That is the question my coffeehouse manager Clare Cosi asks her quirky staff of baristas at the start of Holiday Grind.
|Published back in 2009,|
Holiday Grind (Coffeehouse
Mystery #8) reappeared on a
recent B&N.com bestseller list
Read more in my facebook
Their answers define their characters—and help Clare create a menu of wildly popular Fa-la-la-la-lattes for the season.
|Cleo Coyle has a partner in crime-writing, her|
husband, Marc Cerasini. Learn more about them
and their books here.
the phrase from our own book!
to take it at the PollDaddy site.
Drawing is Over
Congrats to our comment winner:
Jim Elliott "Library Jim"
"Survive everything. And do it with style."
~ Madame in
The Coffeehouse Mysteries
was tough. I couldn't decide between
pumpkin and pecan pie...
You can get my favorite recipe for Pecan Pie Bars
in my November Coffeehouse Mystery Newsletter,
going out soon. (Sign up here.)
Thanksgiving would not be
Thanksgiving without turkey GRAVY!
|When used correctly |
(and Marc and I will show you how),
this secret ingredient will let you
serve smooth, velvety gravy to
your guests instead of a lumpy
turkey glue. And this method
(used by restaurants)
will give you enough gravy
to serve a crowd!
Makes 3 cups of gravy! Woo-hoo!
To download this recipe in a free PDF document that you can print, save, or share, click here and enjoy! ~ Cleo
|Click here for the |
downloadable recipe PDF:
How to Make Perfect
Ingredients and directions adapted by
culinary mystery author Cleo Coyle
from a recipe by celebrity chef Alton Brown
1 tablespoon vegetable oil
1 turkey neck saved from the bird
1 bag of turkey giblets, saved from the bird
1 large yellow onion, quartered
1 large carrot, quartered
2 stalks celery, quartered
¼ teaspoon kosher salt
6 cups water
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon potato starch
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Measure out ½ cup of your reserved stock and whisk in 1 tablespoon of flour until it completely dissolves and no lumps remain. You have just created a slurry. Gradually whisk this flour slurry into the 2 cups of stock warming in your saucepan. As you continue to whisk, bring the liquid to a boil and cook for 4 minutes or until slightly thickened. Now remove the pot from the burner and allow it to cool off a bit.
*Step 3 - Add the Secret Ingredient: Make a second slurry using that final 1/2 cup of your reserved, cooled stock and the 1 tablespoon of potato starch. (Make sure the potato starch dissolves into the slurry and no lumps remain.) On a low heat, whisk the potato starch slurry into the saucepan of gravy, along with the salt and pepper. While gently stirring, simmer but do not boil the gravy for about 5 minutes, it will begin to thicken. Continue to simmering until it reaches the thickness that you prefer.
To store longer, place in fridge, in a covered container for up to 3 days.