I glanced outside Torte’s steamy windows. Antique street lamps cast soft halos on the sidewalk. A banner with Shakespeare’s bust flapped in a hint of wind. The new season of the Oregon Shakespeare Festival had kicked off last month, bringing tourists and theater lovers to our small Southern Oregon town. From now through the end of summer the bakeshop would see a steady stream of customers. This was our busy season, so adding in a wedding, launching a new winery, and finishing our basement expansion was going to be challenging, to say the very least.
Dusting my hands with flour, I set to work placing thin layers of the filo dough on the kitchen island. Then I brushed them with melted butter. I planned to create a stacked strawberry pastry with honey, a touch of salt, and almonds. If it went according to my vision we would serve it for the morning rush, and potentially add it to the ever-growing list of desserts for the wedding. Once I had brushed the sheets of dough with butter, I layered fresh sliced strawberries, drizzled them with honey, and sprinkled them with toasted almonds and coarse sea salt. I repeated the layers until I had a four-inch stack. I finished it with a final coating of butter and slid it into the oven.
With my test pastry in the oven, I turned my attention to our daily bread and specialty cake orders. Soon the kitchen was alive with the scent of sweet bread. I was so lost in the process of twisting braids of challah dough that I didn’t even realize that the sky had lightened until I heard Stephanie and Andy come inside.
“Morning, boss,” Andy called in his usual chipper tone. He wore a Southern Oregon University T-shirt, cargo shorts, and flip flops. “It’s already warm out there. I think it’s going to be a cold brew kind of day.”
“That works for me,” I replied with a wave.
Stephanie trudged in after him. Even though they both attended SOU, their styles couldn’t have been more different. Her violet hair had been dyed black at the tips. She wore a pair of skinny jeans and a black tank top that matched her surly attempt at a smile. “Hey,” she gave me a nod and headed to grab an apron.
Andy stared at the racks of bread. “Dude, how long have you been here, boss?”
“I don’t know, a couple of hours.” I glanced at the clock on the wall behind me and gave him a sheepish look. “I couldn’t sleep. Too much to do.” That was true, but there was more to my lack of sleep than just our bakery production. As excited as I was about Mom’s wedding, I had a lot on my mind. My estranged husband, Carlos, was arriving with his son Mateo in two days. I had never met Mateo, and while I was confident that we would get along, I couldn’t silence a small, nagging fear that he might not like me. They were coming for the wedding, but I had to find some time to talk to Carlos alone. He hadn’t told me about how he’d purchased a share in Uva. I wasn’t sure what that meant for his long-term plans, and quite honestly what that meant for me.
After a quick return to the Amour of the Seas, the cruise ship where we first met, and eventually married, I had come home resolved that it was time for me to leave that life behind. Did buying into Uva mean that Carlos had different plans? Was he thinking of leaving the vagabond lifestyle of the sea too?
Then there was the issue of Richard Lord. Richard was a third partner in the winery and had made it crystal clear that he would do whatever he could to buy us out. For some reason Richard had been extremely accommodating with Mom’s wedding plans. That should have given me peace of mind, but instead it had me on edge. I didn’t trust Richard’s motivation. Maybe there was a small chance that he had changed his ways, but I suspected his sickening sweetness was part of a bigger plan. The question was what?
The sound of Andy firing up the espresso machine shook me from my thoughts.
He adjusted his well-worn baseball cap. “Okay, if you’ve been here for hours you need a cold brew—stat.”
“You know that I’ll never turn down your coffee,” I said, brushing my hands on my cheery Torte apron. Our current space included the kitchen which opened to the espresso bar and pastry counter. The front of the bakeshop housed a variety of bistro tables and window booths. My parents had painted the dining area in teal and red—royal colors—in honor of my dad’s love of the bard and all things Shakespeare. Short of freshening up the paint and modernizing our equipment, Torte hadn’t changed much since the day my parents first opened the front doors. I liked it that way and intended to keep the same welcoming vibe in the newly renovated basement.
Progress had sped up over the past couple of days. The electrician was due later in the afternoon for the final inspection. After that it would be a matter of paint, trim, and then the fun stuff—like arranging furniture and artwork. Our goal was to move wholesale baking operations downstairs within the week. Once we had the new kitchen up and running we could tear through the current kitchen to create stairs between the spaces. The dining room, espresso bar, and pastry counter would all expand and customers would have additional seating options downstairs with a view of the brick pizza oven and bakers at work. Our architect, Robert, had found a way to add in a woodstove in the seating area so that customers could cozy up with a latte and pastry on cold winter afternoons. I felt like a kid at Christmas every time I went downstairs to check on progress. We were so close I could hardly wait.
“What do you want me to start on? It looks like you’re almost done with all the wholesale orders.” Stephanie stared at the whiteboard that had the day’s tasks outlined and then back to the racks of bread. “Weren’t you just lecturing me about not getting enough sleep?”
“True,” I replied with a chuckle. “But I’m the boss, so the rules don’t apply, right?”
Stephanie scowled. “Ha!”
“Promise me that if I start acting loopy, you guys will keep me in check?”
“Oh, we’ll keep you in check,” Andy replied before Stephanie had a chance. He handed us glasses of iced coffee with a lovely layer of something creamy on the top. “You don’t have to worry though. This is my toasted coconut cold brew. One glass of this will have you revved up and ready to bake.”
Stephanie dunked a spoon into her coffee and swirled the thick coconut milk together with the dark brew. “I don’t know about the coffee, but we’ve got your back, Jules.”
I fought a tightness in my throat. Stephanie’s outward appearance and aloof attitude sometimes gave the impression that she didn’t care, but nothing could be further from the truth. I don’t know how Mom and I had lucked out with such a stellar young staff, or what we would do without them.
“Thanks,” I said, taking a sip of the coffee. The rich espresso and bright coconut flavor were a perfect pairing.
Andy returned to his post while Stephanie and I reviewed what I had already completed and what needed to be tackled next. We fell into a familiar rhythm. One of the many things that I appreciated about our team was everyone’s ability to take initiative. I didn’t have to remind Andy to wipe down the espresso machine at the start of his shift, or ask Stephanie to whip buttercream for our specialty cakes. It wasn’t long until Sterling and Bethany, the two other members of our small but mighty staff, arrived. Sterling had been taking on a bigger role as kitchen supervisor. He didn’t have formal chef training, but was a quick study and had an innate ability to know what flavors worked well together. Finding Bethany had been serendipitous. We met at Ashland’s annual chocolate festival where she debuted her drool-worthy brownies. Mom and I had asked her to help out at Torte while we were away on the cruise. She was such a natural fit that we ended up inviting her to stay on permanently. To my surprise and equal delight, she and Stephanie hit it off instantly. They had teamed up to expand Torte’s social media with daily contests and gorgeously styled pictures of our culinary creations.
I knew that we were going to have to hire more staff with the expansion. The thought of interviewing potential candidates made my head swim. That could wait, at least a little while longer.
“What’s on the lunch menu today?” Sterling asked, folding his apron in half and tying it around his waist. Even with the w
arming summer temperatures he wore his standard black hoodie and skinny jeans.
“How does an Italian sub sound?” I pointed to the walk-in fridge. “I ordered extra salami. You could use the baguettes that are coming out of the oven next.”
“Sure.” He reached for a spiral notebook. “What do you want on them?”
“Maybe start with an Italian dressing with fresh parsley and basil. Salami, black olives, roasted red peppers, spinach, and mozzarella cheese.”
“I’ll take two of those,” Andy shouted above the sound of foaming milk.
“Do you want them grilled or cold?” Sterling jotted down my list of ingredients.
I thought about it for a minute. Grilled baguettes brushed with olive oil and served slightly charred sounded delicious, but it was supposed to warm up as the day progressed. “Cold,” I said. “In fact if you make a few dozen now you can chill them so that they’ll be nice and cool by the lunch rush.”
“On it.” Sterling headed for the fridge.
Bethany offered to tackle muffins and croissants. That left me to deliver our wholesale orders. I enjoyed getting a chance to pop into neighboring businesses along the plaza, especially as the theater season ramped up. It would become harder and harder to find a spare minute once the summer crowds descended. I packaged buttery loaves of sweet bread and crusty sourdough into a box and headed outside. Flowers spilled from window boxes along the plaza. Empty galvanized tubs were secured with a bike lock on the side of A Rose By Any Other Name, the flower shop, owned by my friend Thomas’s parents. Soon they would be bursting with colorful, fragrant blooms. The tree-lined sidewalk looked sleepy, but I knew that wouldn’t last long. By noon the outdoor bistro tables would be packed with diners and the shops would be bustling with tourists.
I passed Puck’s Pub where a bartender was sweeping up the remains of last night’s revelry. He tipped his cap. I waved and continued on to the Green Goblin at the far end of the plaza. The pub and restaurant sat across the street from Lithia Park. I was tempted to take a quick spin through the lush grounds before returning to the bakeshop to quiet my mind. Instead, I dropped off the Green Goblin’s order and crossed Main Street to finish the delivery route. By the time I made it back to Torte Andy was chatting with a line of customers waiting for lattes and Bethany was packaging up boxes of croissants and sticky buns.
“Are you Juliet?” A woman waiting for her drink order stopped me.
“Yes.” I didn’t recognize her.
She extended a manicured hand with diamond so huge it took over half her ring finger. “Clarissa.” She didn’t exactly smile.
“Nice to meet you. Did you need something?” I nodded to the pastry counter.
“No. This young gentleman is making me a non-fat latte. I wanted to introduce myself because I believe you’re working with my husband?”
“Really?”
Her penciled lips turned downward. “Yes, Robert. Your architect.”
“Oh, Robert. Of course. We love Robert. He’s done an incredible job.”
“He’s the best.” She twisted the brilliant diamond. “You’re lucky that he agreed to take on a project…” she paused and glanced around the bakeshop. “Of this size. Typically, he prefers to focus his efforts on larger, more profitable endeavors.”
The way she spoke made me feel like we were a charity case. “He never mentioned that.”
Andy put Clarissa’s drink on the bar. “Non-fat latte is up.” He glanced at me and rolled his eyes.
“I’m meeting Robert shortly. Have you had a chance to see what he’s done with the basement?” I tried to keep my tone upbeat.
Clarissa shook her head. “No.”
“You should come say hello and take a look. He added a woodstove that is going to be the centerpiece of the seating area downstairs. I can’t wait to arrange cozy couches and pillows around it.”
“I’m sure it will be charming. It’s such a quaint space you have here.” She turned her attention to the front door and motioned to a woman in her mid-forties with bleached blond hair and a black leather biker jacket. “I must go. I’m meeting someone.” Clarissa dismissed me.
She and the woman in the leather jacket made their way to one of the booths in the front. They were an odd pair. I got the sense that Clarissa wasn’t impressed that her husband was designing a bakeshop. She obviously wanted him working on more prestigious projects than our quaint bakery. Robert had never seemed disinterested in his design work. If anything he’d been enthusiastic and was constantly bringing Mom and me new ideas and suggestions. Oh well, I sighed, and returned to the kitchen. Clarissa could turn her nose down on Torte. I knew how lucky I was to get to spend my days in the comfortable and welcoming space.
Recipes
Grandma J’s Coconut Cream Pie
Ingredients:
1 cup sugar
1 cup half and half
1 cup coconut milk
Three eggs
2 tablespoons cornstarch
1 teaspoon vanilla
1 teaspoon coconut extract
Pinch of salt
1 cup of coconut
Whipping cream
1 pre-made pie crust
Directions:
Heat oven to 200 degrees and spread coconut on cookie sheet. Toast until golden brown. Usually 4 to 5 minutes. Remove and set aside to cool. Then turn oven temp up to 475 degrees. Press pie crust into a pie plate. Poke holes in the bottom with a fork and then fill with pie weights or dried beans. Bake for 8–10 minutes, or until edges are light brown. Remove from oven and allow to cool for 30 to 40 minutes before filling.
While the crust and toasted coconut are cooling, beat eggs and sugar together. In a saucepan add coconut milk, half and half, coconut extract, vanilla, salt and cornstarch. Stir in eggs and sugar and whisk together. Bring to a gentle rolling boil. Stir continually until thickened (approximately 5 minutes). Remove from heat and allow to cool. Fill baked pie crust with coconut pudding. Spread mounds of whipping cream on the top, and then sprinkle on the toasted coconut.
Chicken Tortilla Soup
Ingredients:
2 large chicken breasts (cut into small pieces)
1 14.5 oz. can of fire roasted tomatoes
1 14.5 oz. can of chili beans
1 2.25 oz. can of diced green chilis
1 large onion
3 cloves garlic
A bunch of fresh cilantro
2 cups frozen corn
2 cups chicken stock
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
Olive oil
Directions:
Add a large glug of olive oil to a stock pot, and turn burner onto medium-low. Wash cilantro. Cut and dice the stalks. Reserve the cilantro leaves for later. Chop onion and garlic and sauté with the cilantro stalks until the onions become translucent. Add chicken and brown on both sides. Add tomatoes, beans, chicken stock, and spices. Bring to a boil and then turn the heat down and simmer on low heat (covered) for 30 minutes. Remove lid and add corn. Simmer for another 5 to 10 minutes.
Garnish with fresh sprigs of cilantro, tortilla strips, and a dollop of sour cream.
Avocado Wraps
Ingredients:
8 flour tortillas
4–5 avocados
1 red onion
1 tomato
1 lime
A bunch of cilantro
Salt and pepper
1 14.5 oz. can black beans
2 cups of grated Monterey jack and sharp cheddar cheese
Directions:
Dice tomatoes, onion, and garlic. Wash and chop a handful of cilantro. Mix together in a bowl. Slice avocados and use a fork to cut together with onion, tomato, garlic, and cilantro. Squeeze in juice of one lime and season with salt and pepper.
Grill tortillas. Spread with guacamole and then add a layer of beans and cheese. Roll and serve immediately.
Carrot Cake with Cream Ch
eese Frosting and Candied Ginger
Ingredients for cake:
1 ¼ cups canola oil
¼ cup buttermilk
2 cups sugar
1 teaspoon vanilla
1 teaspoon vanilla butter extract
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon nutmeg
3 cups grated carrots
Juice of one lemon (reserve zest for frosting)
Juice of one orange (reserve zest for frosting)
Small piece of ginger root (grated)
1 cup pecans
1 cup walnuts
Directions:
Preheat oven to 350 degrees. In a large bowl add eggs, oil, buttermilk, sugar, vanilla, orange juice, and lemon juice. Beat together, then mix in flour, baking soda, baking powder, and spices. Fold in shredded carrots, grated ginger, and nuts. Spread into two greased nine-inch pans. Bake for 25 to 30 minutes. Allow cakes to cool before frosting.
Ingredients for candied ginger:
Fresh ginger root
Sugar
Directions:
Use a mandolin to slice thin pieces of ginger (with the bark removed). Place in a saucepan and simmer in ¼ cup of water for 30 minutes or until ginger is tender. Remove from heat and drain water. Return ginger to pan, add ¼ cup water and ¼ cup of sugar and bring to a boil, stirring frequently. Reduce heat to low and continue to stir until the syrup begins to look dry (almost as if it has evaporated). Remove from heat and allow ginger pieces to cool on a wire baking rack.
Ingredients for frosting:
½ cup butter (at room temperature)
1 8 oz. package of cream cheese (at room temperature)
1 teaspoon vanilla
1 teaspoon orange juice
1 teaspoon lemon juice
Zest of lemon and orange juice
3 ½–4 cups of powdered sugar
Directions:
Beat butter on high speed in an electric mixer for 5 minutes. Add cream cheese and whip for another 2 to 3 minutes. Add vanilla, lemon and orange juice, plus zest and sift in powdered sugar one cup at a time until blended and creamy. Spread immediately on cooled cake. Top with candied ginger pieces.
Another One Bites the Crust Page 24
