RECIPES

The Village Blend’s Blueberry Shortbread

This amazing shortbread, layered with blueberries, makes an impressive addition to dessert plates and cookie trays. These tender, delightful bars sell out quickly at the Village Blend, but you can make them at home with this small-batch recipe. To see a photo of these wonderful blueberry shortbread treats, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

Makes one 8x8 square pan of shortbread, 16 pieces

½ stick (¼ cup) unsalted butter, slightly softened

4 tablespoons (2 ounces) cream cheese, slightly softened

½ cup granulated white sugar

1 large egg yolk

½ teaspoon baking powder

⅛ teaspoon salt

1½ teaspoons pure vanilla extract

½ teaspoon lemon zest (grated peel with no white pith)

1½ cups all-purpose flour (spoon into cup and level off)

1½ cups fresh or frozen blueberries (see note*)

1 tablespoon granulated white sugar

*Note on blueberries: If using fresh blueberries, rinse and dry. If using frozen, do not thaw.

Step 1—Prep pan: Lightly grease an 8-inch square pan with butter. Create a sling with parchment paper by lining the bottom of the pan and allowing excess paper to drape over two of the sides. This sling will allow you to lift the pastry out of the pan to cut into bars. (Buttering the pan helps the paper to stay in place.)

Step 2—Mix the dough: Using an electric mixer, beat butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk, baking powder, salt, vanilla, and lemon zest. Stop the mixer. Add flour. Blend on low speed just until dough makes coarse crumbs.

Step 3—Layer in the pan: Pour about ¾ of the crumbly dough into prepared pan. Using the bottom of a measuring cup, press the dough into an even base layer. Toss blueberries in 1 tablespoon of sugar and spread evenly over the dough. Finally, crumble remaining dough over the blueberries, distributing evenly. Place plastic wrap over the pan and chill in the refrigerator for 30 minutes. (Cold dough in a hot oven will give you a flakier crust.)

Step 4—Bake, cool, and cut: While pastry is chilling, preheat oven to 350°F. Remove pan from fridge, remove plastic from top of pan, and bake for about 30 minutes. Shortbread is done when crumbly top and edges have turned lightly brown. Remove from oven and allow pastry to cool in the pan for about 20 minutes (this time is needed for pastry to set properly and to avoid breaking or crumbling). Use handles of your parchment paper sling to lift pastry slab onto a flat surface and carefully cut into 16 squares. Store completely cooled bars in an airtight container in refrigerator. If stacking in the container, be sure to use wax paper between the bars.

The Village Blend’s Strawberry Cream Cheese Scones with Strawberry Glaze

A romantic breakfast or afternoon treat, these gorgeous scones are not to be missed. No wonder they practically seduced Clare from the mere description in Mike’s memory. The cream cheese in the dough is the secret to making the pastry melt-in-your-mouth tasty. And the reserved strawberry juice (from the first step) not only flavors the glaze, but also blushes it a lovely light pink color. To see a photo of these wonderful scones, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

Makes 8 scones

For the strawberries

2 cups chopped strawberries

1 tablespoon granulated white sugar

For the scones

3 tablespoons cold heavy cream, plus a little more for baking

1 large egg, lightly beaten with fork

1 teaspoon pure vanilla extract

2¼ cups all-purpose flour (spoon into cup and level off)

1 tablespoon baking powder

½ teaspoon salt

½ cup very cold unsalted butter, cut into cubes

4 ounces very cold cream cheese (block not whipped), cut into cubes

⅓ cup granulated white sugar

Strawberry Glaze (recipe follows)

Step 1—Prep the strawberries: Hull strawberries, wash well, and loosely drain (they should remain very damp). If using frozen, do not thaw. Roughly slice the berries over a bowl, into small pieces. You want about 2 cups of these pieces. Toss them well with 1 tablespoon sugar. Cover the bowl with plastic wrap and set aside on the counter for 60 minutes. As the berries macerate, the sugar will draw out some of the strawberry juice, which you should drain off and set aside for use in the scone glaze (recipe follows). After the chopped berries are well drained, measure out exactly 1½ cups of the strawberry pieces, set them aside in the refrigerator to chill, and begin to make your scones.

Step 2—Make the dough: In a small bowl, whisk together these three wet ingredients: 3 tablespoons cold heavy cream, egg, and vanilla extract. Set aside in refrigerator. (Keeping things cold is key in this process.) In a large bowl, whisk together your 2¼ cups flour, baking powder, and salt. Using clean hands, work the very cold cubes of butter and cream cheese into the flour mixture. Rub and squeeze until all the mixture resembles coarse crumbs—there should be no large “lumps” of butter or cream cheese left. All crumbs should be no larger than a pea. Now stir in the sugar with hands, combining well, and gently fold in the 1½ cups of strawberry pieces from Step 1. Finally, pour in the chilled wet ingredients. Gently mix with hands until dough forms.

Step 3—Form and chill: Generously flour a flat surface and turn the dough out onto it. Flour your hands well. Gently work with the dough, forming it into a ball. Pat the ball into an even circle of about 7 or 8 inches in diameter and ¾ inch in thickness. Use a sharp knife to slice the circle into eight wedges—do not fuss with the wedges or try to perfect the edges, handle very little. Chill the wedges in the refrigerator for a full 30 minutes while preheating your oven to 425°F. (The cold dough going into the hot oven will help give you nice, flaky scones.)

Step 4—Brush and bake: Line a baking sheet with parchment paper and place it into the oven to heat it. After the dough has chilled, brush the tops lightly with cold heavy cream and place the wedges on the hot pan, allowing space between the wedges for rising. Bake for 20 minutes at 425°F, rotate the pan, reduce the temperature to 375°F, and continue baking for a final 5 minutes. Cool and ice with Strawberry Glaze (recipe follows).

Strawberry Glaze

1½ cups (or so) confectioners’ sugar

3 tablespoons heavy cream (do not substitute)

1 tablespoon strawberry juice (reserved from scone recipe; or see note*)

1 to 3 teaspoons water (for thinning the glaze)

*Note: If you need a substitution for the 1 tablespoon of strawberry juice, try this. Stir 2 teaspoons of strawberry jelly or jam into 1 tablespoon of water. Like the strawberry juice, this will blush the glaze a pretty pink color while also adding a hint of strawberry flavor.

Sift 1½ cups of powdered sugar into a mixing bowl. Add 3 tablespoons of heavy cream and 1 tablespoon of strawberry juice (or use the substitution described in the note above). Whisk well to create a glaze. If the glaze is too thick, whisk in water, 1 teaspoon at a time, until you have your desired consistency. Test the glaze by drizzling on a plate. If the glaze is still too thick, add more water. If it becomes too thin, whisk in more confectioners’ sugar. Finally, finish the scones by drizzling the glaze on with a fork. Or, if you create a glaze with a thinner consistency, you can simply dip the top edges of your scones into the glaze. Be sure to quickly set the scones upright on wax or parchment paper, allowing any excess glaze to drip decadently over the sides before setting.

The Village Blend’s Pistachio Muffins

These pistachio muffins are outstanding. The batter tastes like pistachio ice cream, but they’re more nutritious because of a secret ingredient in the muffin recipe: ricotta cheese. Ricotta adds protein and substance without heaviness and it provides moistness without the high calories of extra butter or oil. Try these babies warm, right out of the oven, split open and slathered with butter or cream cheese. Just like the hospital staff, lured away for a break by the Pied Piper of Village Blend pastry, you will absolutely eat with joy! To get the recipe for these muffins with photos illustrating each step, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

Cacio e Matteo

(A QUICK & EASY PASTA DISH)

Behold Matteo Allegro’s very loose interpretation of the classic Italian dish Cacio e Pepe. When made the traditional way, this Roman pasta dish would not include oil or herbs, simply a toss of the pasta with cheese and plenty of black pepper, using a bit of the pasta cooking water for velvety smooth results. During their marriage, Clare was the one who made the Cacio e Pepe and her technique was flawless. After their divorce, Matt’s attempts to re-create her meal always resulted in a gloppy mess. But if there was one thing Matt had mastered, after years of sourcing coffee in developing countries, it was the art of adaptation. Adding garlic-infused olive oil to the mix, along with some classic Italian herbs, gave Matt a quick, easy, and foolproof bachelor dinner with no glop in sight, and no need for sauce. So here it is: Cacio e Pepe made Matteo’s way.

Makes 4 generous servings

6 cloves of garlic, peeled and smashed

½ cup extra-virgin olive oil

1 tablespoon coarse sea salt (or 1½ teaspoons fine salt)

16-ounce package of spaghetti

1 cup grated Pecorino Romano cheese

1 teaspoon coarsely ground black pepper

1 tablespoon Italian herb seasoning mix (see note*)

*Note: Using a premade Italian seasoning mix is the fastest way to create this dish, but feel free to mix your own using equal parts dried oregano, basil, marjoram, thyme, and rosemary.

Step 1—Infuse the oil with garlic: Peel garlic cloves and smash the cloves a little to release the flavor. Place the crushed cloves in a small pot with olive oil and heat to a simmer (do not boil). As soon as the oil begins to simmer, remove it from the heat, cover with a tight-fitting lid, and keep warm until the pasta is cooked.

Step 2—Make the pasta: Add salt to about 4 quarts of water. When a rolling boil is reached, add pasta and cook according to package instructions, to desired tenderness. Drain pasta well and return it to the original cooking pot (which now should be completely drained of water).

Step 3—Garnish: Quickly pour the warm garlic-infused olive oil over the pasta (you can strain out the chunks of garlic, if you wish, but Matt doesn’t bother). Toss to coat. Evenly sprinkle on the cheese, pepper, and herbs and mix well to distribute the flavors through the pasta. Serve warm with an extra bowl of grated cheese on the side (for garnishing). Red pepper flakes also make a nice optional topping, for those (like Matt) who always fancy a little heat.

Matt’s Coffee Beef Stew

The day coffee hunter Matt whipped up this amazing beef stew for his ex-wife Clare, he was stewing over Detective Quinn’s visit to the Hamptons, but his foul mood did nothing to temper the satisfying flavor of this hearty dish. Many chefs will tell you that coffee works wonderfully as a meat tenderizer and flavor booster, which is exactly how Matt uses it in this recipe. The brewed coffee not only helps to tenderize the tough stewing meat before cooking, but also deepens the umami flavor of the beef. As Clare deduced upon her first spoonful, this stew was inspired by another meal, one Matt often made during their marriage—a more elaborate dish with Mayan roots, which Matt discovered while sourcing beans in El Salvador. You can find that recipe (Carne con Coffee) in the appendix of Cleo Coyle’s fifth Coffeehouse Mystery: Decaffeinated Corpse.

Makes 4 large servings

2 cups black coffee, divided

2 teaspoons kosher or coarse salt, divided

1½ to 2 pounds beef stewing meat, cut into 2-inch cubes

½ cup all-purpose flour

1 teaspoon freshly ground black pepper

2 to 4 tablespoons vegetable oil

2 teaspoons cider vinegar

4 cups beef broth (or mix 2 cups broth with 2 cups water)

3 bay leaves, whole

2 medium onions, chopped

6 carrots, cut into ¼-inch rounds

10 to 12 small new potatoes, cut in half

½ cup frozen corn kernels (optional)

1 tablespoon butter

Step 1—Prep meat: In a shallow container, whisk together 1½ cups of the coffee with 1 teaspoon of the coarse salt. Add the cubed beef. Toss to coat. Marinate at room temperature for 1 hour. When the beef is ready, remove the cubes from the marinade and discard the liquid.

Step 2—Brown the meat: First season the flour with the ground black pepper, and remaining 1 teaspoon salt. Toss beef cubes in the seasoned flour to coat. Heat 2 tablespoons of the oil in a deep pot or Dutch oven. Sauté the beef in batches, 5 minutes per batch, turning the beef cubes until they are browned on all sides. Add more oil between batches as needed.

Step 3—Start the stew: Remove beef cubes from the pot but leave the juices. Add the vinegar and the remaining ½ cup of coffee to the pot. Cook over medium-high heat for 3 minutes. Return the beef cubes to the pot. Add the broth and the bay leaves. Bring to a boil, and then reduce immediately to a simmer.

Step 4—Simmer and serve: Cover and cook until the beef is tender, about 90 minutes. Add the onions and carrots and simmer, covered, for another 15 minutes. If liquid seems too low, add a little more broth. At this point add your potatoes and simmer, covered, until vegetables are tender, about 20 more minutes. Finally add corn (optional) and butter and simmer for 10 more minutes. Serve stew hot with crusty bread or rolls (see next recipe) or with flour or corn tortillas. As with many stews, this one tastes even better reheated the second and even the third day, with the flavors deepening and developing.

To store: Wait for the stew to cool completely, then pour into an airtight container and keep in the refrigerator for up to 3 days.

Clare Cosi’s Crusty Italian-Style Rolls

Some of Clare’s fondest childhood memories took place in the kitchen with her grandmother, where she helped bake rolls like these, pans and pans of them, to sell in her Nonna’s little Italian grocery store. These golden crusty rolls are amazing right out of the oven, smeared with plenty of butter. Heap them into a basket for service with dinner. Or slice them in half and layer on salami and provolone (or your favorite cold cuts). This is an easy recipe to follow. No bread or pizza stone needed. You’ll bake the rolls on a simple sheet pan. To get the recipe for these rolls with photos illustrating each step, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

Parkview Palace Salad

This festive, elegant salad was based on the famous Waldorf salad, but with its own delicious twists. Serve it for a spectacular start to a holiday dinner or make it a stand-alone lunch salad by adding chopped chicken or turkey. To see a photo of this salad, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

Makes 2 servings

1 pear (or apple), diced

1 stalk celery, chopped

1 tablespoon mayonnaise

2 tablespoons crumbled Stilton (or blue cheese)

2 tablespoons dried cranberries (e.g., Craisins)

2 tablespoons candied chopped pecans (recipe follows)

Optional: ½ cup chopped chicken or turkey

Combine diced pear (or apple) and chopped celery in a bowl and toss with mayonnaise until coated. (If adding chopped chicken or turkey, do so now, adding a bit more mayonnaise to coat.) Divide into the serving bowls or plates and top with crumbled Stilton (or blue cheese), dried cranberries, and candied pecans. (The recipe for candied pecans follows this one.)

Candied Pecans

Wonderfully crunchy with a baked-on sweet-and-salty crust, these candied pecans make an excellent snack for parties as well as a fabulous topping for ice cream, yogurt, and salads, including the Parkview’s famous signature salad (see the recipe before this one).

Makes 2 cups

1 egg white

1 teaspoon maple syrup

2 cups roughly chopped pecans

¾ cup Sugar in the Raw (aka turbinado sugar)

½ teaspoon coarse sea salt

In a large mixing bowl, combine egg white and maple syrup and whisk well. Pour in the nuts and stir them gently until well coated with the egg white mixture. Set aside. In a separate bowl, whisk together Sugar in the Raw (turbinado sugar) and coarse sea salt. Pour the sugar-salt mixture over the wet nuts and gently fold until well coated. Dump the bowl’s contents onto a baking sheet that’s been lined with parchment paper. Spread the nuts out in a single layer. Bake at 300°F for about 30 minutes. Using a spatula, gently flip the nuts and cook for another 10 minutes. This flipping ensures that any dampness on the underside of the nuts will be cooked. Nuts are done when the outside coating becomes crisp. Cool completely before storing in a plastic bag or airtight container.

Champagne Chicken Paprikash

When Clare celebrated her young daughter’s birthday at the Parkview Palace hotel, she enjoyed this regal champagne-infused dish. A fusion of French and Eastern European cuisines, this simple yet sophisticated version of classic chicken paprikash was not invented by the Parkview, however. The credit goes to New York’s famous Four Seasons restaurant. This recipe is Clare’s adaptation of the Four Season’s dish. To see a photo of the finished chicken, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

Makes 4 servings

4 tablespoons sweet paprika

¼ teaspoon finely ground sea salt

⅓ teaspoon ground white pepper

4 skinless, boneless chicken breasts

3 tablespoons fresh or dried shallots (do not substitute)

⅓ cup butter

2 cups (16 ounces) champagne

2½ cups (20 ounces) heavy cream

1 teaspoon cornstarch + 2 teaspoons water (for thickening)

Step 1—Prep the chicken breasts: Preheat oven to 350°F. In a shallow bowl, blend the paprika, sea salt, and white pepper. One at a time, roll each chicken breast in the mixture.

Step 2—Poach the chicken: Place the breasts in a Dutch oven or flame-proof casserole dish and add the shallots (do not substitute), butter, and champagne. Cover and poach in the 350°F oven for 35 to 40 minutes, depending on the size of the chicken breasts. The breasts are done when the chicken meat springs back when pressed. If you have a meat thermometer, internal temperature should be at least 165°F. Remove breasts from the pot and hold in a covered dish to keep warm. Meanwhile, make the sauce.

Step 3—Create the sauce: Place the Dutch oven, uncovered, on your stovetop and bring the liquid inside to a simmer, over medium heat. Continue to simmer uncovered for 10 minutes or until the liquid is reduced by two-thirds. Add the cream and continue simmering and occasionally stirring until the sauce is thick enough to coat the back of a spoon (without running off like water). To hasten this process, create a thickening paste by whisking together 1 teaspoon cornstarch with 2 teaspoons cold water in a small bowl or measuring cup. Pour this paste into the cream sauce while stirring constantly for the next few minutes. The thickness should now be perfect. Pour the sauce over the warm chicken and serve immediately.

KFC-Style Fried Chicken

While sourcing coffee in El Salvador, Matt made a friend who confided that a meal of fast-food fried chicken was always shared before peace talks between rival gangs. The fried chicken of choice came from Pollo Campero, the KFC of the region. When Matt’s divorce turned ugly, he decided to bring the tradition north—with actual KFC chicken. Clare took the bait, along with the challenge of guessing all of the colonel’s famous eleven herbs and spices. While KFC has never divulged its secret fried chicken recipe, many Sherlock chefs have attempted to deduce it. This adapted recipe serves as Clare Cosi’s preferred solution to that particular culinary mystery with the help of the Chicago Tribune, which originally shared the most famous copycat recipe. Clare made several adjustments for the very best flavor (in her opinion, of course).

Makes 4 servings

3 to 5 pounds chicken (10 pieces: wings, drumsticks, thighs, breasts; or whole chicken cut up, see directions*)

1⅓ cups buttermilk

1 large egg

1½ teaspoons dried basil

1½ teaspoons dried oregano

1½ teaspoons dried thyme

1 teaspoon black pepper

1 teaspoon celery salt

1 teaspoon garlic salt

1½ teaspoons ground ginger

1½ teaspoons mustard powder

1½ teaspoons sweet paprika

2 teaspoons white pepper

½ teaspoon salt

½ teaspoon Accent seasoning (optional)

2 cups all-purpose flour

3 to 5 cups vegetable oil

Step 1—Prep the chicken: Rinse the chicken pieces thoroughly and pat dry. *If using a whole chicken, cut the bird into 10 pieces: 2 wings, 2 drumsticks, 2 thighs, and 4 breast pieces. (Cut breast in half, then in half again. Do not attempt to fry a whole breast.)

Step 2—Marinate the chicken: Whisk together the buttermilk and egg in a large bowl or plastic container. Add the chicken pieces to the mixture and marinate at room temperature for 45 minutes.

Step 3—Prep the coating: While the chicken is marinating, combine the herbs, spices, and salt in a bowl, along with the Accent (if using). Because basil, oregano, and thyme leaves are larger than the other powdered ingredients, you will need to pulverize everything together. Pulse them in a food processor, or a nut grinder, or place all your herbs and spices in a plastic bag and pulverize them with a meat hammer or rolling pin. Next measure out the flour and whisk into your pulverized spice mix.

Step 4—Coat the chicken: When marinating is complete, remove the chicken pieces from the bowl one at a time, shaking off the excess liquid. Dredge each chicken piece in the flour-spice mixture, turning and rolling until thoroughly coated. Place the pieces on a sheet pan and allow them to rest for 30 minutes more at room temperature.

Step 5—Heat the oil: While chicken is resting, prep the oil for pan-frying. You’ll need to submerge the chicken as much as possible during frying, so choose a deep skillet or sauté pan, one that will allow you to pour the oil about 3 to 4 inches deep. Once poured, preheat the oil to 350°F.

Step 6—Fry the chicken: When the oil is hot, fry the chicken in small batches of three to five pieces. Don’t crowd the pan. Fry for 15 to 20 minutes, turning about every 3 minutes. Be sure to reheat the oil between batches. Do not place finished fried chicken on parchment paper or paper towels—the pieces will become mushy. Instead, keep the freshly fried chicken crisp by placing the pieces on a rack with a sheet pan beneath to catch any dripping oil. Set the rack inside a low-heat (225°F) oven, where your newly fried pieces will stay warm until all of your chicken is done, and you’re ready to serve it up!

Coffee and Cream Cake

This light chiffon cake, kissed with the flavor of sweetened coffee, makes a wonderfully sophisticated dessert. No wonder Clare chose it as her favorite among the cakes she sampled for her wedding day. To see a photo of this finished cake, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

Makes two 8-inch round layer cakes

For Step 1

4 extra-large egg yolks, room temperature (reserve whites for Step 2)

2 teaspoons instant espresso powder (not instant coffee; see tip*)

⅓ cup brewed coffee

¼ cup canola or vegetable oil

½ teaspoon vanilla extract

½ teaspoon kosher salt (if using fine salt, reduce slightly)

⅓ cup granulated white sugar

1½ teaspoons baking powder

1¼ cups sifted cake flour (sift before measuring)

For Step 2

4 extra-large egg whites

¼ teaspoon cream of tartar

6 tablespoons granulated white sugar

Prep step: First, preheat oven to 350°F. Line the bottom of two nonstick cake pans with parchment paper, and coat the paper lightly with nonstick spray. Separate the eggs. You will need both the yolks and whites in this recipe.

Step 1—One-bowl mixing method: In a large bowl, dissolve the instant espresso powder into the brewed coffee (if the coffee is very hot, wait until it cools before proceeding). Add the egg yolks, oil, vanilla, salt, sugar, and baking powder. Beat well with an electric mixer, at least 3 minutes. Stop mixer and add the sifted cake flour. On a lower speed of your mixer, blend until a smooth batter forms, but do not overmix at this stage. Set bowl aside.

Step 2—Lighten batter with whipped egg whites: Choose a very clean glass, ceramic, or metal bowl for this next step. (For best results do not use plastic. Grease clings to plastic and this will prevent you from properly whipping the whites.) Using an electric mixer, beat egg whites and cream of tartar on high speed until frothy. Gradually add in the sugar and beat until you see stiff, glossy peaks. Very gently, fold these glossy, sweetened egg whites into the batter mixture from Step 1. Divide your final chiffon batter between your two cake pans.

Step 3—Bake: In your well-preheated oven, bake for 25 to 30 minutes or until tops spring back when lightly touched. Remove cake pans from oven and cool on wire racks. To remove the cake layers from their pans, wait until completely cool (at least 1 hour). Then cover two plates in plastic wrap. Carefully run a butter knife around the insides of each pan, loosening any areas of the cake that might be sticking. Gently place the plastic-covered plates over the tops of each pan and invert. The cake layers should fall out easily. If not, gently tap the bottom of each pan. Remove the pans and peel off the circles of parchment paper from the cake bottoms.

To finish: Ice these cooled chiffon cake layers with an amazing Mocha Buttercream (see the next recipe). If you have time and really want to make a show-stopping cake, chill the layers well, then carefully slice the two 8-inch rounds in half, creating 4 thin layers. Between each layer, slather on a filling of “Cream” by making the Stabilized Whipped Cream (recipe on page 340) and ice the entire “Coffee and Cream Cake” with the Mocha Buttercream, as suggested. Garnish the top of the iced cake with chocolate-covered coffee beans or chocolate curls. For instructions on how to create Chocolate Curls, turn to page 341.

*Cooking tip: Espresso powder (or instant espresso) is not made of ground espresso beans. It is freeze-dried espresso that dissolves quickly in liquids. A good-quality brand to look for is Medaglia d’Oro. You can use any brand of instant espresso in this recipe, but do not substitute instant coffee. It gives a harsher and more sour flavor than instant espresso, which brings a richer, earthier note.

Mocha Buttercream

This beautiful buttercream icing makes a fabulous finish to the Coffee and Cream Cake that Clare sampled in preparation for her wedding day. This is an outstanding icing that’s very easy to spread. Fluffy and light, it delivers gentle chocolate flavor, kissed with coffee, of course. (You may want to eat it with a spoon.) It pairs wonderfully with other cakes, as well. Try it with chocolate cake or a plain yellow cake or cupcakes. To see a photo of the finished icing, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

Makes approximately 2½ cups frosting

2½ teaspoons instant espresso powder (not instant coffee)

4 tablespoons hot, freshly brewed coffee

2 teaspoons pure vanilla extract

⅓ cup natural, unsweetened cocoa powder, sifted

1 cup (2 sticks) unsalted butter, softened

3½ cups confectioners’ sugar

Pinch of salt (to balance sweetness)

Step 1: In a small bowl, hand-whisk the instant espresso powder into the hot coffee until dissolved. Add the vanilla extract and whisk in the cocoa powder. Set aside this coffee-cocoa mixture to cool.

Step 2: In a large mixing bowl, beat the softened butter until light and fluffy. Reduce the mixer speed and add your confectioners’ sugar a little at a time, while scraping down the sides of the bowl. After all of the sugar has been added, move to the next step.

Step 3: Beat in the cooled coffee-cocoa mixture (from Step 1) until your frosting is beautifully fluffy. Finally, add a pinch of salt to balance the sweetness. Sample the frosting and adjust to your own taste. After frosting your cakes or cupcakes, try garnishing the tops with chocolate curls or chocolate-covered espresso beans.

How to Make a More Stable Whipped Cream Filling or Frosting

Fresh whipped cream is a fluffy delight when used as a frosting or filling for cakes and cupcakes. But a special step is needed to keep it from quickly deflating or becoming watery on your cake. Follow these simple directions, and you’ll see how easy it is to make a more stable whipped cream frosting.

5 tablespoons granulated sugar

2½ teaspoons cornstarch

2¾ cups heavy whipping cream, well chilled

1 teaspoon vanilla extract (use clear vanilla for whiter results)

Prep step: Place a large bowl and your electric mixer’s beaters into the freezer to chill.

Step 1—Create the stabilizer: Into a small saucepan, combine the sugar and cornstarch. Pour in ½ cup of the cream. Bring the mixture to a simmer over medium heat, whisking continually until the mixture thickens (about 2 minutes). Remove from heat and whisk in the vanilla. Transfer mixture to another container to cool to room temperature. You can place the mixture in the fridge to accelerate the cooling, but do not allow it to harden.

Step 2—Whip up frosting: In your large prechilled mixing bowl, whip the remaining 2¼ cups of cream with your electric mixer until frothy and slightly thickened. Slow the mixer and beat in the (room temperature) stabilizing cream from Step 1. Increase the speed to high and whip until firm peaks form.

Cooking tip: Before frosting any cake, be sure it is completely cooled or the frosting will melt. Store any unused frosting or uneaten cake in the refrigerator.

How to Make Chocolate Curls

Chocolate curls make a festive topping for cakes, cupcakes, puddings, and ice cream, as well as coffee drinks, and hot cocoa. You can even combine chocolates for a striking effect, garnishing with a combination of white and dark chocolate curls. To make them, you will need . . .

1 block chocolate (white or dark)

Vegetable peeler

To create chocolate curls, start with a block of room-temperature chocolate. Using a vegetable peeler, scrape down the block and you’ll see curls of chocolate peel away. Chill or even freeze the curls for more sturdiness and longer life.

The Daisy Fay

Quite a few bartenders have paid homage to F. Scott Fitzgerald’s The Great Gatsby by naming their creations after the much-mooned-over character of Daisy Fay Buchanan. The Nostalgia bar at Long Island City’s Gypsy hotel included its own “Daisy Fay” cocktail for good reason. Not only does the Fitzgerald novel take place on Long Island, New York, but the shocking traffic death near the end of the novel, with Daisy at the wheel, occurs less than a mile from the hotel’s Queens location. How appropriate that Clare should order a version of the cocktail, mere minutes before her own shocking discovery in the hotel’s parking lot.

The Nostalgia’s Gin Daisy Fay

The Nostalgia’s bartender gives you several options to tailor this beautiful, refreshing cocktail to your own taste. His original inspiration for the drink is not only Gatsby’s iconic Daisy but the pretty pink “Gin Daisy,” an American cocktail that’s been enjoyed, in one form or other, since the 1850s.

Makes 1 serving

2 ounces gin

1 wedge of lemon (for juicing)

4 ounces pomegranate juice

Ginger ale (or seltzer or champagne)

Maraschino cherry

Thin slice of lemon (for garnish)

Sprig of mint

Add a few ice cubes to a glass. Any glass will do, but a tall glass (Highball or Collins) will show off the drink’s bubbles. Pour in the gin, squeeze in the juice from one lemon wedge, blush the gin with the pomegranate juice, and stir. Top with ginger ale (or seltzer or champagne), gently stir again, and garnish with a maraschino cherry, a lemon slice, and a sprig of mint. Add a cocktail straw if you like.

The Village Blend’s Latest Hit Goobers Cookies

Inspired by the beloved retro candy of the same name, these cookies feature a satisfying combination of peanuts and chocolate. In fact, they’re so satisfying, you may find (just like Franco and the Village Blend’s happy customers) that they’re hard to stop eating—not unlike the candy after which they’re named. A bit of peanut butter and brown sugar in the dough add to the flavor, and a classic baker’s secret provides a beautifully chewy texture. To see a photo of these delectable cookies, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

Makes about 40 cookies

1 stick (8 tablespoons) unsalted butter, softened

½ cup creamy peanut butter*

¾ cup granulated white sugar

1 cup light brown sugar, packed

1 large egg, room temperature

1 teaspoon lemon juice (promotes chewy texture)

1½ teaspoons pure vanilla extract

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 cup all-purpose flour (spoon into cup and level off)

¾ cup finely chopped unsalted roasted peanuts

1 cup mini chocolate chips, semisweet (if using larger chips, chop into small pieces)

*For best results do not use a natural peanut butter that easily separates.

Step 1—Make the dough: Using an electric mixer, cream together butter, peanut butter, and white and brown sugars in a large bowl until light and fluffy. In a small bowl, whisk together the egg and lemon juice and blend into the dough. Measure in your vanilla, baking soda, baking powder, and salt and mix well. Turn mixer to low and blend in flour. Do not overmix, but be sure that all of the flour is completely incorporated. Finally, fold in the finely chopped peanuts and 1 cup mini chocolate chips. Dough will be very soft and sticky, which is why you need to be patient and chill it.

Step 2—Chill and preheat: Cover the bowl with plastic wrap and chill for 30 minutes (so you’ll be able to roll it properly) for the next step. While you’re waiting, preheat your oven to 350°F and line a cookie sheet pan with parchment paper or a silicon mat.

Step 3—Bake: Break off pieces of dough and gently roll into balls of about 1 inch in diameter. Place dough balls on lined pan, allowing room in between for spreading. Bake about 13 to 14 minutes. Cookies should be slightly underdone. Remove pan from oven and allow cookies to sit on the hot pan and finish cooking for another 8 minutes—this is a part of the process that will give you an irresistible chewy-on-the-inside, crispy-on-the-outside cookie. Enjoy!

Cooking tip: When baking cookies, never put raw cookie dough on a hot pan. Your pan should be no warmer than room temperature. A hot pan will make your dough spread too quickly and too much during baking. If you need to reuse a pan quickly after it comes out of the oven, simply run it under cold water and dry it off, and you’re good to go.

Clare’s Cozy Maple Sugar Cookies

These tender sugar cookies with lightly crispy exteriors yet soft and chewy interiors are beautifully flavored with maple syrup, vanilla, and a secret ingredient. While they may look like simple, Mom’s-cookie-jar snacking cookies, their complex flavor profile makes them delightfully satisfying treats to pair with coffee or tea for after-dinner dessert plates or holiday party trays. For best results, be sure to use real maple syrup and not “pancake” or “waffle syrup,” which is simply corn syrup with maple flavoring. When in doubt, check the ingredients. The real stuff lists only one ingredient: maple syrup. To see a photo of these cozy cookies, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

Makes about 2 dozen cookies

12 tablespoons (1½ sticks) unsalted butter, softened

½ cup granulated white sugar

1 large egg

⅓ cup pure maple syrup (not “pancake syrup”)

½ teaspoon salt

½ teaspoon pure vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon fresh lemon juice (do not omit)

2 cups all-purpose flour (spoon into cup and level off)

1 cup granulated white sugar (to coat before baking)

Step 1—Make the dough: Using an electric mixer, cream the butter and ½ cup white granulated sugar in a large bowl. Add the egg (whisk lightly before adding), maple syrup, salt, vanilla, baking powder, and baking soda, and beat well. Blend in the lemon juice (an important part of the flavor profile; do not omit). Finally, turn the mixer to low and mix in all of the flour to create the silky dough. Do not overmix, but be sure all flour is incorporated and bowl is scraped clean. Dough will be soft and sticky and hard to handle, which is why you need to be patient and chill it. If you sample the dough at this stage, don’t worry about the lack of sweetness. This dough is designed to balance the addition of sugar before baking.

Step 2—Chill it, baby: Cover the bowl tightly with plastic wrap (to keep it from drying out) and chill the dough for 2 hour in the refrigerator to firm it up and allow the flavors to develop. If you’d like to store the dough longer than 2 hour, scrape it into an airtight plastic container and keep it chilled in the refrigerator. Do not store longer than 2 days before baking.

Step 3—Prep for baking: When you’re ready to bake the cookies, preheat your oven to 350°F and line a cookie sheet pan with parchment paper or a silicon mat. Pour 1 cup of granulated white sugar into a shallow bowl or pie plate. To form each cookie, dampen your hands and dust them well with sugar. Break off a piece of dough and form a ball, about 1 inch in diameter. Roll the ball in the bowl of sugar, generously coating, and place it on your lined baking sheet, allowing room for spreading.

Step 4—Bake: Bake in your preheated 350°F for 11 to 13 minutes (the time will depend on your oven). Finished cookies should be creamy on top and golden brown around the edges. That golden brown caramelization is important for flavor, but do not allow the bottoms to turn overly brown or burn. Remove pan from oven and allow cookies to cool a few minutes to set before carefully sliding the parchment paper of baked cookies onto a rack to finish cooling. As the cookies cool, they will harden, becoming lightly crispy on the outside yet soft and chewy on the inside. Eat with joy!

Clare’s Chocolate Chip Coffee Cake

No better cake could welcome Clare home to her beloved Village Blend better than this easy single-layer coffee (or tea) cake. This is an absolutely delicious and satisfying snack cake, layered with amazing flavor—no frosting required. Just mix up the ingredients in one bowl, slip the cake pan in the oven, and start the coffee brewing!

Makes one 9-inch round cake (12 servings)

2 large eggs

½ cup vegetable oil

½ cup 2% milk

½ cup granulated white sugar

½ cup light brown sugar, packed

2 teaspoons pure vanilla extract

½ teaspoon salt

2 teaspoons baking powder

2 cups all-purpose flour (spoon into cup and level off)

1 tablespoon cornstarch (for better cake texture)

½ cup mini chocolate chips, semisweet (if using larger chips, chop into small pieces)

Step 1—Prep oven and pan: Preheat your oven to 350°F. Prepare your 9-inch round cake pan by greasing the bottom and sides with butter (do not use oil or nonstick spray, which will overly toughen your cake’s bottom and edges and impart unappealing flavors in the crust). Also line the bottom of the pan with parchment paper (the butter will help the paper stay in place).

Step 2—One-bowl mixing method: Using an electric mixer, beat eggs, oil, milk, sugars, vanilla, salt, and baking powder for a full minute. Stop the mixer and measure in the flour. On top of the flour, sprinkle on 1 tablespoon of cornstarch (which will help create a more tender crumb), and lightly stir the cornstarch into the flour. With your mixer on low, fully blend in the flour-cornstarch mixture, but do not overmix, or you will develop the flour’s gluten and toughen the cake’s texture. Finally, fold in the mini chocolate chips. If using larger chips, be sure to chop into small pieces.

Step 3—Bake: Scrape the batter into the prepared 9-inch round cake pan. Gently shake the pan to spread the batter out evenly. Bake in your preheated 350°F oven for about 30 minutes. Cake is done when a toothpick, inserted into the center of the cake, comes out with no wet batter clinging to it. Remove the pan from the oven and allow it to set by cooling on a rack for at least 20 minutes before serving slices directly from the pan or (better yet) de-panning the entire cake (see how below). Note that the center of this cake will fall slightly as it cools, and that’s expected.

To store: Place completely cooled cake in an airtight container (like a cake keeper) or you can wrap the cake snugly in plastic wrap. If you live in a warm climate or wish to store the cake longer than 24 hours, move the airtight container (or plastic-wrapped cake) into the refrigerator.

To de-pan: Run a butter knife around the edge of the cake to release it from the pan. Place a plate over the pan’s top and turn everything upside down, flipping the cake onto the plate. Remove the parchment paper from the bottom of the cake. Use the same plate-on-top method to flip the cake again, turning it right side up. Now you’re ready to cut the cake and start that fresh pot of coffee!

To see a photo of this marvelous little cake, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can also download an illustrated guide to this recipe section.

From Clare, Matt, Madame, Quinn, Franco, Esther, Dante, Tucker, and everyone at the Village Blend . . . May you eat and drink with joy!