A Vintage Murder (30 page)

“Ah, but for men, isn’t it all about the actions? As a woman, I would have to say that if your actions speak as loud as my words, then you’re forgiven.”

He clinked his glass to hers. “Mmm. Dom Perignon.”

“Only the best.”

Soon, the car stopped. They were at the airport and before long they were on the Malveaux jet. “I sent the boys back on Virgin Atlantic, but I did let them go first-class.”

“You went and found Marco?”

“I figured it was the only way I was ever going to get you alone.”

She laughed. Soon the jet screamed down the runway and they were quickly airborne. “You know, I don’t think I’m ready to go home yet.”

“Who said anything about home?”

After about an hour of more champagne and kisses, which left her tingly all over, the plane landed. A short drive out to a marina, they stepped onto a speedboat that took them out about thirty minutes to a luxurious yacht. “Oh my,” she said.

He led her up some steps. There was a table set for two, crew members were dressed in tuxes, and the sun was beginning to set.

“Welcome to the coral reef.”

“It’s amazing. I don’t know what to say, Derek. This is . . . Wow.”

“I’m glad you think so.” He kissed her. “This is only the beginning. Wait until you see what else I have in store for you.”

She took his hand and stood up.

“What are you doing?” he asked.

“I’m done waiting.”

“Okay, then.” He got up from his chair, and led her to the master stateroom.

Finally Nikki and Derek get it all figured out. With Simon and Marco back together, these two can have that alone time they’ve been wanting. Their romantic dinner likely grew cold. It’s doubtful it mattered to them. Not many of us get the chance to have dinner for two on a luxury yacht, but turn off the lights; if you have an aquarium, turn those lights on; get some ocean-scented candles and play some ocean waves off a CD; and create a little romance of your own.

For the perfect romantic dinner, here is what Nikki and Derek had (reheated, of course):

The 2006 Pewsey Vale Riesling Eden Valley South Australia is a medium-bodied wine combining citric fruit flavors of lime, lemon, and tangerine. It has a midpalate richness leading to a long finish. This is a wine to savor.

In a sauté pan, heat a little oil over medium-high heat and sauté shallots, onions, and garlic for one minute. Deglaze the pan with the white wine. Add the Worcestershire, Tabasco, and thyme and sauté for another minute. Deglaze the pan with the sherry. Add the paprika, hot water, and lobster base and combine well. Stir in tomato paste and add the bay leaves. Simmer for 10 minutes. Whisk in heavy cream and the butter and bring to a boil. Add the lobster and simmer until cooked through.

Serve with crusty garlic bread.

Serves 2-4.

The De Bortoli Pinot boasts light strawberry and raspberry flavors on the nose, along with a tad of fennel. It’s a delicious, fresh, crisp wine with a focus on red berry fruit. It’s a great value.

Remove and discard giblets from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, place 1 lemon piece in cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray.

Toss potato with oil; sprinkle with ¼ tsp salt and ⅛ tsp pepper. Arrange potato around hens.

Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Remove twine from legs. Bake at 375° for 1 hour or until thermometer registers 180°.

Serves 2.

The 2004 Zinfandel Chookshed is a juicy, succulent Zinfandel. With aromas of spring flowers, blueberry liqueur, pepper, and spice. It’s expensive but worth the money.

1 10-inch piecrust

Prepare and bake piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.

To prepare filling, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt in a medium saucepan; stir with a whisk. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook 2 minutes or until thick and bubbly, stirring constantly.

Remove from heat; add chopped chocolate, stirring until chocolate melts. Spoon chocolate mixture into a bowl; place bowl in a larger ice-filled bowl for 10 minutes or until chocolate mixture comes to room temperature, stirring occasionally. Remove bowl from ice.

To prepare meringue, place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Fold 2 cups of the meringue into chocolate mixture.

Spread chocolate mixture into prepared crust. Spread remaining meringue over chocolate mixture. Chill 8 hours; garnish with grated chocolate, if desired.

Serves 10.