How to Make Mason Jar Cold Brew Coffee from Cleo Coyle's Dead Cold Brew

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Cold Brew Coffee is a smooth and refreshing beverage. The flavor is outstanding, never weak or watery as many iced coffees can be. Cold Brew is also insanely easy to make. 




Although there are many recipes for Cold Brew, our favorite is this Mason Jar Method. The jar’s lid seals the coffee in an airtight lock, keeping it fresh as you steep it—and after you filter it. This process is easy, practical, and (best of all) inexpensive. So let’s make some Cold Brew! 

~ Cleo Coyle, author of 
The Coffeehouse Mysteries

Click for the Free Recipe PDF.

To download a free PDF of this recipe right now, click here.

To view the video version of this post, click here to keep reading...

Bonus Recipes from Cleo Coyle's Coffeehouse Mystery SHOT IN THE DARK

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🍴

Our Bonus Recipes for...



Our New Release!

Shot in the Dark
by Cleo Coyle




Mystery Pick of the Month

"Gripping and Entertaining"
--Library Journal (starred review) 


"Penetrating insights" --Kirkus Reviews


"Sure to delight" --Publishers Weekly




SHOT IN THE DARK 
includes a "bang-up" menu 
of tempting recipes...





Our Free Recipe Guide to
Shot in the Dark will be posted 
here this week...



Sign up for our
so you don't miss it!




 Bonus Recipes are
also posting here soon.
In the meantime please
enjoy the many
recipes on this blog...
  




Bonus Recipe Video: How to make espresso 
with a stovetop moka pot...




For written instructions with tips, 
see the Recipe Section of 
Shot in the Dark by Cleo Coyle.




How to Make Queso Fundido: The Billionaire Mexican Cheese Dip by Cleo Coyle

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In Spanish, fundido means melted, consequently, queso fundido means melted cheese, and if you’ve sampled it, then you may agree it’s about the best cheese dip on the planet. 


Originally served in Northern Mexico and the Southwestern US, queso fundido has culinary roots that take it back to campfire eating, which is why it's traditionally served bubbling hot.  

The recipe in this blog post is the version my husband and I enjoy. That's why we included a version of this recipe in one of our most popular Coffeehouse Mysteries Billionaire BlendHappy Cinco de Mayo, everyone! May you... 



Eat with fundido joy! ~ Cleo


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

To download our recipe now
as a free PDF, click here.

http://coffeehousemystery.com/userfiles/file/Cleo-Coyle-Queso-Fundido-Mexican-Cheese-Dip.pdf
To download this recipe 
as a free PDF, click here

To see our recipe in blog post form, scroll down or click here.

WIFE vs. HUSBAND: Cleo Coyle asks, "Is it Sauce or Soup?"

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So I was cleaning out the refrigerator—an interesting exercise in culinary archaeology—and I mentioned to my husband, Marc, that I’d found six whole tomatoes in the crisper, and they were in no shape for a salad or garnish. "I hate to throw them out, so if you want to do something with them, be my guest..."

Cleo ponders a solution to
overripe tomatoes.
(BTW, these weren't them.)

An hour later, sitting at my laptop, my concentration was broken by an enticing scent. I followed the aromatic breadcrumbs to find my six-foot husband bent over a steaming pot. "It’s a sauce, but it’s pretty loose," he said. "I was about to thicken it with a small can of tomato paste."

I tasted it and shook my head. "You don’t need tomato paste because you’ve made an amazing tomato soup here, not a sauce." Then he tasted it and shook his head. "It’s not soup yet, but it could be..."

I agreed. "Especially if you cream it!"

Another half hour ticked by. When I sampled the soup again, it tasted even better.

"I think it’s more of a chowder or stew than a soup," my husband now insisted. "Whatever you want to call it, the stuff is great,” I replied. And the best part of this story is that you, dear reader, do not have to take my word for it. You can try the recipe for yourself.


Cleo Coyle's (Spring Excavation)

Bacon and Tomato Soup


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


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

Click for Free Recipe PDF.


Cleo Coyle's (Spring Excavation)
Bacon and Tomato Soup

Makes about 6 servings

Ingredients:

5 slices bacon, chopped
¼ pound ground sausage (we had breakfast sausage on hand)
1 teaspoon sea salt
1 teaspoon ground black pepper
8 cloves garlic, peeled and whole
2 yellow onions, diced
4 stalks celery, chopped
1 large carrot, diced
1 tablespoon oregano
¼ teaspoon crushed red peppers
6 large tomatoes, cleaned and chopped
1 cup chicken, beef, or vegetable stock
1 cup water
¼ cup heavy cream

STEP 1 - PRIME THE POT: Sauté the bacon in a five quart pot. When the bacon is browned, add the sausage and break it up. When the pork is browned add salt, the ground black pepper, and the garlic cloves (whole). Cook until the outside of the garlic begins to look clear, about 3 to 5 minutes.

STEP 2 - ADD THE VEGETABLES: Stir in the diced onions and carrots, and the chopped celery. Cook over medium heat, about 5 to 8 minutes.

STEP 3 - SPICE PLUS TOMATOES: Add the oregano and crushed red pepper, stir well and cook for another minute. Add the chopped tomatoes and stir the pot. Finally add the stock and the water. Stir as the ingredients come to a boil. Cover loosely and simmer over a low heat for about thirty minutes, stirring occasionally.

STEP 4 - CREAM IT: For added richness, add heavy cream (or half-and-half or even milk) after thirty minutes and simmer for another 3 to 5 minutes. Buzz with a hand blender, if you like, to smooth the texture.


Serve hot with crackers or crusty bread and...





🌷

Have a beautiful spring!


6 Secrets to Making The Perfect Patty Melt -- A Holiday Buzz recipe from Cleo Coyle

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A recipe from Cleo Coyle's 2012 New York Times bestselling
Coffeehouse Mystery: Holiday Buzz. This recipe post was originally
published by Cleo Coyle on Feb. 19, 2013 -- and again on Jan. 9, 2018
at Mystery Lovers' Kitchen.

Patty melts are absolutely delicious and (IMO) even better than burgers. The traditional version is made with juicy ground beef, but you can certainly mix it up with ground turkey or chicken. The only drawback to making these instead of burgers is an extra step or two in the process, which is why I make them extra-large—eight big ounces per patty melt. No, I do not eat the whole eight-ounce sandwich myself, and that's the point...


The Perfect Patty Melt
Cut this mondo patty melt in half, and you’ve got dinner for two. Cook two of these big boys, and you’ve got dinner for four.

Less sandwiches = less work. 

And less work always helps me eat with joy! ;)


To download a free PDF of this recipe right now, click here.

To continue reading this post, click here or on the Read More link below.





How to Make Chocolate Buttercream Frosting without Butter or Cream by Cleo Coyle #Dairyfree

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

This "buttercream" frosting has no butter or cream, yet it tastes like a chocolate fudge dream. So what's the mystery ingredient to this frosting? It's one that vegans and vegetarians may have guessed by now...avocado.

If you've never used avocado as a substitute for butter in baking, I can tell you that it's a lot of fun to play with...

To continue reading this post, click here.


How to Make Italian Christmas Panettone Pain Perdu by Cleo Coyle

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A popular breakfast in New Orleans, pain perdu literally means lost or wasted bread. Traditionally it's made with thick slices from a crusty French loaf that's gone stale, but our readers may remember this special version of the dish from our Coffeehouse Mystery Holiday Buzz.
Holiday Buzz:
A Coffeehouse Mystery
 To learn more or buy,
click here.
Our amateur sleuth Clare Cosi cooks it up on Christmas morning for her longtime love interest, NYPD Detective Mike Quinn. Because of her Italian heritage, my husband and I knew Clare would use panettone to make her pain perdu

If you've never tried panettone, a slightly sweet Italian yeast bread enjoyed during the Christmas season, look for it in boxes like the one in my photo above. Boxed panettone can keep for months, but once it's out of its wrappings, this delicious bread goes stale fairly quickly. When that happens, simply follow my directions for a festive French toast--either for breakfast or dessert. See both serving ideas in my recipe directions. And...

May you eat with comfort and joy!
~ Cleo Coyle, author of 

Click for Free Recipe PDF



To download a free PDF of this recipe right now, click here.

To continue viewing this post and its big, step-by-step photos, scroll down or click here or on the Read More link below...






How to Make Holiday Pernil: Crispy-Skinned Roasted Pork Shoulder by Cleo Coyle

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Easy to make yet impressive to serve, this slow-roasted, crispy-skinned pork shoulder is a beloved treat in many Latin American homes, especially during the Christmas season. 


Like a stunning holiday turkey, a roasted pork shoulder will wow your dinner guests. They’ll think you worked a lot harder than you did because there’s no basting, just pop it in the oven and turn it a few times.

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

Years ago, my husband and I shared a smaller version of this recipe. This is a bigger and better version, perfect for large gatherings or more intimate ones--with plenty of tasty leftovers.

Happy Holidays, Merry Christmas, and Feliz Navidad! 

~ Cleo Coyle, author of 
Click for Free Recipe PDF




To download a free PDF of this recipe right now, click here.

To continue viewing this post and its big, step-by-step photos, scroll down or click here.



Sweet Potato Casserole with Crunchy Brown Sugar Pecan Topping: A Lighter Version of the Classic Thanksgiving Side Dish (No Marshmallows)

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Buttery mashed sweet potatoes baked with a crunchy-sweet pecan topping is a beloved American side dish for Thanksgiving. One of the earlier places I saw it published was a 40-year-old cookbook celebrating heritage recipes from Georgia--and that recipe likely had its roots in the "sweet potato pudding" published in the first American cookbook, circa 1796.

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Click here to get
the recipe PDF, and...


With the countdown now on for the big feast, I'm happy to share my version of this show-stopping recipe. It's just as decadent in flavor, but uses less butter, sugar, and flour (you won't miss it!). And if you make it, I promise you will absolutely...

Eat with joy!


~ Cleo Coyle, author of 
The Coffeehouse Mysteries

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

To see the entire blog post with big, step-by-step photos, scroll down, or click here...




Cheddar Corn Spoon Bread: A No-Fail American Souffle from Cleo Coyle

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This no-fail "American soufflé" is incredibly easy to cook and makes an impressive comfort-food side dish for fall and winter dinners, especially roast chicken or turkey.

Click for Free Recipe PDF
My husband (and partner in culinary crime writing) finds it hard to stop eating this one, and so do I.

May you, too, eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries


To download a free PDF of this recipe right now, click here.

To continue viewing this post and its big, step-by-step photos, scroll down or click here.




The Secret to Crispy-Skinned Roast Turkey with Videos by author Cleo Coyle

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This herb-butter recipe makes one beautiful bird with crispy, golden brown skin and meat that's full of flavor. The secret to the skin is butter--oil alone won't do it. And the key to flavoring the meat is placing the herb butter in the pocket beneath the turkey skin and right next to the breast meat. 

When you apply herbs and seasonings only on top of the skin, the skin is flavored but not so much the meat underneath. This method allows the herbs and seasonings to penetrate the meat--and the butter helps to keep the meat moist, as well. 

If you've never done this, it's a technique worth learning because the flavor it imparts is wonderful!

May you too cook with love and eat with joy...


~ Cleo Coyle, author of 
The Coffeehouse Mysteries

To continue reading this post,
scroll down or click here...

Our Brave Little Kitten and Pumpkin Pie Cupcakes from author Cleo Coyle #dairyfree

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Because my husband and I dearly love our rescued New York strays, I'm dedicating this post to our hero cat Punkin. His rescue story is one Marc and I will never forget because he saved his whole family one cold fall night. We're also sharing a special "Punkin" cupcake in his honor, one that actually taste like a slice of pumpkin pie. 


🎃 These Pumpkin Pie Cupcakes also make a delicious and relatively healthy dessert for the fall holidays. They’re low in calories and packed with nutritious, fiber-rich pumpkin. My version of the recipe is also dairy-free, and I'm happy to share the details. But first the story of our Brave Little Kitten... 

To read more scroll down or click here...