by Sandi Scott
“Oh my. What a clever idea.” Georgie pointed to the half a dozen glass jars filled with a variety of candies that twinkled like Christmas lights.
“Do you think that is lemon torte?” Aleta asked, pointing to dainty little triangles in lacy paper cups.
“I’m not sure but I know these are double fudge brownies with raspberry glaze.” Georgie leaned over the table clutching her chest. She reached for a plate that was only the size of a tea cup saucer. Searching for larger plates, she shrugged her shoulders, picked up a pair of delicate silver tongs and began to load up.
“Dees ates ur too mall,” Aleta whispered with her hand over her mouth.
“What did you say?”
Aleta swallowed, rolling her eyes and licking her lips.
“These plates are too small,” Aleta said, watching her sister pop the chocolate brownie in her mouth. “How do they expect anyone to enjoy all these if you can only fit two pieces on it at a time?”
“That’s so someone can take the leftovers home.” Georgie nodded her head as if this was a conspiracy theory she had all figured out.
“When are you and Nate Stephenson supposed to talk to figure out all the details of your showing?” Aleta asked as she added a tiny éclair and what looked like a miniature cannoli.
“He didn’t say. I figured I’d just try and find him at some point.”
Aleta swallowed hard and grabbed her sister’s wrist.
“Well, let’s corner this Nate fellow and get the details in order.” Aleta, who’d run her own accounting firm before retiring and passing the business on to her daughter Emily, never met a deal she didn’t want to negotiate.
“I’m keeping an eye on him. He’s talking to that man in the beret and the woman standing next to him with the huge beady-bangles hanging around her neck.” She took a smaller bite of a cheesecake bite with a cherry on top. “I don’t want to interrupt and act all desperate.”
“Right,” Aleta agreed. “That will give us more time to sample these things.” She nodded toward the table.
“I know. Let’s fill our plates and then walk around to the stuff we haven’t seen at the other side of the loft.”
Aleta nodded. Within seconds they were slowly wading through the other guests until they came to an abstract painting that caused them both to stop and stare. It was painted completely black.
“I see the darkness of the soul,” Georgie mused while licking powdered sugar from her fingers. “An alcoholic or a drug addict. How hopeless it may seem. How frightening it must seem.”
“I see a black canvas going for over twelve-thousand dollars. This is the painting of what your bank account looks like after you buy this piece,” Aleta teased.
“May I have your attention? Everyone?”
Giggling a little, both women turned to see Nate Stephenson tapping the side of his champagne glass with a fork, making a lovely ping-ping-ping sound.
The bustle of the room came to a halt and all eyes turned toward the man in the red scarf.
“I want to thank everyone for coming. Before I welcome our featured artist, I’d like to give props to my business partner and friend, Jamal Landry. His support with this gallery has been invaluable. Sigma Alpha Epsilon. True Sigs, true friends, true brothers.” Nate raised his glass to Jamal who gave a gracious nod of appreciation. “You, the art buyers who have made Wyland Art Gallery not just an art gallery but the crown jewel for established and novice artists throughout Chicago and across the state. For that I am humbled and thank you from the bottom of my heart.”
A happy pattering of applause rippled through the crowd.
“As many of you know,” Nate continued. “I have been a fan of Xio’s work since he came crashing onto the art scene at the tender age of eighteen with his amazing exhibit, Bingdong, loosely translated meaning Frost.”
Nate gestured toward a bald-headed Asian man who had a round, kind face, and wore a lapis-colored vintage Tang suit. He smiled at Nate and bowed slightly as his talents and artwork were praised.
“Now, having developed his craft after several years under such influential artists as Antony Gormly, Susan Matress, and Bruce Nauman, we are thrilled to see the evolution of this innovative artist and welcome him into the fold of groundbreaking visionaries who touch our lives with....”
Before Nate could finish his speech, a man stumbled noisily into the center of the gallery spinning completely around off balance, before falling flat on the floor. After the initial gasp, to which Georgie and Aleta contributed, a hush fell over the entire loft. All eyes were on the man as he giggled and mumbled and rolled onto his stomach in order to push himself at least up to his knees.
“This isn’t art! Fart? Maybe!”
FINISH READING MURDER at the Art Gallery: getbook.at/ArtGallery
RECIPE: CRANBERRY MUFFINS
These taste equally yummy with your favorite fruit in the place of the cranberries.
1 1/2 c all-purpose flour
3/4 c sugar
1/2 t salt
2 t baking powder
1/3 c coconut or vegetable oil
1 large egg
1/3 to 1/3 c milk
1 1/2 t pure vanilla extract
1 c dried, fresh, or frozen cranberries
Preheat the oven to 400 degrees. Spray muffin tin with cooking spray or line the cups with cupcake liners – you will need 12 muffin cups.
Whisk the dry ingredients together in a mixing bowl. Next, whisk the remaining ingredients, except the cranberries, together.
Fold the wet and dry ingredients together just until they are well-combined; don't over mix, or the muffins may be tough.
Chop the fruit coarsely, either in the food processor or with an ulu. Keep it in fairly large pieces, so you can taste it in the finished product. Stir the fruit into the batter. If you choose, you can also add 1/2 cup chopped nuts, as well.
Fill each muffin cup three-quarters full with the batter. Bake for 15 to 20 minutes, or until the muffin tops are golden brown.
RECIPE: BUNUELOS
Ashley's version of this treat, made from flour tortillas, is delicious, but these are even better, when you have the extra time to spare.
1 c all-purpose flour
1 t baking powder
1 t salt
1/2 c vegetable shortening (solid) or butter
1 c + 2 T water
Put the flour, baking powder, and salt in the food processor and pulse 4-5 times to combine.
Add the shortening and pulse the blend until it resembles coarse sand.
With the lid on the running processor, slowly stream in the water.
When everything is mixed well, dump the dough onto your floured work surface and knead it for 1 minutes. Cover and let it rest for 30 minutes.
Divide the dough into 12 balls. Flatten them between your hands and then use a rolling pin to roll them out to about 6-inch circles.
Fry the treats in hot oil. When they are golden brown, remove them from the oil and immediately add them to a plate or bowl with cinnamon sugar to coat both sides. Set them on a towel to drain off any remaining excess oil.
*If you want to make the bowls Ashley served, use a fry basket. Depending on where you shop, these may be called “taco salad shell frying baskets.”
RECIPE: CHICKEN CORDON BLEU CASSEROLE
If you don't like Swiss cheese, substitute Cheddar. It won't have the traditional flavors, but it is still delicious!
6 T butter
2 c ham, cut into small cubes
4 c boneless, skinless chicken breasts, cut into cubes
1 1/4 c Swiss cheese, grated
1 1/4 c Monterrey Jack, grated
1/2 c breadcrumbs (Use panko, if you like the crispy texture)
1/4 c all-purpose flour
2 c milk
1 c chicken broth
2 T Dijon mustard
1/2 t cayenne pepper
salt and pepper
Preheat the oven to 350 degrees. Using 1 tablespoon butter, greas
e a 9-inch by 13-inch baking dish.
Microwave the ham on a plate lined with paper towels for about 3 minutes. This reduces the water content so that the casserole melds well without being watery.
Mix the cheeses in a bowl.
Lay 1 1/3 cup chicken on the bottom of the baking dish. Top it with 1 cup of ham and then 1/4 cup of the mixed cheeses. Repeat these layers and then add the last 1 1/3 cup chicken on top.
Melt the last 5 tablespoon of butter; pour half of it over the breadcrumbs. Mix them well and set them aside for the moment.
Add the flour to the remaining butter in a skillet or saucepan and cook it for 2 to 3 minutes to make a light roux; whisk it to remove any lumps. Whisk in the milk, broth, mustard and cayenne; stir it until the sauce begins to thicken slightly. Take it off the heat and stir in 1 cup mixed cheese. Stir until everything is melted and mixed well, adding salt and pepper to taste.
Pour the sauce all over the casserole, then top it with the last cup of cheese. Sprinkle the buttered breadcrumbs over the top.
Bake the casserole 25 to 30 minutes, until the casserole is bubbly and the top is browned.
RECIPE: (MOSTLY) SUGAR-FREE SEMI-HOMEMADE CAKE
If you add dried fruit to this cake, remember that it won't still be sugar-free unless you use fruit dried without added sugar.
1 sugar-free cake mix
1 pkg. sugar-free instant pudding mix
2 eggs
1 c water
3/4 c coconut or vegetable oil
1 c dried fruit (cherries)
1 c chopped nuts (optional)
Preheat the oven to 350 degrees. Spray or grease and flour a fluted tube pan.
Mix everything through the oil together. This will make a stiff batter.
Fold in the fruit and nuts.
Pour the batter into the prepared pan. Tap it on the counter to remove any bubbles.
Bake for 40-45 minutes or until the cake is golden brown and an inserted toothpick or cake tester comes out clean.
This cake is good just as it comes from the oven, but you can also dust it with a little cocoa powder or confectioner's sugar. This small amount of sugar generally isn't an issue for those minding their intake.
Ashley's version is even better:
Substitute a yellow cake mix and vanilla pudding mix for the chocolate, and replace the oil with 3/4 c pumpkin puree. (Be sure to use puree and not pumpkin pie mix.) Omit the cherries and add cinnamon, nutmeg, and ginger to taste – usually about 1 T cinnamon and 1/4 t of the others. You can also use pumpkin pie spice mixture. Prepare the cake in the same way as for the chocolate one.
RECIPE: CHICKEN ENCHILADAS WITH SALSA VERDE
1 pkg. cream cheese, room temperature
2 1/2 c grated Mexican blend cheese, divided
1 rotisserie chicken, deboned and shredded (remove the skin)
3 large tomatillos (5 small)
1-2 jalapenos
12 corn tortillas (You can substitute flour tortillas.)
Preheat the oven to 350 degrees.
Remove the stem end of the peppers. Slice down the side and scrape out the seeds and veins. Place the tomatillos and jalapenos in a saucepan and barely cover them with water. Add a pinch of salt and bring them to a boil. Cook them until a fork goes into the tomatillos easily. Drain the water and put the tomatillos and peppers in the food processor and blend until they are smooth. (You can also roast the tomatillos and peppers in the oven for a deeper flavor.)
Mix the cream cheese, grated cheese, and shredded chicken.
Heat a small amount of oil in a skillet. Dip each tortilla in the oil just long enough to soften it before draining it on paper towels and adding about 2 tablespoons of the chicken mixture to the center. Roll the tortillas and place them seam-side down in a baking dish.
Pour the sauce over the enchiladas and sprinkle the remaining 1/2 cup of cheese over the top. Bake for 20-25 minutes or until the dish is bubbly and the top is browned.
RECIPE: THE PERFECT GREEN DIP
Do not tell anyone you serve this to how easy it is to make; you'll be the star of the neighborhood!
5 medium tomatillos
1 large avocado
1/2 red onion, diced
Place the tomatillos in a sauce pan and cover them with water. Bring them to a boil and cook until they are tender, about 10 minutes.
Drain off the water and put the tomatillos in the food processor. Add the avocado and the onion, and, if you like, a clove of garlic. Pulse until everything is smooth and blended.
Serve with tortilla chips, crudites, or even as a salad dressing.
* You can adjust the tomatillo to avocado ratio to your own taste, and you may find that you want a bit of salt and pepper. For an extra kick, add a seeded, deveined jalapeno to the processor or sprinkle in a bit of cayenne pepper.
RECIPE: BLUEBERRY SCONES
Use your favorite fruit in these scones or omit the sugar and turn them into a savory treat (see notes below).
2 c all-purpose flour
2 t baking powder
1/2 c sugar (or 3 T stevia cooking blend)
1/4 c cold butter, cubed
1/2 c milk or cream
1 egg
1 c blueberries or other fruit
Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
Whisk the flour, sugar and baking powder together. Use forks or your fingers to work in the butter, working only until the mixture resembles coarse sand.
Beat the egg lightly with the milk. Stir the mixture into the butter and flour mixture, and then fold in the fruit.
Turn the dough out onto a floured surface and knead it just enough to bring it together. Roll the dough to a 1-inch thickness and use a biscuit cutter to cut 10 scones.
Place the scones on the baking sheet and bake them for 10-15 minutes, or until they are golden brown. If you like, brush them with cream and sprinkle them with a small amount of sugar before baking.
To make the sausage and cheese variety Ashley made:
Mix the dough as above, except do not add the sugar.
Brown 1/4 to 1/2 pound of chorizo in a skillet. Add 1/2 cup to 3/4 cup of the cooked, well-drained sausage and the same amount of grated cheese to the dough. (You may need a little extra milk.) Proceed with the steps for the sweet scones.
All books by Sandi Scott
Seagrass Sweets Cozy Mystery Series
Cream Puff Murder
Tarte Tatin Murder
Madeleline Murder
Praline Murder
Crepe Murder (coming soon!)
Pet Portraits Cozy Mystery Series
Murder at the Art Gallery
Murder on the Great Lake
Murder on the Movie Set
Murder at the Cabaret (coming soon)
VISIT www.SandiScottBooks.com for the latest from Sandi.
