Broken Bone China
Page 26
Then her toes left the ground as she leapt into the outstretched arms of Pete Riley.
“There you are,” Theodosia said as she snuggled against Riley’s protective bulk. He planted multiple kisses on her lips, nose, and cheeks until she ducked her head shyly and said, “What took you so long?”
“I was busy grilling scallops,” Riley said, looking as though he never wanted to let her go.
“But how did you . . . ? Oh.” Theodosia turned her head and gazed back at Tidwell. He was standing there looking like the fat cat who’d swallowed the canary. Maybe a couple of them. “You called him,” she said to Tidwell.
“No, I gave Detective Riley a direct order to come over here,” Tidwell said. “I suspected you might be in dire need of personal police protection.”
“Hey, what about me?” Dickerson asked. He looked glum, as if the playground bully had just stolen his cookies.
“Oh, you’ll get your story,” Tidwell said. “But I’m guessing that’s all you’ll get.”
Theodosia remained snuggled securely in Pete Riley’s arms as they slowly walked back to confer with Detective Tidwell.
“What about the missing money?” Theodosia asked Tidwell. “The missing five million dollars from SyncSoft?”
“I received word from our financial forensics people,” Tidwell said. “They dug through several bank accounts and traced the money.” He reached down and patted Earl Grey on the head. “Donald Kingsley took it. Used some of the money to purchase the flag from a European dealer.”
“What about the rest of the money?” Riley asked.
“I’m guessing some of it ended up with Tawney,” Tidwell said.
“Uh oh,” Theodosia said. “Sounds like there might be a serious clawback.”
“So who actually owns the flag?” Riley asked.
Tidwell’s burly brows lifted. “Well, it’s on our soil now and will be placed for safe keeping in our police property room. After that . . . who knows? Could end up in a local museum.”
Dickerson moved in to join them. “Say now,” he said to Theodosia. “Since you pretty much captured that Vance woman all by yourself, do you think I could get a quick interview?”
Theodosia shook her head. “Right now I have a dinner date.”
“And after that?” Dickerson asked.
“That, Mr. TV reporter, is none of your business,” Theodosia said. She smiled then, her eyes firmly focused on Pete Riley and nobody else.
FAVORITE RECIPES FROM
The Indigo Tea Shop
Walnut and Cream Cheese Tea Sandwiches
12 oz. cream cheese, softened
1 Tbsp. cream
½ cup walnuts, finely chopped
1 Tbsp. finely chopped green pepper
1 Tbsp. finely chopped onion
1 tsp. lemon juice
Salt and pepper
20 slices white bread
IN small bowl, beat cream cheese, cream, walnuts, green pepper, onion, lemon juice, salt, and pepper until blended. Spread mixture on 10 slices of bread; top with the remaining 10 slices. Trim off crusts and cut each sandwich in half diagonally. Yields 20 tea sandwiches.
Super Easy Lemon Cake Mix Scones
1¾ cups lemon cake mix
¾ cup flour
1 stick soft butter
1 egg
3 Tbsp. milk
Juice from ½ lemon
PREHEAT oven to 325 degrees. Mix together cake mix and flour. Cut in butter until mixture is crumbly. Add in egg, milk, and lemon juice, and mix until dough begins to form. Roll out on floured surface until 1 inch thick. Using circular cookie cutter, cut scones and place on greased pan. Bake at 325 degrees for approximately 25 minutes or until golden brown. Yields 10 to 12 scones.
Cinnamon Vanilla Honey Butter
½ cup butter, softened
½ cup powdered sugar
½ cup honey
1 tsp. cinnamon
1 tsp. vanilla
COMBINE all ingredients in a mixing bowl. Beat on medium speed until well blended and somewhat fluffy. Refrigerate until ready to serve. Yields 1 cup.
Eggnog Scones
1½ cups all-purpose flour
½ cup sugar
¼ tsp. salt
2 tsp. baking powder
6 Tbsp. butter, cubed and softened
1 egg
¼ cup sour cream
¼ cup eggnog
PREHEAT oven to 350 degrees. Combine flour, sugar, salt, and baking powder in a large mixing bowl. Cut in butter until mixture is crumbly. Combine egg, sour cream, and eggnog in a separate dish, then add to dry mixture. Combine until mixture holds together. If needed, a splash more of eggnog can be added. Pat dough into a large circle, about ½ inch thick. Now cut dough into 10 to 12 triangles and place on well-greased baking sheet. Bake scones for approximately 25 minutes or until golden brown. Yields 10 to 12 scones. (Hint: For a sweet topping, combine ½ cup powdered sugar with 2 Tbsp. eggnog and drizzle over scones.)
Cheddar and Pimento Tea Sandwiches
8 oz. white Cheddar, finely shredded
2 Tbsp. mayonnaise
2 Tbsp. sour cream
3 Tbsp. chopped pimentos
¼ tsp. black pepper
14 slices sandwich bread
IN medium bowl, combine cheese, mayonnaise, sour cream, pimentos, and pepper. Stir well to blend. Spread pimento mixture on 7 slices of bread. Top with remaining bread slices. Trim off crusts and cut sandwiches diagonally in half. Yields 14 tea sandwiches.
Angel-Hair Pasta with Lemon and Herbs
1 pkg. (8 oz.) fresh angel-hair pasta
⅓ cup butter
3 Tbsp. lemon juice
2 Tbsp. chopped fresh parsley
¼ tsp. marjoram
COOK angel-hair pasta per package directions. While pasta is cooking, combine butter, lemon juice, parsley, and marjoram in a sauce pan. Heat the butter sauce, but don’t boil it. When pasta is cooked, drain well, and place in a large bowl. Pour in the sauce and mix well. Serves 4 as a side dish. Note: you can turn this into a main dish for 2 by adding cooked pieces of chicken.
Super Easy Banana Pudding Pie
1 pkg. (5 oz.) French vanilla pudding mix (instant, no-cook)
2 cups milk
1 can (14 oz.) sweetened condensed milk
1 pkg. (8 oz.) cream cheese, softened
1 tub (12 oz.) Cool Whip, thawed
7 ripe bananas, sliced
1 graham cracker crust
USING blender or electric mixer, combine pudding mix and milk. In a separate bowl, blend condensed milk with cream cheese until smooth. Then fold in Cool Whip. Combine both mixtures, stirring until smooth. Placed sliced bananas in piecrust. Spread mixture over bananas and refrigerate until time to serve. Yields 1 regular-sized pie.
Grilled Cheese with Apples and Arugula
8 slices bread (apple, cinnamon raisin, or any type of fruit bread)
Soft butter
½ cup Granny Smith apple, thinly sliced
1 cup baby arugula
4 slices cheese (Cheddar, Swiss, etc.)
PREHEAT oven to 350 degrees and also heat an electric griddle to 350 degrees. (You can use a large medium-hot frying pan, but you’ll have to do the sandwiches 2 at a time.) Butter one side of each slice of bread. Gently flip four slices over so butter side is down. Top each of these slices with sliced apple, cheese, and arugula. Add the remaining slices of bread, butter side up. Place sandwiches on grill or in pan, and heat for 5 minutes on each side. Transfer sandwiches to a parchment-lined baking sheet, place in oven, and bake for 5 minutes to allow cheese to melt. Slice sandwiches on the diagonal and serve warm. Yields 4 sandwiches.
Haley’s Scone Sliders
8 Cheddar or savory scones (any type)
8 slices ham, warmed
8 slices Cheddar or Muenster cheese
Honey mustard, prepared
SLICE the scones in half as you would a hamburger bun. Add a slice of ham and cheese to each scone. Spread on honey mustard. Place tops on scones and serve two sliders to each guest. Yields 4 servings. (Hint: Add a green salad for a nice luncheon plate.)
Featherbed House Stuffed Mushrooms
12 whole, fresh, cleaned mushrooms
2 Tbsp. oil
¼ cup onion, finely chopped
1 pkg. (8 oz.) cream cheese
¼ cup Parmesan cheese, grated
¼ tsp. black pepper
PREHEAT oven to 350 degrees. Tear off mushroom stems and chop until fine. Heat oil in skillet and add stems and onions. When stems and onions are cooked, set aside to cool. Transfer to bowl and stir in cream cheese, Parmesan cheese, and black pepper. Mixture will be very thick. Using a spoon, mound each mushroom cap with stuffing. Place caps on greased baking sheet and bake for approximately 20 minutes. Yields 12 mushrooms.
Strawberry Butter
1 stick butter, softened
1 cup strawberries, chopped
1 Tbsp. powdered sugar
COMBINE all ingredients and beat on high speed for about 2 minutes until fluffy. Yields 1 cup.
Detective Riley’s Sea Scallops with Brown Butter
12 fresh sea scallops
Sea salt
Black pepper
¼ cup oil
3 Tbsp. butter
1 Tbsp. finely chopped shallot
Juice of ½ lemon
⅓ cup flat-leaf parsley, finely chopped
PAT scallops dry with paper towels, then season lightly with salt and pepper. Heat a large sauté pan over medium heat and add oil. Sauté scallops on one side until well-browned (about 2 minutes), then turn and cook the other side. Transfer scallops to a platter and keep warm. Carefully wipe any remaining oil from pan, then add butter and shallot. Cook for 1 minute, then add lemon juice and chopped parsley. Place 3 scallops on each of 4 warm plates. Spoon butter and shallot mixture over scallops. Serves 4. (Hint: Serve with rice, salad, or your favorite vegetable.)
TEA TIME TIPS FROM
Laura Childs
Gilded Age Tea
Celebrate what was known as the Gilded Age (1870s to 1900) with an elegant, upscale tea. Decorate your table with fancy china, linen napkins, lots of baroque candlesticks, and over-the-top floral arrangements. Mix in any kind of bronze statues (we’re talking angels, dogs, people—the sky’s the limit) or even miniature paintings on small easels. Start with rich buttermilk scones and Darjeeling tea. Tea sandwiches might be brie with fig jam, or cucumber and herbed cheese. Slices of coconut cake would be a perfect dessert.
Sip and See Tea
A “Sip and See” is a fun tradition that originated in the South, but has caught on all across the country. This tea party is a special venue for new moms to introduce their newborn baby to family and friends. It’s generally a casual occasion, so a buffet tea works beautifully. Cream scones with jam, chicken salad and egg salad tea sandwiches, and lemon tea cakes can be spread out on a sideboard for guests to help themselves. Serve sweet tea if the weather is warm, a nice Earl Grey if it’s cool.
Father’s Day Tea
Dads love teatime, too, just as long as the food is skewed to their liking. In this case, think of blueberry or apple scones for starters. Entrées could include roast beef and Cheddar tea sandwiches, buttermilk biscuits with ham and black jam, or turkey-cranberry sliders. Serve an orange pekoe tea and finish with brownies and gingersnap cookies.
Kentucky Derby Tea
This is the next best thing to sitting in a private box at Churchill Downs on that first Saturday in May. Invite all your guests to wear a fancy hat and serve real mint juleps or mint tea in frosted glasses garnished with a wedge of lemon. Your menu might include brown sugar scones, a pecan and apple salad, BBQ pulled pork on cornbread, and a banana pudding trifle. Be sure to have racing programs printed up so everyone can pick their favorite horse!
Nancy Drew Tea
Theodosia’s not the only one who can throw a Nancy Drew Tea. Pull out your old Nancy Drew books or borrow a few from the library. Add twisted candles, clocks, tolling bells, and anything that ties in with a Nancy Drew title. Start with lavender scones and then serve herbed cream cheese and cucumber sandwiches and chicken salad on brioche. Serve a “mystery” tea such as Harney & Sons Murder on the Orient Express or Adagio’s The Mystery.
Honey Bee Tea
Set up a tea table in your garden, then add lots of greenery and some furry bees you find at the craft store. Serve cream scones with honey and Devonshire cream, a mixed green salad with sliced apples and candied pecans, and miniature grilled skewers of chicken and vegetables. Your tea could be spiced plum or an Egyptian chamomile. For dessert, serve pound cake with honey ice cream. Tiny jars of honey would make a lovely favor for your guests to take home.
Parisian Tea
Channel the Champs-Élysées or the Left Bank with a romantic Parisian tea. Serve Mariage Frères tea, French onion soup, sliced apples and Boursin cheese on walnut bread, and turkey and brie on a croissant. Dessert can be a puff pastry with berries and cream or that very Parisian cookie—the macaron!
TEA RESOURCES
TEA MAGAZINES AND PUBLICATIONS
TeaTime—A luscious magazine profiling tea and tea lore. Filled with glossy photos and wonderful recipes. (teatimemagazine.com)
Southern Lady—From the publishers of TeaTime, with a focus on people and places in the South as well as wonderful teatime recipes. (southernladymagazine.com)
The Tea House Times—Go to theteahousetimes.com for subscription information and dozens of links to tea shops, purveyors of tea, gift shops, and tea events. Visit the Laura Childs guest blog!
Victoria—Articles and pictorials on homes, home design, gardens, and tea. (victoriamag.com)
Texas Tea & Travel—Highlighting Texas and other Southern tea rooms, tea events, and fun travel. (teaintexas.com)
Fresh Cup Magazine—For tea and coffee professionals. (freshcup.com)
Tea & Coffee—Trade journal for the tea and coffee industry. (teaandcoffee.net)
Bruce Richardson—This author has written several definitive books on tea. (www.store.elmwoodinn.com/tea-books.aspx)
Jane Pettigrew—This author has written thirteen books on the varied aspects of tea and its history and culture. (janepettigrew.com/books)
A Tea Reader—by Katrina Avila Munichiello, an anthology of tea stories and reflections.
AMERICAN TEA PLANTATIONS
Charleston Tea Plantation—The oldest and largest tea plantation in the United States. Order their fine black tea or schedule a visit at bigelowtea.com.
Table Rock Tea Company—This Pickens, South Carolina, plantation is growing premium whole-leaf tea. Target production date is 2018. (tablerocktea.com)
The Great Mississippi Tea Company—Up-and-coming Mississippi tea farm about ready to go into production. (greatmsteacompany.com)
Sakuma Brothers Farm—This tea garden just outside Burlington, Washington, has been growing white and green tea for almost twenty years. (sakumabros.com/sakumabroswp/)
Big Island Tea—Organic artisan tea from Hawaii. (bigislandtea.com)
Mauna Kea Tea—Organic green and oolong tea from Hawaii’s Big Island. (maunakeatea.com)
Onomea Tea—Nine-acre tea estate near Hilo, Hawaii. (onotea.com)
TEA WEBSITES AND INTERESTING BLOGS
Teamap.com—Directory of hundreds of tea shops in the United States and Canada.
Afternoontea.co.uk—Guide to tea rooms in the UK.
Cookingwithideas.typepad.com [inactive]—Recipes and book reviews for the Bibliochef.
Adelightsomelife.com—Tea, gardening, and cottage crafts.
Jennybakes.com—Fabulous recipes from a real make-it-from-scratch baker.
Cozyupwithkathy.blogspot.com—Cozy mystery reviews.
Southernwritersmagazine.com—Inspiration, writing advice, and author interviews of Southern writers.
Thedailytea.com—Formerly Tea Magazine, this online publication is filled with tea news, recipes, inspiration, and tea travel.
Allteapots.com—Teapots from around the world.
Fireflyspirits.com—South Carolina purveyors of sweet tea vodka, raspberry tea vodka, peach tea vodka, and more. Just visiting this website is a trip in itself!
Teasquared.blogspot.com—Fun, well-written blog about tea, tea shops, and tea musings.
Blog.bernideens.com—Bernideen’s teatime blog about tea, baking, decorating, and gardening.
Possibili-teas.net—Tea consultants with a terrific monthly newsletter.
Relevanttealeaf.blogspot.com—All about tea.
Stephcupoftea.blogspot.com—Blog on tea, food, and inspiration.
Teawithfriends.blogspot.com—Lovely blog on tea, friendship, and tea accoutrements.
Bellaonline.com/site/tea—Features and forums on tea.
Napkinfoldingguide.com—Photo illustrations of twenty-seven different (and sometimes elaborate) napkin folds.
Worldteaexpo.com—This premier business-to-business trade show features more than three hundred tea suppliers, vendors, and tea innovators.