by Cleo Coyle
He sought the help and advice of his first cousin, Antonio Allegro, owner of the beloved Village Blend coffee business. Antonio introduced Silvio to a trusted friend, Sal Arnold’s grandfather Abe Goldman, who confidentially appraised the Eye for insurers and sold eight of the coffee diamonds to give Silvio and Angelica the funds to start their own jewelry business—and make their first of many payments to Benedetto.
The other eight (of the “missing” sixteen) coffee diamonds were given to Antonio as a grateful gift for his help, which Silvio fashioned into a brooch for Antonio’s beautiful young wife, Blanche, who (years later) gifted them to one Michael Ryan Francis Quinn for my engagement ring.
Now I knew the whole story. And what a story it was . . .
Gus’s daughter Sophia took the truth in stride about her parents, along with the news she had another unexpected relative (in addition to the Allegro family). This relative was much closer to home—her half sister, Monica.
Not wanting to leave Monica out of the legacy, Sophia set aside a small trust for her, too. More importantly, after taking over the day-to-day operations of her father’s business, Sophia learned of Monica’s secret dream and commanded the talented girl relocate to the West Coast to launch a Los Angeles–based Campana Jewelry Design Studio.
The lion’s share of the money, however, went where Antonio and Gustavo wanted it to go. A pair of trusts were established—one for my daughter, Joy; the other for the child Sophia and Hunter would soon have—which meant the Eye of the Cat did more than unite a family; it also reunited one very special couple.
Matt came up short in these negotiations, but he did get his IRS debt forgiven with enough left over to invest back in our business. And, from what I could see, he was plenty satisfied with the outcome, grateful to come out ahead—and alive. With his divorce from Breanne Summour finalized around the same time as the Eye of the Cat settlement, Matt was once again free to roam the savage, Tinder-swipe jungle that was the twenty-first-century dating scene.
All these things were still in flux when Gus left the hospital, and I contemplated the brutal past, and uncertain future beside our wall of French windows, as the welcome-home party wound down . . .
* * *
A sweet kiss on the top of my head clued me in to the arrival of my new fiancé.
“I was hoping you’d get here while there were still a few cannoli cupcakes left.”
After inhaling two of the delicious treats, Mike leaned back in his chair with a fresh, hot Americano.
“It’s been a crazy couple of weeks, and the most insane part is wrapping my head around the fact that Eduardo De Santis was set up as a patsy. That guy slipped out of so many legal nooses, I lost count.”
I shrugged. “I guess even the shrewdest man on the planet can be blinded if you dangle enough carats in front of him.”
“Too true. Apparently, Victor Fontana planned to frame Club Town Eddy from the moment he lured the man into his consortium. Just as he planned to frame your ex-husband.”
“It was a clever scheme, hatched by an ingenious man.”
“Not so ingenious.” Mike smiled. “He didn’t count on the panther-like Clare Cosi pouncing on his perfect plan.”
“Happily without a mask or cape.”
“Or even a gun,” Mike noted. “But then, as elegant weapons go, you can’t beat a magnum of champagne.”
“Hey, it all worked out.”
Even the coffee part . . .
After Fontana was arrested, the new head of the Andrea Doria consortium decided to ditch the coffee competition and go with a famous Italian coffee brand for their galleys. I was disappointed—but then I’d said from the start the job was bad luck.
So, I thought, why not make lemonade out of the whole sour mess?
I took a chance and pitched my Night and Day blend to a hotel chain that used the same super-automatic espresso-cappuccino machine as the Andrea Doria.
They were so happy with the results that word got out, and my new blend became the talk of the hospitality trade. I could hardly keep up with sampling meetings, let alone delivering the goods to my new clients.
Consequently, Matt promised to invest in an expansion of his Red Hook warehouse to include a roasting facility, and I looked forward to the new challenge.
“You know, sweetheart,” Quinn continued, “if it weren’t for you, that ex-husband of yours would be dead and his warehouse burned to the ground.”
“You’re giving me way too much credit. Lori Soles risked her life to help us.”
“I haven’t forgotten Lori. And neither did the NYPD.”
“I’m sorry I missed her decoration ceremony. But I’d promised to cater Tucker’s superhero extravaganza . . .”
I was happy to do it, too. The show was a hit—along with our food, especially the “Comic Book” Carbonara that Nancy suggested. Based on a recipe in a famous graphic novel, the mouthwatering marriage of bacon, cream, garlic, and pasta even persuaded a certain “super” model to forgive Nancy for her blueberry Kryptonite. He was so tickled by her attention, he gifted her a framed and signed tear sheet of his latest underwear ad.
As for the besmirched character of Panther Man, the comic company was so grateful the shootings couldn’t be pinned on a rabid fan, they funded a special Panther Man hospital wing to care for children with cancer.
They could afford it, too.
The moment the very wealthy Victor Fontana was revealed as the mastermind behind the Panther Man shootings, the comic company and its deep-pocket Hollywood partners filed suit for infringement of copyright “for nefarious purposes that had the potential to damage the property.”
“It’s one thing to shoot a few policemen,” Tucker Burton quipped. “Quite another to mess with a media giant’s franchise!”
Indeed, the New York Post only half joked that Victor Fontana would probably pay more dearly for stealing Panther Man’s likeness than all his other crimes.
And there were other crimes.
Interpol began working with member countries to review suspicious heists worldwide with the same MO. Several cases that had been closed with the prime suspect dead and much of the fortune lost would now be reopened and examined with an eye toward Victor Fontana’s proximity to the case.
Carla, the actual police shooter and faux Panther Man, was offered no plea deal despite her willingness to cooperate. She was placed on Rikers Island without bail, to face consecutive life sentences for the attempted murder of several police officers and the premeditated murder of Eduardo De Santis.
If by some miracle, Carla managed to beat all of those raps, Interpol was waiting to help hang a few more charges on her, just like Fontana—with assistance from Lori Soles and her partner, who accepted a temporary assignment to follow up on international leads that landed in our Tri-State Area.
“So how did Lori’s decoration ceremony go, by the way?”
“Great,” Mike replied. “The police commissioner and mayor congratulated her personally.”
“She had to be happy about that.”
“So was Lori’s husband. But I think her partner, Sue Ellen, was beaming brighter than anyone.”
“I guess the only person not celebrating is Lieutenant McNulty.”
Mike grunted. “He’s got a promotion, too. A lateral promotion. He’s been bumped from the Inside Job Squad to the brand-new Out of School Squad.”
“What do they investigate? Truancy?”
“Goods and supplies that mysteriously vanish from the public school system. The Board of Ed reached out to the NYPD, and they got McNulty. I won’t miss seeing him, but I will miss Sully.”
“Oh, I think he’s more than ready to enjoy retirement with Fran.”
“Yeah, but now I need to promote a second-in-command for my own squad.”
“Got anyone in mind?”
“A certain s
haved-headed sergeant—if he ever comes back from his vacation in Washington.”
“I’d say he earned time off. He’s also got good reason to linger in DC—and it’s not to visit the monuments. I got a text from Joy. She’s never been happier.”
“Watch out. Franco gets a raise with this jump. He might just go shopping for an engagement ring.”
I looked again at my own ring. I was grateful that Matt and Sophia insisted I keep the coffee diamonds. Gus agreed that Quinn and I more than deserved them for our help saving his life, his daughter’s happiness, and the Eye of the Cat itself.
Like Madame and her brooch, I knew I would enjoy the shining jewels in this circle for the rest of my life. But I also knew the true treasure in my life wasn’t something I could wear. It lived in the people around me, who’d become my family, the work that gave me pride, and the daughter who gave me joy.
As Mike took my hand and whispered sweet promises for the night ahead, I thought of the Swedish lullaby Hunter often sang to Sophia. I had looked up a loose translation, and hummed it now with happiness . . .
This galley of riches has three things to treasure.
The first one is faith. The second one is hope.
The third one is love.
RECIPES & TIPS
FROM THE VILLAGE BLEND
Visit Cleo Coyle’s virtual Village Blend at coffeehousemystery.com for even more recipes including:
* “Comic Book” Carbonara
* Maple-Glazed Oatmeal Muffins
* Snickerdoodle Muffins
* Anginetti (Iced Italian Lemon Cookies)
* Chocolate-Almond Biscotti
* Pumpkin Pie Muffins (Dairy Free)
HOW TO MAKE COLD BREW COFFEE
To see step-by-step photos of this method, visit Cleo Coyle’s online coffeehouse at coffeehousemystery.com.
Cold brew coffee is a smooth and refreshing beverage. When made correctly, the flavor is outstanding—never weak or watery as many iced coffees can be. Cold brew is also insanely easy to make. On page 313 is the “Mason-jar method” that you read about in this book. There are many other ways to produce cold brew—with a French press, for example, or with appliances specifically created for cold brew. But all methods are essentially the same: coarsely ground coffee is stirred into cold water and allowed to steep for 12 to 20 hours.
The ratio of coffee to water and the length of steeping time depend on many factors, including the type of coffee you choose (light or dark roast) and your own taste. After steeping, the coffee must be filtered and can then be stored in the refrigerator for about a week.
One last thing to keep in mind: the coffee made with the cold brew method is really a coffee concentrate, and should be diluted in some manner before enjoying. Some people use cold water. Others pour it over ice (and allow the ice to melt slowly). You might also add milk, half-and-half, or light cream. Sugar and flavored syrups are your call, as well. However you make and serve your cold brew coffee, may you drink with joy!
RECIPES
Mason-Jar Cold Brew Coffee
The Mason-jar method of making cold brew coffee is highly popular. The jar’s efficient lid seals the coffee in an airtight lock, keeping it fresh as you steep it—and after you filter it. This method is easy, convenient, practical, and (best of all) inexpensive. So let’s make some cold brew!
Makes about 3⅔ cup of concentrated cold brew
(Or about 48 ounces of drinkable beverage, once diluted)
¾ cup (50 grams) coarsely ground coffee
2 wide-mouth Mason jars, quart size
4 cups cold water
Coffee filter cone (aka pour-over cone), size #2
Paper coffee filters, cone shaped, size #2 (or #4)
Step 1—Choose and grind your coffee: The best coffee to use for cold brew is one with a strong, bold flavor, which is why Clare suggests a medium-dark or dark roast. Be sure to use freshly roasted coffee and grind your coffee fresh, on the coarse setting, as you would if making hot coffee in a French press.
Step 2—Steep your coffee: Place your ground coffee in the wide-mouth Mason jar. Add your water. Note that because of the amount of coffee grounds, you will not be able to fit all four cups of cold water into the quart-sized jar, and that’s okay. Stir the grounds between pours and you will be able to fit more water in. Pour all the way to the top of the jar and stir well. Seal the jar, gently shake it, and stand it in the fridge with a label that indicates when 12 hours will have elapsed.
Step 3—Steeping time: Although cold brew can take up to 20 hours, start with 12 hours and see how you like the results. If the coffee tastes weak to you, increase the next batch to 14 hours, then to 16, 18, and finally to 20 hours. The longer you steep the coffee, the stronger it becomes—but you risk allowing it to become bitter, as well. As mentioned in the opening of this recipe, it’s a question of what kind of coffee you’re using and your own subjective taste. So experiment with what you like best.
Step 4—Filter the coffee: After the cold brew has steeped, filter it. While you can use cheesecloth and a kitchen strainer, Clare suggests that you invest in the purchase of an inexpensive coffee filter cone (aka pour-over cone) size #2. This is the perfect size for placing right over the mouth of your Mason jar. (FYI: This size cone also can be used over a coffee mug to make a single, pour-over cup of hot coffee.) Note that you will also need disposable paper filters (cone-shaped size #2 or #4), to place inside your plastic cone. Slowly pour the steeped cold brew through the filter, into your second, clean Mason jar. This process will take a few minutes, as the coffee drips down into the jar, leaving the grounds and silt in the filter.
Step 5—Coffee concentrate service: As mentioned above, this is a concentrated coffee. To drink it, you will need to dilute it. You can add cold water and/or pour it over ice and/or add half-and-half (or milk or cream). Sugars and syrups are up to you. Experiment with what makes your taste buds happy.
Clare Cosi’s Cannoli Cream Cupcakes
To make these simple yet amazing cupcakes—which had Matt Allegro making “annoying orgasmic sounds”—you must start by baking Clare’s Golden Cupcakes recipe (below). When the cupcakes have cooled completely, apply a generous dollop of Clare’s Cannoli Cream Frosting (recipe on page 317).
While these frosted cupcakes are delicious served simply, with no garnish, you can also do what Clare does and finish some of the cupcakes in the manner of Italian cannoli. Garnish some with grated chocolate or mini chocolate chips and others with chopped pistachio nuts. A whole or half candied cherry is another idea for a festive, cannoli-esque topping. May you eat with joy!
Clare’s Golden Cupcakes
The first time Mike Quinn saw Clare making these cupcakes, he asked why she didn’t use a boxed mix. Aren’t those cake mixes supposed to be “easier”? Clare never thought so. After all, you’re already dirtying bowls and utensils and mixing ingredients. Why not make the cupcakes from scratch? After one bite of these tender little cakes, Mike never asked about a boxed mix again.
Clare’s culinary note: This recipe is designed to be a quick and easy way of making scratch cupcakes. That’s why she uses self-rising flour, which not only includes most of your leavening and salt, but also gives you a lower protein flour. In other words, for best results, use the ingredients listed and do not substitute all-purpose flour. Finally, be sure to use fresh self-rising flour that has not gone beyond the expiration date; otherwise, the leavening agent may not be potent enough to give you good results.
Makes 12 cupcakes
1 cup self-rising flour (use fresh, check expiration date)
½ cup granulated sugar
¼ teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, softened to room temperature
2 extra-large eggs at room temperature (*see Clare’s tip)
½ cup whole milk
2 teaspoons pure vanilla
extract
Step 1—Make batter: First preheat your oven to 350°F. Start the batter by sifting the first 3 dry ingredients together into a large mixing bowl. (Yes, you must sift for a light, tender cupcake.) Add the softened butter (must be softened to room temperature) and the room-temperature eggs. Using an electric mixer, blend the ingredients together briefly. Now add the whole milk and pure vanilla extract and beat for a good 2 minutes.
Step 2—Bake: Line 12 cups of your cupcake pan with paper liners and lightly coat the papers with nonstick spray. Divide the batter evenly among the cups. (Each cup should be about ½ full of batter and no more.) Bake at 350°F for 18 to 22 minutes. Do not overbake or cupcakes will dry out. Cupcakes are done when the top springs back after a light touching. You can also insert a toothpick into the middle of a test cupcake. If it comes out with no wet batter clinging to it, the cakes are done. (Moist crumbs are okay, but if you see wet batter, return the cupcakes to the oven for a few minutes more before testing again.) Once baked, allow the cupcakes to cool for 5 minutes before gently removing them from the pan to finish cooling on a rack.
*Clare’s quick egg tip: To get cold eggs down to room temperature quickly, place them in a bowl of warm tap water. Warming the eggs is important for proper blending of the egg proteins into the batter.
Clare’s Cannoli Cream Frosting
This frosting mimics the sweet, creamy, satisfying filling of a freshly made Italian cannoli. Now, the first thing you might notice about this recipe is its lack of ricotta. That’s intentional. While ricotta is traditionally used in Italy, Italian American bakeries usually turn to mascarpone cheese to make their filling, and for good reason. The ricotta you find in Italy is drier and sweeter than the ricotta in the United States. To get the right consistency, Clare would have to wrap her American ricotta in cheesecloth, suspend it over a bowl, and allow it to drain overnight in the fridge—mamma mia, how much trouble is that? Which is why she finds the mascarpone solution to be far easier!