Diva 03 _ Diva Paints the Town, The (34 page)

Read Diva 03 _ Diva Paints the Town, The Online

Authors: Krista Davis

Tags: #Murder, #Winston; Sophie (Fictitious Character), #Mystery & Detective, #Fiction, #Women Sleuths, #General, #Dwellings

BOOK: Diva 03 _ Diva Paints the Town, The
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“But it doesn’t matter, because we’re opening Country Kitchen Designs together.” Mike looked as happy as Beth. “We’re in the market for a house. Wish we had the money for this one. It’s big enough, don’t you think?”
Beth explained, “My parents are moving in with us. And Hank and Mom Cat.”
“And we need room for our three kids when they’re home from school,” added Mike.
I had no doubt they would have a big, noisy, happy household. I followed them out and down the steps. An uncontrollable shiver climbed my spine when I saw Detective Kenner standing on the corner.
A florist’s van slowed in front of me and parked, blocking my view of Kenner. The driver got out and handed me a vibrant red gerbera daisy plant in full bloom. “Sorry, Ms. Winston. This was supposed to be delivered to you on Valentine’s Day, but we had a little mix-up. Hope Wolf won’t be in too much trouble. It’s our fault it’s so late.”
I assured him Wolf would be forgiven. When he drove away, Kenner still watched me.
My heart beat faster, even though I knew I was innocent and that the killers were in custody. Giving him a polite nod, I crossed the street at a fast pace, but he caught up.
He stopped me on the sidewalk, and all I wanted was to get away. Where was Wolf when I needed him? Surely Kenner no longer suspected me of anything criminal.
I dared to look him in the face—what else could I do? The skin under his cheekbones, on both sides of his mouth, sunk in. I wondered if he was capable of happiness.
“Sophie, now that you’re not dating Wolf anymore, I wondered if you would like to go out with me? Say this weekend?”
And Natasha thought she had problems.
RECIPES & COOKING TIPS
Strawberry Daiquiris
1 15.5-ounce package frozen strawberries
1 6-ounce container frozen lime juice
5-6 ounces rum
3 ounces triple sec
2 cups ice
corn syrup (optional)
Place the frozen strawberries and the lime juice in a blender or food processor. Using the empty lime juice container as a measuring cup, add 5-6 ounces rum and pour it into the blender. Add 3 ounces of triple sec. Add enough ice (about two cups) to fill the blender to the top. Blend and pour into wide-mouthed glasses. If it’s too sour, add a bit of light corn syrup.
Makes about four cups of daiquiris.
Blondies
2 cups dark brown sugar
1 stick (8 tablespoons) unsalted butter
4 tablespoons heavy cream
2 large eggs, lightly beaten
1 teaspoon baking powder
¼ teaspoon baking soda
pinch salt
2 cups fl our
2 teaspoons vanilla extract
¾ cup large semisweet chocolate chips or
chocolate chunks. (optional)
Preheat oven to 350 degrees. Butter a 9x13 baking pan.
In a medium size pot, melt the butter with the cream and the brown sugar over medium heat. (It does not need to boil.) Set aside and let cool for about 10 minutes. Drop a spoonful of the mixture into the eggs and whisk to temper them, then add them to the warm mixture and mix well. (You can stir the remaining ingredients in by hand but Sophie gets better results using her mixer at this point.) Pour the mixture into a mixing bowl. Using an electric mixer, stir in the baking powder, baking soda, and salt until thoroughly mixed. Stir in the flour and the vanilla. It makes a fairly thick batter. Pour half of the batter into the prepared pan and smooth. Sprinkle the chocolate bits over the batter. Pour the remaining batter over top to cover the chocolate and spread. Bake for 25-30 minutes. For easiest cutting, cut while still warm, but leave in pan to cool.
Makes about 35 blondies.
Gruyère Onion Tart (Quiche)
1 crust for 9-inch pie or quiche pan
2-3 tablespoons grainy mustard
6 ounces Gruyère
2 medium onions
1-2 tablespoons olive oil
3 medium eggs
1 cup milk
½ cup cream
¼ teaspoon thyme
½ teaspoon salt
¼ teaspoon pepper
1 package bacon, cooked (optional)
Line the pan with the pastry and, using the back of a spoon, spread the bottom with the mustard. Refrigerate for 30 minutes.
Preheat the oven to 375 degrees. Slice and cook the onions until translucent. Set aside to cool.
Using a cheese slicer or a vegetable peeler, slice the Gruyère into thin strips. Whisk together the eggs, milk, cream, thyme, salt, and pepper.
Assemble by spreading the onions on the bottom of the pan. Lay the strips of Gruyère over the onions (and crumble in the bacon). Pour the egg mixture on top. Bake for 40-45 minutes. The top should be set and slightly golden.
Sophie’s Brine Spice Mix
¼ teaspoon black pepper
1 teaspoon Hungarian sweet paprika
1 teaspoon salt
½ teaspoon dried thyme
2 teaspoons dried rosemary
1 teaspoon garlic powder
olive oil
Pour all the spices into a plastic zip top bag. Add two tablespoons to ¼ cup of olive oil, depending on how much meat you have. Mix the spices with the olive oil by mashing the bottom of the bag a bit. Slide in the meat, zip the top closed, and turn over a few times to coat the meat. Refrigerate for about 45 minutes before cooking.
Mudslide Lava Cakes
⅓ stick butter
3 ½ ounces unsweetened chocolate
1 ½ cups sugar
3 medium eggs
3 egg yolks
1 ⅓ cups fl our
dash of salt
¼ cup Kahlua or other coffee liquor
¼ cup Baileys Irish Cream
Grease six ramekins thoroughly with butter. If you don’t have ramekins, ovenproof teacups can be used instead. Melt the butter with the chocolate. Beat the eggs and egg yolks with the sugar until thick and lemon-colored. Mix in the melted chocolate and butter. Add the flour and salt slowly and mix thoroughly. Add the liquors. Pour into the ramekins. Bake at 450 degrees for 13 minutes. Gently loosen the edges of each cake and turn it onto a serving plate. Flip the cake right side up. Serve plain, dust with powdered sugar, or add a dollop of vanilla ice cream for a sinfully delicious treat!
 
NOTE:
The batter can be made a day ahead. Pour the batter into the ramekins, then cover each with plastic wrap and store in the refrigerator. Bake at 450 for 13 minutes just before you want to serve them. They’re at their best straight from the oven.

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