Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

The evening passed in a whirlwind of activity. The guests came in waves, filling tables, then lingering as others arrived. It was like regular dinner service on steroids. The kitchen was controlled insanity, with everyone working together to keep food moving.

Somewhere around ten, Linda came and got Ana Raquel and Greg. They walked out into the front of the restaurant only to find nearly everyone they knew in town crowding into the room. Ana Raquel’s sisters were there, as were Greg’s extended family. The mayor, of course, the city council, other small business owners and friends. Lots and lots of friends.

She and Greg were given a standing ovation. People called out, “Wonderful meal” and “Come cook at my house!” She laughed even as she felt tears burning in her eyes.

Greg led her over to the table with the books and they sat down next to each other to begin signing.

Ana Raquel signed until her fingers cramped, then kept on going. Sometime after midnight, the last of their guests left. The kitchen staff had already cleaned up, leaving the counters gleaming and bare and a couple of small pots simmering on the stove. As she inhaled the scent of their dinner, her stomach growled.

Greg flashed her a grin. “Me, too. Starving. I’m not sure I’ve eaten since breakfast.”

“I know I haven’t.”

She went to get the plates. When she returned to the stove, he was still there, but now he held a bottle of champagne.

“I thought we deserved a toast for all we’ve been through.”

“I agree.”

He opened the bottle and poured them each a glass. They raised their glasses to each other.

“To the Fool’s Gold Cookbook,” he said.

“The cookbook.”

They touched glasses, then sipped. The liquid was sweet and bubbly, tickling her nose and making her laugh. She carried the bottle to the small table in the back of the kitchen while Greg served their meals.

She was tired, she thought, but happy. She was still confused about her feelings for Greg and not sure what to do about his job offer. While she liked working with him, she wasn’t sure she could separate her personal feelings from her professional duties. She didn’t want to be one of those women mooning over her business partner. That was just plain sad and kind of embarrassing. She wanted better for herself.

Of course, a case could be made that thinking she might want more and not asking for it was stupid. Maybe he felt the same way. Maybe he’d secretly been in love with her for years.

That last thought made her chuckle. How preposterous, she thought.

He walked to the table, a plate in each hand. “What’s so funny?”

“Nothing. I’m so tired, I’m getting punchy. I’m only having one glass of champagne so I don’t fall asleep in my soup.”

He set down the food. She waited for him to take a seat, but instead he moved closer and cupped her face in his hands.

“Ana Raquel,” he murmured, right before he kissed her.

Move Directly to Chapter 12

winter

Holidays

Bacon-Roasted Brussels Sprouts

Chicken Teriyaki Skewers

Retro Stuffed Mushrooms

Parmesan-Dusted Kale Chips

Sweet Potato Biscuits

Garlic Green Beans with Toasted Hazelnuts

Roasted Beet and Baby Arugula Salad with Champagne Vinaigrette

Lemon and Herb Roasted Turkey

Sour Cream Mashed Potatoes

Southwestern Cornbread Sausage Dressing

Honey-Mustard Holiday Ham

Raspberry Linzer Sandwich Cookies

Coconut Vanilla Snowball Cupcakes

Chocolate Caramel Pecan Tart

Classic Guinness Gingerbread

Minty Brownie Bombs

Triple-Chocolate Caramel Party Cake

Christmas Morning Chocolate Swirl Buns

Layered Pear Cranberry Crumb Pie

WINTER

Bacon-Roasted Brussels Sprouts

Braising Brussels sprouts in the oven makes for tender, not soggy, sprouts.

Serves 6

4 strips bacon

2 tablespoons unsalted butter

2 pounds Brussels sprouts, trimmed and halved if large

1 medium shallot, chopped

1 cup reduced-sodium chicken broth

Salt and black pepper

1. Preheat oven to 400°F. Cook bacon in a large, ovenproof skillet until crisp. Transfer bacon to a paper towel–lined plate; crumble. Pour off and discard all but 2 tablespoons of the drippings from the pan. Add butter to the pan with the drippings; warm until melted, still over medium heat. Add sprouts and shallots; cook 8 minutes, until sprouts are lightly golden, stirring often.

2. Pour broth into the pan; broth should come about ⅓ of the way up the side of the sprouts. Bring to a simmer over medium-high heat. Transfer pan to the oven; cook 13 to 15 minutes, until sprouts are just tender and bright green.

3. Using a slotted spoon, transfer roasted sprouts to a large serving bowl. Toss with crumbled bacon. Season to taste with salt and pepper. Discard any broth remaining in pan.

TIP: To trim sprouts, slice off tough stems and remove any loose outer leaves. Cut any large sprouts in half.

WINTER

WINTER

Chicken Teriyaki Skewers

These savory bites make a hearty appetizer or a fun addition to a buffet table.

Serves 4–6

⅔ cup low-sodium soy sauce

¼ cup light-brown sugar

2 tablespoons fresh ginger, peeled and finely minced

2 cloves garlic, minced

2 teaspoons sesame or vegetable oil

1 teaspoon cornstarch