Strawberry Tartlets and a Dead Starlet (22 page)
Read Strawberry Tartlets and a Dead Starlet Online
Authors: A. Gardner
"He's not doing it for himself." I watch him walk awkwardly through the hall, looking for a familiar face. "He's doing it for Lacy." I wave at him, and he looks relieved to see me.
"Raymond, I never thought I'd be seeing you again," I say.
"I thought it was about time," he responds. "I've been readin' this book, you see. It says closure is the first step of lettin' go. I have a lot of lettin' go to do."
"I'm proud of you." I pat him on the back. "Lacy Leigh would be proud too."
"Oh, I uh…" He hands me the bouquet of flowers, but I refuse to accept them.
"Hang onto those," I explain. "I think we're just about ready to move outside."
Raymond stays by my side for a few minutes until Hattie Mae asks everyone to retreat to the beach. The sun is setting, and the sky is rose and orange. Next to the back porch is a separate, wooden overlook. It sits beside the inn, and a boardwalk provides a path from the parking lot to one of the best seaside views in the city. A plaque is bolted onto the railing.
In memoriam of Lacy Leigh Nichols. May you forever dance with waves and sing with the dolphins.
A group crowds around the overlook, which Hattie Mae has sealed off with a ribbon. She wearily grasps a small pair of scissors and cuts it. She takes a deep breath and glances at the ocean. The crowd begins clapping, and I nudge Raymond forward. He walks cautiously to the end of the boardwalk—the second person to set foot on Lacy's overlook.
Raymond lays down his bouquet of flowers. A tear rolls down his cheek, but he quickly wipes it away. It's a sight that silences the entire crowd. I doubt many of them have even seen Raymond all these years. Gracie steps forward wearing a flowy beach dress and flip-flops. She places an arm around her brother and takes a good look at the view.
The only gathering similar to this one that I've been to was after the funeral of an old relative who I don't even remember the name of. The mood was much different. Everyone wore black, kept their voices down, and offered their condolences every five minutes. Some people ate, and some people couldn't stomach any food. It was an experience that remains very vague in my mind. Mostly because the feeling in the room was overall depressing.
Magnolia Harbor feels the opposite.
No one is wearing black, and every Gator Bay resident who walks through the lobby is bearing some sort of gift. Gracie is the first person to dive into my key lime cheesecake, claiming that the creaminess and hint of tang tastes just like her mother used to make it. Hattie Mae keeps a smile on her face as Gracie has already forgiven her publicly for what Cherie did.
It's the exact sort of thing I'll miss about the South.
Southern hospitality.
And not the kind that comes with a fake smile and a plethora of "friendly" house rules. I'm talking about the real deal like the way Hattie Mae welcomed us to Gator Bay, the way Gracie invited us in for refreshments, and the way Raymond led us back home when we were lost.
It's all genuine.
Maybe I won't leave the South just yet after all.
* * *
"Why don't you come to Connecticut?" Bree says, inviting me to stay with her. "We can hang out while you look for a job."
"Thanks, but I've already promised Mark that I'd visit him in Boston for a few days," I reply. My brother and I weren't always on good speaking terms, but ever since he came to my graduation last year, the two of us have gotten closer. It almost feels like we're kids again.
"Well, I can't tear you away from that offer." Bree shrugs. She continues packing her things. Every item in her luggage is organized by section, zipper, or pocket. My bags are already packed, and that's because I shoved most of my clothes in my suitcase and hoped it would close.
"I want daily updates from you," I reply.
"Of course. Who else will I tell all my problems too?" Bree looks at me as if that's a given. "And you're always welcome to come and visit. Boston isn't that far away from me."
"I will if you end up opening your own shop," I tease. "You'll need a taste tester."
"If I do that you're going to help me," she answers. "I'll need more than just a taste tester."
After a light knock on the door, Frankie enters the room. She hands me an envelope and eyes Bree's suitcase.
"So you two are really leaving," Frankie says. "I guess this is good-bye then."
"What are you going to do?" I ask. Frankie shrugs.
"Now that no one is trying to kill me, I guess I'll get back to doing what I do best."
"Which is?" Bree wrinkles her nose.
"
Housekeeping
," Frankie informs her.
"Oh, right," Bree adds. But housekeeping doesn't really seem like Frankie's strong suit.
"Yeah, I know." Frankie chuckles to herself. "I'm terrible at that too. Unlike Lacy Leigh, I never really found anything I was good at in school."
"You're good at not getting killed," I remind her.
"That's true." Frankie takes a deep breath and leans in for a hug. "Thank you for everything."
Bree and I hug her back—something I never thought I'd do on day one when Frankie started calling me
Peppy
. It's funny how things can change so quickly. First the inn is the busiest hotel in Gator Bay, and now it's closed until further notice.
"It was nothing," I lie. "I'm sure you would've done the same for us."
Frankie nods as she leaves Bree's bedroom.
"Poor girl," Bree comments. "Were we ever lost and confused like that?"
"Maybe our first semester?" I respond. "I can't tell you how many times I questioned myself just for driving all the way to Georgia to pursue something my mom told me was one big mistake."
"Are you still glad you did it?" Bree asks.
"Yes." And it's the truth.
I study the letter in my hand, twirling it round and round. It looks like it's from Calle Pastry Academy, but when I open the first envelope I find another letter. I glance at the second envelope. It's also addressed to me, and the return address is Parisian. The letter must have been sent to the academy, and the academy forwarded it to me.
My eyes go wide as I tear it open and see a shiny card staring back at me.
"What is it?" Bree asks, glancing over my shoulder.
"It's a wedding invitation," I respond. "From Paris."
Time for a new adventure.
STRAWBERRY TARTLETS
Crust:
2 cups flour
½ cup unsalted butter (1 stick)
¼ cup sugar
1 egg
Pastry Cream:
3–4 egg yolks
½ cup sugar
¼ cup cornstarch
Pinch of salt
1½ cup milk
1 teaspoon vanilla extract
4 tablespoons butter
Glazed Strawberries:
16 ounces fresh strawberries, sliced, plus whole strawberries to decorate the top of each tartlet
¼ cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
For the crust, cream together the butter and sugar. Add the egg, and mix well. Add the flour, and knead dough into a ball. Flatten the dough into a thick disc, cover with plastic wrap, and place it in the fridge for 30 minutes. Once the dough has stiffened, roll on a floured surface to about ⅛–¼ inch thick and cut into twelve rounds. Press each piece into mini tart molds (or you can use a cupcake pan) so that the dough covers all edges. Stab the bottom and sides of the dough with a fork to prevent the dough from getting too puffy. Bake at 375 degrees Fahrenheit for 10–12 minutes. Let the tartlets cool before removing them from molds.
For the pastry cream, whisk together the egg yolks, sugar, cornstarch, and salt in a saucepan. Add the milk, and heat the mixture on medium-high heat, whisking constantly until the mixture thickens. Be careful not to overheat the mixture. Remove from heat, and whisk in the butter and vanilla extract. Pour into a shallow baking dish, and cover with plastic wrap so that the plastic wrap is touching the surface of the cream. This will prevent a film from forming on the surface. Refrigerate for at least 2 hours. For best results, refrigerate overnight.
For the glazed strawberries, make a strawberry glaze by adding the sliced strawberries, sugar, and lemon juice to a saucepan. Heat the glaze on medium heat until it thickens. Dissolve the cornstarch in 2 teaspoons of water, and add to the saucepan. Remove from heat, and pour mixture through a strainer. Arrange whole strawberries on parchment paper with the pointed tops facing up. Brush each whole strawberry in the glaze, and let it cool.
Pipe the pastry cream into the tartlet crusts, and arrange the glazed strawberries as desired. Be sure to keep any leftovers refrigerated.
BANANA PUDDIN' CUPCAKES
Cupcake:
¾ cup unsalted butter
3 eggs
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1½ cups sugar
1 teaspoon vanilla extract
1 cup milk
Filling:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
¾ cup milk
1 teaspoon vanilla extract
1 small box instant banana pudding mix
Frosting:
Whipped topping
Vanilla wafers
For the cupcakes, cream together the butter and sugar. Add in the eggs, milk, and vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture, and combine to form a batter. Fill two cupcake pans with paper liners, and scoop in batter. Bake the cupcakes at 350 degrees Fahrenheit for 15–20 minutes, or until a toothpick comes out clean. Let them cool completely before adding the filling.
For the filling, beat together the softened cream cheese, sweetened condensed milk, and vanilla extract. Stir in the milk, and then slowly add the instant pudding. Mix until the filling thickens.
Once the cupcakes have cooled, use a knife or spoon to remove the center of each cupcake while keeping the bottom intact. Add the filling so that a layer of filling rests on top of the cupcake. Cover the top with a swirl of whipped cream and crushed vanilla wafers.
BREE'S CUPCAKE MILKSHAKE
1 cupcake (any flavor)
1 cup vanilla ice cream
½ cup milk
Add all ingredients to a blender, and combine until smooth. Serve with whipped cream and sprinkles if desired.
ROLL TIDE RED VELVET BARS
Bars:
3 cups all-purpose flour
⅓ cup cocoa powder, unsweetened
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter, softened
1½ cups sugar
2 eggs
2 teaspoons vanilla
1 ounce bottle liquid red food coloring
Frosting:
2 (8-ounce) packages cream cheese, softened
2 cups confectioner's sugar
1 teaspoon vanilla extract
For the bars, cream together the butter and sugar. Add the eggs and vanilla extract. In a separate bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda. Slowly add the dry ingredients to the wet mixture. Combine to form a batter. Add in the desired amount of red food coloring. Pour the batter in a greased 9x13 casserole dish, and bake at 350 degrees Fahrenheit for 20–25 minutes or until a toothpick comes out clean. Let the bars cool completely before icing.
For the frosting, beat together the softened cream cheese, confectioner's sugar, and vanilla extract until smooth. Smooth the frosting on top of the finished bars, and cut into squares to serve.
GRACIE'S SOUTHERN BREEZE
2 cups lemonade
1 (64-ounce) bottle pineapple juice
½ (2-liter) bottle ginger ale
Combine all ingredients in a large punch bowl, and serve.
HATTIE MAE'S SOUTHERN CREAMS
1 cup shortening
1 cup granulated sugar
3 eggs
1 teaspoon salt
½ teaspoon baking soda
3 teaspoons baking powder
1 teaspoon vanilla extract
1 cup sour cream
5 cups all-purpose flour
1 cup walnuts, chopped
Topping:
3 tablespoons sugar
Cream together the shortening and sugar. Add the eggs, salt, baking soda, baking powder, and vanilla extract. Combine mixture, and then add the sour cream. Mix in the flour one cup at a time, and add the chopped walnuts. Use a tablespoon to form balls of dough. Roll each ball in sugar, and place it on a greased cookie sheet. Flatten each cookie slightly with the palm of your hand. This recipe makes about 5 dozen.
Bake at 350 degrees Fahrenheit for 10–15 minutes.
KEY LIME CHEESECAKE
Crust:
1½ cups graham cracker crumbs
1 tablespoon sugar
6 tablespoons butter, melted
Cheesecake:
5 (8-ounce) packages cream cheese, softened
1½ cups sugar
4 eggs
3 egg yolks
¼ cup sour cream
zest of one lime
1 cup key lime juice
NOTE: Be sure to place a pan underneath the springform pan when baking in order to catch any leaks.
For the crust, combine the graham cracker crumbs, sugar, and melted butter. With wet hands, push the mixture into the bottom of a 9-inch springform pan. Bake at 350 degrees Fahrenheit for about 8 minutes. Remove from the oven and let cool.