Brewed Awakening

by Cleo Coyle

  Pistachio Muffins

  Crusty Italian-Style Rolls

  Easy Apple Cobbler Cake

  RECIPES

  The Village Blend’s Blueberry Shortbread

  This amazing shortbread, layered with blueberries, makes an impressive addition to dessert plates and cookie trays. These tender, delightful bars sell out quickly at the Village Blend, but you can make them at home with this small-batch recipe. To see a photo of these wonderful blueberry shortbread treats, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

  Makes one 8x8 square pan of shortbread, 16 pieces

  ½ stick (¼ cup) unsalted butter, slightly softened

  4 tablespoons (2 ounces) cream cheese, slightly softened

  ½ cup granulated white sugar

  1 large egg yolk

  ½ teaspoon baking powder

  ⅛ teaspoon salt

  1½ teaspoons pure vanilla extract

  ½ teaspoon lemon zest (grated peel with no white pith)

  1½ cups all-purpose flour (spoon into cup and level off)

  1½ cups fresh or frozen blueberries (see note*)

  1 tablespoon granulated white sugar

  *Note on blueberries: If using fresh blueberries, rinse and dry. If using frozen, do not thaw.

  Step 1—Prep pan: Lightly grease an 8-inch square pan with butter. Create a sling with parchment paper by lining the bottom of the pan and allowing excess paper to drape over two of the sides. This sling will allow you to lift the pastry out of the pan to cut into bars. (Buttering the pan helps the paper to stay in place.)

  Step 2—Mix the dough: Using an electric mixer, beat butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk, baking powder, salt, vanilla, and lemon zest. Stop the mixer. Add flour. Blend on low speed just until dough makes coarse crumbs.

  Step 3—Layer in the pan: Pour about ¾ of the crumbly dough into prepared pan. Using the bottom of a measuring cup, press the dough into an even base layer. Toss blueberries in 1 tablespoon of sugar and spread evenly over the dough. Finally, crumble remaining dough over the blueberries, distributing evenly. Place plastic wrap over the pan and chill in the refrigerator for 30 minutes. (Cold dough in a hot oven will give you a flakier crust.)

  Step 4—Bake, cool, and cut: While pastry is chilling, preheat oven to 350°F. Remove pan from fridge, remove plastic from top of pan, and bake for about 30 minutes. Shortbread is done when crumbly top and edges have turned lightly brown. Remove from oven and allow pastry to cool in the pan for about 20 minutes (this time is needed for pastry to set properly and to avoid breaking or crumbling). Use handles of your parchment paper sling to lift pastry slab onto a flat surface and carefully cut into 16 squares. Store completely cooled bars in an airtight container in refrigerator. If stacking in the container, be sure to use wax paper between the bars.

  The Village Blend’s Strawberry Cream Cheese Scones with Strawberry Glaze

  A romantic breakfast or afternoon treat, these gorgeous scones are not to be missed. No wonder they practically seduced Clare from the mere description in Mike’s memory. The cream cheese in the dough is the secret to making the pastry melt-in-your-mouth tasty. And the reserved strawberry juice (from the first step) not only flavors the glaze, but also blushes it a lovely light pink color. To see a photo of these wonderful scones, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

  Makes 8 scones

  For the strawberries

  2 cups chopped strawberries

  1 tablespoon granulated white sugar

  For the scones

  3 tablespoons cold heavy cream, plus a little more for baking

  1 large egg, lightly beaten with fork

  1 teaspoon pure vanilla extract

  2¼ cups all-purpose flour (spoon into cup and level off)

  1 tablespoon baking powder

  ½ teaspoon salt

  ½ cup very cold unsalted butter, cut into cubes

  4 ounces very cold cream cheese (block not whipped), cut into cubes

  ⅓ cup granulated white sugar

  Strawberry Glaze (recipe follows)

  Step 1—Prep the strawberries: Hull strawberries, wash well, and loosely drain (they should remain very damp). If using frozen, do not thaw. Roughly slice the berries over a bowl, into small pieces. You want about 2 cups of these pieces. Toss them well with 1 tablespoon sugar. Cover the bowl with plastic wrap and set aside on the counter for 60 minutes. As the berries macerate, the sugar will draw out some of the strawberry juice, which you should drain off and set aside for use in the scone glaze (recipe follows). After the chopped berries are well drained, measure out exactly 1½ cups of the strawberry pieces, set them aside in the refrigerator to chill, and begin to make your scones.

  Step 2—Make the dough: In a small bowl, whisk together these three wet ingredients: 3 tablespoons cold heavy cream, egg, and vanilla extract. Set aside in refrigerator. (Keeping things cold is key in this process.) In a large bowl, whisk together your 2¼ cups flour, baking powder, and salt. Using clean hands, work the very cold cubes of butter and cream cheese into the flour mixture. Rub and squeeze until all the mixture resembles coarse crumbs—there should be no large “lumps” of butter or cream cheese left. All crumbs should be no larger than a pea. Now stir in the sugar with hands, combining well, and gently fold in the 1½ cups of strawberry pieces from Step 1. Finally, pour in the chilled wet ingredients. Gently mix with hands until dough forms.

  Step 3—Form and chill: Generously flour a flat surface and turn the dough out onto it. Flour your hands well. Gently work with the dough, forming it into a ball. Pat the ball into an even circle of about 7 or 8 inches in diameter and ¾ inch in thickness. Use a sharp knife to slice the circle into eight wedges—do not fuss with the wedges or try to perfect the edges, handle very little. Chill the wedges in the refrigerator for a full 30 minutes while preheating your oven to 425°F. (The cold dough going into the hot oven will help give you nice, flaky scones.)

  Step 4—Brush and bake: Line a baking sheet with parchment paper and place it into the oven to heat it. After the dough has chilled, brush the tops lightly with cold heavy cream and place the wedges on the hot pan, allowing space between the wedges for rising. Bake for 20 minutes at 425°F, rotate the pan, reduce the temperature to 375°F, and continue baking for a final 5 minutes. Cool and ice with Strawberry Glaze (recipe follows).

  Strawberry Glaze

  1½ cups (or so) confectioners’ sugar

  3 tablespoons heavy cream (do not substitute)

  1 tablespoon strawberry juice (reserved from scone recipe; or see note*)

  1 to 3 teaspoons water (for thinning the glaze)

  *Note: If you need a substitution for the 1 tablespoon of strawberry juice, try this. Stir 2 teaspoons of strawberry jelly or jam into 1 tablespoon of water. Like the strawberry juice, this will blush the glaze a pretty pink color while also adding a hint of strawberry flavor.

  Sift 1½ cups of powdered sugar into a mixing bowl. Add 3 tablespoons of heavy cream and 1 tablespoon of strawberry juice (or use the substitution described in the note above). Whisk well to create a glaze. If the glaze is too thick, whisk in water, 1 teaspoon at a time, until you have your desired consistency. Test the glaze by drizzling on a plate. If the glaze is still too thick, add more water. If it becomes too thin, whisk in more confectioners’ sugar. Finally, finish the scones by drizzling the glaze on with a fork. Or, if you create a glaze with a thinner consistency, you can simply dip the top edges of your scones into the glaze. Be sure to quickly set the scones upright on wax or parchment paper, allowing any excess glaze to drip decadently over the sides before setting.

  The Village Blend’s Pistachio
Muffins

  These pistachio muffins are outstanding. The batter tastes like pistachio ice cream, but they’re more nutritious because of a secret ingredient in the muffin recipe: ricotta cheese. Ricotta adds protein and substance without heaviness and it provides moistness without the high calories of extra butter or oil. Try these babies warm, right out of the oven, split open and slathered with butter or cream cheese. Just like the hospital staff, lured away for a break by the Pied Piper of Village Blend pastry, you will absolutely eat with joy! To get the recipe for these muffins with photos illustrating each step, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

  Cacio e Matteo

  (A QUICK & EASY PASTA DISH)

  Behold Matteo Allegro’s very loose interpretation of the classic Italian dish Cacio e Pepe. When made the traditional way, this Roman pasta dish would not include oil or herbs, simply a toss of the pasta with cheese and plenty of black pepper, using a bit of the pasta cooking water for velvety smooth results. During their marriage, Clare was the one who made the Cacio e Pepe and her technique was flawless. After their divorce, Matt’s attempts to re-create her meal always resulted in a gloppy mess. But if there was one thing Matt had mastered, after years of sourcing coffee in developing countries, it was the art of adaptation. Adding garlic-infused olive oil to the mix, along with some classic Italian herbs, gave Matt a quick, easy, and foolproof bachelor dinner with no glop in sight, and no need for sauce. So here it is: Cacio e Pepe made Matteo’s way.

  Makes 4 generous servings

  6 cloves of garlic, peeled and smashed

  ½ cup extra-virgin olive oil

  1 tablespoon coarse sea salt (or 1½ teaspoons fine salt)

  16-ounce package of spaghetti

  1 cup grated Pecorino Romano cheese

  1 teaspoon coarsely ground black pepper

  1 tablespoon Italian herb seasoning mix (see note*)

  *Note: Using a premade Italian seasoning mix is the fastest way to create this dish, but feel free to mix your own using equal parts dried oregano, basil, marjoram, thyme, and rosemary.

  Step 1—Infuse the oil with garlic: Peel garlic cloves and smash the cloves a little to release the flavor. Place the crushed cloves in a small pot with olive oil and heat to a simmer (do not boil). As soon as the oil begins to simmer, remove it from the heat, cover with a tight-fitting lid, and keep warm until the pasta is cooked.

  Step 2—Make the pasta: Add salt to about 4 quarts of water. When a rolling boil is reached, add pasta and cook according to package instructions, to desired tenderness. Drain pasta well and return it to the original cooking pot (which now should be completely drained of water).

  Step 3—Garnish: Quickly pour the warm garlic-infused olive oil over the pasta (you can strain out the chunks of garlic, if you wish, but Matt doesn’t bother). Toss to coat. Evenly sprinkle on the cheese, pepper, and herbs and mix well to distribute the flavors through the pasta. Serve warm with an extra bowl of grated cheese on the side (for garnishing). Red pepper flakes also make a nice optional topping, for those (like Matt) who always fancy a little heat.

  Matt’s Coffee Beef Stew

  The day coffee hunter Matt whipped up this amazing beef stew for his ex-wife Clare, he was stewing over Detective Quinn’s visit to the Hamptons, but his foul mood did nothing to temper the satisfying flavor of this hearty dish. Many chefs will tell you that coffee works wonderfully as a meat tenderizer and flavor booster, which is exactly how Matt uses it in this recipe. The brewed coffee not only helps to tenderize the tough stewing meat before cooking, but also deepens the umami flavor of the beef. As Clare deduced upon her first spoonful, this stew was inspired by another meal, one Matt often made during their marriage—a more elaborate dish with Mayan roots, which Matt discovered while sourcing beans in El Salvador. You can find that recipe (Carne con Coffee) in the appendix of Cleo Coyle’s fifth Coffeehouse Mystery: Decaffeinated Corpse.

  Makes 4 large servings

  2 cups black coffee, divided

  2 teaspoons kosher or coarse salt, divided

  1½ to 2 pounds beef stewing meat, cut into 2-inch cubes

  ½ cup all-purpose flour

  1 teaspoon freshly ground black pepper

  2 to 4 tablespoons vegetable oil

  2 teaspoons cider vinegar

  4 cups beef broth (or mix 2 cups broth with 2 cups water)

  3 bay leaves, whole

  2 medium onions, chopped

  6 carrots, cut into ¼-inch rounds

  10 to 12 small new potatoes, cut in half

  ½ cup frozen corn kernels (optional)

  1 tablespoon butter

  Step 1—Prep meat: In a shallow container, whisk together 1½ cups of the coffee with 1 teaspoon of the coarse salt. Add the cubed beef. Toss to coat. Marinate at room temperature for 1 hour. When the beef is ready, remove the cubes from the marinade and discard the liquid.

  Step 2—Brown the meat: First season the flour with the ground black pepper, and remaining 1 teaspoon salt. Toss beef cubes in the seasoned flour to coat. Heat 2 tablespoons of the oil in a deep pot or Dutch oven. Sauté the beef in batches, 5 minutes per batch, turning the beef cubes until they are browned on all sides. Add more oil between batches as needed.

  Step 3—Start the stew: Remove beef cubes from the pot but leave the juices. Add the vinegar and the remaining ½ cup of coffee to the pot. Cook over medium-high heat for 3 minutes. Return the beef cubes to the pot. Add the broth and the bay leaves. Bring to a boil, and then reduce immediately to a simmer.

  Step 4—Simmer and serve: Cover and cook until the beef is tender, about 90 minutes. Add the onions and carrots and simmer, covered, for another 15 minutes. If liquid seems too low, add a little more broth. At this point add your potatoes and simmer, covered, until vegetables are tender, about 20 more minutes. Finally add corn (optional) and butter and simmer for 10 more minutes. Serve stew hot with crusty bread or rolls (see next recipe) or with flour or corn tortillas. As with many stews, this one tastes even better reheated the second and even the third day, with the flavors deepening and developing.

  To store: Wait for the stew to cool completely, then pour into an airtight container and keep in the refrigerator for up to 3 days.

  Clare Cosi’s Crusty Italian-Style Rolls

  Some of Clare’s fondest childhood memories took place in the kitchen with her grandmother, where she helped bake rolls like these, pans and pans of them, to sell in her Nonna’s little Italian grocery store. These golden crusty rolls are amazing right out of the oven, smeared with plenty of butter. Heap them into a basket for service with dinner. Or slice them in half and layer on salami and provolone (or your favorite cold cuts). This is an easy recipe to follow. No bread or pizza stone needed. You’ll bake the rolls on a simple sheet pan. To get the recipe for these rolls with photos illustrating each step, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

  Parkview Palace Salad

  This festive, elegant salad was based on the famous Waldorf salad, but with its own delicious twists. Serve it for a spectacular start to a holiday dinner or make it a stand-alone lunch salad by adding chopped chicken or turkey. To see a photo of this salad, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

  Makes 2 servings

  1 pear (or apple), diced

  1 stalk celery, chopped

  1 tablespoon mayonnaise

  2 tablespoons crumbled Stilton (or blue cheese)

  2 tablespoons dried cranberries (e.g., Craisins)

  2 tablespoons candied chopped pecans (recipe follows)

  Optional: ½ cup chopped chicken or turkey

  Com
bine diced pear (or apple) and chopped celery in a bowl and toss with mayonnaise until coated. (If adding chopped chicken or turkey, do so now, adding a bit more mayonnaise to coat.) Divide into the serving bowls or plates and top with crumbled Stilton (or blue cheese), dried cranberries, and candied pecans. (The recipe for candied pecans follows this one.)

  Candied Pecans

  Wonderfully crunchy with a baked-on sweet-and-salty crust, these candied pecans make an excellent snack for parties as well as a fabulous topping for ice cream, yogurt, and salads, including the Parkview’s famous signature salad (see the recipe before this one).

  Makes 2 cups

  1 egg white

  1 teaspoon maple syrup

  2 cups roughly chopped pecans

  ¾ cup Sugar in the Raw (aka turbinado sugar)

  ½ teaspoon coarse sea salt

  In a large mixing bowl, combine egg white and maple syrup and whisk well. Pour in the nuts and stir them gently until well coated with the egg white mixture. Set aside. In a separate bowl, whisk together Sugar in the Raw (turbinado sugar) and coarse sea salt. Pour the sugar-salt mixture over the wet nuts and gently fold until well coated. Dump the bowl’s contents onto a baking sheet that’s been lined with parchment paper. Spread the nuts out in a single layer. Bake at 300°F for about 30 minutes. Using a spatula, gently flip the nuts and cook for another 10 minutes. This flipping ensures that any dampness on the underside of the nuts will be cooked. Nuts are done when the outside coating becomes crisp. Cool completely before storing in a plastic bag or airtight container.

  Champagne Chicken Paprikash

  When Clare celebrated her young daughter’s birthday at the Parkview Palace hotel, she enjoyed this regal champagne-infused dish. A fusion of French and Eastern European cuisines, this simple yet sophisticated version of classic chicken paprikash was not invented by the Parkview, however. The credit goes to New York’s famous Four Seasons restaurant. This recipe is Clare’s adaptation of the Four Season’s dish. To see a photo of the finished chicken, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.