Showing posts with label peaches. Show all posts
Showing posts with label peaches. 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.
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Dead to the Last Drop 
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Thursday, September 17, 2015

Peach Pie #recipe for #BookClubWeek @LucyBurdette #giveaway

Aren't my friends good sports?


This is a pie for peach season--I think any book club would be happy to devour it while discussing a Key West mystery! More on the discussion in a bit, but first the recipe... 

I wait every year for the peaches in Connecticut. I buy mine at Bishops farm markets, a bushel at a time. You can also slice the peaches and add the sugar, and then freeze them in a 6 cup quantity. When you are ready to make the pie (when you're feeling sad that peach season is over,) warm the peach mixture over a low flame and then add the rest of the ingredients and proceed as written. 

This recipe is based on one I found in the King Arthur Flour Whole Grain Baking Cookbook. I always use my father's pie crust because it's so easy. And I adjusted some of the flavorings, deleting the nutmeg and increasing cinnamon. I also added a quarter cup slivered almonds to the topping.


Ingredients for the filling

Six cups ripe peaches, sliced
Three-quarter cup sugar +1 tablespoon
1/4 teaspoon salt
One half teaspoon ground cinnamon
1/8 teaspoon almond extract
1 tablespoon lemon juice
1 tablespoon melted, unsalted butter
1 tablespoon cold water
1/4 cup cornstarch

Peel and slice the peaches. Stir the sugar and salt into the bowl. Let this sit for 15 minutes. Meanwhile, mix cornstarch with the almond extract, lemon juice, melted butter, and cold water. Stir until smooth. Stir this mixture into the peaches.



While the peaches marinate, make your crust. 


I recommend this easy version of my father's crust.
 
 Then on to the topping!

 
Topping ingredients

2/3 cup old-fashioned rolled oats, ground in food processor
1/2 cup rolled oats, whole
1/2 cup dark brown sugar
One half stick unsalted butter
1 teaspoon vanilla
1/8 teaspoon salt
1/4 cup slivered almonds
 

 Pulse together all the topping ingredients in the food processor until crumbly.

Spread the topping over the pie. Place the pie on a baking sheet. Lay one sheet of aluminum foil loosely over the top. Bake at 375 for 50 to 60 minutes. Bake until the crust and topping are golden. I took the foil off for the last 10 minutes, going for that extra crunch

Let the pie sit for four hours at room temperature before serving. Serve with vanilla ice cream, if desired. (Everyone did, even the chocoholics.)


Now, hmmm, which book to choose for the discussion? My friends and I had a very interesting chat about tarot card reading over pieces of this pie. Did we believe in tarot or horoscopes? How far should a friend go to protect another friend's confidence? (You'll remember that Hayley Snow's dear friend Lorenzo is a tarot card reader. Only he seems to have lost the ability to see his own future in FATAL RESERVATIONS.) Here's more on that book, a blog about the evolution of Lorenzo, and some of the recent reviews.

But if your book club meets around the holidays, DEATH WITH ALL THE TRIMMINGS would be a perfect choice--Christmas in Key West!

Near Valentine's Day? Try MURDER WITH GANACHE.

And here are book discussion questions for TOPPED CHEF, DEATH IN FOUR COURSES, and AN APPETITE FOR MURDER, which would be good choices for any time of year!

Leave a comment about which book you'd choose--I'll be giving away a signed copy to one lucky commenter!

And you can follow Lucy on Facebook,

Twitter,

Pinterest,

and Instagram!


Tuesday, September 8, 2015

Low Fat Peach Muffins from Coffeehouse Mystery author Cleo Coyle




Summer is almost gone, but its sweet, juicy peaches are still here. At my local market, they're piled high and priced low. 

My low fat muffin recipe makes great use of these luscious orbs. I bake these up every year in early September when the peaches are ripe and plentiful...




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

Cleo Coyle's (low fat)
Peach Muffins


These tasty muffins are packed with fresh peach flavor. Marc and I often eat them drizzled with a little honey. They are truly amazing that way. 

If you prefer them low fat, use 1% or 2% milk. For a richer tasting muffin, go with whole milk, half-and-half, or cream. The higher the fat content of your milk, the richer your peach muffins will taste. Either way, bring out that local, raw honey (the best tasting and best for you), put on a pot of coffee or tea, slip a pan of these babies in the oven, and get ready to...

Eat with (end-of-summer) joy!

~ Cleo



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


Click here for the
free recipe PDF.


Cleo Coyle's (low fat)
Peach Muffins 


Makes 6 standard muffins

Ingredients:

1 cup diced ripe peaches (for yellow peaches that’s 2 medium or 1 large)

1 egg 
1/2 cup low fat milk (1% or 2% milk gives us good results;
      for richer muffins use whole milk, half-and-half, or cream)
2 tablespoons vegetable or canola oil
5 tablespoons white, granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)
(optional) ¼ teaspoon ground cinnamon
1 teaspoon baking powder
1 cup all-purpose flour

(optional) A little "Sugar in the Raw" (aka turbinado or demeraraor another coarse finishing sugar to sprinkle on before baking

Directions:

Step 1 - Prep oven, pan, and peaches: Preheat oven to 375º Fahrenheit. Line six muffin cups with paper holders and lightly coat them with non-stick spray. Choose ripe peaches. (The flesh should be soft in your mouth, not crunchy.) Peel the peaches and dice the flesh into small, uniform pieces (as shown below).


Step 2 - Create batter with one bowl mixing method: Crack egg into a mixing bowl and gently beat with a whisk. Add milk, oil, sugar, vanilla, and salt and whisk until well blended. If adding cinnamon, whisk in well. Now add baking powder and whisk very well, until dissolved. Switching to a spoon or spatula, mix in the flour until all the raw flour disappears into the batter and a lumpy batter forms. Do not over-mix at this stage or you will develop the gluten in the flour and your muffins will be tough instead of tender. Finally, fold in the diced peaches.






Step 3 - Bake: This batter will make 6 standard muffins. Divide it up evenly among your paper-lined (and lightly sprayed) muffin cups. If using a finishing sugar, sprinkle it on the unbaked muffin tops at this time. Bake in a well-preheated 375º F. oven for 25 to 30 minutes. 


Remove the muffins from hot pans as soon as they leave the oven. The muffins will be pale. If using a finishing sugar, the tops will be more golden brown. 


Toothpick method for de-panning hot muffins: If you leave fresh-baked muffins in their hot pans, the bottoms may steam and become tough. Here's an easy way to remove hot muffins fast. See my photos below...


Gently insert a toothpick on each side of the muffin. Take care not create visible holes. You're inserting them in the muffin sides, below the visible muffin tops. 

Use the toothpicks as handles and carefully lift the muffin from the pan. This is a fast, efficient way to get the muffins out of their hot pan without squishing or flattening them. Place on a rack to continue cooling.


Storing: Once the muffins are completely cool, wrap them in plastic and store them in the refrigerator. A little honey, a cuppa joe or tea, and you're set to eat with joy.







Click here to download
this recipe in PDF form, and...






Eat (and read) 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



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Once Upon a Grind: 
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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.

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Wonderful recipes are also featured
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* Dairy-Free "Cinderella" Pumpkin Cake
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* 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...



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See Billionaire Blend's
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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.




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