Dark Tort

Tom’s Savory Sausage Casserole

1 pound new potatoes8 ounces mushrooms, minced2 tablespoons unsalted butter1¼ cups minced onions2 tablespoons finely chopped parsley1 pound Italian sausage, hot or mild, casings removed3 large eggs1½ cups half-and-half1 cup grated Gruyère cheese

Preheat the oven to 350°F. Butter a 9-by 13-inch pan.Bring a large quantity of water to boil and cook the new potatoes until they are just done, about 10 to 15 minutes. Strain the potatoes and set them aside to cool before slicing.Using a clean cloth dishtowel that may be stained, squeeze the mushrooms by small handfuls to remove all excess liquid. When all the mushrooms have been rendered almost dry, set them aside.Using a wide sauté pan, melt the butter over low heat. Still keeping the heat low, cook the mushrooms and onions until the onions are translucent. Remove the mushrooms and onions from the pan and put them into a heatproof bowl. Stir in the chopped parsley and set aside. Using the same pan, raise the heat to medium low and cook the sausage until it is brown. Turn off the heat and set aside.Slice the cooled potatoes into ½-inch slices. Place them in the bottom of the prepared pan. Distribute the mushroom mixture over the potatoes. Evenly distribute the sausage over the mushroom layer. Set aside.In the large bowl of an electric mixer, beat the eggs with the half-and-half over low speed until the mixture is smooth, about 3 to 5 minutes. Pour this mixture over the ingredients in the baking dish. Sprinkle the cheese on top.Bake for 35 to 45 minutes, until the top is golden brown and the egg mixture has set in the middle. Serve immediately.

MAKES 6 SERVINGS

Asparagus Quiche

8 ounces asparagus, washed, trimmed of all hard, tough stalks, and cut into 1½-inch lengths4 large eggs¼ cup whipping cream1 teaspoon Dijon mustard½ teaspoon salt¹/₈ teaspoon cayenne pepper (or more, if desired)¼ teaspoon paprika1 cup small-curd cottage cheese1 cup grated Gruyère cheese¼ cup grated imported Parmesan cheese

Preheat the oven to 350°F. Butter a 9-inch pie plate.Using a small sauté pan that has a cover, heat about half a cup of water just to boiling. Pour in the sliced asparagus, cover, and turn off the heat. Allow the asparagus to steam, with the heat turned off, while you prepare the other ingredients.In the large bowl of an electric mixer, beat the eggs on medium speed until they are very well blended. Blend in the cream, mustard, salt, pepper, and paprika until well combined. Using a heavy wooden spoon, stir in the cheeses, stirring until well combined.Drain the asparagus (it should still be bright green, with a tender, slightly crunchy texture). Put it into the bottom of the prepared dish. Pour the egg mixture over the asparagus, and place the quiche into the oven.Bake for about 35 to 40 minutes, or until the quiche has puffed and browned, and is set in the center. Allow to cool 5 minutes before slicing.

Note: Since this is a crustless quiche, it should be served with rolls or other bread.

MAKES 8 SERVINGS

Chicken Piccata Supreme

4 boneless, skinless chicken breast halves, pounded thin between pieces of plastic wrap½ cup all-purpose flour (you will not use all of this—it is for dusting the chicken)½ teaspoon salt¼ teaspoon freshly ground black pepper3 tablespoons olive oil, divided2 teaspoons freshly pressed garlic½ cup scallions, finely chopped1 tablespoon freshly squeezed lime juice¼ cup dry white wine6 tablespoons (¾ stick) unsalted butter

Dredge the pounded chicken breasts in a mixture of the flour, salt, and pepper. Set aside.Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. When the oil shimmers, put in two of the chicken breasts and sauté for about 1½ minutes per side, until the outside is nicely browned but the interior of the chicken is still very slightly pink. Remove the pieces to a plate and repeat with the other two chicken breasts. Set aside.Turn the heat under the sauté pan to low and add the last tablespoon of oil and the garlic. Cook the garlic very gently for several minutes, until it is very soft and cooked through. Do not burn the garlic.Add the scallions, juice, white wine, and butter to the pan. Bring the heat up to medium, stirring constantly. Once the butter is melted, continue to cook and stir for a minute or a bit longer, until the sauce has reduced slightly. Keeping the heat up, return the chicken to the pan, and cook and stir until the chicken has just cooked through (check by cutting into one piece), about 2 or 3 more minutes.Place the chicken on a heated serving platter. Pour the sauce over the chicken and serve immediately.

MAKES 4 SERVINGS

All-American Deep-Dish Apple Pie

CRUST:

1¾ cups plus 2 tablespoons all-purpose flour2 teaspoons confectioners’ sugar½ teaspoon salt12 tablespoons (1½ sticks) chilled unsalted butter, cut into 1-tablespoon pieces and chilled3 tablespoons chilled lard or vegetable shortening, cut into 1-tablespoon pieces and chilled¼ cup plus 1 to 2 tablespoons ice water1 egg, lightly beaten

In a large bowl (or in the bowl of a food processor fitted with the metal blade), whisk together the flour, sugar, and salt for 10 seconds.Drop the first 4 tablespoons of chilled butter on top of the flour mixture, and cut in with two sharp knives (or pulse in the food processor) just until the mixture looks like tiny crumbs. (In the food processor, this will take less than a minute.) Repeat with the rest of the butter and the lard (or vegetable shortening), keeping the unused portion of each fat well chilled until it is time to cut it into the flour. The mixture will look like large crumbs when you finish adding all the butter and lard.Sprinkle the water over the top of the mixture, and either mix with a spoon or pulse until the mixture just begins to hold together in clumps. If the mixture is too dry to hold together in clumps, add the additional water until it does. Place the mixture into a 2-gallon zipped plastic bag. Pressing very lightly through the plastic, quickly gather the mixture into a rough circle in the center of the bag. Refrigerate the bag of dough until it is thoroughly chilled.When you are ready to make the pie, preheat the oven to 400°F. Have a rimmed cookie sheet ready to place underneath the pie.Remove the bag of dough from the refrigerator. Unzip the bag, then quickly roll out the dough (still inside the bag) to a circle approximately 10 inches in diameter. Using scissors, cut the plastic all the way around the bag and gently lift one side of the plastic. Place the bag, dough side down, into a 9-inch deep-dish pie plate. Gently remove the remaining piece of plastic so that the dough falls into the plate. Trim and flute the edge of the crust. Gently line the crust with parchment paper and weigh down the crust with rice, beans, or pie weights.Bake for 10 minutes. Remove from the oven, take out the parchment and weights, and brush the bottom and sides of the crust with the beaten egg (you will not use all of the egg). Return the crust to the oven to bake for 10 minutes more. If the fluted edge begins to brown too quickly, it can be covered with pieces of foil until the crust is baked. Remove the crust from the oven and allow it to cool slightly while you prepare the filling and topping.

FILLING:

1¼ teaspoons cinnamon¾ cup sugar8 cups peeled, cored, and sliced Granny Smith apples

In a small bowl, combine the cinnamon and sugar. Place the apple slices in a large bowl. Sprinkle the apples with the cinnamon-sugar mixture and set aside while you prepare the topping.

TOPPING:

1¼ cups all-purpose flour½ cup sugar9 tablespoons chilled unsalted butter, cut into 1-tablespoon pieces

In a large bowl (or in the bowl of a food processor fitted with the metal blade), whisk together the flour and sugar for 10 seconds. Drop the pieces of butter on top of the flour mixture and cut in with two sharp knives (or pulse in the food processor) just until the mixture resembles large crumbs. Do not overblend.Place the apple mixture in the cooked crust. Evenly spread the topping over the apples, and be sure to put the pie onto the rimmed cookie sheet before it bakes.Bake for 40 to 45 minutes, or until the topping is browned and the apples are cooked. Place the pie on a cooling rack for at least 2 hours so the pie can “set up.” Serve with best-quality vanilla or cinnamon ice cream.

MAKES 8 LARGE SERVINGS

Strong-Arm Cookies

12 tablespoons (1½ sticks) unsalted butter at room temperature¼ cup solid vegetable shortening2 cups dark brown sugar, firmly packed2 large eggs½ cup buttermilk3¼ cups all-purpose flour1 teaspoon baking soda1 teaspoon salt2 cups pecan halves, toasted and cooled2 cups dried cherries2 cups extra-large chocolate chips (“chocolate chunks”)

In the large bowl of an electric mixer, beat the butter and shortening on medium speed until well blended, about 2 minutes. Add the sugar and beat until the sugar is thoroughly creamed into the butter mixture, about 5 minutes. Thoroughly beat in the eggs, then stir in the buttermilk. Set aside.Sift together the flour, baking soda, and salt. Gently stir into the butter mixture until you can see no more flour. Stir in the nuts, cherries, and chips. Chill the batter, tightly covered with plastic wrap, for at least an hour and up to overnight.Preheat the oven to 375°F. Line a cookie sheet with a silicone nonstick sheet (Silpat).Using a ½-tablespoon scoop, measure out a dozen evenly spaced cookies. Using the heel of your hand, gently push on each cookie to flatten slightly. Bake for 8 to 11 minutes, or until you can touch them lightly and leave almost no imprint.Allow the cookies to cool one minute on the cookie sheets before using a metal spatula to remove them to racks to cool completely.Store the cookies at room temperature in an airtight container.

MAKES 8 DOZEN COOKIES

Chocolate Lovers’ Dipped Fruits

8 ounces chopped best-quality bittersweet chocolate (not unsweetened; recommended brand: Godiva Dark)1 tablespoon unsalted butter11–12 ounces of dried fruit (apricots, peaches, pears, etc.)

In the top of a double boiler, melt the chocolate and butter, stirring frequently. Line a cookie sheet with waxed paper. When the chocolate and butter are thoroughly melted and blended, turn down the heat under the double boiler. Holding a piece of fruit between your thumb and forefinger, gently dip one end into the hot chocolate. Immediately raise the fruit, shake it gently to loosen any stray drops, then place it on the waxed paper to cool completely. Repeat with the rest of the fruit.

Note: In summer, dip large, long-stemmed fresh strawberries. At holiday time, dip glacé apricots for a very special gift.

Blue Cheesecake

1 tablespoon unsalted butter1 shallot, finely chopped (about ¼ cup)24 ounces cream cheese, at room temperature6 large eggs, at room temperature6 ounces blue cheese (preferably Danish), crumbled and chopped¾ cup whipping cream1 small scallion, finely chopped (about 1½ tablespoons)

Preheat the oven to 325°F. Butter a 10-inch springform pan. Place an 11-by 16-inch disposable aluminum roasting pan onto a rimmed cookie sheet.Melt the butter over low heat and cook the shallot, stirring occasionally, until it is limp, about 5 to 7 minutes. Set aside to cool.In the large bowl of an electric mixer, beat the cream cheese on medium speed until it is very smooth. Add the eggs and beat until they are well blended into the cream cheese, about 3 to 5 minutes. Add the blue cheese and cream, and beat over low speed until the mixture is well blended (it will be lumpy).Using a large wooden spoon, force the mixture through a wire strainer to remove the lumps. (This takes a strong arm and some time, usually about 7 to 10 minutes.) Blend the shallot and scallion into the smooth mixture.Pour the mixture into the prepared springform pan. Place the springform pan inside the roasting pan, and carefully fill the roasting pan with very hot water until the water comes halfway up the outside of the springform pan. Gripping the sides of the cookie sheet, carefully place the roasting pan with the springform pan inside it into the oven. Immediately close the oven door.Bake for about 45 minutes, or until the cheesecake has puffed, the top is golden brown, and the center is set. Remove from the oven and set the springform pan on a cooling rack. Run a knife around the inside rim of the springform pan’s collar to loosen any of the cheesecake that may have stuck. Carefully remove the collar.Cool for about 10 minutes, if you are serving the cheesecake hot. (It will sink slightly as it cools.) The cheesecake may also be served at room temperature or chilled. Cover and refrigerate any leftovers.

MAKES 8 LARGE SERVINGS

Note: This is a savory dish appropriate for brunch or lunch. It is wonderful served with a tossed salad of either greens or fruit, along with French bread. Also, in case children protest about the idea of a “blue cheesecake,” you can assure them that the finished cake is not even remotely blue in color.

Journey Cake

with Hard Sauce

12 tablespoons (1½ sticks) unsalted butter at room temperature1½ cups sugar4 cups all-purpose flour (high altitude: add ¼ cup flour)1 teaspoon baking soda1 teaspoon cinnamon1 teaspoon cloves1¾ cups apple cider

Preheat the oven to 350°F. Butter a 9-by 13-inch pan.In the large bowl of an electric mixer, beat the butter on medium speed until fluffy, about 3 to 5 minutes. Gradually add sugar, beating until well combined. Set aside.Sift together the flour, soda, and spices. Using a large wooden spoon, add the dry ingredients alternately with the cider, stirring well after each addition, and beginning and ending with dry ingredients.Pour the batter into the prepared pan. Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.Serve with Hard Sauce (recipe follows).

MAKES 12 SERVINGS

Hard Sauce

1 cup (2 sticks) unsalted butter1 pound sifted confectioners’ sugar1 to 2 tablespoons rum

In the large bowl of an electric mixer, beat the butter on medium speed until it is very fluffy, at least 7 minutes. Gradually add half the confectioners’ sugar, beating well after each addition. Beat in the rum, then beat in the rest of the confectioners’ sugar.Refrigerate any unused sauce.

Acknowledgments

The author would like to acknowledge the help of the following people: Jim Davidson; Jeff, Rosa, Ryan, and Nicholas Davidson; J.Z. Davidson; Joey Davidson; Sandra Dijkstra, my phenomenal agent; Carolyn Marino, my brilliant editor; Jennifer Civiletto and the entire stupendous team at Morrow/HarperCollins; Kathy Saideman, for her insightful reading of the manuscript; Susan Stewart, fine artist, Littleton, Colorado; Ann Bunn, collage artist, Evergreen, Colorado; Dee Minault, partner, Cumberland Art Conservation, Nashville, Tennessee; Lisa Shannon Davidson, paralegal, Chicago; Roz Lynn Dorf, freelance paralegal, Boulder; the following helpful folks from Holme, Roberts & Owen in Denver: Wendy Tellier Casaday, paralegal, Frank Erisman, Esquire, and Judson Detrick, Esquire; Stephanie Kane, Esquire, Denver; Brian Streelman, Esquire, Golden, Colorado; Diane Barrett, Esquire, chancellor of the Episcopal Diocese of Colorado; Ken Iwamasa, M.A., associate professor of art, University of Colorado; Shirley Carnahan, Ph.D., senior instructor in the humanities, University of Colorado; Patrick N. Allitt, Ph.D., professor of history, Emory University; the following writer friends, who supplied ongoing support: Jasmine Cresswell, Julie Kaewert, and Leslie O’Kane; the Reverend Jean Treece; John William Schenk and Kirsten Schenk, caterers extraordinaire; and as always, my unparalleled source on police procedure, Sergeant Richard Millsapps, Jefferson County Sheriff’s Department, Golden, Colorado.

About the Author

Diane Mott Davidson is the author of twelve bestselling novels. she lives in Colorado with her family.

www.dianemottdavidson.com

Visit www.authortracker.com for exclusive information on Diane Mott Davidson.

Available from HarperAudio and HarperLargePrint

OTHER BOOKS BY DIANE MOTT DAVIDSON

Catering to Nobody

Dying for Chocolate

The Cereal Murders

The Last Suppers

Killer Pancake

The Main Corpse

The Grilling Season

Prime Cut

Tough Cookie

Sticks & Scones

Chopping Spree

Double Shot

Credits

Jacket design by Amy King

Jacket photograph by Douglas Whyte

Copyright

This book is a work of fiction. The characters, incidents, and dialogue are drawn from the author’s imagination and are not to be construed as real. Any resemblance to actual events or persons, living or dead, is entirely coincidental.

DARK TORT. Copyright © 2006 by Diane Mott Davidson. All rights reserved.