RECIPES

Mason-Jar Cold Brew Coffee

The Mason-jar method of making cold brew coffee is highly popular. The jar’s efficient lid seals the coffee in an airtight lock, keeping it fresh as you steep it—and after you filter it. This method is easy, convenient, practical, and (best of all) inexpensive. So let’s make some cold brew!

Makes about 3⅔ cup of concentrated cold brew

(Or about 48 ounces of drinkable beverage, once diluted)

¾ cup (50 grams) coarsely ground coffee

2 wide-mouth Mason jars, quart size

4 cups cold water

Coffee filter cone (aka pour-over cone), size #2

Paper coffee filters, cone shaped, size #2 (or #4)

Step 1—Choose and grind your coffee: The best coffee to use for cold brew is one with a strong, bold flavor, which is why Clare suggests a medium-dark or dark roast. Be sure to use freshly roasted coffee and grind your coffee fresh, on the coarse setting, as you would if making hot coffee in a French press.

Step 2—Steep your coffee: Place your ground coffee in the wide-mouth Mason jar. Add your water. Note that because of the amount of coffee grounds, you will not be able to fit all four cups of cold water into the quart-sized jar, and that’s okay. Stir the grounds between pours and you will be able to fit more water in. Pour all the way to the top of the jar and stir well. Seal the jar, gently shake it, and stand it in the fridge with a label that indicates when 12 hours will have elapsed.

Step 3—Steeping time: Although cold brew can take up to 20 hours, start with 12 hours and see how you like the results. If the coffee tastes weak to you, increase the next batch to 14 hours, then to 16, 18, and finally to 20 hours. The longer you steep the coffee, the stronger it becomes—but you risk allowing it to become bitter, as well. As mentioned in the opening of this recipe, it’s a question of what kind of coffee you’re using and your own subjective taste. So experiment with what you like best.

Step 4—Filter the coffee: After the cold brew has steeped, filter it. While you can use cheesecloth and a kitchen strainer, Clare suggests that you invest in the purchase of an inexpensive coffee filter cone (aka pour-over cone) size #2. This is the perfect size for placing right over the mouth of your Mason jar. (FYI: This size cone also can be used over a coffee mug to make a single, pour-over cup of hot coffee.) Note that you will also need disposable paper filters (cone-shaped size #2 or #4), to place inside your plastic cone. Slowly pour the steeped cold brew through the filter, into your second, clean Mason jar. This process will take a few minutes, as the coffee drips down into the jar, leaving the grounds and silt in the filter.

Step 5—Coffee concentrate service: As mentioned above, this is a concentrated coffee. To drink it, you will need to dilute it. You can add cold water and/or pour it over ice and/or add half-and-half (or milk or cream). Sugars and syrups are up to you. Experiment with what makes your taste buds happy.

Clare Cosi’s Cannoli Cream Cupcakes

To make these simple yet amazing cupcakes—which had Matt Allegro making “annoying orgasmic sounds”—you must start by baking Clare’s Golden Cupcakes recipe (below). When the cupcakes have cooled completely, apply a generous dollop of Clare’s Cannoli Cream Frosting (recipe on page 317).

While these frosted cupcakes are delicious served simply, with no garnish, you can also do what Clare does and finish some of the cupcakes in the manner of Italian cannoli. Garnish some with grated chocolate or mini chocolate chips and others with chopped pistachio nuts. A whole or half candied cherry is another idea for a festive, cannoli-esque topping. May you eat with joy!

Clare’s Golden Cupcakes

The first time Mike Quinn saw Clare making these cupcakes, he asked why she didn’t use a boxed mix. Aren’t those cake mixes supposed to be “easier”? Clare never thought so. After all, you’re already dirtying bowls and utensils and mixing ingredients. Why not make the cupcakes from scratch? After one bite of these tender little cakes, Mike never asked about a boxed mix again.

Clare’s culinary note: This recipe is designed to be a quick and easy way of making scratch cupcakes. That’s why she uses self-rising flour, which not only includes most of your leavening and salt, but also gives you a lower protein flour. In other words, for best results, use the ingredients listed and do not substitute all-purpose flour. Finally, be sure to use fresh self-rising flour that has not gone beyond the expiration date; otherwise, the leavening agent may not be potent enough to give you good results.

Makes 12 cupcakes

1 cup self-rising flour (use fresh, check expiration date)

½ cup granulated sugar

¼ teaspoon baking soda

8 tablespoons (1 stick) unsalted butter, softened to room temperature

2 extra-large eggs at room temperature (*see Clare’s tip)

½ cup whole milk

2 teaspoons pure vanilla extract

Step 1—Make batter: First preheat your oven to 350°F. Start the batter by sifting the first 3 dry ingredients together into a large mixing bowl. (Yes, you must sift for a light, tender cupcake.) Add the softened butter (must be softened to room temperature) and the room-temperature eggs. Using an electric mixer, blend the ingredients together briefly. Now add the whole milk and pure vanilla extract and beat for a good 2 minutes.

Step 2—Bake: Line 12 cups of your cupcake pan with paper liners and lightly coat the papers with nonstick spray. Divide the batter evenly among the cups. (Each cup should be about ½ full of batter and no more.) Bake at 350°F for 18 to 22 minutes. Do not overbake or cupcakes will dry out. Cupcakes are done when the top springs back after a light touching. You can also insert a toothpick into the middle of a test cupcake. If it comes out with no wet batter clinging to it, the cakes are done. (Moist crumbs are okay, but if you see wet batter, return the cupcakes to the oven for a few minutes more before testing again.) Once baked, allow the cupcakes to cool for 5 minutes before gently removing them from the pan to finish cooling on a rack.

*Clare’s quick egg tip: To get cold eggs down to room temperature quickly, place them in a bowl of warm tap water. Warming the eggs is important for proper blending of the egg proteins into the batter.

Clare’s Cannoli Cream Frosting

This frosting mimics the sweet, creamy, satisfying filling of a freshly made Italian cannoli. Now, the first thing you might notice about this recipe is its lack of ricotta. That’s intentional. While ricotta is traditionally used in Italy, Italian American bakeries usually turn to mascarpone cheese to make their filling, and for good reason. The ricotta you find in Italy is drier and sweeter than the ricotta in the United States. To get the right consistency, Clare would have to wrap her American ricotta in cheesecloth, suspend it over a bowl, and allow it to drain overnight in the fridge—mamma mia, how much trouble is that? Which is why she finds the mascarpone solution to be far easier!

Makes 3 cups, enough to generously frost 24 cupcakes or 13-by-9-inch sheet cake or 8- or 9-inch two-layer cake

8 ounces mascarpone cheese, softened

6 tablespoons fresh, unsalted butter, softened (*see Clare’s note)

3½ cups confectioners’ sugar

1 teaspoon pure vanilla extract

⅛ teaspoon table salt

(optional) ¼ teaspoon good-quality cinnamon

(optional) ½ teaspoon zest of lemon or orange or mixed

1–2 tablespoons whole milk, half-and-half, or light cream

*Clare’s butter note: Unsalted butter will be the freshest at your local store. While it’s certainly not required for this recipe, for a real treat, look for imported butter with a higher fat content, such as Irish or European butters or “European-style” butters made locally. You can research the subject yourself by typing “high-fat butter brands” into an Internet search engine.

Be sure to allow your mascarpone cheese and butter to soften to room temperature before starting. Using an electric mixer, beat both ingredients in a large bowl until light and fluffy. Add 1 cup of the confectioners’ sugar, vanilla, salt, (optional) cinnamon, and (optional) citrus zest, and beat well. Scrape down the bowl and beat in the remaining confectioners’ sugar, a little at a time, and you will achieve a smooth frosting. If frosting seems too thick, add 1 to 2 tablespoons of whole milk, half-and-half, or cream. If too loose, add a bit more confectioners’ sugar.

The Village Blend’s Farmhouse Apple Cake Muffins

A light, tender muffin with a hint of sweet apple and the rich “farmhouse” flavor of buttermilk makes these muffins a morning glory for Clare Cosi’s coffeehouse customers, especially when enjoyed with a hot cup of her freshly roasted coffee.

Clare’s culinary tip: Buy a quart of buttermilk, reserve ½ cup for this muffin cake recipe, and use the rest to make the delicious Buttermilk Fried Chicken featured at the relaxed jazz supper club, atop the new Village Blend, DC. Find that fried chicken recipe and many more in Coffeehouse Mystery #15: Dead to the Last Drop, in which Clare attempts to caffeinate the nation’s capital and solve a capital crime.

Makes 12 muffins

1½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon table salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

1 large Golden Delicious apple (*see apple note)

1 cup granulated white sugar

½ cup butter (1 stick), softened to room temperature

2 large eggs at room temperature

1 teaspoon pure vanilla extract

½ cup buttermilk (or light buttermilk)

(optional) Cinnamon-Vanilla Glaze (recipe follows)

Step 1—Mix dry ingredients: Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg. Set aside.

Step 2—Shred apple: Peel the apple. Using a boxed grater (or food processor), shred the apple. (Do not chop or finely dice. Shred it as you would cheese.) Set aside.

Step 3—Beat wet ingredients: Using an electric mixer, beat the sugar and butter until light and fluffy. (Make sure butter is softened to room temperature.) Add your 2 eggs one at a time (use room-temperature eggs for best results), whipping well between each addition. The whipping will help make your muffins delightfully tender. Finally, mix in vanilla and buttermilk.

Step 4—Marry dry and wet ingredients: With mixer on a low speed, add the premeasured dry ingredients to your wet ingredients, mixing just enough to create a smooth batter. (Do not overmix or you will develop the gluten in the flour and toughen your muffins.) With a spoon or spatula now gently fold in the shredded apple.

Step 5—Bake: Either line muffin pans with paper liners and lightly coat the papers with nonstick spray, or use the spray on the muffin tins (or grease with butter or oil). Divide batter among the cups; filling to the top. Bake at 375°F for 18 minutes. Test doneness. If a toothpick comes out clean, with no wet batter clinging to it, the muffin is baked. Otherwise, bake 5 minutes more and test again. Cool the muffins 5 minutes in the pan and carefully remove to finish cooling on a rack. (If left in the pan, muffin bottoms may steam and become tough.) See Clare’s “toothpick method” below.

Toothpick method for de-panning hot muffins: Gently insert a toothpick on each side of the muffin, 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 squashing or flattening them.

*Apple note: The type of apple that you use will affect your muffins. That’s why Clare is recommending Golden Delicious—not to be confused with Red Delicious. Golden Delicious apples have wonderful flavor and texture for baking, and will give you good results. Using a single shredded apple, as the recipe directs, is what keeps these muffins tender and light.

Cinnamon-Vanilla Glaze

Makes enough glaze for 12 muffins

2 tablespoons unsalted butter

⅛ teaspoon table salt

½ teaspoon ground cinnamon

2 tablespoons whole milk

1 teaspoon pure vanilla extract

1½ cups sifted confectioners’ sugar

Melt butter in a saucepan on low heat. Remove pan from heat and whisk in salt, cinnamon, whole milk, and vanilla (in that order). Return pan to low heat. Whisk in the confectioners’ sugar, a little at a time, until you have a smooth glaze. If glaze is too thick, add a bit more milk; if too thin, whisk in a bit more confectioners’ sugar. Dip tops of muffins into glaze or use a fork to drizzle the glaze in a zigzag fashion across the tops. If glaze hardens, place over heat and whisk again until smooth.

The Village Blend’s Pecan Pie Muffins

An amazingly delicious cross between a mini pecan pie and a fresh-baked muffin. The dark brown sugar brings especially earthy goodness to this popular Village Blend morning breakfast or afternoon coffee-break treat. You can even serve these muffins as dessert by placing them on pretty, doily-covered plates with dollops of whipped cream on top.

Makes 6 muffins

1 extra-large egg

1 teaspoon pure vanilla extract

¼ teaspoon table salt

⅔ cup dark brown sugar, packed

8 tablespoons unsalted butter (1 stick), melted and cooled

⅓ cup all-purpose flour

1 cup finely chopped pecans

Step 1—One-bowl mixing method: Using a whisk, beat the egg until foamy. Whisk in the vanilla, salt, and sugar. Whisk in the melted and cooled butter. (Take care to cool the butter or you may cook your egg!) Switching to a rubber spatula, add the flour and gently stir until all of the raw flour is blended into the batter—but take care not to overmix at this stage or you’ll develop the gluten in the flour and create toughness in your muffins. Fold in ¾ cup of the finely chopped pecans, reserving ¼ for topping.

Step 2—Bake: Generously coat 6 nonstick muffin cups with nonstick spray (or grease with butter or oil and dust with flour). Do not use paper liners. Sprinkle top of unbaked muffins with reserved ¼ cup of finely chopped pecans. Divide batter evenly among the cups. Bake in preheated 350°F oven for 20 to 25 minutes. Do not overbake. Muffins are done when a toothpick inserted in the center comes out clean. Cool muffins 5 minutes in the pan before gently running a butter knife around the edges of each cup to loosen. Then gently remove muffins from pan and finish cooling on a rack before starting that pot of coffee!

Clare’s Baileys Irish Cream Chocolate Chip Cookies

The great American chocolate chip cookie gets a superb spike of flavor from a wee bit of Baileys Irish Cream—a blend of real Irish whiskey and rich cream (from real Irish cows). No wonder they’re a favorite of Clare’s new fiancé, NYPD detective Mike Quinn. When she made a batch for a small dinner party, “Sully” Sullivan (Quinn’s second-in-command) not only raved about the cookies, he ate half the plate—Quinn consumed the other half—and Sully’s wife asked for the recipe. Clare was happy to share it with Fran Sullivan. Now she shares it with you.

Makes about 3 dozen cookies

11 tablespoons unsalted butter, softened

1 cup light brown sugar, firmly packed

½ cup granulated white sugar

¼ cup Baileys Irish Cream (*see “tipsy tip” below)

1 large egg, lightly beaten with fork

½ teaspoon salt (use table salt or finely ground sea salt)

¼ teaspoon baking soda

1¾ cups all-purpose flour

1¼ cups (by volume) semisweet chocolate chips

*Tipsy tip from Clare: ¼ cup of Irish Cream equals 4 tablespoons. If you don’t wish to buy a large bottle of Irish Cream, look for 2 minibar bottles of Baileys Irish Cream (50 ml size). This will give you enough for the recipe (about 6 tablespoons, a little over 3 tablespoons in each bottle).

Step 1—Make the dough: Preheat oven well to 375°F. Cream the butter and sugars. Blend in the Irish Cream, egg, salt, and finally the baking soda. Beat in the flour just until it’s completely incorporated. Do not overmix or you will develop the gluten in the flour and your cookies will be tough instead of tender. Finally, fold in the chocolate chips. You can either make the cookies now or place some or all of the dough in a tightly sealed plastic container (or wrap tightly in plastic) and store in the refrigerator for up to 3 days. *See Clare’s tip below about baking chilled dough.

Step 2—Bake the cookies: Your oven should be well preheated to 375°F. (Oven timers often lie so let it preheat for at least 30 minutes.) Line a baking sheet with parchment paper or a silicone sheet (do not grease your pan or your cookies will turn out greasy). Using clean fingers and the teaspoon from your measuring set, create generous rounded balls about 1 inch in diameter. Bake 8 to 10 minutes; do not overbake. Bottoms should be a lovely golden brown and not dark brown or black. Allow the (slightly underbaked) cookies to finish baking on the cookie sheet (at least 5 more minutes—time it, no kidding—on the hot pan).

Step 3—Over-the-top finish (optional): For a “wow” finish that really boosts the Baileys flavors, make Clare’s Baileys Irish Cream Glaze (recipe follows). Once the cookies cool, dip the crescent-shaped edge of each cookie into the warm glaze and immediately dip the wet edge into a bowl of finely chopped nuts (hazelnuts, almonds, or walnuts). OR skip the nuts completely and simply allow the glazed edges to dry by placing the cookies on a wax paper–covered plate or tray.

*Clare’s chilled dough baking tip: Cold cookie dough is going to be hard—and difficult to work with. If you’re in a hurry to make cookies from this cold dough (instead of allowing it to warm to room temperature), then form it into little round balls and flatten the cookie on your baking sheet with the palm of your hand or a spatula. This will give the cookie a head start to spreading inside the oven into a rounder, flatter cookie.

Clare’s Baileys Irish Cream Glaze

For an even more powerful taste of Baileys, create this easy glaze to dip the edges of Clare’s Baileys Irish Cream Chocolate Chip Cookies in. This glaze also brings great flavor when drizzled over a plain pound cake, Bundt cake, or spice cake. You can dip the tops of cupcakes or muffins in the glaze to finish them. Or use a fork to create a zigzag drizzle pattern on shortbread or sugar cookies.

2 tablespoons butter

4 tablespoons Baileys Irish Cream

½ teaspoon pure vanilla extract

2 cups powdered sugar

In a medium saucepan, over low heat, melt the butter. Take pan off heat and stir in Baileys Irish Cream and vanilla. Whisk in powdered sugar, a little at a time, until all of it completely melts into the liquid. Whisk to remove any lumps and blend into a smooth, thick glaze. If the glaze is too thick, whisk in a bit more Baileys Irish Cream. Use the glaze while still warm. As the glaze cools, it will harden. If the glaze begins to harden in the pan, simply return the pan to the stovetop and warm the glaze while whisking. Add a bit more Baileys Irish Cream, if needed, to thin the glaze back to the proper consistency for drizzling.

The Village Blend’s Chocolate-Espresso “Globs”

A chocolate cookie to end the need for all other chocolate cookies, this chunky, seductively dark and fudgy treat with a hint of espresso was inspired by the “Soho Glob,” a cookie beloved for years at the now-defunct restaurant Soho Charcuterie.

The two women who opened the eatery (Frannie Scherer from Brooklyn and Maddie Poley from Jersey City) had little professional experience but great talent and passion. Soon after opening, they nearly went out of business, until their waiter enticed the New York Times’s restaurant critic to give them a try. After a week of serving the critic meals, Frannie and Maddie received a two-star rave. Dinner covers instantly went from 10 to 110 a night, and a star-studded clientele became regulars throughout the 1980s.

Although the restaurant eventually did close, this cookie lives on. When one of Clare’s longtime customers mourned the loss of her daily Chocolate Glob fix, Clare decided to re-create it with the help of her baker, who made only a few minor changes from the original. One last note: if you’re ever in Boston, Massachusetts, be sure to stop by Rosie’s Bakery, where you can sample it there, as well!

Makes 24 cookies 2-inches in diameter

8 ounces bittersweet chocolate

6 tablespoons (¾ stick) unsalted butter, softened

2 extra-large eggs, room temperature

2 teaspoons pure vanilla extract

1 teaspoon instant espresso powder

¾ cup sugar

¼ teaspoon table salt

1 teaspoon baking powder

⅓ cup all-purpose flour

¾ cup semisweet or dark chocolate chips

½ heaping cup chopped pecans

½ heaping cup chopped walnuts

Step 1—Melt your chocolate: First preheat your oven to 325°F. Next melt your bittersweet chocolate and butter together in one bowl. You can do this in a microwave, stirring between short bursts to prevent burning. Or you can use a double boiler, or simply place a heatproof bowl over simmering water, making sure not to allow the chocolate to come in contact with the water or it will seize up. Whatever method you choose, be sure to stir together the melted chocolate and butter until smooth and set aside to cool.

Step 2—Make the dough: Using an electric mixer, briefly beat your (room-temperature) eggs with the vanilla extract and espresso powder. Add the sugar and salt, and blend for a full minute, until thick. Add your melted and cooled chocolate-butter mixture and blend for another minute. Next add your baking powder and briefly mix until well blended. Now turn the mixer to low, and add the flour, blending until all of the raw flour is incorporated but taking care not to overmix. Finally, gently fold in the chocolate chips and nuts.

Step 3—Bake: Line baking sheets with parchment paper or silicone sheets. Drop your dough from tablespoons flatten slightly, and leave room for spreading. Bake in your preheated 325°F oven for about 12 minutes. Cookies are done when you see a shiny crust forming and cracking, like the top of a brownie. Baked cookies should be 2-inches in diameter. Cookies are fragile when hot, so be sure to cool on the baking sheet for 5 minutes before using a spatula to transfer them carefully to a cooling rack. Then start that pot of coffee or pour that glass of milk because you are about to go to Chocolate Glob heaven!

The Village Blend’s “Pretty in Pink” Cookies

A popular cookie at Clare’s coffeehouse, especially around Valentine’s Day, this pretty, pink cookie is also delicious—a tender, sophisticated cream cheese dough with a sweet, light note of raspberry (or, if you prefer, cherry or strawberry). The cookie is easy to make, yet the pretty color and “Pink Chocolate” Icing make it an impressive-looking cookie for holiday party trays and dessert plates. As noted, you don’t have to use raspberry preserves in this cookie. Cherry or strawberry preserves will work, as well. One last tip from Clare: because the eyes eat first, present your cookies in pastry-chef style with loose, whole raspberries or sliced strawberries or fresh cherries as a decorative accent on plates or trays.

Makes about 30 cookies (depending on size)

¾ cup granulated, white sugar

½ cup butter, softened

¼ cup packed (2 ounces) block (not whipped) cream cheese, softened

3 tablespoons raspberry preserves (or cherry or strawberry)

¼ teaspoon table salt

½ teaspoon vanilla extract

1 egg yolk

1 cup all-purpose flour

Extra granulated, white sugar for finishing

Step 1—Make the pink batter: Using an electric mixer, cream sugar, butter, and cream cheese. Add raspberry (or cherry or strawberry) preserves, salt, vanilla, and egg yolk. Beat until smooth. Mix in flour until well blended. Do not overmix.

Step 2—Chill: The dough is too wet and sticky to work with at this stage. You must wrap it in plastic and chill it about 1 hour in the freezer or 2 in the fridge. After chilling, it will be firm enough to handle.

Step 3—Roll, flatten, and bake: Preheat your oven to 375°F. Roll dough into balls, drop in granulated sugar, and coat.* Place on a lined baking sheet. Butter the bottom of a glass, dip the bottom in sugar, and flatten your first ball of dough. Dip the glass in sugar again, and repeat until all the dough balls are flattened. Bake for 8 to 10 minutes. Cool cookies completely before finishing with “Pink Chocolate” Icing (recipe follows).

*Note on the rolling and flattening: The larger you make the ball of dough and the harder you press on the glass, the larger and thinner your cookies will be. Experiment with the size and thickness of your cookies until you get the kind you like best.

“Pink Chocolate” Icing

2 tablespoons whole milk, half-and-half, or light cream (do not use low-fat milk)

1 cup (good-quality) white chocolate chips

2 tablespoons raspberry (or cherry or strawberry) preserves

Heat the milk (or half-and-half or light cream) in a microwave-safe bowl for about 30 seconds—the milk should be very hot to the touch. (*See note below if you do not have a microwave.) Add the white chocolate chips and stir for about a minute. If the chips are not fully melted after a minute, place the bowl back in the microwave for 10 seconds and stir again. Finally, add the raspberry preserves and stir until you have your beautiful “pink chocolate” icing.

Work with this icing while it’s still warm. Clare spoons it onto the Pretty in Pink cookies and uses the back of the spoon to lightly spread and smooth it into an even layer. Once spread, the icing will set in about 30 minutes (faster if you chill the cookies in the fridge).

*Stovetop directions: If you do not have a microwave, create a double boiler by placing a glass or other heatproof bowl over a saucepan of simmering water. Warm the milk, then add the chips and stir continually until melted. Take the bowl off the heat and stir in the raspberry preserves.

Warning: Be sure to mix the preserves as instructed in the recipe—i.e., after the chocolate is melted into the milk. If you try to “save time” by adding the preserves to the milk before heating, you will end up with an ugly gray mess.

Clare’s Perfect Pumpkin Bread with Brown Sugar and Maple Syrup

Clare Cosi knows the trick to baking up an excellent quick bread is not unlike the secret to a good relationship: keep the structure strong enough to prevent it all from falling apart—without sacrificing tenderness. She and Mike Quinn work on that delicate balance every day. In both cases (the bread and their relationship), the added spice makes it nice. While cinnamon and nutmeg are traditional in pumpkin bread, Clare’s recipe also layers in earthy-sweet maple syrup and brown sugar. Both combine with the vanilla to create a delightful note of caramel. This beautiful bread is great for gifting as well as eating. Mike found that out the morning Clare handed him wrapped loaves for his squad and his hospitalized second-in-command. Now Clare gives you the gift of her Perfect Pumpkin Bread.

Makes one 9-by-5-inch loaf

2 extra-large eggs

½ cup vegetable oil

⅓ cup pure maple syrup

1 cup light or dark brown sugar, firmly packed and free of lumps!

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon table salt

1½ cups pumpkin puree* (most of a 15-ounce can)

2 cups all-purpose flour

(optional) ½ cup finely chopped pecans or walnuts

(optional) Clare’s Cream Cheese Glaze (recipe follows this one)

*Pumpkin puree can be homemade or canned. If using canned, be sure to use 100 percent pureed pumpkin and not “pumpkin pie filling.”

Step 1—Make batter: First preheat your oven to 350°F. Coat bottom and sides of a 9-by-5-inch loaf pan or grease the pan with oil or butter. With a fork or whisk, beat eggs in a mixing bowl. Whisk in oil, maple syrup, and brown sugar. Whisk in vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt. Finally, whisk in the pumpkin puree and blend well. Switching to a rubber spatula (or spoon), stir in flour until a lumpy batter forms. Be sure all the raw flour is well incorporated into the batter, but do not overmix. If adding nuts, fold in now. Pour batter into prepared loaf pan. Even off the top and bang the pan a few times on the counter (to remove air bubbles). Allow the pan to sit undisturbed for 10 minutes before baking.

Step 2—Bake: After about 50 minutes baking in your well-preheated 350°F oven, test for doneness by inserting a toothpick deep into the center of the bread. If the toothpick comes out with wet batter clinging to it, place aluminum foil over the top of the pan to prevent overbrowning and continue baking 5 minutes at a time, testing until toothpick comes out clean or with only a few moist crumbs clinging to it.

Step 3—Glaze, cool, and slice: Bread should cool for at least 10 minutes before removing from the pan. If your pan is nonstick, it should come out easily. Otherwise, run a knife around the pan edges.

Optional: While still warm frost with Clare’s Cream Cheese Glaze—the recipe follows with instructions for glazing. Before slicing, cool bread another 15 minutes or you may risk crumbling the slices. Slice gently, using a serrated knife. Delicious plain or with a spread of butter or whipped cream cheese.

Clare’s Cream Cheese Glaze

4 tablespoons butter, softened

2 ounces cream cheese, softened

½ teaspoon pure vanilla extract

2 tablespoons milk (whole, skim, or almond)

Generous pinch of table salt

¾ cups sifted confectioners’ sugar

Using an electric mixer, beat the softened butter and softened cream cheese until light and fluffy. (Tip: Be sure to allow these ingredients to soften to room temperature or you may have trouble getting the right texture.) Beat in the pure vanilla extract, milk, and salt. Finally, mix in your confectioners’ sugar, a little at a time, until the glaze is smooth. Use a pastry (silicone) brush to generously brush this glaze over the top (and a bit over the sides) of Clare’s Perfect Pumpkin Bread while still warm. The glaze will melt into the bread and set as it cools. This glaze is also delicious on spice cookies and muffins.

Clare’s Perfect Coffee Bacon with Maple-Espresso Glaze

Once you start eating this beautiful smoky-sweet bacon, you will not want to stop. Clare served it to her new fiancé in an effort to divert his amorous attentions. (There were, after all, mysteries to solve.) As the bacon caramelized in the oven, the incredible scent attracted the attention of Clare’s feline friends, Frothy and Java, and the fur flew—until the catnip appeared. As for human catnip, you’ve found it. Serve this glazed bacon with coffee and slices of melon for a heavenly breakfast.

Makes 2 servings

6 thick-cut bacon slices (must be thick-cut)

2 tablespoons dark brown sugar (must be dark)

¼ teaspoon espresso powder

1 tablespoon hot coffee

1½ teaspoons pure maple syrup

Step 1—Prepare the baking pan: Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Place bacon slices flat on the paper. Allow the slices to warm a bit before going into the oven, so lay out the bacon before making the glaze. (Note: The parchment paper is there to absorb grease and prevent the bacon from sticking to the pan. The process is messy, so be sure to use the paper.)

Step 2—Prepare the glaze: Place dark brown sugar and espresso powder into a small bowl. Add hot coffee and whisk with a fork until sugar and espresso are completely dissolved. Whisk in maple syrup. Brush each bacon slice evenly with your coffee-maple glaze, using about half the amount.

Step 3—Bake the bacon: Bake for 10 minutes at 375°F. Flip the bacon, brush the other side with the rest of the glaze. Increase the oven temperature to 425°F and bake for another 10 to 13 minutes. Watch closely to prevent burning. The key to perfection is a slight char on the edges, which guarantees that the sugars have properly caramelized.

Step 4—Drain and serve: Allow the bacon to cool enough for the sizzling to stop. Then move the hot bacon to a plate or baking sheet covered with wax paper or parchment paper to continue draining the grease. Do not use paper towels; the glazed bacon will stick! Serve hot or cold and you will definitely eat with joy!

Clare’s Sweet and Savory Mustard-Maple Bacon

Like Clare’s Perfect Coffee Bacon, this quick and easy glaze infuses your ho-hum breakfast with new and exciting flavors. Sweet, savory, and delicious, this Mustard-Maple Bacon is also fantastic in a BLT.

Makes 2 servings

6 thick-cut bacon slices (must be thick-cut)

2 tablespoons dark brown sugar (must be dark)

1 tablespoon Dijon mustard

1 teaspoon hot coffee or hot water

1½ teaspoons pure maple syrup

Step 2—Prepare the glaze: Place dark brown sugar and Dijon mustard into a small bowl. Add hot coffee (or hot water) and whisk with a fork until the sugar is completely dissolved. Whisk in maple syrup. Brush each bacon slice evenly with your mustard-maple glaze, using about half the amount.

Clare’s Memorable Fried Mozzarella Sticks

Sometimes a food just sticks—to your memory. After Clare whipped up a batch of these hot, crunchy, melty delights for Mike Quinn, he couldn’t stop raving about them, prompting his subordinate in the OD Squad, Sergeant Emmanuel Franco, to put in a request to Clare for a batch of his own. Unfortunately, Clare was fresh out of mozzarella, so the “poor guy” had to settle for a generous bowl of freshly made Fettuccine Alfredo (see Clare’s recipe on page 338).

Makes about 16 sticks

½ cup flour

2 large eggs, beaten with 1 tablespoon milk

¾ cup panko bread crumbs (for crunch)

¾ cup Italian-seasoned bread crumbs (to boost coating and flavor)

¾ cups grated Parmesan or Pecorino Romano

¼ teaspoon coarsely ground sea salt

1 pound block whole milk mozzarella cheese (such as Polly-O)*

2 cups vegetable oil

*For convenience, you can use mozzarella “string cheese” (cutting each stick in half before coating), but Clare warns that these preformed sticks are made with part-skim mozzarella, and will not give you the level of creaminess, melty gooeyness, and flavor you’ll get by taking a few minutes to cut sticks from a whole milk mozzarella block.

Step 1—Prepare dipping ingredients: (Clare suggests using 3 shallow bowls or cake pans or pie plates for this dipping process.) Into first bowl, measure out flour. Into second bowl, beat 2 eggs with 1 tablespoon milk. Into third bowl, blend panko bread crumbs, Italian-seasoned bread crumbs, Parmesan (or Pecorino Romano), and sea salt. Cut the mozzarella block into sticks of about 3 inches long and ½ inch wide.

Step 2—Bread and freeze: Coat each cheese stick with flour first. Next dip the floured stick in the egg mixture. Shake off excess liquid and roll each stick in the bread crumbs mix, pressing on the breading to make sure it adheres to each cheese stick. Place coated stick on a tray or baking sheet covered with wax paper or parchment paper. Repeat with all sticks. Cover with plastic wrap and freeze the cheese sticks at least 2 hours, but no more than 48 hours.

Step 3—Fry and feast: Heat the vegetable oil in a large frying pan over medium heat. Working in small batches so they don’t bump or bunch together, fry the frozen mozzarella sticks until they are golden brown, about 1 minute per side. Remove sticks using a slotted spoon. (If using tongs be careful not to crush the fragile, hot cheese.) Drain on paper towels and serve warm with a dipping bowl of Clare’s 1, 2, 3 Magic Meatless Spaghetti Sauce (recipe follows).

1, 2, 3 Magic Meatless Spaghetti Sauce from Canned Tomatoes

Short on time? Use this quick and easy recipe to make an outstanding fresh-tasting sauce for your pasta or casseroles, one that’s far better than jarred sauce from grocery store shelves. This is Clare Cosi’s adaptation of the famous Marcella Hazan recipe. (*See page 336 on how Clare adapted the original.) To a can of whole tomatoes, Clare adds 1 medium white onion, 2 cloves of garlic, and 3 tablespoons of butter. This 1, 2, 3 method produces a meatless sauce with sweet tomato flavor, making it a wonderful backdrop for pasta, lasagna, eggplant (or chicken) Parmesan, as well as meatballs and meat loaf. Great spooned on vegetables, too. Try it on: steamed green beans; spaghetti squash; diced and sautéed eggplant; even cooked green peas.

Clare’s buying tip: Use San Marzano whole canned tomatoes. These imported Italian plum tomatoes are the finest in the world, largely for the same reasons that make great wines and coffees (the terroir). San Marzano tomatoes are grown in the volcanic ash of Italy’s Mount Vesuvius, making them sweeter and more delicious than any other canned tomato you will find!

Makes 2 cups of tomato sauce, enough for one 16-ounce package of pasta.

If doubling sauce, add 15 minutes to cooking time.

1 (28-ounce) can whole imported Italian plum tomatoes (for very best results use San Marzano tomatoes!)

1 medium white onion

2 cloves garlic

3 tablespoons butter

Optional additions (not needed, but if you like, you may add): ¼ cup red wine, ⅛ teaspoon coarse sea salt, 1 teaspoon dried Italian spice mix

Open the can and pour the entire contents—whole tomatoes and all of the liquid—into a saucepan. (If using any of the optional ingredients—red wine, salt, or dried Italian spice mix—stir in now.) Peel the onion, cut it in half, and place it cut-side down into the saucepan. (Cut-side down will better release the onion flavors.) Peel the garlic cloves, cut each clove in half, and toss in the pieces. Add the butter and heat the pan’s contents until just simmering (do not boil). Cook uncovered, keeping the pot at a low but steady simmer for about 45 minutes. Stir every so often, but be careful not to break up the onion—do your best to keep it whole. The sauce will reduce and thicken while cooking. When finished, remove from heat. Remove the onions and garlic pieces and serve. (Clare suggests eating the onion layers separately as a side dish. They’re delicious!) Finally, if the finished sauce appears chunky, use an immersion blender to smooth it out.

Sauce troubleshooting: This sauce should simmer and not boil. You must also stir it. If those things didn’t happen and you boiled your sauce down to an amount below 2 cups, you will need to correct the thickness. This is easily done. Measure the finished amount of sauce. If it’s 2 cups, you’re good. If it’s less than that, add water (or red wine) until the amount reaches 2 cups. Heat the sauce through for 5 to 8 minutes and stir in one more tablespoon of butter. This will correct the error of overreducing the sauce.

Canned tomato tips: As mentioned above, for best results use San Marzano whole canned tomatoes. If you cannot find these, look for canned whole plum tomatoes. Do not use crushed. Crushed tomatoes may contain bruised fruit and/or pieces that are not of the best quality. Also note: Check the ingredient labels on the cans that you buy: “tomato juice” is okay as an added ingredient, but not “tomato puree.”

*Note on adaptation: Clare credits the late Marcella Hazan for this recipe’s inspiration. (Marcella calls hers “Tomato Sauce with Onion and Butter.”) Ms. Hazan’s version starts with less tomato (2 cups fresh or 2 cups of the canned with juices). She also adds more butter (5 tablespoons). When Clare first tried it, she felt the sauce tasted a bit too cloying and unctuous, so she adjusted the recipe to her taste by reducing the butter and increasing the tomato to the entire contents of a 28-ounce can, which is how you’ll find most whole canned tomatoes (imported or domestic) sold in the United States. Clare also loves garlic, and she believes it makes the sauce even sweeter while adding a classic note of flavor.

Clare Cosi’s Three-Cheese (Meatless) Baked Ziti

Baked Ziti is a well-known Italian American staple as universal as spaghetti and meatballs. Like spaghetti, baked ziti is a casserole dish made with a red tomato-based sauce, along with the pasta, and large amounts of rich (mozzarella), creamy (ricotta), and sharp (Pecorino Romano) cheeses. Many ziti casseroles contain meat—beef, pork, or pork sausage—but Clare prefers to make this meat-free version, and serve it with a side of her “Secret Ingredient” Meatballs (page 338).

Makes 8 servings

1 pound package ziti

1½ pounds whole milk mozzarella, grated

½ cup Pecorino Romano, grated

15 ounce container whole milk ricotta

1 extra-large egg, lightly beaten

2½ cups Clare’s Magic Sauce (page 334) or your favorite tomato sauce

1 teaspoon olive oil

Step 1—Prepare the ingredients: Cook the ziti al dente, per package instructions, strain, and rinse under cool water to stop the cooking process. Set aside and continue draining. (The pasta will cook a little longer in the sauce so don’t fret if it’s a bit chewy.) Now grate the whole milk mozzarella and set aside ½ cup. Grate the Pecorino Romano cheese. In a very large mixing bowl, stir together the whole milk ricotta with the lightly beaten egg. Mix in the Pecorino Romano and mozzarella (minus the reserved ½ cup).

Step 2—Assemble the casserole: Add the cooled, cooked ziti into the bowl with the cheeses and toss to combine. There will be lumps of cheese, and that’s fine. Now add about half the tomato sauce to the bowl and mix again. Grease a large casserole with the olive oil, and then add half the pasta-cheese mixture. Cover the mixture with half the remaining red sauce. Add another layer of cheesy pasta, and then the rest of the sauce. Top with the remaining ½ cup of mozzarella.

Step 3—Bake and serve: Bake for 20 to 30 minutes in a preheated 375°F oven, until the cheese is melted and the sauce is bubbling. Remove from oven and let stand 10 minutes (to set) before serving.

Clare Cosi’s “Secret Ingredient” Meatballs

Meatballs, that’s Italian! And like many Italian recipes, there are hundreds (if not thousands) of variations on preparing them. Clare has her own unique take on this traditional dish, using the same secret ingredient and cooking method that her nonna used when making the meatballs for the customers of her little Italian grocery in Western Pennsylvania. The result is a juicy, delicious meatball that is fluffy and light rather than heavy and dense.

Like her grandmother, Clare layers the meat with many flavors, producing an aromatic meatball that is far from bland. The flavor and the lightness make them pure pleasure to eat—as Mike Quinn discovered when Clare lovingly made them for him, attempting to provide comfort with this classic comfort food after Quinn’s very tough day on the Job.

To get this recipe with a free PDF download and step-by-step photos, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com.

Clare Cosi’s American Fettuccine Alfredo

Fettuccine Alfredo was created by Alfredo di Lelio at a humble restaurant in Rome. The original, authentic Italian version contained no cream, just butter and cheese. Di Lelio didn’t need cream. Italian butter has a higher butterfat content than its American counterpart. That’s why Clare adds heavy cream to her American-style Alfredo, which helps reproduce the rich texture and flavor of the original. The results delighted her good friend, NYPD sergeant Emmanuel Franco, who gave Clare a ride home the night of that fireworks display—literal and figurative, if you count Lieutenant McNulty’s temper. Clare cooked up some for Mike Quinn, too, although on that particular night, he was interested in something much hotter . . . and sweeter.

Makes 4 servings

1 pound fettuccine

4 ounces (1 stick) butter

4 cloves garlic, whole

2 cups heavy cream

¼ teaspoon white pepper

¼ teaspoon sea salt

1½ cups grated Parmesan cheese

Step 1—Boil the water: “The sauce waits for the pasta” is a good rule of thumb. So boil the water as you begin preparing the sauce below. Then make the fettuccine according to package directions. Strain the pasta and mix it with your finished sauce.

Step 2—Make the sauce: Melt the butter in a saucepan over medium heat. Add the whole garlic, cream, pepper, and salt. Bring to a low boil and reduce heat. Gently simmer for 8 minutes. Remove from heat, discard the whole garlic cloves, and slowly add the cheese. Return to the stove over low heat and cook for an additional 2 or 3 minutes, stirring constantly to melt and blend the cheese.

Step 3—Serve: Add the freshly cooked and drained fettuccine to the pan of sauce and toss gently but well, making sure to coat the pasta well. Heat for 1 or 2 minutes to blend the flavors and give the fettuccine a chance to soak up much of that delicious, creamy sauce! Serve immediately.

Garnishing tip: This dish is delicious as is or try finishing with freshly ground black pepper. For zing, grate on a little lemon zest. For color and flavor, sprinkle on a bit of finely chopped fresh Italian parsley or basil.

Clare Cosi’s Skinny Pumpkin Alfredo

This beautiful pastel orange fettuccine has all the buttery fall flavor of pumpkin ravioli, and the rich and decadent creaminess of regular Alfredo, but with less fat and calories! The pumpkin brings more fiber and vitamins to the pasta party, too.

Clare’s culinary tip: When making this recipe, you can use Parmesan, Pecorino Romano, aged Asiago cheese, or a combination of all three. But avoid preshredded cheeses! They contain “nonclumping” agents (e.g., potato starch) that retard the melting process. Buy cheese fresh and shred it yourself. You will be much happier with the results!

Makes 2 servings

8 ounces fresh cooked fettuccine (half of a 1 pound box)

1 tablespoon butter

¼ teaspoon garlic powder (or 1 clove fresh garlic, minced)

½ cup milk

½ cup pumpkin puree (use real pumpkin, not pumpkin pie filling)

¼ teaspoon kosher salt (or ⅛ teaspoon table salt)

2 ounces Neufchâtel cheese (or low-fat cream cheese)

¾ cup freshly shredded Parmesan or Pecorino Romano or aged (hard) Asiago cheese (or a combination of all three)

Step 2—Make the sauce: Melt the butter in a medium-sized saucepan over medium heat. Add the garlic powder (or minced garlic) and cook and stir for about a minute. Stir in the milk, pumpkin, salt, Neufchâtel or low-fat cream cheese, and freshly shredded hard cheese (Parmesan, Pecorino Romano, or aged Asiago or a combo of all three). Stir continually for roughly 3 to 5 minutes, until cheese completely melts and the sauce thickens. Keeping the sauce nice and hot, fold in the drained fettuccine, and coat the noodles well. Serve immediately.

Garnishing tip: This dish is delicious as is or try finishing with freshly ground black pepper. For zing, grate on a bit of lemon zest. For color and flavor, sprinkle on finely chopped fresh Italian parsley.

Matt’s 21 Club–Style Steak with Creamy Peppercorn Sauce

When Matt Allegro realized he and Sophia had inherited a priceless jewel believed lost for sixty years, he speculated there would be a flurry of folks who’d claim ownership. Facing a legal feeding frenzy, Matt went on a foodie one. Going “full carnivore” at the 21 Club, he ordered and devoured this classic steak. This is Matt’s version of the recipe.

Makes 2 servings

2 8-to-10-ounce strip steaks, about 1 inch thick

1 teaspoon pink salt or sea salt, coarsely ground

4 teaspoons black peppercorns, coarsely crushed

1 teaspoon ground white pepper, divided

3 tablespoons unsalted butter

¾ cup beef stock

2 to 3 tablespoons brandy (or cognac)

¾ cup heavy cream

Step 1—Prepare the steak: Preheat oven to 200°F. Season the steaks on both sides with the coarse salt, crushed black peppercorns, and half the ground white pepper (½ teaspoon). Melt butter in a large sauté pan and add the steaks. Cook over medium heat, 2 to 3 minutes on each side for rare, 3 to 4 minutes per side for medium. Remove steaks and place on a rack over a sheet pan in the preheated oven to keep warm.

Step 2—Prepare the sauce: Add beef stock to deglaze the sauté pan, scraping all the flavor bits off the bottom of the pan. Reduce the liquid for 4 to 5 minutes over medium-high heat. Add the brandy (or cognac), the heavy cream, and the rest of the white pepper (½ teaspoon). Increase heat to high, whisking continually, and cook until sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Plate the steaks and top with your peppercorn sauce.

Clare’s 21 Club–Style Chicken Hash

After finding treasure in an underground vault and a near-dead body in a hidden West Village courtyard, Clare Cosi needed some foodie comfort. She got it at the legendary 21 Club, where she ordered this famous entrée. In the 1940s and ’50s Chicken Hash was the most popular dish at the restaurant, especially with the after-Broadway, late-night crowd. The original recipe was prepared in a heavy béchamel sauce with finely chopped chicken. The modern incarnation has a Mornay (French cheese) sauce and larger chucks of chicken, and it is just as popular as ever. Clare enjoyed the dish so much she came up with her own adaptation. This silky cheese sauce is excellent and delicious over vegetables. Try it over cooked broccoli, cauliflower, or asparagus.

Makes 4 to 6 servings

3 cups chicken stock (fresh or good quality premade)

2 pounds skinless, boneless chicken breasts

½ teaspoon coarsely ground sea salt, divided (if using fine or table salt, reduce to ¼ teaspoon)

½ teaspoon white pepper, divided

1 stick (8 tablespoons) high-fat unsalted butter, softened

½ cup all-purpose flour

⅓ cup heavy cream

¼ cup dry sherry (drinking sherry, not cooking sherry)

¼ cup Gruyère cheese, freshly grated

Step 1—Prepare the chicken: Bring the chicken stock to boil. Season the breasts with half the salt and pepper and add to the boiling stock. Lower the heat and simmer the chicken breasts for 20 to 25 minutes. Remove the poached chicken and cool. Reserve the stock. Dice the cooked chicken breast into 1-inch pieces.

Step 2—Prepare sauce: Combine soft butter with the flour, mixing them until you have a soft paste. Return the chicken stock to boil. Whisk in the butter-flour combination 1 tablespoon at a time. Cook for 5 minutes, then add the cream and sherry. Add the rest of the sea salt and white pepper and gently simmer on low heat for 8 more minutes. Off the heat, add the cheese and blend well.

Step 3—Finish the dish: Return pan to heat and add the diced chicken. Cook gently for 5 more minutes or until chicken is hot. Serve over white rice, brown rice, or wild rice. The modern 21 Club serves it over a bed of sautéed spinach. Years ago, patrons enjoyed it over pureed peas. It’s also delicious poured over broccoli or cauliflower. Or simply serve it in a rustic fashion—in a shallow bowl with crusty slices of baguettes to sop up the rich cheese sauce. May you eat with joy!

Clare’s Chicken Cacciatore “Hunter’s Chicken,” Red or White

Historically, chicken cacciatore was a meal prepared by hunters and trackers in the forest from ingredients found in the wild. Rabbit was used as often as poultry. Over the years, cacciatore has become a highly popular Italian (and Italian American) meal. It was even served aboard the original SS Andrea Doria luxury ocean liner.

Different regions of Italy prepare cacciatore their own way, with Northern Italians preferring white wine, and Southern Italians Chianti or red wine. The addition of flour and tomatoes is not traditional, but it’s become a common way to make it—and it’s delicious, so why quibble? Mushrooms are traditional, but are often absent in the Italian American version. Clare’s recipe below gives you the option of making red or white cacciatore.

Makes 6 servings

3 chicken breasts, bone in, skin on

4 chicken thighs, bone in, skin on

3 teaspoons coarsely ground sea salt or kosher salt, divided (if using fine or table salt, reduce by half)

3 teaspoons freshly ground black pepper, divided

½ cup all-purpose flour

¼ cup extra virgin olive oil

3 slices thick-cut bacon (or pancetta) chopped

6 cloves garlic, chopped finely

1 large white onion, chopped

1 red bell pepper, chopped (optional for red version)

¾ cup dry white wine (or red wine if using tomatoes)

1 28-ounce can diced tomatoes, drained (optional for red version)

1 cup chicken broth

1½ teaspoons dried oregano

1 teaspoon dried rosemary

1 teaspoon dried thyme

½ teaspoon sage

1 bay leaf

12 ounces fresh mushrooms, chopped

Step 1—Prepare the chicken: Season chicken with half the salt and pepper and dredge in flour. Add the olive oil to a large skillet or sauté pan over a medium-high heat. When oil is hot, add the chicken to the pan and sauté until brown, about 5 minutes per side. Set chicken aside.

Step 2—Prepare stock: Add the bacon or pancetta and brown in the oil for about 5 minutes. Add the garlic, onion, and (optional for red version) red bell pepper to the same pan and sauté over medium heat until the aromatics are tender, about 5 minutes. Add the rest of the salt and pepper, the wine (red if using tomatoes), and simmer until reduced by half, about 5 minutes. Add the (optional for red version) tomatoes, broth, oregano, rosemary, thyme, sage, bay leaf, and chopped fresh mushrooms. Return chicken to the pan and turn to coat in the sauce. Bring the sauce to a simmer.

Step 3—Finish the dish: Continue to simmer over medium-low heat until the chicken is cooked through, about 30 minutes. Remove chicken and boil the sauce about 3 minutes or until thick. Drizzle the sauce over the chicken. You can enjoy this dish many ways. For a rustic version, simply serve it in a bowl with hunks of Italian bread to sop up the delicious sauce. Or you can serve it more formally over a bed of cooked and drained pasta or rice.

Matt’s Southside

Though the 21 Club restaurant menu is celebrated, the place began as a speakeasy where drinks were the main attraction. Aficionados agree that the cocktails are still the reason to go there. Matt ordered a 21 “Southside” for Clare on the night they dined together. A signature drink of the club, the Southside is a delicious variation on a mint julep, using gin instead of bourbon. A “Southern-style” cocktail may seem odd at a New York club until you consider the entrance, which more resembles a New Orleans French Quarter facade. And then, of course, there’s the line of donated iron jockeys that greet you at the door, including a few wearing stable colors that have competed in the Kentucky Derby, where the classic mint julep reigns supreme. This recipe is Matt’s version.

Makes 1 serving

1 ounce simple syrup (or 2 teaspoons granulated sugar)

5 mint leaves

2 ounces of quality gin (Beefeater or Tanqueray)

1 lemon (juice)

4 to 8 ice cubes

6 to 8 ounces soda water

In a martini shaker, or container with a tight lid, add simple syrup (or sugar) and the mint leaves. Using a muddler (or the back of a spoon) bruise the mint leaves by pressing them to the bottom of the container and twisting. This releases more of the mint flavor. Add the gin, the fresh juice squeezed from 1 lemon, and the ice. Close the container and shake vigorously. Pour the contents, including the mint and ice, into a highball glass and finish by adding the soda water.

The Village Blend’s “Speakeasy” Irish Coffee

Sometimes you just have to break the law—or bend it a little, as so many elite New Yorkers did at the famous 21 Club during Prohibition. At the Village Blend, Clare’s friend Sophia Campana was rocked by double tragedies. First her beloved father was stricken, and then her handsome Viking of a husband was hauled away by the NYPD for attempted murder. Needless to say, Sophia was in a state.

Unlike the new Washington, DC, branch of the Village Blend, Clare’s flagship coffeehouse in New York has no license to sell liquor. But assistant manager Tucker is always ready to extend their “friends and family” exemption, and he happily serves Sophia and Clare the complementary ingredients for this warm and soothing Irish coffee.

Makes 2 servings

1 to 2 tablespoons light brown sugar

4 tablespoons Jameson (or your favorite Irish whiskey)

Strong, hot coffee (about 1½ cups)

Whipped cream

Get out two large (at least 8-ounce) mugs. Into each mug, spoon 1 tablespoon of light brown sugar (or less, if you don’t want that much sweetness). Next stir in 2 tablespoons of whiskey (or more, if you prefer a stronger drink). Now add about ¾ cup of hot coffee, stirring to mix the flavors, while leaving plenty of space for the finish. Dollop generous layers of whipped cream into both mugs. Irish coffee is traditionally sipped through the cream, so expect a happy hard liquor mustache!

Baileys whipped cream fun: For a special treat, make your own sweet, spiked whipped cream by pouring 1 cup of heavy cream and 2 tablespoons of Baileys Irish Cream into a large metal mixing bowl that has been prechilled in the refrigerator. Using an electric mixer, whip the cream and Baileys until stiff peaks hold their shape. This cream can be kept in the refrigerator for 1 day. Be sure to cover the bowl with plastic wrap. (Makes 4 servings.)

Blueberry Mate Bait (Blueberry Buckle Cake)

Back in 1954, just two years before the SS Andrea Doria would sink to the bottom of the Atlantic, a fifteen-year-old Chicago teenager named Renny Powell submitted a blueberry buckle recipe to the “Pillsbury $100,000 Recipe & Baking Contest” (now known as the Pillsbury Bake-Off). Renny’s tasty blueberry coffee cake only took second place in the youth division, but this sweet delight—named for its alleged powers in attracting the opposite sex—has been in circulation for over sixty years.

First published as “Blueberry Boy-Bait” in an early edition of the Pillsbury’s Bake-Off Dessert Cook Book, this cake now has many variations, one of which was used by Clare Cosi’s youngest barista, Nancy, to “bait” herself a Superman. The hooking of said man didn’t work out as Nancy hoped—although her cake sure did!

This recipe is slightly adapted from Renny’s original with the new name a nod to barista Esther Best, who felt “Mate Bait” was a more fitting title for the sensibilities of the twenty-first century.

1 cup white granulated sugar

½ cup light brown sugar

2⅓ cups all-purpose flour

2 sticks (16 tablespoons) unsalted softened butter

1 cup whole milk

3 large eggs (divided into yolks and whites)

3 teaspoons baking powder

1 teaspoon table salt

1 cup fresh or (unthawed) frozen blueberries, tossed in a bit of all-purpose flour

Step 1—Begin to create the batter: First preheat your oven to 350°F. Line a 13-by-9-inch baking pan with parchment paper. In a large bowl, whisk together the white and brown sugars with the all-purpose flour. Using a pastry blender or two knives, cut in the softened butter and knead the mixture with clean fingers until particles are the size of small peas. Measure out 1 cup of this “crumb” mixture and set it aside to use as the cake’s topping.

Step 2—Finish creating the batter: To the remaining flour, butter, and sugar mixture, measure in the milk, 3 egg yolks, baking powder, and salt. Using your electric mixer on low, beat for 3 minutes. Set aside. Finally, beat 3 egg whites until stiff but not glossy or dry. Fold them gently into the cake batter. (The whites should be fully blended in, but do not mix too much or you’ll risk deflating the added lightness of the whipped whites.)

Step 3—Pour and bake: Spread the batter evenly into the greased and floured pan. Toss the blueberries in a bit of flour (to absorb juice while baking). Spread the flour-coated blueberries on top of the batter and sprinkle the reserved ¾ cup of the “crumb” mixture on top. Bake at 350°F for 40 to 50 minutes.

Serve squares of this delicious cake to “bait” the “mate” of your choice in one of two different ways: plain as a coffee cake, or topped with whipped cream or ice cream as a special dessert.

From Nancy, Esther, Tucker, Clare, and everyone at the Village Blend, we wish you . . . Happy baiting . . . whoops . . . baking!