Recipe: Peach Crostada

Peach Crostada 1a The following recipe is from The Perfect Peach by The Masumoto Family.

* This recipe is of the Crostada but made in the traditional way, not the way written in the directions of the book.

 Items needed:

Baking sheet

Parchment paper

pastry brush

Dough: (prepare 1 day in advance)

3/4 cup all-purpose flour

6 TBSP Whole Wheat flour

1 TBSP Sugar

1/2 cup + 1 TBSP Butter, unsalted cold and cubed

1 Lg egg

1 1/2 tsp milk



1/2 cup sugar

3 TBSP all-purpose flour

1.2 tsp cinnamon

6-8 peaches, ripened, peeled and cut into wedges

about 1/4 cup of turbinado  sugar or coarse sanding sugar for edges

1 TBSP Heavy Cream

Directions: (for dough)

  1.  Place flour, sugar, and salt in a medium bowl or food processor and blend/pulse to mix.
  2. Scatter cubed butter into flour and mix by hand or pulse until resembling coarse sand.
  3. In small bowl, whisk egg and milk together.
  4. Add to flour mixture and mix or pulse until rough dough forms clumps. Do NOT overmix, will become paste and toughen dough. **If dough is extremely wet, can add up to 2 TBSP of all-purpose flour (I had this issue with the recipe and added flour)
  5. Pull together and form into disk about 1″-1 1/2″ thick. Do NOT knead.
  6. Wrap disk in plastic wrap and refrigerate for 1.5-2 hrs or up to one day.


  1. Preheat oven to 375 degrees.
  2. Place flour, sugar, and cinnamon in small bowl and mix together.
  3. Place sliced peaches in medium bowl and sprinkle with flour mixture. Making sure to coat and stir thoroughly without damaging peaches.
  4. Place dough on floured parchment paper, precut to fit baking sheet.
  5. Roll dough into circle about 11″ in diameter and about 1/8″ thickness.
  6. Slide dough disk and parchment paper onto baking sheet.
  7. Using sliced peaches, arrange in single later, going in a circle starting about 1″-1 1/2″ from edge of dough disk.  Continue pattern until you reach the center. **If there is a lot of juices left over, don’t add to peaches, will end up with boil over.
  8. Start at 12’oclock position and begin folding edge of dough over peaches, overlapping dough as you go in circle until completed.
  9. Using pastry brush, brush outer edges of dough with heavy cream and sprinkle with sugar (turbinado or coarse variety)
  10. Place in center of oven and bake for 50-60 minutes or until crust is golden brown.  **If using baking sheet with no edges, place empty baking sheet on rack beneath to avoid spillage in your oven.
  11. Once cooled for about 20-30 minutes, cut into wedges and serve!


Recipe: Christmas Fudge

153801Here’s the recipe…Christmas Fudge YUM!!

3 cups of white sugar
2/3 cup heavy cream
3/4  cup butter
1 (7 oz) jar marshmallow fluff
1 (11 oz) package white chocolate chips
Red and green food coloring
Greased 9×13 pan.

In a medium saucepan, combine sugar, cream and butter.  Heat to between 234-240 degrees.
Stir in marshmallow fluff and white chocolate chips, mix well.
Reserve 2 separate 1/2 cups and set aside.
To one of the reserved 1/2 cups, add red food coloring until you get the color you want.  To the other cup, add the green food coloring.
Pour white mixture into prepared pan.  Pour dots of both red and green mixtures across the top.  Use a toothpick to make swirls throughout the white.
Chill for 2 hours (if you possibly can!)  and cut into 2 inch squares
(Courtsey of

Recipes: Christmas Cocktails

The boy’s drink of choice for the holiday season would be:

Three Wise Men
The Three Wise Men

            • 1/3 oz Jack Daniels
            • 1/3 oz Jim Beam
            • 1/3 oz Johnny Walker


            • Put some ice in a cocktail shaker.
            • Pour the “three wise men” inside the shaker.
            • Shake for about 10 seconds then serve.

The girl’s drink of choice for the holiday season would be:

Candy Cane MartiniThe Candy Cane Martini

            • 1  1/2 oz Vodka
            • 1/2 – 1 tsp Peppermint schnapps
            • 1 oz Club soda
            • Ice
            • Crushed candy canes


            • Put some ice in a cocktail shaker.
            • Pour the vodka, peppermint schnapps and the club soda inside the shaker.
            • Shake the container vigorously, then pour its contents in a martini glass which has been dipped in the crushed candy canes.
            • Serve.



Since it’s Day 4 of Christmas Reads week (and I can’t get enough of Victoria and her books) there’s another giveaway! Just like yesterday it is only going to be up for 24 hours; and who ever wins gets an ebook of Boycotts & Barflies…along with bragging rights! (Sorry no Manolo’s! ;) )


Recipe: Coconut Cake

coconutcakeLemon Curd:

  • 3 large eggs
  • 1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
  • 1 tablespoon (4 grams) finely shredded lemon zest (outer yellow skin of lemon)
  • 3/4 cup (150 grams) granulated white sugar
  • 4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Coconut Cake Recipe:

  • 6 large eggs
  • 2 1/2 cups (325 grams) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170 grams) unsalted butter, room temperature
  • 1 3/4 cups (350 grams) granulated white sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (420 ml) buttermilk
  • 1/2 teaspoon cream of tartar

Sophie Morgan’s Ginger Shortbread

imageThis is one of my favourite things to bake (and eat!) and is actually referenced in Diary of a Submissive as such. I am usually quite generous with the ginger, as I enjoy a little bit of fiery bite to my biscuits. You can be less heavy handed (or even remove it completely).

• 125g/4oz butter (at room temperature)
• 55g/2oz caster sugar
• 180g/6oz plain flour (sifted)
• 28g/1oz crystallised ginger, roughly cut into small pieces
• Optional pinch of ground ginger

1.Beat together the butter and sugar until smooth.

2.Stir in the flour to get a smooth paste.

3. Stir in the crystallised ginger, and the pinch of ground ginger if you’re using it.

4.Empty the mixture onto a piece of cling film, and roll it into a fairly fat sausage shape, using the clingfilm to minimise how much you handle the mix – if you touch it too much it’ll end up very short and your biscuits will turn out really crumbly. Wrap it up and chill it in the fridge for half an hour or until very firm. Meanwhile preheat the oven to 190C/375F/Gas 5.

5.Unwrap your shortbread sausage and cut 1cm slices out of it, to make around 12-14 round shortbread biscuits. Put them evenly (and with some space between them) on a baking sheet lined with baking parchment.

6. Bake for 15-20 minutes or until a very pale golden brown color is achieved. Transfer from pan to rack and allow to completely cool.

Enjoy with a fabulous cup of tea or coffee!

*Note: You may also sprinkle tops of cookies with additional sugar before baking to add a little sparkle and crunch.

Sophie Morgan’s Simple Roast Chicken Recipe

20121226-225228.jpg Sunday roasts were a big tradition in our house growing up (as was the good natured bickering over who got the chicken leg and who got the chicken breast), and while I can’t quite organise myself to cook one of these every weekend, this does remain a firm favourite. It’s also surprisingly straightforward to cook (and tastes fab).

• A whole medium sized chicken
• A white onion
• A lemon
• Four peeled carrots
• Baking potatoes (I use two large ones per person)
• Vegetable accompaniments – in our house we go for broccoli and carrots usually
• A few table spoons of vegetable oil
• Vegetable stock/gravy granules (depending on preference)

Then for the Yorkshire Puddings – this is Hugh Fearnley-Whittingstall’s recipe. The extra egg yolks make for a lovely rich batter.
• 250g plain flour
• 1 level tsp salt
• 4 medium eggs, plus 2 egg yolks
• 300ml milk
• 300ml water
• 2 tbsps olive oil

1. Preheat the oven to 200C/400F/Gas mark 6.

2. Chop the onion and lemon into quarters, and place in the neck cavity of your chicken.

3. Take a good sized roasting tin and put the four peeled carrots in the bottom of it. Place your chicken on top of the carrots, so they can act as a trivet for the meat to cook evenly. Season your chicken if you so desire.

4. Put the chicken in the oven to cook for around an hour – preferably in the centre of the oven. On the top shelf put the tray you’re going to cook your potatoes in, with a generous glug of vegetable oil – enough to coat the bottom of the pan.

5. Meanwhile, peel your potatoes and cut them into 3 inch-ish chunks. Put them in a pan of boiling salted water and let them cook for 10-15 minutes. They’ll be ready to take out when you can prod one with a fork and it ‘gives’ a bit.

6. Drain your potatoes. Don’t hesitate to throw them about a bit as you do so – the rougher edges will make for crispy potato when you roast them. Once you’ve drained off the excess water, take the tray of (by now hopefully hot) oil out of the oven and put your potatoes in ready for roasting. Make sure to coat all sides of each potato with the hot oil, either by turning the spuds or using a spoon to drizzle the oil over them all. Pop them back in the oven with the chicken.


7. Next up is preparing the batter for your Yorkshire puddings (our version of what I believe you American folk call popovers), an essential part of any Sunday roast. Put the flour and salt into a large basin and (as energetically as possible – the air helps) beat in the eggs and yolks. Once it’s thoroughly mixed together whisk in the combined milk and water, a little at a time until you have a smooth batter (you can use a hand blender if you’d rather). Once you’ve made the batter put it in a jug and leave it in the fridge to chill until you need it (you’ll need to give it another quick stir before you do so).

8.Now prep your accompanying vegetables ready for cooking. We’re a bit boring in my house so mostly this means chopping carrots and broccoli florets into little pieces ready to boil for 10 minutes or so at the end. Put a stock cube in the water to add to the flavour.

9. Assuming I don’t have my boyfriend helping prep the veg, by the time I’ve chopped everything I’m usually ready to get the chicken out of the oven and rest it. You’ll know it’s ready when it’s looking golden brown and cooked through – you can check this by sticking a skewer into the breast at the thickest part – if the juices run clear (and there’s no blood!) then you’re all good.

10. Whack the temperature up on the oven to 220C (425F or gas mark 7), move your potatoes down (or take them out if they’re crispy enough for you – I always like mine as crunchy as possible) and put a tray in the top for your Yorkshire pudding. Put a few tablespoons of oil in the bottom of another roasting tin and leave it for at least five minutes in the hot oven.

11. Switch your vegetables on to cook.

12. Once the oil in your pan is sizzling pour the batter in and close the oven door. The Yorkshire pudding will take around 15 minutes to cook – don’t be tempted to open the oven door to see how it’s doing until near the end of that time or the blast of cool air will see it sink. Sad times. You want it puffed up and fluffy-looking so you can cut off nice slices of it to go with the dinner (for me, mini ones made in muffin tins just aren’t as fun).

13. Meanwhile, turn your attention to carving the chicken.

14. Then, take out your potatoes / Yorkshire pudding / veg. Use some of the lemony/oniony/carroty meat juice from the bottom of the pan you cooked your chicken in and make a simple gravy. I’m quite lazy so I use the meat juices (having squeezed the lemon quarters to make sure it’s got real tang to it), some of the water drained from the vegetables and add some extra gravy granules to thicken it.

15. Dish up and enjoy. Get someone else to do the washing up.

Recipe: The Ultimate Chocolate Brownie Recipe

After reading Meant to Be, I was craving brownies because Marienne, the heroine in the book, loves to bake and bakes a lot!

Today, the author, Karen Stivali, was tweeting about making brownies.  Since she couldn’t send me any, she was nice enough to share her personal brownie recipe.  (Of course, I always think food tastes better when it’s made by someone else.)


If you like extra-chocolaty brownies with just the right mix of chewy edges, ooey-gooey middles, and a thin flaky top layer, then look no further, you’ve found the Ultimate Brownie Recipe. So easy you’ll never go back to a mix. Seriously. I’ve actually never made brownies from a mix, but friends who’ve asked for this recipe very often tell me they’ll never make mix brownies again. Whip up a batch and let me know what you think!

  • 4 ounces unsweetened chocolate (I use Baker’s unsweetened)
  • ¾ cup unsalted butter
  • 2 cups white sugar
  • 3 eggs
  • 1 teaspoon of pure vanilla extract (go a little over rather than a little under)
  • 1 cup all-purpose flour (I use Gold Medal)
  • 1 cup semisweet chocolate chips (I use Nestle’s)

Preheat oven to 350 degrees F.

Lightly butter a 9×13 inch metal baking pan. (Note: If you only have a glass pan that will work too, but lower the oven temp to 325 degrees.)

Place butter and chocolate in a large microwave-safe bowl. Microwave on high for two minutes. Stir butter/chocolate mixture until all the chocolate is completely melted. (Note: If you don’t have a microwave you can do this in a pot on top of the stove, just make sure to do it over low enough heat that you don’t brown/scald the butter.)

When all the chocolate is melted, stir in 2 cups of sugar. Mix until completely blended.

Add three eggs and the hearty teaspoon of vanilla. Stir until completely blended.

Stir in 1 cup of flour.

Stir in 1 cup of chocolate chips.

Spread evenly in buttered pan.

Place pan on the center rack of the oven and bake for 33 minutes.

Remove brownies from the oven and insert a toothpick in the center to test them. If the toothpick still has wet batter on it, put them back in for a minute or two. If it has fudgy crumbs stuck to it or comes out clean, you’re done. (You’re aiming for fudgy crumbs, but honestly it depends what you hit when you stick the toothpick in—if it looks like you stabbed a chocolate chip and the toothpick has melted chocolate on it, take a fresh toothpick and try again.) DO NOT OVERBAKE THESE BROWNIES—a few extra minutes in the oven will turn them from a delightfully soft chewy/gooey treat into chocolate flavored bricks. Better underdone than overdone.

Let the pan cool on a rack for at least an hour or so (if you can wait a few hours that’s even better).

Once the pan is completely cool you can cut the brownies into squares (or rectangles, or whatever other shapes you please). Use a very sharp knife, or a pizza cutter, or a sharp-edged spatula. Store any brownies you’re not planning on eating immediately in an airtight container or cover tightly with plastic wrap. Air is not their friend and they will dry up if left uncovered.

Individually wrapped brownies travel well and are great for bake sales, packed lunches, or kept in a purse or briefcase for potentially stressful moments.

For an extra-special treat these can be topped with a swirl of your favorite chocolate frosting and a pretty M&M, but really, they don’t need it.

They’re pretty tasty under ice cream and hot fudge as well.

Whatever you choose to do with them, enjoy!

For more of Karen’s (Marienne’s) recipes, be sure to check out the link on her site.

The Gretchen Lowell


3 oz of Tomato Juice
1 1/2 oz of Vodka preferably Grey Goose or Belvedere
Splash of Guinness draught optional helps build the blood.
1/4 oz Lemon Juice
1/4 oz Lime Juice
1 dash of Worcestershire sauce
1 dash Celery Salt
1 dash Fresh Ground Black Pepper
1 to 4 shakes of Tobasco sauce or more
1 dash sugar Yes Sugar

Mix ingredient together then pour over ice in a High Ball glass.

Garnish with celery, lemon and lime wedges. Skewer Cocktail shrimp and blue cheese pieces. Enjoy

You can substitute tequila for vodka. But garnish with avocado instead of blue cheese.

Recipe: Enchiladas from S.C. Stephens

Okay, I have to admit…I’m a terrible cook, and I don’t like doing it, lol. But my mom was great at it, and this is her enchilada recipe that I absolutely love (and it’s super easy):

• 1 dozen corn tortillas
• 1 onion, chopped fine
• 2 cans chili con carne, no beans
• 1 can black olives, chopped
• Shredded cheese

1. Grease skillet and place tortilla in pan.
2. Turn until pliable then remove to dish.
3. Sprinkle with cheese, onions, and olives, then roll up and place in 8×12 baking dish.
4. After all tortillas are stuffed, heat chili and pour over the top.
5. Sprinkle with remaining cheese, onions and olives.

6. Bake at 375 for 20-30 minutes, or until cheese is melted.


Recipe: Calamari Salad

Remember that delicious Calamari Salad from the Italian restaurant, Bravo, featured in Trust in Advertising? Well, I’ve adapted a NON-SPICY version that even Vincent might enjoy!

• 1 lb cleaned squid
• 2 tablespoons fresh lemon juice
• 1 tablespoon red-wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 large garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small red onion
• 1/3 cup pitted Kalamata olives, halved lengthwise
• 2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
• 1 bag of Mixed Greens or Spring Mix lettuce

1. Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
2. Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
3. Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in half of red onion, minced and let stand 5 minutes.
4. Meanwhile, combine squid, olives, tomatoes, and thinly sliced onions to bowl. Toss with dressing and season with salt and pepper again if needed.
5. Let stand at least 15 minutes to allow flavors to develop.
6. Just before serving, place lettuce in serving dish or bowls and place portion of calamari mixture on top.
7. Drizzle with additional dressing if needed.

*Recipe adapted from

choc cookies

Recipe: Best Chocolate Chip Cookies

 In Trust in Advertising, Maddie is all about the cookies! What a special treat it was for her to go Vincent’s office and of course sneak in a few cookies. Cookies speak to everyone because they remind us of our childhood and how fun it was to bake.

Here’s my recipe for chocolate chip cookies.

• 8 oz or 2 sticks of Butter (unsalted)
• 5 oz Sugar
• 5 oz Brown sugar, light
• 2 Large Eggs
• 1 tsp Vanilla extract
• 10 oz All purpose flour
• Small pinch of salt
• ¾ tsp baking soda
• 4 oz of dark chocolate chips or chunks

1. Measure and weigh all ingredients using kitchen food scale *Note: ingredients that are weighed do not equal the same in cup measurements (Example: 8 ounces of flour does not equal 1 cup of flour)

2. combining all dry ingredients in one bowl
3. In mixer, with paddle attachment, cream butter until light in color
4. Add sugars, cream again
5. Scrape bowl and add eggs and extract until incorporated
6. Add all dry ingredients on top until smooth
7. Remove batter from mixer and using spatula, fold in chips or chunks
8. Use scoop or large rounded tablespoons to place portions on to baking sheet
9. Bake at 350 degrees for 6-8 minutes until edges are golden brown
10. Cool for 2-5 minutes on pan to allow to set up.

Eat while warm for ultimate treat! Enjoy!

Recipe: Pasta with Vodka Sauce

Victoria Michaels shared her own delicious recipe! YUM!!

This recipe can easily be adjusted to taste. I make it all the time without the Vodka when there’s none around. Also, if you don’t like crushed tomato sauce, you can easily substitute with tomato sauce. Enjoy!!– V

• 1/4 stick of butter
• 1 clove of garlic
• 1/4 tsp of red pepper flakes
• 1 (29 oz) can of crushed tomatoes
• 1/4 cup of Vodka
• 1 1/2 pints of heavy cream
• 3 tablespoons of Parmesan cheese
• Chopped Basil
• Penne pasta

1. Melt butter. Chop/crush garlic and sauté over low heat. Add Red Pepper flakes. Do not let the butter burn. Then add the can of tomatoes and the vodka.
2. Cook over medium heat for 15 minutes. Remove the pan from the heat and add the heavy cream. Stir.
3. Then add the parmesan cheese and chopped fresh basil and continue to stir and cook over medium heat for 10-15 minutes.
4. Serve over penne pasta.Thanks V! You bet we’ll enjoy it!;)

Recipe: The Mick

The following drink is inspired by Tiffany Reisz’s character, Michael, in The Angel. Michael as you are aware makes an appearance in The Siren.

Michael is incredibly sweet, shy, and as pure as the this creamy concoction. One shot of this and you will know why he’s a very popular young man.

Items needed:
2 oz shot glass
Small bowl

• Bacardi Rum- premium white
• Raspberry Puree (recipe below)
• Heavy whipping cream
• Whipped cream dispenser
• Red raspberries- whole

1. Place 1 TBSP of premade and chilled raspberry puree in bowl, add 2 TBSP rum and stir
2. Gently place in bottom of shot glass, keeping careful not to get any on the sides
3. Using extreme caution, “float” heavy cream along surface of puree mixture by pouring cream at the edge of glass at an extremely slow pace until glass is full. If this is done slowly and carefully, you will have a distinct separation of the two.
4. Using a teaspoon, dispense whipped cream dollop onto spoon and using another spoon, slowly slide off and onto top of heavy cream.
5. Top with 1 whole red raspberry and ENJOY!

Red Raspberry Puree*
Makes approximately ¾ cup
• 1 – 12 ounce bag of frozen unsweetened raspberries
• 1/4 cup granulated white sugar, or more to taste
• 1/2 teaspoon of freshly squeezed lemon juice (optional)

1. Thaw the unsweetened frozen raspberries in a fine meshed strainer placed over a large bowl. (This will take a few hours at room temperature or you can defrost the berries in the microwave.)
2. Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a spoon. (All that should remain in the strainer is the raspberry seeds.)
3. Throw away the seeds and, to the strained juice, stir in the lemon juice (if using) and white sugar (add more if needed).
4. Can be covered and stored in the refrigerator up to a week, or freeze up to a year.
*Recipe from

Recipe: The Sintini

The following drink inspired by Tiffany Reisz’s character, Nora, in The Siren. As you are probably aware Nora plays a major role in her Original Sinners series.

Nora is both sweet and sultry, but she also comes with a bite just like this does!

Items needed:
martini shaker
martini glass
swizzle stick
paring knife
cutting board

• 4 ounces of Pomegranate Cherry juice or Pomegranate juice
• 2 ounces Maraschino Cherry syrup
• 3 ounces Cherry flavored vodka
• 1 ½ ounces Cointreau liquor
• 5 maraschino cherries (1 with stem)
• 1 lemon
• Sugar for rim (color is optional)
• Ice

1. Cut lemon in half and rub edge of glass to moisten
2. Dip edge of glass directly into sugar, be sure to coat entire edge
3. Place one cherry in bottom of glass
4. In shaker, fill with ice and place all liquor, juice, and syrup
5. Shake and then strain and pour carefully into glass
6. Garnish with stemmed cherry (slice open at bottom)
7. Place remaining cherries on swizzle stick and lay across glass
8. May also garnish with lemon rind

Enjoy a taste of Sin~ Nora-style!

Culinary Inspiration: The Angel

I’ve enjoyed reading books with scenes taking place around a table full of gorgeous food and having that key moment when you feel your heart either break or soar as if you are sitting there too. Being that I’m a classically trained Pastry chef, I tend to be interested in the foods written in fiction novels and wonder if it’s an important part of the author’s vision or just a “prop” used to set a scene. Some novels have urged me to try some new things while others have made me wonder “what in the heck were they thinking!” But, there has now come a time when I have just experienced a really unbelievable story and it didn’t have a morsel of food in it. Hmmm…what to do, what to do.

There are very few, if any, books that make me want to get creative and show my unabashed love for the story as well as the author, however, The Angel by Tiffany Reisz has done just that. These are my culinary creations in a tribute to some of my all-time favorite characters as well as my new super-cheesy author crush *blushing*.  So lets make some sinfully good cocktails and celebrate the release of The Angel today!

The Sintini
The Mick

Here are some of my Angel inspired creations!

Recipe: Spicy Brown Ale-Brined Wings

Liz forwarded this delicious recipe along with this note:  “Rob Freitag, the French trained chef / owner of The Local Brew Pub of the Stewart Realty series sent this recipe because he knows that I am hopeless in the kitchen (which I am NOT; I just hate cooking).  :)


  • ½ cup brown sugar
  • ½ cup kosher salt
  • 24 ounces brown ale
  • 5 pounds chicken wings, cut into three sections, small tips removed
  • 1 cup butter
  • 2 tablespoons minced garlic
  • ¼ cup minced fresh jalapeños (or a mix of habaneros and jalapeños)
  • ½ cup (or more) hot pepper sauce
  • ½ cup Sriracha or Asian sweet-hot chile sauce
  • Pinch ground cinnamon
  • 1 teaspoon finely ground black pepper
  • 24 bamboo skewers, at least 10 inches long, soaked in water
  • 2 tablespoons black or toasted sesame seeds for garnish (optional)

Mix brown sugar, salt and ale in a large gallon bowl and whisk until dissolved to make a brine. Place wings in bowl and stir to coat. Cover and chill for 1½ up to 8 hours.

Melt butter in large skillet, and add garlic and jalapeños.  Sauté over low heat until jalapeños are tender, about 6 minutes. Add hot pepper sauce, Sriracha, cinnamon and pepper. Mix well and simmer 3 minutes. Place in blender and purée until smooth.

Prepare grill. Drain wings from brine, pat dry with paper towels and thread on skewers, 3 to 4 pieces per skewer. Keep pieces of similar sizes together so chicken will cook evenly. Place skewers on grill over indirect heat or use a grill basket. Cook 25 minutes or until very brown and crispy, turning every 5 minutes. Arrange cooked wings on platter, spoon prepared chile sauce over evenly and sprinkle with sesame seeds.

Makes 6 servings.