by Avery Aames
As for Shelton Nelson, he was officially charged with Noelle’s murder. Liberty, although she had been aware of her father’s deception, would be released from the hospital, once she was given the doctor’s okay, and would serve two hundred hours of community service. Her fiancé had enlisted the swift help of a powerful lawyer. The Shelton Nelson Winery, according to rumors, was already up for sale. Supposedly, Harold’s paramour had put in the first bid. Harold’s wife, Velma, had filed for divorce.
“Delilah! Bernadette! Delilah! Bernadette!” the audience chanted.
I nudged them. “Go. Get onstage with the children. Your fans await you.”
Both glowed with pride as they hurried down the aisle toward the stage.
“Oh, there’s Lois,” Alexis said, breaking away from me. “I have a man I want her to meet.” She trotted away.
“Chérie.” Pépère appeared and steered me toward the banquet table set up in the foyer. “Let us prepare for the charge.”
“It will not be an onslaught,” I said. “The children know the rules.”
“Oui, but the adults do not.” He chuckled. “And the food smells so good.”
Grandmère had arranged for a pre-Thanksgiving banquet that included appetizers galore, turkey potpie, sweet potato tartlets, cornbread, and a veggie platter complete with a turkey-shaped centerpiece made of fresh vegetables.
The applause inside the theater died down, and attendees started to file into the foyer.
“Oh no,” Pépère said as he fiddled with a cheese platter.
“What?” I asked. “Didn’t I bring enough cheese?” I had sliced an assortment thinly, laid the choices in two S-curves down a white oval platter, and added mounds of gluten-free crackers, green grapes, almonds, and a pot of apricot preserves.
“There is never enough cheese, but that is not my concern.” He pointed. “What is she doing here?”
Outside the theater, Prudence Hart, wearing a DayGlo red suit, marched in front of the theater while pumping a protest sign that read: Do Not Support Sylvie Bessette. She is evil!!!!
“Don’t worry.” I petted his cheek. “Prudence won’t attack anyone. She is simply utilizing her freedom of speech rights. Many would applaud her.”
He ogled me.
“One voice will not ruin this evening,” I continued. “I promise. Ignore her. Prudence will tire of her protest and retreat. She’s merely upset because Sylvie was able to convince the town council to vote against Prudence’s expansion plans.”
“But I heard that she was able to seal the deal on two shops.”
I giggled. Seal the deal. My grandparents loved what they liked to call Americanisms. “No, I don’t think so.”
“Charlotte, love.” Sylvie broke from the pack of theatergoers, and I bit back a smile. Where did she find her clothes? I mean, really. She was wearing a floor-length, Dracula-style black cape with a pointy red collar. If she opened her mouth and I spotted fangs, I might scream. “Weren’t my girlie-girls fabulous?”
“Everyone was,” I said. “Um, where’s your date?”
“Date?” She waved a hand that sported long bloodred nails. Had she missed Halloween? “Who needs a date when I’ve got my talented girlie-girls?”
“No date?”
“I’ve sworn off men. They are lying, cheating—”
“Not all,” I said.
“Oh, but of course. I forgot you have snared the dream man of the century. Except he is in absentia, isn’t he?”
Her potshot zinged me right where she had intended. Given my newfound confidence, however, I refused to give her that kind of power. I smiled.
Sylvie looked past me and gasped. “Is that Prudence protesting outside? No, no, no. She will not ruin my daughters’ night.” With the swiftness of a raptor, she collected her cape and flew through the foyer and into the cold after her prey.
The drama that ensued, with both women finger pointing, reminded me of two fierce beasts having at it. If I could have gotten away with it, I would have sold tickets and donated the proceeds to the theater fund.
“Charlotte.” Rebecca sashayed to me looking as pretty as I had ever seen her, with her long hair loose and her slim figure dressed in a maroon sweater dress. Over her shoulder, I spied both the deputy and the honeybee farmer ogling her with interest. She hadn’t attended the play with either of them, but I had no doubt that the remainder of the night would include some heavy-duty flirting. “I’ve been thinking about the shop. There are some changes we should make to draw in new customers.”
“Not tonight, Rebecca.” Meredith wedged in between us. “No business talk.”
“Just a little,” Rebecca said.
“Uh-uh.” Meredith clutched my hand and squeezed. I returned the gesture. We could never be mad at each other for long. Thankfully, Matthew had no lingering side effects from the beating he had taken at the winery. The fact that he had aided me in the capture of Shelton Nelson and was fast becoming a local hero didn’t hurt, either. “I’m here on a mission,” Meredith continued. “The chief wants a word with you.” She tilted her head.
Urso stood across the foyer looking slightly uncomfortable in his brown suit.
I sauntered to him, my shoulders back, my chin held high. When he had arrived at my house after Matthew and I captured Shelton Nelson, he was terse. Yet again, he protested my involvement in the case, but when I explained that I did not deliberately summon Liberty or Shelton to my doorstep—I was merely trying to find the evidence that Noelle had hidden so I could hand it over to the police—he cut me a little slack. I hadn’t seen him since he put Liberty into an ambulance and hauled Shelton to the precinct.
“Hi, Chief,” I said.
“No more U-ey?”
“I should show you more respect.”
His eyes sparkled with humor. “Yes, you should, but you won’t.”
“I’ve changed.”
“Ha! How about calling me Chief Urso whenever we’re involved in an investigation, which I hope is never again.”
I heard the slip. He had said we. I ignored it. “Any word on your brother’s running for election?”
“He’s still considering.”
“And you? Will you help with the campaign?”
“Other than the job, there’s not much that holds me here in Providence.”
I felt a pang in my stomach; I was pretty sure it was hunger.
He slipped his hands into his pockets. “But enough about me. Right now, I think you have a visitor.”
I pivoted and delight whooped out of me. Jordan was strolling through the front door looking as handsome as I had ever seen him. Crisp white shirt. Slim blue jeans. A relaxed smile. He strode forward, arms outstretched, and drew me into an embrace. The scent of him was delicious, like honey and pine all mixed into one. He kissed my hair, my forehead, my mouth. When we came up for air, he whispered into my ear, “I’m free.”
I pressed apart, keeping hold of his arms, and gazed into his eyes. “What are you saying?”
“The trial is over. Weeks sooner than expected. We won. The man I testified against is going away for life, with no possibility of parole.”
“Is there an enforcer he might send after you?”
“They don’t know my name. They don’t know where I live.”
“But the tentacles of all of those inmates.” My stomach panged again, this time with fear.
“It’s over, Charlotte. Trust me.” He hugged me and twirled me around so fast my feet flew off the ground. “Now, let’s plan that wedding.”
RECIPES
Chopped Salad
(MAKES 2 ENTRÉE-SIZE OR 4 DINNER-SIZE SALADS)
Salad:
1/4 pound salami, cubed or sliced
1/4 pound mozzarella cheese, cubed
6–12 baby tomatoes
6–12 pitted green olives
4–8 artichoke quarters (in their own oil or water)
4 tablespoons red onion, shredded
1/4 cup garbanzo beans (may use kidney be
ans)
2 cups chopped Romaine lettuce
Dressing:
1 teaspoon sugar
1/8 teaspoon salt
1/4 cup white wine vinegar
1/8 cup extra virgin olive oil
Cracked black pepper (3–6 grinds of the peppermill)
2 teaspoons fresh basil (or 1 teaspoon dried basil)
For the salad, arrange lettuce, cheese, salami, tomatoes, olives, onion, beans, and artichokes on a plate.
For the dressing, mix sugar, salt, vinegar, olive oil, and pepper. Snip the basil using kitchen shears. Add the basil to the mixture. Drizzle the dressing over the salad mixture.
Serve cold.
[Note from Charlotte: This is so easy, Clair and Amy were able to make it without any supervision. Enjoy the combo of flavors. Divine.]
***
Delilah’s Grilled Cheese with Bacon & Fig Jam
(SERVES 2)
4 slices bread
3–4 tablespoons butter
3–4 tablespoons cream cheese
2 tablespoons fig jam or preserves
4 ounces (4 slices) Swiss cheese
4 slices bacon, cooked crisply and crumbled
2 tablespoons scallions, diced
For each sandwich, butter two slices of bread on one side. Flip the bread over and spread cream cheese on the other side of the bread. Now, spread the cream cheese side of the bread with fig jam. Place a slice of Swiss cheese on top of the jam.
On two of the cheese-bread combos, add the cooked bacon, dividing equally, and then the chopped scallions. Top with the other cheese-bread combo.
Heat up a flat grilling pan or a panini grill. Place the sandwiches on the grill. [If using a grilling pan, grill the sandwich on low to medium for 4 minutes. Flip the sandwich and grill for another 4, until the bread is a nice golden brown and cheese is oozing. If using a panini grill, cook the sandwich for a total of 4 minutes, until the bread is a nice golden brown.]
Remove from heat and serve immediately.
[Note from Delilah: This can be made on gluten-free bread; it is still amazing. Also, if you prefer another jam, feel free to use it. It’s the combination of the salty with the sweet that matters.]
***
Turkey Chèvre Pizza à la Pépère
1 10–12 inch round pizza crust
1/2 pound ground turkey
2 shallots, peeled and sliced
2–3 tablespoons olive oil
2–3 ounces chèvre cheese
1 teaspoon salt
1 tablespoon dried rosemary
1 tablespoon dried oregano
Dash of paprika
Bake pizza crust at 450 degrees F for 10 minutes. *If you prefer to make the pizza crust from a mix rather than use a pre-made crust, follow the instructions given by maker.
While pizza is baking, in a sauté pan over medium heat, cook the ground turkey and sliced shallots. Stir occasionally so the turkey doesn’t overcook, about 4–5 minutes. Drain on paper towels.
Remove pizza from oven and drizzle with the 2–3 tablespoons of olive oil. Sprinkle with salt.
Arrange the turkey and shallots on the pizza. Crumble the chèvre cheese and scatter on top of the turkey. Sprinkle with rosemary, oregano, and paprika.
Bake in oven for 10 minutes until cheese melts and turns golden.
Serve immediately.
[Note from Pépère: Feel free to use more chèvre. When it comes to a pizza, it is all about the flavors that the chef prefers.]
***
Chocolate Cherry Mascarpone Bars
(MAKES 12–16)
1 1/2 cups all-purpose flour
3/4 cup good-quality cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 stick butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup mascarpone cheese
10 ounces dark chocolate chips
1 cup tart pitted cherries (canned in water; water drained)
Preheat oven to 375 degrees F.
Combine flour, cocoa powder, salt, and baking soda in a small bowl and set aside.
In a medium bowl, using a mixer, combine butter and sugars. Add egg, vanilla, and mascarpone cheese, and combine. Slowly, in batches, add the flour mixture until just combined.
Chop the cherries in a food processor. One cup of cherries will reduce in size to approximately 1/2 cup. Drain off excess liquid.
Stir the chocolate and cherries into the flour mixture. It is a stiff dough.
Press the mixture into a greased 13” x 9” pan.
Bake 25–30 minutes, or until top is still soft looking. Rotate the pan halfway through the baking process.
Remove the pan from the oven and let the bars cool completely before slicing. [The texture is like a gooey, chewy brownie.]
[Note from Charlotte: You might not be able to see the cherries once these are baked, but you can sure taste them!]
***
Chocko-Socko Cheesecake
SERVES 8–12
1 pound (16 ounces) ricotta cheese
1/4 cup rice flour
1/2 teaspoon xanthan gum
4 egg yolks
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/2 teaspoon salt
1 pound (16 ounces) cream cheese
1/2 cup sour cream
4 egg whites (no yolks!)
1/2 cup MORE sugar
1/2 cup crushed chocolate cream cookies
2 tablespoons butter
Topping:
4 extra tablespoons sour cream
1–2 tablespoons cocoa powder
1/2 cup chocolate chips
Preheat oven to 300 degrees F.
Line a springform pan with parchment paper. You might want to rub a little butter on the bottom of the pan to hold the paper.
In a large bowl, mix ricotta cheese, rice flour, xanthan gum, egg yolks, 1/2 cup sugar, lemon juice, vanilla, and salt until well blended.
Add cream cheese and sour cream and mix well.
In a small bowl, mix separately: egg whites (with no egg yolks in them) and 1/2 cup MORE sugar until the egg whites form a soft peak (about 6–8 minutes).
Fold the egg white mixture gently into the cheese mixture.
In a springform pan, lay out the crushed chocolate cream cookies on top of the parchment paper. Drizzle with 2 tablespoons butter and press with your fingertips to create a “crust.” Pour cheese mixture on top of cookie crust.
Bake at 300 degrees F for 1–1 1/4 hour. Let STAND IN OVEN, with the oven turned off, for 2 hours so the cheesecake will set. This will prevent drooping in the middle of the cake.
Remove cake from the oven. Let cool another hour. Run a knife around the cake and remove the springform pan. Then run a knife between the parchment paper and the bottom of the springform pan. Slide the cake onto a cake plate.
To decorate the cake, spread the extra 4 tablespoons of sour cream onto the top of the cake. Sprinkle cocoa on the sour cream and dot with chocolate chips. Store the cake in the refrigerator. Serve cold.
[Note from Rebecca: This is the cheesecake I always order when I go to Café au Lait coffee shop. It is packed with chocolaty goodness. Also, I found out the shop occasionally makes this using gluten-free chocolate cream cookies for the crust so people with celiac disease can eat it. Matthew’s daughter Clair told me. How nice is that!]
***
Roquefort Bosc Pear Quiche
(SERVES 6)
1 pie shell (homemade or frozen)
2–3 ounces (about 1/3 cup) Roquefort cheese (or good blue cheese)
1/2 cup whipping cream
3 eggs
1/4 cup sour cream
1 1/2 cups milk
Pinch: nutmeg, cinnamon, and ginger
Pinch: salt and pepper
1 Bosc pear, peeled, sliced
Remove the Roquefort cheese from the refrigerator and bring to room temperature.
Preheat the oven to 425 degrees F.
Bake the pie shell for 12–14 minutes until lightly golden. Remove from oven. Let cool. Reduce the oven to 375 degrees F.
Meanwhile, in a medium-sized bowl, mush the Roquefort cheese with 2 tablespoons of the whipping cream. Add the rest of the cream and beat for 1 minute.
Add the eggs and beat until the mixture is blended, but not whipped to a froth. Add the sour cream, milk, and spices, and mix until blended.