Wining and Dying Read online

  “Listen, you and I need to have a real chat.”

  “About?”

  “You know what about. You, putting yourself in danger.”

  “Don’t go all Dad on me,” I said. “I’ve gotten the lecture.”

  “I care about you, Jenna. I know you love Crystal Cove. I know you love your friends and family. But I want you to love you first and foremost.” She grabbed my hand. “Think before you leap.” She studied the engagement ring on my finger.

  “Are we talking about marriage or danger?” I joshed.

  Her mouth quirked up on one side. “They might go hand in hand.”

  Pepper returned and clasped her daughter’s arm. “No more girl talk. I need coffee.” She escorted Cinnamon through the breezeway.

  Cinnamon glanced over her shoulder at me and winked.

  At noon, Rhett sauntered into the store, a broad smile on his handsome face. “Hey, beauty.” He crossed to me. “Are you ready?” He kissed my cheek.

  A delicious shiver zipped through me. “Am I ever.”

  My aunt said, “What’s up?”

  “We’re going to look at three wedding venues,” I said. “Let’s hope one of them works.”

  Rhett pulled me into a hug. “You know, if none do, there’s always the beach.”

  I gazed into his gorgeous, loving eyes, and murmured, “I never thought of that.”

  Recipes

  Asparagus-Gruyere Tart

  Gluten-free Single-Crust Dough (for pie or tart)

  Chicken-Basil Parmesan

  Chipotle Dipping Sauce

  Chocolate Mint Muffins

  Gluten-free Chocolate Mint Muffins

  Shrimp Appetizer

  Wine Cookies

  Gluten-free Wine Cookies

  Asparagus-Gruyere Tart

  (Serves 4–8)

  From Rhett:

  This is always a crowd pleaser so I keep it on the menu at Intime whenever asparagus is in season. I like my staff to make its own puff pastry, but store-bought puff pastry works well. For a gluten-free alternative, we use a gluten-free, single-crust pastry dough base, with extra butter.

  Flour for rolling pastry

  1 sheet frozen puff pastry

  2 cups Gruyere, shredded, about 5 ounces

  1½ pounds thick asparagus, trimmed

  1 tablespoon olive oil

  salt and pepper, to taste

  Preheat oven to 400 degrees.

  On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Place pastry on a lightly greased baking sheet with edges. The tart will leak. Score the pastry dough 1 inch in from the edge. This will help the pastry rise on the edges. Using a fork, pierce dough inside the scoring. Bake until golden brown, about 15 minutes.

  Remove pastry shell from oven and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere. You’ll want to alternate the ends and tips. Brush the asparagus with olive oil and season lightly with salt and pepper.

  Bake approximately 20–25 minutes. Check an asparagus spear with a fork to make sure they are tender before removing from oven. Serve warm.

  *You may use thin asparagus; shorten cooking time by 2–4 minutes.

  Gluten-free Single-Crust Pastry Dough

  (Yield: 1 crust for 9-inch pan or 16-by-10-inch flat tart)

  2½ tablespoons ice water

  1½ tablespoons sour cream

  1½ teaspoons rice vinegar

  ¾ cup gluten-free flour mixture (*see below)

  1½ teaspoons sugar

  ½ teaspoon salt

  ¼ teaspoon xanthan gum

  8 tablespoons unsalted butter, cut into tiny pieces and frozen for 10 minutes

  In a small bowl, combine ice water, sour cream, and vinegar.

  In a food processor, mix the gluten-free flour mixture, sugar, salt, and xanthan gum. Add frozen butter and pulse for about 10 pulses.

  Pour half of the sour cream mixture over the gluten-free flour mixture and pulse until mixed. Pour the remaining sour cream mixture over the gluten-free flour mixture and pulse until it all comes together, about 5–6 pulses.

  For a pie shell or for tart, turn the dough onto a sheet of plastic wrap and mold into a 5-inch round. Wrap in plastic wrap and refrigerate for 1 hour. Before rolling out the dough, let it sit on the counter to soften up. It will be quite firm. Allow 15–20 minutes. I like to roll the dough between two pieces of parchment paper. Gluten-free flour mixtures can be sticky.

  For the Asparagus-Gruyere Tart recipe, roll the gluten-free dough into a 16-by-10-inch rectangle. Place pastry on a lightly greased baking sheet with edges. The tart will leak. Using a fork, pierce dough all over. Bake until golden brown, about 15 minutes. This dough will not “puff up” on the sides like puff pastry will, but the flavor will be quite nice.

  * Gluten-free flour mixture: I like to use a mixture of sweet rice flour and tapioca starch mixed with 1 tablespoon whey powder.

  Chicken-Basil Parmesan

  (Serves 4)

  From Katie:

  This is a standard dish that we serve for dinner at the Nook Café. My mother taught me that chicken must be quick fried so it doesn’t dry out. Also, you can substitute half and half for the cream, but it won’t be as creamy. As I tell any of my customers, when you find a recipe you like, experiment with it to make it yours. No matter what, please use fresh basil.

  1 tablespoon olive oil

  1 pound chicken breasts with skin on (may be skinless, but cut cooking time by 3 minutes)

  1 tablespoon butter

  2 cloves garlic, minced (you may use garlic from a jar)

  ½ cup heavy cream, plus more if needed

  1 cup parmesan cheese, grated

  ¼ teaspoon salt

  ¼ teaspoon pepper

  1 cup basil, rinsed and chopped

  Heat a sauté pan on high. Check to make sure the pan is hot by adding a few drops of water. They should instantly evaporate. Now add the olive oil. It should glisten and shimmer.

  Add the chicken breasts skin-side-down into the sauté pan. Reduce heat to medium-high. I cover the pan with a splatter-guard top. Let the breasts cook for 6–8 minutes. Don’t try to move them around the pan or lift up to check on them every 5 seconds or the skin will tear and you’ll never get a good crisp skin. (Shorten cooking time by 3 minutes if using skinless chicken breasts.)

  When the chicken is ready to flip, it will let you know because it will be easy to flip.

  Flip and cook for 3–4 minutes. Remove the breasts to a clean plate.

  Now, add the butter to the skillet, then add the garlic. Sauté for 30 seconds. Add cream, bring to a boil, then stir in the parmesan cheese. Reduce to medium heat. Add salt and pepper to taste. Add basil leaves and cook for about 30 seconds. Add more cream if you want a creamier sauce.

  Return the chicken to the skillet and cover with sauce.

  Serve the chicken alongside your favorite green vegetable.

  Chipotle Dipping Sauce

  (Yield: 1 cup)

  From Jenna:

  When Rhett and I tasted this on the Pier for the Watercolors and Wine event, we knew we had to recreate it for ourselves. It is so easy and is wonderful for crudites as well as a salad dressing.

  ½ cup mayonnaise

  ½ cup sour cream

  1½ teaspoons garlic powder

  ½ teaspoon onion powder

  1 teaspoon dried dill

  ¼ teaspoon salt, plus more to taste as needed

  ½ tablespoon fresh lime juice

  1 teaspoon fresh minced garlic

  ¼ teaspoon white pepper

  1–2 chipotle peppers in adobo sauce, chopped; save the rest for garnish, if desired

  1 tablespoon fresh green onions, chopped, for garnish

  Combine all ingredients, except those reserved for garnish, in a blender or in a food processor. Blend until smooth.

  You’ll want to taste and add seasonings that you prefer. If you
add more peppers, it will get hotter, of course. If you add more lime juice, it will increase the acidity.

  If desired, garnish with extra chipotle peppers and green onions. If you want to serve as a salad dressing, add 1–2 tablespoons of water to thin.

  Store remaining dressing in the refrigerator for up to a week. It will thicken as it sits.

  Chocolate Mint Muffins

  (Makes 18)

  From Jenna:

  Katie gave me this recipe and told me it was an easy one. She was right. It’s basically two steps. All the dry ingredients go together, then all the wet ingredients. Then you mix the two. A snap! I adore muffins morning, noon, and night, and adding the mint? Brilliant!

  2 cups all-purpose flour

  1 cup granulated sugar

  1 cup Andes mints chopped

  ½ cup unsweetened cocoa powder

  1 teaspoon baking soda

  ½ teaspoon salt

  1 large egg

  1 cup sour cream

  ½ cup milk

  1 teaspoon vanilla

  ½ cup vegetable oil

  ¼ cup Andes mints (additional) chopped

  Preheat oven to 400 degrees F. Line 18 muffin cups with paper muffin liners.

  In a large bowl, combine flour, sugar, 1 cup chopped Andes mints, cocoa powder, baking soda, and salt.

  In another bowl, whisk the egg, sour cream, milk, vanilla, and oil until smooth. Pour the mixture into the chocolate mixture and stir until batter is blended. Don’t overmix.

  Fill prepared muffin cups about ⅔ full and sprinkle with additional ¼ cup chopped Andes mints.

  Bake 15–18 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes before setting muffins on a wire rack to cool completely.

  Gluten-free Chocolate Mint Muffins

  (Makes 18)

  2 cups gluten-free flour

  2 tablespoons whey powder

  1½ teaspoons baking powder

  ½ teaspoon xanthan gum

  1 cup granulated sugar

  1 cup Andes mints chopped

  ½ cup unsweetened cocoa powder

  1 teaspoon baking soda

  ½ teaspoon salt

  1 large egg

  1 cup sour cream

  ½ cup milk

  1 teaspoon vanilla

  ½ cup vegetable oil

  ¼ cup Andes mints (additional) chopped

  Preheat oven to 400 degrees F. Line 18 muffin cups with paper muffin liners.

  In a large bowl, combine gluten-free flour, whey powder, baking powder, xanthan gum, sugar, 1 cup chopped Andes mints, cocoa powder, baking soda, and salt.

  In another bowl, whisk the egg, sour cream, milk, vanilla, and oil until smooth. Pour the mixture into the chocolate mixture and stir until batter is blended. Don’t overmix.

  Fill prepared muffin cups about ⅔ full and sprinkle with additional ¼ cup chopped Andes mints.

  Bake 15–18 minutes, until a toothpick inserted into the center comes out clean. Cool for 10 minutes before setting muffins on a wire rack to cool completely.

  Savory Shrimp Appetizer

  (Serves 4–6)

  From Aunt Vera:

  What does minced mean? Let me tell you, it matters when it comes to an appetizer. Mincing is the finest amount of chopping. I cannot do it by hand. I typically use a food processor. It’s the technique that allows the maximum flavor from the minced item. Chopping or dicing doesn’t produce the same result.

  ½ clove garlic, minced

  1 green onion, minced

  1 tablespoon chives, chopped

  1 tablespoon parsley, chopped

  1 pound fresh or frozen shrimp, chopped fine

  4 tablespoons butter

  juice of ½ lemon, about 1 tablespoon

  salt and pepper to taste

  toast points, gourmet crackers, baked puff pastry shells, or salad greens

  Mince garlic and green onion in a food processor. Set aside. Chop chives and parsley finely and set aside. (Tip: I like to use kitchen scissors to “chop” these.) Chop the shrimp finely. Set aside.

  Melt butter in a large skillet over medium-low heat.

  Add the garlic and green onion to the skillet and cook for about 3 minutes. Do not let the garlic brown. Stir frequently.

  Add the chopped shrimp to the skillet. Stir until thoroughly heated, about 1 minute. Remove from heat.

  Sprinkle the shrimp mixture with the chopped chives and parsley. Drizzle with lemon juice. Add salt and pepper to taste.

  Serve the shrimp sauté on toast points, gourmet crackers, baked puff pastry shells, or salad greens.

  Wine cookies

  (Makes 36–40 cookies)

  From Katie:

  What better treat to serve during a wine festival? These scrumptious goodies are easy to bake, and they make great gifts if put into pretty cellophane bags and tied with a ribbon. Enjoy the flavor of the fennel. If you prefer, you could use anise seeds.

  ½ cup dry white wine, like a sauvignon blanc or pinot grigio

  ⅓ cup safflower or canola oil

  1 egg

  ¾ cup sugar

  ¼ teaspoon salt

  1 teaspoon baking powder

  2¼ cups all-purpose flour

  1 teaspoon fennel seeds, crushed

  sugar for coating

  Preheat oven to 350 degrees F. Cover 2 cookie sheets with parchment paper.

  In a food processor, mix the wine, oil, egg, sugar, salt, baking powder, flour, and crushed fennel seeds. (I put them in a baggie and hammer them.) Add water if you feel it needs it.

  The dough will be soft. That’s how you want it.

  Drop by teaspoonfuls on the cookie sheets. Sprinkle with extra sugar. Colored sugar may be used during the holidays.

  Bake for 12–14 minutes until golden. Do not overbake.

  Sprinkle with extra sugar, if desired. Store in an airtight container.

  Gluten-free Wine Cookies

  (Makes 36–40 cookies)

  ½ cup dry white wine, like a sauvignon blanc or pinot grigio

  ⅓ cup safflower or canola oil

  1 egg

  ¾ cup sugar

  ¼ teaspoon salt

  1 teaspoon baking powder

  2¼ cups gluten-free flour (I use a blend of sweet rice flour and tapioca flour)

  1 teaspoon fennel seeds, crushed

  sugar for coating

  Preheat oven to 350 degrees F. Cover 2 cookie sheets with parchment paper.

  In a food processor, mix the wine, oil, egg, sugar, salt, baking powder, gluten-free flour, and crushed fennel seeds. (I put them in a baggie and hammer them.) Add water if you feel it needs it.

  The dough will be soft. That’s how you want it.

  Drop by teaspoonfuls on the cookie sheets. Sprinkle with extra sugar. Colored sugar may be used during the holidays.

  Bake for 12–14 minutes until golden. Do not overbake.

  Sprinkle with extra sugar, if desired. Store in an airtight container.

  Books by Daryl Wood Gerber

  The Cookbook Nook Mysteries

  Final Sentence

  Inherit the Word

  Stirring the Plot

  Fudging the Books

  Grilling the Subject

  Pressing the Issue

  Wreath between the Lines

  Sifting Through Clues

  Shredding the Evidence

  Wining and Dying

  The French Bistro Mysteries

  A Deadly Éclair

  A Soufflé of Suspicion

  The Fairy Garden Mysteries

  A Sprinkling of Murder

  Suspense

  Girl on the Run

  Day of Secrets

  Desolate Shores

  Fan Mail

  Writing as Avery Aames

  The Long Quiche Good-bye

  Lost and Fondue

  Clobbered by Camembert

  To Brie or not To Brie

  Days of Wine and Roquefort

  As Gouda as
Dead

  For Cheddar or Worse

  About the Author

  Daryl Wood Gerber is the Agatha Award–winning, nationally bestselling author of the Cookbook Nook Mysteries, featuring an admitted foodie and owner of a cookbook store in Crystal Cove, California, as well as the French Bistro Mysteries, featuring a bistro owner in Napa Valley. Under the pen name Avery Aames, Daryl writes the Cheese Shop Mysteries, featuring a cheese shop owner in Providence, Ohio.

  As a girl, Daryl considered becoming a writer, but she was dissuaded by a seventh-grade teacher. It wasn’t until she was in her twenties that she had the temerity to try her hand at writing again . . . for TV and screen. Why? Because she was an actress in Hollywood. A fun tidbit for mystery buffs: Daryl co-starred on Murder, She Wrote as well as on other TV shows. As a writer, she created the format for the popular sitcom Out of This World. When she moved across the country with her husband, she returned to writing what she loved to read: mysteries and thrillers.

  Daryl is originally from the Bay Area and graduated from Stanford University. She loves to cook, read, golf, swim, and garden. She also likes adventure and has been known to jump out of a perfectly good airplane. Here are a few of Daryl’s lifelong mottos: perseverance will out; believe you can; never give up. She hopes they will become yours, as well.