I rubbed my hands together. “How fun. Count us in.”
Rosa touched her uncle’s arm. “I’ll set up a time for you to come into the bakeshop and talk through your vision.”
“Wonderful. I’m looking forward to it.” I left them and greeted more guests before heading to my table.
Lance had saved a seat for me next to Arlo. “She’s breathtaking. Absolutely breathtaking, don’t you agree?” He asked Arlo when I sat down.
Arlo kissed my hand. “I most certainly agree.”
“This is why she must grace our stage, right Julieta?” He used Carlos’s term of endearment.
“No way. We’ve been over that a thousand times. I’m not getting on any stage, unless it involves delivering pastry.”
Lance sucked in a breath. “Oh my God! I’ve got it. Arlo keeps pestering me to make sure that next season includes a big musical number and seeing you in this moment has given me a stroke of brilliant inspiration. I know exactly what we’re going to stage, and you, my dearest Juliet, are going to be a part of it.”
“What?” I looked to Arlo for help.
He shrugged.
Lance pressed his finger to his lips. “Ah, not yet. I have some arranging to do behind the scenes. Don’t worry, your starring role will be revealed all too soon.”
“I can’t wait,” I said with thick sarcasm.
Lance was undeterred. “This one will be a gem. You won’t be able to refuse. Mark my words.”
“How’s the head?” I changed the subject.
He massaged the back of his skull. “Tender, darling.”
“But no bandage.”
“Never. Shudder the thought. How could I be seen at the event of the century in a head wrap?”
Arlo raised his wineglass. “I will say salud to this being the event of the century.”
We clinked glasses as Thomas and Kerry joined us. Thomas guided her to the table and sat next to Lance. Kerry took the empty seat next to me. Her loose copper waves softened her face and brought out her moss green eyes.
“I love your dress,” I said, complimenting her long maxi beach dress with tiny black polka dots.
“Yours is lovely too.” She returned the compliment and took the glass of rosé that Lance offered her.
“Do tell, detective. We are absolutely dying to hear news of your upcoming nuptials.” He paused momentarily and allowed his gaze to drift off toward Pilot Rock and Mt. A. The craggy peaks had lost their winter snow. Their jagged rocky prominences stood out amongst the swell of green conifers. “Might I suggest this is a wonderfully romantic venue for a wedding. This view alone is swoon worthy.”
Thomas grinned. “What do you think, K? A wedding here in the vines, where all of our guests faint, thanks to these views?”
I hadn’t heard Thomas use a sweet term of endearment for Kerry before. They shared a brief look that I couldn’t quite decipher. Was it concern?
Thomas’s cheeks pinched in slightly as Kerry replied, “I’m voting for the courthouse and two witnesses.”
Lance gasped. “Oh lord no!”
Arlo titled his head to the side and lifted one eyebrow. “Lance, come on, it’s their wedding. If they want to get married at the courthouse, I vote do it.”
Kerry raised her glass to him. “Thank you.”
Lance stiffened his posture and waved Arlo off. “Not on my watch. A wedding calls for glamour, enchanting beauty, flirty bridesmaids, dashing young groomsmen, and flowing champagne.” He made a clicking sound. “Sorry, but a courthouse simply won’t do.”
Thomas lifted his hands in the air. “Don’t look at me, K. I warned you that being friends with the one and only Lance Rousseau would mean that there’s no chance of us sneaking off and finding a judge.”
“Ha! As if. That is not going to happen on my watch,” Lance scoffed.
I patted Kerry’s arm. “Don’t listen to him. You can do whatever you want—it’s your wedding, but I will reiterate that we would love to host the event here and cater it for you, but no pressure, really.”
Relief flooded her dewy eyes. “Thanks, I appreciate it. This would be a pretty spot for a ceremony, though. I can’t argue with that.”
“Music to my ears. Cue the violins.” Lance pretended to play the stringed instrument. “Shall we pull out our calendars and firm up a date?”
Thomas cleared his throat. “Let’s just enjoy the evening. Kerry and I need to figure out timing with the Professor before we decide on a final date, right?”
“Right.” Their eyes locked. Another brief glimpse of worry clouded Thomas’s usually nonchalant face.
I wasn’t sure if Arlo picked up on it too. He refreshed everyone’s glasses with the rest of the rosé and steered the discussion in a new direction. “Juliet, I have to tell you that I’m not usually a wine guy. Beer is more my speed, but you might have a convert before the night is done.”
“That’s our mission. One glass at a time,” I teased.
The conversation flowed as easily as did the wine. Carlos, Sterling, and Marty brought out the next course to a chorus of cheers. Each dish built on the previous course. The flavors accented with our wines in a balanced harmony.
“This is the stuff of dreams,” Lance said as he took a bite of the tender steak. “I’m going to have to call uncle soon. My waistband is beginning to feel like a tourniquet.”
“Save room for dessert,” I cautioned.
“Dessert?” Lance threw his hand over his forehead. “Help me now. Take away the fork.”
I excused myself to go plate the pavlovas. Carlos came to join us for the final course. He wrapped his arm around me as we listened to the music and savored the wine and conversation with dear friends. I was surrounded by my favorite, most beloved friends and family—Lance and Arlo, Thomas and Kerry, Mom and the Professor, Andy, Steph, Sterling, Bethany, Sequoia, Rosa, and Marty. Ashland might be small in number, but my world had expanded infinitely since my return home. Never would I have imagined that I would find these people who were helping to shape and redefine me in this beautiful and remote corner of the globe. Gratitude pulsed through me as I reflected on the hardships and pain that had led me to being here now. What an unexpected gift.
Lance was right. This was the stuff of dreams. I wasn’t sure if it was the work of Shakespeare’s pen or pure magic, but my dreams had come true. I wanted to bottle up this moment and make it last forever. I knew I couldn’t. There were conversations to come. Changes lay ahead. Whether Carlos would be open to the idea of expanding our family. Whether I was ready. Thomas and Kerry’s wedding. The Professor’s retirement. Andy potentially leaving to start his own endeavors. For now, they could wait. I was content to linger as late as the stars in my beloved Ashland with everyone I loved.
Recipes
Strawberry Cheesecake Bars
Ingredients:
For the crust:
1½ cups finely ground graham crackers
¼ cup brown sugar
6 tablespoons melted butter
½ teaspoon cinnamon
For the filling:
1 8-ounce package cream cheese
1/2 cup sugar
1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
2 eggs
For the topping:
1 quart fresh strawberries (washed and sliced)
2 tablespoons sugar
1 teaspoon vanilla bean paste
Directions:
Preheat oven to 350 degrees. Mix crushed graham crackers, brown sugar, and cinnamon together, then pour in melted butter until combined. Press into an 8 × 8 square pan. Set aside. In a stand mixer or with a hand mixer, whip the cream cheese, sugar, and vanilla together until smooth. Blend in eggs one at a time. Spread mixture evenly over graham cracker crust and bake at 350 degrees for 30 to 35 minutes or until center is done. Remove from oven and allow to chill completely. While the bars are chilling, make a strawberry reduction by combining strawberries, sugar, and vanilla bean paste in a saucepan. Heat ove
r medium low on the stove for 5 minutes, then turn the heat down to low and allow to simmer for an additional 15 to 20 minutes. Spread strawberry reduction over chilled bars, slice into squares, and serve cold.
Panzanella Salad
Ingredients:
1 loaf dry bread
6-8 heirloom tomatoes
2 teaspoons salt
1 bunch of fresh basil
1 red onion
2 cloves garlic
2 tablespoons balsamic vinegar
6 tablespoons olive oil (divided)
1 cup mozzarella (cubed)
Directions:
Preheat oven to 325 degrees. Slice bread into square pieces and spread onto a baking sheet. Drizzle with 2 tablespoons of olive oil and toss until all of the bread is covered. Bake for 15 minutes or until crisp, but not browned. While the bread is toasting, wash tomatoes, slice into cubes, and toss with salt. Finely chop basil, red onion, and garlic. Combine in a large bowl and toss with tomatoes, remaining olive oil, and balsamic vinegar. Add toasted bread. Mix well. Cover with plastic wrap and let rest for 30 minutes. Just before serving, add mozzarella cheese.
Lemon Rosemary Shortbread Cookies
Ingredients:
2 sticks butter (1 cup butter)
1 cup sugar (plus ¼ cup for dusting)
½ teaspoon salt
2 lemons (juice and zest)
1 sprig rosemary (finely chopped)
2 ¼ cups flour (plus ¼ cup for rolling out dough)
Directions:
Preheat oven to 350 degrees. In a mixing bowl, cream butter and 1 cup of sugar together on medium speed until light and fluffy. Add in salt, juice and zest of both lemons, and finely chopped rosemary. Mix together until combined and then slowly add in flour until a batter is formed. Chill in the refrigerator for 30 minutes. Dust a cutting board with flour. Roll out dough into a large rectangle, approximately ¼ inch thick. Cut out shapes with cookie cutters. Place on a baking sheet lined with parchment paper and sprinkle with sugar. Bake at 350 degrees for 12 minutes or until the cookies are a light golden brown.
Summer Pasta Salad
Ingredients:
For the marinade:
1 cup vinegar
1 cup olive oil
2 cloves of garlic
Bunch of fresh herbs—Jules uses basil, thyme, rosemary, and oregano
1 teaspoon pepper
1 teaspoon lemon rosemary salt
4 chicken breasts
For the salad:
1 box of rotini noodles (boiled and cooled)
1 red onion
2 large carrots
3-4 heirloom tomatoes
4 slices Colby-Jack cheese
4 slices Swiss cheese
1 8oz can olives
Marinade (reserved)
Directions:
To make the marinade, whisk olive oil and vinegar together in a small bowl. Finely chop the garlic and cloves and add to the mixture. Stir in salt and pepper. Reserve 1 cup of the marinade. Store in an airtight container. Add chicken to remaining marinade and place in the refrigerator until ready to grill. Boil pasta, drain, and allow to cool. Chop onion, carrots, and tomatoes and add to cooled noodles. Cut cheese slices into narrow one-inch strips and add to pasta. Drain olives and add to pasta. Toss the salad with the reserved marinade. Grill chicken for 5 minutes, then flip and grill on the other side for an additional 5 minutes or until cooked through. Slice and serve over cold pasta.
Pavlova with Berries in Red Wine
Ingredients:
For the berries:
2 cups berries (Jules uses raspberries, blackberries, and Oregon marionberries, but you can use whatever is in season)
1 cup red wine
1 vanilla bean
2 teaspoons vanilla
1 lemon (juice and zest)
For the pavlova:
4 egg whites
1 cup sugar
2 teaspoons vanilla
1 teaspoon cream of tarter
1 teaspoon cornstarch
Directions:
Combine berries, wine, vanilla bean seeds, vanilla extract, and lemon juice and zest in a large bowl. Cover with plastic wrap and allow the wine and berries to macerate for at least 2 hours, but up to 10 hours. While the berries are steeping in the wine, line a baking sheet with parchment paper and preheat the oven to 350 degrees. In a stand mixer or with a hand-held mixer whip egg whites until they form soft peaks (usually about 3 to 5 minutes). Then add the sugar and beat until stiff, glossy peaks form. Add the vanilla and beat for another minute. Fold in cream of tartar and cornstarch by hand. Spread mixture into a circle in the center of the lined baking sheet. The circle should be approximately 8 inches in circumference. It doesn’t have to be smooth. In fact, Jules uses the back of a spoon to make little peaks along the top.
Place pavlova into the oven and immediately turn the temperature down to 200 degrees. Bake for 1 and ½ hours, rotating the baking sheet every 30 minutes. Turn off oven and allow the pavlova to continue to dry out until the oven is completely cool. Remove and serve immediately with the berries, or store in an air-tight container for two days.
Hot Honey Latte
Andy’s hot honey latte won him bragging rights as the best barista on the West Coast. That alone is reason to make this for your morning caffeine hit.
Ingredients:
2 shots of strong espresso
1 tablespoon spicy honey
2 teaspoons simple orange syrup
1 cup milk
½ teaspoon flaked sea salt
½ teaspoon orange zest
½ teaspoon chocolate shavings
Directions:
Add espresso to a warmed coffee mug. Whisk in spicy honey and simple orange syrup. Froth milk, then add to espresso mixture, reserving the foam for the top. Stir milk and espresso. Pour foam over the top and finish with a dusting of flaked sea salt, fresh orange zest, and chocolate shavings.
Also by Ellie Alexander
Meet Your Baker
A Batter of Life and Death
On Thin Icing
Caught Bread Handed
Fudge and Jury
A Crime of Passion Fruit
Another One Bites the Crust
Till Death Do Us Tart
Live and Let Pie
A Cup of Holiday Fear
Nothing Bundt Trouble
Chilled to the Cone
Praise for Ellie Alexander’s Bakeshop mystery series:
“Delectable.”
—Portland Book Reviews
“Quirky … intriguing … [with] recipes to make your stomach growl.”
—Reader to Reader
“Delicious.”
—RT Book Reviews
“This debut culinary mystery is a light soufflé of a book (with recipes) that makes a perfect mix for fans of Jenn McKinlay, Leslie Budewitz, or Jessica Beck.”
—Library Journal on Meet Your Baker
“Marvelous.”
—Fresh Fiction
“Scrumptious … will delight fans of cozy mysteries with culinary delights.”
—Night Owl Reviews
“Clever plots, likable characters, and good food … Still hungry? Not to worry, because desserts abound in … this delectable series.”
—Mystery Scene on A Batter of Life and Death
“[With] Meet Your Baker, Alexander weaves a tasty tale of deceit, family ties, delicious pastries, and murder.”
—Edith Maxwell, author of A Tine to Live, A Tine to Die
“Sure to satisfy both dedicated foodies and ardent mystery lovers alike.”
—Jessie Crockett, author of Drizzled with Death
About the Author
ELLIE ALEXANDER is a Pacific Northwest native who spends ample time testing pastry recipes in her home kitchen or at one of the many famed coffee houses nearby. When she’s not coated in flour, you’ll find her outside exploring hiking trails and trying to burn off calories consumed in the name of research. You can friend her on Facebook to
learn more!. You can sign up for email updates here.
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Contents
Title Page
Copyright Notice
Chapter One
Chapter Two
Chapter Three
Chapter Four
Chapter Five
Chapter Six
Chapter Seven
Chapter Eight
Chapter Nine
Chapter Ten
Chapter Eleven
Chapter Twelve
Chapter Thirteen
Chapter Fourteen
Chapter Fifteen
Chapter Sixteen
Chapter Seventeen
Chapter Eighteen
Chapter Nineteen
Chapter Twenty
Chapter Twenty-One
Chapter Twenty-Two
Chapter Twenty-Three
Chapter Twenty-Four
Chapter Twenty-Five
Chapter Twenty-Six
Chapter Twenty-Seven
Chapter Twenty-Eight
Chapter Twenty-Nine
Chapter Thirty
Recipes
Also by Ellie Alexander
Praise for Ellie Alexander’s Bakeshop mystery series
About the Author
Copyright
This is a work of fiction. All of the characters, organizations, and events portrayed in this novel are either products of the author’s imagination or are used fictitiously.
First published in the United States by St. Martin’s Paperbacks, an imprint of St. Martin’s Publishing Group.
MOCHA, SHE WROTE
Copyright © 2021 by Katherine Dyer-Seeley.
Cover design by Danielle Christopher. Cover illustration by Mary Ann Lasher / Bernstein & Andriulli.
All rights reserved.
Mocha, She Wrote Page 23
