Debbie Macomber's Cedar Cove Cookbook Read Online Free PDF Page B

Justine’s.
    The tea room has replaced The Lighthouse, the restaurant Seth and Justine used to own and which they lost to arson. They’d worked long and hard to make itthe success it quickly became. There are other restaurants in town (even if they aren’t quite as elegant as the Lighthouse) but the tea room is one of a kind. The moment she mentioned it, I knew this was exactly what Cedar Cove needed. And now the Victorian Tea Room is thriving.

    I hate to say it, but the Lighthouse was perhaps too successful, and I suspect that contributed to their marital woes. Justine’s hours are a lot more reasonable these days, which is a good thing, considering that they have a family (which is about to grow in size).
    Justine took my advice about the menu and has included a selection of savory dishes, like a delicious Broccoli Quiche with Ham and Gruyere, and desserts as well. The Chocolate Chip and Pecan Cookies are Sheriff Troy Davis’s all-time favorite. His late wife, Sandy (God rest her soul), gave me that recipe years ago. Justine has much to thank Sheriff Davis for, and I believe she put these cookies on the afternoon tea menu specifically as a tribute to him.
    And then there’s the Pumpkin Tea Cake, which I promise will melt in your mouth. You won’t be surprised to learn that this recipe’s from Peggy Beldon who serves it at the B & B she and her husband run. I’m sure her secret is the pumpkins she grows in her huge garden. I’ve never gone to the trouble Peggy does; I use canned pumpkin instead and in my humble opinion it’s almost as good.
    A word of advice about the Super Fudge Brownies. If you’re watching your sugar, as so many of us must now, these should be saved for a special occasion. On second thought, a Friday afternoon or Sunday morning might be considered special enough. Justine recently told me that chocolate should be considered its own food group and I agree with her.
    Of course, it’s practically mandatory for a tea room to serve scones. The Honey-Walnut Scones are the ones I like best. I can’t recall where I got the recipe; all I can say is that everyone loves these whenever I bake them. The Cheese and Herb variation scones are equally good, whether you serve them with breakfast, tea or brunch.
    I know you’ll enjoy reading these recipes—and they’ll whet your appetite for lunch or an afternoon snack at the tea room. Make sure you tell Justine I sent you!

Confetti Crab Salad
    D on’t be put off by the number of ingredients in this recipe. Just chop everything up and stir it all together.
    Serves 4
    ½ cup mayonnaise
    2 tablespoons fresh lemon juice
    ½ teaspoon mustard
    1 scallion, thinly sliced
    1 tablespoon chopped fresh dill
    1 tablespoon chopped fresh tarragon
    1 tablespoon chopped fresh parsley
    Salt and pepper
    1 pound lump crabmeat
    1 small red bell pepper, diced
    1 small yellow bell pepper, diced
    1 avocado, peeled and diced
    6 ounces lettuce leaves
    1. In a large bowl, whisk mayonnaise, lemon juice, mustard, scallions, all herbs, salt and pepper until blended.
    2. Fold in crabmeat, then bell peppers and avocado. Season with salt and pepper. Arrange lettuce leaves on a large platter; top with crab salad.

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    TIP
    Buy precooked crabmeat labeled jumbo, or lump, which is made of large chunks of meat from the body of the fish. It’s usually sold at the fish counter in plastic or metal tubs.
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DD’s on the Cove Crab-Melt Sandwich
    B ursting with lots of crabmeat, these warm sandwiches make a luxurious supper.
    Serves 4
    ½ cup mayonnaise
    2 tablespoons fresh lime juice
    2 teaspoons mustard
    2 tablespoons snipped fresh chives
    Dash hot sauce
    Salt and pepper
    1 pound lump crabmeat
    4 English muffins, split
    4 tablespoons unsalted butter, at room temperature
    1 cup shredded cheddar or Swiss cheese
    4 tomato slices
    1. In large bowl, combine mayonnaise, lime juice, mustard, chives, hot sauce, salt and pepper until blended. Fold in crabmeat. Refrigerate mixture at least 30