Double Shot

by Diane Mott Davidson

  Along with her last will and testament, Talitha Vikarios had left her parents a separate set of instructions. It said that if Goldy Korman ever came into their lives and wanted to see Gus, it was okay, as long as she received the enclosed letter. When I visited Ginger Vikarios that same afternoon, she gave me it to me, along with heart-wrenching photos of Talitha with her little boy, who looked just like Arch, from infant to teenager.

  Then, finally, I read Talitha’s letter to me.

  Dear Goldy,

  If you ever do get this letter, it means that I died…not a pleasant thought! But you should know that my Gus and your Arch are half brothers. I don’t imagine they look alike, but maybe they do. Anyway, I didn’t tell anybody that Dr. Korman and I had an affair. I thought I was in love, but never mind. He wasn’t. And the main thing is, I wanted you and Dr. Korman and Arch to be a happy family without me, and without Gus.

  Oh, Goldy, please understand that I wanted my disappearance to be a gift to you. When I heard you were divorced, I wrote this letter and included it with my will, to be opened only if you somehow found out about Gus. I don’t want him to be a burden to you. I just want him to have a family besides my parents, whose career in the church was ruined by his appearance.

  I tried to do the right thing, a lot of right things, really, and I’m not sure any of them turned out right. But I have a great boy, and I hope you can find it in your heart to love him.

  Talitha Vikarios

  In-Your-Face Strawberry Pie (I)

  Crust

  1 cup chopped filberts

  ½ pound (2 sticks) unsalted butter, melted

  2 cups all-purpose flour

  In a wide, dry frying pan, toast the filberts over medium-low heat, stirring, until they emit a nutty scent and have turned a very light brown. Allow to cool on paper towels.

  Preheat the oven to 350°. Butter a 9-by-13-inch or 10-by-14-inch glass pan.

  Mix the nuts, melted butter, and flour until thoroughly combined, then press this mixture evenly onto the bottom of the pan.

  Bake the crust for about 20 to 30 minutes, or until the crust is set and has turned a very light brown. Set aside on a rack to cool completely before filling.

  Topping (see note)

  1½ pounds fresh strawberries, trimmed and hulled

  2 cups sugar

  2 tablespoons cornstarch

  1 cup water

  Mash the strawberries with a potato masher until they are crushed. Measure them; you should have about 2 cups. Mix the sugar with the cornstarch. In a large saucepan, heat the strawberries, sugar mixture, and water over medium heat, stirring, until the sugar has dissolved. Stirring constantly with a wooden spoon or heatproof spatula, raise the heat to medium-high (low altitude) or high (high altitude), and heat to boiling. (The mixture will be very hot, so be careful of splatters.) Stirring constantly, boil the mixture for about one minute, or until the mixture is very thick and begins to clear. (It will not clear completely.) Remove from the heat and pour into a heatproof bowl. Allow to cool completely.

  Filling

  1 (8-ounce) package cream cheese, softened

  1 cup confectioners’ sugar, sifted twice

  2 teaspoons vanilla extract

  2½ cups chilled heavy whipping cream

  Beat the softened cream cheese with the confectioners’ sugar and vanilla until smooth. In a separate bowl, whip the cream until it holds soft peaks. (Do not overbeat.) Fold the whipped cream thoroughly into the cream cheese mixture.

  To assemble the pie, spread the filling over the cooled crust. Carefully spoon the cooled strawgberry topping over the filling until it is completely covered.

  Chill the pie thoroughly, at least 4 hours, before serving. If you are chilling the pie overnight, cover it with plastic wrap, which you remove just before cutting.

  MAKES 24 SERVINGS

  Note: For the topping, it is best to start with about 2 pounds of strawberries before trimming and hulling. You will end up with about 1½ pounds of strawberries. Also, you should prepare the topping before starting on the filling, because it needs to cool completely before being spread on the filling. Finally, this recipe makes about a cup more topping than you need for the pie. Leftover topping must be refrigerated and used within 2 or 3 days. It is delicious on vanilla ice cream or toasted, buttered English muffins.

  In-Your-Face Strawberry Pie (II)

  Crust

  2½ cups all-purpose flour

  1 tablespoon confectioners’ sugar

  1 teaspoon salt

  ½ pound (2 sticks) chilled unsalted butter, cut into 1-tablespoon pieces and chilled

  ¼ cup chilled lard, cut into 1-tablespoon pieces and chilled

  1/3 cup plus 1 to 3 tablespoons ice water

  1 egg white, lightly beaten

  Additional sugar

  In a large bowl (or in the bowl of a food processor fitted with the metal blade), whisk together the flour, sugar, and salt for 10 seconds.

  Drop the first four tablespoons of chilled butter on top of the flour mixture, and cut in with two sharp knives (or pulse in the food processor) just until the mixture looks like tiny crumbs. (In the food processor, this will take less than a minute.) Repeat with the rest of the butter and the lard, keeping each unused portion of each one well chilled until it is time to cut it into the flour. The mixture will look like large crumbs when you finish adding all the butter and lard.

  Sprinkle the water over the top of the mixture, and either mix with a spoon or pulse until the mixture just begins to hold together in clumps. If the mixture is too dry to hold together in clumps, add the additional water until it does. Place 12 ounces of this mixture into one 2-gallon zipped plastic bag. (This will be the top crust.) Put the remaining 15 ounces into another 2-gallon zipped plastic bag. (This will be the bottom crust.) If you do not have a scale, put a little bit more than half of the mixture into one bag, and a little bit less than half into the other. Pressing very lightly through the plastic, quickly gather each mixture into a rough circle in the center of the bag. Refrigerate the bags of dough until they are thoroughly chilled.

  When you are ready to make the pie, preheat the oven to 425°. Have a rimmed cookie sheet ready to place underneath the pie.

  Remove the bag of dough with the larger amount of dough from the refrigerator. Unzip the bag to ventilate it, then quickly roll out the larger crust (still inside the zip bag) to a circle approximately 10 inches in diameter. Using scissors, cut the plastic all the way around the bag and gently lift one side of the plastic. Place the bag, dough side down, in a 9-inch deep-dish pie plate. Gently remove the remaining piece of plastic so that the dough falls into the plate. Make the filling.

  Filling

  ½ cup all-purpose flour

  ¼ cup cornstarch

  1½ to 2 cups granulated sugar, depending on the sweetness of the strawberries

  6 cups washed, hulled, and halved strawberries

  In a small bowl, whisk together the flour, cornstarch, and sugar. Place the strawberries in a large bowl and sprinkle the flour mixture over it. Mix thoroughly.

  Fill the pie with the strawberry mixture, then repeat the rolling-out process with the other crust, and place it on top of the filling. Seal the two crusts together around the edges, and flute the crust. Using a sharp knife, cut four or five 2-inch slits in the top crust, to ventilate the pie. Using a pastry brush, brush the top of the pie with just enough of the beaten egg white to cover it. Sprinkle the top crust with a small amount of sugar.

  Bake the pie in the lower third of the preheated oven for 20 minutes, then slide the cookie sheet underneath the pie and lower the heat to 350°. Continue to bake the pie until thick juices bubble out of the slits, about 35 to 45 minutes.

  Remove the cookie sheet and place the pie on a rack. Allow it to cool completely. (Do not serve the pie hot or warm.)

  Serve with best-quality vanilla ice cream.

  10–12 SERVINGS

  Primavera Pasta Salad

  8 ounces pas
ta

  ¾ cup chopped fresh scallions

  ¾ cup grated fresh daikon

  2 cups halved best-quality fresh cherry tomatoes

  ¾ cup finely chopped cilantro

  ¼ cup (or more) vinaigrette (see recipe)

  Salt and pepper to taste

  Cook the pasta and drain it, but do not rinse it. Allow it to cool to room temperature, stirring gently from time to time to keep it from sticking. Mix the pasta with all the chopped vegetables in a large serving bowl. Add vinaigrette until every ingredient is lightly dressed (not slathered). Add more tomatoes, cilantro, or scallions to taste. Salt and pepper to taste. Chill. This salad is best served within 5 hours of being prepared.

  4 SERVINGS

  Vinaigrette

  ¼ cup best-quality red wine vinegar

  1 tablespoon Dijon mustard

  ¾ to 1 teaspoon granulated sugar

  ½ teaspoon salt

  ½ teaspoon freshly ground black pepper

  1 cup best-quality olive oil

  Whisk together vinegar, mustard, sugar, salt, and pepper. Slowly whisk in the oil to make an emulsion. Whisk again before adding ¼ cup (or a bit more) to the salad. Refrigerate unused vinaigrette.

  Party Pork Chops

  4 1-inch-thick pork chops

  Brine

  5 cups water

  ¼ cup kosher salt

  ¼ cup sugar

  Marinade

  1 teaspoon dried thyme leaves, crumbled

  1 teaspoon dried rosemary, crushed

  2 garlic cloves, pressed

  2 tablespoons balsamic vinegar

  2 tablespoons olive oil

  Rinse the pork chops with water and pat them dry with paper towels.

  In a large bowl, whisk together the brine until the sugar and salt are dissolved. Place the pork chops in the brine, cover, and brine overnight in the refrigerator.

  Drain the brine. Rinse chops in cold water and let stand in cold water 10 minutes. Pat dry.

  Whisk together the marinade ingredients. Place pork chops in the marinade and allow them to marinate for 1 hour. (While the pork chops are marinating, you can make the apples; recipe follows.)

  Preheat the oven to 375°. On the stove, heat a large sauté pan over medium-high heat, then pour in 2 tablespoons oil and let it heat until it shimmers. Sear the chops for about 2 minutes on each side (until well caramelized), then flip and do the other sides for 2 minutes. You can either remove them from the pan and place them in a roasting pan, or, if your skillet can be placed in the oven, roast them directly in the pan.

  Roast the chops until a thermometer indicates their interior temperature is 145°. While the chops are roasting, reheat the apples. Serve immediately.

  4 SERVINGS

  Party Apples

  6 Granny Smith apples

  ¼ pound (1 stick) unsalted butter, divided

  ½ cup packed dark brown sugar

  ½ cup cognac

  Core, peel, and slice the apples. In a wide frying pan or Dutch oven, melt 4 tablespoons of the butter and add the apple slices. Over medium-low heat, cook and stir the apples until they begin to soften, about 5 to 10 minutes. Remove them to a bowl. Melt the remaining butter in the pan and add the brown sugar. Over medium-low heat, stir until the sugar dissolves.

  Remove the pan from the heat. Add the cognac to the butter mixture, stir it in, and heat this mixture over medium heat until it begins to boil. Boil for 4 minutes, stirring constantly.

  Return the apples to the pan, place the pan over medium heat, and stir occasionally until the apples are hot. Either serve immediately or cool and briefly reheat at serving time.

  4–6 SERVINGS

  Strip Show Steaks

  4 ½-inch-thick, 8-ounce prime-grade boneless rib steaks (available through mail order or from a good butcher)

  1 teaspoon salt, divided

  1 teaspoon dried thyme, divided

  Place the steaks in a large glass pan. Rub ¼ teaspoon salt and ¼ teaspoon thyme into each steak.

  Preheat the grill following the manufacturer’s instructions. When the grill is ready, grill for 3 minutes per side, or until done to your satisfaction. Do not overcook.

  4 SERVINGS

  The Whole Enchilada Pie

  1 pound ground beef

  1 medium-size onion, chopped

  2 garlic cloves, pressed

  1/3 cup bottled picante sauce

  1 (16-ounce) can refried beans

  1 (10-ounce) can enchilada sauce

  1 cup sliced, pitted black California olives

  1 teaspoon salt

  6 cups crushed corn chips

  3 cups grated cheddar cheese

  Garnishes

  Sour cream

  Chopped fresh tomatoes

  Sliced iceberg lettuce

  Chopped green onions

  Avocado slices

  Preheat the oven to 375°. Grease a 9-by-13-inch glass pan.

  In a wide frying pan set over medium heat, brown the ground beef with the onion and garlic until the beef is brown and the onion is soft.

  Lower the heat and add the picante, beans, enchilada sauce, olives, and salt. Stir and cook until well combined and bubbly. Remove from the heat.

  Place 1 cup of the chips in the bottom of the glass pan. Put half the beef mixture on top. Top with another cup of the chips and 1½ cups cheese (half the cheese). Put in the rest of the beef mixture, then the rest of the chips, then the rest of the cheese.

  Bake the pie for 30 to 40 minutes, or until the center is hot and bubbly. (You can test the temperature by taking a small spoonful from the center.) Serve immediately with bowls filled with the garnishes.

  8 SERVINGS

  Got-a-Hunch Brunch Rolls

  1 teaspoon sugar

  ¼ cup warm water

  1 package active dry yeast

  ¼ pound (1 stick) unsalted butter, softened to room temperature

  ½ cup honey

  1 tablespoon grated lemon zest, finely minced

  1 tablespoon grated orange zest, finely minced

  2 teaspoons orange extract

  ½ teaspoon salt

  1 tablespoon lemon juice

  6 large eggs (3 whole eggs and 3 eggs separated)

  ½ cup milk, warmed to 110°

  1 tablespoon vital wheat gluten

  5 to 6 cups bread flour

  ½ cup plus 2 tablespoons best-quality bittersweet orange marmalade

  In a large bowl, stir together the sugar, water, and yeast. Allow to proof for ten minutes.

  In another large bowl, beat the butter until creamy, about 5 minutes. Blend in the honey and beat until thoroughly combined. Add the zests, extract, salt, and juice. Beat until well combined. (Mixture will look curdled.)

  Refrigerate the egg whites, covered, until you are ready to bake the rolls. Add the egg yolks and whole eggs one at a time to the butter mixture, and beat in thoroughly. Add the yeast mixture and the milk and beat on low speed until thoroughly combined. Set aside.

  Mix the gluten into the flour. Add the flour mixture one cup at a time, beating thoroughly after each addition. Switch to a wooden spoon or dough hook when the dough becomes too stiff to beat. When the dough is pliable and only slightly sticky, turn it out onto a floured surface and knead vigorously for 10 minutes. (Alternatively, you can knead using the dough hook for 10 minutes.)

  Place the dough into a large, oiled bowl, cover with a clean dish towel, and set it in a warm, draft-free place to rise until doubled in bulk, 1 to 1½ hours.

  Punch the dough down, turn it out onto a board, and allow it to rest for 10 minutes. Divide it into 24 equal-size pieces. Butter two 12-cup muffin tins.

  Keep the rolls you are not working with covered with a dish towel. Take each piece of dough, flatten it into a 4-inch circle, and spread with 1 teaspoon marmalade in the center, leaving ½ inch of space around the edge. Carefully roll the dough into a cylinder, pinch the ends, and pull the ends under to make a round roll. Carefully place each roll into a muffin cup.
When you have filled all the rolls, cover them with a dish towel and allow them to rise until doubled, about one hour.

  Preheat the oven to 350°.

  Remove the egg whites from the refrigerator and whisk them until frothy. Using a pastry brush, paint the top of each roll. You will have egg white left over.