David shrugged. "Wedding season is coming up. Hector said he expects a good harvest this year. I mean, as long as you can keep the place out of the headlines and yourself out of any more trouble," he teased, nodding toward the newspaper, "I think a profit isn't out of the realm of possibility, do you?"
"I-I don't know what to say," I told him, honestly meaning it.
"Say yes," he said, sipping from his glass again. "You need the cash."
"And what do you get out of it?" I asked, dubious.
He shrugged. "A nice little hobby. A sound investment."
A license to show up and drink my wine anytime he wanted. A say in anything that happened at Oak Valley Vineyards. A permanent fixture in my life.
I glanced over at him, casually sipping Zinfandel at my bar, in his ripped jeans, T-shirt touting some band, combat boots, and a sardonic smile. I wasn't sure if I was looking at my savior or my undoing.
But I took a deep breath and made a decision.
"Yes."
"Yes?" he asked, raising his eyebrows up into his too long hair.
I nodded. "It's a deal." I stuck my hand out toward him. "Partner."
His grin widened again. "Partner," he said, shaking my hand.
I shoved all thoughts of second-guessing out of my head, instead focusing on what David's lovely money could do for me.
For us, I mentally amended, thinking of Eddie, Jean Luc, Hector, and Conchita, and all of the employees at Oak Valley who were more like family. If adding David to that family was the price I'd pay, so be it. Every family had that quirky, black sheep of a cousin, right?
"By the way," I said, refolding the paperwork that I'd look over in more detail later. "Who was the woman in the painting? The lost looking one?"
David turned his attention to his glass, swirling the remains of the red liquid. "Just a girl I know. No one in particular." He took a sip.
I watched him, not sure what to think of that answer. And the fact he wasn't making eye contact. I was about to woman-up and ask more, when my phone rang from my back pocket. I pulled it out to see Mom's name lighting the display and swiped to take the call.
"Hey, Mom," I said, stepping away for a little privacy.
"Emmy, I'm so glad you picked up. You won't believe what happened!"
"Mom, are you okay?" I asked, a flutter of panic washing over me at the urgency in her voice.
"Yes, I'm fine. But…well, it's all been so terrible."
"What's been terrible?"
"It's Oscar Worthington."
I racked my brain for the name. "You mean the guy with the stuffed cat?"
"Yes. Emmy, I told you there was trouble here. I just can't believe it's come to this. There are police officers everywhere."
"Police?" Now she really had my attention. "Mom, slow down and tell me what's happened."
I heard her take a deep breath on the other end. Which might have calmed her but did nothing to slow the escalating panic in my belly.
Especially when she said the next line.
"Oscar has been murdered!"
"Murdered?" I said before I could stop myself. I clamped my lips shut, glancing down the bar where my new partner was sitting, hoping no one had heard me.
"It's true! Emmy, what are we going to do?"
I closed my eyes. There was only one thing I could do. Say goodbye to my promise from a moment ago to stay out of trouble.
"I'll be right there."
RECIPES
Walnut Mushroom Au Gratin Copycat
2 tablespoons olive oil, divided
1 cup walnuts, coarsely chopped
1 medium onion, cut into quarters and thinly sliced
8 ounces small button mushroom, halved or quartered into small chunks
3 cups thinly sliced broccoli stems and bite-sized florets
1 8-ounce can sliced water chestnuts
1 clove garlic, minced
2 tablespoons sherry
2 tablespoons soy sauce
1 cup sour cream
6 ounces dry spinach fettuccini
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
Preheat oven to 375°F.
Cook the spinach fettuccini until barely tender, about 10 minutes.
Heat a large skillet over low heat, add walnuts and stir until lightly toasted and fragrant, then remove and reserve the nuts and return the skillet to the stove.
Add one tablespoon oil to the hot skillet, add onions and mushrooms and cook until just beginning to brown, then remove with a spoon and reserve. Add the remaining tablespoon of oil to the pan and sauté the broccoli until crisp-tender, about 10 minutes. Stir in the reserved onions, mushrooms, water chestnuts, garlic, and spinach fettuccini. Remove from heat and add the sherry, soy sauce, and sour cream. Stir gently to coat without breaking the noodles.
Place mixture in a greased, shallow 2½ quart baking dish. Sprinkle evenly with the reserved walnuts and then the cheeses. Bake until cheese melts, about 15–20 minutes.
Tips!
You can bake the mixture in any type or combination of casserole pans you wish. If you use large individual ramekins, bake only until the casserole is hot and the cheese melts, about 10–12 minutes.
Wine Pairings
Best served with wines that complement the cheese of the au gratin, like an oaky Chardonnay or a full bodied Cabernet Sauvignon. Some of Emmy's suggestions: River Road Double Oaked Chardonnay, Heitz Napa Valley Chardonnay, Dry Creek Vineyard Cabernet Sauvignon
* * *
Creamy Pork Marsala
1 tablespoon olive oil
6 boneless pork loin chops (4 ounces each)
2 cups sliced fresh mushrooms
⅓ cup chopped onion
3 garlic cloves, minced
1 cup Marsala wine
1 cup reduced-sodium chicken broth
1¼ cup heavy cream
1 teaspoon cornstarch
2 tablespoons water
Fresh chopped parsley for garnish
In a large nonstick skillet heat oil over medium heat. Add pork chops and cook about 4–5 minutes on each side or until browned and internal temperature reaches 145°F. Remove from pan; keep warm.
In same skillet, add mushrooms, onion, and garlic and cook 2–3 minutes or until onions are soft. Add wine and chicken broth and bring to a boil, stirring to deglaze the pan. Then add in heavy cream.
In a small bowl, mix cornstarch and water together then add to pan and let simmer until it's slightly thickened, for about 5 minutes. Add the pork back to the pan for the last 2 minutes before serving. Sprinkle plate with chopped parsley for garnish.
Tips!
The alcohol in the dish will cook out, however, if you prefer not to use alcohol at all, you can substitute more chicken broth. If you don't have Marsala wine on hand, you can get close to the same flavor by using a dry white wine and a splash of brandy.
Wine Pairings
Best served with a full-bodied white or a light bodied red like a Pinot Noir that won't overwhelm the sweetness of the Marsala sauce. Some of Emmy's suggestions: LOLA Chardonnay, Willamette Valley Vineyards Pinot Noir, Fogdog Pinot Noir
* * *
Oatmeal Raisin Cookies
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cup white flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick-cooking rolled oats
½ cup chopped walnuts
1 cup raisins
In a large mixing bowl, combine all ingredients. Roll dough into logs then wrap in waxed paper, and chill in the refrigerator for 1–2 hours or until firm.
Preheat oven to 350°F.
Slice logs into ¼–½" pieces. Place on an ungreased cookie sheet and bake for 8–9 minutes, just until the edges of the cookies start to turn golden brown. Makes about 5 dozen cookies.
Tips!
/> Add 1 teaspoon of cinnamon for a warmer flavor. Or for those who are not raisin fans, substitute 1 cup semisweet chocolate chips or M&Ms for raisins. If in a hurry, the dough logs may be put into the freezer for 10–20 minutes or until just firm enough to slice.
Wine Pairings
Best served with sweet dessert wines or a Riesling or fruity Chardonnay. Some of Emmy's suggestions: S.A. Prum Riesling, Clean Slate Riesling, Butter Chardonnay
* * *
Lobster Bisque
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
½ teaspoon sea salt
¼ teaspoon black pepper
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
4 cups seafood or fish stock
1¼ cups dry white wine
1 bay leaf
3 sprigs fresh thyme
½ cup heavy cream
4 cooked lobster tails, chopped
Finely chopped chives for serving
In a large pot heat butter and olive oil over medium heat. Add onion, carrots, and celery and cook 5–7 minutes or until soft. Season with salt and pepper then stir in garlic and tomato paste. Cook 2–3 minutes. Sprinkle the flour over the vegetables and cook for an additional minute.
Pour in seafood stock and wine and then add the bay leaf and thyme. Reduce heat and let simmer, stirring occasionally, for about 30 minutes.
Remove bay leaf and thyme and use an immersion blender to purée until the consistency is smooth. Return to low heat and stir in heavy cream and lobster meat, cooking just until warm, about 5 minutes.
Garnish with chopped chives before serving.
Tips!
If you'd rather make your own stock, boil 2–3 fresh or frozen lobsters for 10 minutes, strain, discard the shells and use the meat. If lobster tails aren't available or you want a more affordable option, you can substitute 1 pound of lobster claw meat.
Wine Pairings
Best served with Chardonnay that brings out the sweetness of the lobster or Viognier. Some of Emmy's suggestions: Stag's Leap Viognier, La Crema Chardonnay, Fruit & Flower Chardonnay
* * *
Cherry Vanilla Muffins
1¾ cup all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup buttermilk
2 large eggs
2 tablespoons pure vanilla extract
1 tablespoon Patique California Cherry Liqueur
2 ounces butter, melted and cooled, plus a little more butter for greasing the pan
1 cup finely chopped cherries, either sweet or sour
Preheat oven to 400°F.
Lightly grease muffin tins with butter.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and cherry liqueur.
Pour the wet ingredients into the dry, followed by the butter and cherries, stirring the ingredients together until just combined. The less you mix, the more delicate the muffins will be.
Scoop the muffin batter into the greased cups, filling about ¾ to the top.
Bake for 20–22 minutes or until cooked through. A toothpick into the center of a muffin should come out clean. Allow to cool for 5 minutes then remove carefully from the pan.
Tips!
Our bonita Conchita took the time to handpick and pit the cherries using a sharp knife. But frozen, thawed, and drained pitted cherries may be substituted.
Wine Pairings
Best served with a light sweet dessert wine like a Gewürztraminer or a Moscato. Or for brunch, try the fun Cherry Mimosa recipe below!. Some of Emmy's suggestions: Caposaldo Sparkling Peach Moscato, Rosatello Moscato, Chateau Ste Michelle Gewurztraminer
* * *
Cherry Mimosas
12 ounces chilled Champagne
2 ounces cherry liqueur
Rosemary sprigs
Place a few leaves of rosemary in each Champagne flute. Pour 1 ounce cherry liqueur over rosemary, add Champagne to fill the glass. Garnish with rosemary sprigs.
Makes 2 cocktails.
* * *
Nick's Smashburgers
4 Brioche hamburger buns (most will want seconds)
1 pound 80/20 ground beef (or other meat)
4 slices American cheese
1 yellow onion, sliced
2 tablespoon butter
3 tablespoons vegetable oil
3–4 tablespoons Vermouth
Sea salt
Fresh ground pepper
The biggest secret is in the sauce:
2 tablespoons mayonnaise
1 tablespoon siracha ketchup
1 tablespoon Coleman's mustard
2 tablespoons diced dill pickles or dill relish
Sea salt and freshly ground pepper
Mix well.
In a small frying pan, sauté onions until soft. Just when looking almost perfect, add Vermouth and continue until onions are slightly golden.
Without working meat together too well, leaving little air pockets (very important!), form ¼ pound balls, salt and pepper all the way around each ball, and place on hot oiled flat grill. Then with a spatula (or two if necessary) push down hard to smash into very flat patties. When juices start to pool on top of the burgers and the edges start to get brown, loosen gently from the grill and flip the patties. Top each burger with a slice of cheese and continue to grill until cheese is well-melted.
Butter tops and bottoms of buns and place on grill, butter side down, until toasty.
To construct the burgers, put a generous tablespoon of sauce on the bottom buns, then 2 burger patties with melted cheese, then top with onions and the top of the buns. Prepare to be impressed!
Makes 2 burgers.
Tips!
To lessen the heat a bit, use regular ketchup in the sauce. Nick likes Kewpie Japanese Mayo, but any mayonnaise may be used.
Wine Pairings
Best served with wines that pair well with red meat, such as a Cabernet Sauvignon or an earthy Pinot Noir. Some of Emmy's suggestions: Cakebread Cellars Cabernet Sauvignon, Apothic Cabernet Sauvignon, Coeur De Terre Vineyard Pinot Noir
* * * * *
FREE BOOK OFFER
Want to get an email alert when the next Wine & Dine Mystery is available?
Sign up for my newsletter today
and as a bonus receive a FREE ebook!
* * * * *
ABOUT THE AUTHOR
Gemma Halliday is the #1 Amazon, New York Times & USA Today bestselling author of several mystery series. Gemma's books have received numerous awards, including a Golden Heart, two National Reader's Choice awards, three RITA nominations, a RONE award for best mystery, and two Killer Nashville Silver Falchion Awards for best cozy mystery and readers' choice. She currently lives in the San Francisco Bay Area with her large, loud, and loving family.
To learn more about Gemma, visit her online at http://www.gemmahalliday.com
BOOKS BY GEMMA HALLIDAY
Wine & Dine Mysteries:
A Sip Before Dying
Chocolate Covered Death
Victim in the Vineyard
Marriage, Merlot & Murder
Death in Wine Country
Fashion, Rosé & Foul Play
Killer Among the Vines
High Heels Mysteries:
Spying in High Heels
Killer in High Heels
Undercover in High Heels
Christmas in High Heels (short story)
Alibi in High Heels
Mayhem in High Heels
Honeymoon in High Heels (novella)
Sweetheart in High Heels (short story)
Fearless in High Heels
D
anger in High Heels
Homicide in High Heels
Deadly in High Heels
Suspect in High Heels
Peril in High Heels
Jeopardy in High Heels
Hollywood Headlines Mysteries:
Hollywood Scandals
Hollywood Secrets
Hollywood Confessions
Hollywood Holiday (short story)
Hollywood Deception
Hollywood Homicide
Hollywood Revenge
Jamie Bond Mysteries:
Unbreakable Bond
Secret Bond
Bond Bombshell (short story)
Lethal Bond
Dangerous Bond
Bond Ambition (short story)
Fatal Bond
Deadly Bond
Marty Hudson Mysteries:
Sherlock Holmes and the Case of the Brash Blonde
Sherlock Holmes and the Case of the Disappearing Diva
Sherlock Holmes and the Case of the Wealthy Widow
Tahoe Tessie Mysteries:
Luck Be A Lady
Hey Big Spender
Baby It's Cold Outside (short story)
Hartley Grace Featherstone Mysteries:
Deadly Cool
Killer Looks
Wicked Games
Other Works:
Killer Among the Vines (Wine & Dine Mysteries Book 7) Page 22