Showing posts with label Amaretto. Show all posts
Showing posts with label Amaretto. Show all posts

Tuesday, April 16, 2013

How to Make a Hazelnut Orgasm (drink!) with tips for layering shooters by Cleo Coyle


Coffee and crime, my favorite subjects, are the subjects of today’s post (well, sort of). The coffee involved is coffee liqueur. As for the crime, it involves shooters.


No guns, no bullets, no big bang...but today’s shooters do involve a crime, at least according to serious drinkers. 

You see, a shooter drink implies one should SHOOT the thing back in one giant gulp. The problem? I’m a cheap drunk. When I shoot drinks, I end up under the table. Consequently, I SIP my shooters, so don't be ashamed if you do, too.

Honestly, I grew up watching most adult members of my family sip from their shot glasses. In my father’s Italian-American household, the alcohol was usually anisette, Sambuca, or Amaretto, and the drinks enjoyed with coffee or espresso. I continue the custom in my own house, but I’ve expanded the menulately with drinks inspired by my writing in the Coffeehouse Mysteries. 

And so I give you a few of my favorite digestifs. Whether you shoot them or stir them and sip them, I sincerely hope you will… 
Drink with joy,
~ Cleo





To download the following drink recipes in a free PDF format that you can print, save, or share, click here.







Cleo Coyle,
sipper of shooters,
is author of The
Coffeehouse Mysteries
These sweet, delicious digestifs bring an elegant and relaxing end to a meal, especially with coffee or espresso. The instructions and tips below will help you pour the drink in layers for a pretty presentation. 

TIP: The reason drinks can be layered is Science 101. Certain drinks are heavier in density than others, and a bartender can float the lighter drinks on top of the heavier ones. 

My first layered drink recipe is one I created with Marc, my husband (and partner in crime writing), for our next Coffeehouse Mystery: Billionaire Blend. The drink is, of course, based on the traditional Orgasm shooter.

Hazelnut is a popular flavor in coffeehouse culture, and we’ve married it to coffee liqueur with a splash of hazelnut milk for amazing results. If you can’t find hazelnut milk, almond milk is a good substitute. 



TIP: Because nut milks are thin and light, they make
fantastic and flavorful toppings to layered shots.


TIP: For the home bartender, a measured shot glass
helps with accuracy. If you're not sure where to purchase,
click here to see one of many you can buy online.



Cleo Coyle's
Hazelnut Orgasm

(Layered Shooter)

Makes 1 serving

TIP: Use a tall shot glass to really show off your layers.

Ingredients: Coffee Liqueur (such as Kahlua); Frangelico (hazelnut liqueur); Hazelnut Milk; Whipped Cream; stick of cinnamon or Mexican canela

Method: Fill 1/3rd of your shot glass with Kahlua (1/2 ounce). 

TIP: Place a chilled spoon face down into the glass at an angle. The tip of the spoon should lightly touch the opposite side of the glass. This spoon will diffuse the pouring of the next liquid, reducing the impact and impeding mixing. 

Slowly pour the Frangelico (1/2 ounce) over the top of the chilled spoon. Wait for the Frangelico to settle. Using the same method, slowly pour the Hazelnut Milk (1/2 ounce) over the spoon and into the glass. Wait for the layers to settle, add a spot of whipped cream at the top, and serve with a stick of cinnamon or Mexican canela for the drinker’s option to stir and sip (rather than shoot).

*Variation: Almond Orgasm - replace the hazelnut milk with almond milk and the Frangelico with Amaretto.

To watch my short, little how-to video, 
click the white arrow in the image below...

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As mentioned, you can serve the drink with a cinnamon stick or even a chocolate-covered cinnamon stick. 





To download an easy "how-to" recipe for
making 
chocolate-covered cinnamon sticks, click here.

* * * * *

Orgasm Shooter (layered)

Makes 1 serving

Here is the traditional drink recipe on which we based our Hazelnut Orgasm. This shooter can be mixed up in a cocktail shaker with ice and strained into the shot glass, or poured in layers right into your glass. Marc and I prefer those pretty layers, which is why we serve the drink in a tall shot glass with a stick of cinnamon or Mexican canela on the side for stirring. Thus, this drink can be "shot" in one gulp or stirred and slowly sipped. 

Ingredients: Coffee liqueur (such as Kahlua); Amaretto; Irish cream (such as Baileys)

Method: Fill one-third of your shot glass with Kahlua (1/2 ounce). Place a chilled spoon down into the glass at an angle. The tip of the spoon should lightly touch the opposite side of the glass. Slowly pour the Amaretto (1/2 ounce) over the top of the chilled spoon, allowing it to trickle into the drink. Wait for the Amaretto to settle. Using the same method, slowly pour the Irish Cream (1/2 ounce) over the spoon and into the drink. (Top it off if you like with extra Irish cream.) Wait for the layers to settle and serve.

*Variation – Add vodka to the top, in equal measure, and you’ve got a Screaming Orgasm.

TIP: The spoon method, which we use, is only one way to slow the pour in a layered drink. To see a bartender's "thumb method," watch this video on YouTube by clicking here.

* * * *


Cleo Coyle’s
Cloudy Dream
(Almond)


This is another beautiful layered "sipping shooter" we created for our next Coffeehouse Mystery: Billionaire Blend

(An "M&M" shooter uses Kahlua and Amaretto, but not whipped cream or this layering method. As far as we know, our "Cloudy Dream" is a new invention.)

Ingredients: Coffee Liqueur (such as Kahlua); Whipped Cream (from an aerosol canister or pastry bag); Amaretto; Stick of cinnamon or canela

Method: Fill one-third of a tall shot glass with Kahlua (1/2 ounce). Add whipped cream to the shot glass using an aerosol canister. Do not fill to the top. You must leave some space because the next addition will float the whipped cream higher. (If using homemade whipped cream, use a pastry bag.) Slowly pour 1/2 ounce Amaretto over the top of the whipped cream. Wait for the Amaretto to settle and serve. The drinker can sip the layers of alcohol through the cream or use a stick of cinnamon or canela to stir up the ingredients before drinking.

*Variation: Cloudy Dream (Hazelnut) – substitute Frangelico for the Amaretto and you have the hazelnut version. 


Click the arrow in the window
below to see my little video
on how to pour a Cloudy Dream, and...

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Drink with joy!
~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries


Yes, this is me, Cleo (aka Alice). 
Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.






The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 
To learn more, click here. 
 

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

****


FUN CONTEST!

If you missed Sunday's Guest Post here at 
Mystery Lovers' Kitchen, be sure to check it out.

Pattie Tierney turned her passion for mystery
into the business of creating wearable literary art,
To read the post and enter the contest
to win gift credit it Pattie's online jewelry store,
click here
and good luck, everyone! 


~ Cleo

Tuesday, December 25, 2012

How to Make Christmas Pain Perdu (Italian Style) by Cleo Coyle


A popular breakfast in New Orleans, pain perdu literally means lost or wasted bread. Traditionally it's made with thick slices from a crusty French loaf that's gone stale, which tells you where the name originated. If not used this way, the bread would be wasted, lost to crumbs or bird feed.

There are two reasons I chose this recipe for Christmas day. The first is a gift to my readers, many of whom just finished Holiday Buzz. In the book, my amateur sleuth (Clare Cosi) talks about her special plan to cook up this dish on Christmas morning. Although I mentioned the recipe, I didn't publish directions for it.

The second reason I'm sharing this with you today is much more practical. Fruit cake is a customary gift for this Season, so many of you may have it on hand, and pain perdu is a very tasty use for those leftover pieces that might be going stale.

The Italian version of fruit cake is a rich, sweet bread lightly laced with dried fruit called panettone. If you've never had panettone, look for it in boxes like the one in my photo below. Boxed panettone can keep for months but once it's out of its wrappings, this delicious bread goes stale fairly quickly. When that happens, simply follow these directions for a festive French toast.

Merry Christmas, everyone...
Eat with joy to the world!
~ Cleo



Cleo Coyle's
Panettone Pain Perdu
aka
Fruit Cake French Toast


For every 4 slices of bread, fruitcake or panettone quarters...

Ingredients

2 large eggs
¼ cup whole milk, light cream, or half-and-half
(optional) 1-2 tablespoons Amaretto 
½ teaspoon vanilla (if not using any liqueur flavoring, double this amount)
1 tablespoon sugar
Pinch of salt
1 one-inch thick round of panettone, quartered (or 4 slices of fruitcake)
For frying: 1 tablespoon canola or vegetable oil +
For frying: 1 tablespoon butter
To finish: confectioners' sugar

Note: This is a versatile recipe so feel free to substitute orange liqueur (such as Grand Marnier) for the amaretto. A bit of nutmeg and cinnamon to taste are also optional additions, along with some orange zest. I prefer mine with just the amaretto and vanilla, but to each her own! I sometimes turn this into a lovely dessert by scooping ice cream over a warm piece, and sprinkling chopped, toasted almonds over the top with a drizzle of amaretto and a puff of whipped cream. Enjoy!

Avoid disaster: If you're a French toast expert, you don't need these tips, but if you haven't made it in some time, note that fruit cake, panettone, and any soft bread will be quite fragile and tear on you easily. To avoid that, note my underlined comments in the recipe, and you should end up with a very pretty plate of (non-torn) pain perdu!

Directions:

Step 1—Prep bread: If using fruit cake, slice 4 one-inch pieces. If using panettone bread, slice a 1-inch thick round layer (see my photo). The thickness is important to avoid tearing. 

Allow the cake or bread to sit out and become dry for a few hours or overnight. When ready to cook, preheat your oven to 250 degrees F. Slice the thick round into 4 quarters and set aside.



Step 2—Mix egg custard: In a bowl, combine the eggs, milk, liqueur and/or vanilla, sugar, and salt. Place the egg mixture into a pie or cake pan and soak the slices of bread for about 3 minutes on one side, then avoid tearing by using two forks to carefully turn the fragile pieces and soak them for another 3 on the other. At this point most of the liquid should be absorbed. 






Step 3—Fry and bake: Into a skillet or sauté pan, heat 1 tablespoon of oil and 1 of butter. When the butter is melted and butter/oil mixture is hotuse a clean hand to carefully transfer the fragile slices of fruit cake or panettone quarters into the pan. Pour any remaining custard over the top of the slices in the hot pan. 

Turn the heat down to medium and begin to time the cooking. Fry for 2 to 3 minutes on each side, until golden brown (do not overcook). If cooking more batches, be sure to wipe the pan clean with a paper towel and add fresh oil and butter for each new batch. 

Use a spatula to carefully transfer the fried quarters to a parchment lined baking sheet and toast in the oven for 5 to 10 minutes. After that time, either serve the pain perdu or turn off the oven to "hold" the pieces for 20 to 30 minutes.

Step 4—Serve : Eat the pain perdu warm with a traditional New Orleans’ dusting of powdered sugar and/or serve with butter and pure maple or cane syrup and/or fruit toppings (strawberries, blueberries, etc). Add a scoop of ice cream and/or whipped cream, maybe some chopped nuts, and you have an incredible dessert. As for me and my husband, Marc, this is what we'll be eating Christmas morning...


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Merry Christmas, everyone,
from Cleo and all of us at
Mystery Lovers' Kitchen!