Cleo Coyle Recipes
Juliet’s Kisses
Shakespeare’s Romeo and Juliet was inspired by the fire-and-ice history of two feuding families in Verona, Italy. The first mention of the Montecchi and the Cappelletti is found in the Purgatory section of Dante Alighieri’s epic poem The Divine Comedy. The English-speaking world would come to know them as the Montagues and Capulets when, hundreds of years after the fact, Shakespeare transformed this feud into a tragic romance between Romeo and Juliet, the fictional offspring of these two families.
It’s no wonder this timeless story also inspired a sweet kiss of the culinary kind. In Verona, the Baci di Giulietta (Juliet’s Kiss) can be found in almost every bakeshop as a tribute to these legendary lovers. The traditional Juliet’s Kiss consists of two chocolate cookies sandwiched together with a chocolate filling. The bakers in Italy add almonds and hazelnuts to their cookies. And, yes, there is a Romeo counterpart, which is usually vanilla. Some bakers also mix the two, sandwiching a Juliet with a Romeo for a vanilla-chocolate kiss.
In that same culinary spirit, Clare Cosi created her own tribute to the story of these star-crossed lovers by developing two versions of the chocolate Juliet’s Kiss for her Village Blend pastry case. Her recipes follow. Enjoy!
Juliet’s Mocha Blossom Kisses
The Juliet cookies in this recipe are kissed not once but twice. The first kiss comes from espresso powder, which creates a light mocha flavor. The bigger kiss comes at the end in the form of an unwrapped Hershey’s Kiss pressed into the center of the freshly baked cookie. Hershey’s Kisses come in different flavors (milk, dark, almond, and more). Choose the one that appeals to you or mix them up to create a variety of kisses on your dessert or party tray. To see a photo of these cookies, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can download an illustrated guide to this recipe section.
Makes about 34 cookies
1½ cups all-purpose flour (spoon into cup and level off)
cup unsweetened cocoa powder
¼ teaspoon espresso powder
teaspoon salt
teaspoon baking powder
teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
cup granulated white sugar plus ¼ cup, for rolling
cup light brown sugar, lightly packed
1 teaspoon vanilla extract
1 large egg, whisked with a fork
34 unwrapped chocolate Kisses (milk, dark, almond, etc.)
Step 1—Create batter: First, preheat your oven to 350°F and line a baking sheet with parchment paper. (Note: The parchment paper not only prevents sticking but also helps protect cookie bottoms from burning.) In a mixing bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking powder, and baking soda. Set the dry ingredients aside. In a second bowl, combine the softened butter, ½ cup granulated white and ½ cup light brown sugar, and vanilla. Using an electric mixer, beat until creamy. Add the fork-whisked egg and continue beating until well mixed. Add dry ingredients gradually and continue blending on low until a smooth batter forms, but do not overmix.
Step 2—Chill it, baby: Cover the bowl with plastic wrap and chill the dough for about 15 minutes in the refrigerator. Chilling will make the dough easier to handle, but don’t chill longer than 15 minutes or the dough will become too hard.
Step 3—Roll and sugarcoat: Place the remaining ¼ cup of granulated sugar in a shallow bowl. Using clean fingers, roll the dough into balls of about 1 inch in diameter. Drop the dough balls in the bowl of sugar and lightly coat. Place balls on your lined baking sheet, leaving room for spreading.
Step 4—Bake and kiss: Bake for about 12 minutes on the middle rack in your well-preheated 350°F oven. Within 1 minute of the cookies coming out of the oven, give them a kiss! Gently press an unwrapped chocolate Kiss into the center of each cookie. Carefully transfer the cookies onto a cooling rack. Hot cookies are fragile when handled. Allow them to cool and set; otherwise, you may find out (you guessed it) how the cookie crumbles.
Tip for cookie baking: Always allow your baking sheets to cool before putting more dough on them. A hot baking sheet will cause any cookie to spread immediately and alter its proper baking time. You can speed up the cooling process by running cool water over the back of your baking sheets. (Dry before continuing to use.)
Juliet’s Chocolate Kisses (Chocolate-Filled Sandwich Cookies)
To make these cookies: Follow the directions for the previous recipe, Juliet’s Mocha Blossom Kisses, but leave out the espresso powder. Once the chocolate cookies are baked, do not press a chocolate Kiss into them. Instead, transfer the baked cookies to a rack. When they are completely cooled, sandwich two cookies together using the Chocolate Filling (in the recipe that follows). Put the cookies down carefully on wax paper to allow the filling to cool and set. Now brew up some fresh coffee or espresso and share your kisses with the ones you love.
Chocolate Filling
To make the filling: Place 9 ounces of semisweet chocolate chips or about 1 cups semisweet chips into a microwave-safe bowl with about 6 tablespoons of unsalted butter. Burned chocolate is awful and cannot be fixed, so don’t rush this process. Heat the chocolate and butter in your microwave for 1 minute only. Whisk with a fork. Return to the microwave for 10 to 15 seconds at a time, whisking between each session until the chocolate is completely melted. Whisk well until smooth and shiny. For a tasty variation, stir about ¾ cup finely chopped almonds or hazelnuts or walnuts into the filling before using.
Madame’s Vanilla & Praline Sablés
Sablé translates to “sandy” in French, the name coming from the crumbly texture of this delicious cookie. Like a shortbread but more delicate, these tender, buttery, sugar-crusted rounds are perfect for coffee and tea breaks. The French have many variations (lemon, orange, almond). They dip them in chocolate and sandwich them together with jams. But Clare’s favorite flavor is praline—and for good reason. Praline sablés were the cookies that Madame baked for her during her pregnancy. No surprise: They’re a favorite of Clare’s daughter, Joy, as well. To see a photo of these cookies, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can download an illustrated guide to this recipe section.
Makes about 3 dozen cookies
Basic Vanilla Sablés
1 cup (2 sticks) butter, softened
cup confectioners’ sugar
cup granulated sugar
1 large egg, whisked with a fork
2 teaspoons vanilla extract
2 cups all-purpose flour
teaspoon finely ground sea salt (or table salt)
1 egg white
⅓ cup coarse finishing sugar such as sparkling or turbinado
Step 1—Make the dough: Using an electric mixer, cream the butter and sugars. Add the fork-whisked egg and vanilla and beat until smooth. Add the flour and salt. Switching to a spoon or spatula, mix everything until the dough comes together in a sticky ball. Take care not to overwork the dough or your cookies will be tough instead of tender.
Step 2—Form logs: To make the sticky dough easier to handle, cover the bowl with plastic wrap and chill for 15 minutes (but no longer). Divide the dough in half and form two 8- to 9-inch logs on separate sheets of wax paper, using the paper to help shape and smooth the logs. Wrap the logs tightly and chill in refrigerator until very firm (at least 3 hours or overnight). Logs can be refrigerated for up to 1 week or wrapped a second time in foil and frozen up to 1 month.
Step 3—Prep for baking: Preheat oven to 350°F (give it at least 30 minutes of preheating time). Line a baking sheet with parchment paper and make an egg white wash by whisking 1 egg white in a bowl with a little water. Unwrap your dough logs and use a pastry brush to apply the wash all around the logs’ exteriors. Next, roll the logs in the coarse finishing sugar. Using a sharp knife, cut the logs into slices of ¼ to ½ inch in thickness (your choice), and place the cookie slices on the lined baking sheet.
Step 4—Bake cookies for 15 to 20 minutes, rotating pan once for even baking. Cookies are finished when their edges are light golden brown but the centers are still pale. Remove from oven and slide the parchment paper to a cooling rack.
Praline Sablés
Follow the previous recipe for Vanilla Sablés, but in Step 1, fold ½ cup Crushed Praline (recipe follows) into the dough before shaping and chilling. You’ll also want to replace the coarse finishing sugar (in Step 3) with ½ cup or more of crushed praline, pressing lightly to make sure it sticks to the egg-washed dough logs.
Crushed Praline & Foolproof Almond Brittle
Praline is a popular ingredient of French pastry chefs made with caramelized sugar and nuts. New Orleans pralines are another variety, softer and creamier, but that’s not what we’re making here. This hard candy praline can be served as nut brittle; ground up and used for flavoring; or chopped more roughly for use as a garnish over ice cream, tarts, custards, and cakes. Traditionally, the first step of a French praline recipe is to make the caramel. This recipe is not purely traditional because of the bit of lemon juice added to the water, but that’s what makes this recipe nearly foolproof. It’s a snap to make, and the first stage is a delicious nut brittle.
Makes 2 cups
⅓ cup water
¼ teaspoon lemon juice (to prevent caramel from crystallizing)
1¼ cups granulated sugar
1⅓ cups slivered almonds, toasted
(See tip on how to toast nuts below)
Step 1—Make the nut brittle: First, cover a baking sheet with parchment paper. To make the caramel, combine water, lemon juice, and sugar in a 2-quart saucepan. Place over high heat and stir constantly with a wooden spoon or silicone spatula. After 10 or so minutes of continual boiling and stirring, the mixture will turn light golden. Just as the color deepens to a darker golden, remove pan from heat (if it darkens too much, it will burn). Add almonds and stir well.
Step 2—Cool and finish: Carefully pour this very hot mixture onto your prepared baking sheet. Flatten into an even layer. As it cools, it will harden. You have just made a delicious almond brittle! If making crushed praline, break the brittle into pieces. Place the pieces into a resealable plastic bag and crush them into a coarse powder with a rolling pin or kitchen mallet. (Who needs anger management?) For easy cleanup, fill your pan with water, add utensils, and boil to melt any crusted caramel.
Tip on how to toast nuts: Preheat your oven to 350°F. Spread the nuts in a single layer on a baking sheet and bake for 8 to 10 minutes. Stir once or twice to prevent scorching. You’ll know when they’re done because your kitchen air will become wonderfully redolent with the aroma of warm nuts.
Clare Cosi’s Crunchy Almond Biscotti (Easy Food Processor Method)
Like the gelato makers of Sicily, Clare developed this recipe with the goal of making her culinary creation taste exactly like the star ingredient. Bite into these crunchy, twice-baked cookies and the fragrance and flavor of almond will envelop you. Dip them in chocolate and your mouth will believe it’s filled with chocolate-covered almonds. Although the Village Blend uses a professional baker to create these biscotti for their retail pastry case, Clare is happy to share this easy food processor method, which she uses in her home kitchen. Dip them in chocolate for an even richer treat (directions follow). To see a photo of these cookies, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can download an illustrated guide to this recipe section.
Makes about 2 dozen finger-sized biscotti
cup whole, shelled almonds (skins on)
1 cup all-purpose flour
⅓ cup granulated sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
Generous pinch of finely ground sea salt (or table salt)
1 large egg + 1 egg yolk
1 teaspoon pure vanilla extract
1 tablespoon vegetable oil
cup sliced or slivered almonds
1 egg white
Step 1—Make the dough: First, preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Place the whole almonds into your food processor and pulse until texture resembles sand. Add flour, sugar, baking powder, baking soda, and salt into the food processor’s bowl and pulse gently until well mixed. Add egg, egg yolk, vanilla, and oil. Gently pulse the food processor until a dough forms. Transfer the dough onto a flat surface, knead, and shape into a disc. Add ½ cup sliced or slivered almonds and knead with your hands until the nuts are mixed in.
Step 2—Shape into logs and bake: Divide the dough in half and roll to create 2 long cylinders. Place these cylinders onto your lined baking sheet, leaving plenty of room in between. Now flatten them, shaping into long rectangles. Whisk your egg white with a little water to make a wash. Use a pastry brush to apply the wash to the top and sides of the dough rectangles—this will help to prevent crumbling and create a nicer crust. Bake for 20 minutes and remove pan from oven. While warm, the logs are fragile; handle carefully. The best way to transfer them is to slide the parchment paper off the pan and onto a cutting board or another flat surface. Allow the logs to cool for 15 minutes. Reduce oven temperature to 300°F.
Step 3—Add the “bis” to biscotti by baking again: Using your sharpest knife, slice the logs on a sharp diagonal into finger-thick cookies, about ½ inch. No sawing. Slice down hard in one motion to cleanly cut through any almonds. Reusing your parchment paper, place the cookies on their sides on the baking sheet and bake for an additional 10 minutes. Flip each cookie and bake for another 10 to 12 minutes. Remove from oven. The cookies will become crispier and crunchier as they cool. Store in a plastic container. No refrigeration is needed, but you must allow biscotti to cool completely before storing or the cookies will end up soggy from condensation.
Chocolate-Dipped Almond Biscotti
Bake up Clare’s Crunchy Almond Biscotti in previous recipe. Dip half the almond biscotti cookie (lengthwise) into melted chocolate, so it can be tasted in every bite. To make the melted chocolate, place 6 ounces of chopped semisweet chocolate (or 1 cup chips) into a microwave-safe bowl. Add 4 tablespoons of heavy cream and stir well with a rubber spatula. Heat for 20 seconds and stir again, repeating until chocolate is melted. Chocolate burns easily, so heat slowly and take care.
Clare’s “Cozy” Beef Stew for Two
“Your beef stew smells heavenly,” Clare told Matt in the loft kitchen of his Brooklyn warehouse. “It’s your recipe,” he told her, which was true, but it began with his. Early in their marriage, Matt made a version of this outstanding beef stew for Clare, using coffee as a meat marinade and flavoring agent. During his sourcing trips, he enjoyed cooking it up for large groups of friends. When Clare made Matt’s recipe, she found the large portions time-consuming to cook, so she shrunk the yield for a cozier dinner and made a few additional tweaks, including replacing the coffee with red wine for a lovely beef bourguignon flare. Port, Marsala, or your favorite red wine can be used in this recipe—experiment with your own taste. For extra flavor, be sure to marinate the beef pieces in your red wine of choice for 2 hours before starting the dish. You can also try Matt’s original version and replace the wine with brewed coffee. Either way, the result is a “cozy” beef stew for two, brimming with rich and hearty flavors. To see a photo of the finished stew, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can download an illustrated guide to this recipe section.
Serves 2 (with leftovers)
For the Beef Prep
1 pound beef chuck steak, cut into 1-inch pieces
Enough red wine (or port or Marsala or brewed coffee) to marinate
For the Seasoned Flour Mix
2 tablespoons all-purpose flour
1 teaspoon sea salt
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
teaspoon sweet paprika
teaspoon freshly ground black pepper
For the Stew
2 tablespoons olive oil, add more if needed
3 tablespoons butter
1 cup chopped white or yellow onion
1 stalk celery, chopped
1 teaspoon minced garlic
1 tablespoon balsamic vinegar
2 cups beef broth, stock, or beef bone broth
1 cup red wine, port, or Marsala (Matt’s version uses brewed coffee)
1 tablespoon Worcestershire sauce
1 bay leaf
pound baby Yukon Gold or baby red potatoes (or a combo of both)
2 large carrots
1 medium white or yellow onion (for the finishing step)
Step 1—Prep the beef: Cut the beef into 1-inch pieces. Marinate the pieces in enough red wine (or port or Marsala or brewed coffee) to cover for about 2 hours before starting the stew. Do not marinate longer than 2 hours.
Step 2—Coat with seasoned flour: In a bowl, whisk together the flour and seasonings (salt, rosemary, thyme, paprika, and pepper). Pat the beef pieces dry and roll them in the seasoned flour mix, coating as evenly as possible.
Step 3—Brown the beef pieces: In a Dutch oven or deep pot (3 to 4 quarts in size), warm the olive oil over medium-high heat. To avoid overcrowding the pot, brown the beef pieces in batches. Add more olive oil, if needed. Set aside the browned beef pieces in a bowl to catch the juices.
Step 4—Start the stew: Add butter to the pot and sauté the chopped onion, chopped celery, and minced garlic until soft. Deglaze the pot with balsamic vinegar. Add browned beef pieces (and all the accumulated juices) back to the pot. Add the beef stock (or bone broth), 1 cup of your red wine (or port, Marsala, or brewed coffee), Worcestershire sauce, and the bay leaf. Bring to a boil. Reduce heat to low, cover, and let stew simmer for 90 minutes or until beef is fork tender.
Step 5—Add veg and finish: Cut the baby potatoes in half. Peel and chop the carrots into thick rounds. Julienne the remaining onion. Add your vegetables to the stew. Bring the liquid to a boil for 2 minutes. Reduce the heat to low, cover, and simmer for 30 minutes or until the carrots and potatoes are fork tender. Uncover and continue to cook over low heat until the liquid thickens slightly. (See “tip on thickening” below to speed up the thickening process or create an even thicker stew.) Once finished, discard the bay leaf and serve piping hot with crusty bread to sop up the delectable beef broth.
Tip on thickening: As an option for speeding up the thickening stage in any stew or gravy, place a little cornstarch (1 teaspoon) into a small bowl and mix with a small amount of cold water to form a smooth paste. Gradually stir this paste into your hot liquid, continuing to stir as you bring the liquid to a boil for 1 full minute. If more thickness is desired, repeat the process. To avoid cornstarch flavor in your dish, add only the smallest amount needed.
Clare’s Pan-Roasted Baby Potatoes
If you’re a meat-and-potatoes kind of person, welcome to the club. This recipe is a great way to combine those flavors using a simple, once universal but currently underutilized ingredient. Tallow (rendered cow’s fat) is a natural source of vitamins. It’s great for the skin, and it has anti-inflammatory properties. Grass-fed tallow is the best for health and flavor, which is what Clare recommends for this recipe. It has a high smoke point and, more importantly, it imparts wonderfully savory flavor. Clare always uses tallow when cooking hamburgers, steaks, and these mouthwatering potatoes. To see a photo of these golden beauties, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can download an illustrated guide to this recipe section.
Serves 4
1 to 2 pounds baby Yukon Gold potatoes
4 cups water
1 tablespoon finely ground sea salt
2 to 3 tablespoons grass-fed beef tallow
medium onion, chopped
Ground pepper and additional salt to taste
Step 1—Parboil the potatoes: Rinse and drain baby potatoes but do not peel. Cut each potato in half and place in a single layer in a large, ovenproof skillet or sauté pan. Add enough water to cover and a tablespoon of salt. Over medium-high heat, bring the water to a boil and reduce the heat. Simmer for 15 to 18 minutes or until the potatoes are fork tender. DO NOT let the potatoes overboil or they will be mushy, and under-boiling will result in an apple-like crunch. To ensure the perfect texture, after 10 minutes of simmering, test a potato every minute or so until you’re getting the perfect al dente result.
Step 2—Sauté and sear: Drain the pan of all excess liquid, transfer the parboiled potatoes to a bowl, and wipe the pan dry. Preheat the oven to 375°F. Using the same ovenproof pan, melt the tallow over medium-high heat. When the fat is hot, add the potatoes back to the pan, and stir to coat them as evenly as possible with the melted beef fat. Sauté for 3 to 5 minutes. For flavor, sprinkle in the chopped onions. Cook for a few more minutes, gently mixing the onions in with the potatoes and coating them in the tallow. Then place the pan on the middle rack of your hot oven for 5 to 8 minutes, or until the cut sides of the potatoes turn golden and the edges have browned.
Step 3—Finish and serve: Add pepper and more salt to taste and serve hot. They make the perfect side with steak, roast beef, meat loaf, burgers, chicken, turkey, or pork chops. Leftovers are wonderful the next morning, reheated for breakfast with eggs, bacon, and/or sausage.
Clare’s Sautéed Pork Chops with Caramelized Onions
Pork is still a bargain when compared to other meats, and Clare enjoys the simple process of making this one-pan dish. The caramelized onions are buttery sweet, and cooking the pork in their rendered juice keeps the chops moist while adding another layer of flavor. They are so tasty that Clare cooked them up to welcome Mike back from the Sunshine State. To see a photo of this dish, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can download an illustrated guide to this recipe section.
Serves 4
4 center-cut, bone-in pork chops, thick and well marbled (See tip below)
1 teaspoon finely ground sea salt
teaspoon ground white or black pepper
1 tablespoon poultry seasoning (or ground sage)
3 large onions (white, yellow, Spanish, Vidalia, or a mix)
4 tablespoons salted butter, divided
Step 1—Prep the meat: Remove the cold pork chops from your refrigerator, rinse them off, dry them well with paper towels, and sprinkle each side with sea salt, white or black pepper, and poultry seasoning (or ground sage). While you work on the next step, rest the chops on plates outside of your fridge. By the time you finish with Step 2, the chops should be at room temperature and ready to cook. (Never place cold meat in a hot pan.)
Step 2—Caramelize the onions: Julienne your 3 onions. Over medium-low heat, melt 3 tablespoons of the butter in a large ovenproof skillet or sauté pan. When the butter is melted, add the sliced onions, and cook over medium-low heat, stirring occasionally, until golden brown (35 to 45 minutes). If needed during the cooking, add a bit more butter to the pan to prevent scorching.
Step 3—Cook the chops: Preheat your oven to 365°F. Keeping your pan over the heat, use a slotted spoon to transfer the onions from the pan into a bowl, leaving as much of the sweet onion juice behind in the pan as possible. Bring up the heat to medium-high, add another 1 tablespoon of butter to the pan. When melted, add the chops and cook for 3 to 4 minutes on each side, then pop them into the preheated oven for 18 to 20 minutes (flipping once during this stage). Chops are finished with this stage of cooking when the fat appears golden brown.
Step 4—Finish on the stovetop: Taking care not to burn yourself on the hot handle, transfer your pan from the oven back to the stovetop. Add the cooked onions back to the pan. Cook the chops and onions together over low heat for about 3 more minutes (or until the onions are reheated well and the chops reach an internal temperature of 150°F). Remove the pan from heat and allow the chops to rest with the onions for at least 10 minutes before cutting. This final resting period is important to preserve the wonderful juiciness of your delicious chops. Serve with crusty bread and eat with joy!
Tip on picking pork chops: Bone-in, center-cut pork chops are what you want for this recipe. Look for chops at least 1 inch in thickness. The thicker the cut, the juicier the results. Loin chops are too lean, and boneless chops tend to be dry. For the best-tasting, juiciest chops, also look for well-marbled meat with a layer of visible fat around the edges. As most chefs will tell you, fat means flavor.
Asparagus Roasted with Lemon & Garlic
Addison Ford Babcock’s gourmet luncheon posed some challenges for poor Esther, but this delightful dish wasn’t one of them. The roasting method is quick and easy, creating a sophisticated side bursting with bright flavor. While thinner asparagus spears are always more tender, thick-stemmed asparagus works fine in this recipe as long as their woody parts are removed—the directions (below) tell you how.
Serves 4
1 to 1 pounds fresh asparagus
3 tablespoons extra-virgin olive oil or avocado oil
1 teaspoon sea salt
3 cloves garlic, minced
1 lemon
Step 1—Prep oven and pan: Preheat oven to 425°F. Line a sheet pan with parchment paper or aluminum foil.
Step 2—Prep asparagus: Rinse asparagus, drain, and dry thoroughly with paper towels. If asparagus is thick, slice off the woody ends and (if necessary) use a vegetable peeler to peel the bottom half of the thicker stalks to remove their tough exteriors.
Step 3—Coat and flavor: Mix the oil and sea salt in a large bowl. Add the spears and, using one clean hand, gently toss to coat thoroughly with the oil. On your lined baking sheet, lay out the spears in a single layer. Scatter the minced garlic evenly over the oiled stalks. Finally, wash and dry the whole lemon. Slice into thin rounds, remove any seeds, and lay the lemon slices over the oiled stalks. For lighter lemon flavor, use fewer slices.
Step 4—Roast until tender: Timing is tricky on this dish. Thinner asparagus stalks will be finished cooking in 4 to 9 minutes. Thicker stalks may take up to 14 minutes. Be vigilant and check every few minutes to achieve the desired tenderness.
Optional finishing flavor: Clare Cosi sometimes adds an Italian touch to her asparagus spears by sprinkling grated Romano or Parmesan cheese over the stalks as soon as they’re removed from the oven. With cheese or without, these roasted garlic and lemon spears are delicious.
Individual Cherry (or Berry) Clafoutis
A simple but classic French dessert that originated from the Limousin region of France, Cherry Clafoutis is a delight of sweet crepe batter poured over fruit and baked into a crustless, slightly custardy tart. It was a favorite of the late Christian Bodiguel, who served for years as the executive chef of the Venice Simplon-Orient-Express (VSOE), a rolling museum featuring gorgeously restored carriages from the original line, dating back to the 1920s and ’30s. Addison Ford Babcock remembered how much she enjoyed these adorable individual versions aboard the posh train, and she proudly presented them to Clare and Esther at their gourmet brunch. This recipe is slightly adapted from Chef Bodiguel’s original, which he shared with the public. If you don’t have fresh cherries available, you can substitute frozen. Though not traditional, blueberries will (in an American pinch) work wonderfully, as well. May you eat (and travel) with joy! To see a photo of this dessert, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can download an illustrated guide to this recipe section.
Makes 4 servings
Softened butter for greasing ramekins
1 cups roughly chopped sweet cherries (or whole blueberries)
1 large egg + 2 large egg yolks
3 tablespoons + 1 teaspoon whole milk
4 teaspoons heavy cream
teaspoon pure vanilla extract
2 teaspoons kirsch (or cherry juice or Pom juice)
1 tablespoon + 1 teaspoons melted butter (use entire amount for batter)
⅓ cup confectioners’ sugar
3 tablespoons all-purpose flour
Whipped cream or ice cream (for topping)
Step 1—Prepare: First, preheat your oven to 300°F. Generously butter four 4-ounce ramekins. Rinse and thoroughly dry your fruit. If using cherries, de-stem, pit, and roughly chop them. Blueberries should be left whole. Measure out the proper amount of fruit and divide it among the ramekins.
Step 2—Make the batter: Melt the butter, measure out exactly 1 tablespoon + 1 teaspoons, and set it aside to cool before adding it to the batter. In a mixing bowl, whisk your egg and egg yolks well. Whisk in the milk, heavy cream, vanilla, and kirsch (or juice). Measure out the melted (and cooled) butter and add it to the bowl along with the sugar and whisk until dissolved. Finally, whisk in the flour, making sure it’s fully incorporated. The batter will be loose.
Step 3—Bake and serve: Divide the loose batter evenly among the ramekins. Place the ramekins directly on your oven’s center rack. Bake for about 30 minutes. Serve lukewarm with a topping of whipped cream or ice cream. The combination of warm fruit dessert and cold, creamy topping is pure delight.
The Village Blend’s Double-Chocolate Espresso-Glazed Loaf Cake (Melt & Mix)
A special treat from the Village Blend pastry case, these rich chocolate loaves are delivered to Clare’s shop every morning by her baker. The chocolate flavor is to die for, which is why the slices from these loaves always sell out. Clare developed the recipe years ago for her “In the Kitchen with Clare” column, one of the part-time jobs she held in New Jersey while raising Joy as a single mom. These glazed chocolate cakes are versatile, too. Enjoy slices as a snack with coffee. Or fancy them up for dessert service by plating them with a side dollop of sweetened whipped cream or gelato. To see a photo of the finished cakes, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can download an illustrated guide to this recipe section.
Makes 2 cakes using loaf pans of 8 × 4 × 2 inches
3⁄4 cup (1 sticks) unsalted butter, sliced into small pieces
cup vegetable oil
2 cups granulated sugar
6 ounces semisweet chocolate, chopped
cup brewed coffee or espresso
cup whole milk
3 cups all-purpose flour
cup unsweetened cocoa powder
2 teaspoons baking powder
teaspoon baking soda
¼ teaspoon finely ground sea salt (or table salt)
3⁄4 cup sour cream (full fat)
2 teaspoons pure vanilla extract
3 large eggs, room temperature, fork-whisked
1 cup semisweet chocolate chips
Chocolate Espresso Glaze (recipe follows)
Step 1—Prep oven and pans: First, preheat oven to 300°F. Butter bottom and sides of 2 loaf pans (size 8 × 4 × 2 inches) and create parchment paper slings. The handles of these slings will be used to lift the baked cakes successfully out of their pans. To make the slings: Trim a length of paper in each pan so that the bottom is covered and the excess paper extends beyond the long sides to create handles. The butter will help the paper stick to the pan’s sides. For a tight fit, put sharp folds in the paper where it hits the pan’s corners.
Step 2—Easy “melt-and-mix” method: Into a saucepan combine the sliced-up butter, oil, sugar, chocolate, coffee, and milk. Stir over low heat until chocolate is melted and all ingredients are smoothly blended together. (Do not allow this mixture to boil or you’ll end up with a scorched taste to your chocolate.) You can also use a microwave to melt these ingredients, but be sure to use a microwave-safe bowl and heat in 30-second bursts, stirring between each burst to prevent the chocolate from burning. Set aside to cool.
Step 3—Finish batter: Into a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the cooled chocolate mixture from Step 2, along with the sour cream, vanilla, and whisked eggs. Beat with an electric mixer, scraping down the bowl until all ingredients form a smooth batter. (Do not overmix.) Finally, fold in the chocolate chips.
Step 4—Bake and cool: Divide the batter evenly between your 2 lined loaf pans. Bake for about 70 to 80 minutes (time will depend on your oven). Remove from oven. Cakes are done when toothpicks inserted into the centers come out with no wet batter clinging to them. Allow cakes to cool 10 minutes in the pan and then use the parchment paper handles to lift the cakes out. Let the cakes cool on a rack for at least a full hour before slicing. Do not glaze until completely cool.
Step 5—Glaze and serve: While the cakes are cooling, mix up the Chocolate Espresso Glaze (recipe follows). Spoon generously over each completely cooled cake top. Use the back of your spoon to spread the glaze evenly. Be sure to push excess glaze over the edges for a nice drizzly effect down the cake sides. Enjoy as a snack cake or serve slices on dessert plates with a generous dollop of sweetened whipped cream or a scoop of gelato on the side.
Chocolate Espresso Glaze
This glaze pairs beautifully with chocolate, mocha, and vanilla cakes as well as croissants. Spoon the glaze over the tops of your cakes and cupcakes to “frost” them or use a fork to drizzle the glaze back and forth across your pastry. Either way, it makes a delicious finish to your baked goodies.
Makes about 1 cup
1 cup semisweet chocolate chips (or 6 ounces of block chocolate, chopped)
¼ cup brewed coffee or espresso
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
teaspoon espresso powder
¼ teaspoon finely ground sea salt (or table salt)
1 tablespoon corn syrup (light or vanilla)
1 cup confectioners’ sugar
Place chocolate chips (or 6 ounces of chopped block chocolate) into a mixing bowl and set aside. Over low heat, bring the following ingredients to a simmer in a small saucepan: coffee or espresso, butter, vanilla, espresso powder, salt, and corn syrup. Pour the simmering liquid over your chocolate chips (or chopped chocolate) and stir with a rubber spatula until all chocolate is melted and the liquid is smooth. Finally, add in 1 cup of confectioners’ sugar and whisk until the glaze is completely smooth and shiny (with no lumps). You can spoon it over your cake and use the back of the spoon to smooth the glaze into an even layer. Or you can use a fork and a back-and-forth motion for a drizzling effect. Glaze will be wet at first and should set in about an hour.
The Village Blend’s Twinkie Tribute Cupcakes
A Twinkie Tribute Cupcake is a terrible thing to waste, but that’s exactly what happened when an annoying ringtone set everyone off in the Writer’s Block Lounge. The ball of tender golden cake with the gooey marshmallow filling was hurled at another patron who, despite being splattered, couldn’t help but enjoy the cake-plosion’s deliciousness. A retaliatory fling caused collateral damage, which soon escalated into the kind of food fight rarely seen outside of school cafeterias. Fortunately, the US Navy—in the form of a retired captain—ended the campaign. After warning commands were issued, Captain Siebold mellowed the situation with a lecture on smooth rhythms to inspire calmer seas for the lounge’s future. Now you too can create your own edible tribute to the classic Twinkie treat. Clare developed this recipe years ago for her “In the Kitchen with Clare” column. With a cake mix starter, these spongy golden cupcakes with marshmallow filling couldn’t be more foolproof to make. (Just don’t throw them!) To see step-by-step pictures of this recipe, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com, where you can download an illustrated guide to this recipe section.
Makes 12 cupcakes
For the Cupcakes
1 box yellow cake mix (*see note below)
1¼ cups water
⅓ cup vegetable oil
4 egg whites (room temperature is best)
For the Marshmallow Filling
(Double this recipe if you’d like a frosting, too)
6 cups (one 10-ounce bag) mini marshmallows
2 tablespoons corn syrup (or vanilla-flavored corn syrup)
cup confectioners’ sugar
2 tablespoons unsalted butter, softened
1 tablespoon milk
teaspoon vanilla extract (use clear vanilla for a whiter filling)
*A note on the cake mix: Use any plain yellow cake mix (not butter yellow) for this recipe. Just be sure to pick up a mix that lists oil in the directions and has “pudding in the mix” as a feature. When you use oil in a cake recipe, your cake will stay fresher for a longer period of time.
To make the cupcakes:
Step 1—Prep oven and pan: Preheat oven to 350°F and spray a 12-cup muffin tin with nonstick spray or line with cupcake liners and set aside.
Step 2—Mix the batter: Into a large mixing bowl, combine cake mix, water, and oil. Beat with an electric mixer for about 1 minute until a smooth batter forms. Be sure to scrape down the bowl as you mix. Place in the fridge until you complete the next step.
Step 3—Beat the egg whites: In a clean and dry glass, metal, or ceramic bowl (do not use plastic, which holds grease), beat egg whites until soft peaks form.
Step 4—Fold the eggs into the batter: Using an electric mixer on a low speed, fold the egg whites into the cake batter. Do not overbeat; mix just enough to smoothly incorporate the egg whites. You should no longer see white, just the yellow batter.
Step 5—Fill the pan and bake: Fill each cup with ¼ cup batter. Then go back and add 1 tablespoon more to each cup. Do not fill cups to the top. This should give you 12 cupcakes with a little batter left over for a 13th cupcake (if you want a baker’s dozen). When you fill the cups as described, they should bake up uniformly with little golden domes. Bake for 15 to 17 minutes. Transfer pans to a cooling rack and allow the cupcakes to cool in their pan.
To make the filling (and frosting, if doubling):
Step 1—Create the marshmallow crème: Place mini marshmallows in a large, microwave-safe bowl, drizzle the corn syrup over them, and heat in your microwave for about 30 seconds (adding 15-second increments if needed). Do not completely melt the marshmallows. Watch for them to become very soft. Then stir them up and voilà, you have made marshmallow crème (aka Fluff). Set this mixture aside to cool.
Step 2—Mix the filling (and frosting, if doubling): Once your marshmallow crème has completely cooled, add the remaining ingredients to the bowl: confectioners’ sugar, butter, milk, and vanilla extract. Using an electric mixer, beat the filling until smooth and blended, scraping down the bowl as you mix.
To assemble the cupcakes:
Step 1—Unstick the cupcakes: If you are not using cupcake liners, carefully run a knife around the outside edge of each cupcake to free it from the metal pan. Then place it right back into the well for stability.
Step 2—Cut the hole: Using a small, sharp knife, cut a cone-shaped hole into the top of each cupcake. Remove the cone and fill the hole with the copycat Twinkie filling. To prevent sticking, lightly coat your spoons with nonstick spray. You can also use a pastry bag for this job. Or create one in a pinch by spooning the filling into a ziplock bag and snipping off one corner with scissors.
Step 3—Fill and finish: Slice off the top of your cupcake cone and place it back on the filled cupcake. The filling is gooey and delicious. If you prefer a stiffer filling, simply chill the cupcakes in the fridge after filling. You can serve your Twinkie Tribute Cupcakes as is or frost the tops, as long as you doubled the filling, as directed. Or make a vanilla buttercream frosting, if you like—though this would be a departure from a pure “Twinkie Tribute,” it would still be delicious.
Tip for the baker: What should you do with that extra bit of cake that you cut from the center of each cupcake? Are you kidding? Brew a pot of coffee and snack away!
Kismet
Kismet is a “spirited” coffee drink that was originally created for the Writer’s Block Lounge decades ago by one of its members, a bartender named Bobby Briscoe. The word kismet means fate, and the name proved prophetic on one momentous night when many lives took a fateful turn with this drink.
To make your own Kismet, pour a shot of crème de cacao (white or dark) into a tall glass or mug for a hint of sweet chocolate flavor. Add a shot of Kahlúa to boost the drink’s coffee spirit. Fill the rest of the mug with a premixed Americano, or you can substitute boldly brewed coffee. That’s your Kismet!
To make an Americano, add a double shot of espresso (2 ounces) to a tall coffee cup. Pour 8 ounces of hot water (off the boil) over the top. No espresso machine? No problem. As mentioned above, substitute a boldly brewed cup of coffee. If serving as a dessert drink, feel free to pour a bit of steamed milk into your Kismet or top with a dollop of sweetened whipped cream and a garnish of grated chocolate or dusting of cinnamon.
From Clare, Matt, Madame,
Esther, Tucker, Dante, Nancy, and everyone at the Village Blend…
May you eat and drink with joy!