Cedar Bay Cozy Mysteries #3

by Dianne Harman

  “Deal. Right now I’m ready to eat. All this walking is making me hungry. Did he tell you the name of the restaurant on the square?”

  “No, he couldn’t remember it, but he said I couldn’t miss it because it had a bright red awning and the name was written on it in white letters.”

  “Mike, there it is,” she said a few minutes later. “It looks like we were supposed to eat here. There’s only one empty table.” They hurriedly walked over to it and sat down.

  “The chief was definitely right,” Kelly said an hour later. “That was the best seafood pasta I’ve ever had, and the bread was just as good. How was your lasagna?”

  “Every bit as good as your dish. All this walking, the food, and a glass of wine have made me sleepy. Can I interest you in going back to our room and taking a nap before we head out again?”

  “That sounds wonderful. I wonder if the package has arrived yet.”

  When they got to the hotel, Kelly walked over to the clerk who was standing behind the front desk. “Excuse me, my name is Kelly Reynolds. I was told a package was going to be delivered to the front desk for me. Has it come yet?”

  “Si, Signora. A man just brought it a little while ago. Here it is.”

  “Thank you.” She and Mike walked over to the elevator. “Mike, it’s really light. What do you think it is?”

  “I have no idea. Honest. He didn’t say anything to me about this or the flowers. You can open it as soon as you get to the room. Can you wait that long?” he asked in a teasing manner.

  “Barely, just barely.” Mike opened the door of their room, and she walked over to the table and chairs next to the window that overlooked the Duomo. Kelly took the small package out of her purse. It was wrapped in white tissue paper and tied with a red bow. She carefully took off the wrapping paper and the bow which covered the box. She removed the lid and took a note off the white cotton that covered whatever was in it.

  “Well, read it. What does it say?” Mike asked. “I’m as curious as you are.”

  “Enjoy this small gold statue of Saint Lorenzo. He is the patron saint of cooks and also the patron saint of the cooking school that’s located in the Mercato. I hope you will think of Italy with pleasure each time you look at him, and it’s a small token of my appreciation for what you have done for me. This little statue was made for you by one of my relatives who is a jeweler.”

  She lifted off the cotton and gasped as she reached into the box and withdrew the two inch solid gold statue of Saint Lorenzo. It had a small bezel at the top, so it could be worn as a necklace or bracelet. She looked at Mike with tears in her eyes. “This is the most beautiful thing I’ve ever seen. Look at the workmanship. I don’t know how anyone could make something this intricate and small out of solid gold. I’ll treasure it.”

  “Here. Let me see it.” He turned it over in his large hand. “Kelly, I don’t know what this cost, but it couldn’t have been cheap, and I don’t think the chief is a wealthy man. I wonder how he could afford to give you this.”

  “I don’t know when I’ve been so touched. This is far more beautiful than anything we saw in the Ponte Vecchio shops. And what a thoughtful gift. I take back everything I ever said about him being a male chauvinist.”

  “Well, where does that leave me? Am I off the hook for purchasing a piece of jewelry for you?”

  “Mike, a woman can never have enough jewelry. Let your conscience be your guide.”

  “Kelly, are you the least bit familiar with the term enough is enough?” he asked, putting his arms around her.

  “Nope, and I never want to be.”

  Recipes!

  LIMONCELLO DESERT

  Ingredients:

  1 pint lemon sorbet

  1 pint vanilla ice cream

  6 oz. limoncello or any Italian lemon liqueur

  1 lemon, zested

  Biscotti (any kind)

  Directions:

  Place one scoop each of lemon sorbet and vanilla ice cream in a small bowl. Top with 1 ½ ounces of the lemon liqueur. Sprinkle the zest on top. Serve with biscotti.

  PORK LOIN ROAST WITH MILK

  Ingredients:

  2 lb. boneless pork loin

  1/3 cup butter

  2 medium sized fresh tomatoes, coarsely chopped

  2 leeks, finely chopped, white and light green parts only

  4 cloves of garlic, peeled and finely chopped

  1 stick of celery, diced

  4 tbsp. fresh thyme leaves

  3 cups milk

  1 tsp. salt

  1 tsp. pepper

  ¼ cup flour

  String

  Directions:

  Preheat the oven to 400 degrees. Place an ovenproof pan with deep sides on the stove top and melt the butter over medium heat. Add the tomatoes, leeks, garlic, and celery and cook until soft. While the vegetables are cooking, put the thyme leaves on a cutting board and spread to about the width and length of the pork roast.

  Roll the pork loin over the thyme and tie lengthwise with a long piece of string and then tie three times around the width. Pat with salt and pepper. Dust the pork with the flour, increase the heat to medium-high and brown, pushing the vegetables to the sides. Heat the milk and pour it over the pork.

  Transfer the browned pork and vegetables to the oven and cook for 35 minutes. Remove the pan from the oven, put the pork on a serving platter and let it rest for 5 minutes. If the milk sauce is too thin, thicken with a mixture of water and flour and add to milk until desired consistency. (I have found it makes a nice sauce thickening on its own.)

  Slice the pork into thick medallions, pour a small amount of the sauce over them and put the rest of the sauce in a serving bowl, letting people serve themselves.

  TORTA DI NOCE (CALABRIAN WALNUT CAKE) with STRAWBERRY BALSAMIC SAUCE

  Ingredients:

  12 oz. walnuts

  4 eggs, separated

  8 oz. sugar

  1 lemon peel, finely grated

  1 lb. fresh strawberries

  4 tbsp. powdered sugar, divided equally

  1 tbsp. balsamic vinegar

  9 inch springform pan

  3 tbsp. water

  Directions:

  Preheat oven to 350 degrees. Grease and flour a 9” springform pan. Put walnuts in a blender or food processor and finely chop.

  With an electric mixer, beat the egg yolks and sugar together until pale and creamy. Fold in the ground nuts and grated lemon. Beat the egg whites until stiff and carefully fold into the nut mixture. Gently pour into the prepared pan.

  Bake for 50 minutes until cake rises and is firm. Cool. When cool remove the cake from the pan and sprinkle with 2 tbsp. powdered sugar.

  To make the strawberry sauce, hull and halve the strawberries and place in a saucepan with 3 tbsp. water and remaining 2 tbsp. powdered sugar. Heat slowly until soft and mushy. Pour into a food process or blender. Add balsamic vinegar and blend until smooth. Pour into a bowl, cover, and chill.

  Serve the cake in thin wedges with the strawberry sauce drizzled over the top and down the sides.

  BRAISED ARTICHOKES WITH POTATOES, PARSLEY & GARLIC

  Ingredients:

  6 medium sized artichokes

  1 lemon, quartered

  1 head fresh garlic

  4 tbsp. extra virgin olive oil

  1 small bunch of flat leaved parsley, roughly chopped

  2 lbs. new potatoes, peeled, and cut into chunks

  ½ tsp. salt

  4 cups water

  Directions:

  Squeeze the lemon quarters into the water. Trim and then quarter the artichokes, putting them immediately in the lemon water. Peel off the first layer of skin from the head of the garlic and cut into six wedges. Heat the oil in a large Dutch oven type pan.

  Add the garlic and parsley and sauté until the garlic is slightly colored. Add the artichokes, potatoes, salt and water. Bring to a boil, lower heat and simmer, uncovered, for about 20-25 minutes or until vegetables are soft and most of the
water has evaporated. Can be served hot or cold.

  CROSTATA DELLA NONA or GRANNY's TART

  Pastry Ingredients:

  7 ½ oz. slivered almonds

  3 oz. sugar

  14 oz. cake flour

  Pinch of salt

  Zest of 1 orange

  10 ½ oz. unsalted butter, cubed in small pieces and chilled

  3 eggs

  Water

  Note: All ingredients and utensils must be chilled several hours prior to preparation. Make the pastry a day before you wish to serve it.

  Directions:

  Place the almonds, sugar, and food processor blades in bowl and thoroughly chill. When chilled, place in food processor and pulse to reduce almonds to a powder. Transfer to mixing bowl and gently mix with a hand mixer.

  Add flour, salt, zest, and mix. Add butter and mix until just incorporated. Add eggs, one at a time and pulse on and off until large loose crumbs start to form. If too dry, add a few drops of water. Turn the bowl over and remove dough.

  Press dough into a ball and knead a couple of times. Don’t over process. Wrap ball in saran wrap and refrigerate for one day. There is enough dough to make two tarts. If you only want to make only one, freeze half the dough. Will keep for two months in the freezer.

  Filling Ingredients:

  3 oz. raisins soaked in a few tbsp. of warm red wine

  2 cups plus 1 tbsp. milk

  Peel from one lemon

  4 eggs, separated

  4 oz. sugar

  4 tbsp. corn starch

  10 ½ oz. ricotta cheese

  3 ¾ oz. sugar for whipping egg whites

  Large bowl of cold water

  Directions:

  Preheat oven to 350 degrees. In a large saucepan bring milk and lemon peel to a boil. In a separate bowl whisk egg yolks, sugar, and corn starch until thoroughly mixed. Remove the lemon peel and pour hot milk on top of egg mixture, stir well. Pour the mixture back into the saucepan and place over medium heat.

  Bring to a boil, stirring constantly until it forms a smooth cream. Transfer to a bowl set in ice cold water. Stir from time to time to prevent a skin from forming on the surface. It will develop into a custard-like filling. Sieve the ricotta cheese in a strainer to release the liquid and add it and the drained raisins to the cold custard.

  Whip the egg whites with the remaining sugar until they form soft peaks. Fold them into the custard. Place the pastry in a Pyrex 9” dish so it covers the bottom and sides of the dish. Pour the mixture onto the rolled out pastry and level the top with a spatula. Put in the oven and check after 20 minutes. Filling should be just barely set. Let cool. Cut and serve. Enjoy!

  Up next is Murder in Cuba.

  Murder in Cuba

  Prologue

  Cuba, the land of classic cars, beautiful beaches, salsa music, and the best cigars in the world. There is only one problem - Americans are not allowed to travel directly to Cuba unless they are part of a group that has a legitimate reason for going to the island, such as being part of a cultural exchange group. Individual Americans can’t travel to Cuba simply to see the sights, sit on a beautiful sand beach, or enjoy the terrific fishing available in Cuba. But the times they are a changing!

  In 2015 the United States resumed diplomatic relations with Cuba some fifty years after an economic embargo on that country had been ordered by President Kennedy. Embassies were established, and a business development frenzy began shortly thereafter. Entrepreneurs of every persuasion saw the abundant opportunities that were on the horizon in Cuba and scrambled to make decisions about how they could be the first in line when Americans were able to once again freely travel to Cuba.

  The recreational fly fishing industry was one industry that quickly saw what the future of a Cuba that was open and accessible to Americans might mean. Cuba had always been the Holy Grail for those who loved to fly fish in the tropical waters of the Caribbean nation for bonefish, permit, tarpon, snook, red snapper, and jack trevali. Cuba is home to hundreds of square miles of shallow saltwater ocean flats where these types of fish are commonly found, and for the past fifty years very few American anglers have had an opportunity to fish those waters.

  Jack Trout, a well-known fly fishing guide from Northern California is invited to Cayo Largo by Bartolo Fishing Adventures, an Italian company that has a contract with the Cuban government granting them the exclusive rights to fish in the protected areas adjacent to that small Cuban island. The company is anxious to have Jack come to Cuba so he can see for himself the world class fly fishing that is available at Cayo Largo. More importantly, Bartolo extended the invitation to Jack in the hopes that he might consider becoming Bartolo’s exclusive representative in the United States. As such, he would be responsible for organizing fly fishing excursions for Americans that want to go fly fishing in Cuba.

  Jack calls his good friend, Beaver County, Oregon, Sheriff Mike Reynolds and asks him what he thinks. Mike tells him he’s being offered the opportunity of a lifetime, and he definitely should go there and see if it's something he'd be interested in doing. Jack tells him he's already accepted Bartolo’s invitation, and he and his wife, Carola, will be traveling there in a month. He asks Mike if he'd be interested in joining them on the trip. Mike quickly replies that he and his wife, Kelly, would be happy to accompany Jack and Carola on their maiden trip to Cuba. He told Jack that Kelly wasn't interested in fishing, and he hoped that would be okay. Jack replied that his wife wasn't either, so he and Mike would do the fishing for them.

  Who knew the fishing trip of a lifetime would result in murder? A murder that appeared to be caused by greed, but was that the reason the well-known English fishing guide was killed? Who killed him? The Englishman who is the head of one of the largest international banks in the world? The American with no visible means of support, but has plenty of money to fish all around the world? One of the Cuban fishing guides that worked at Cayo Largo? Or was it Jack?

  CHAPTER 1

  “Stay here and watch our luggage. I’ll go find the taxi that’s supposed to pick us up and take us to the hotel. Jack, you speak a little Spanish. Give me a hand,” Carola said. Jack Trout and his beautiful dark-haired Chilean wife walked out into the sweltering late afternoon heat at the Havana airport while Mike and Kelly stood enchanted by the scene unfolding in front of them. Neither of them spoke Spanish, and they were experiencing cultural overload with the sights they were seeing. They were tired and sleep-deprived after their long trip from Oregon, but looking forward to the days they would be spending in Cuba.

  Everywhere they looked people were talking excitedly and gesturing. In front of them, just beyond the front doors of the Havana airport, was a never-ending line of classic cars from the 1940's and 1950's. Old Chevrolets, Fords, and Pontiacs that were brightly painted and now being used as taxi cabs vied for cab fares along with the more traditional yellow taxis.

  “Mike, I feel like I'm watching a time warp movie. I can't believe I'm really in Havana, Cuba. I've never known anyone who's been here. I remember my parents talking about it, and how just after I was born it became a Communist country and Americans and American products were no longer allowed in the country. I can't wait to try the food. I've read a little about it, and I know they have a lot of fresh seafood,” Kelly said.

  “I know what you mean. I’m so glad we have Jack and Carola to take care of the language barrier. I don't think we would have made the flight from Mexico City to Havana if it hadn’t been for them. It seems like it was one endless line after another. I wouldn’t recommend the drive to Portland, the flight to Mexico City, the zoo that was Immigration, and then that wild taxi ride to our hotel to anyone. Our driver had to have been a kamikaze pilot in another lifetime. I'll be honest. I was very, very happy to meet up with Jack and Carola at the Mexico City hotel this morning and let them take over.”

  “Okay, follow me,” Jack said. “Carola found our taxi driver. He didn't think we would clear Customs and Immigration as fast as we did. He was just getting
a sign out of his taxi with our names on it when she spotted him.”

  Jack was quite tall and his wife, Carola, was very petite. They made a fascinating looking couple. They'd been married for a number of years, and she handled all of the business aspects of his international fly fishing guide business, so shepherding people around in a foreign country came quite naturally to her. Her bright red sleeveless tank top and short black skirt made her look like one of the locals. Jack smiled fondly at her as the four of them walked over to the taxi.

  “Buenas dias," the smiling taxi driver said. “Welcome to Havana.” He spoke to Carola in Spanish, and they both laughed.

  She turned to Kelly and Mike and said, “Our driver said that's the extent of his English. I'll translate for him on the way to our hotel.” A few minutes later, luggage securely in place, they started off. The drive to their hotel was a collage of brightly colored buildings and foliage, along with seeing one classic car after another. Jack and the driver commented about the old classic cars continuously while Mike put in a word occasionally when he knew the make and year of a particular car. Kelly gazed out the window at the nearby Caribbean Sea which they drove beside for several miles, the beautiful old capitol, and the huge cathedral on the way to their hotel. She felt like she’d come one hundred eighty degrees from the overcast forest greenery of the Oregon coast that was their home in the small town of Cedar Bay.

  A half hour later the driver stopped in front of a beautiful old hotel that looked like it had been built in the early 20th century. As they walked into the hotel Kelly whispered to Mike, “I feel like I've seen this in a movie. It's Art Nouveau at its best. Look at those bronze statues and this marble floor. Wow!”