A Brew to a Kill (48 page)

I knew this year would be my practicum with Mike Quinn, and this weekend was my turn to make the effort—although, really, how much effort was it to join the man you love at the Ritz?

Dinner in Georgetown, Mike texted. Champagne chilling.

Can’t wait to CU, I texted back and waved good-bye to my kids.

“Be good!” I called before reciting the silent prayer of every mother, manager (and upright sleuth) since time began.

Please don’t kill each other!

Visit Cleo Coyle’s virtual Village Blend at
www.CoffeehouseMystery.com
to download even more recipes including:

* Ube Cake
(a beautiful blue-violet Filipino dessert)
* Blue Velvet Muffins
(inspired by the Ube Cake)
* Easy Pound Cake Swirled with Nutella
* Strawberry Cheesecake Muffins
* Caramel Latte Cupcakes
* Maple Bacon Cupcakes
* Mostly Frosting Cupcakes (
with whipped “flour frosting”
)
* Dreamy (Low-Fat) Mocha Muffins (
with ricotta
)
* Chocolate Fudge Frosting (
sans butter or cream
)
* Easy Frozen Yogurt Bites (
from your favorite flavored yogurts
)
*
Champorado (chocolate rice pudding, a favorite Pinoy breakfast)
* Forbidden Chocolate Muffins
(inspired by the
Champorado
)
* Cakelets and Cream Sandwiches
* Black Bean Brownies
(you’ll taste chocolate not beans!)
*
Ensaymada (a delicious Filipino brioche)
* and more…

Clare Cosi’s Blueberry Muffin Tops

Nothing builds up the appetite for cozy comfort foods like a DEA interrogation, and the morning after her arrest by the Feds, Clare craved a big stack of blueberry pancakes. Unfortunately, pancakes require attention to the griddle—the pour, the flip, the juggling act of keeping everything warm. With Quinn and Matteo about to go for each other’s throats, Clare found herself with the same hands-free goal as your typical harried parent, attempting to fix breakfast while keeping potential combatants apart.

The solution? Muffin tops! Much like a pancake, Clare’s muffin top batter is a basic quick bread with the added tanginess and nutrition of yogurt. For fat, Clare chose healthy canola oil. For flavor, she balanced the tartness of lemon zest with a sweet kiss of vanilla, and all those luscious, juicy blueberries.

Best of all, these muffin tops could be dropped on a sheet pan and baked all at once, so Clare would have time to brew up a fresh pot of coffee—and make sure all the sharp utensils were off the table.

Makes about 20 muffin tops (depending on size)

1¾ cups all-purpose flour
½ cup sugar
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
1½ cups whole, fresh blueberries
(if using frozen, roll lightly in flour first)
2 large eggs
¹⁄³ cup canola or vegetable oil
½ cup whole milk
½ cup plain yogurt
2 teaspoons vanilla
1 teaspoon lemon zest
Confectioners’ sugar, to dust tops after baking and cooling (optional)

Step 1—Mix ingredients:
Measure out flour, sugar, salt, baking powder, and baking soda into a mixing bowl. Whisk to blend well, then add the blueberries and lightly toss to coat the berries. (Do not crush them, keep them whole.) In a separate bowl, crack in the eggs and beat lightly with fork. Add oil, milk, yogurt, vanilla, and lemon zest. Stir well. Finally, pour the wet ingredients into the dry and gently stir, only enough to blend into a lumpy batter. Do not overmix or you’ll develop the gluten in the flour and your muffin tops will be tough instead of tender. Place the bowl in the fridge to chill for ten minutes.

Step 2—Preheat oven and prepare pan:
While the batter is chilling, preheat oven to 350° F. Line a baking sheet with parchment paper (some blueberries will leak a bit and this will save time on clean up). When oven is ready, remove batter from fridge and drop by heaping tablespoons onto the baking sheet. You want rounds of about 2 inches. These will double in size after baking, so leave room between.

Step 3—Bake:
Depending on your oven and the kind of baking sheets you’re using, the baking time may be between 12 and 15 minutes. Rounds will rise in the center, resembling muffin tops, and should be golden in color. Serve the muffin tops warm with butter or allow them to cool on a rack and finish with a dusting of powdered (confectioners’) sugar.

Note on Cooling:
Do not allow the muffin tops to cool on the hot pan. The bottoms may end up steaming and become tough. Cool them on a wire rack.

How to Store:
To store your tops, allow them to cool completely (otherwise moisture will condense and you’ll get a soggy product). Wrap in plastic or place in an airtight container and store in refrigerator. They’ll keep several days this way.

Easy Hong Kong–Style Egg Custard Tarts

After tasting Mrs. Li’s egg custard tarts, Clare developed her own recipe using muffin pans. For authentic tarts, you can’t beat Chinatown’s bakers, but these are a very close second. Unlike English custard recipes, which include nutmeg or other spices, Chinese egg custard uses only a trace of vanilla. The overall flavor is wonderfully pure—sweet, eggy, and absolutely delicious. Traditionally, Hong Kong–style egg custard tarts are served and eaten warm, but Clare also enjoys these chilled, especially on warm summer days.

Makes 12 tarts

For filling:

4 large eggs
4 egg yolks (save the egg whites for brushing crusts)
²⁄³ cup whole milk
²⁄³ cup sugar
½ teaspoon salt
½ teaspoon vanilla

For tart shells (options):

Make your own (recipe follows)
or 12 premade tart crusts
or 2 premade pie crusts
or 1 box of frozen puff pastry dough

Step 1
—
Create filling:
First preheat your oven to 325° F. Gently whisk together filling ingredients until sugar and salt are dissolved and eggs are blended into the mixture. Do not over whisk or allow to froth up too much. Run the mixture through a sieve. (Do not skip this sieving step.)

Step 2
—
Muffin Pan Tart Shells:
Unroll two premade pie crusts or thaw and unfold frozen puff pastry and stamp or cut out large circles. Generously coat muffin cups with nonstick spray or grease them well with butter or shortening. Tuck the dough circles into each cup. The dough does not need to reach up to the rim, but it does need to rise at least halfway up the cup. Turn the reserved egg whites into an egg wash by adding a few drops of water and whisking with a fork. Brush the whites across the top edges of the crusts—this will protect them and help them turn golden brown. Once your strained filling is ready, pour into the tart shells, about two thirds full. Do not fill all the way.

Step 3—Bake:
About 25 to 30 minutes is the most you’ll want to bake these. Do not overcook. The centers should resemble creamy custard and not be hard and rubbery. Tarts are done when the filling sets (is no longer wobbly). A toothpick inserted should stand up on its own. Allow to cool before removing from the tins. Use a butter knife to gently pry the
crust free. These tarts are traditionally served and eaten warm, but they’re just as good after being chilled. To store, loosely wrap tarts in plastic or wax paper and refrigerate.

CLARE’S QUICK TART CRUSTS

Makes 12 small tart shells or 1 large tart crust

1¼ cup all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
6 tablespoons butter (chilled)
¼ cup vegetable shortening
2–3 tablespoons hot water, or as needed

Sift the flour, salt, and sugar into a bowl. Cut the butter into small pieces and add in the shortening. Using the tips of your fingers, work the fats into the flour until it resembles coarse crumbs. Add the hot water and continue working and kneading until it comes together into a smooth dough. Pat the dough into a large ball, flatten the ball into a disc, and wrap the disc in plastic or wax paper. Refrigerate for thirty minutes, then dust a surface with flour and roll flat. Stamp out circles and press into tart molds or muffin pan tins. Bake as directed in the Easy Hong Kong–Style Egg Custard Tart recipe previous to this one.

Clare Cosi’s Oatmeal Cookie Muffins

Because these muffins smell and taste like his mom’s oatmeal cookies, they’re a favorite of Detective Mike Quinn’s—and lately his boss’s, New York’s one and only police commissioner. Redolent with the flavors of brown sugar, cinnamon, and raisins, Clare’s muffins are also packed with nutrition and fiber. She developed the recipe one morning while making steel-cut Irish oatmeal for Mike, although she more
often uses rolled oats for this recipe. Don’t know the difference between steel-cut, rolled, and quick-cooking oats? Jump ahead for a little tutorial. Whichever you use, however, the overnight soak in buttermilk turns them into a delicious ingredient.

Makes 6 standard muffins

1 cup buttermilk (low-fat is fine)
½ cup rolled oats (not instant or quick-cooking, see
note 1
)
1 egg
½ cup dark brown sugar
2 tablespoons canola (or vegetable) oil
1 teaspoon cinnamon
1 teaspoon vanilla
¼ teaspoon salt
½ cup raisins
1 cup all-purpose white or white whole wheat flour (see
note 2
)
½ teaspoon baking powder
½ teaspoon baking soda

Step 1—Soak oats overnight:
Very easy. Combine buttermilk and oats in a bowl or plastic container. Cover and place in refrigerator overnight (or at least 6 hours before making muffins).

Step 2—Make batter:
Crack egg into a bowl and beat lightly with a fork. Add buttermilk and oat mixture (from Step 1), dark brown sugar, oil, cinnamon, vanilla, salt, and raisins. Stir well to combine. Now add flour, baking powder, and baking soda, and stir to create a lumpy dough. Do not overmix at this stage or you’ll develop the gluten in the flour and your muffins will be tough instead of tender.