A Merry Christmas Wedding Mystery, Georgie Shaw Cozy Mystery #4 (Georgie Shaw Cozy Mystery Series)

by Anna Celeste Burke

  What I’m grateful for, now, is the chance for a do-over. A fresh start, thanks to my new boss and BFF, Jessica Huntington. Brien owes her a lot, too. That included this deluxe honeymoon. Neither of us could have afforded anything close to a real honeymoon after paying for our small, Christmastime wedding. Jessica Huntington—as in the Huntington Beach Huntingtons—would gladly have paid for the wedding too.

  One of the things I got back, though, when I was liberated from my indentured servitude to a scum bucket, was my pride. So, I set limits on Jessica’s largesse even though that’s not always easy to do. She’s sneaky generous and her lawyer skills give her great persuasive power.

  “Yo, Kim, where are you?” my sleepy guy called out from bed. His voice grew louder as he got up and walked closer. “Oh, wow, there you are!”

  I looked up to see the buff, blond beach-boy I had married, standing there wearing a grin and a towel. The man is built that’s for sure. To be honest, physical attraction accounted for a lot of my initial interest in him.

  My attraction had been offset by what I took for immaturity and a lack of smarts. Lots of people see Brien that way. Perhaps it’s all that unbridled brawn. I did say he’s built! Or it could be the surfer-dude-what-me-worry persona he often hides behind. I was wrong and so are they.

  The real Brien, the man I married, is a sweet, guileless guy. A little immature, true, but what 25-year-old man isn’t? It could be my California dude is too laid back for most people. Or possibly there’s something odd going on in the frontal lobe—a missing filter or switch that should keep him tuned in better to the world around him. Who knows, who cares?

  As it turns out, dumb he is not, and he’s a hard worker once he makes a commitment. Like working out the disciplined way he does to keep that body of his in such ‘righteous’ shape, as he would say. There is a simplicity about him that I find appealing. I’m quite sure he’d be content to live in a shack on the beach; workout, surf, listen to music, take in the sunsets with a ‘brewski,’ and eat, of course. My surfer boy can put it away.

  Now, I’d have to add ‘hanging with me’ to that list of the things that make the light shine in Brien’s eyes. Still, a lot comes out of his mouth that he should think about first, or keep to himself altogether. I like him that way—I never need to worry about what he’s really thinking. I always know where I stand. At least after I sort out what he means given that he’s prone to malapropisms and uses tons of surfer lingo.

  Me, I’m not nearly so verbose and can go for long stretches without saying a word. Talk about yin and yang. I’m darkly moody, he’s pathologically optimistic and upbeat. I don’t trust anyone, he trusts everyone. He’s blond and has brown eyes with specks of gold in them. In contrast, my hair is black and my eyes are dark. He’s big—not all that tall at about 5’8”, but muscled. Me, I’m petite. The differences go on and on. Opposites do attract, so they say.

  “Morning, Dude.”

  “Morning, Gidget,” he said, holding onto the smile, but dropping the towel. Sometimes our moods do match, I thought as I let him pull me up out of the lounge chair and into his arms. I laughed as he swept me off the floor and carried me back to bed. Who knew what surprises the rest of our day would bring?

  ~~~~~

  Read the rest of Cowabunga Christmas! In Kindle or Paperback on Amazon @ http://smarturl.it/cove1 Gnarly New Year is out now, too! http://smarturl.it/cove2

  ~~~~~

  RECIPES

  Prosciutto Wrapped Asparagus

  Serves 4-6

  INGREDIENTS

  1 lb. fresh asparagus [20 stalks about ¾ inch thick]

  4 oz. prosciutto ham [10 slices]

  2 T. olive oil

  Freshly ground black pepper

  Sea salt [Optional]

  PREPARATION

  1. Preheat broiler to high with rack placed about 4-5 inches below the heat.

  2. Trim the asparagus by removing the woody, tough ends. To do this, grab each stem and bend it. It should break at the spot where it starts to toughen.

  3. Toss the asparagus stalks in olive oil and sprinkle lightly with salt & pepper.

  4. Cut each piece of prosciutto in half, lengthwise. Working with one asparagus stem at a time, wrap a piece of prosciutto starting below the tip and working downward in a spiral. Place on baking sheet and repeat with remaining prosciutto and asparagus. Try not to let them touch each other.

  5. Broil about 3 minutes then flip them and continue to broil until the prosciutto is crisp, about 3 more minutes. Serve warm or at room temperature.

  Georgie’s Tips:

  Prosciutto is a dry cured ham imported from Italy. When sliced paper thin, you usually get around 10 slices from a quarter pound. If you want to buy a little extra to be sure you have enough it will get consumed, I promise! Prosciutto is wonderful wrapped around fresh melon, too! Go easy on the salt or leave it out altogether—the ham is salty already.

  I find it easier to work with the slices of prosciutto while they’re still chilled from being kept in the fridge.

  You can also roast these prosciutto-wrapped asparagus in the oven at 450 degrees for about 15 minutes, turning once. Or, they’re wonderful grilled. You can place them on an oiled grill, directly, but I prefer a rack made for grilling vegetables.

  Cranberry Bourbon Meatballs

  About 24 meatballs—6-8 servings as an appetizer

  INGREDIENTS

  Meatballs

  3/4 lb ground beef

  3/4 lb ground pork

  1/2 cup bread crumbs

  1/2 cup finely chopped onion

  1/2 teaspoon salt

  ½ t. fresh cracked pepper

  1 egg

  1 garlic clove, minced

  Cranberry Bourbon Meatball Sauce

  1 cup Whole Berry Cranberry Sauce

  1/4 cup brown sugar

  3 T hot chili sauce (or mild chili sauce if you prefer)

  1/2 cup bourbon

  1/2 cup barbecue sauce [your choice]

  1/4 cup water

  Preparation

  Set oven to 350F Spray a baking sheet with olive oil

  Mix ingredients for meatballs in a large mixing bowl. Use the tips of your fingers so you don’t overwork the meat mixture. Form into small 1" balls. A teaspoon or small scoop will help keep the amounts uniform.

  Bake for about 10 minutes until fully cooked. (Check with a thermometer, it should read 160/165 degrees) Make sauce while meatballs are baking.

  To make the sauce, combine all the sauce ingredients in a skillet and bring to a simmer. Simmer gently for about 10 minutes until thick.

  Place cooked meatballs into the sauce, and keep warm until ready to serve. Serve with a bowl of sauce on the side for extra dipping.

  Georgie’s Tips:

  If you prefer you can add a spicy pork sausage or breakfast sausage instead of the plain pork. I like the moisture and texture of fresh ground pork rather than the packaged meat. And, yes, as it says in the preparation guidelines, a gentle touch preserves the texture and gives you better meatballs. Don’t overwork the meatball mix.

  Don’t like bourbon? You can substitute brandy or sherry. The alcohol cooks out and leaves the rich flavor behind. You can leave the alcohol out, altogether, and add another ¼ c water instead.

  Serve these delicious meatballs with little cocktail forks or fancy toothpicks if it’s a special event!

  Spicy Sweet & Savory Nuts

  Makes 1 1/2 cups

  INGREDIENTS

  2 tablespoons olive oil

  1/2 teaspoon ground ginger

  1/2 teaspoon curry powder

  1/4 teaspoon cayenne pepper

  2 tablespoons sugar

  1 tablespoon honey

  3/4 cup almonds

  3/4 cup pecan halves

  PREPARATION

  1. Line baking sheet with foil. Lightly oil foil. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add ginger, curry powder and cayenne pepper; sauté until fragrant, about 5 seconds. S
tir in sugar and honey. Add nuts. Stir until honey mixture is amber in color and nuts are well coated, about 6 minutes.

  2. Transfer nut mixture to prepared baking sheet. Working quickly, separate nuts with spoon. Sprinkle with salt. Cool. (Make a few days ahead and store in an airtight container at room temperature.)

  Georgie’s Tips:

  This is a recipe that you can tailor to fit your taste. Prefer walnuts, pistachios, or some other nut to almonds & pecans? Just substitute them! Add a little cumin or substitute the cumin for ginger if you’re not a fan of ginger. You must work quickly, but be careful while the mixture is hot. When heated, sugar and honey is not only hot, but it can stick.

  Herby Balsamic Grilled Crimini Mushroom Skewers

  Serves 8

  INGREDIENTS

  1 lb. crimini mushrooms [20-24 per pound]

  2 T. balsamic vinegar

  1 T. soy sauce (or tamari)

  3 cloves garlic, chopped

  ½ t. fresh rosemary, chopped

  ½ t. fresh thyme, chopped

  ½ t. fresh sage, chopped

  salt and pepper to taste [about ½ t. each]

  4 or 6 inch skewers

  PREPARATION

  Mix vinegar, soy sauce, garlic, herb, salt & pepper. Toss mushrooms in marinade and let sit for 1 hour. Soak the skewers too so they don’t ignite on the grill.

  Skewer the mushrooms [about 3 per skewer] and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.

  Georgie’s Tips:

  You can marinate the mushrooms a day ahead and keep them in a covered dish overnight. These are one of my favorites, and I could eat more than one skewer so you might want to double up on this recipe. That’s especially true if you want to serve these as a side dish with turkey or beef. Rosemary, sage, and thyme are perfect for Thanksgiving & Christmas holidays. You can change out the herbs if you want. These are also great when made with basil and oregano, or tarragon instead of the herbs used here. Add red pepper flakes for a little spice. These are not only delicious, but healthy, too!

  Mini Cheeseballs with Cranberries & Pistachios

  About 28 mini cheese balls

  INGREDIENTS

  6 ounces of cream cheese, room temperature

  5-ounce goat cheese log [Choose one you like, from mild to pungent] also room temperature

  1 T. honey

  ¼ teaspoon cayenne pepper

  ½ cup dried cranberries, chopped fine

  ½ cup roasted salted shelled pistachios, chopped fine

  crackers and honey, for serving

  PREPARATION

  Place the cream cheese in a medium bowl and beat on medium speed until smooth. Add the goat cheese, honey, and cayenne pepper, and beat until combined. Cover and chill for 15 minutes.

  Place a sheet of waxed paper over a rimmed baking sheet. Combine the cranberries and pistachios in a small bowl. Roll the cheese mix a teaspoon into a small ball. Roll it in the cranberry pistachio mixture and place on the waxed paper. Cover and chill until time to serve.

  Skewer each one, or serve it on a savory cracker or a sweet ginger snap cookie.

  Georgie’s Tips:

  These are wonderful anytime of the year, but the colors make them beautiful set out on a table at your Christmas and New Year holiday celebrations. If you’re not a fan of goat cheese, you can substitute more cream cheese or use another favorite soft cheese instead.

  Artichoke Chicken Pasta in Vinaigrette

  Serves: 8

  INGREDIENTS

  1 box of bow tie [farfalle] pasta

  ½ c diced pimento [or fresh red pepper]

  ½ c pitted Kalamata olives, halved [

  1 can of Artichoke hearts, quartered

  ½ c Georgie Shaw’s balsamic vinaigrette dressing

  1½ c cooked and shredded chicken breast [warm or room temp is best]

  ½ t. sea salt

  ¼ t. pepper

  1 T. Shaved Parmesan cheese per serving

  Georgie’s Vinaigrette Dressing

  ½ c Extra Virgin Olive Oil (EVOO)

  ¼ c Balsamic Vinegar

  2 garlic cloves, minced [about 2 t.]

  1 T. fresh oregano, minced

  ½ t. sea salt

  ½ t. fresh ground pepper

  PREPARATION

  1. Cook pasta al dente.

  2. Chop pimento, drain artichoke hearts, and halve the olives.

  3. Drain pasta, pour into large serving bowl.

  4. Add chicken, red pepper, artichoke hearts, olives; mix until incorporated

  5. Add Italian dressing, salt, and pepper; toss to coat.

  6. Enjoy warm or chill in the fridge to serve cold. When serving, garnish with Parmesan.

  Georgie’s Tips:

  I love the way this looks and tastes using the bowtie [farfalle] pasta, but if you prefer another pasta try it! This can be an especially festive holiday dish if you use tri-color pasta.

  Don’t overcook the pasta or undercook the chicken in this dish. The chicken can be cooked ahead of time or right before you add it to this dish. I use 2 medium boneless chicken breasts [about 9-10 oz. raw] and broil or sauté them with a bit of salt & pepper.

  This recipe for vinaigrette is great in this pasta dish, but also works for all kinds of vegetables, too. You’ll have some dressing left after you fix this pasta dish, so try it on a fresh salad. I switch out the oregano for fresh basil or tarragon, but I think the oregano works great in this dish.

  Whether you serve it hot or cold, a side salad and crusty French bread are perfect accompaniments.

  Pan Seared Filet Mignon with red wine shallot reduction

  Serves 4

  INGREDIENTS

  4 center-cut filets mignons, 1 1/2 inches thick, 7 to 8 ounces each, dried thoroughly with paper towels

  4 teaspoons olive oil

  Kosher salt and pepper

  Red Wine Shallot Reduction

  2 medium shallots, minced (about 1/4 cup)

  2 teaspoons brown sugar

  1 cup dry red wine, such as Cabernet Sauvignon, Syrah, or Merlot

  1 tablespoon balsamic vinegar

  1 teaspoon Dijon mustard

  3 tablespoons unsalted butter, cut into 6 pieces

  1 teaspoon minced fresh thyme leaves

  1 teaspoon minced fresh chives

  1 teaspoon minced fresh Italian parsley

  Ground black pepper

  PREPARATION

  For the steaks:

  1. Rub each side of filets with 1/2 teaspoon oil and sprinkle generously with salt and pepper. Let sit until they are room temperature [about 20 minutes].

  2. In the meantime, position oven rack in lower-middle position, and place a rimmed baking sheet on oven rack. Heat oven to 450 degrees.

  3. When the oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (do NOT use nonstick) over high heat on stovetop until very hot, about 3 minutes. Place the filets in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven.

  3. Roast 2 to 4 minutes for very rare, 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or about 8 to 10 minutes for medium. Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.

  For the Red Wine Sauce:

  1. Using the same skillet without removing any of the leavings from the filets, add shallots and sugar to the skillet. Without placing the pan back on the burner, cook using the pan’s residual heat. Stir frequently until shallots are slightly softened and browned and the sugar is melted for about 45 seconds.

  2. Return skillet to high heat, add wine, bring to a boil, scraping up browned bits on pan bottom with wooden spoon. Boil until liquid is reduced by half [to about 1/3 cup]. This takes about 4-5 minutes.

  3. Stir in
vinegar and mustard; cook at medium heat to blend flavors, about 1 minute longer. Remove from burner, whisk in butter until melted and sauce is thickened and glossy. Add thyme, chives and parsley and season to taste with salt and pepper. Spoon sauce over steaks and serve immediately.

  Georgie’s Tips:

  This cooking method sears the filets and gives them a crusty outside, leaving them tender and juicy inside. That means you need a hot skillet—most nonstick skillets can’t take that kind of exposure to heat required for this recipe. You don’t want to destroy your nonstick cookware so use a heavy bottom skillet made of stainless steel or cast iron. Here’s a nice short article about buying heavy bottom cookware: http://www.consumersearch.com/skillets/how-to-buy-a-skillet

  I may be stating the obvious, but if you use smaller cuts of meat like we use for our small plate entrees, reduce the cooking time. If you’re not sure about how much time to let the filets cook, use a meat thermometer. Stick it into the center of the filet without piercing through—you don’t want the thermometer to touch the baking sheet. If you like your steak rare, it’s done when the internal temp reaches 125 degrees, 135 for medium rare, 140 for medium, 150 for medium well, and 160 for well done. Some health experts suggest the “safe” temperature for beef is 135 degrees and don’t recommend eating a filet that’s truly rare.

  Once you start cooking, this goes fast. I suggest you have the side dishes ready to go or prepped so you can finish them in a couple of minutes while the steaks are resting. New potatoes or fingerling potatoes roasted with garlic and herbs make a wonderful side dish. Sautéed mushrooms, glazed carrots, and steamed asparagus or broccoli are also great. Drizzle the asparagus or broccoli with lemon juice and top with shaved parmesan. A small fresh salad works too! Remember, you must leave room for dessert.