Treble at the Jam Fest Read online

  “How are you feeling?” I asked.

  “So much better, now that I’ve told you. No matter what happens”—she hugged me tight—“I hate having secrets from you.”

  Before we ate, I asked Adam to take a walk with me in the orchard.

  At the foot of my favorite tree, the one that held my tree house, I stopped and turned to face him. In a nest I couldn’t see, in one of the cherry trees, a baby bird chirped.

  Without one itty bitty trace of nerves or doubt, I pulled the small, black box out of my pocket.

  “Adam Zimmerman,” I said, looking into my true love’s black-coffee eyes, “will you marry me?”

  A dark curl flopped onto his forehead. He took the box and opened it. He raised his eyes to mine, a hint of a smile tugging at his lips.

  Without a word, he slid the sparkling ring out of its slot and reached for my left hand.

  And though I am a Murphy girl through and through, I have no words for what happened next.

  THE END

  The Jewel Bay Jazz Festival and

  Workshop Guide to Food and Drink

  Courtesy of the Merc, bringing you

  the finest of Montana’s food and drink since 1910.

  At the Merc

  The Merc’s jam maker processes her jams and jellies for long life and shipping, but this freezer jam version captures all the ripeness of late spring!

  Strawberry-Rhubarb Freezer Jam

  4 cups fresh strawberries, stemmed (2 quarts)

  2 cups sliced rhubarb

  2 tablespoons lemon juice

  1 box fruit pectin

  1⁄4 teaspoon butter (to reduce foaming)

  51⁄2 cups sugar

  Prepare 8 ounce jars and lids or plastic freezer containers before cooking.

  Place fruit, lemon juice, and pectin in a large pot and mix well, crushing the berries as you mix. Add butter and cook, stirring constantly, and bring to a rolling boil. Stir in the sugar and mix well. Bring back to a boil, boiling for 1 minute, stirring constantly. Remove from heat; skim off foam.

  Ladle into jars, leaving ½ inch of headroom. Seal. Let cool at room temperature until the jam is set, about 24 hours, then freeze.

  Makes five or six 8-ounce jars.

  Join the villagers for a courtyard concert!

  Grilled Caprese Kabobs

  Plan on two kabobs per person, as an appetizer. Choose cheese balls in their own herb marinade for an extra burst of flavor.

  For each kabob:

  3 small tomatoes, cherry or grape

  2 fresh mozzarella balls, herbed or plain

  3 fresh basil leaves

  olive oil, if you’re using plain cheese

  salt and pepper

  Balsamic vinegar

  a metal or bamboo skewer (soak bamboo skewers first)

  Heat your grill. Use a perforated grill sheet, if you have one.

  Thread the skewers, starting with a tomato, a basil leaf, a cheese ball, another basil leaf, and so on, until you’ve threaded three tomatoes and two cheese balls, with a leaf between each. If your basil leaves are large, fold in half. If you’re using water-packed cheese, brush with olive oil.

  Lay on the grill or grill sheet and close the grill lid. Grill 2–3 minutes, until the tomatoes are soft and the cheese begins to melt. Don’t let your cheese fall off! Remove from grill and place skewers on serving plate. Season with salt and pepper if you’d like and drizzle with balsamic vinegar. Enjoy!

  Gorgonzola Stuffed Dates

  Plan on three dates per person, as an appetizer.

  1⁄2 pound Medjool dates (18–20)

  ½ cup blue cheese, Gorgonzola, or goat cheese

  3 ounces thinly sliced prosciutto

  2–3 tablespoons balsamic vinegar

  Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

  Pit the dates by making a slit along one side and popping out the pit. Stuff the opening with cheese. Cut prosciutto into 2-inch-wide ribbons, about 4 inches long. Wrap each stuffed date with prosciutto.

  Place wrapped dates on the baking sheet. Drizzle with balsamic vinegar. Bake 7–10 minutes, then turn dates and bake for another 7–10 minutes, until the prosciutto is slightly crisp.

  Remove from oven and place dates on a platter. Serve immediately.

  At home with Erin

  Enchiladas with Ray’s Red Chile Sauce

  Make your own sauce—this recipe has a rich, complex flavor that is not too hot—or follow Erin’s lead and use a good jarred sauce. This sauce freezes beautifully and can be used in burritos, tamales, tortilla soup, or other recipes.

  The Sauce

  2 ounces dried Ancho chiles

  2 ounces dried Guajillo chiles

  2–3 ounces dried California chiles

  ½ large or 1 medium white or yellow onion, coarsely chopped

  3 cloves garlic, smashed with the side of a knife blade

  1 large carrot, coarsely chopped

  ½–1 orange, sliced, including the peel (if the peel is thick, use half of it)

  4–6 cups chicken or vegetable stock

  1 teaspoon ground cumin

  1 teaspoon dried oregano, crushed in your hands

  1 teaspoon kosher salt, or more to taste

  1 tablespoon masa harina (corn flour) or very finely ground cornmeal

  ½ lime, juiced (2–3 tablespoons of juice)

  Using kitchen scissors and optional gloves, stem and seed the chiles.

  Heat a large skillet on high and quickly dry roast the chiles, in batches, 1–2 minutes, to darken the skin; do not burn.

  Place the peppers, onion, garlic, carrot, and orange in a large pot, and cover with the stock. Cover pot and bring to a rolling boil, then turn off the heat and let mixture sit about 30 minutes.

  Ladle 2–3 cups of liquid and vegetables, about half and half, into a blender. Puree about 3 minutes and place in another pot or a non-staining bowl. Repeat with additional batches till complete.

  Return sauce to pan and add the cumin, oregano, and salt. In a small bowl, make a slurry of the corn flour and about 1⁄4 cup of the chile puree, to prevent clumping, then add to pot and stir in. Add lime juice. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally and tasting to adjust the seasoning.

  The Enchiladas

  8 corn tortillas, 8-inch diameter

  oil

  sauce

  1 pound beef (stew meat), slow cooked until it can be shredded with a fork, OR 1 pound chicken breast, cooked and shredded, OR 1 pound black beans, cooked (or one 16-ounce can)

  2 ounces diced green chiles, fresh or canned

  2 cups cheddar cheese, grated

  10–12 green onions, chopped

  ½ cup cilantro, chopped (optional)

  sour cream (optional)

  fresh tomatoes, chopped (optional)

  Preheat oven to 350 degrees.

  Lightly oil the tortillas on each side and warm them in the oven to prevent cracking—you can warm them while the oven is preheating.

  Mix your beef, chicken, or beans with the green chiles, and if you’d like, a few green onions and cilantro.

  Pour ½ cup (about a ladleful) of sauce in the bottom of a 9x13 baking pan. Place a warmed tortilla on a plate. In the center, place about 1⁄4 cup filling and a tablespoon of cheese. Roll up tightly and place in the baking dish. Repeat with the remaining tortillas.

  Ladle more sauce over the top of the tortillas and sprinkle with cheddar. Bake about 15 minutes, until cheese melts. Serve with chopped onions and cilantro, and optional sour cream and tomatoes.

  Unbaked enchiladas freeze beautifully in the pan. To serve, thaw and bake 15 to 20 minutes, or until thoroughly heated and the cheese is melted.

  Fresca�
��s picnic feast

  Any picnic is better with a bottle of something sparkly. Erin and her family are enjoying a bottle of Brut Rosé Anna De Codorníu, a cava or Spanish sparkling wine, a blend of Pinot Noir and Chardonnay grapes. It’s surprisingly affordable, and the pink bottle will get all your neighbors wondering what exotic drink you’ve discovered!

  Tortellini Salad

  16 ounces dried tortellini (tri-color is prettiest)

  1 to 11⁄2 cup marinated artichoke hearts, lightly drained and chopped

  2 cups chopped tomatoes (grape or cherry tomatoes hold their shape and stay firm)

  ½ cup green onions, chopped

  2 tablespoons capers

  1 cup Parmesan, shredded

  1 cup hard or Genoa salami, stacked and cut in strips (optional)

  2 tablespoons chopped parsley or basil

  1⁄4 cup olive oil OR oil from the artichoke marinade

  salt and fresh ground pepper

  chopped bell pepper, any color (optional)

  Cook pasta as directed; rinse with cold water and drain, stirring to release steam and stop pasta cooking.

  In a large bowl, combine the artichoke hearts, tomatoes, green onions, capers, Parmesan, salami, and fresh herbs. Stir in the oil and mix well. Season with salt and pepper to taste.

  Serves 8. Keeps several days.

  Green Bean and Potato Salad

  1 pound small, thin-skinned potatoes

  1⁄4 cup olive oil

  1 tablespoon white wine vinegar

  kosher salt and fresh ground black pepper

  ½ pound green beans—the French haricots verts work best

  2 tablespoons minced onion

  dried dill

  caraway seeds

  Bring 2 quarts of salted water to a boil and add the potatoes; cook until tender when pierced with a fork, about 20–25 minutes. Drain and rinse with cold water to stop the cooking. When cool, peel and dice. Toss with oil, vinegar, salt, and pepper

  Boil 1–2 quarts of water and cook the green beans briefly, 2–3 minutes. Make sure they don’t lose their color. Drain and rinse; when cool enough to handle, cut on the diagonal in 2-inch pieces.

  Add beans to seasoned potatoes, stir in onions, and mix. Sprinkle with dill and caraway.

  Serves 6.

  At the Orchard with the Murphy Clan

  Omelet Muffins

  For a Sunday family gathering, Fresca bakes two muffin pans of these eggy morsels. This recipe serves 2–3 people. Use any veggies and cheese you have on hand; the bacon is optional.

  3 or 4 strips of bacon

  3 eggs

  1⁄4 cup milk

  ½ teaspoon vegetable oil (such as canola)

  ½ teaspoon baking powder

  2 green onions

  1⁄4 to ½ bell pepper, diced

  1 tablespoon fresh parsley or other herbs, chopped

  1⁄4 to ½ cup cheddar or other firm cheese, shredded

  salt and pepper

  cooking spray

  salsa or sriracha (optional)

  Preheat oven to 350 degrees. Cover a baking sheet with parchment paper and lay out the bacon. Bake for 20 minutes; flip the strips and bake another 5–10 minutes. Remove from tray onto paper towels and let cool until you can break or snip into bite-sized pieces.

  Chop the vegetables and grate the cheese. Crack eggs into a small bowl; add the oil and baking soda and stir with a fork or small whisk until fully mixed. Season with salt and pepper.

  Spray muffin tins lightly with cooking spray (or wipe with oil or butter, if you prefer). Divide bacon and vegetables into the cups; add the cheese. Pour in the egg batter. Don’t fill to the top; they will puff up beautifully, and may spill over if too full.

  Bake 20–25 minutes. Insert a knife or a tester stick to check for doneness; it should come out clean. Muffins will pop out neatly. Eat immediately.

  Serves 2–3.

  The classic Bellini

  For each drink:

  2 ounces white peach puree

  31⁄2 ounces chilled Prosecco or other sparkling wine

  To make the peach puree:

  In a blender, puree one white peach, including the skin, ½ teaspoon fresh lemon juice, and 2–3 ice cubes

  Place the puree in the bottom of the flute. Add the Prosecco.

  Rhubarb Custard Pie

  The pie dough:

  21⁄2 cups unbleached all-purpose flour

  2 tablespoons sugar

  1⁄2 teaspoon salt

  1 cup (2 sticks) cold unsalted butter, cut into 1⁄4-inch cubes

  6 tablespoons cold water (more, if you live in a dry climate)

  To make the dough by hand, stir together the flour, sugar, and salt in a large bowl. Using a pastry cutter or two knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

  To make the dough in a food processor, place the flour, sugar, and salt in the large bowl. Add the butter and pulse to blend, then mix on low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix just until the dough pulls together, or “gathers.”

  Place dough on a sheet of waxed paper or parchment paper, or a lightly floured cutting board. Shape into a ball and divide in half. Flatten each ball into a disk. Flatten it with your hands or the rolling pin, then top with another piece of waxed paper and begin rolling from the center. Turn the paper or cutting board so you can roll it out evenly, to about 12 inches in diameter and 1⁄8 inch thick. Repeat with second disk.

  Makes one 9-inch double crust or lattice top pie.

  The filling:

  11⁄2 cups sugar

  1⁄4 cup all-purpose flour

  1⁄4 teaspoon ground nutmeg

  dash salt

  3 eggs

  4 cups rhubarb, in 1-inch slices

  2 tablespoons butter, cut in pieces

  Preheat oven to 400 degrees.

  Mix sugar, flour, nutmeg, and salt in a medium bowl. Beat the eggs until smooth, and add sugar and flour mixture. Stir in rhubarb.

  Prepare the pie dough. Line a 9-inch pie plate with dough. Fill with rhubarb mixture. Dot with butter. Cover with top crust or lattice, and seal; if you’re not using a lattice top, cut six to eight 1-inch slits to allow steam to escape. Some bakers sprinkle white sugar on top. Bake about 50 minutes, until golden.

  The Spanish Princess, aka the Italian Princess

  Who knew Tanner’s special cocktail would prove him a romantic at heart? If opening sparkling wine daunts you, remember to twist the bottle, not the cork, and remove the cork slowly to avoid a pop and fizz.

  For each cocktail:

  one sugar cube

  a dash of West Indian Orange Bitters

  a dash of Aztec Chocolate Bitters

  1⁄4 to ½ ounce Licor 43

  chilled Prosecco, cava, or other sparkling wine (avoid brut champagne; in this drink, it will be too dry)

  a twist of orange peel (optional), cut with a channel knife

  Place the sugar cube in the bottom of the flute. Add a dash of orange and a dash of chocolate bitters. Add enough liqueur to cover the sugar cube. Pour in the Prosecco, at an angle to avoid foam. Rub the twist of orange peel over the rim, and drop it in. Stir to release more sweetness if you like, or just let the sugar cube dissolve.

  Salut!

  Readers, it’s a thrill to hear from you.

  Drop me a line at [email protected] , connect with me on Facebook at LeslieBudewitzAuthor, or join my seasonal mailing list for book news and more. (Sign up on my website, www.LeslieBudewitz.com .) Reader reviews and recommendations are a big boost to authors; if you
’ve enjoyed my books, please tell your friends. A book is but marks on paper until you read those pages and make the story yours.

  ∞

  Thank you.

  Photo by Nicole Tavenner

  About the Author

  Leslie Budewitz is passionate about food, great mysteries, and her native Montana, the setting for her national-bestselling Food Lovers’ Village Mysteries. The first, Death al Dente, won the 2013 Agatha Award for Best First Novel. She also writes the Spice Shop Mysteries, set in Seattle’s Pike Place Market. A practicing lawyer, Leslie is the first author to win Agatha Awards for both fiction and nonfiction. She is a past president of Sisters in Crime.

  Leslie loves to cook, eat, hike, travel, garden, and paint—not necessarily in that order. She lives in Northwest Montana with her husband, Don Beans, a doctor of natural medicine and musician, and their cat, an avid bird-watcher.

  Visit her online at www.LeslieBudewitz.com, where you can find maps of the village and surrounding area, recipes, and more.