Shot in the Dark

by Cleo Coyle

  Grateful to be cleared of the murder charge, Carol Lynn was far from broken. In fact, her ordeal appeared to strengthen her spirit, and she said it taught her something about herself. She’d been through an awful experience—and survived. It was a New Yorker’s lesson, one Madame (and I) certainly knew well.

  Punch couldn’t have been happier. Grits and okra were off his plate for good. Tucker finished filming his grand death scene in Swipe to Meat—coming to a theater near you—and the pair just held their very first Sweatin’ with the Seventies fitness class. I bypassed my regular swim (for obvious reasons) and joined the joyous dance, letting Donna Summer and Gloria Gaynor restore my soul.

  The Cinder CEO and I were on friendly terms again. With Tristan and the smugglers in custody, my witness statement, and Sydney’s full cooperation, Franco and the OD Squad quickly untangled the truth of how Sydney and her business were being framed for drug trafficking. The DA’s office dropped the case against her, shifting their focus to “Hook’s Crew,” who did the actual selling—and Tristan, of course, for his role in the trafficking and the murders of Haley Hartford, Robert Crenshaw, and Doug “Red Beard” Farthing.

  Sydney was grateful for the part I’d played in saving her business. And I appreciated her generosity after the ordeal was over. With astonishing forgiveness (and maybe a little atonement for past Hookster sins), she held a beautiful memorial for Haley Hartford, along with a fund-raiser to help Haley’s younger sister through medical school.

  As for the Village Blend, she donated a three-month marketing campaign of Cinder Treasure Chest discounts on our drinks and pastries.

  Esther, Dante, and Nancy were happy for another reason. Though we were no longer ranked as one of Cinder’s most romantic places to meet, we were now Number One in a brand-new category: Best Places for Second Chance Connections.

  As for me and Mike, now that we had the perfect location, we looked forward to finalizing the plans for our wedding day.

  It would be a big undertaking. But we had plenty of time to talk things over, though not tonight. We’d reached a point in our evening when neither of us was interested in any more talking.

  With a private whisper, Mike pulled me into his open arms. Our friendship was long, and we’d had our ups and downs. His job was demanding and so was mine. There’d be plenty of lonely evenings in our future.

  But tonight, we were together, and his kisses were warm and true, fragrant as the flowers around us. As we moved to the bed, my eyes smiled at the evidence of his feelings, all over the room.

  He’d brought me roses, dozens of them, too many to fit in one vase.

  RECIPES & TIPS FROM THE VILLAGE BLEND

  Visit Cleo Coyle’s virtual Village Blend at coffeehousemystery.com for a free, illustrated guide to this section and even more recipes including:

  * Clare’s Italian Cream Cake Squares

  * Birthday Cake Biscotti (“from scratch” version)

  * Matt’s Traditional Pernil

  (Slow-Roasted, Crispy-Skinned Pork Shoulder)

  * Hot German Potato Salad with Bacon

  * Clare’s Italian Sub Quesadilla

  * Village Blend’s Maple Pecan Sticky Buns

  * Clare’s Double-Chocolate Fudge Bundt

  Cake with Whipped Coffee Cream

  SHOT IN THE DARK

  “Shot in the dark” may sound like a quote from a police blotter, a gambler’s adage, or even a Peter Sellers movie. But for baristas, a shot in the dark means a cup of drip coffee fortified with an espresso shot.

  It’s also known by many names. In the petroleum fields of Kansas, for instance, it’s called an oil spill, while along the Alaskan pipeline it’s known as a sludge cup. In Northern California, it’s considered a train wreck, and in parts of Oregon a stink eye.

  The name red eye came from the belief that the drink would provide enough stimulant to help you stay alert during (or wake you up after) an overnight “red-eye” plane trip. Variations on the red eye only get more . . . stimulating. The black eye is made with two shots of espresso, and a dead eye with three.

  Whether you’re game for trying these bold concoctions or prefer the creamier, sweeter, flavored beverages found in most coffeehouses, you’ll need to start with espresso shots. What follows is an easy method for making those shots without an expensive machine. To see a video of this process, visit the author at her online coffeehouse: coffeehousemystery.com.

  THE STOVETOP ESPRESSO SHOT

  A simple espresso shot is the base for most coffeehouse drinks.

  A caffé latte (the most popular morning coffee drink) is an espresso served with plenty of steamed milk, topped with a little milk foam. This is a creamy drink that coffeehouses often flavor with a wide variety of syrups. Several companies sell their coffee syrups for home use.

  A cappuccino is an espresso served with a small amount of steamed milk and a generous amount of milk foam. It has a stronger coffee flavor than a latte and can be ordered “dry” (with more milk foam) or “wet” (with more steamed milk).

  A flat white is a mix of espresso and steamed milk. It has a stronger coffee flavor than a latte and less milk foam than a cappuccino.

  A caffé mocha combines espresso, chocolate, warm milk, and is sometimes topped with whipped cream.

  An espresso con panna is an espresso topped with only whipped cream.

  An espresso macchiato is an espresso marked with a spot of milk foam on top. (The Italian word macchiato means marked or spotted.)

  A latte macchiato is the reverse—steamed milk is “marked” by an espresso shot poured on top. It has a bolder first sip than a café latte. Like café lattes, syrups are sometimes used to flavor them.

  An Americano is an espresso shot topped with hot water.

  To brew shots of espresso at home, you need an espresso machine. An economical alternative to a high-priced appliance is one Italian families have used for generations—the Moka Express pot.

  The traditional eight-sided Moka comes in 1-, 3-, 6-, 9-, and 12-cup varieties. Note that a “cup” of stovetop espresso is not equal to a cup of regular drip coffee, which yields about 6 ounces of fluid. A Moka “cup” will give you an intense little 2-ounce jolt.

  Although not the same as a machine-made espresso (there won’t be any crema), the stovetop version produces a rich, satisfyingly bold jolt of steaming java. It’s an excellent way to make strong shots of coffee if you’re planning to mix them with steamed or foamed milk, or syrups to make a caffé latte or other espresso-style drink.

  “What beans? What roast?” you ask.

  Espresso refers to the method of making the coffee, not the coffee itself. The dark “espresso roasts” are certainly a traditional way to go for that bold, caramelized flavor with hints of bittersweet chocolate, and you’ll find them wherever coffees are sold. But you may find a lighter roast more enjoyable, giving you citrus, berry, or floral notes, depending on the coffee’s origin. Experiment with different types of coffees, blends, and roasts to see what flavors, bodies, and aromas appeal to your particular taste buds!

  HOW TO USE A MOKA EXPRESS POT

  To see a video of this process,

  visit Cleo Coyle at her online coffeehouse:

  coffeehousemystery.com

  Step 1: Unscrew the top and bottom chambers. Remove the little basket (A) from the bottom chamber and fill the chamber with fresh, cold water. You want to fill it just up to the base of the steam valve (B).

  Step 2: Grind the beans fine, but not too fine. You want the consistency of sand, not baby powder. Conversely, do not use coffee that’s been pre-ground for a drip maker as it is too coarse.

  Step 3: Pack the grinds loosely into your stovetop basket (A). Use about 2 teaspoons of ground coffee per cup. If you prefer a stronger taste, add more. Note: You should not try to make less coffee than the pot holds. If you have a 3-cup espresso pot, then you must
make 3 cups. For a 6-cup pot, you must make 6 cups, and so on.

  Step 4: Screw the upper pot onto the lower one, making sure no coffee grounds are on the rim to prevent a tight seal. Put the pot on the stove over low to medium heat. If you make your espresso over heat that’s too high, you may over-extract and turn it bitter.

  Step 5: The entire brewing cycle takes between 3 and 6 minutes, depending on the size of your pot. The water will heat up in the lower chamber, producing steam. Because steam occupies more space than water, it builds pressure and forces the hot water up through the coffee grinds in your basket. You will hear your espresso gurgling up through the pot’s “fountain” (C) and into the upper chamber. When the gurgling slows, check the upper chamber. If it’s filled with coffee, it’s done! Remove from the heat, pour into pre-warmed cups. If you like, sweeten to taste, add milk or cream, and drink with espresso joy!

  Quick tip: To warm an empty cup, simply fill it with hot tap water. Let it sit for a minute, discard the water, and wipe dry.

  RECIPES

  Homemade Caramel Apple Cider Syrup

  This delectable homemade syrup is simple to make (no candy thermometer needed), but the result is complex and elegant with flavors of apple and sweet buttery caramel. Drizzle it over ice cream, baked apples, yogurt, or on the whipped cream sitting atop a slice of your favorite pie. To make Clare’s Caramel Apple Latte, simply add a few tablespoons of this syrup to the bottom of a cup. Stir in a fresh shot of espresso (or extra-strong coffee) and pour on steamed milk. Or use the syrup to make a Caramel Apple “Steamer” by mixing this syrup with warm milk alone. Just keep in mind that this syrup should be stored in the fridge, and it will firm up. To use, simply reheat in the microwave for about 15 seconds. Or, if storing in a chef-style squeeze bottle, warm the bottle in a hot water bath. Then drizzle with caramel apple joy!

  Makes about 1 cup

  1 cup apple cider

  1 cup light brown sugar, packed

  2 tablespoons unsalted butter

  ½ cup heavy cream

  ⅛ teaspoon salt

  Place the apple cider in a saucepan and boil over medium-high heat, stirring occasionally. Cook until the cider is reduced to ¼ cup—it should take 10 to 15 minutes. Now stir in remaining ingredients and bring everything to a rolling, frothy boil, stirring frequently, for 7 to 9 minutes (do not undercook). Syrup is done when it thickly coats the back of a spoon. It will thicken up more as it cools. Remove the pan from the heat and allow the syrup to cool completely before pouring into an airtight container or plastic squeeze bottle and storing in the refrigerator. Once chilled, syrup will firm up. To use right out of the fridge, reheat in your microwave for about 15 seconds. Or set the container in a hot water bath, stirring the syrup as it warms.

  Cooking tip: Chefs say stirring in a continuous circle is not the best way to mix ingredients. Instead, stir in a figure eight, an S-shape, and a circle. In other words, vary the way you stir the pot to make sure the ingredients are blended well.

  Dark Chocolate Syrup for Coffee, Cocoa, or Ice Cream Topping

  The deep, dark chocolate flavor of this syrup makes it a rich, sophisticated topping for ice cream or as a base for cocoa or coffee drinks. The Village Blend uses it to make its Koko-Mocha Latte, a drink Clare whipped up for Nancy the night of the Gun Girl incident. To make your own Koko-Mocha Latte, place a few tablespoons of this syrup at the bottom of a mug, stir in a fresh shot of espresso (or strong coffee), and add steamed coconut milk. It’s also fantastic served warm over ice cream. Or simply mix it with warm milk for a hot chocolate treat.

  Makes about 2 cups

  1½ cups granulated sugar

  1 cup unsweetened Dutch cocoa powder, sifted

  ⅛ teaspoon salt (standard table salt or finely ground sea salt)

  1¼ cups water

  2 teaspoons pure vanilla extract

  Step 1—In a bowl, combine the sugar, cocoa powder, and salt (but not the vanilla). Add the water and whisk well until thoroughly blended. Pour into a saucepan and place over medium heat. Stir frequently until the mixture comes to a rolling boil; continue stirring and boiling the mixture for a full 7 minutes. (You’re watching for the syrup to reduce and thicken. It will also darken.) If the mixture threatens to boil over, just reduce the heat and keep stirring.

  Step 2—After 7 full minutes, remove from heat. Allow to cool a minute and stir in vanilla. Transfer to a bowl and place in refrigerator. When completely chilled, remove any skin from the top, and store the finished syrup in the fridge in an airtight container or plastic squeeze bottle. Once chilled, syrup will firm up. To use right out of the fridge, reheat in your microwave for about 15 seconds. Or set the container in a hot water bath, stirring the syrup as it warms.

  Homemade Caramel Syrup

  This easy, foolproof caramel syrup can be made on your stovetop without any special equipment (no candy thermometer needed). It has a lovely, buttery sweet flavor and can be used to flavor your coffee drinks. To make a Caramel Latte, simply add a few tablespoons of this syrup to the bottom of a cup. Stir in a fresh shot of espresso (or extra-strong coffee) and pour on steamed milk. Or mix the syrup with hot milk alone for a Caramel “Steamer.” Try it drizzled over ice cream, baked apples, grilled peaches, yogurt, or on the whipped cream dolloped atop a slice of your favorite pie. Just keep in mind that this syrup should be stored in the fridge, and it will firm up. To use, simply reheat in your microwave for about 15 seconds. Or, if storing in a chef-style squeeze bottle, warm the bottle in a hot water bath.

  Makes about 2 cups

  1 cup heavy cream

  ½ cup whole milk

  1 cup light corn syrup

  ½ cup granulated sugar

  ½ cup light brown sugar, packed

  ¼ teaspoon salt, preferably finely ground sea salt

  2 tablespoons butter

  ½ teaspoon pure vanilla extract

  In a nonstick pan, combine the cream, whole milk, corn syrup, sugars, and salt. Stir over medium heat until smooth and blended. Bring to a rolling boil and maintain for 8 to 10 minutes. Keep stirring (do not let it burn). After 10 minutes, stir in butter and continue heating and stirring for another 3 minutes until butter is completely melted. Remove from heat. Let stand a minute, then stir in the vanilla. Serve warm in your latte or try drizzling over ice cream, baked apples, or pie. Let syrup come to room temperature before pouring into an airtight container or plastic squeeze bottle and storing in the refrigerator. Once chilled, syrup will firm up. To use right out of the fridge, reheat in your microwave for about 15 seconds. Or set the container in a hot water bath, stirring the syrup as it warms.

  Chocolate-Caramel Syrup

  This combination of caramel and chocolate flavor is fantastic drizzled over ice cream. Try it stirred into warm milk for an outstanding twist on hot chocolate. Or follow the Village Blend’s example and use it to create unique coffee drinks like their popular new Turtle Latte. To make the drink, add a few tablespoons of this syrup to the bottom of a mug. Stir in a fresh shot of espresso (or extra-strong coffee) and pour on steamed milk (dairy or nut milk). Top with whipped cream and a sprinkling of finely chopped pecans.

  Makes about 2 cups

  Use all of the ingredients in the Caramel Syrup recipe (before this one), plus:

  2 tablespoons (¼ stick) butter

  ½ cup unsweetened cocoa powder (sifted)

  Step 1—Follow the directions for previous caramel syrup recipe. When caramel syrup has finished simmering and the recipe asks you to add butter, increase the amount by 2 tablespoons—for a total of 4 tablespoons added to caramel syrup mixture. Stir until butter is melted and then stir in the sifted unsweetened cocoa powder. (Make sure cocoa is sifted or you’ll be battling lumps.)

  Step 2—Remove chocolate-caramel sauce from heat and stir in ¼ teaspoon vanilla—as per previous caramel syrup recipe. If your hot sauce is still
lumpy, transfer to heatproof mixing bowl and whisk until completely smooth. Let sauce cool to room temperature before pouring into an airtight container or plastic squeeze bottle and storing in the fridge. Once chilled, the sauce will firm up. To use right out of the fridge, reheat in your microwave for about 15 seconds. Or set the container in a hot water bath, stirring the syrup as it warms.

  Amish Cinnamon-Apple Bread

  Growing up in a humble household in Pennsylvania, Clare learned the value of hard work and simple pleasures, including the comfort of baking, cooking, and sharing joy through food—ideas the Amish also value. No wonder “friendship bread” is an Amish tradition. While this recipe is not the classic yeast-based version of that bread, it is adapted from a recipe that originated in Amish country, and it gives Clare joy to share it with you. Some versions of this bread add apples in chunks. Clare’s adaptation shreds the apples to promote better texture and includes applesauce for moistness and even more apple flavor. Take note also of her suggestion to use Vietnamese (aka Saigon) cinnamon, which will give your bread an especially beautiful flavor and aroma. This bread is a delight to toast for breakfast; try it slathered with butter. Or enjoy it in the afternoon with a warm cup of coffee and the warmth of good friends.

  Makes 1 loaf

  1½ cups shredded apples (2 large Golden Delicious apples, see end note*)

  ½ cup (1 stick) unsalted butter, softened

  1 cup granulated sugar

  ⅓ cup dark brown sugar, firmly packed