Fashion, Rosé & Foul Play (Wine & Dine Mysteries Book 6)

by Gemma Halliday

  I shook my head. "Sadly, no. At least, not that he gave up to Grant."

  "Poor Daisy Dot," Ava mused, picking up another blueberry muffin and peeling the wrapper off. "I hope she's not out too much."

  "Oh, I wouldn't worry about her," David said.

  "Oh?" I asked.

  "I happen to know Daisy has something new up her sleeve, so to speak," David said, grinning at his own pun.

  As he'd filled us in after the memorial cocktail party, David had spent the better part of that evening chatting up the eccentric designer, right up until the police sirens had alerted the partygoers that something other than champagne and caviar was afoot. As David had plied her with rosé, he had gleaned that we'd been right about her stealing Costello's designs. My accusation had shaken her, and she'd felt the need to unburden her soul to an understanding ear who might see the situation her way. It hadn't hurt that the ear had been attached to a young and charmingly attentive man either. As Daisy had told it, she'd paid Gia to send her photos of other designers' work in order to "inspire her to be more creative" with her own designs.

  Which made me wonder what her latest endeavor was. "And what sort of new thing would this be?" I asked.

  "She's set to begin filming the next season of On the Runway in the fall," David told us.

  "As a contestant?" Ava asked, scrunching up her nose as she took a bite of muffin.

  David shook his head, his too long hair falling across his shoulders. "Nope. This time she's signing on as a mentor. She told me she can't wait to be 'inspired,'" he said, doing air quotes around the word, "by a whole new generation of designers."

  Ava laughed out loud. "Well, that sounds like a dramatic season. Those newbies better watch their backs."

  "I can only imagine how many of those inspirations will end up in her collection next season," I mused.

  "'Imitation is the sincerest form of flattery that mediocrity can pay to greatness,'" David quoted.

  "'It is better to fail in originality than to succeed in imitation,'" I countered with a quote of my own.

  David raised an eyebrow. "Melville, Ems? Shocking. Who knew you were well-read."

  I stuck my tongue out at him.

  He chuckled behind his sunglasses.

  "Well, speaking of new endeavors, I assume you all heard about Hughie Smart?" Eddie said, nodding a silent thank-you to the server who arrived with his drink.

  I shook my head. "No. What happened to Hughie?"

  "Well," Eddie started, "I read yesterday in Aurora Dawn's instabloggy thing—"

  Ava snorted at the mangled term.

  "—that Smart Models is filing for bankruptcy."

  "I can't say I'm surprised," I said, lifting my Bellini to my lips for a quick sip. "I mean, one of his top models is dead and the other one is in jail."

  "Plus his debt to Trask," Ava added.

  "Well, I have a feeling Hughie will be bouncing back from all of that soon," Eddie interjected, shaking his head.

  "How do you figure?" Ava asked, licking crumbs off her fingers.

  "Well now, honey, that was the best part of the article. Hughie's put out a call for new talent for his brand new male modeling agency he's starting, Smarter Models."

  Ava rolled her eyes. "Oh brother."

  "Oh, you jest, but male modeling is big business. Hughie said he's already booked his first model with a national jeans campaign. In fact, the model is someone you ladies might know." Eddie's eyes twinkled.

  Mine narrowed. "Who?"

  "Well, he's hot, toned, and tanned in the way only a delicious Puerto Rican man can be…"

  "Fabio!" Ava said, stabbing a painted nail in Eddie's direction.

  "Bingo!" Eddie bounced in his seat.

  "National campaign, huh?" I shrugged. "Maybe he'll be able to pay Trask back after all."

  "Oh, with Fabio as his new star, Hughie's going to be swimming in offers," Ava said. I could see her eyes get a far off look, as if she were mentally picturing the boy toy now.

  "I saw a picture of him," Eddie said. "Muy caliente, if you know what I mean." He turned to Ava. "You weren't kidding about those abs, honey."

  "What is it with girls and abs?" David said, the frown below his sunglasses registering mild annoyance.

  I couldn't help but laugh. "Don't worry. A hot Latin guy isn't every girl's type." But I couldn't help ribbing him a little by adding, "Just most."

  "Oh really," he countered, crossing his arms over his chest. "Is that your type too, Emmy?"

  "Oh, we all know Emmy's type," Eddie jumped in. "Tall, dark, handsome, carries a gun, and likes to arrest people."

  I felt myself blush. "How did this all of a sudden get to be about me?"

  "Speaking of which…" Ava leaned her elbow on the glass table. "You never did tell me what happened that night after Jada's arrest. When Grant took you home."

  "Oh, I have a guess," Eddie said in a sing-song voice, face once again alight with the knowledge of good gossip.

  "Eddie," I warned.

  "What?" He blinked wide, totally-not-innocent eyes at me. "Can I help it if I just happened to see your delicious little detective walking away from your cottage?" He paused for dramatic effect. "The next morning."

  David raised an eyebrow my way, the look on his face hard to read behind his glasses. "The walk of shame, huh, Ems?"

  I shook my head. "There was nothing shameful about our evening."

  "Oh, do tell," Ava said, leaning in so closely that she was almost off the edge of her seat. "I want to hear everything about your not-shameful evening." She waggled her eyebrows at me in a way that said she'd probably had enough Bloody Marys for the day.

  I shook my head. "Sorry. I don't kiss and tell."

  "So there was some kissing," David said, raising his sunglasses to let me see the teasing glint in his eyes.

  Eddie let out a giggle.

  I shot him a look. "Grant and I are mature adults. What I do with him in the privacy of my own home is my business."

  "And this business that's just yours and Grant's," Ava said, "was it done in the privacy of your bedroom, by any chance?"

  Eddie giggled again like a little girl.

  I rolled my eyes, but the smile at the memory of what I was most certainly not kissing and telling about was too strong to hold back.

  "Oh, that grin says it all," Eddie decided, sitting back in his seat and slurping up the rest of his second mimosa.

  "What? What grin?" I said, trying my darndest to wipe it from my face.

  "The one that's causing you to blush brighter than my drink," Ava said, giggling now too. "He didn't spend the night on the sofa, did he?"

  "You people are relentless," I told them.

  "Just tell us this," Eddie said, grinning at me. "Was it everything you could have hoped for?"

  I looked from his eager face to Ava's shining eyes to David's mocking smile half hidden by his hair.

  I shrugged. "Sorry, kids. My lips are sealed."

  Eddie tsked disappointedly between his teeth.

  Ava scrunched up her nose at me.

  David dropped his sunglasses back down over his eyes with a shrug.

  "But…" I told them.

  All three leaned forward just a scootch.

  "I'm meeting him for dinner again tonight." I paused, pulling a move from Eddie's dramatic playbook.

  "And?" asked Eddie.

  "And," I said with a wink, "I don't think you should wait up."

  RECIPES

  Flourless Chocolate Cake with Mocha Whipped Cream

  Ingredients for Cake:

  ½ cup unsalted butter

  6 ounces semisweet baking chocolate, finely chopped

  ⅔ cup granulated sugar

  2 teaspoons espresso powder

  1 ½ teaspoons vanilla extract

  4 large eggs, at room temperature

  ⅓ cup unsweetened cocoa powder

  ⅛ teaspoon salt

  ½ teaspoon baking powder

  Ingredients for Whipped Cre
am:

  1 teaspoon espresso powder

  1 teaspoon warm water

  1 cup heavy cream

  3 tablespoons confectioners' sugar

  1 tablespoon unsweetened cocoa powder

  Preheat oven to 350°F. Be sure that you have a bottom oven rack and a center rack in place.

  Cut the butter into pieces then place in a large bowl with the baking chocolate. You can melt in the microwave, heating in 20 second increments, or in a double boiler, but make sure chocolate is completely melted and mixture is smooth.

  Into the chocolate mixture, whisk the sugar, espresso powder, and vanilla extract. Whisk in the eggs until smooth and heavy, with a consistency like brownie batter. Then whisk in the cocoa powder, salt, and baking powder.

  Grease an 8-inch round cake pan, line it with a parchment paper round, and then grease the parchment paper. Pour and spread batter into prepared cake pan.

  In your heated oven, place a large roasting pan or baking dish on the bottom oven rack. Boil water (on the stove or in a kettle or microwave) and add to the pan until it's roughly 2 inches up the sides of the pan. Then quickly place the cake on the center rack and shut the oven door to trap the steam inside the oven.

  Bake for 30 minutes or until the edges are set. To test doneness, insert toothpick in the center of the cake. It should come out clean.

  Remove cake from the oven and place on a cooling rack for 10 minutes. Run a knife around the edges of the cake to help release it, then invert onto a cake plate to completely cool.

  For the Mocha Whipped Cream:

  Mix espresso powder and warm water together in a small bowl.

  Using a hand or a stand mixer, whip the heavy cream, sugar, cocoa powder, and espresso mixture about 4 minutes or until medium peaks form.

  Spoon over cooled cake or pipe onto top for a more decorative look. Additionally you can add fresh fruit, such as raspberries, or a dusting of confectioners' sugar.

  Tips!

  Espresso powder can be left out of the cake if you're sensitive to caffeine or have children who are picky eaters. It helps deepen the chocolate flavor, though, and can be found in the coffee aisle sometimes labeled as instant espresso. Parchment paper and generous greasing helps the cake seamlessly release from the pan. This cake dries out quickly, so do not overbake!

  Wine Pairings

  Best served paired with red wine with a dark berry or fruit notes like a Cabernet Sauvignon or a port-style wine like a Petite Sirah to compliment the coffee flavors. Some of Emmy's other suggestions: Bogle Petite Sirah Port, Rabble Cabernet Sauvignon, Vanderpump Cabernet Sauvignon

  * * *

  Roasted Tomato Frittata

  Ingredients:

  16 ounces cherry tomatoes, halved

  3 tablespoons olive oil

  10 large egg whites

  5 large egg yolks

  salt and pepper to taste

  1 cup chopped baby spinach

  2 scallions or green onions, finely chopped

  2 tablespoons chopped fresh dill

  2 tablespoons feta

  Preheat the oven to 400°F.

  Place the halved cherry tomatoes in a single layer on the sheet pan and drizzle with 2 tablespoons of olive oil and salt and pepper to taste. Bake for 25–30 minutes then remove from oven and set aside.

  Place a rack in upper third of the oven and preheat broiler.

  Beat egg whites and yolks in a medium bowl and add salt and pepper.

  In a large ovenproof cast-iron or nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add spinach and scallions and cook just until spinach is wilted, about 2 minutes. Pour eggs evenly over the spinach mixture and cook until the edges and bottom are just set, about 30 seconds. Add dill, roasted tomatoes, and feta. Transfer skillet carefully to the oven.

  Broil until frittata is golden brown and center is set, about 4 minutes. Enjoy!

  Tips!

  You can use any type of tomatoes in this recipe, though cherry or grape make for easy, bite sized pieces. Leftover frittata keeps well in the refrigerator for up to seven days and can be served chilled, room temperature, or warmed.

  Wine Pairings

  Best served paired with sparkling acidic wines to cut through the richness of the eggs, like Champagne, or a light fruity Rosé or crisp Sauvignon Blanc. Some of Emmy's other suggestions: Yes Way Rosé Wine, Francis Coppola Diamond Collection Sauvignon, Mumm Napa Brut Prestige

  * * *

  Sea Bass with Lemon Herb Sauce

  Ingredients:

  1 ½ lbs. sea bass

  ¼ cup all purpose flour

  1 teaspoon salt

  ½ teaspoon black pepper

  3 tablespoons butter, divided

  1 tablespoon extra virgin olive oil

  2 cloves garlic, minced

  ¼ cup dry white wine such as Sauvignon Blanc

  ½ cup chicken stock

  2 tablespoons fresh lemon juice

  1 tablespoon fresh oregano, roughly chopped

  1 tablespoon fresh thyme, roughly chopped

  1 tablespoon fresh parsley, roughly chopped

  Rinse the fish and pat it dry, making sure it's free of bones. In a shallow dish, mix together the flour, salt, and pepper. Dredge each piece of fish in the flour mixture until the entire surface is coated.

  In a large skillet, melt 1 tablespoon of the butter with olive oil over medium high heat. Add the fish to the skillet and cook for about 4 minutes on each side or until golden brown and cooked through. Remove fish from the skillet and set aside.

  Turn the heat under the skillet to low and add the white wine to deglaze and unstick any browned bits. Add 1 tablespoon of butter, garlic, and fresh herbs. Sauté only about 1 minute or until fragrant. Then add the chicken broth and bring to a low simmer. Once it simmers, remove from heat and add remaining butter and lemon juice.

  Plate fish and spoon lemon herb sauce on top of it. Enjoy!

  Tips!

  A stainless steel, well-seasoned cast iron, or nonstick skillet works best. When browning your fish, try not to move it too much, so it has a chance to brown evenly and not stick to the pan. To make this dairy-free, you can substitute more olive oil or ghee for butter, or for gluten-free use almond flour. If you can't find sea bass at your local grocery store, any type of mild white fish will substitute nicely, like pollock or cod.

  Wine Pairings

  Best served paired with crisp, un-oaked wines to compliment the delicate flavor of the fish like a Sauvignon Blanc, Pinot Grigio, or an Italian white like Vermentino. Some of Emmy's other suggestions: The Pinot Project Pinot Grigio, Palmalias Vermentino, SeaGlass Sauvignon Blanc

  * * *

  Crepes with Bacon Onion Jam

  For the Bacon Onion Jam:

  Ingredients:

  1 lb. thick cut bacon

  2 extra large sweet onions, sliced

  ½ cup brown sugar

  ⅓ cup strong brewed coffee

  ½ cup water

  1 tablespoon balsamic vinegar

  Chop the bacon into small slices and add them to a large frying pan. Cook over medium heat for about 10 minutes, until the fat is rendered from the bacon but the pieces are not too crispy. Remove bacon from the pan and set aside.

  Drain the majority of the bacon drippings from the pan, leaving just the bottom lightly coated. Add the onions and cook for about 9–10 minutes until they are translucent. Reduce heat to low and add the sugar, stirring continuously. Cook until the onions have caramelized, about 15 minutes. To the pan, add the coffee, water, and the cooked bacon pieces. Continue to cook, stirring often, for about 25 minutes or until the onions take on a jam-like texture.

  Remove from heat and stir in the balsamic vinegar.

  Jam can be used immediately or will keep in the refrigerator for up to a week.

  Tips!

  When the jam is cold, you will see little spots of white bacon fat in the jam. Bring the jam up to at least room temperature to melt these down and they will disappear.

>   For the Crepes:

  Ingredients:

  2 eggs

  ½ cup milk

  ½ cup water

  ½ teaspoon vanilla

  1 cup all purpose flour

  ¼ teaspoon salt

  2 tablespoons butter, melted

  oil or butter

  In a large mixing bowl, whisk together the eggs, milk, water, and vanilla. Gradually sift in the flour. Add the salt and butter and then beat the batter until smooth. Chill batter for at least 30 minutes in refrigerator.

  Heat a lightly oiled frying pan over medium high heat. Scoop out about 1/4 cup of the batter and pour evenly over the pan. Tilt the pan with a circular motion to ensure that batter evenly coats the surface. Cook until the bottom is very lightly browned, about 2 minutes, and then loosen with a spatula and gently flip crepe over to brown the other side.

  Fill crepes with filling of your choice and fold or roll. Enjoy!

  Tips!

  If you're having a hard time getting your batter smooth, try mixing in a blender or with an electric mixer. If you're making a large batch of crepes, you can tent the finished ones with foil to keep them warm while you cook the rest.

  Wine Pairings

  Best served paired with a white wine, like a Chardonnay or a light bodied red, like a Pinot Noir. Some of Emmy's suggestions: Butter Chardonnay, La Crema - Chardonnay Sonoma Coast, Werewolf Pinot Noir

  * * *

  Mama Halliday's Apple Pie

  For the Crust:

  Ingredients:

  4 cups unbleached white flour, organic preferred