Chocolate Conundrum, page 16
Dottie and Sarah fell silent and I walked to the kitchen where I rolled out pastry dough to start making a pie.
Baking was therapeutic and although everything had been put away and we would only start on the fresh pastries for the day tomorrow morning, I had to get some of my tense energy out, now.
The door jingled and it could have been Dottie or Sarah going home.
“Francis,” a voice said at the kitchen door, and it was Isaac.
I stilled, my hands still curled around the pastry.
“Isaac.”
“Can I talk to you?” he asked.
I nodded and he stepped closer to the steel table in the center where I was working. He held out a single red rose.
“I brought you this.”
I stared at the rose, hesitating before I took it.
“And I also brought you an apology.”
I didn’t know what to say, but he didn’t need me to fill the silence. He did that all by himself.
“Everything that happened since Evelyn arrived was wrong. Her being back in town brought back so much of the past, I felt like I was reliving everything that happened when I lost Isabelle. It felt like it had all happened yesterday.” He looked emotional, but he kept going. “She wormed her way into my life, getting closer and closer, leaning on the memories we shared as a way to do it and I was too distracted, too struck by grief, to realize what she was doing. I should have known better, and told her off right from the start.”
“I’m sorry you went through such a hard time,” I said. “I didn’t know.”
“Because I didn’t tell you,” Isaac said.
I nodded.
Isaac pulled a stool closer and sat down. He pinched the bridge of his nose between his thumb and forefinger.
“I don’t usually talk about my past with you because it’s strange to talk about Isabelle, a woman I loved so much, with the woman I’m in love with, now.”
“You don’t have to—”
“I want to,” he said. “You should know. You see, when I met Isabelle, it was love at first sight. I got so close to her so quickly and we were inseparable. She and Evelyn were best friends, and the three of us were together all the time. Her parents were alright with us spending time together because they knew we had a chaperone. Evelyn wouldn’t ever leave us alone… I didn’t know this at the time, but Isabelle’s parents had other ideas about her future and a suitor lined up, ready to sweep her off her feet and marry her.”
I thought about what Martha had said. It’s never good when there are three people in love. Not Evelyn and Isabelle in a love triangle with Isaac, but Isaac and another suitor vying for Isabelle’s hand.
“Oh,” I said and pressed my fingers to my lips, my pie pastry forgotten.
“I wasn’t good enough for her. I wasn’t rich enough, my aspirations weren’t high enough… I’d always wanted to become a school teacher. This had always been the dream and I actually like what I do. But they didn’t think their daughter should settle.”
“What happened?”
“They told her they would disown her. I didn’t know about any of this. When I asked her to marry me, she accepted, and her family cut her off completely. I thought she’d cut them off. I’d thought it was her choice.”
Isaac shook his head and I tried to process the story.
“That was what Evelyn had come to tell me—that Isabelle had sacrificed everything for me. She’d said that Isabelle has asked her to never tell me, but she’d wanted me to know how much I was loved and that her guilt had weighed on her for so long… I realized now that it had just been a move to get closer to me again, to try to worm her way into my life.”
“I’m so sorry,” I said softly. I didn’t know what else to say.
“It was hard to hear that Isabelle had lost so much because of me. I felt terrible about it. I didn’t know why Evelyn wanted to tell me that. I’d have lived a happy life thinking she’d stood up to her parents.”
“But she had,” I said.
Isaac nodded. “I realize that, now. Anyway, the thing with Evelyn… it’s over. I mean, there was never a thing. But she’s gone, out of my life and out of town, for good. I should never have let her creep back in. I was just so overwhelmed, so stuck in the past that I failed to see what I have now.”
He walked around the table and took me in his arms, and I let him.
“I’m sorry,” Isaac said. “About everything. I love you and I want to be with you. I don’t want the past, I’ve already lived that life. And I don’t want Evelyn, I never did. That night you walked in on us talking… it was the worst time. It was just after she’d told me about Isabelle and I… I’m sorry.”
I shook my head. I finally understood.
“I love you too,” I said and pressed my lips against him.
He held me tighter and we were wrapped together like that for a while.
When he finally broke the kiss, I sighed. He didn’t let go of me.
“I’m sorry, too. I should have been more open with you. I should have—”
“We should have done a lot of things differently,” he said. “But we’re through this storm, and we’re stronger for it.”
“We are,” I said and I could finally breathe again.
“I have one thing to ask you,” Isaac said.
“What?”
“Will you be my Valentine?”
I laughed. “Of course, my darling. Of course.”
Chapter 30
When winter passed, green grass started to push through the snow and the sun came out again. The town, once dreary and glum came to life and the world held its breath in anticipation of spring.
It was like that in the aftermath of a tragedy, too. The world had been a dark, somber place when we hadn’t known what had happened to Nora, and there would always be a hole where her beautiful soul had been.
But the town healed, the people who’d been most affected would eventually find their peace and move forward, and the sun would shine for them again.
I stood in my kitchen and put the last of the desserts in the oven.
Isaac came into the kitchen and wrapped his arms around my waist.
“It smells incredible in here,” he said.
“We’re going to have a feast,” I said.
I’d made all of my favorite things, from clam chowder with salted pork to beef wellington and beans, to apple pie.
Isaac helped me take the dishes of the food to the old dining room table I never used. The places had been set and the guests were in the living room, talking and laughing. The radio blared in the background, with Elvis singing passionately about a county jail.
“Oh, this song is wild,” I said and shook my head. “Maybe not quite right for the setting.”
“I love Elvis,” Isaac said with a laugh. “He tells it as it is.”
I shook my head, but I laughed and called the guests to the table.
Audrey and Martha sat down and Audrey rubbed her hands together.
“A meal fit for a king,” she said.
Tom and his new fiancée Carolyn joined us.
I’d invited them when I’d heard they’d decided to make Harmony Bay their home, after all. It was important to have friends in this town. The more the merrier.
The two of them looked so in love.
We sat down, and passed dishes around as we dug into the food.
Mittens sat on my bed, making eye-contact from all the way in my bedroom. I would give her something to enjoy a little later. I’d made her a piece of her favorite fish.
Isaac stood and cleared his throat. He held up his wine glass.
“Thank you all for being here today,” he said. “It’s an honor to have such a wonderful meal with such amazing friends. We’ve had a difficult couple of weeks, but the worst will always pass, and the sun will shine again.”
“Hear, hear,” Audrey said.
Isaac looked at me and held out his hand.
“My sweetheart, this feast looks incredible. I know you’ve outdone yourself again. You are the sweetest soul, the kindest friend, and the most determined sleuth this town has ever known.”
The others laughed and I blushed.
“I don’t know what I’d do without you.” He lifted his glass. “To Francis, and to friendship.”
“To Francis, and friendship,” everyone said in unison and we drank our wine together.
I glanced around my group of friends. It was a small circle, but in this town, there was always a smiling face, and a helping hand when someone was in need. The town was riddled with gossip and rumors, but I’d come to love this place and I couldn’t imagine being happier anywhere else.
Isaac squeezed my hand when he sat down.
He was a wonderful man and as we learned and grew together, our love only deepened.
These people around the table were my family, and Harmony Bay was my home. And yes, sometimes bad things happened, but after there was always a rainbow after the rain.
Recipes
Chocolate Fondue:
Ingredients:
• 8 ounces of high-quality chocolate (dark, milk, or a combination, depending on your preference)
• 2/3 cup of heavy cream
• 1 teaspoon of vanilla extract
• A pinch of salt
• For dipping: Assorted fruits like strawberries, banana slices, apple chunks, and marshmallows, along with pieces of cake or brownies.
Instructions:
Prepare the Dipping Ingredients: Wash and cut your fruits into bite-sized pieces. Arrange the fruits, marshmallows, and cake pieces on a platter or in separate bowls.
Chop the Chocolate: Use a sharp knife to chop the chocolate into small, even pieces. This helps it melt evenly.
Heat the Cream: In a saucepan, heat the heavy cream over medium heat until it begins to gently simmer. Do not let it boil.
Melt the Chocolate: Add the chopped chocolate to the saucepan with the hot cream. Reduce the heat to low. Stir constantly until the chocolate is completely melted and the mixture is smooth.
Add Flavorings: Stir in the vanilla extract and a pinch of salt.
Transfer to a Fondue Pot: If you have a fondue pot, transfer the chocolate mixture to the pot and keep it over a low flame to stay warm. If you don’t have a fondue pot, you can simply serve the fondue in the saucepan or transfer it to a heat-proof bowl; just be aware that it will gradually cool and thicken.
Enjoy: Use fondue forks or skewers to dip the fruits, marshmallows, and cake pieces into the chocolate. Twirl each piece in the chocolate to coat it, then enjoy!
Tips:
• Chocolate Choice: The better the quality of the chocolate, the better the taste of your fondue. You can experiment with different types of chocolate to find your favorite combination.
• Consistency Adjustments: If the fondue is too thick, you can thin it with a bit more cream. If it’s too thin, add more melted chocolate.
Keep it Warm: To keep the fondue smooth and in a liquid state, it’s best to keep it over a low heat source.
Pound Cake
Ingredients:
• 1 cup (2 sticks or 226 grams) unsalted butter, softened
• 1 cup (200 grams) granulated sugar
• 4 large eggs
• 2 cups (240 grams) all-purpose flour
• 1 teaspoon vanilla extract (optional)
• 1/2 teaspoon salt (optional)
• Powdered sugar for dusting (optional)
Instructions:
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
Add Eggs: Add the eggs one at a time, beating well after each addition. If you're using vanilla extract, add it in with the eggs.
Add Flour and Salt: Gradually mix in the flour and salt until just combined. Be careful not to overmix, as this can make the cake tough.
Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake: Bake in the preheated oven for about 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Let the cake cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Serve: Once cooled, you can dust the cake with powdered sugar if desired. Slice and serve.
Tips:
• Room Temperature Ingredients: For the best texture, make sure your butter and eggs are at room temperature before you start.
• Flavor Variations: While vanilla is a common addition, you can also try almond extract, lemon zest, or orange zest for different flavors.
Checking for Doneness: Since ovens can vary, start checking for doneness around the 50-minute mark. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Sponge Cake
Ingredients:
• 4 large eggs, at room temperature
• 1 cup (200 grams) granulated sugar
• 1 cup (120 grams) all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• Zest of 1 lemon or orange (optional, for flavor)
• Powdered sugar for dusting (optional)
Instructions:
Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer. Continue beating for about 7-10 minutes, or until the mixture is pale, thick, and has tripled in volume. If using, add the vanilla extract and citrus zest during the last minute of beating.
Sift and Fold in Flour: Sift the flour and salt together over the egg mixture. Gently fold it in using a spatula or a whisk. Be careful not to deflate the mixture. This step is crucial for keeping the sponge light and airy.
Pour Batter into Pan: Gently pour the batter into the prepared pan. Smooth the top with a spatula, but handle it as little as possible to avoid deflating the batter.
Bake: Bake in the preheated oven for 20-25 minutes, or until the cake is golden brown and springs back when lightly pressed.
Cool: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
Serve: Dust with powdered sugar before serving, if desired. Sponge cake is delightful on its own or can be served with whipped cream, fresh fruit, or a light glaze.
Tips:
• Room Temperature Ingredients: Ensure your eggs are at room temperature to achieve maximum volume when beating.
• Gentle Folding: When incorporating flour, be gentle and use a folding motion to keep as much air in the batter as possible.
Do Not Open the Oven Door: Avoid opening the oven door while the cake is baking as the rush of cold air can cause it to collapse.
Angel Food Cake
Basic Angel Food Cake Recipe
Ingredients:
• 1 cup cake flour
• 1 1/2 cups granulated sugar
• 12 large egg whites, at room temperature
• 1 1/2 teaspoons cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
Instructions:
Preheat Oven: Preheat your oven to 325°F (163°C) and have an ungreased tube pan ready (don’t use a non-stick pan).
Sift Flour and Sugar: Sift together the cake flour and 3/4 cup of the sugar. Set aside.
Beat Egg Whites: In a large bowl, beat the egg whites until foamy. Add the cream of tartar and salt, and continue beating. Gradually add the remaining 3/4 cup sugar while continuing to beat until the whites form stiff peaks.
Add Vanilla: Gently fold in the vanilla extract.
Fold in Flour Mixture: Carefully fold in the sifted flour-sugar mixture in small increments. Be gentle to avoid deflating the egg whites.
Bake: Pour the batter into the ungreased tube pan. Bake for about 40-45 minutes, or until the top springs back when lightly touched.
Cool: Invert the pan on its legs or over a bottle and let cool completely. This helps preserve the cake's volume.
Remove from Pan: Once cool, run a knife around the edges and invert onto a serving plate.
Variation with Fruit Puree
To add an interesting twist to your angel food cake, you can incorporate fruit puree. A popular choice is strawberry puree for its flavor and color, but you can use other fruits like raspberry or mango. Here’s how to include it:
Additional Ingredient:
• 1/2 cup fruit puree (strawberry, raspberry, mango, etc.)
Adjusted Instructions:
Follow the basic recipe to make the batter.
Before adding the flour mixture, gently fold the fruit puree into the beaten egg whites.
After folding in the fruit puree, continue with folding in the flour mixture as per the original recipe.
Bake as per the original instructions.
Tips:
• Puree Consistency: Make sure your fruit puree is smooth and not too watery. If it’s too thick, you can strain it.
• Color and Flavor: The fruit puree will give a slight tint and flavor to the cake. For a stronger color or flavor, you can add a bit of fruit extract or natural food coloring.
Serving: This cake is delicious on its own, but you can also serve it with whipped cream and fresh fruit.
For your fondue
Instead of baking in a cake tin, bake in sheets instead. Cut the cake into cubes, or use a cutter to make hearts or other shapes to dip into your fondue.
What’s Next
As the shamrocks bloom and the aroma of soda bread fills the air, Harmony Bay is decked out in green for its annual St. Patrick’s Day celebration. Francis Desmarais, the town's cherished baker and accidental detective, is whisking up a storm of traditional Irish treats, her kitchen a whirl of festive flavors. But the luck of the Irish seems to have run out when a visiting historian, delving into the town's Celtic roots, is found dead under mysterious circumstances.
