Con Amore

By Janice Therese Mancuso

Janine Fiori has many passions, and an invitation to an ocean-front resort on the East End of Long Island to attend a weeklong seminar about the history of Italian food combines three of them – food, Italian culture, and sexy Italian men. Janine’s adventure begins as soon as she receives the invitation, as she anticipates what she’ll learn at the lectures and fantasizes about the handsome Italian chefs who may be there.

At the opening reception, though, any thoughts of finding a new love are thwarted by the appearance of an old love. Someone Janine has not been able to get completely out of her mind ... or her heart.

During the week, lectures about the history of Italy and its food combined with cooking team workshops form the background for personalities that blend and clash, and relationships that develop and dissolve in the spectacular oceanfront kitchen and its East End surroundings.

This modern day romance combines a bit of suspense, interwoven with the history of Italy, the foods of each region, maps of Italy, and 37 recipes, most developed especially for the book. A bibliography is included.

• Language: English
• Publisher: Janice Therese Mancuso
• Release date: Sep 14, 2011
• ISBN: 9781465795878

Janice Therese Mancuso

Janice Therese Mancuso is the owner of Splendid Provisions Specialty Foods. She is an avid cook and experienced caterer as well, and displays her talents in her creative wine cookery book, Herbed-Wine Cuisine. She lives in North Carolina.

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Some Comments About

Con Amore

When the characters emerge from behind the stoves, the novel becomes filled with romance, intrigue, suspense, and even a bit of mystery. … Unlike most novels, this one comes replete with souvenirs – recipes, lots and lots of recipes.

~ Francesca Di Meglio, Italiansrus.com

Not your average romance novel, ‘Con Amore’ can serve as a reference guide to the indigenous foods of Italy’s many regions as well as a cookbook of savory Italian recipes.

~ Nicole Giannettino, Sunday Sauce

What could be better than good food and adventurous and mysterious romance all mixed into one book. Yummy!

~ Daniela Gioseffi, Editor, ItalianAmericanWriters.com

Very interesting. It is a perfect way to promote our country.

~ Antonio Mascello, Lapam Federimpresa, Modena, Italy

Con Amore

Janice Therese Mancuso

Copyright 2006, 2011 by Janice Therese Mancuso

Cover Photograph and Design 2006, 2011 by Janice Therese Mancuso

Photographs Copyright 2006, 2011 by Janice Therese Mancuso

Smashwords Edition 2011

All rights reserved. No part of this ebook shall be reproduced or transmitted in any form or by any means, electronic or mechanical (including photocopying, recording, or by any information retrieval system), except by a reviewer who may quote brief passages, without prior written permission of the author. With the exception of historical facts (names, dates, and places), geographic locations, regional events, and food, all names, characters, events, and businesses have been created solely for fictional purposes. Readers are responsible for proper food preparation and should consult with their medical professionals before making dietary changes.

Smashwords Edition, License Notes

This ebook is licensed for your personal enjoyment only, and may not be re-sold or given away to other people. If you would like to share this ebook with another person, please purchase an additional copy for each recipient. If you’re reading this ebook and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the author’s work.

Con Amore is available in print.

http://www.jtmancuso.com

Table of Contents (with Chapter Recipes)

Chapter One: An Invitation

Apricot, Cranberry, and Pecan Bread Pudding

Sweet Cranberry Wine Syrup

Chapter Two: Nick

Potato Slices with Pesto and Goat Cheese

Vegetable and Rice Frittata

Chicken with Roasted Red Pepper and Olive Pesto

Chapter Three: The Wedding Cake

Chocolate Covered Cranberries and Pecan Loaf

Baked Custard Crepe Cups

Chapter Four: The Limousine Ride

Roasted Red Peppers

Crushed Olives

Chapter Five: Montauk

Hot Pepper Vegetable Stromboli

Chapter Six: The Chefs

Chapter Seven: Let’s Talk

Chapter Eight: Remember

Chapter Nine: An Explanation

Chapter Ten: The Garden

Chapter Eleven: The Kitchen

Chapter Twelve: Regions of Northern Italy

Chapter Thirteen: Regions of Central and Southern Italy

Chapter Fourteen: Early History of Italy

Chapter Fifteen: A Disagreement

Cremini Stuffed with Seasoned Fava Beans

Bean Balls

Chapter Sixteen: Presentation is Important

Roasted Cauliflower and Ricotta Cream Soup

Asiago Pastry Puffs with Caponata

Chapter Seventeen: Dinner with Marco

Brussels Sprouts with Prosciutto, Garlic, and Walnuts

Chapter Eighteen: The Roman Empire

Chapter Nineteen: Pasta in Italy

Chapter Twenty: An Unsettling Disturbance

Manicotti Torta

Chocolate Pasta Cake

Rice and Spinach Patties with Pancetta

Rice and Roasted Vegetable Timballo

Chapter Twenty-One: Stoney Creek Vineyard

Chapter Twenty-Two: Too Many Questions

Chapter Twenty-Three: Medieval Italy

Chapter Twenty-Four: Surrounded by Rainbows

Eggplant Crostini

Eggplant Francese

Chapter Twenty-Five: Puglia Olive Oil DOP

Pasta with Pumpkin and Spinach Custard

Baked Zucchini Slices with Roasted Tomatoes

Chapter Twenty-Six: The Renaissance

Chapter Twenty-Seven: Talent

Polenta Torta with Prosciutto, Spinach, Red Peppers, and Taleggio

Corn, Leek, and Sun-Dried Tomato Frittata

Chapter Twenty-Eight: A Secret Revealed

Stuffed Roasted Pepper Spirals

Steak Stuffed with Roasted Red Peppers, Spinach, and Fontina

Chapter Twenty-Nine: Disappointment

Chapter Thirty: Italy Under Foreign Rule

Chapter Thirty-One: Anticipation

Tomato Croquettes Stuffed with Sausage

Shrimp and Roasted Tomato Tart

Chapter Thirty-Two: The Sea

Pork Chops with Gorgonzola Mashed Potatoes

Potato and Roasted Vegetable Pie

Chapter Thirty-Three: Chocolate and Coffee

Chocolate and Almond Stuffed Pears

Chocolate Crespelle with Sweetened Mascarpone and Figs

Beef Rolls with Coffee Ragù

Chocolate Buns filled with Cappuccino Custard

Chapter Thirty-Four: The Confession

Chapter Thirty-Five: Italian Food in America

Chapter Thirty-Six: A Minute More

About the Book

About the Author

Acknowledgements

Image Index

Recipe Index

Bibliography

Chapter One: An Invitation

Developing recipes came naturally to Janine Fiori. Tasting, teaching, and sharing the recipes; and researching and writing about food were some of her greatest pleasures. Janine loved her work, and she was thankful to have her hand in so many aspects of cooking.

She took a bite into a slice of golden yellow bread, savoring the flavors. I can taste egg … butter … sugar and yeast. There she went again, analyzing everything she tasted. The firm round loaf with the soft crust was labeled Pane Dolce – Sweet Bread. How could she use this in a recipe? How could she make it taste even better?

Mmmm. I’ll cut it into thick slices, stuff the slices with apricot preserves and pecans, soak them in a vanilla-egg-yogurt mixture flavored with orange liqueur, then bake until puffed and golden brown. Maybe I’ll add cranberries to the preserves. That was it – another new recipe.

Apricot, Cranberry, and Pecan Bread Pudding

1 loaf sweet bread, cut into 6 to 8 1½-inch thick slices

1 cup apricot preserves

1 cup whole berry cranberry sauce

½ cup chopped pecans

1 teaspoon and 1 tablespoon orange liqueur

1 tablespoon butter

6 eggs, lightly beaten

1 cup fat-free plain yogurt

1 cup water

2 teaspoons vanilla

confectioners’ sugar (optional)

Cut bread slices to fit snug in a deep casserole dish. Remove bread from dish, and cut a pocket in each slice of bread. Set aside. In a small bowl, mix apricot preserves, cranberry sauce, pecans, and 1 teaspoon orange liqueur. Spoon into bread pockets and set filled bread slices aside. Butter casserole dish.

In a large bowl, stir eggs, yogurt, water, vanilla, and 1 tablespoon orange liqueur until well blended. Pour ¼ of mixture into casserole dish to coat bottom. Place filled bread slices in casserole dish and pour remaining egg mixture evenly over top. Let sit for 10 minutes. Heat oven to 350F. Bake for 30 minutes or until golden brown and puffed. Separate bread slices; transfer to serving plates. Sprinkle with confectioners’ sugar, if desired. Serves 4 to 6.

As Janine mixed the apricot preserves, cranberries, and pecans for the filling, she thought about the invitation she had just received.

The Italian American Food Council has selected you to join a group of Italian Food Professionals for an all-expense paid seven-day conference on ‘The History of Italian Food and Its Influence on American Culture’ at The Inn at Montauk, New York. Il Cuoco Grande (The Great Chef) Pasquale Buonappi, founder of IAFC and owner of the magnificent Cibo Buono Ristorante Italiano in Naples, Italy, will provide recipes based upon the lectures of Italian food historian Donatella la Storia.

With bruschetta, panini, cappuccino, and gelato being served everywhere, Janine was delighted that she would be getting first-hand knowledge about the history of Italian food. She marveled how pizza had become America’s comfort food. Italian authorities were astonished, too; and its Americanization compelled them to reclaim pizza as a food of Italy. In 1984, Associazione Verace Pizza Napoletana was established to identify the essential ingredients, preparation, and cooking methods of authentic classic Neapolitan pizza.

As much as Italians take great pride in authentic Italian pizza, though, they also understand the importance of modern conveniences. Janine recalled a clever invention – specially prepared dough shaped into a cone and filled with various pizza ingredients.

Janine placed the bread pudding in the oven. The next time I make this, I think I’ll make a sweet cranberry wine syrup to serve with it.

Sweet Cranberry Wine Syrup

1 cup Cranberry Wine (recipe below), strained

6 tablespoons sugar

Blend wine and sugar in a small saucepan over medium heat. Bring to a boil and cook, stirring constantly, for 5 minutes. Cool, then transfer to a small glass bottle with a twist cap and refrigerate.

Cranberry Wine

1 (17-ounce) can whole berry cranberry sauce

½ cup packed brown sugar

1½ cups Merlot

Place cranberries and sugar in a 1-quart canning jar; stir well. Pour wine over, cover, and let sit in refrigerator for at least 1 week. Strain before using.

Janine pondered why the IAFC chose her. Was it the constant praise she had received for the food served at her highly acclaimed café, Con Amore? Was it because her food articles appeared in so many culinary publications? Could it be because her protégé, Suna Maria, had become an award-winning pastry chef? Or was it because for the past year Janine had been developing recipes for a prestigious Italian food producer from the Itria Valley in Puglia? She had even appeared in some print advertisements for the company.

She also wondered why she received such late notice. The conference is only two weeks from now. Had the invitation been inadvertently delayed? Is it too late to respond? Will I still be able to attend? Janine would have to call the IAFC to find out, but she would have to wait until Monday.

Why do we always get act-on-it-right-now mail when we can’t act on it right now? Well, there’s no point in even thinking about it until Monday. Janine learned, long ago, to put aside unresolved issues and not let them stand in the way of what she had to do. She thought back to a cold night three years ago and the turning point in her relationship with James. She was working toward her graduate degree and had an important test that evening; but for most of the day, their bickering had interrupted her studies.

She met James two years after her divorce from Nick, midway through earning her MBA, and shortly before opening Con Amore. Tall, blonde, with blue eyes and chiseled features, Janine was immediately attracted to him. She had noticed him at Penn Station, and they boarded the same train heading out of the city toward Long Island. He left the train before her, but not before she struck up a conversation with him and telephone numbers were exchanged. Several days later he called, and they were amazed to learn how much they had in common. James was part owner and manager of a very successful restaurant, and as the relationship progressed, they began to make plans for Con Amore to become an investment in their future together. At first, James was very supportive, but as the café became busy and required more of Janine’s attention, his support turned to criticism and he offered her excuses instead of assistance. Then he told her he wanted to start a family. It seemed he was doing all he could to thwart the café’s success.

Janine was crushed; she visualized their future and thought he had the same dream. So, instead of adding his name as part owner, she changed direction, immersing herself in the café and in her classes. She worked days at Con Amore and went to the University in the evenings. James worked nights; and most times, when she wasn’t in class, she worked nights, too.

For almost a year before they split up, Janine had been telling James that she wasn’t happy and they needed to talk; but he always brushed it aside. Some days were better than others and because she loved James so much, she hoped that it would get better; but when his mother became ill and died, he became sullen and remorseful. Added to his increasingly critical nature and condescending attitude, he had become impossible to live with. She wanted their relationship to work, but she knew it wasn’t going to last much longer.

After hours of sporadic arguing, her disappointment and his discontentment collided, creating an ominous haze that hung over both of them. It wasn’t long before verbal barbs began to fly, slashing the haze and opening deeper wounds. Janine tried to concentrate on her studies and to avoid further confrontations, but he had destroyed her dream. To escape the reality of their broken relationship, she grabbed her textbooks and rushed out the door, tossing back decisive damage with her words, We’re through. Find someone else to sleep with.

Driving to the University, she thought about the day’s events and kept repeating, I’m not going to let this get to me. Sitting at her desk next to the window (she always sat next to a window), she looked up at the cold night’s clear sky. She saw the stars shining brightly and knew she would pass the test, and even though she still loved James, she knew she made the right decision.

*~*~*~*

This was too good to be true! On Monday, Janine learned she had been selected, along with six other Italian aspiring food professionals, by a process in which nominees were evaluated on their performance, skills, and dedication. Several Italian food manufacturers, including the one she was developing recipes for, Il Poma Agricola di Puglia, were sponsoring the seminar. Door-to-door transportation had been arranged through a limousine service. Although no reason was given, it was acknowledged that her invitation had been delayed; and she was surprised to hear that her room was already reserved – a one-bedroom suite with an ocean view. I guess they knew I would be there. Fortunately, several of her projects were near completion, and in two weeks – in mid-October – she would spend a week in Montauk.

Janine loved autumn in New York. The crisp air and brilliant blue sky were invigorating. The puffy white clouds – forming shapes that triggered her imagination – brought back memories of when she was a teenager, lying on the grass in the backyard and looking up at the sky. She would pull a piece of grass out of the ground and strip off its outer layer, revealing a pale green stalk that was crunchy and sweet, tasting just like the smell of a fresh-mown lawn. She’d chew on the tender stalk and gazing above, watch a show of clouds transforming themselves into various shapes as they drifted across the sky.

Occasionally a jet would appear, and the afternoon sun would reflect off the body of the jet, creating a fleeting gleam of bright light weaving its way through the clouds. Surely, the passengers were going to an exotic place, a far-off destination providing them with exciting experiences and wonderful memories. As Janine lay on the grass observing the sky show, it never occurred to her that many of the passengers were just going home.

Chapter Two: Nick

Several of Janine’s projects were finished – her Web site had been updated, the online columns emailed, and she had finally signed the contract for a new cookbook.

Today she was developing three recipes for Il Poma’s roasted red pepper and olive pesto – seasoned with oregano, basil, garlic, and walnuts. Janine opened the jar and tasted the pesto. Mmmm. This would be good with … potatoes … rice and eggs … and chicken. She began working on the recipes.

Potato Slices with Pesto and Goat Cheese

Fette di Patate con Pesto e Formaggio di Capra

6 cloves garlic, peeled and sliced

2 to 4 tablespoons olive oil

4 potatoes, cooked firm and sliced thin

2 to 4 tablespoons roasted red pepper and olive pesto

4 ounces goat cheese, crumbled or cubed

In a large skillet over medium heat, sauté garlic slices in olive oil until lightly browned. Add potatoes, turning to coat both sides with oil. Increase heat to medium-high and cook, stirring often, until potatoes start to brown. Reduce heat to low and add pesto, stirring to coat potatoes. Remove from heat. Add goat cheese, stir and serve. Serves 4.

While Janine prepared the potatoes, she thought about the last time she stayed in Montauk in October – 15 years ago on her honeymoon with Nick. They had rented an ocean-side cottage with a small kitchen, a slightly larger bedroom, and an enormous fieldstone fireplace. In the fall, Montauk was romantic and relaxing, secluded and stimulating.

Janine remembered how she and Nick walked along the beach, hands clasped, both bundled in cable-knit sweaters, their faces taking on a rosy glow from the cool air, sea spray, and their love for each other. Later, in the warmth of the fire’s flickering flames, they snacked on pumpernickel bread and blue cheese, and drank red wine as they talked about their day exploring the coast. They had come upon a concrete army bunker, built during World War II, and they encountered a four-foot-long sea turtle shell and wondered what had happened to the body.

Nothing could compare, though, to the magnificent Victorian house built on a rock jetty. As they approached the house from the east, the sun was setting, and the red-orange globe silhouetted the house and peeked with full intensity through the windows in the turret. Janine looked for movement. Did somebody still live there? It reminded her of a verse from Edgar Allen Poe’s The Haunted Palace, And travellers now, within that valley, through the red-litten windows see vast forms, that move fantastically to a discordant melody …

Vegetable and Rice Frittata

Frittata di Verdure e Riso

2 to 3 cups sautéed or raw vegetables

2 to 3 tablespoons roasted red pepper and olive pesto

6 to 8 eggs, lightly beaten

1 cup cooked brown rice

1 tablespoon butter

2 to 3 tablespoons olive oil

3 to 4 ounces grated fontina, Asiago, or provolone

In a large bowl, mix vegetables with pesto. Add eggs and rice, blending well. In a large skillet over medium heat, melt butter and add enough olive oil to evenly coat bottom of skillet. Pour in egg mixture. Cook 8 to 10 minutes or until set. Sprinkle cheese over top. Cover, reduce heat to medium-low, and cook 5 minutes or until cheese has melted.

Turn off heat and let frittata sit, covered, for a few minutes. Slide dull knife around edge of frittata to loosen from skillet. Pour a thin stream of olive oil around the entire outside edge of the frittata. Loosen with offset spatula and let sit a few minutes before removing from pan to cut into wedges. Serves 4.

The vegetables for the frittata were almost ready. Janine used tomato, zucchini, onion, red bell pepper, and mushrooms. Although the frittata tasted good when the vegetables were raw, she preferred the smoother texture and milder flavor of sautéed vegetables. Cooking was therapeutic, and as Janine assembled the frittata, her mind wandered to the night she met Nick.

She was with her friends, Andrea and George, having dinner at her favorite Italian restaurant; and had ordered her usual – baked clams, manicotti, and garlic bread. Half of the meal was going to be her lunch the next day. As they were leaving, Nick, George’s friend, walked in. He had been testing a new design for a carburetor in his car, and the engine quit just down the road. He saw George’s car in the parking lot, and came in asking for a ride home. George told Nick he would have to drive Janine home first. Nick, at six-feet two-inches tall, couldn’t fit in the back of the Camaro, so he rode in front. Janine placed her leftover food on the dashboard and sat in the back with Andrea.

The ride to Janine’s house was short, and everyone was quiet. When George pulled into the driveway, Nick opened the door and stepped out of the car, pushing the seat forward for Janine. She said her goodnights and thanked George for the ride home. She turned around to leave, walked a few steps, and then realized that she didn’t have her package of food. She quickly turned around to see Nick settling back into the front seat and getting ready to close the door. Calling out, Wait … my food, she walked back toward the car.

Nick grabbed the package from the dashboard and turned to hand it to her. They looked at each other and their eyes locked.

She whispered, Thank you.

He softly replied, You’re welcome.

Two days later, he called to ask her out.

Chicken with Roasted Red Pepper and Olive Pesto

Pollo con Arrosto Pepe Rosso e Olive Pesto

1 pound chicken breasts

4 to 6 tablespoons roasted red pepper and olive pesto

4 slices Taleggio

2 tablespoons olive oil

½ cup Italian bread crumbs

Pound chicken breast thin. Spread with pesto. Top with Taleggio. Roll. Place in an oiled casserole dish. Brush with remaining olive oil and sprinkle with bread crumbs. Cover tightly with foil and bake at 375F for 25 minutes. Remove foil and bake an additional 10 to 15 minutes, or until browned. Serves 4.

As the chicken baked, Janine thought about her first date with Nick. Just out of high school and still new to dating, she was very nervous. Her parents had always kept a close eye on her. They believed her attractive looks, trusting personality, and impulsive nature were a sure sign of trouble; but they encountered their own troubles, and their impending divorce gave Janine what she had been yearning for – her freedom.

Nick was several years older, a civil engineering student, and enjoyed racing cars and motorcycles as a hobby. He had made plans to attend a party as a designated driver and asked Janine if she would like to go with him. Everyone was meeting at the park, then heading to the party.

Already late, Janine pulled into the parking lot, searching for Nick’s car. Several cars were in a group, and he honked and waved his hand out the window. She pulled up next to him, the driver’s side of her car adjacent to the driver’s side of his car. Once again, face to face.

Hi. She couldn’t think of anything else to say.

He smiled. I wasn’t sure if you were going to make it. We’ve been waiting for you.

I’m sorry. I was running late. She had taken too long getting ready, changing her outfit three times.

With the car window rolled down, he crossed his arms on top of the door. He rested his chin on top of his arms and stared at Janine. He was so good looking. His straight dark blond hair fell a little past his chin. His deep-set sky blue eyes were accented with thick eyebrows and long eyelashes. He had a straight, classic nose and his lips were full and broad. His trimmed bead and mustache made him look very sexy. She looked at him and smiled, not knowing what else to say or do.

Someone called out from the back seat of his car, All right, love birds, let’s get this show on the road. Both Nick and Janine turned red.

Just follow me, he said. He pulled up to the exit and waited as several cars drove past. Janine was watching the cars and as soon as she saw an opening, stepped on the gas, thinking that Nick was ready to go. Only his car didn’t move. Her car hit his, and everyone turned to look. She was mortified!

Nick and Janine got out of their cars to inspect the damage.

This is so embarrassing. I’m so sorry. I … I thought you were going.

Well, I was about to. He looked at her with a smile in his eyes. You know, you’re supposed to wait until the car in front of you moves forward before your car moves forward.

I know. I’m so sorry and … so embarrassed.

Don’t worry. It’s only a scuff mark. You can help me buff it out.

The sound of the oven timer brought Janine back to the present. She took the chicken out of the oven, removed the foil, and inhaled its fragrant aroma of herbs and garlic. Mmmm. It smells so good. I’m sure they’ll love the recipe. She placed the chicken back into the oven to brown, her thoughts turning again to the conference. Maybe I’ll finally meet the owner of Il Poma and we’ll get a chance to talk about some of my new promotional ideas.

Janine wondered who else might be there. I bet Alicia Midori was invited. She’s done so much with her Italian vegetarian and vegan recipes, and she’s introducing that new organic frozen line. … Maybe that guy who owns the six Italian restaurants. What’s his name? … Batare? Batara? Bataro. That’s it. Stefano Bataro. He’s really good looking. This could be fun. … Oh, I wonder if Marco Travola will be there. She had seen Marco a few times on television and they had crossed paths at several celebrity chef events. He’s soooo sexy, and he has that popular television show … and he just won that award for Most Influential Italian Chef. I wouldn’t mind cooking with him in the kitchen … or anywhere else for that matter. She smiled at the thought.

Chapter Three: The Wedding Cake

Janine watched Suna decorate the heart-shaped wedding cake. The moist, dense, vanilla cake – studded with chocolate-covered cranberries and toasted pecans – was layered with chocolate ganache. Janine adapted the recipe from her Chocolate Covered Cranberries and Pecan Loaf.

Chocolate Covered Cranberries and Pecan Loaf

½ cup chocolate covered cranberries, chopped

½ cup plus 1 tablespoon chopped toasted pecans

1 teaspoon plus 1½ cups unbleached flour

½ cup butter

¾ cup sugar

2 eggs

2 teaspoons vanilla

1 cup fat-free plain yogurt

2 teaspoons baking powder

In a small bowl, toss cranberries and ½ cup pecans with 1 teaspoon flour until pieces are well coated. Set aside. Butter a loaf pan and heat oven to 350F. In a large mixing bowl, cream butter and sugar. Add eggs and vanilla, mixing well. Stir in yogurt. In a small bowl, blend flour and baking powder. Add to creamed mixture, stirring until thoroughly blended. Stir in cranberry/pecan mixture.

Pour batter into prepared pan. Sprinkle remaining chopped pecans evenly over top, and lightly pat pieces into top of batter. Bake 1 hour, or until a cake tester inserted in center comes out clean. Let cool in pan for 10 minutes. Loosen edges with spatula; invert onto wire rack. Turn face up and cool completely before slicing. Serves 10.

She baked ten cakes, then cut and pieced them together to form a heart almost two feet across and six inches high. The entire cake would serve one hundred people, with some leftover for the groom’s mother, a very good client. Earlier, she had coated the cake with a white chocolate glaze. Now it was ready for Suna’s magic.

Janine marveled at Suna’s talent. Her hands were so steady, and she had such patience! Janine worked fast. She was always thinking about the next job or project, and she usually had three or four in the works. She was thorough, well organized, and had an eye for perfection, but she couldn’t draw a straight line. She watched with amazement as Suna piped a delicate filigree design of pink chocolate around the sides of the cake, and recalled when she first met Suna.

Con Amore had become a huge success sooner than Janine had anticipated. One of Janine’s closest friends, Ginn, worked with her, but as diligent as they both were in making the café their first priority, they couldn’t keep up with the demand. Within the first year of opening, the pastries and some entrées were selling out by late-morning. When Suna applied for the job as assistant, all three immediately hit it off. Janine saw some of herself in Suna. She liked her ideas and the careful way she worked. With Ginn and Suna, Janine was able to provide enough food through the lunch hour.

Janine became hungry just thinking about the menu. Roasted Red Pepper Corn Muffins; Tomato Onion Tart; Stromboli filled with roasted tomatoes, onions, zucchini, and Groviera, the Italian version of Gruyère cheese, and – one of the café’s most popular items – Baked Custard Crepe Cups. Delicate crepes tucked into muffin tins, filled with assorted flavors of egg custard, and baked. Her favorite was the shrimp and roasted red pepper; but the spinach, mushroom, and ham was the most requested.

Baked Custard Crepe Cups

Crepes

6 eggs

1 cup plus 5 tablespoons unbleached flour

1 cup milk

1 cup white wine

Custard

8 ounces cremini mushrooms, sliced

½ cup white wine

8 ounces ham, diced

2 (10-ounce) packages frozen chopped spinach, defrosted and drained

6 eggs

1 cup fat-free plain yogurt

1 cup light mayonnaise

8 ounces cheddar or Monterey Jack, shredded

For crepes: Beat eggs slightly in a mixing bowl with a spout. Whisk in flour, milk, and wine. Pour ¼ cup batter into a hot, buttered 8-inch skillet, tilting skillet to completely cover bottom with batter. Cook over low heat until top of crepe is dry. Use a fork to loosen edges and turn crepe onto plate. Repeat with remaining batter, stacking cooled crepes between layers of wax paper. Set aside.

For custard: In a large skillet over medium heat, sauté mushrooms in ¼ cup wine for 10 minutes. Reduce heat to low, add ham and spinach. Cook, stirring occasionally, until liquid has evaporated and mixture is heated through. Remove from heat; cool slightly. In a medium bowl, beat eggs and remaining ¼ cup wine. Stir in yogurt and mayonnaise, beating until smooth. Add spinach mixture and cheese, blending well.

To assemble: Place each crepe in a lightly buttered muffin tin, gently shaping to fit. Fill ¾ full with custard. Bake 30 to 40 minutes in a 350F oven, until custard has set. Cool slightly before removing crepe cups from muffin tins. Place on individual or serving plate. Makes 16.

The café also offered a selection of specialty sandwiches from a rotating menu: Marinated