Showing posts with label syrup. Show all posts
Showing posts with label syrup. Show all posts

Tuesday, June 25, 2013

2 Ingredient Strawberry Syrup for Ice Cream, Pound Cake, Pancakes from Cleo Coyle


Got over-ripe strawberries in your fridge? 
"Waste not!" I say. Turn that uber-ripe
fruit into a delectable fruit syrup.

Sweet, homemade strawberry syrup isn't only delicious drizzled over ice cream. It's also spectacular over fruit-topped French toast and waffles. You can enjoy it over a slice of pound cake, angel food cake, or warm short cakes topped with strawberry slices and whipped cream for a classic strawberry shortcake dessert.

Cleo Coyle, stretcher of
$$ dollars and pincher
of pennies, is author of The
Coffeehouse Mysteries




All things considered, this simple recipe is truly amazing: Two ingredients, a few easy steps, and you have liquid strawberry candy. 

And isn't this a much prettier end to spoiling fruit than the trash bin?


Eat (leftovers) with joy!
~ Cleo 


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





Strawberry 
Syrup 

Ingredients:
2 pints ripe strawberries (pictured above)
1 cup sugar

Yields: 1-1/2 cups syrup


Step 1 - Prep the strawberries: Hull, wash, and lightly drain the berries but do not dry. Slice the wet berries into a bowl and toss with ½ cup of the sugar. Cover bowl loosely with a paper towel and let stand for 30 minutes to an hour, allowing liquids to accumulate at the bottom of the bowl.


Step 2 - Cook the Strawberries: Pour the entire contents of the bowl (berries and all excess liquid) into a saucepan. Bring mixture to a full boil. Turn heat down a bit and simmer for about eight to ten minutes. You want the fruit to cook down, collapse, soften and give up its liquid.


I wish the Internet had a SMELL THIS hot button option 
so I could tell you to click here and enjoy! 
The aroma of the strawberries cooking is intoxicating. 
And that incredible scent is perfectly captured 
in the taste of the finished syrup.

Step 3 - Strain the Strawberries: Place a fine mesh sieve over a bowl. Pour contents of saucepan into the sieve and catch all the delicious liquid in the bowl. Use the back of a large spoon to press and squeeze the cooked fruit. Come on, tap into your inner serial killer! (Bwa-ha-haa!)

When you’ve squeezed as much blood-red liquid as you can out of the fruit, discard the pulpy remains that are left in the sieve.



Step 4 - Heat Once More: Return the gorgeous ruby liquid in the bowl back to the saucepan. Add the remaining 1/2 cup sugar. Bring to a boil over medium-high heat. Turn heat down a bit to simmer and stir for 5 to 10 minutes. You are looking for the sugar to dissolve and the sauce to darken and thicken. Remove from heat and cool. Strain once more if you like.

While still warm, the finished strawberry syrup
should be pourable but thick enough to coat a spoon.



After chilling overnight, the strawberry syrup will thicken even more.
If you prefer a thinner consistency for pouring over pancakes
or ice cream, simply place a portion in a bowl and whisk in a little water
until the syrup is as thin or thick as you want it for your purposes.
(Store your finished syrup in an airtight container in the fridge.)

Serve over ice cream. Or try it over pancakes, fruit-piled french toast, or waffles. Drizzle it over pound cake, angel food, or short cakes. Include fresh strawberries and whipped cream and you’ve got a beautiful, colorful summer treat. To store, allow syrup to come to room temperature and place in an airtight container in the refrigerator and...


Eat with (summer) 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.
 






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.


Wednesday, February 8, 2012

Clobbered by Camembert Pancakes with Gouda and Figs



Say cheese!


CLOBBERED BY CAMEMBERT came out yesterday and I had a terrific launch party at Mysterious Galaxy with my pal Kate Carlisle (Bibliophile Mysteries). We had cheese, wine, good chats, fun!














By the way, our own Ellery 
Adams (aka Lucy Arlington) has a new series out, as well. A Novel Idea Mystery.



Don't you love the title?  Go Lucy (Ellery)!!!








I'm in full-PR mode right now. I'm having a contest on my website (see below) and I'm heading to Houston this weekend to sign books at Murder by the Book.  




Then I'm off to the Bay Area to sign at Barnes and Noble in the San Mateo area. I'll get to see family, cuddle some kids, and did I mention breathe???  LOL


In addition, I'm doing a few guest blogs. If you need to eat gluten-free like I do, check out this post on the Gluten-free Guidebook.  And another on BLOGHER.


Of course, while traveling, I need a little sustenance. 


In CLOBBERED BY CAMEMBERT, I have a fun recipe that I intend to share with my family in the Bay Area for Sunday brunch. 


Pancakes with Melted Gouda and Dried Figs. 

Pancakes with Melted Gouda and Dried Figs
This is a breakfast that Charlotte serves to the twins. [For Clair, she makes gluten-free pancakes * recipe below] When I'm writing, I try to come up with new meals in every chapter or every other chapter. Sandwiches, dinners, breakfasts, snacks, desserts. I came up with this recipe because I was thinking about a favorite of my mother's: Monte Cristo Sandwich. That's French toast filled with ham and cheese, cooked up crispy and served with syrup.


I hope you enjoy. The pancake recipe is my grandmother's recipe, tweaked to be gluten-free.


PANCAKES WITH GOUDA AND FIGS
(Serves 2)

Pancake Mix  [For gluten-free, use recipe below]
Eggs
Milk
Oil
4 ounces Gouda cheese, cut into 12-16 very thin slices
4 ounces maple syrup
4-6 figs, stems removed, and then sliced

Make your favorite pancake mix according to directions.

Warm the maple syrup by heating a pot filled with water.  Set the syrup carafe into the boiling water.  Turn off the heat.

Heat griddle to 400 degrees.  Put 12-16 dollops of pancake mix on the griddle.  Cook to desired color of golden brown.  Flip.  Top each with a piece of Gouda cheese.  Cook until the underside of the pancake is desired color of golden brown.

Set the pancakes on two plates.  Surround with sliced figs.  Drizzle with warm maple syrup.

GLUTEN-FREE PANCAKES

Ingredients:

 1 1/2 c. milk (1%)

3 tbsp. canola oil
2 eggs, beaten
1/2 tsp. gluten-free vanilla
 2 tbsp. sugar
1/2 tsp. salt
  2 1/3 c. of gluten-free flours (mix)

  2 tsp. gluten-free baking powder

 


Directions:

Combine the milk, oil, eggs, and vanilla. Add the sugar and salt. Whisk.

Pour the dry ingredients on top, stir, and then mix with a blender to remove all the lumps.

Heat up the griddle.

Using a 1/4 c. measuring cup (or a soup ladle), dip the batter out of the bowl and pour onto your skillet. I can fit four to six pancakes on my square skillet. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake.

Flip the pancakes. Cook for a minute on the second side. Remove them from the griddle and slip them into a plate that is warming in a 200 degree oven.

Make another batch until you’re ready to serve.

Serve with real maple syrup.




* * *
CONTEST

You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.

And if you haven't done so, sign up for my mailing list
 because I'm having a LAUNCH contest
 for the month of February, ends March 1.
You can win an adorable Cheese Paddle from Sur la Table!



Say cheese!

* * * * * * * *
 





Friday, July 30, 2010

Got Ripe Strawberries? Make Cleo Coyle's Pourable Candy Strawberry Syrup!





And now it’s time to cook up
something more than crime…




Summer is the very best time for fresh produce--and that includes fresh berries. Fresh strawberries in particular are plentiful these days, which means they are also reasonably priced. But the embarrassment of riches in your fridge can turn into flat out embarrassment when you buy too much at one time and the fruit becomes overripe or begins to spoil before you can enjoy it.


“Waste not!” I say. Turn that uber-ripe fruit into a delicious, sweet fruit syrup. Of course, sweet, homemade strawberry syrup is delicious drizzled over ice cream. But it’s also wonderful over pancakes and French toast. You can enjoy it over a slice of pound cake with fresh strawberries or short cakes topped with strawberry slices and whipped cream for a classic strawberry shortcake.

All things considered, this recipe is truly amazing: Two simple ingredients, a few easy steps, and you have liquid strawberry candy. And isn't THIS a much prettier end to spoiling fruit than the trash bin?




Cleo Coyle is the
author of the bestselling
Coffeehouse Mysteries.
To learn more,
click here!

Cleo Coyle's
"Like Liquid Candy"
Strawberry
Syrup








To get this recipe in a free PDF document that you can print, save, or share, CLICK HERE.



Ingredients:
2 pints ripe strawberries
+ 1 cup sugar

Yields:
about
1-1/2 cups syrup


Method:
Step 1 - Prep the strawberries: Hull, wash, and lightly drain the berries but do not dry. Slice the wet berries into a bowl and toss with ½ cup of the sugar. Cover bowl loosely with a paper towel and let stand for 30 minutes to an hour, allowing liquids to accumulate at the bottom of the bowl.




Step 2 - Cook the Strawberries: Pour the entire contents of the bowl (berries and all excess liquid) into a saucepan. Bring mixture to a full boil. Turn heat down a bit and simmer for about eight to ten minutes. You want the fruit to cook down, collapse, soften and give up its liquid.
I wish the Internet had a SMELL THIS hot button option so I could tell you to click here and enjoy! The aroma of the strawberries cooking is intoxicating. And that incredible scent is perfectly captured in the taste of the finished syrup. 


Step 3 - Strain the Strawberries: Place a fine mesh sieve over a bowl. Pour contents of saucepan into the sieve and catch all the delicious liquid in the bowl. Use the back of a large spoon to press and squeeze the cooked fruit. Come on, tap into your inner serial killer! When you’ve gotten as much liquid as you can out of the fruit, discard the pulpy remains that are left in the sieve.



Step 4 - Heat Once More: Return the gorgeous ruby liquid in the bowl back to the saucepan. Add the remaining 1/2 cup sugar. Bring to a boil over medium-high heat. Turn heat down a bit to simmer and stir for five to ten minutes. You are looking for the sugar to dissolve and the sauce to darken and thicken. Remove from heat and cool. Strain once more if you like.

While still warm, the finished strawberry syrup
should be pourable but thick enough to coat a spoon.



After chilling overnight, the strawberry syrup will thicken even more.
If you prefer a thinner consistency for pouring over pancakes
or ice cream, simply place a portion in a bowl and whisk in a little water
until the syrup is as thin or thick as you want it for your purposes.
(Store your finished syrup in an airtight container in the fridge.)
Serve over ice cream. Or try it over pancakes, pound cake, angel food, or short cakes. Include fresh strawberries and whipped cream and you’ve got a beautiful, colorful summer treat. To store, allow syrup to come to room temperature and place in an airtight container in the refrigerator 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:





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.