Showing posts with label Chanukah recipes. Show all posts
Showing posts with label Chanukah recipes. Show all posts

Tuesday, December 27, 2016

Roasted Garlic and Herb Latkes (Potato Pancakes) from Cleo Coyle #Hanukkah



Latkes or potato pancakes are delicious Hanukkah food, and since tonight marks the 4th night of the 8-day festival (see our Blue Velvet Cupcake Menorah below), what better time to share this tasty spin on the traditional latke recipe?


Whether you are celebrating Hanukkah, Christmas, Kwanzaa, or Yule, my husband and I send you our warmest wishes for these cold, dark months...

CLICK HERE or on the photo above
to get the recipe for our
Blue Velvet Cupcake Menorah!

For the latke recipe, 
scroll down...


Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Crispy on the outside with layers of flavor on the inside, these delicious latkes feature the sweet-savory taste of roasted garlic with aromatic notes of rosemary and scallion. Serve the pancakes plain or with sour cream on the side. Delicious! 

This recipe was originally featured in our 8th Coffeehouse Mystery, Holiday Grind, which was also the first Coffeehouse entry that Marc and I wrote with a holiday theme. As a special gift to our readers, we included an extra-large recipe section with holiday treats, a glossary of coffeehouse terms, and instructions on making your own specialty coffee drinks at home. So you can eat and drink with joy! 

 ~ Cleo 


To download this recipe in a free PDF 
that you can print, save, or share, 



Click for Free Recipe PDF.

Cleo's Roasted Garlic and Herb Latkes


Makes 2 servings or about nine 3- to 4-inch latkes; for family-size meals,
you’ll want to double, triple, or quadruple this recipe and have two frying pans working at the same time.


Ingredients:

10 garlic cloves, roasted and smashed
    (See How to Roast Garlic at the end of this recipe.)

3/4 cup finely grated onions (2 to 3 medium size onions)

2 tablespoons finely chopped scallions

1 tablespoon minced fresh rosemary or ½ teaspoon dried rosemary

2 teaspoons salt

1½ pounds Idaho baking potatoes (about 3 medium russet potatoes)

1 large egg, beaten with a fork

Canola or light olive oil

Sour cream (optional topping)


Directions:

Step 1—­Prepare aromatics: First, preheat the oven to 250°F. In a large bowl, combine the garlic with the onions, scallions, rosemary, and salt.




Step 2—­Grate potatoes: Do not peel your potatoes. Grate by hand with a simple box grater, or use a food processor. Add the grated potatoes to the bowl of aromatics and stir well.




Step 3—­Press out moisture: Place the potato mixture in a large sieve and press down to strain out moisture. Getting rid of excess moisture will help you cre­ate latkes that are crisp and golden brown.




Step 4—Add egg: Now return the mixture to the bowl and stir in the egg to finish your latke batter. Cook immediately.

Step 5—­Fry pancakes: Place a heavy frying pan over me­dium heat and add oil, at least ½ inch deep. As our beloved barista character Esther says, “Don’t freak over the amount of oil. It’s the temperature of the oil that makes for greasy latkes, not the amount of oil. Besides, the mitzvah is the oil!” When the oil is hot enough, begin cooking. (See the note at the end of this recipe on judging when the oil is hot enough.)


Pack potato mixture into a ¼ cup measuring cup. Turn the mixture out onto a plate in a little mound. Do this four times. Place the four mounds in quick succession into the hot oil and immediately flatten each mound into a 3- to 4-inch pancake. (Flattening is important or you may have latkes that are cooked on the edges but raw in the mid­dle!) Cook each pancake for about 3 minutes on the first side, until the bottom is golden brown.



Now flip and cook the other side 1–3 minutes until it’s golden brown, too. Do not flip more than once, but do press each pancake a few times with your spatula during the cooking process to make sure the centers cook. Drain in a single layer on paper towels. Keep finished latkes warm in the 250-degree F. oven while you’re cooking the rest of the batter. Serve warm with sour cream!



NOTE ON OIL TEMP: If your oil is too hot, you’ll burn the latkes. If your oil is too cool, your latkes will be greasy. Test the oil with a drop of water. When it dances or bounces on top of the oil, it’s ready. If the oil begins to smoke, it’s too hot! Also keep in mind that if you crowd the pan with too many latkes, the oil temperature will drop dramatically, so don’t fry too many at once—­for big batches, have two pans going at the same time.



How to Roast Garlic


Using peeled cloves: Place your peeled cloves into a small ovenproof dish, drizzle with a bit of oil (olive oil is best), and add a splash of water. Cover with foil and bake at 350°F for
30–40 minutes or until the garlic is soft.

Using a whole head: Cut the top off the head (the pointed end), and wrap in aluminum foil and bake at 350°F for 30–40 minutes or until the garlic is soft. Remove from the oven. Let the foil-wrapped garlic cool down enough to handle. Pop the warm, roasted garlic pieces out of their skins and you’re good to go.

Roasted garlic is delicious and good for you! Try spreading it on slices of a French baguette or Italian bread or smashing it and mixing it with mashed potatoes. Now that’s how to eat with joy!






Click for Free Recipe PDF, and...

May your holidays be delicious!



Alice and Marc in Central Park.

Together we write as...


☕ ☕ ☕


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here.
Follow me on twitter here
Visit my online coffeehouse here.




☕ ☕ ☕ ☕ ☕

Coming from Penguin Random House...

The NEW Coffeehouse Mystery!


On sale January 10, 2017

Filled with wonderful twists
and surprises, this is one
Coffeehouse Mystery you
won't want to miss!


To pre-order now, click links for... 




* * *


Our bestselling hardcover is
now a bestseller in paperback!


Coffee. 
It can get a girl killed.

Amazon * B&N



A Mystery Guild Selection
A Baker & Taylor "Trends" Pick
Three "Best of Year" Reviewer Lists


☕  ☕  ☕


The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
15 titles includes the added bonus of recipes. 


GET A FREE TITLE CHECKLIST
OF BOOKS IN ORDER


See mini plot summaries 
for every title and news on
 Cleo's next release!



🔎 🔎 🔎




Marc and I also write
The Haunted Bookshop Mysteries

To get a free title checklist, 
with mini plot summaries, 





To learn more about the 
books and meet Jack Shepard, 
our PI ghost...




 📖  📖  📖 






*  *  *





Sign up for Cleo Coyle's 
Coffeehouse Newsletter: Recipes, 
News, Fun Contests, Videos... 
Click here to subscribe.




Tuesday, December 11, 2012

Blue Velvet Cupcakes and a Cupcake Menorah for Hanukkah Week from Cleo Coyle


Like red velvet cake, blue velvet carries a wonderful hint of cocoa. This is a beautiful cupcake for birthday parties and baby or wedding showers. Because blue is also the color for Hanukkah, I used this recipe to make a cupcake menorah for the first night of Hanukkah this past Saturday evening--and, no, unlike the oil, they did not last eight days! My husband and our friends ate them all on the very first night.

As for the recipe, I'm passing on an easy one to make. It even uses a cake mix as a starter, but there are some tricky aspects, which is why I’m sharing some tips, too.

Whether you are celebrating Hanukkah, Christmas, Kwanzaa, or Yule, I send you the warmest wishes for these cold, dark months...

May your own holidays be bright!

~ Cleo Coyle 





Cleo Coyle's 
Blue Velvet Cupcakes 
with 
Basic Buttercream Frosting 


 To download this recipe in a PDF document that you can print, save, or share, click here.




Makes about 16 cupcakes

Ingredients

For the cupcakes

1 box of white or vanilla cake mix (with pudding in the mix)

4 teaspoons natural, unsweetened cocoa powder 

1/3 cup vegetable oil (I use canola)

3 eggs (lightly beaten with a fork)

1 cup whole milk + ¼ cup whole milk (add separately)

1 tablespoon white vinegar

1-2 teaspoons Royal Blue food coloring gel or paste (also called Icing Color)


For the basic buttercream frosting

10 tablespoons butter, softened

3 cups confectioners’ sugar (aka powdered or icing sugar)

3 tablespoons whole milk (+ maybe a little extra)

1 teaspoon vanilla extract

Royal Blue food coloring gel paste (also called Icing Color)

*Important Note on the food coloring: Because of the brown cocoa powder in this recipe, your cupcakes will end up turquoise in color (or even greenish) instead of blue if you use the wrong kind of food coloring or the wrong amount. To get the beautiful shade of blue in my photos, be sure you do two things: (1) Do not use water-based food coloring such as McCormick’s brand. Use a gel paste coloring. I used Wilton Royal Blue Icing Color gel paste. Michael’s stores carry it in their baking supplies section, but you can also buy it online; click here to see. (2) My other piece of advice is to use enough of the food coloring. Don’t skimp. Start with 1 full teaspoon, at least. You made need up to another full teaspoon to see your batter turn the shade of blue you like best. (Some bakers add a very small amount of violet gel paste to help achieve a deep, royal blue. Give that a try, if you like, but I did achieve a pretty blue color using only blue gel paste.)




Directions - For the...

Cupcakes

Step 1: First preheat your oven to 325° F. Place the vinegar in a measuring cup and fill to the 1 cup line with whole milk. Set aside for five minutes.

Step 2: Into a large mixing bowl, combine the box of cake mix, cocoa powder, vegetable or canola oil, and eggs. Add the sour milk from Step 1 and an additional ¼ cup whole milk. Beat with an electric mixer for about a minute until a smooth batter forms. (Be sure to scrape down the bowl as you mix.)

Step 3: Measure out 1 teaspoon of the royal blue gel paste and add it to the batter. Mix well and observe the color. You may need to add up to 1 more teaspoon of gel paste to achieve the depth of blue you want.

Step 4: Line cupcake tins with paper liners. Take out the ¼ cup container in your measuring set. Use it to measure out the batter for each cupcake. This will keep the size consistent.

Bake in your preheated 325° F. oven for 20 to 25 minutes (exact time depends on your oven). Cupcakes are done when the top is set and a toothpick inserted into the center of a test cupcake comes out free of wet batter. Transfer pans to a cooling rack and allow the cupcakes to cool in their pans at least five minutes before removing.


Directions for the...


Buttercream
Icing 


Notes for success: Canned icing doesn’t come close to comparing to the wonderful taste of homemade buttercream. It’s easy to make. Just be sure to: (1) Start with softened butter. Otherwise, you’ll struggle to cream it. (2) When adding milk start with the lowest amount possible and add it in very slowly until you achieve a smooth, spreadable icing. If you throw in a large amount of milk, you will end up with watery frosting—at that point, even if you whip more butter into it, the frosting may remain grainy. (Ask me how I know.)

Step 1: Into a mixing bowl, cut the softened butter into pieces. Measure in the vanilla. Using an electric mixer, cream these ingredients until light and fluffy. Stop the mixer.

Step 2: Add in the confectioners’ sugar and 3 tablespoons of milk. (No more!) Beat until the sugar is completely incorporated. If the frosting is still too thick, add in a very small splash of milk and beat again. Add in more milk this way, a little at a time, until you get a smooth consistency that’s easy to spread on your cupcake tops. (Try a test frosting of one cupcake to be sure.)

Step 3: Finally, add a small amount of gel paste coloring to the frosting and beat it again. Add more gel paste to achieve the exact shade of blue that you’d like. My method of adding the gel paste is pretty basic—I dip the tines of a fork into the bottle to scoop out the gel and roughly mix it into the frosting before beating again. Frost your cupcakes and eat with blue velvet joy!






May your
holidays be bright!


~ Cleo Coyle, author of 
The Coffeehouse Mysteries





Friend me on facebook here
Follow me on Twitter here

Learn about my books here


My new
Coffeehouse Mystery
has just released...



Now a Top-10
New York Times
bestseller...


And an Amazon and
Barnes & Noble
Mass Market Paperback
Bestseller
, nationwide!


A Mystery Guild
Featured Alternate
Selection


Publisher's Weekly: “Sprightly…and engaging.”


Kirkus Reviews:
“Jingle bells, beautiful displays, scrumptious treats:
Holiday season in New York City has it all,
including murder…Coyle’s coffeehouse series
captures the New York experience,
from high-society parties to gritty back-street deals.
The fine mystery is followed by some holiday
recipes that will even pack the pounds on readers
who are only browsing them.”

RT Book Reviews
"A fun mixture of family, romance, cooking and...
a perfect Christmas mystery. A treat..."





Holiday Buzz
Contests!


The clock is ticking down
on some fun contests (links below).



* CONTEST #1 at Fresh Fiction

* CONTEST #2 at Latte Da!



* New Contest at Dru's Book Musings
Read a special excerpt from the opening of Holiday Buzz, leave a comment, and you will be entered to win a stainless steel NYPD travel mug, a personally inscribed copy of my new book, and my recipe card for Candy Cane Frosting. Contest ends Sat. Dec.15th - Click here to enter Dru's contest.


* New Contest at Lori's Reading Corner
Read a brand new exclusive excerpt from the book, a scene between Clare Cosi and her ex-husband Matt that I call: "Manhattan munchies, a tempting patty melt, and a clue to murder..." - Be sure to use Lori's entry form at the end of the post, and you will be entered to win a personally inscribed copy of Holiday Buzz and my recipe card for Candy Cane Frosting. Contest ends Sun. Dec. 23rd. Click here to enter Lori's contest.


Good luck
and have fun,
everyone!