Showing posts with label easy dessert. Show all posts
Showing posts with label easy dessert. Show all posts

Tuesday, September 13, 2016

Easy, Elegant Drunken Peaches with Ginger Whipped Cream by Cleo Coyle

Drunken Peaches with
Ginger-Infused Whipped Cream

As a little girl, growing up in a large Italian-American family, I remember some of the "old timers" (as my pop used to call them) making good use of the peaches that came in during the last days of summer. Whether perfectly sun-kissed or overripe and bruised, all were welcomed at their tables.

They would peel the skins and cut the flesh into bite-sized pieces, taking care to remove any darkened or rotted areas from the imperfect fruits. Then they would place the pieces in a bowl, cover them with red wine, and chill the bowl for a few hours or even overnight. 

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After dinner, they would serve the fruit with whipped cream, ice cream, or a dollop of sweetened mascarpone or ricotta cheese. And there you have it, an easy end-of-summer recipe—except for one thing...

Although I absolutely love this dessert, my husband, who is not a big wine drinker, does not. So while I’m getting my peaches good and drunk, I treat my honey’s peaches with...(yes) honey! 

Orange blossom honey to be exact. And that’s my alternate recipe suggestion for you today. Toss those bite-sized peach pieces with a bit of honey, spoon them into a wine goblet, chill and serve with ginger-infused whipped cream.

Both of these simple but delicious recipes are below if you’d like them while the sun is still warm and the peaches are still cheap. La dolce vita!

Cleo Coyle’s Easy
Drunken Peaches

Serves 4


4 ripe yellow peaches  
1 cup red wine * (see my note)

Directions: Peel the peaches and cut the flesh into bite-sized pieces. Place in a shallow bowl or plastic container and cover with wine. Toss to coat. Chill for several hours or overnight. Loosely strain the peaches of excess wine, and serve in glass goblets with dollops of whipped cream, or scoops of ice cream, or generous helpings of sweetened mascarpone or ricotta cheese. For my Ginger-Infused Whipped Cream recipe, scroll down.

*Note on the wine. My pop used to cover his peaches with a fairly dry, red table wine, one he made himself. I don’t make my own wine. For this recipe, I like a nice (cherry, oaky) Merlot. You should choose a red wine that you’d enjoy drinking.

Cleo's Honey-Kissed Peaches
with Ginger-Infused Whipped Cream

Serves 4


4 ripe yellow peaches
4 tablespoons honey (I use orange blossom)
1 cup very cold heavy cream
3-4 tablespoons granulated sugar (to your taste)
1/2 teaspoon ground ginger

Directions: Peel the peaches and cut the flesh into bite-sized pieces. Toss with honey to coat. Spoon into glass goblets and chill for 30 minutes to an hour (no more). Serve with a dollop of ginger-infused whipped cream. 

To make the whipped cream, simply place the very cold heavy cream, sugar, and ginger into a chilled bowl* and beat with an electric mixer. The cream will thicken as you beat it. When it forms stiff peaks, you're done. Do not over-beat or you will begin to break the whipped cream down and (eventually) make butter!

*Tips: Using very cold cream along with a chilled bowl and beaters will give you the best results. Use a metal or Pyrex glass bowl (never plastic) and place it, along with your mixer's beaters, into the refrigerator for 15 to 30 minutes before whipping the cream.

* * * *


If you'd like another easy yet elegant dessert idea, check out my past recipe for a simple Italian Honey-Glazed Peach Crostata. To see the above recipe with a free, downloadable PDF, click on the photo or here And may you...

Eat (and read) with joy!

Cub and...

~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries

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Thursday, June 16, 2016

Strawberry Rhubarb Crisp #recipe @LucyBurdette

Right out of our garden!
LUCY BURDETTE: It's not every year that we are lucky enough to have both ripe strawberries and rhubarb in our garden. But this was one of the years, so how could I resist trying a crisp? The recipe started from Taste of Home, and they apparently found the first version on a Quaker Oats package.

Ingredients for the fruit part: 
3 cups sliced fresh rhubarb (this was about seven-ish stalks for me)
2 cups sliced strawberries 
Slightly less than 3/4 cup sugar
3 tablespoons cornstarch

Mix the two kinds of fruit together in a large bowl and stir in the sugar and cornstarch until well combined. (I think you could also substitute blueberries for the rhubarb and end up with a delicious Fourth of July dessert.)

Ingredients for the crumble:

1/2 cup softened unsalted butter 
1/2 cup brown sugar 
1/3 cup flour 
1 teaspoon cinnamon
1 cup old-fashioned rolled oats

In a food processor or with a pastry cutter, combine these ingredients. Pulse until well mixed, and then sprinkle the crumble over top of the fruit in an 8 x 8" greased glass pan. 

Bake at 3:50 for 45 minutes until the filling is bubbling and the topping has browned. Serve warm or at room temperature with ice cream if you wish.

Oops, we did it again. We gobbled it down so quickly, I never remembered to take a photo until we were at this point... 


Lucy Burdette writes the Key West Food Critic mysteries.

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Thursday, April 7, 2016

Pink Grapefruit Sorbet #booklaunch #celebration for KILLER TAKEOUT #giveaway

LUCY BURDETTE: It's book launch week for KILLER TAKEOUT--haven't we all been waiting forever?? So who has time to cook when you want to be reading?

First, I'll tempt you with a little about the book:

KILLER TAKEOUT, the seventh installment in the Key West food critic mystery series, features Hayley Snow, an aspiring food critic and amateur sleuth living in America’s southernmost island paradise. The action kicks off during Fantasy Fest week, with a death during the zombie bike ride that is looking an awful lot like murder, and a major tropical storm gathering speed below Cuba. 

Key Zest magazine has assigned food critic Hayley Snow to write a piece on the fest’s grab-and-go food, so she’s planning on hitting up the mobile eateries while checking out the party preparations. Meanwhile, Hayley’s office mate, Danielle, recently elected Queen of Fantasy Fest, is also buzzing between festivities and fundraisers. But when Danielle’s former royal rival gets taken out, Hayley needs to put down her party hat and her pen and figure out who served up a side of murder—before her friend gets crowned a killer. 

Now, I'll give you a minute to order your book...or Tweet the news:

Tweet: KILLER TAKEOUT is out today! #KeyWest #mystery #grapefruitsorbet #giveaway @LucyBurdette

 And now, the recipe! (If you have a Cuisinart ice cream maker, you will need to have the inner section frozen for at least 24 hours for attempting the ice cream. Otherwise, follow the directions on your machine.)


4-6 pink grapefruits, squeezed and  strained, to make 4 cups juice
About 3/4 cup of sugar, depending on sweetness of your fruit

Juice the fruit, mix the sugar in, and chill for one to two hours in the fridge.

About 20 minutes before serving, add the mixture to the frozen container (first mixing the sugar in one more time) and flip the switch.

Isn't it gorgeous?

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To enter today's giveaway for a signed copy of KILLER TAKEOUT, simply share this post on Facebook, Twitter, Pinterest or Instagram and then leave a comment here on the blog. Hope you enjoy the book!

Wednesday, December 23, 2015

Easy Mock Tiramisu #recipe from author @DarylWoodGerber


From Daryl aka Avery:

I love tiramisu, but I can't have it out at restaurants because it has gluten in it. Those sweet little ladyfingers. Well, I found some ladyfingers that are gluten-free, and I thought, I must try to make tiramisu for the holidays. EXCEPT tiramisu has egg whites in them, uncooked, and I sort of panicked. I mean, I know all the stories about what can happen when eating raw eggs. I used to make a killer egg nog for the holidays but it was all raw eggs. Sure, I thought the brandy included in the recipe killed any harmful stuff, but after a year or two, I got leery and no longer made the egg nog.  Sigh.

But I found this "mock" recipe for tiramisu from Martha Stewart online. Her recipe uses real ladyfingers and she uses instant espresso. I have an espresso machine!!  Lucky me!  So could use the real thing, and I would imagine it makes a difference.

So for your holiday pleasure, whether for Christmas or New Year's or just whenever, here's a delicious EASY mock Tiramisu recipe to delight your palate.


Easy Mock -Tiramisu
Gluten-free tweaked from recipe by Martha Stewart online
“Mock” because there are no raw egg whites involved.


1 ¾ cup espresso coffee
1 bar (8 ounces) mascarpone cheese
3/4 cup heavy cream
1/3 cup sugar
15-18 ladyfingers (I used Schär brand, found online and in specialty stores)
Unsweetened cocoa powder, for dusting


In a medium bowl, using an electric mixer, beat the mascarpone cheese with heavy cream and sugar until light and fluffy, about 2-3 minutes. It should hold stiff peaks. Do not over-whip or you’ll make butter.

In a two-quart dish (I only had slightly larger bowl to use; my 2-quart baking dish hit the floor on Thanksgiving), spread a few tablespoons of cream-cheese mixture at the bottom.

Make the espresso coffee.  [Martha used instant espresso with hot water; I have an espresso machine.]

In a pie plate, set out one layer of ladyfingers (6-7). Drizzle espresso over them and flip so they get saturated. Some might break. That’s okay. You don’t even be able to tell. Set the ladyfingers on top of the cream-cheese mixture.

Now spread one-third of the cream-cheese mixture on top of the ladyfingers. You might need wet fingers to even it out.

Repeat two more times with the ladyfingers soaked in espresso, setting them on top of cream-cheese mixture, then topping with cream–cheese mixture.  

At the last, it might not look pretty until you spread the cream-cheese mixture to reach all the sides of the bowl.

Then using a sifter, dust the top of the dessert with cocoa. Cocoa makes everything pretty!  

May be served right away or can be refrigerated, covered, up to 1 day.

Savor the mystery and say cheese!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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