Delectable 04 - Gingerbread Palace
Page 12
Alex shook his head and sniffed; then he turned toward Kevin and smiled. “No. I’m really glad to hear that. But yeah, it’s a little insulting.” He grinned even wider.
“Now give me some of that pizza,” Kevin said. He would never ever admit that the last thing he remembered as he felt the floor give out under him was that he’d die with Alex Bancroft still thinking he was the biggest asshole in town.
Neither spoke as they ate, Alex feeding Kevin bites of the deep-dish pizza, too heavy and messy to eat with your hands.
Alex swallowed a bite. “I have some news for you, about my fire. I actually owe you a huge debt of gratitude.”
“For what?”
“For that second arson interview.”
Kevin stopped chewing. He still felt guilty about that. “I am sorry—”
“No, it was actually good they asked me in again. The investigator called today. After he talked to me and Lacey again, he went back to cross-check with the original statements. It turns out there was someone in the building who shouldn’t have been there. A guy I’d had to lay off a couple of weeks ago because he was stealing supplies and selling them.”
“What did he have to do with it?”
“They pieced together everyone’s statements and discovered he was the only person seen in the vicinity of the point of origin. Some of the staff noticed he was there, and they do these little maps of the scene, you know.”
“Yeah, I know. But didn’t those people mention seeing him to you?”
“No. I didn’t make any big announcement about firing him. And the night of the fire, I had a lot of the part-timers working, who wouldn’t necessarily have realized he wasn’t supposed to be around. But the arson guy asked me about schedules and employees, locations of supplies, and just about everything except a recap of losing my virginity.” Alex laughed, but Kevin knew those interviews were intrusive and unpleasant, even for innocent victims.
“So they have a strong suspect?”
“Better. They arrested him and he confessed.”
“That’s great! And the insurance?”
“They’ll need all the official paperwork, but they promised to cut an initial check before New Year’s and the rest after. I can start lining up the repairs and replacement equipment.”
“I’m sure they would have figured it out eventually.”
“Maybe. But they asked a lot more detailed questions the second time. It might have taken a while.”
“Those guys are really good at their jobs. They would get it.”
“Okay. But I still forgive you for that, too.”
“Thank God it turned out so well,” Kevin said. They finished their pizza.
“Ready for some sushi?”
“Hell no. I can’t eat another bite.”
“Oh, but there’s dessert, too.”
“Can we give the sushi to the nurses?”
“I’m sure they’d appreciate that. I’ll take care of that and come back with dessert. Okay?”
“I’m not exactly going anywhere,’ Kevin said.
“True. Be right back.” Alex got up and wheeled the cart out of the room.
A few minutes later a nurse came in for one of his regular checks. “Thanks for the sushi. It beats packed lunches from home!”
“My pleasure.”
“And look what Alex gave us all.” She held out her hand and showed Kevin a gingerbread cookie. This one was fireman shaped. It had a cast on one arm and leg, a 7 on the helmet, and a huge red heart that filled up the entire chest. “It’s you, isn’t it? How sweet he made a Kevin cookie!” She grinned. “You’ve got the best boyfriend I’ve ever seen. Lucky you!” She checked his vitals quickly, wrote on the chart and left.
Alex returned with the cart and two domed platters. “Would you like Dessert Number One?” He indicated the dome on Kevin’s left. “Or Dessert Number Two?” With a flourish he pointed to the other dome.
“I’d say Vanna White would be out a job if you ever decide to change careers.”
“Thank you. Now choose.”
“There’s only one logical answer.” Kevin looked from one dome to the other. “Both.”
Alex pulled the covers off both platters at the same time, with a smooth showy motion like a cymbal player.
“Oh, chocolate cake?”
“Dark chocolate, cherry fudge bliss cake. Lacey made it for us.”
“Hey, is that a piece of the gingerbread house?” Kevin grinned as he recognized what looked like doors in the icing decorations. The doorknob was heart-shaped.
“It’s the last piece. You may be sick of gingerbread by now.”
“Let’s have the gingerbread first.”
“You sure?” Alex put the dome back on the chocolate cake and brought the plate with the gingerbread over to Kevin. He offered a forkful of the soft, moist cake, and Kevin opened his mouth.
“Wow,” he said with his mouth full. “Wow,” he repeated, but the word was so inadequate.
Tangy fresh ginger and crystallized ginger flooded his mouth, followed by the heavier molasses flavor. He chewed slowly, savoring the complex tastes. It was like the expensive wine his sister had brought to dinner for one of Mom’s birthdays, with so many layers of flavor his brain couldn’t keep up. He just moaned a little in the sensual pleasure of the experience. Now he understood when someone said a food was better than sex. Well, this cake wasn’t better—Kevin’s brain flashed to that morning in bed with Alex—but with a tube up his dick, it was as close as he would get to absolute pleasure for the foreseeable future.
“You like it?” Alex asked entirely unnecessarily, but the gleam in his eyes pleased Kevin. Did Alex really care about Kevin’s opinion?
“Had better.” Kevin took a chance with the joke.
“No, you haven’t.” Alex smiled as he replied. Thankfully, he’d forgiven Kevin for that callousness too.
“No, I haven’t. I can’t imagine better.” He meant it.
Then he took a small bite of the firm gingerbread door, enjoyed the unexpected crisp crunch. It tasted different from the cookies. Kevin had never tasted so many different variations of gingerbread before. Alex was some kind of genius in the kitchen in a way Kevin had never even imagined.
Alex watched him eating with a smile that suddenly faded. “I feel kind of bad that you never got to see the finished house.”
“Perez showed me a picture. It wasn’t a house. It was the first gingerbread palace I’ve ever seen.”
“Gingerbread palace. I like that.” Alex paused. “But a photo’s not the same.”
“I’m sure you’ll make an ever better one next year. And maybe you’ll actually let me help with that.”
Alex chewed a bite of cake with a smile and a little glint in his eye. “We’ll see.”
“Any more of that cider?”
“Sure.” Alex filled the glass and helped Kevin sip. “Do you drink wine?”
“Yes. For special occasions. Don’t know much about it, though.”
Alex watched Kevin for another moment and Kevin liked the way his eyes danced, more than mirroring Kevin’s mood. He hoped he wouldn’t fuck this up. Prayed, actually.
“A friend of mine owns a winery over in Napa. Kelvin Cellars.”
“Nice friends.”
“Very nice wine. Maybe when you’re out of here….” Alex gave a small, hopeful smile and it was all Kevin could do not to leap with delight at the invitation—figuratively of course.
“I’d like that.” Kevin paused, aiming for nonchalance, then giving in anyway. “A lot.”
Alex’s smile widened and he offered Kevin another bite of the heavenly dark gingerbread.
“I should warn you, Kevin, that the guys at your station might find out you’re gay. I promise not to tell anyone, but you know the grapevine….”
“I don’t care.”
“You were really worried about it a few days ago.”
“A lot of things that seemed really important then aren’t anymore.” Like his
car, or being outed at work, or caring so much about other people’s opinions. “I had some time to think about what should matter.”
Alex was silent for a moment, then said, “Oh, you have some icing on your lip.”
Kevin moved his hand toward his mouth, but Alex leaned in and stopped him. “I’ll get it.” He moved closer and gently kissed the corner of Kevin’s mouth. Something about that soft, sneaky kiss was so much more enjoyable and meaningful than the first hot, heavy kiss they’d shared in the bathroom a few days earlier.
“Did you get it?” Kevin touched his lip.
“Not even close.” Alex grinned and the glint in his eye flashed more brightly. He leaned down for another kiss, full on Kevin’s mouth, a slow, delicious kiss.
Alex tasted like gingerbread and fizzy apple cider and something Kevin couldn’t name but knew he wanted to taste every day for the rest of his life.
With his good hand, Kevin touched Alex’s smooth, clean-shaven cheek and played with his soft dark hair until Alex came up for air.
“Merry Christmas, Alex,” Kevin said and let Alex kiss the words away.
Author’s Note:
HOME SWEET HOME is a fictional organization. If you’d like to help foster kids have safer, happier lives you can donate or volunteer at a national organization called CASA (Court-Appointed Special Advocates for Children). They have local branches in many cities and counties and their goal is to find community members to help neglected and abused foster children navigate the court and social services maze and find safe permanent homes. Learn more at www.casaforchildren.org.
Recipes & More
UNFORTUNATELY, Alex Bancroft’s gingerbread palace is merely a figment of my imagination or I would include templates for you to create one of your own. Never fear, however. I have included some delectable gingerbread recipes below for you to get maximum enjoyment from the story. I hope you enjoy them as much as I did testing them out.
If you want to try your hand at constructing an incredible gingerbread house this year, I highly recommend checking out:
Matheson, Susan and Lauren Chattam, The Gingerbread Architect: Recipes and Blueprints for Twelve Classic American Homes, New York: Clarkson Potter, October 21, 2008.
They have an incredible array of gingerbread houses—templates and all—from a Pueblo House, to a traditional Cape Cod, to a Greek Revival Antebellum Plantation House. I took many of their tips and instructions when describing Alex’s techniques in constructing his palace. The illustrations in this book will blow you away, and may entice you to bake a gingerbread house, even if you hate baking and gingerbread. You have been warned.
There is so much more to do with gingerbread than build a house or bake cookies. You will be amazed! Other suggested reading for gingerbread enthusiasts include:
McGlinn, Jennifer Lindner, Gingerbread, Timeless Recipes for Cakes, Cookies, Desserts, and Candy, San Francisco: Chronicle Books, August 15, 2009.
The photos in this book may lead to weight gain, even if you never try any of their fantastic recipes, like gingerbread pancakes, panforte, or Burgundian spiced caramels.
Gooseberry Patch, Gingerbread Cookbook, Columbus, Ohio: Gooseberry Patch, January 9, 2012.
Another scrumptious set of unique recipes, including gingerbread brownies, country gingerbread waffles, and wild blueberry gingerbread squares, plus a variety of icings and sauces.
Want to eat like a firefighter? Firehouse chefs are well-known for providing delicious meals quickly and inexpensively. They don’t have time for fancy food, but it has to be good. For some of the best firehouse food, I recommend:
Dolese, George, Steve Siegelman, and Paul Moore. Firehouse Food: Cooking with San Francisco’s Firefighters, San Francisco: Chronicle Books, May 1, 2003.
Alex’s Triple Gingerbread Palace Foundation
This cake is rich and moist, but still firm enough to hold the walls and weight of the decorations. The extra punch in this recipe comes from layering in the ginger flavor: powdered ginger, fresh ginger, and chewy crystallized ginger. Each bite will explode with spice. Hope your New Year’s Resolution includes a lot of exercise!
2 teaspoons baking soda in 1 cup boiling water
2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
4 teaspoons powdered ginger
1/2 cup unsalted butter
1 cup molasses
3/4 cup brown sugar
1/4 cup finely chopped candied ginger
2 tablespoons freshly grated ginger root
2 beaten eggs
1. Dissolve 2 teaspoons baking soda in 1 cup boiling water and set aside.
2. Sift together the flour, baking powder, salt, and powdered ginger in a large bowl.
3. In your mixer (or by hand in a separate bowl) cream the butter, brown sugar, and molasses together until fluffy and light.
4. Pour in the dry ingredients and mix a few times before adding the chopped candied ginger and the fresh ginger. Stir in the baking soda and water mixture.
5. Mix until the dry ingredients are just incorporated, then add the 2 beaten eggs.
6. Mix for an additional minute until smooth then pour into a 10-inch springform pan that has been greased, lined with parchment paper on the bottom, and floured. You can also use a 9x13 baking pan, lined with parchment paper.
7. Bake in a 350 degree F oven for about 40 minutes or until a wooden toothpick inserted in the center comes out clean.
Alex’s Dark & Dirty Gingerbread
If you like your gingerbread as dark and dirty as your romance, this should please you! The secret ingredient in this recipe is the stout. It’s a bit too moist for building a gingerbread house around, so that’s two strikes against making it in a fire station.
1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners’ sugar for dusting
A 10-inch (6-cup) Bundt pan or springform pan
Preheat oven to 350 degrees F. Butter the Bundt pan and dust with flour, knocking out excess. Do not skip this step because this cake will stick to the ridges in the Bundt pan. It is less likely to stick in a springform pan.
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl. Whisk eggs and sugars in a separate bowl. Whisk oil, then molasses mixture, into the liquid ingredients. Add to flour mixture and whisk until just combined.
Pour batter into Bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes (check about 5 minutes sooner if using the springform pan).
Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve warm, dusted with confectioners’ sugar, with whipped cream. Tastes great the day after you bake it too. If there is any left.
—Variation on Claudia Fleming’s
Gramercy Tavern Gingerbread
Gingerbread Firemen
2/3 cup molasses
2/3 cup packed dark brown sugar
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground allspice
3/4 teaspoon ground cloves
1 1/2 teaspoons baking soda
2 sticks unsalted butter, cut into tablespoon-size pieces
1 large egg, lightly beaten
1/4 cup finely chopped crystallized ginger (optional)
1/2 teaspoon salt
Special equipment: assorted 2- to 3-inch cookie cutters (fireman-shaped or your choice); a metal offset spatula. Ice with commercial cooking icing or prepare your own and pipe onto completely cooled cookies using a pastry bag fitted with 1/8- to 1/4-inch plain tip.
1. Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter a couple of pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and the salt. Fold in the crystallized ginger pieces if using.
2. Preheat oven to 325 degrees F while you roll and shape the cookies.
3. Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap half in plastic wrap and keep at room temperature.
4. Roll out remaining dough into a 12-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to two buttered large baking sheets, arranging them about 1 inch apart. (Use parchment paper or Silpat if you prefer).
5. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully the last few minutes; cookies can burn easily, especially with the crystallized ginger). Transfer to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).