Showing posts with label Mocha-Dipped Rum Macaroon. Show all posts
Showing posts with label Mocha-Dipped Rum Macaroon. Show all posts

Tuesday, April 10, 2012

Passover Chocolate Matzo Buttercrunch and Mocha-Dipped Macaroons from Cleo Coyle




Last Friday evening marked the first night of Passover, one of the most widely observed Jewish holidays of the year. An important food custom that’s followed during this week is to eat no yeasted bread, only unleavened bread (aka Maztos!).

MATZOS + CHOCOLATE 
AN AMAZING TREAT 


Over the last few years, the basic recipe for Matzo Caramel Buttercrunch has been posted all over the Internet, but it was originally created by Marcy Goldman, author of A Treasury of Jewish Holiday Baking. You can see Marcy's famous, original version at her website here. David Lebovitz also adapted her recipe hereToday it’s my turn! I hope you enjoy my version, posted below.

Love and peace to you. Happy Passover, Happy Easter, Happy Spring! And may God bless us, every one.

~ Cleo Coyle, author of The Coffeehouse Mysteries,
a culinary mystery series set in New York City



P.S. If you missed my Spring Newsletter
last week, click here to read it in your browser!

Cleo Coyle and her partner in crime writing
(husband Marc). Authors of the national
bestselling
Coffeehouse Mysteries.

"MURDER 203"
Q&A with Cleo



"What do you consider to be literary caffeine – the ingredients that give your readers that extra jolt of adrenaline?"


For Cleo's Answer: Click Here

Quick reminder: This Saturday, April 14, Marc and I will be appearing at Murder 203, a mystery conference for writers and readers in Connecticut. Lucy Burdette (Roberta Isleib) will be there, too!




No need to register ahead.
Walk-ins are welcome.

To learn more click here.

To see the events and
panels scheduled, click here.


If you stop by, say hi! We're very much looking forward to meeting our readers and Mystery Lovers' Kitchen audience. 



Cleo's Black-and-White
Chocolate-Covered
Matzo Buttercrunch


Adapted from Marcy Goldman's
Matzo Caramel Buttercrunch


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



YOU WILL NEED:

1 half-sheet pan, jelly roll pan, or large cookie sheet
   + Aluminum foil
   + Parchment paper
1 saucepan (nonstick if possible, and a silicone spatula is helpful, too)
2 tablespoons (for spreading the melted chocolate chips)

INGREDIENTS:

5 boards of unsalted matzos (see my matzo note below)
1 cup (2 sticks) butter or margarine (see my butter note below)
1 cup dark brown sugar
1 cup mini semi-sweet chocolate chips
1 cup white chocolate chips
1/2 cup sliced almonds, toasted (nuts are optional)
1/2 cup dry roasted, unsalted pistachios (measure after removing shells)

(a) Matzo note: If you're not observing Passover and you can't find matzos, try Saltines or another cracker.

(b) Butter note: I've done this recipe with butter and margarine. Both work just fine as long as you boil the mixture for the length of time noted in the recipe. I've also used salted and unsalted butter, both taste great.

(c) Sugar note: I prefer the dark brown sugar, but if all you have on hand is light brown, that's fine, too.

(d) Chocolate note: If you don't like white chocolate, simply double the amount of mini chocolate chips. I find the mini chips melt much faster and easier than regular chips. If you prefer chopped block chocolate, that's certainly an option, too.

 
DIRECTIONS:

Step 1 - Prepare pan: This recipe is easy but can be messy so cover your baking pan with aluminum foil first and then a sheet of parchment paper; otherwise, the caramel will stick to the foil.  
 




Step 2 - Prep oven and nuts: Preheat your oven to 350 degrees F. If you're topping your chocolate buttercrunch with sliced almonds (or walnuts, pecans, or hazelnuts), then toast the nuts for better flavor. To save time, I'll throw my sliced almonds onto a cookie sheet and toast them in the already preheating oven. Nuts generally toast up in 8 to 10 minutes. Stir them once to prevent scorching. When you can smell the scent of toasting nuts, you know they're done or very close to done.

You'll also want to finely chop the shelled pistachios. To finely chop any nut, simply place it in a resealable plastic bag and bang it with a hammer, rolling pin, or back of a heavy spoon.

Step 3 - Lay out matzo boards:  In the half-sheet pan you see in my photos (13 x 18 inches), I fit 5, full matzo boards. You can break the boards into pieces to fit them into the pan.




Step 4 - Make a quick caramel: In a medium saucepan (nonstick is best), melt the butter or margarine and add your brown sugar (dark or light), stirring to combine ingredients. Because the mixture is sticky, I use a nonstick (silicone) spatula. When the mixture begins to boil, start your timer for three (3) full minutes. Keep stirring to prevent scorching and continue boiling. The mixture will foam up as it boils, just keep stirring.


Step 5 - Cover: Pour the caramel mixture over the matzo boards. Work quickly with your nonstick spatula or the back of a spoon to spread the caramel as evenly as you can. As the mixture cools, it will be difficult to work with so spread fast!


Step 6 - Bake: Place the pan in the oven for 12 to 13 minutes. Rotate the pan once in the middle of this baking process to prevent hot spots from burning your candy. The cooking is done when you see bubbles have formed over the entire pan.




TIP: For a delicious buttercrunch (without chocolate)
you can simply stop at this stage and slide the pan into
the refrigerator for thirty minutes. Break the matzos
into pieces and you have Caramel Matzo Buttercrunch.
(See photo below . . . )





Step 7 - Sprinkle chocolate chips and melt: As you can see below, my black-and-white version of this buttercrunch covers half the caramel-topped matzos with semi-sweet chocolate and half with white chocolate. Sprinkle the chips as you see in the photos then place the pan back in the oven for another minute or two. Take care not to allow the chocolate to burn but make sure it's melted enough to easily spread . . .





TIP: Larger chocolate chips may appear
to keep their shape, but if you gently press
down with the back of your tablespoon, you will likely
see they've melted. Once you press them flat, begin to
work them with your spoon, spreading the chocolate as
you would cake frosting. Keep extra chips on hand, ready to
cover any bald spots or you may have trouble getting
an even layer of chocolate.



Step 8 - Finish and chill: Toss your nuts onto the melted chocolate.





Now slide the pan into the refrigerator for thirty minutes. That should harden up the chocolate nicely. When the candy is firm, use your hands to gently break up the big pieces into smaller shapes, and . . . 

Eat with joy!


White Chocolate-Pistachio Buttercrunch




Chocolate-Almond 
Buttercrunch



Another quickie
Passover recipe....


To get this recipe in an
illustrated PDF that you can
print save or share, 

NOTE: If you're observing Passover, replace the flour in this recipe with Matzah Cake Meal, use pareve ingredients, of course, and...


Eat with joy!

~ Cleo Coyle, author of






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.


Friday, April 23, 2010

Is Your Oven Lying to You? by Cleo Coyle

So I'm packing for a trip to Colorado, where I'll be visiting (and cooking) for family members and guess what I'm putting in my luggage? The photo to the right should help you with this head scratcher...


Yes, that's right.
I'm packing an oven thermometer!


More on this below...

But first I want to raise a virtual champagne glass to my fellow mystery writing cook Elizabeth S. Craig. Writer's Digest has just named Elizabeth's Mystery Writing is Murder blog as one of the Top 101 Websites for Writers in 2010! Congratulations, Elizabeth! And now...

OVENLY TRUST


My Colorado realtives are wonderful people. The mom of the family has a demanding full-time job and the dad runs his own business. Without a lot of time to cook, they rely heavily on their gas grill, stovetop, and microwave.

For some time now, their oven has been less than reliable. My dinner menu for them takes this into account. I'm cooking up Italian-fried shrimp as the main dish with two dipping sauces on the side and a mixed green salad with gorgonzola dressing. The problem? I have to bake a birthday cake, too, and as much as I love Colorado cowboys, there is no way I'm attempting to bake a double-chocolate layer cake over an open fire.

Frankly, their oven shares the same problem as many older ovens out there. The heating element works just fine, but the temperature gauge has gone haywire. Consequently, the digital read-out on their stovetop may *claim* the oven is 350 degrees F, but when I put an independent thermometer inside, it reads 280.

This crazy variance in temperature will wreack havoc with cooking times on everything from my spicy, succulent Puerto Rican-style roasted pork shoulder (aka Pernil) to my Mocha-Dipped Rum Macaroons. BTW - if you missed those previous recipe posts, just click on the photos below and a PDF recipe will appear for you to print out, save, or share...

Click the photo to get a printable version of Cleo Coyle's recipe for Puerto Rican-style Roasted Pork Shoulder (aka "Pernil")

Click the photo to get a printable version of Cleo Coyle's recipe for Mocha-Dipped Rum Macaroons

To be totally honest, my own ten-year-old oven is not as accurate as I'd like. The main problem I have (and your oven may have it, too) is pre-heating times. They take quite a bit longer than what my trickster oven claims. For higher temperatures especially, I must pre-heat my oven up to 30 extra minutes to get the *real* oven temperature to match the temperature on the stovetop display.

A sad but true fact of life, folks. (Or maybe it's just the mystery writer in me.) Even your oven needs a background check! So the next time you're out shopping, pick up an oven thermometer. You don't need anything fancy or costly. I bought mine for a mere 5 dollars.

C'mon. Be brave. Don't you think it's time you found out whether your oven is a trustworthy appliance--or has been lying to you for years? 


Eat 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



Friday, October 23, 2009

Cleo Coyle's Mocha-Dipped Rum Macaroons (with video!)




My recipe today was inspired by one of my favorite Halloween candies.
But first I have a quick, happy announcement...


Espresso Shot is
#3 in Mystery Nationwide!
My editor just informed me that Espresso Shot hit the #3 position on Barnes and Noble's paperback mystery bestseller list. As we sophisticated mystery writers like to say on such occasions: "Wee-haa!!!" The book is also ranked #31 on B&N's overall fiction list (Wee-haa! x2).


For anyone new to this blog,
Espresso Shot is my
7th Coffeehouse Mystery.
You can read
more about

Espresso Shot,
including a
free excerpt by
clicking here.

Needless to say, there will be much rejoicing and dinking of coffee in the Coyle household this weekend. This weekend also marks the one week countdown to one of my favorite holidays: Halloween! And thoughts of that holiday actually inspired this recipe...


Cleo's Mocha-Dipped Rum Macaroons

(with video!)



Do you have a favorite trick or treat candy? After hours trekking our chilly, dark, “haunted” neighborhood in Southwestern Pennsylvania, my sister and I loved upending our pillow cases and dumping our sweet loot out on the living room floor. Sorting and ranking would follow.

Clark Bars were popular when I was growing up (no surprise since they were made in nearby Pittsburgh), but I didn’t really like them much (so I ranked them as a "dud" candy). Baby Ruths, Peanut M&Ms, and Mallow Cups (remember those?!) were big winners, and I especially loved Almond Joys and Mounds bars.

Did you rank your candy, too?! My husband said Clark bars were not a dud for him. He loved them! His dud candy was Good & Penty. (Woops, dating ourselves!)

Given my Almond Joy and Mounds addictions, I still think coconut and chocolate are a superior combo. My little macaroon recipe for you today includes both of those flavors along with the more mature flavor notes of rum and coffee. I especially like drenching those little coconut haystacks in mocha glaze, which really dresses them up for the dessert plate of anything from an elegant dinner party to a simple family supper (at least it does at chez Coyle, lol).



These cookies also pair extremely well with a hot, fresh pot of French roast or a demitasse of espresso.

In fact, "espresso with rum" is such a classic combo I included it in the Recipes and Tips section of my upcoming release, Holiday Grind, along with "espresso coconut-rum" and 80 pages of other coffee and non-coffee holiday recipes.



(You can read more about my 8th Coffeehouse Mystery, Holiday Grind, and read brief summaries of the rest of the books in my series by clicking here.)

Back to the cookies! Today's recipe gives you two ways to make my Mocha-Dipped Rum Macaroons. The first is with rum extract and the second is with real rum (dark not light).

While the rum extract is quicker and easier and does give you a nice flavor, I do think the real rum version is well worth making. The flavor is truly amazing, especially when paired with coffee.


The real rum version also gives your cookie a moister inside--another bonus because the trademark of a truly great coconut macaroon is a crispy exterior and a soft, chewy, moist center.

So here without further ado is my recipe of the week. (Just click the link below and the recipe will appear in PDF format)…



To get Cleo Coyle's recipe for...
Mocha-Dipped Rum Macaroons

Click here


The recipe will appear in PDF format.
You can print it out or save it to your computer.


For more of my recipes or to find out more
about the books in my culinary mystery series,
click this link to my virtual home at
http://www.coffeehousemystery.com/



CLEO'S HOW-TO VIDEO

Once again, in my ongoing bid for
this year's Academy Award, I give you (below) the
happy 50's homemaker version of a helpful how-to
foodie video
or HOW TO DIP CLEO'S MACAROONS!

(And, kids, if you try this at home,
don't foget the retro music!)


video

To see video,
click the play arrow in the lower left
of the frame above...



Until next time
~Cleo Coyle
"Where coffee and crime are always brewing..."