Supernatural Sticky Wings for Super Bowl Sunday from Cleo Coyle

Wings are good eats. I grew up on my Aunt Mary's broiled chicken wings, and they bring back good memories, too. Here in New York City, Korean-style sticky wings have become a popular treat over the past few years. These wings, which are described as "Korean pub food," are lip-smackin' good, whether they're eaten in a pub, in one of the Korean wing shops around town, or on a Central Park bench. 

Roast Mortem:
A Coffeehouse Mystery 
To see some of the recipes 
featured in Cleo's bestselling 
culinary mystery, click here. 

My husband Marc and I have enjoyed these wings so much that we put a knockoff recipe for UFC soy-garlic wings in our 9th Coffeehouse Mystery (Roast Mortem). Today I have a completely different wing recipe for you, but one that's just as transcendently delicious.

And speaking of
transcendence...

I swear the NY Giants' playoff game performances were near supernatural achievements. Their opponents were top-notch, carrying the best records in the NFL, and the games were suitably thrilling. Hence my armchair salute to the Green Bay Packers and the San Francisco 49ers, who almost beat New York in a nail-biting overtime that was clinched with a mere field goal kick.

The Super Bowl is this Sunday and, honestly, whether we had a dog in the race or not, Marc and I would be watching the game. The big Bowl is an iconic moment in the timeline of our country's year--plus we like the commercials. :)

The winning New England Patriots will be challenging the die-hard New York Giants this Sunday. Both teams come to the arena as champs. Whatever the outcome, they'll leave that way, too.

Good luck to both! 

And good eats to us all... 

~ Cleo

Cleo Coyle's

Supernatural Sticky Wings

for Super Bowl Sunday!

To download this recipe in a free PDF 

format that you can print, save, 

or share, click here.

Cleo Coyle, winging it for
Super Bowl 46, is author of
The Coffeehouse Mysteries

The process for making these beautiful babies begins with a simple sweet and savory marinade. The glaze provides the delicious "sticky" aspect with a combination of maple, honey, lemon, ginger, and an ingredient that really pulls it all together--cumin. This ancient spice is often used in Mediterranean, Middle-Eastern, and Asian cooking. Here it deepens the glaze flavor, adding an earthy, nutty, (very subtle) mustard-like dimension that sends these sticky wings right out of this world (hence the "supernatural" part of this recipe's moniker).

See 2 tasty wing variations
at the end of this recipe.

Makes 12 chicken wings (about 4 pounds)


Ingredients for Marinade


12 chicken wings (about 4 pounds)
5 cloves garlic, chopped
½ cup maple syrup
¼ cup cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/8 teaspoon white pepper
1/8 teaspoon Kosher or sea salt


Ingredients for Glaze (to baste during cooking)

Makes 1/3 cup glaze (enough to baste 12 wings)

¼ cup maple syrup
¼ cup light brown sugar
2 tablespoons honey
1 tablespoon butter
½ teaspoon Kosher or sea salt
¼ teaspoon ground cumin
¼ teaspoon ground ginger
1 teaspoon fresh squeezed lemon juice
½ teaspoon Worcestershire sauce


Step 1—Make Marinade: Smash garlic and chop. Throw into a bowl with maple syrup, cider vinegar, Dijon mustard, honey, pepper, and salt. Whisk until thoroughly blended. Wash chicken wings, pat dry, and cut off the tips. Place wings in a resealable plastic bag or container. Pour marinade over wings, toss to thoroughly coat, and marinate for at least 4 hours or overnight.

Step 2—Make glaze: First preheat oven to 350° F. While oven is warming up, make the maple glaze. Combine all the glaze ingredients in a small saucepan, over low heat. Simmer, stirring continually for 3 to 5 minutes, until mixture thickens and becomes syrupy. Test by dipping a spoon into the glaze. When it easily coats the back of the spoon, it’s ready.

Step 3—Oven Roast (or grill): To cut down on the clean up, line a shallow pan with aluminum foil. Place a rack over the pan and coat the rack with nonstick spray. Remove wings from marinade and discard the excess liquid. Place wings on the rack and roast. Total cooking time is 80 minutes. After the first 30 minutes, turn over each wing and brush liberally with the glaze. Cook another 15 minutes. Flip the wings and baste a second time. Cook for another 15 minutes. Baste for a third time and cook a final 15 – 20 minutes. (Be patient with the cooking time and do not increase the oven temperature to speed up the process or you’ll likely scorch the sugar in the glaze.)

Variation 1—South Carolina-style Mustard BBQ:
Use the same Marinade recipe, but in the Glaze recipe replace 1 tablespoon of the honey with 1 tablespoon Dijon mustard.

Variation 2—Sweet-Hot:
Use the same Marinade recipe, but in the Glaze recipe add ¼ teaspoon cayenne pepper and…

 

 

Eat with joy!

~ Cleo Coyle, author of 

The Coffeehouse Mysteries 

To get more of my recipes,
enter to win free coffee, or

learn about my books,
including my bestselling
Haunted Bookshop series,
visit my online coffeehouse:

CoffeehouseMystery.com

The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 

 

The Ghost and
Mrs. McClure

Book #1 of 
The Haunted Bookshop
Mysteries, which Cleo writes
under the name Alice Kimberly
To learn more, click here.



Chicken Curry

Do you have certain friends you call when you have a yen for a particular kind of food?  Two of my friends love Indian food and are always up for it.  Others not so much.  So when one of them was here for a visit, I eagerly pulled out the curry and tried a new recipe.  I have to admit that I switched it up quite a bit.  I used Pensey's Sweet Curry, so while it had a touch of heat, it wasn't as hot as the original recipe which called for chili peppers. It makes a big pot full, so I'd be inclined to double the peas the next time I make it.  This recipe can also be prepared a day ahead of time which is always handy.

We liked it well enough to eat it twice, once over Forbidden Rice and once over cooked potatoes.  We thought it delicious both ways.  You'll see in the photos that we ate pineapple and broccoli with it.  I thought the pineapple added a nice fresh note to the curry.

Forbidden Rice is one of my new favorites.  How could anyone resist a food that's forbidden?  It has to be special!  Forbidden Rice is an intense dark purple that looks black.  Apparently, it was once reserved for Chinese Emperors.  Also called longevity rice, it's loaded with antioxidants.  So far it has been popular with everyone -- even my picky eaters!  It doesn't taste very different from white rice and is prepared the same way.  I buy it at my health food store.

Chicken Curry

1 chicken, cut up, bone in (I removed the skin)
salt and pepper
2 tablespoons olive oil
2 tablespoons curry
1 teapoon garam masala
1 teaspoon ground ginger
2 onions, minced
6 garlic cloves, minced
1 28-ounce can diced tomatoes
1 cup water
1 10-ounce package frozen peas
1/2 cup plain yogurt
2 tablespoons butter

Salt and pepper the chicken. In a large Dutch oven, heat the olive oil and brown half the chicken pieces.  Save the browned chicken on a platter and brown the other half of the chicken pieces.  Remove when browned.

Add or pour off oil (whichever is necessary) so you have about two tablespoons left in the pan.  (Eyeball it!)  Add curry, garam masala, and ginger and cook over medium until fragrant, then immediately add the onions.  When they begin to soften, add the garlic, water, tomatoes, and a dash of salt.

(Note: you'll get some crusty bits off the bottom, that's okay!)

Return the chicken to the pot, cover and simmer one hour, or until the chicken is cooked through.

Remove the chicken and defat the liquid in a fat separator.  (Or if you want to cook ahead, you could refrigerate everything at this point and remove the fat from the liquid by scooping it off the top on the following day.)

Add the yogurt, frozen peas, and butter and cook about two minutes.  Spoon over chicken to serve.

Apple Bundt Cake from Guest Author Lois Winston

Please welcome today's special guest. Lois Winston is the author of the critically acclaimed Anastasia Pollack Crafting Mysteries published by Midnight Ink. Assault With a Deadly Glue Gun, the first book in the series, received starred reviews from Publishers Weekly and Booklist and was recently nominated for a Readers Choice Award by the Salt Lake City Library System. The new year brings with it the release of Death By Killer Mop Doll, the second book in her series. 

Read an excerpt from Lois's new mystery by clicking here. Find out more about Lois and her books by visiting her website by clicking here or visit Anastasia at the Killer Crafts & Crafty Killers blog by clicking here. You can also follow Lois and Anastasia on Twitter @anasleuth.

BOOK GIVEAWAY UPDATE!


Lois' blog tour contest is now over. Congrats to the following winners who left comments on the following blogs:

Marilyn’s Musings -- Holli Castillo
Suspense Your Disbelief -- Lynn Demsky
Lesa’s Book Critiques -- Rita Horiguchi
Cindy Sample Books -- Pat GulleyKiller Characters -- Jane R. 




If you don't see your name, you still have a chance to win! 


Lois is giving away 3 copies of Death By Killer Mop Doll on Goodreads. Click here to visit the giveaway page. 

Thanks again, Lois, for visiting our Kitchen!

~ Cleo





*****************************************************************

I want to thank Riley/Elizabeth for inviting me back to guest on Mystery Lovers’ Kitchen, even though I write crafting mysteries, not food mysteries. 

Last time I was here, I talked about Assault With a Deadly Glue Gun, the first book in my Anastasia Pollack Crafting Mysteries. Throughout the month of January, I’m on a blog tour for the release of Death By Killer Mop Doll, the second book in the series, featuring magazine crafts editor Anastasia Pollack and her food editor sidekick Cloris McWerther. 

Along with keeping my reluctant amateur sleuth’s sweet tooth sated, Cloris plays Watson to Anastasia’s Sherlock. And since Anastasia is juggling recent widowhood, two teenage sons, a semi-invalid communist mother-in-law, her Russian princess mother, and a mountain of debt, Cloris has once again agreed to step in to provide one of her recipes to the readers of Mystery Lovers’ Kitchen.

APPLE BUNDT CAKE 

Ingredients: 

5 cooking apples

2 teaspoons cinnamon

2-1/4 cups sugar

1 cup butter

3 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

1/3 cup orange juice

4 eggs

1-1/2 teaspoons vanilla

1 teaspoon almond extract

confectioner’s sugar

Directions:

Peel and slice apples. Place in bowl. Add cinnamon and 1/4 cup sugar. Mix to coat apples. Set aside. Cream the butter and remaining 2 cups of sugar. Mix all other dry ingredients together. Slowly add dry ingredients to butter/sugar mixture. Combine eggs, juice, vanilla, and almond extract. Slowly add to other ingredients as you continue to mix. Batter will be thick.

Grease and flour bundt pan. Place small amount of batter in bottom of pan. Add a layer of apples. Continue layering batter and apples, with batter as last layer.

Back at 350 degrees for 1-1/2 hours. Cool on wire rack 15-20 minutes. Remove cake from bundt pan. Dust with confectioner’s sugar.

Death By Killer Mop DollLois' full blog tour schedule can be found at her website by clicking here, and the Killer Crafts & Crafty Killers blog, here

She's giving away 3 copies of Death By Killer Mop Doll on Goodreads. Click here to visit the giveaway page. 

Thanks again, Lois!

Perfectly Easy Pot Roast by Lucy Burdette

My good writing pal Hallie Ephron has a way of making cooking look easy. For example, she hosted a planning meeting for the New England Crimebake convention last fall and served 15 people without blinking an eye. (And still got her words written for the day!) And the food was yummy!

So I asked her for the recipe--it's truly easy. I try not to eat or serve too much red meat, but every once in a while I cave into the call of something this delicious. This can made on the same day you plan to serve, but it's even better the next day.

1 3 lb brisket or chuck roast
Flour, salt and pepper to coat
1 bottle of Heinz chili sauce
1 pkg of onion soup mix
1 beer (any kind)
6-8 carrots, peeled and cut into 2 inch chunks
1 rutabaga, peeled and cut into chunks
8 oz box mushrooms, cleaned and quartered

Dredge the roast in flour, sprinkle it with salt and pepper, then brown both sides in olive oil. Then add all ingredients above to the pot, except for the mushrooms. Simmer for 4 hours, or even longer, at least until it's truly fork tender. Refrigerate overnight, skim the fat, add the quartered mushrooms, and simmer 2 or more hours.

Hallie served her roast with oven-fried potatoes and a green salad. I made mashed potatoes because I wanted a vehicle for all that amazing gravy!

My recipe for the potatoes is peel, chop, and boil potatoes until tender. Dump them into a colander, warm 1/4 to 1/2 cup milk and a couple of tablespoons of butter in the pot. Once the milk is warm and butter melted, return potatoes to the pot and mash. Season to taste with salt and pepper.

I'm sorry to say I do not have a photo of the finished product because we were so busy eating it! But while you're waiting for your roast to cook, you have time to read about the new Key West food critic mystery, AN APPETITE FOR MURDER or peruse a few other recipes. And please follow my writing and cooking and eating adventures on Twitter and Facebook.

KILLER ALMOND TARTLETS

by Sheila Connolly

I love it when things come together.

So, picture it:  I'm wandering in one of the several antique malls in downtown Plymouth, in the company of one of my oldest friends, who appears to share my fascination with weird antiques, particularly cookware.  Yep, two not-young ladies wandering around picking up things and muttering to themselves (what's worse, we were picking up the same things individually—I knew there was a reason we were friends).

And I happened upon a treasure—well, to me at least: a set of Swedish tartlet tins, all twenty-four of them, in pristine, unused condition. I was smitten, especially because of the recipe on the cover (the maker kindly provided both the English and the Swedish versions, not to mention a supplemental recipe inside the box).  I give them here forthwith.

Okay, I know, we're all cookied out after the holidays.  Yes, I have eaten every cookie I made, with a little help, and I thought I had moved on, until I found the Mörmått.  What's so special about this recipe? The bitter almonds.

If you're not a classic mystery buff, you might not know that bitter almonds are the basis for the poison cyanide (and its distinctive odor).

So these are the tins for a murderer—except you can't buy bitter almonds in this country. Maybe overseas.  So, alas, I am forced to make a substitution:  the trusty almond extract.  They'll still taste good, and no one will drop dead in your parlor.

Of course I didn't follow either recipe, exactly.  One was made with ground almonds and flour, the other with flour only.  One, all butter; the other, a blend of butter and shortening.  I wanted a bit of texture, so I followed substituted a half-cup of almonds (from Recipe 1) ground in the food processor for a half-cup of flour (from Recipe 2).

Almond Tartlets

½ cup salted butter

½ cup solid shortening
1 cup sugar

1 egg

1 tsp almond extract

2 cups flour

½ cup ground almonds

Cream the shortening, butter, and sugar.  Add the egg and almond extract.  Add flour and mix until you have a stiff dough. 

Take about a tablespoon full of batter, place it in a tin (you do not need to grease them, but feel free to use a cooking spray if you like) and press the dough evenly inside the tin.

Place the tins on a cookie sheet and bake in a preheated 375-degree oven for 15 minutes, or until golden brown.  Let cool and remove carefully from the tins. Makes at least 24 tart shells.

Fill with whatever you want!

Observations: The instructions say, once the ingredients are mixed into a stiff batter, take pieces and squish into the little tins to make a crust, as thin as possible. Talk about labor-intensive! I picture a lady hosting her bridge group—and the hired help filling the molds in the kitchen. I ended up with rather thick tartlet shells, but that saves you on the filling.  They're good eaten plain, but if you want to add something, you can use a dollop of whipped cream, some of that ganache from last week, a nice jam, even fresh fruit.  Or you can just go ahead and make cookies out of them!

Pizza Margherita

Last Friday, I set out to make homemade pizza.  It's one of my go-to dishes, so it shouldn't have been a big deal.  But I decided to mix things up a bit:  I wanted to try a different crust than my normal recipe, and I wanted to make a pizza Margherita (with very fresh-tasting, simple toppings).  Again, shouldn't have been a big deal, but I messed things up a bit.



See, I got home at about 4 PM and started to make the crust recipe I'd found on the Cooks Illustrated website.  I had combined all the ingredients when I came to a line in the instructions advising me to place the dough in a lightly oiled bowl, cover, and refrigerate for at least 24 hours and up to 3 days.

In the immortal words of my governor, "oops."

That put a wrinkle in our dinner plans.  But since the Margherita part of my pizza equation came from a recipe on Epicurious that actually called for store-bought refrigerated pizza dough, I decided to follow that path.

The result was that we had the pizza Margherita from the Epicurious website on Friday night ... complete with the dough from a cardboard tube.  It was actually surprisingly good.  The only things I didn't love:  first, the tomato sauce called for a little crushed red pepper, and I thought it was a bit too spicy; and second, the crust was OK, but nothing to write home about.

Thin, store-bought dough

Thick, homemade dough

Still, I had that ball of homemade dough sitting in the refrigerator.  So I pulled it out on Sunday evening, and we did Pizza Margherita Redux.  And it was DELICIOUS.

Thus, I present you with this recipe for pizza Margherita, a mash-up of two recipes with a few of my own modifications to boot.  The store-bought crust option will yield a smaller, thinner pizza; the homemade crust is thick, but remarkably flavorful.

Enjoy!
















PIZZA
MARGHERITA

Crust:

Toppings, ready to go

3 c. (scant) all purpose flour
3 Tbs. vital wheat gluten
2 tsp. sugar
1/2 tsp. instant or rapid-rise yeast
1 1/3 c. ice water
1 Tbs. olive oil + extra for bowl
1 1/2 tsp salt

OR

1 13.8 oz. tube refrigerated pizza dough

Rustic sauce

Tomato Sauce:

1 Tbs. olive oil
12 oz. cherry or grape tomatoes (stems and leaves removed)
1 clove garlic, pressed or minced
1/2 tsp. fennel seeds (coarsely crushed)
1 tsp. balsamic vinegar
1/2 tsp. salt
dash black pepper

1/3 c. chopped fresh basil
4 oz. fresh mozzarella, drained and chopped
4 - 6 oz. shredded mozzarella
1/3 c. shredded parmesan



To make the homemade crust:  Mix flour, gluten, sugar, and yeast in the bowl of a stand mixer fitted with a dough hook.  Mix until combined.  With mixer running on low, slowly add ice water and continue mixing until the flour is all absorbed into a ragged dough ball.  Allow dough ball to rest for 10 minutes.  Then add olive oil and salt; turn mixer back on and let run on low until oil and salt are combined and dough comes together in a smooth ball.  With floured hands, remove dough and shape into a nice, compact ball.  Transfer to a large bowl, cover tightly (with a lid to the bowl or plastic wrap) and refrigerate for 24 - 72 hours.

To make tomato sauce:  Heat a large skillet over high heat for at least two minutes.  Add oil to hot skillet and then, immediately, tomatoes.  Saute over high heat until tomatoes start to char and break down.  Transfer tomatoes to a large bowl and crush with a fork or the back of a spoon (until all tomatoes are mushed but the sauce is still chunky).  Add garlic, fennel, vinegar, salt and pepper.  Stir.

To make pizza:  If you made your own dough, remove it from the refrigerator about an hour before you plan to bake the pizza.  Shape dough into a tight ball (eliminating some of the air), place it in a greased bowl, cover lightly with plastic sprayed with cooking spray, and allow to sit for an hour.

Move oven rack to top third.  Preheat oven to 425.  If you made your own dough, go ahead and put a large cookie sheet in the oven to preheat.

Combine cheeses and basil.

If you are using store-bought dough, roll it out onto a cookie sheet and press it out to a 12 x 8 rectangle.  If you are using homemade dough, coat hands in flour.  Place dough on a large sheet of parchment paper and flatten/stretch until it's a 10 x 15 rectangle.  Top dough with cheese/basil mix and then dot with the tomato sauce.

Sauce dotted on top of pizza.

If using homemade dough, slide the parchment paper onto the preheated cookie sheet.  Place/return cookie sheet to oven and bake (20 minutes for either type of crust, oddly enough - until the crust is golden brown).

Allow pizza to sit for about 5 minutes before cutting it.

~~~~~~

Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook. She also writes the Pet Boutique Mysteries under the name Annie Knox; you can follow Annie on Facebook, too!

Camembert Onion Soup by Avery Aames

I warned you that I was really getting into Camembert lately. Well, I've had the most delicious meals and fun!  I invited the local Southern Cal family over the other day and tried out two different dishes on them.

One you'll get next week, a Camembert Pear appetizer.



Today, I thought I'd share the Camembert Onion Mushroom soup.  I was inspired not only by my current book (coming out in a week, CLOBBERED BY CAMEMBERT) but by a soup I had in New Orleans a year ago. Remember? I made a Brie and Shrimp with Champagne soup? From Chez Paul.

I love onion soup but I don't get to eat it out at restaurants. It's loaded with gluten. But at home, it's not a problem. And I adore the aroma of onions cooking in my house. If it's not the aroma of cookies and breads, it's got to be onions.

Beautiful Maui Sweet Onions

So I modified a previous onion soup recipe I had and, instead of the typical Gruyere (which is delicious in and of itself), I added Camembert (without the rind). Scrumptious.  [No toasted bread on this soup.] The kids liked it. Little and big.

My stepson has to eat less salt, so I didn't add much to the recipe. With the addition of the cheese, it was just enough salt for him. His little ones, one- and three-years-old, wanted their own cups. I had dessert cups, handed down to me by my grandmother, that were perfect "soup" size cups for them. They drank the soup and devoured it!

Here you go.  Enjoy

CAMEMBERT ONION AND MUSHROOM SOUP

Ingredients:

2 large Maui sweet onions, sliced thinly

½ cup unsalted butter

4 cups chicken stock (gluten-free, if preferred)

salt

pepper

2 bay leaves

½ pound sliced mushrooms

1 8 oz. round of Camembert

Directions:

In a large saucepan, melt the butter over low heat.  Add the onions and coat well with the butter. Cover and cook until tender, about 20-30 minutes, stirring occasionally.

Remove the cover and raise the heat a bit. Sauté stirring often. Do not let the onions burn. They will turn a deep caramel brown, about 30 minutes to one hour.

Add the mushrooms and stir them with the buttery onions for about 2 minutes.

Grilling onions, yum!

Add the stock and bay leaves, sprinkle with salt and pepper. Bring to a boil. Reduce the heat and cover.  Simmer for about 15-30 minutes more.

Meanwhile, trim the bloom rind off the Camembert and dice the cheese into little bits. Divide the cheese into four portions.

Discard the bay leaves. Taste the soup and add salt and pepper to your liking. 

Ladle the soup into bowls and add cheese.  It melts instantly!

Love that first simmering.

Serve with crusty bread or crackers.

You can omit the mushrooms, but I adore them.

* * * * * * * * *

Cute cheese platter!

BY THE WAY, I'm having a fun SWEEPSTAKE CONTEST with author Kate Carlisle. It's via Facebook. Here's the link. SWEEPSTAKES  It runs until Feb. 1. You can win both of our books as well as a Bibliophile Mug and a cute cheese platter.

* * * * * * * * * * *

You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for my mailing list

 so you can learn about upcoming events, releases, and
contests!

And watch for CLOBBERED BY CAMEMBERT, coming out February 2012.

* * * * * * * *

 

BOOKSELLERS LINK