Golden Malicious (Apple Orchard Mystery) (27 page)

Gabe Aubuchon had been pardoned, at least within their inner circle. It felt right, and whatever the legalities, she would always be grateful to him.

It was a perfect evening . . . until someone started pounding at the screen door in the kitchen. “Hello? Is anyone there?”

It sounded suspiciously like Donald Butterfield. “You want me to get rid of him?” Bree offered.

Seth stood up. “Let me take care of it.” He strode off to the kitchen, and Meg could hear the rumble of voices, Seth’s lower, Donald’s querulous. How would Seth manage to explain his conspicuous absence the last couple of days?

Meg was surprised to see him return quickly—with Donald in tow. “I told Donald that he was welcome to join our celebration. Will someone please find him a glass?”

Donald looked both mortified and touched to be included. “I’m sorry to barge in . . . I had no idea . . . I completely understand now . . .” He paused when Bree thrust a glass of champagne into his hand. Donald took a deep breath and straightened his back. “My heartfelt congratulations to Meg and Seth. May their union endure as long as the houses that shelter them.”

Raspberry Shrub

The drink called “shrub” has a long history. In the Colonial era in America it was a soft drink, also known as “drinking vinegar,” because it included vinegar that had been steeped with fruit or herbs for up to several days. (Vinegar is actually less acidic than lemon juice—and a lot easier to obtain in Colonial America.) Strained and sweetened, it would be reduced to a syrup and added to water or carbonated water. The sugar in the fruit plus the added sugar smooth out the acidity of the vinegar.

At her restaurant Gran’s in Granford, Nicky Czarnecki has been experimenting with a version that can be served with or without alcohol. Either way, it’s a cool drink for a hot evening.

Here is a simple recipe from a half-century ago: 5 quarts ripe raspberries 1 quart mild vinegar (any kind) Sugar (to taste)

Crush the berries and add the vinegar. Let it stand for 24 hours, then strain. Measure the liquid and add one-half pound of sugar for each quart of juice. Heat to just boiling then put in jars or bottles.

When ready to serve, dilute this with three parts cold water to one part syrup, and serve in tall glasses with plenty of ice.

Of course you may add white rum or brandy, and you may vary the fruits depending on what is ripe.

Here’s a more modern recipe: Select very ripe fruit. Chop or mash it, then weigh it. In a bowl, combine equal parts of the fruit and sugar, and cover. Let the mixture sit for anywhere from a few hours to a few days, while the sugar draws all the liquid from the fruit. Then add an equal amount of vinegar and stir. Strain it and bottle it. It is ready to use right away, but it will also age well.

Spatchcocked Chicken

If you’ve never heard the term, “spatchcocked” means flattened. Remove the backbone and the breastbone from your whole chicken, then press it flat so you can cook it on the grill or broil it. Flattening it will make it cook more evenly.

If you’re grilling the chicken outside, it will definitely benefit from a marinade. This one is simple and tasty.

The thinly peeled rind of 2 lemons 2–3 thin slices fresh ginger 2 tablespoons soy sauce

4 tablespoons olive oil

1 teaspoon sesame oil

2–4 cloves garlic (pressed or finely minced) Thyme (fresh if possible)

Freshly ground pepper

If you love to julienne, make slivers of the lemon peel and the ginger. If you’re in a hurry, grate the ginger and even the lemon rind. Use fresh thyme if you have it, but dried is fine too.

Mix everything together and massage the chicken with it. If you don’t want your hands to smell like garlic and sesame oil for the rest of the day, wear latex gloves or paint the marinade on with a brush.

And grill away!

Puffed Apple Pancake

Sometimes this recipe is called “Apple Dutch Baby” but Dutch baby is usually more like a flat pancake. In contrast, this one puffs up and the top becomes crisp. It resembles Toad in the Hole, a savory pub dish with sausages in England, but this recipe is sweet.

Preheat the oven to 400 degrees F.

APPLES:

2 tablespoons salted butter 3 medium cooking apples (like Cortlands), peeled, cored, and sliced thickly 2 tablespoons sugar

Melt the butter in a 9” cast-iron skillet, then add the apples and sauté on medium-high heat until they begin to brown just a bit. Sprinkle the sugar over them and continue cooking for a couple more minutes. (If the mixture looks too soupy, drain some of the liquid off so the batter won’t become soggy.) When the apples are just about ready, make the batter.

BATTER:

1 cup whole milk

2 eggs

1 cup white flour

2 tablespoons sugar

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teaspoon ground cinnamon
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teaspoon salt 2 tablespoons vanilla extract 1 tablespoon melted butter Combine all the ingredients in a blender or food processor, then blend for a minute (a full minute—this is important, so time it), right before you’re ready to bake.

While the apples are still over the heat on the stove, pour the batter over them (the batter should sizzle around the edges) and immediately place the skillet into the preheated oven. Bake for 30 minutes. If all goes well, the batter will puff up and turn golden and crisp.

This is a dish that should be served as quickly as possible, while it’s still warm, maybe with a sprinkle of powdered sugar.