* * *

  Mexican Chocolate Scones

  2 cups all purpose flour

  1 teaspoon cinnamon

  ¼ cup unsweetened cocoa powder

  ⅓ cup sugar

  1 teaspoon baking powder

  ½ teaspoon salt

  ¼ teaspoon baking soda

  1 stick unsalted butter, cold, cut into small pieces

  ¾ cup buttermilk

  1 teaspoon vanilla

  ½ cup chocolate chips

  Preheat oven to 400°F.

  In larger bowl or mixer, combine flour, cinnamon, cocoa powder, sugar, baking powder, salt, and baking soda. Cut in the butter just until the mixture resembles coarse crumbs. Stir in buttermilk, vanilla, and chocolate chips, just until it mixes—do not overwork it!

  Gather the dough and pat into a roughly 7" circle. Then cut the circle with a knife into 8 triangular pieces. Place the triangular scones on a greased cookie sheet and bake for 15–18 minutes.

  Makes 8 scones.

  Shortcuts!

  You can use premade scone mix and just add cocoa power and cinnamon to the dry mix. Don't have buttermilk on hand? You can substitute ½ cup sour cream instead.

  Wine Pairings

  Best served with a full bodied red wine, like a Zinfandel or Syrah. Some of Emmy's suggestions: Layer Cake Shiraz, Spellbound Petit Sirah, Ravenswood Zinfandel Belloni.

  * * *

  Chocolate Chip Coffee Cake

  2½ cups all purpose flour

  1 teaspoon baking powder

  1 teaspoon baking soda

  ¼ teaspoon salt

  1 cup sugar

  1 stick butter

  2 eggs

  1 teaspoon vanilla

  ¼ cup milk

  ¾ cup sour cream

  1 (12 oz) bag semisweet chocolate chips

  2 teaspoons cinnamon

  ½ cup brown sugar

  Preheat oven to 350°F. Lightly grease a 9" springform pan.

  In a large bowl whisk together the 2 cups flour, baking powder, baking soda, and salt.

  In a large bowl or electric mixer bowl, beat together ¾ stick of butter and sugar until creamy. One at a time, add in the eggs, beating continuously. Add in vanilla, milk, and sour cream. Slowly add in the dry ingredients, ⅓ at a time, and mix just until combined. Fold in ¾ of the bag of chocolate chips and then pour the batter into the greased pan.

  In a medium sized bowl, combine cinnamon, ½ cup flour, and brown sugar. Cut ¼ stick butter in using forks or pastry cutter.

  Sprinkle cake batter with the topping mixture and remaining chocolate chips. Bake 35–40 minutes or just until a toothpick inserted in the center of the cake comes out clean.

  Shortcuts!

  You can substitute a box of yellow cake mix for the flour mixture and use just 1 egg and ½ stick of butter. Then bake according to the directions on the mix box. Don't have a springform pan? This recipe works in a 9x9" baking dish as well.

  Wine Pairings

  Best served with dessert wines that complement the sweet notes, like a Moscato or Madeira. Some of Emmy's suggestions: Broadbent Madeira, Rosatello Moscato, Zind-Humbrecht Muscat.

  Or when serving for brunch, try pairing with:

  Chocolate-Hazelnut Coffee

  1 cup of brewed coffee

  ½ ounce chocolate liqueur

  ½ ounce hazelnut liqueur

  Stir together hot coffee and the two liqueurs.

  Optionally, top with whipped cream and a dusting of cinnamon to complement the spices in the coffee cake.

  * * *

  Shrimp Scampi over Angel Hair Pasta

  ¾ pound of angel hair pasta

  1 teaspoon salt, or to taste

  3 tablespoons extra-virgin olive oil

  4 tablespoons butter

  4 garlic cloves, minced

  ½ cup dry white wine

  ¼ teaspoon crushed red pepper flakes, or to taste

  Freshly ground black pepper to taste

  1½ pound large or extra-large shrimp, shelled and deveined

  ⅓ cup chopped parsley

  Juice of 1 lemon

  In a large pot, boil water for the pasta. Add in ½ teaspoon of salt and a tablespoon of olive oil. (The olive oil helps keep the pasta from sticking!) Add pasta to the boiling water and cook according to the directions on the package—just until al dente.

  While pasta is cooking, in a large skillet over medium heat, add 2 tablespoons olive oil and butter until melted. Add garlic and sauté about a minute. Don't let it burn! Add wine, remaining salt, red pepper flakes, and black pepper. Bring the mixture to a simmer and allow the wine to reduce for about 2 minutes. Add shrimp and sauté just until cooked, about 2–3 minutes. Add in parsley and lemon juice.

  In a large bowl, pour shrimp mixture over the cooked pasta and mix gently. Enjoy!

  Serves 4–5 people.

  Shortcuts!

  You can buy pre-shelled, cleaned, and deveined shrimp, which can save a lot of time. Just be sure they are not precooked.

  Wine Pairings

  Best served with a light, dry white wine, like Sauvignon Blanc or Pinot Grigio. Note: avoid Chardonnay, as the sweeter notes will compete with the garlic in the scampi. Some of Emmy's suggestions: Rodney Strong Sauvignon Blanc, Duckhorn Vineyards Sauvignon Blanc, Santa Margherita Pinot Grigio

  * * *

  Lemon Artichoke Chicken

  2 tablespoons olive oil

  4 boneless, skinless chicken breasts

  sea salt to taste

  pepper to taste

  Juice of 2 lemons

  2 cups artichokes hearts (canned or frozen/thawed)

  1 small red onion, thinly sliced

  1 teaspoon dried oregano

  1 teaspoon dried thyme

  2 tablespoons butter

  ½ cup green olives

  1 tablespoon fresh parsley

  1 garlic clove

  Preheat oven to 375°F.

  In a large, oven safe skillet, heat olive oil. Rinse and pat dry the chicken breasts, then season chicken breasts with a generous helping of salt and pepper. Brown chicken breasts in the olive oil, about 5 minutes on each side. Add onion and cook just until tender. Add lemon juice, artichoke hearts, oregano, and thyme. Add one pat of butter to the top of each chicken breast, then place the skillet in the oven and cook for 25–30 minutes, or until chicken reaches an internal temperature of 165°F.

  While chicken is cooking, finely chop olives, parsley, and garlic. Serve as a gremolata on top of the chicken.

  Shortcuts!

  If you're short on cooking time, marinate your chicken ahead of time in a large plastic bag with the olive oil, lemon juice, and spices. Let marinate for up to 8 hours, then cook in the skillet alongside the onions and artichokes for about 7–10 minutes on each side.

  Wine Pairings

  Best served with citrusy, crisp white wines, like Sauvignon Blanc or Chardonnay. Some of Emmy's suggestions: Chateau St. Jean Crisp Chardonnay, Keenan Chardonnay, Spy Valley Sauvignon Blanc.

  * * *

  Wine Tasting Charcuterie Board

  A Charcuterie board generally consists of cured or processed meats, cheeses, olives, and other dried or cured fruits and vegetables. They're great for parties and snacking, and as Emmy and Conchita found, they're easy to quickly throw together for impromptu guests if you have the ingredients on hand. They all start with a large board or platter, preferably one with a lip around it to keep food from falling off, but many different materials will work.

  Below is a Charcuterie board specifically with wine pairings in mind.

  Meats: Be sure you slice these cold and keep refrigerated until party time, as cured meats oxidize quickly, giving them a less appealing color.

  Hard salami and Prosciutto paired with Riesling or Zinfandel

  If you love red wines, note that saltier meats like salami and prosciutto do not pair well with full-bodied red wines, so either make sure your meats are lower in salt and spice (e.g., not peppered salami), or go with a fruitier red, like a Zinfandel. Fruitier whites also complement the higher salt content.

  Chorizo or spicy meats with Tempranillo or Rosé

  Reds that are too heavily oaked—like a Cabernet—will accentuate the heat in spicy meats, so go with little, crisp wines.

  Pork Pâté with Pinot Noir or Sauvignon Blanc

  The heavier textures of the pâté call for a wine that has enough acidity to cut through the fat, and both the Pinot Noir and Sauvignon Blanc have a creaminess to them that complements the pâté textures.

  Cheeses:

  Brie or Camembert with Chardonnay

  Soft creamier cheeses pair well with the creamy, oaky notes in a Chardonnay. They're also fatty, so you'll want something with a little acidity to cut through that.

  Gouda or Cheddar with Cabernet Sauvignon

  Hard aged cheeses have a mild nutty flavor that pairs well with wines that have oaky notes or berry flavors.

  Fresh Mozzarella or goat cheese with Sauvignon Blanc or Pinot Gris

  Something light, crisp, and fresh pairs best with the creaminess of fresh mozzarella or goat cheese, without competing with the strong flavors.

  Other additions:

  Emmy tried to vary the additions on her tray to include sweet, salty, vinegary, and fresh. Her must-haves include sliced baguettes or crackers; spiced olive oil for dipping; grainy mustard; cornichons or pickles or other pickled vegetables, such as asparagus; olives; honey or sweet jams; dried fruit, such as apricots; fresh fruits and vegetables, such as grapes, cherry tomatoes, or sliced cucumbers.

  Shortcuts!

  Want a wine that will pair with all of the above? Go with a low alcohol content Pinot Noir, Zinfandel, or a crisp light Sauvignon Blanc. These are very versatile wines that will complement most flavors.

  * * * * *

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  * * * * *

  ABOUT THE AUTHOR

  Gemma Halliday is the #1 Amazon, New York Times & USA Today bestselling author of several mystery series, suspense novels, and young adult books. Gemma's books have received numerous awards, including a Golden Heart, two National Reader's Choice awards, three RITA nominations, and a RONE award for best mystery. She currently lives in the San Francisco Bay Area with her boyfriend, Jackson Stein, who writes vampire thrillers, and their four children, who are adorably distracting on a daily basis.

  To learn more about Gemma, visit her online at http://www.gemmahalliday.com

  * * * * *

  BOOKS BY GEMMA HALLIDAY

  Wine & Dine Mysteries:

  A Sip Before Dying

  Chocolate Covered Death

  Victim in the Vineyard

  Marriage, Merlot & Murder

  High Heels Mysteries:

  Spying in High Heels

  Killer in High Heels

  Undercover in High Heels

  Christmas in High Heels (short story)

  Alibi in High Heels

  Mayhem in High Heels

  Honeymoon in High Heels (novella)

  Sweetheart in High Heels (short story)

  Fearless in High Heels

  Danger in High Heels

  Homicide in High Heels

  Deadly in High Heels

  Suspect in High Heels

  Hollywood Headlines Mysteries:

  Hollywood Scandals

  Hollywood Secrets

  Hollywood Confessions

  Hollywood Holiday (short story)

  Hollywood Deception

  Hollywood Homicide

  Hollywood Revenge

  Jamie Bond Mysteries:

  Unbreakable Bond

  Secret Bond

  Bond Bombshell (short story)

  Lethal Bond

  Dangerous Bond

  Bond Ambition (short story)

  Fatal Bond

  Marty Hudson Mysteries:

  Sherlock Holmes and the Case of the Brash Blonde

  Sherlock Holmes and the Case of the Disappearing Diva

  Tahoe Tessie Mysteries:

  Luck Be A Lady

  Hey Big Spender

  Baby It's Cold Outside (short story)

  Anna Smith & Nick Dade Thrillers:

  Play Dead

  Dead to Rights

  Young Adult Books:

  Deadly Cool

  Social Suicide

  Other Works:

  Viva Las Vegas

  A High Heels Haunting (novella)

  Watching You (short story)

  Confessions of a Bombshell Bandit (short story)

  The Missing Laughing Leprechaun (short story in the Pushing Up Daisies collection)

  * * * * *

  SNEAK PEEK

  of the next

  Wine & Dine Mystery

  VICTIM IN THE VINEYARD

  CHAPTER ONE

  I pulled my soufflé from the oven and groaned. Its sides were burnt, and the middle had collapsed, leaving it flat, dense, and looking more like a flopped pancake than a light, airy, French delicacy.

  What's cookin', good lookin'?" my best friend, Ava Barnett, asked, coming into the kitchen on a cloud of peachy lotion and subtle jasmine incense. She had on a flowy off the shoulder top in a pale blue chiffon that matched her eyes, and her blonde hair was braided and twirled onto her head like some sort of halo. She peeked over my shoulder. "Pancakes?"

  "It was supposed to be a soufflé."

  "Ouch." She scrunched up her nose. "Bummer."

  "I must have had the temperatures wrong," I mused, more to myself than her as I checked the oven. Warm…but not necessarily as warm as it should have been. Great—my oven was on the fritz. Which matched my dishwasher that was on the fritz, my stand mixer that was on fritz, and my oversized refrigerator that was currently barely working but I was sure was fritz-imminent. My mother had converted the old storeroom into a modern commercial kitchen fifteen years ago, with the hopes that having the ability to prepare gourmet meals on-site would make our little family run Oak Valley Vineyards a more enticing place to hold weddings and corporate events. And it had, for a short time, until my mother had become sick and everything at Oak Valley—including our kitchen appliances—had started to fall into decline.

  But those memories were as sad as my soufflé, and I quickly shut them down. Today of all days, I needed to remain optimistic.

  "Well, at least the brownies turned out okay," I said, trying to focus on the positive. I shot Ava my best try at an optimistic smile.

  "What on earth was that grimace for?" she asked.

  "Optimism?"

  Ava laughed, a light tinkling thing that floated through the air. "Oh Emmy, if that's optimism, I'd hate to see you on a pessimistic day."

  I didn't have time to make a snappy comeback, as the kitchen doors flew open again, my winery manager, Eddie, swinging through them.

  "Good morning, my beautiful sunshines!" he sang as he practically danced across the worn tiles. "The birds are singing, the grapes are ripening, and the breeze through the trees is warm and fresh as a daisy!"

  "Now that's how you do optimism," Ava said, grinning as she slipped onto a kitchen stool and stole one of my well turned out brownies.

  "Good morning, Eddie." I said, ignoring Ava's playful jab. "How does the tasting room look?"

  "Stocked to the gills with our finest wines!" He grinned, his entire pudgy face lighting up. Eddie Bliss had come to work for me a few months ago when I'd been desperate to fill the position. After years of living as a househusband, Eddie had acquired zero skills as a winery operator, but, he'd been friendly, eager to learn, and, most importantly, willing to work for what I could afford to pay. Which was admittedly not much. Eddie was just a shade taller than my own 5'6", had ears that were made for a man twice his size, and was one of the snappiest dressers I'd ever seen, even if his partner, Curtis, did try to tone him down a bit. Today, though, it appeared Eddie had won the war of the wardrobe, opting for a pair of pressed checked pants, a matching blazer, and a bright blue shirt, topped off with a red bow tie. I wasn't sure if he was ready to sell wine or sing in a barbershop quartet, but I forced my optimism theme front and center.

  "Very nice tie," I told him.

  Eddie beamed. "Why thank you. Curtis gave it to me for Father's Day."

  I stifled a laugh. I knew the only "child" Curtis and Eddie had was a Pomeranian named Winky. "How are things outside? Vendors still setting up?"

  "Yes, but just putting on the finishing touches. Conchita is arranging the tasting plates in the dining pavilion, Jean Luc has glasses of Pinot Blanc at the ready, and Hector is prepping the stage for our cooking demonstration with Tyler." Eddie ticked off each of my staff's locations as he spoke, easing my tense mood a bit.

  We were gearing up to host the Sonoma Fall Food & Wine festival, featuring booths from local restaurants, up-and-coming chefs, and even a few tables from local artists, like Ava's Silver Girl display featuring handmade jewelry from her shop. And of course alongside it all we'd be serving the wines my family had been making at the vineyard for years: Chardonnay, Zinfandel, Pinot Noir, Pinot Blanc, and small runs of Petit Sirah. My vineyard manager, Hector, had diligently been preparing for the event for weeks, transforming our large meadow usually reserved for weddings into a small village of culinary delights and local artisans.