Baked Alaska

by Josi S. Kilpack

  Sadie filled a bubble full of all the insecurity, anger, resentment, and jealousy Lorraina’s presence had triggered. Then she blew it away, up, up, up until it became a star far away in the heavens. The pink bubble for Lorraina then filled up, and that one made Sadie cry more than any of the others had, because without the ugly thoughts, the good that Lorraina had done was so very good.

  Sadie filled up that bubble and then burst it over her head, putting her arms out and her face up so that the feelings cascaded over her like a waterfall. She didn’t want to miss a single one.

  Who was to say that the heart-wrenching decision sixteen-year-old Lorraina had made to give her child up for adoption hadn’t haunted her? Learning she was dying despite being barely forty years old, being taken off the medications that gave her a stable mind, feeling that her only child, whom she hadn’t been able to raise, didn’t care enough to save her life—those were heavy burdens for anyone to carry. And the ending was not written yet and might not be a happy one. Lorraina deserved Sadie’s gratitude and forgiveness. She deserved the acknowledgment of greatness for the part she had played in Sadie’s happiness.

  “Everything okay?”

  Sadie turned, her arms still outstretched, and saw Pete standing a few feet away with his hands in his coat pockets, looking at her with concern. She smiled and closed the few steps between them. She wrapped her arms around his neck and give him a big kiss smack-dab on the lips.

  “Everything is wonderful,” she said after squeezing him tight and taking a step back. “Did you have a good time in the casino?”

  He eyed her curiously. “Not as good a time as you’ve had, it seems. What exactly did the nurse give you for pain control?”

  Sadie hooked her arm through his elbow. “Who needs medication when you know your kids are okay and you have a dashing man at your side?”

  “You talked to Shawn and Breanna?”

  “I did,” Sadie said and happily filled him in on all the details. What had been a fifteen-minute conversation took almost twenty minutes to relate because she had to add all her thoughts along the way.

  “What a relief,” Pete said. They had left Sadie’s little hiding spot and were strolling along the deck.

  “And I helped Tanice turn herself in.”

  Pete did a double take. “What?”

  It took another twenty minutes to explain how all of that had happened. Pete was impressed, and Sadie gave his arm a squeeze. “So, how was the casino?”

  “Good. I made almost two hundred dollars, which sounds paltry compared with everything you accomplished in the last two hours.”

  “Oh, stop it,” Sadie said with a playful slap, though she liked the praise. “Did you really win two hundred dollars?”

  “I did,” he said with a nod. “Which is why I made reservations for us to eat at the Bistro.”

  “Isn’t that the one with the $30 cover charge?”

  Pete grinned. “Seeing as how I’m rolling in the dough, and we apparently have a lot to celebrate, it seemed only appropriate to ignore my frugal ways—which balk at the idea of buying a meal when I can eat for free—and spend my winnings on the best meal available and to share it with the most beautiful woman on this ship.”

  Sadie blushed but grinned widely. Had she started this day feeling frumpy and old? Pish-posh. This was the best day ever!

  They had a fabulous dinner of lemon-zucchini fettuccine, which Sadie was determined to replicate once she returned home, and all the crusty French bread and tangy tossed salad they could eat. They were going to order dessert, but Sadie remembered the chocolate-covered strawberries waiting in her room; she had to have limits somewhere. They went to the show—another Broadway review—which was very good, and after the show, she and Pete returned to their spot on deck thirteen-aft and ate every one of those strawberries.

  It was super-cold, but a little snogging now and then helped keep them from hypothermia, at least for a while.

  Lemon-Zucchini Fettuccine

  2 large boneless, skinless chicken breasts

  2 lemons, divided

  1/4 cup plus 3 tablespoons olive oil, ;divided

  2 tablespoons red wine vinegar

  1 tablespoon kosher salt

  2 medium zucchini

  Salt and pepper

  5 to 6 cloves garlic

  8 ounces fettuccine

  Fresh basil (about 1/2 cup)

  Fresh oregano (about 1/4 cup) or about 1 tablespoon dried oregano

  1 cup grated Parmesan cheese

  Prepare grill. You could also do this on the stove top in a skillet or a grill pan.

  Place chicken in a zip-top bag with the juice of one lemon, 2 tablespoons of olive oil, and the red wine vinegar. Seal the bag and gently squish the bag to make sure the ingredients are incorporated and surrounding the chicken. Set aside for 15 to 30 minutes.

  In a large pot, bring water with about 1 tablespoon of kosher salt to a boil. While waiting for the water to boil, slice the zucchini in half lengthwise. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.

  Press or finely mince garlic cloves. In a small saucepan on the stove, place 1/4 cup olive oil and add garlic. Turn the burner to medium-low heat. It shouldn’t be popping and frying, the oil should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.

  When the water is boiling, add the pasta.

  Remove the chicken from the bag, and salt and pepper both sides. Place the chicken and zucchini on grill.

  While the chicken and zucchini are grilling and pasta is boiling, chop herbs and prepare the cheese. Zest both lemons and juice the one that hasn’t been juiced.

  When the zucchini and chicken are done, remove them from the grill. Allow the chicken to stand for 5 minutes and then chop the zucchini and chicken.

  Reserve about 1/2 cup of pasta water. Drain the pasta and immediately place in a big bowl. Place the chopped zucchini and chicken on top. Add lemon zest, lemon juice, cheese, herbs,> and the garlic-olive oil mixture.

  Now take some tongs and give everything a big toss. If you feel it needs more moisture, add a little of the pasta water or a little more olive oil.

  Garnish with a little more Parmesan on top and another squeeze of lemon if you have any left.

  Serves 4 to 6.

  Tip: When cooking garlic, it’s important to keep an eye on it to make sure it’s not getting brown and crispy because it cooks very quickly and can become bitter.

  Serving Suggestion: Chop any leftover oregano, basil, and garlic and add them to softened butter to serve with crusty sourdough bread. Add a tossed green salad.

  Chapter 38

  On the way back to their rooms around 10:40 that evening, they passed several passengers carrying plates heaped with chocolate desserts, reminding Sadie that tonight was the famous Chocolate Fiesta on deck twelve.

  Sadie had just eaten half a dozen chocolate-covered strawberries and she had a stomachache, but miss something like this? Never.

  The lights were low when they entered the buffet; lucky for them, the fiesta was wrapping up. Sadie could only imagine the mob that had descended when the buffet first opened. A few of the featured items, like the triple chocolate mousse and the black forest cake, were gone, but there were still cream puffs and fudge and a Baked Alaska with a chocolate cake base.

  Sadie had never made Baked Alaska, and had only had it when it was made in a pie crust, which she hadn’t loved, but after sharing a slice of the cake-based treat with Pete, she changed her opinion of the dessert. The way the textures and flavors of the different parts blended together was delicious and unique. She wondered how the recipe would work as a cupcake; since working with Lois in her cupcake shop in New Mexico, Sadie had experimented with several new and interesting cupcake recipes. A Baked Alaska cupcake could be fun. Lois would love it!

  “I guess we don’t dock in Ketchikan until one o’clock tomorrow afternoon,” Sadie said when they waddled out of the buffet half an hour l
ater. “Is there anything you’d like to do in the morning?”

  “When I was in the casino, they announced a final qualifying round for the blackjack tournament tomorrow morning. I was thinking about signing up.”

  Sadie thought of Mary Anne’s husband who seemed to spend all his free time in the casino and tried to hide her frown. Glen was likely a gambling addict, and yet Pete had spent a good portion of his free time—of which Sadie admitted there had been very little—doing the same thing. Should she be worried?

  “Sadie?” Pete asked. “You don’t like that I’m gambling?”

  “My mother thought face cards were evil.”

  “And your father taught you to play with M&M’s instead of money.”

  Sadie whipped her head around to look at him. “How did you know that?”

  “Breanna told me when we went to the casino together the other day. Your brother taught her and Shawn to play, you know. She’s pretty good, and I think she left with an extra twenty bucks in her pocket.”

  “Jack taught them how to play?” Sadie shook her head. “What a sneak.”

  “I know when to quit, and I’ve never had a problem with it.”

  Sadie nodded, feeling silly. “Can I watch? Just to make sure I can stage an intervention if you need it.”

  Pete chuckled and leaned in to kiss her cheek. “You can be my good luck charm.”

  “I’m surprised they’re still doing qualifying rounds. The tournament must be coming up quick; the cruise is almost over.” Maybe Sadie would see Mary Anne there and could relay the fact that Officer Jareg wanted to talk with her, assuming he hadn’t caught up with her before then.

  “I guess one of the winners dropped out so they opened up another round at ten tomorrow morning, which is when the tournament was originally scheduled. The tournament itself was pushed back to eleven.”

  They’d reached deck eight, where Sadie’s cabin was located. Without her children around, they had no chaperones—no one to keep them honest with what they did or where they slept—but the very idea made Sadie blush. It was just a few more months until Breanna’s wedding, then she and Pete could start their future knowing they hadn’t compromised their values during the long, and often arduous, wait to be together.

  “What’s the tournament prize?” she asked Pete.

  “Five hundred dollars and a mug with a picture of the ship on it.”

  Sadie gasped and put a hand to her chest. “A mug? You’re kidding me, right?”

  “No, ma’am,” Pete said with a slow shake of his head. “A mug. For real.”

  “Well, I don’t know how you would ever live with yourself if you didn’t play in that qualifying round. I just hope your heart isn’t broken if you don’t win that mug.”

  “I’m so glad you can see things my way.”

  Baked Alaska

  1 quart of ice cream, softened (strawberry is traditional)

  1 egg

  2 tablespoons water

  1/3 cup sugar

  1/4 cup all-purpose flour

  1/4 cup unsweetened cocoa powder

  1/8 teaspoon baking powder

  Dash of salt

  Line a 1-quart round bowl with plastic wrap, allowing some to hang over the edge of bowl. Spoon softened ice cream into bowl, spreading until level. Freeze overnight (or at least 4 hours, until firm).

  To make the cake, preheat oven to 350 degrees. Grease a pie pan with nonstick cooking spray. Cut a round of waxed paper to fit bottom of pan and place in pan, then spray with nonstick spray again.

  In a medium-sized mixing bowl, beat egg, water, and sugar together for 3 to 5 minutes, until sugar is dissolved. Mix remaining dry ingredients in a small bowl with a whisk. Sprinkle dry mixture over egg-sugar mixture and fold together until just combined. Pour mixture into prepared pie pan and bake for 12 to 18 minutes or until cake begins to pull away from the side of pan. Invert onto cooling rack to cool and remove the wax paper.

  Once the cake has cooled completely, increase oven temperature to 475 degrees.

  To assemble the dessert, return cooled cake layer to pie pan. Remove ice cream from freezer and invert onto cake layer (if the ice cream is sticking to the bowl, press a warm kitchen towel against bottom of bowl). Remove plastic wrap. Cover ice cream and cake with meringue, swirling decoratively, being sure to cover ice cream completely.

  Bake for 4 minutes or until lightly browned. Slice into wedges and serve immediately. Cover and return any leftover slices to freezer.

  Serves 8.

  Meringue

  4 egg whites

  1/2 teaspoon vanilla extract

  1/2 cup sugar

  Whip egg whites until frothy. Add sugar and vanilla. Continue beating, adding sugar slowly, until whites are stiff and glossy.

  Baked Alaska Cupcakes

  2 1/2 cups all-purpose flour

  3 teaspoons baking powder

  1/2 teaspoon salt

  3/4 cup shortening

  1 1/2 cups sugar

  3 eggs

  2 teaspoons vanilla

  1 1/4 cups milk

  2 quarts ice cream, softened

  Preheat oven to 350 degrees. Place paper baking cups into 2 muffin pans (48 cups). Spray paper cups with nonstick cooking spray. (Be sure to use liners on this recipe!)

  To make cupcakes, mix flour, baking powder, and salt in medium bowl, set aside. In large bowl, beat shortening with electric mixer on medium speed 30 seconds until smooth. Gradually add sugar, scraping bowl occasionally until well combined. Add eggs, one at a time, beating well after each addition. Add vanilla. On low speed, alternately add flour mixture, about 1/3 cup at a time, and milk, about 1/2 cup at a time, beating just until blended.

  Divide batter evenly among muffin cups, filling only 1/4 full. Bake 10 to 14 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan then 15 minutes on cooling rack.

  Spread 2 heaping tablespoons of softened ice cream on each cupcake—it should reach the top of the cupcake liner. Cover. Freeze at least 2 hours or overnight until ice cream is hardened.

  When ice cream is solid preheat oven to 450 degrees.

  Spread meringue over ice-cream-topped cupcakes, covering surface of ice cream completely. Place finished cupcakes on cookie sheet.

  Bake 2 to 3 minutes or until meringue is lightly browned. Serve immediately.

  Makes 48 cupcakes.

  Chapter 39

  The next morning, they finished breakfast then headed to the casino to get Pete signed up for the qualifying round. Hopefully it wasn’t already full.

  “I’d like to play a few practice hands,” he said after they learned there were still a few open spots. “Do you mind signing me up?”

  “Not at all,” Sadie said. She headed over to the table under the sign “Tournament” and asked for an entry form.

  “Passenger or Seaboard Club member?”

  Sadie’s mind jumped to the paper she’d taken from Officer Jareg’s office and the list of English words written at the bottom. Seaboard had been the first word in the list. Could it be a reference to the Seaboard Club?

  “Ma’am?” the staff member asked, bringing her back to the moment.

  “Sorry, um, I’m not a member of the Seaboard Club.” Were the other words or names on that list something similar—programs or groups? She’d have to ask Pete what he thought.

  “This is the form you want then,” the staff member said, handing her one of the forms. “And here is some information about the Seaboard Club; it’s our frequent cruisers program and membership gives you substantial discounts for many on-ship amenities.”

  “Thank you,” Sadie said as she took both papers and then scanned the room for somewhere to sit. The scan stopped when she saw Mary Anne sitting at one of the window seats on the starboard side. Sadie made her way toward the older woman and said hello.

  “Oh, hello,” Mary Anne said, standing up to give Sadie a hug. She still had that silly purse, and yet somehow it fit her personality. She was we
aring a turquoise top with wispy purple flowers attached to it along with a pair of khaki pants. She wore a sun visor on her head despite the fact that the onboard paper had warned them about rain. “What are you doing here?” Mary Anne asked when she pulled back.