Showing posts with label Coffee. Show all posts
Showing posts with label Coffee. Show all posts

Tuesday, January 10, 2017

Release Party for DEAD COLD BREW: Videos + Recipes from Cleo Coyle




“A fabulous diamond, blackmail, embezzlement, surprise inheritances, murder, and a decades-old family scandal…with lusciously rich recipes.” Publishers Weekly 

☕ ☕ ☕


It’s official. After 15 books, our Greenwich Village coffeehouse manager, Clare Cosi, finally becomes engaged to her boyfriend, NYPD Detective Mike Quinn. 

Unfortunately, the vintage coffee diamonds Mike slips on Clare’s finger in DEAD COLD BREW, open a Pandora’s box to a cold case murder that occurred sixty years before. 

This chilling homicide happened in a stateroom of the Andrea Doria, a luxurious Italian ocean liner that tragically sank off the coast of Nantucket in 1956...


On board that ship was a gifted Italian artisan named Gus Campana, the jewelry designer who created Clare’s engagement ring.

When Clare finds Gus poisoned behind his West Village workshop, she won’t rest until she uncovers who may have done it and why. Her search uncovers family scandal, a charming thief, and a deadly adversary.

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

If you are new to our long-running Coffeehouse Mystery series, don’t hesitate to pick up DEAD COLD BREW. You can read it as a stand-alone, and if you like it, you have 15 more mysteries to enjoy (click here for a free title list).

But don’t miss this latest entry...

It’s embedded with twists, turns, and wonderful secrets about New York City that we’ve discovered over the years—from an exclusive room in the legendary 21 Club, to the underbelly of the city’s Diamond District, to a hidden train platform beneath the Waldorf-Astoria.



THE RECIPES...

Food is always a deliciously fun part of our Coffeehouse Mysteries, and we've included some favorite recipes, a few inspired by Clare's visit to the exclusive 21 Club here in New York City, a legendary bar and restaurant that still serves movie stars and presidents. See descriptions and photos of these and many more recipes in the free guide below...

FREE RECIPE GUIDE


Dead Cold Brew includes more than 25 recipes of foods and drinks mentioned in the mystery. Download the free guide now, print it out, and you instantly have an illustrated recipe section! To get the guide, click here or on the button below...


For the Free 
Recipe Guide


Does Dead Cold Brew
include a recipe for
Cold Brew Coffee?
Of course! 


So...

"ARE YOU READY?"

READY FOR WHAT?

Find out by watching our fun,
full-length Book Video 
(below)
or view i
t on Facebook
by
clicking here.


(Turn on your volume to hear a nice piece of music by Kevin MacLeod!)


A NOTE TO OUR READERS...



Marc and I sincerely thank your for your longtime support of our work. If you are purchasing our new Coffeehouse Mystery this week (or borrowing it from your library), we cannot thank you enough. 

Caffeinated cheers to you, and be sure to stop by our Facebook page or Online Coffeehouse to keep in touch. If you haven't signed up for our free Coffeehouse Newsletter, click here to learn more and subscribe.



May you always read with joy!

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Learn more about us here.
Friend us on Facebook here.
Follow us on Twitter here.
Visit our online Coffeehouse here.


☕  ☕  ☕


COMMENT GIVEAWAY!

Leave a comment on this post by Midnight Saturday (Jan. 14th) with your email or contact info via facebook and one of you will win...



Congrats to our winner...

Celia F.

Enjoy your prizes, Celia!


(1) A Coffeehouse Mystery Tote Bag, featuring a favorite saying of Madame's, the octogenarian owner of The Village Blend - "Survive everything. And do it with style."



(2) A set of Cleo's collectible recipe cards, autographed by Cleo, and...

(3) A beautiful, first edition hardcover copy of DEAD COLD BREW, personally inscribed for you by Cleo Coyle (Alice and Marc).

To learn more or buy,
click here.


☕  ☕  ☕ 











Tuesday, July 26, 2016

How to Make an Iced Vanilla Latte or Iced Mocha for #NationalCoffeeMilkshakeDay by Cleo Coyle




As this blog's resident java maven, I thought a frozen coffee drink would be the perfect menu offering for National Coffee Milkshake Day, not to mention the sweltering summer heat we're feeling this week.



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

You may know this drink 
by any of these names: 

Frappuccino is the most common. (Starbucks trademarked this portmanteau of the words Frapp
é  and Cappuccino after buying the Coffee Connection chain in New England, which had previously trademarked it.) Or maybe you know the drink as a...

Coolatta (the Dunkin' Donuts version) or...

Mochalatta (Cinnabon's version) or...

McCafe frozen coffee drink, which is listed on McDonald's menu simply as an...


Iced Vanilla Latte or 

Iced Mocha (the chocolate version).



Well, now it's time for me to whip up my version of this drink, one I first introduced on this blog years ago--the Chilly Cleoccino! It's an easy (and much more economical) way to make this popular summer drink in your own home. 

Why so easy?

The typical first step in a drink like this is to make "double-strength" coffee. The reason is to keep the coffee flavor from being diluted by the addition of ice. My solution? Don't use ice. Make ice out of your regular brewed coffee (or espresso if you prefer). 

What I simply do is make a larger pot of my usual morning Joe and pour the leftover coffee into an empty ice cube tray. First step done. Easy! As for the next step, keep reading...and may you drink with frozen latte joy!

~ Cleo



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


Cleo Coyle's Frozen Coffee Frappé 

(Iced Vanilla Latte or Iced Mocha)


Makes one 8-ounce serving

Ingredients:

1/3 cup brewed coffee or espresso (4 coffee ice cubes)

1/3 cup milk (low fat is fine)

2 teaspoons sugar (or more if you like your drinks sweeter)

1/4 teaspoon vanilla extract

1/4 teaspoon unsweetened cocoa powder (makes a mochaccino)

Whipped cream (optional)



DIRECTIONS: Fill an ice cube tray with brewed coffee or espresso and freeze. (Allow the coffee to come to room temperature before filling the tray.) 

Place four of your coffee ice cubes in a blender. Add milk, sugar, vanilla extract, and (optional) cocoa for a frozen mocha. Pulse the blender to chop the coffee cubes into fine particles.



You can create an icy drink with small chips (like a frozen margarita) or run the blender full speed until the mixture is completely liquefied yet still cold and frothy. To finish, pour this frosty refresher into a glass mug and top with whipped cream.


One last piece of advice:

Watch your CAT if he starts 
to eyeball your Copycat Frap!



Or this may happen to you...


My cat Nemo and (what was) my Frappuccino!


Stay cool, everyone, and...

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.






* * *



Our newest mystery is now

a bestselling hardcover!


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


Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes!

See the free illustrated 
Recipe Guide by clicking here.



*  *  *



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

(with mini plot summaries)


* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.


* * * 





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






Tuesday, June 14, 2016

How to Use Coffee to make Plump and Juicy Barbecued Ribs by Cleo Coyle



My husband and I call these "coffee ribs" for two reasons...


The first is that we use brewed coffee to add earthy flavor and moistness to the ribs before cooking. Whether you make your ribs on the grill or in the oven, that extra moistness from the java will help prevent your ribs from drying out and give you plump and juicy results.

Kansas City Roasterie's
Coffee Barbeque Sauce.
Click here to learn more
or buy.
The second reason we call these "coffee" ribs is because we like to use barbecue sauces that include coffee in their ingredients. 

In this case, the BBQ sauce came from the famous Kansas City Roasterie, a fantastic place to buy delicious premium coffee...and coffee barbecue sauce. 

Actually, you can use (practically) any BBQ sauce with this method, whether it has coffee in it or not. The recipe below includes a note on how to choose one...

Now let's get our ribs on!

~ Cleo


P.S. Sending a warm thank you to Coffeehouse Mystery reader Stephanie Jones for introducing us to this delicious coffee BBQ sauce.




Cleo Coyle's Coffee Ribs


Cleo Coyle has a partner in 
crime writing—her husband. 
Learn about their books
by clicking here and here.
So...what’s the secret to preparing moist, tender barbecued ribs? It’s all about the moisture, the salt, and the sugar.

SALT is a flavor enhancer that breaks down the connective tissues, making meat tender.

SUGAR tenderizes meat, too, but tends to stick to the surface, which helps to evenly brown without drying. Most barbecue sauces contain sugar, so if you add a little to the marinade it works in tandem with the salt to make your ribs the best they can be.

Okay, Cleo...why coffee? Is it a gimmick? 

It is not. Coffee is an excellent way to add moisture and a tenderizing agent at the same time. Most marinades contain some sort of acid—vinegar, lemon or other fruit juice, even alcohol. But too much acid makes meat mushy. Coffee contains just enough acidity to help the tenderizing process, but not enough to ruin the meat’s texture.

With all that in mind, here’s a quick, one bowl marinade that lets you use your favorite barbecue sauce plus salt and cold coffee to make plump and juicy pork ribs every time. ~ Cleo




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

Click for free recipe PDF.


Cleo Coyle's Coffee Ribs


Ingredients:

2-4 pounds baby back ribs

2-3 teaspoons sea salt or Kosher salt
      (or 1-2 tsps. table salt) -- Divided

1 teaspoon white pepper - Divided

2-3 cup brewed coffee, cooled

1-1/4 cups barbeque sauce with one or more
          of these key ingredients
(*see below)

*Key Ingredients: Your barbeque sauce should contain at least one of the following sweeteners: white sugar, brown sugar, molasses, honey, or corn syrup.

Directions: 

(1) Right out of the refrigerator, the cold ribs should be placed into a large bowl and sprinkled with half your salt and pepper on all sides. Separate ¼ cup of your BBQ sauce and rub all over the ribs. 




(2) Add the cold coffee to the bowl, cover with cling wrap and marinate at room temperature for one hour. At the thirty minute mark, flip the ribs to coat evenly.

NOTE: Do not marinate for longer than 1 hour.

(3) Low and slow cooking is the way to make juicy, delicious ribs. Preheat your oven to 350 degrees F. Coat your grilling rack with nonstick cooking spray. Remove ribs from marinade, and discard the liquid. Do not rinse the ribs. Using the other half of your salt and pepper, once again apply to both sides. Now place ribs on the grilling rack, fat side up. Cook for 20 minutes and flip. Cook for 20 more minutes. 



At the 40 minute mark, you are ready to brush the ribs with barbecue sauce. Flip the ribs over (fat side up again) and coat with the sauce. 

Cook for a third 20 minute period. Flip the ribs, paint the other side and continue cooking, for a fourth twenty minute interval. Flip one more time and apply the rest of your barbecue sauce. 

Kick up the oven to 375 degrees F. and cook 10 to 20 minutes more, to caramelize the surface.



Remove from rack, and...










Eat with joy!

~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries


Friend me on facebook here. * Follow me on twitter here
Learn about my books here


* * *



Our newest mystery is now

a bestselling hardcover!


Coffee. It can get a girl killed.

Amazon * B&N




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


Dead to the Last Drop 
is a culinary mystery with 
more than 25 delicious recipes!

See the free illustrated 
Recipe Guide by clicking here.



*  *  *



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

(with mini plot summaries)


* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.