Showing posts with label Key Lime Coolers. Show all posts
Showing posts with label Key Lime Coolers. Show all posts

Tuesday, July 31, 2012

Comment to Win an NYPD Coffee Mug and help Cleo Coyle countdown to A BREW TO A KILL





My NEW comment to win
contest is now at this link... 



Click Here and leave a comment
TODAY on  my Fresh Fiction blog
for a new chance to win
an NYPD mug and a 
signed copy of my new
Coffeehouse
 Mystery:
A Brew to a Kill.

Good luck!

Below is last week's contest
and it is now over.

Help me celebrate a fantastic Kirkus 
review that was published in this week's printed issue. The review is about A Brew to a Kill, my 11th Coffeehouse Mystery, which goes on sale next week. 

The NYPD plays an important role in almost all of my Coffeehouse titles. No surprise since the cops of New York's Sixth Precinct are addicted to the coffee that my amateur sleuth Clare Cosi serves in her landmark Greenwich Village shop.

In A Brew to a Kill, you'll meet a brand cop character, a detective from the Highway Patrol division named "Mad Max" Buckman. Max works for AIS, the Highway division's Accident Investigation Squad, and he becomes Clare's biggest annoyance and her greatest ally as she works to solve the crime of a brutal hit-and-run that takes place outside of her coffeehouse.

In tribute to the NYPD and the coffee
they run on, I'm giving away a
signed copy of my book and this
fun NYPD Latte Mug, which is also
also fun to use for soup or cereal.


Comment on this post and
you'll be entered to win it!


Contest now over.
Winner announced
here.





More than
20 fun recipes!


More to come next week
about my new book,
including a sneak peek
at the featured recipes!

In the meantime, help me celebrate
my very good news on BREW,
which includes...

* RT BOOK REVIEWS:
"Completely entertaining!" 4-1/2 Stars!

* A Mystery Guild Featured Alternate Selection

* AudioGo audiobook release (digital and CD formats) 
scheduled for later this month

* A Fresh Fiction Featured Book for August

* PUBLISHERS WEEKLY:
"Coyle lavishly details an ethnically diverse
New York City in her lively 11th coffeehouse
mystery featuring Clare Cosi..." 

and...

* KIRKUS REVIEWS:
"...it won't be easy to solve this case! A foodie’s delight, packed with information on coffee and desserts, along with appended recipes and a satisfyingly rich mystery."



Cleo Coyle's
Key Lime Coolers

Key Limes are still in season, but they won't be for long! That's why I'm baking up this favorite today. I've shared this one before with you here in the Kitchen, but for those of you who missed it, I hope you enjoy it as much as Marc and I do. 

FYI: You can make these babies with other limes, too, including the standard Persian limes found all year long in local grocery stores. To get the recipe click here to download a PDF that you can print, save, or share. Or read the original blog post by clicking here.





Yes, this is me - Cleo Coyle
Learn about my books here.

Friend me on Facebook here.
Follow me on Twitter here.
Read with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries


To view the
Coffeehouse Mystery
book trailer, click here.


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.

Tuesday, September 13, 2011

Summer Disasters and a Key Lime Cheesecake Pie from Cleo Coyle


Yes, the apples, pumpkins, and pears are rolling into our local produce aisle already, and I'm looking forward to seasonal fall baking, but (all things being equal) autumn isn't due for another week.

Today, therefore, I'm saying goodbye to summer. Frankly, after an East Coast earthquake and its aftershock (surreal), a nerve-wracking hurricane (thanks so much for the mopping workout), and a Staycation of mostly work, I'm not exactly sad to see summer's back. But I will miss the summer produce. 



This week, I gave an embarrassing yip of joy (right there in our little green market) when I came upon a display piled with bags and bags of Key limes.

Back in June, I ran a taste test, sharing the differences between Key limes (named for the Florida Keys where they once were grown), and the larger, seedless Persian limes, which are more commonly found in the US. For the heck of it, I threw in a bottle of Key lime juice and summarized the differences among the three, which may make a difference to you when selecting a flavoring ingredient for a lime recipe. 






To read my Key lime taste-test post, click here. My Key Lime Cooler cookies are in this post, too, which can be made with Key limes or the more common Persian lime. (Scroll down the post or click the photo for a downloadable PDF of the recipe.)




And while I'm at it...


A few more lime posts made an appearance on this blog over the summer. 

My Roasted Chicken with Rosemary and Lime can be found here (or click the photo for a PDF) and... 




Mary Jane Maffini's Shrimp in Coconut-Lime Glaze can be found here


BTW - Happy CONGRATS to Mary Jane this week as she travels to Bouchercon. Her award-winning tale for Ellery Queen Mystery Magazine is up for the prestigious Anthony Award for Best Short Story. To see the list of nominees, click here



We are all so proud of you, MJ! 
Good luck!


As for my recipe today, it's not that I don't thoroughly enjoy a traditional Key lime pie, which is very easy to make (Key lime juice, egg yolks, sweetened condensed milk). But when one is distracted and under-counts the number of eggs in her pie, one gets this mess...




My Key lime disaster.
Not as devastating as Irene, but close.


I'm sure our resident pie maven, Ellery, would not make that mistake. (Click here to see Ellery's latest--a Banana Puddin' Pie.) 


As I said, it's not that I don't enjoy traditional Key lime pie, but I do loves me my cheesecake, especially the no-bake, no-fuss kind. And this cheesecake pie is a refreshing treat on these sticky, humid, end-of-summer days.

It's also my husband's favorite dessert. The original recipe came from Marc's mom, but I've tweaked it since, using different ratios to get this simple pie to come out exactly the way I want it (i.e., unlike the mess above, firm enough to slice).  ------->>

It's almost as easy as Elizabeth/Riley's Pink Lemonade Pie, which kicked-off our summer recipes back in late May (click here). Her pie is so easy, her young daughter made it for us.

So here it is, my culinary bookend for the season, my last Key Lime Cheesecake Pie of the year. Well, almost last. I do have two
more bags of limes.






Cleo Coyle, who can't decide
whether this is a cheesecake
OR a pie is the author of
The
Coffeehouse Mysteries

Cleo Coyle's 

No-Bake
Key Lime 
Cheesecake Pie 

Sweet and dreamy, 

tart and creamy...
To download a free PDF of this recipe that you can print, save, or share, click here.

Ingredients:


1 (14-ounce) can sweetened condensed milk
3/4 cup Key lime juice 
2 (8-ounce) packages of cream cheese, softened
1 graham cracker pie crust
(optional) Sweetened whipped cream

Directions:

(1) Place the sweetened condensed milk, lime juice, and softened cream cheese in a blender. Blend on high (my blender calls that setting "max/ ice crush" speed) for 3 full minutes. Reduce to medium speed for another 3 minutes.

If you have a low-power blender, you may need to stop the blender and give the mixture a stir at the bottom. You want the cheese to be whipped with the other ingredients until it’s a smooth liquid, the consistency of a thick milk shake.


(2) Pour the mixture into a 9-inch graham cracker crust. A pre-made crust is fine to use. I often use it to save time, dropping the foil pan into a glass pie pan for stability (as you can see in my photos).


(3) Chill for at least 6 hours, overnight is even better. Slice, garnish with whipped cream, and…


Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries 





Murder by
Mocha


Now a national
bestseller in hardcover


"...a tasty tale of crime
and punishment,
lightened by the
Blend's frothy cast of
lovable eccentrics."
~ Publishers Weekly



Before I depart,
I have a
 fun contest
to tell you about...





Guess Who's Coming to Dinner?

Your favorite CM
character...


The prize package includes a gourmet chocolate tasting in a box, a Gimme Coffee Latte Cup (made in Italy), and a signed copy of my new Coffeehouse Mystery Murder by Mocha


To learn how to enter click here.

Good luck, everyone!



Tuesday, June 14, 2011

Key Lime Coolers and a Tart Taste Test with Cleo Coyle




This post was chosen as a "Top 9" post
(of over 4,000) by the editors of 

Foodbuzz.com and its online
community of users. Click here to see.


Thank you, Foodbuzz!



I have a thing for alliteration. No surprise, right? My pen name is Cleo Coyle, and my amateur sleuth-cum-coffeehouse manager is Clare Cosi. So, of course, I’m going to like the sound of Key Lime Coolers...

But guess what?

You don’t have to use Key limes to make these delectable, sweet-tart meltaway cookies. You can bake up this recipe with your standard (American) grocery store limes (aka Persian limes).



Cleo Coyle, alliterating
author of The Coffeehouse
Mysteries
For those of you in the USA, this may beg the question: What's the difference between Key limes and the "everyday" limes I usually buy?

Well, I'll tell you... 

Key limes are smaller, rounder, more aromatic, and have a thinner rind than our more common Persian limes. They're picked green and turn yellowish as they ripen.


The name Key lime comes from the fruit’s association with the Florida Keys, but today most Key limes are cultivated in Mexico. Around the world this variety is more commonly known by other names: the West Indian lime, the Omani lime, the Mexican lime, and the Bartender’s lime. 

What about the taste difference? Is there one?

There should be in theory. The larger, Persian limes were created in 1895 by a California man named Bearss who wanted to develop a seedless lime that was milder than the Key lime, but I never actually sampled them back-to-back. For this blog post, I decided to give it a try.

My husband, Marc, helped me set up a blind taste test with: (1) freshly-squeezed Persian lime juice; (2) bottled Key lime juice; and (3) freshly-squeezed Key lime juice.

How did I do?

I guessed every one correctly --and not because I'm ready to take on Gordon Ramsay. :) I simply knew Key limes were supposed to be more acidic than Persians. I expected the Key lime juice to be more tart and intense. And it was.

The difference was not subtle. The Persian lime juice (1) smelled and tasted almost sweet. I could easily sip the juice without...well, gagging.

On the other hand, the freshly-squeezed Key lime juice (3) was so acidic that I had a hard time sampling it straight. Clearly, the Key limes bring a much bigger punch to any flavoring party.

The bottled Key lime juice (2) was easy to identify, as well, but not for a good reason. Like most bottled juices, it tasted more sour than bright. In the past, for convenience, I have used bottled juices, but after this taste test, I’m going to try harder to use fresh-squeezed whenever possible. When you sample them back-to-back, there really is no comparison.

As for the recipe I'm sharing with you today, I made batches of these cookies using each type of juice tested above, and all three worked just fine. Key limes will give you a more intense lime flavor, but Persian limes work, too. The only advice I can give you is to use fresh-squeezed juice if you can. You’ll get much better flavor that way, and you know I always want you to eat with joy. :) 

~ Cleo




Cleo Coyle’s
Key Lime Coolers


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




Makes about 2 dozen cookies

Ingredients:

1/2 cup butter (1 stick)
1/2 cup confectioners’ sugar 
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 teaspoon Key lime zest* (see my note)
1 cup all-purpose flour
1/2 teaspoon baking powder
1 Tablespoon Key lime juice* (see my note)

For sugar-dusting:

1/2 cup confectioners’ sugar
2 teaspoons Key lime zest* (see my note)

*Note: As mentioned above, if you can’t find Key limes, simply substitute the more common (Persian) limes for this recipe. The tart flavor will be less intense, but the cookies will still taste delicious.

Warning: Lime juice may curdle your butter so follow this recipe's directions. Do not add the lime juice to the dough until the end of the mixing process.

Directions: First preheat your oven to 325° F. In a large bowl, cream the butter and sugar with an electric mixer. Blend in the vanilla extract, salt, and lime zest.



Add the flour and baking powder, and mix very briefly until a shaggy dough forms.


Now add your lime juice and mix until a smooth dough comes together, but do not over-mix or your cookies will be tough instead of tender.




Roll the dough into balls about one inch in diameter.

Place on a cookie sheet lined with parchment paper or a silicone sheet and bake for 15 to 20 minutes. cookies are done when bottoms are slightly browned. Note that cookies are fragile while warm, so handle with care.

To finish, mix ½ cup confectioners’ sugar with 2 teaspoons lime zest in a shallow bowl. While cookies are still warm, gently roll them, one at a time, in the bowl of sugar and lime zest.



After all the cookies are coated, finish by sprinkling any remaining sugar-lime mixture over the cookie tops.


Store cooled cookies in an airtight plastic container. They also freeze extremely well. I store my extras in freezer-safe re-sealable plastic bags. On a hot day, these babies truly do live up to their “cooler” name. So…
 



Eat (and read) 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.







To view the
Coffeehouse Mystery
book trailer, click here.
 







* * * 

Just Released: The NEW
Coffeehouse Mystery...



Join amateur sleuth Clare Cosi as she
sets out to caffeinate our nation's capital
and solve a capital crime.

Coffee.  
It can get a girl killed...




To buy now click links for...

Amazon * B&N






This culinary mystery
includes more than 25
 delicious new recipes! 



Download the free
Recipe Guide by...



* * *


The bestselling Penguin hardcover 
is now a bestseller in paperback!




Once Upon a Grind 
by Cleo Coyle

To learn more, 


A Best of the Year Pick ~ Kings River Life 
"Fresh and fun...clever" ~ Booklist
A Mystery Guild Selection 



Join coffeehouse manager Clare Cosi as she solves the crime against "Sleeping Beauty," opens secret doors (uptown and down), and investigates a cold case that's been unsolved since the Cold War.

*

Wonderful recipes are also featured
in Cleo's 14th culinary mystery, Once Upon a Grind including...

* Dairy-Free "Cinderella" Pumpkin Cake
* Dairy-Free Almond Milk Custard
* Caramel-Dipped Meltaway Cookies 
* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* Poor Man's Caviar
* Snow White Chocolate Mocha

...and many more recipes, including 
a guide to reading coffee grinds...



See Once Upon a Grind's 
Recipe Guide by clicking here.



* * *




Billionaire Blend:
A Coffeehouse Mystery
to learn more 

click here.



See Billionaire Blend's 
Recipe Guide by 




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)


* * * 





Book #1 of...
which Cleo write under the name 
Alice Kimberly


Haunted Bookshop 
Mysteries

Get a free title checklist, with 
mini plot summaries, by clicking here.


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

* * * * * *


Comments and
Questions!



To leave a comment or 
question for Cleo, click here
and visit the
Coffee Talk Message Board 
at her online coffeehouse.


* * *



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