Showing posts with label honey. Show all posts
Showing posts with label honey. 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. 

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

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

Ingredients:

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

Ingredients:

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.

* * * *


CLICK HERE FOR RECIPE.

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


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


 


* * *




Our bestselling hardcover 

is now 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


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)


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Marc and I also write
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Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
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our PI ghost by clicking here.


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Friday, November 13, 2015

Irish Pork Chops

by Sheila Connolly 

Now that the New England Crime Bake is over for another year (sigh), I’ve shifted to planning mode for my imminent trip to Ireland (more research, of course!). So you may be seeing a lot of Irish recipes from me (depending on Internet accessibility), or maybe wannabe Irish recipes. I cannot say often enough how much Irish food has improved since I first visited! (But I’d go over there anyway.)


Thanksgiving is looming, and somehow that holiday always demands a lot of cooking, for a lot of people (did I mention I’m leaving the country rather than face that?). So having a few quick and simple recipes on hand, for before and after, is a good idea. This is one of those.

And I get to put in a plug for my favorite Irish distillery, West Cork Distillers, in Union Hall/Skibbereen (Union Hall is what is says on the label, but I’ve visited where they make it in Skibbereen, a few miles away). It’s one of the newest in the country, with some pretty stiff competition, but they’re making really good stuff—yes, I’ve tested it—and the guys who run the place are even going to be in my next County Cork book (and not for their whiskey!).

For those of you who don’t know it well, Irish whiskey tastes a bit sweeter than Scotch (which is why I like it). But it won’t overpower a savory dish. Think of this as Irish sweet-and-sour pork.


Pork Chops with Lemon-Honey-Irish Whiskey Sauce


This recipe was originally intended to serve six, but I cut it in half. I did give the full measurements for the sauce, in case you want to spoon it over your side dishes.




3 boneless pork cutlets or bone-in pork chops (I like the bone-in ones for flavor, but the boneless ones make this dish quick and easy to prepare).

Salt and pepper
1 tsp vegetable oil
1 Tblsp butter
1 Tblsp minced shallot
1 tsp flour



Sauce:

1-1/2 tsp finely grated lemon rind
1/2 cup Irish whiskey
1 cup chicken broth
1 Tblsp honey
1 Tblsp lemon juice

1 Tblsp butter

Dry the meat with paper towels and sprinkle with salt and pepper.





In a large skillet over medium-high heat, heat the oil until it shimmers. Add the pork and cook until they are browned on the bottom (timing will depend on whether you’re using boneless chops, which cook quickly, and how thick they are—they should be slightly springy when you touch them, not stiff). Turn and brown the second side. Transfer to a plate, cover and keep warm.

Swirl the butter in the skillet. Lower the heat to medium-low. Add the shallot and a bit more salt and cook until the shallot softens (about one minute). Add the flour and cook, stirring, for another minute (to cook the flour).

Remove the pan from the heat and stir in the whiskey. Return to the heat, raise it to medium and simmer, stirring to incorporate the tasty stuff in the pan. This is where you burn off the alcohol in the whiskey, in case you’re worried. After about a minute, add the chicken broth and whisk. Simmer, stirring occasionally, until the liquid is reduced to about 1/2 cup (it should thicken slightly). 





Add the honey and lemon juice and heat through over medium-low heat. Add one more tablespoon of butter, then taste for seasoning, and add salt and pepper if you think you need it.




When you serve your dish, spoon the sauce of the meat and serve immediately. (Noodles, rice or potatoes would pair nicely.)



A Turn for the Bad, the fourth book in the County Cork Mystery series, will be released in February 2016.

And there's whiskey! I visited the distillery last year and met the owners, and since then I've watched their bottles appearing on store shelves all over my area. Of course I had to put them in this book!

You can pre-order it at Amazon or Barnes and Noble.

www.sheilaconnolly.com











Tuesday, August 11, 2015

What Single Ingredient May Prolong Your Life? Cleo Coyle Shares it in this Recipe




A single ingredient may prolong your life?


Yes, I know. It sounds more like the hook for an infomercial than the summation of a respected medical study, but...

Last week, the BMJ (British Medical Journal) released the findings from a huge study suggesting the humble chili pepper and its many varieties may do more than spice up your life—it may actually prolong it. 




To watch a fun, little 2-minute CBC News
video on the findings, click the arrow in the window below....



********




If you do not see the video above, click here to view it.


************



According to the study, eating spicy foods once or twice a week appeared to lower the risk of mortality by 10%, when compared with those who ate spicy foods less often or not at all. Those who consumed spicy foods six or seven days a week appeared to fare even better, with a 14% lower risk of mortality.

The study has encouraged the medical community to do more research into these findings and into the benefits of hot peppers.



Why Heat May Help Your Health

One component in chili peppers, capsaicin, reduces inflammation in the body, which is believed to help prevent many diseases, including cancer. Spicy foods also raise the heart rate, which improves circulation and brain function. Other studies have shown that hot red chili peppers release endorphins in our bodies, which make us feel good.


Today I'm sharing a recipe that will make
your 
taste buds feel good, too...





Honey-Glazed Garlic Chicken with Jalapeños

Marc and I inhale this dish when we make it. It's fast, easy, full of very healthful ingredients, and delivers delectable flavor. It also uses the most common chili pepper in America, the humble jalapeno

Fresh chili peppers gave the best results in the cited longevity study, and we love slicing up fresh jalapenos for salsa, burgers, and sandwiches. 



The good news is the milder hot peppers deliver the health benefits mentioned above, so you don't have to eat anything as hot as, say... the Carolina Reaper (pictured below), which currently holds the world's hottest pepper title from the Guinness Book of World Records.


Behold the hottest pepper in the world: 
The Carolina Reaper, created in
South Carolina by cross-breeding
two very hot parents, and, no, today's 
recipe does not require that 
you use one!




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

Cleo Coyle's Honey-Glazed 
Garlic Chicken with Jalapeños

This is a one-skillet stovetop dinner with a quick marinating process and a fast final glaze that's fantastic. 

The heat of the jalapenos is nicely controlled by the honey, which brings the spice level to a very pleasant warmthas opposed to a call-the-fire-department barn burner. The cumin lends an earthy flavor, and the lemon juice brings a nice brightness to the balance. 

May you eat it with joy and in good health!

~ Cleo


Click here to download
the free PDF
To download this recipe in a free PDF document that you can print, save, or share, click here! 





Makes 6 chicken thighs 

Ingredients:

2 Jalapeno chili peppers, chopped and divided*
10 cloves garlic, minced and divided
1 teaspoon ground cumin
1 Tablespoon fresh-squeezed lemon juice
1/4 cup olive oil, plus 2 Tablespoons
6 chicken thighs, skin on
1 teaspoon coarsely ground sea salt (or kosher salt)
1 teaspoon freshly ground black pepper
1/3 cup honey (any kind will work, but we suggest a raw local honey)

*Note: When working with jalapenos or any hot pepper, take care not to touch your eyes or you’ll feel the burn. Wash hands after handling. 
Also, make sure you discard all of the seeds and the white pulp, which is where the less pleasant heat hides. 

Step 1 - Make the Fast Marinade: Cut 1 of your 2 jalapenos in half, remove the seeds and chop the flesh. Place the chopped jalapenos in a re-sealable plastic bag. Wash hands well. Mince 5 of your 10 garlic cloves. Place the minced garlic in the bag and measure in the cumin, 2 tablespoons of olive oil, and lemon juice. Shake the bag well to blend. 





Step 2 - Chicken in the Bag: Rinse the chicken and pat dry. Salt and pepper both sides and place the pieces in a plastic bag. Seal the bag and gently shake it, upside down and back and forth, manipulating the chicken inside to make sure the pieces are well coated. Marinate in refrigerator for 2 to 3 hours.

Step 3 - Brown the Chicken: Place your ¼ cup of olive oil in a large nonstick skillet, heat on stovetop at medium-high. When the oil is very hot, place the thighs skin side down and cook for 8 minutes, or until the skin is browned. Flip the thighs over and reduce the heat to medium until the thighs are cooked through, this will take about 20-25 minutes. (Do not cover the pan at any time.) 





Step 4 - Glaze and finish: While the chicken cooks, mince the remaining 5 cloves of your garlic, and chop the final jalapeno (after removing the seeds). Mix these in a small bowl with your 1/3 cup of honey and thin this glazing mixture slightly with 1 or 2 tablespoons of chicken pan drippings. When the thighs are ready, turn the heat back up to medium-high and pour the honey-garlic-jalapeno glazing mixture over the chicken. Cook 5-7 minutes more, uncovered, until the mixture reduces to a savory sauce, and...






Click here to download
the free PDF, and...


May you eat with joy 

and in good health!



Fun Foodie Note

KEEPING YOUR CULINARY COOL

Did you know dairy is the only substance that neutralizes a chili burn?
If your mouth is on fire, don't reach for water, reach for milk or yogurt or ice cream. And, of course, a sour cream dollop is a delightful addition to 
many highly spicy meals.

Q. Why does dairy soothe a pepper burn? Will coconut milk, nut milks, or soy milk work?

A. Chemically speaking, capsaicin in peppers binds with lipoprotein receptors on the tongue, which causes the pepper burn. Drinking water does not help because capsaicin doesn’t dissolve in water. The most effective cure is mammal's milk because it contains casein, a substance which acts on capsaicin the same way soap cuts grease. But it must be mammal’s milk because coconut milk, other nut milks, and soy milk do not contain casein.


~ 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

* * *

Once Upon a Grind:
A Coffeehouse Mystery

New paperback edition
releasing September 1, 2015...

To learn more, click here
or on the cover below...


* A Best Book of the Year
Reviewer's Pick - Kings River Life

* Top Pick! ~ RT Book Reviews 
* Fresh Pick ~ Fresh Fiction 
* 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
* Snow White Chocolate Mocha 
* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* Caramel-Dipped Meltaways
* Poor Man's Caviar

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



See the book's
Recipe Guide


* * * 

*Starred Review 
~ Kirkus

A Coffeehouse Mystery 

"Top Pick"  -RT Book Reviews
"...a highly satisfying mystery."
-Publishers Weekly



See Billionaire Blend's
Recipe Guide


* * * * * * 



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



GET A FREE
TITLE CHECKLIST
(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 our Coffeehouse Newsletter here.
(Recipes, contests, videos, fun info)

After you subscribe, an auto-reply will send 
you a link to several past newsletters.

Thanks for stopping by the Kitchen! 

Cleo