Double Shot

Remove the pan from the heat. Add the cognac to the butter mixture, stir it in, and heat this mixture over medium heat until it begins to boil. Boil for 4 minutes, stirring constantly.

Return the apples to the pan, place the pan over medium heat, and stir occasionally until the apples are hot. Either serve immediately or cool and briefly reheat at serving time.

4–6 SERVINGS

Strip Show Steaks

4 ½-inch-thick, 8-ounce prime-grade boneless rib steaks (available through mail order or from a good butcher)

1 teaspoon salt, divided

1 teaspoon dried thyme, divided

Place the steaks in a large glass pan. Rub ¼ teaspoon salt and ¼ teaspoon thyme into each steak.

Preheat the grill following the manufacturer’s instructions. When the grill is ready, grill for 3 minutes per side, or until done to your satisfaction. Do not overcook.

4 SERVINGS

The Whole Enchilada Pie

1 pound ground beef

1 medium-size onion, chopped

2 garlic cloves, pressed

¹/₃ cup bottled picante sauce

1 (16-ounce) can refried beans

1 (10-ounce) can enchilada sauce

1 cup sliced, pitted black California olives

1 teaspoon salt

6 cups crushed corn chips

3 cups grated cheddar cheese

Garnishes

Sour cream

Chopped fresh tomatoes

Sliced iceberg lettuce

Chopped green onions

Avocado slices

Preheat the oven to 375°. Grease a 9-by-13-inch glass pan.

In a wide frying pan set over medium heat, brown the ground beef with the onion and garlic until the beef is brown and the onion is soft.

Lower the heat and add the picante, beans, enchilada sauce, olives, and salt. Stir and cook until well combined and bubbly. Remove from the heat.

Place 1 cup of the chips in the bottom of the glass pan. Put half the beef mixture on top. Top with another cup of the chips and 1½ cups cheese (half the cheese). Put in the rest of the beef mixture, then the rest of the chips, then the rest of the cheese.

Bake the pie for 30 to 40 minutes, or until the center is hot and bubbly. (You can test the temperature by taking a small spoonful from the center.) Serve immediately with bowls filled with the garnishes.

8 SERVINGS

Got-a-Hunch Brunch Rolls

1 teaspoon sugar

¼ cup warm water

1 package active dry yeast

¼ pound (1 stick) unsalted butter, softened to room temperature

½ cup honey

1 tablespoon grated lemon zest, finely minced

1 tablespoon grated orange zest, finely minced

2 teaspoons orange extract

½ teaspoon salt

1 tablespoon lemon juice

6 large eggs (3 whole eggs and 3 eggs separated)

½ cup milk, warmed to 110°

1 tablespoon vital wheat gluten

5 to 6 cups bread flour

½ cup plus 2 tablespoons best-quality bittersweet orange marmalade

In a large bowl, stir together the sugar, water, and yeast. Allow to proof for ten minutes.

In another large bowl, beat the butter until creamy, about 5 minutes. Blend in the honey and beat until thoroughly combined. Add the zests, extract, salt, and juice. Beat until well combined. (Mixture will look curdled.)

Refrigerate the egg whites, covered, until you are ready to bake the rolls. Add the egg yolks and whole eggs one at a time to the butter mixture, and beat in thoroughly. Add the yeast mixture and the milk and beat on low speed until thoroughly combined. Set aside.

Mix the gluten into the flour. Add the flour mixture one cup at a time, beating thoroughly after each addition. Switch to a wooden spoon or dough hook when the dough becomes too stiff to beat. When the dough is pliable and only slightly sticky, turn it out onto a floured surface and knead vigorously for 10 minutes. (Alternatively, you can knead using the dough hook for 10 minutes.)

Place the dough into a large, oiled bowl, cover with a clean dish towel, and set it in a warm, draft-free place to rise until doubled in bulk, 1 to 1½ hours.

Punch the dough down, turn it out onto a board, and allow it to rest for 10 minutes. Divide it into 24 equal-size pieces. Butter two 12-cup muffin tins.

Keep the rolls you are not working with covered with a dish towel. Take each piece of dough, flatten it into a 4-inch circle, and spread with 1 teaspoon marmalade in the center, leaving ½ inch of space around the edge. Carefully roll the dough into a cylinder, pinch the ends, and pull the ends under to make a round roll. Carefully place each roll into a muffin cup. When you have filled all the rolls, cover them with a dish towel and allow them to rise until doubled, about one hour.

Preheat the oven to 350°.

Remove the egg whites from the refrigerator and whisk them until frothy. Using a pastry brush, paint the top of each roll. You will have egg white left over.

Bake a dozen at a time, until they are puffed and golden brown, and sound hollow when tapped, about 15 minutes. Cool on racks.

MAKES 2 DOZEN

Goldy’s Nuthouse Cookies

1½ cups blanched, slivered almonds, toasted and cooled

½ teaspoon baking soda

½ teaspoon salt

1¼ cups (4½ ounces) cake flour

1 cup (4½ ounces) all-purpose flour

½ pound (2 sticks) unsalted butter, softened to room temperature

2²/₃ cups (10 ounces) sifted confectioners’ sugar

1 large egg

1 teaspoon vanilla extract

Blend the almonds, baking soda, salt, and flours; set aside.

In a large mixing bowl, beat the butter until creamy, about 5 minutes. Add the sugar and beat on medium low until very creamy, about 5 minutes. Reduce the beater speed to low and add the egg and vanilla; continue to beat until well blended. Stir in the flour mixture just until well combined; do not overbeat.

Divide the batter into 3 equal pieces and equally distribute them in the bottom of zipped plastic freezer bags. Roll each section of the dough into logs. Zip the bags closed and place them in the freezer overnight.

Preheat the oven to 350°.

Remove one log at a time from the freezer. While each log is still frozen, place it on a cutting board. Use a large, sharp knife to divide each log into 24 equal pieces. Place 12 of the cookies on an un-greased Silpat sheet on top of a cookie sheet. Flatten each cold cookie slightly with the palm of your hand. When the first two dozen cookies are baked and cooling, you may remove another roll from the freezer and start on it. (The cookies hold together better, cook more evenly, and develop a better texture if they are placed in the oven while they are still frozen.)

Bake one sheet at a time for about 10 minutes, or until the cookies have turned golden brown at the edges. Rotate the cookie sheets from front to back after 5 minutes. Cool completely on racks.

MAKES 6 DOZEN

Handcuff Croissants

4 croissants, split lengthwise

1 cup mayonnaise

1½-ounce jar marinated artichoke hearts, drained and chopped

1 cup crabmeat, flaked

¹/₃ cup Parmesan cheese, shredded

¹/₃ cup Gruyère cheese, shredded

4 green onions, chopped

Crumb crust

2 tablespoons unsalted butter, melted

1 garlic clove, crushed

1 cup soft bread crumbs

2 tablespoons finely chopped parsley

¼ teaspoon dried rosemary, crushed

¼ teaspoon dried thyme

¼ teaspoon dried oregano

¼ teaspoon dried marjoram

Preheat the oven to 350°.

Place the croissant halves on a Silpat sheet on a large rimmed cookie sheet. Mix the next six ingredients in a bowl, and spread this mixture on top of the croissant halves.

Melt the butter in a small frying pan and cook the garlic in it over low heat until translucent. Mix the rest of the ingredients for the crumb crust, then mix in the garlic and melted butter. Top each croissant with the crumb mixture.

Bake the croissants for 15 to 20 minutes, or until heated through.

8 SERVINGS

Trudy’s Mediterranean Chicken

Sauce

½ cup olive oil, divided

3 medium-size onions, thinly sliced

6 garlic cloves, pressed

2 cups tomato juice

½ cup sherry

1 teaspoon salt, divided

¾ teaspoon paprika, divided

4 boneless, skinless chicken breasts

½ cup all-purpose flour

Make the sauce first. In a large frying pan, heat ¼ cup olive oil over medium heat until it shimmers. Add the onions and immediately turn the heat to low. Stir and cook the onions for 1 minute, then add the garlic. Stir and cook over low heat until the onions are soft and translucent. Add the juice, sherry, ½ teaspoon salt, and ½ teaspoon paprika. Stir and cook until the mixture bubbles. Cover and keep over low heat while you prepare the chicken breasts.

Rinse the chicken breasts and dry them thoroughly with paper towels. Spread out a sheet of plastic wrap approximately 2 feet long and place the chicken breasts on it. Spread another sheet of plastic wrap over the chicken breasts. Using the flat side of a mallet, pound the chicken breasts between the plastic to an even ½-inch thickness. Remove the plastic wrap.

Whisk the flour and the remaining salt and paprika together on a large plate. Dip the chicken breasts one at a time into the mixture, until they are completely dusted.

Preheat the oven to 350°. Grease a 9-by-13-inch glass pan.

In another large frying pan, heat the remaining ¼ cup olive oil over medium heat, just until it shimmers. Place the chicken in the pan and cook until seared on each side, approximately 3 minutes per side. Place the chicken in the glass pan. Pour the hot sauce over it. Place in the oven and cook just until the chicken is done, approximately 20 minutes. Serve immediately.

4 SERVINGS

Double-Shot Chocolate Cake

10 ounces unsalted butter

10 ounces bittersweet chocolate, broken into small pieces (recommended brand: Godiva dark)

¾ cup plus 3 tablespoons extra-fine granulated sugar

2 tablespoons Dutch-style cocoa (recommended brand: Hershey’s Premium European-Style)

8 large eggs

1 teaspoon vanilla extract

Confectioners’ sugar

Sweetened whipped cream or best-quality vanilla ice cream

Preheat the oven to 350°.

Butter a 10-by-1½-inch heavy-duty round cake pan. Line the bottom with parchment cut to fit. Butter the parchment. Set aside.

Fill a 16-by-11-inch roasting pan with 1 inch of hot water, place the roasting pan on a baking sheet, and put it into the oven.

In the top of a double boiler, melt the butter with the chocolate. When the ingredients are melted, remove the pan from the heat to cool slightly. Sift the sugar with the cocoa twice, then whisk it into the melted chocolate mixture.

In a large mixing bowl, beat the eggs until they are foamy. Add the vanilla and the chocolate mixture. Blend with a spatula until very well mixed.

Carefully pour the batter into the prepared cake pan. Gently place the cake pan in the water-filled roasting pan.

Bake about 40 to 50 minutes, or until the cake begins to shrink slightly from the sides and a toothpick inserted in the center comes out clean. Place on a rack to cool for 15 minutes, then invert carefully and peel off the paper. Allow to cool completely.

Just before serving time, carefully place a 9- or 10-inch cake stencil on top of the cake. Sift confectioners’ sugar over the stencil, then remove the stencil.

Serve with sweetened whipped cream or best-quality vanilla ice cream.

16 SERVINGS

Brownie Points

12 tablespoons (1½ sticks) unsalted butter

6 ounces unsweetened chocolate, broken into small pieces

1 tablespoon unsweetened alkalinized cocoa (recommended brand: Hershey’s Premium European-Style)

1¼ cups cake flour (high altitude: add 2 tablespoons)

¾ teaspoon baking powder

¼ teaspoon salt

4 large eggs

2¼ cups sugar (high altitude: subtract 2 tablespoons)

2 teaspoons vanilla extract

1½ cups chopped pecans, lightly toasted and cooled

Preheat the oven to 325°. Butter a 9-by-13-inch metal (not glass) baking pan.

Melt the butter with the chocolate in the top of a double boiler (over boiling water), stirring frequently. When the chocolate has melted, set the mixture aside to cool.

Sift together the cocoa, flour, baking powder and salt. Sift again and set aside.

Beat the eggs until they are well combined, then gradually add the sugar, beating constantly. Add the vanilla and the cooled chocolate mixture, stirring until well combined. Sift the dry mixture over the egg mixture, and stir this mixture only until it is completely combined. Spread the batter in the prepared pan, and sprinkle the nuts on top.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with only a crumb or two adhering to it. Remove to a rack and cool completely.

MAKES 16 LARGE OR 32 SMALL BROWNIES

Acknowledgments

The author wishes to acknowledge the assistance of the following people: Jim, Jeff, J.Z., and Joey Davidson; Carolyn Marino and her brilliant team at HarperCollins; Sandra Dijkstra and her fabulous team; Carole Kornreich, M.D.; Kathy Saideman; Dan Pruett, coroner investigator, and Triena Harper, chief deputy coroner, Jefferson County, Colorado; Lowell Fortune, Esq.; John Schenk, JKS Catering; Steve Langer, Panache Catering; Regina Carlyon; Meg Kendal, Denver-Evergreen ob-gyn; Julie Kaewert, Jasmine Cresswell, Lee Karr, Francine Mathews, and Shirley Carnahan, for friendship and enlightenment; Craig Aiken, R.N.; Johanna Gallers, Ph.D.; the Reverend Christopher Platt; and as ever, the most excellent Sergeant Richard Millsapps of the Jefferson County Sheriff’s Department.

About the Author

DIANE MOTT DAVIDSON is the author of eleven bestselling mysteries. She lives with her family in Colorado.

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Also 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

Credits

Jacket design by Amy King

Jacket photograph by Douglas Whyte

Copyright

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

DOUBLE SHOT. Copyright © 2004 by Diane Mott Davidson.