Between a Wok and a Dead Place: A Spice Shop Mystery

Created by the Spice Shop’s original owner, this tea has quenched thirst among Market-goers for decades! Serve hot or iced.

black Assam tea leaves

green cardamom pod

allspice berries

dried or fresh orange peel

For one cup, using an infuser, combine a heaping teaspoon of black Assam tea leaves, a slightly crushed cardamom pod, two allspice berries, and about 1/8 teaspoon dried grated orange peel (or fresh if you’ve got a willing orange). Steep 3-5 minutes, remove infuser, and pretend you’re in the Spice Shop with Pepper, Sandra, and Arf!

1 tablespoon star anise, about 3–5 stars

1½ teaspoons whole cloves

1 tablespoon fennel seed

1 tablespoon cinnamon or cassia (about 3 sticks, which work well)

1½ teaspoons Szechuan or black peppercorns

Crack the stars, cloves, and cinnamon sticks with a mortar and pestle, a meat grinder, or the flat of a heavy knife. Combine all ingredients and grind to the texture of cornmeal or ground black pepper in your spice grinder. Store in an airtight container.

Note: If you don’t have a spice grinder, you can use your coffee grinder. Make sure to clean it before and after by grinding dried rice in it to pick up the coffee residue, then wiping it thoroughly.

Cayenne spiced up this classic apple custard cake to demonstrate the versatility of the Chinese Five Spice Blend. The alcohol will bake off, leaving a hint of flavor to complement both apples and spice.

1½ pounds Granny Smith apples or a mix of Granny Smith and McIntosh (3–4 large apples, depending on size)

1 tablespoon Calvados (apply brandy), brandy, or white rum

1 teaspoon lemon juice

2 tablespoons Chinese Five Spice, divided

1 cup plus 2 tablespoons all-purpose flour, divided

1 cup plus 1 tablespoon granulated sugar, divided

2 teaspoons baking powder

½ teaspoon salt

1 large egg plus 2 large yolks

1 cup vegetable oil

1 cup milk

1 teaspoon vanilla extract

powdered sugar for topping (optional)

Heat oven to 325 degrees. Lightly coat a 9-inch springform pan with cooking spray and place pan on a baking sheet.

Peel and core the apples. Cut each in half and place cut side down on the cutting board. Cut each half in 4 pieces, then rotate and slice into pieces about 1/8-inch thick.

Place apple slices on a microwave-safe pie plate; cover with plastic wrap and microwave until apples are pliable and slightly translucent, about 3 minutes. (This softens the apples in the finished cake.)

Toss apple slices with Calvados, lemon juice, and 1 teaspoon Five Spice, and cool about 15 minutes.

In a medium-sized bowl, whisk 1 cup flour, 1 cup granulated sugar, baking powder, salt, and remaining Five Spice (1 tablespoon plus two teaspoons).

In a second bowl, whisk the whole egg only, oil, milk, and vanilla together until smooth.

Add the flour mixture to the wet ingredients and whisk until just combined. Transfer 1 cup batter to a separate bowl and set aside.

Add the 2 egg yolks to the remaining batter and whisk to combine. Gently fold in the apples. Transfer batter to the pan, using a spatula to spread evenly to edges. Shake lightly to ensure an even layer and smooth surface.

Whisk remaining 2 tablespoons flour into the 1 cup batter. Pour on top of batter in pan. Spread evenly and smooth the surface. Sprinkle remaining tablespoon of sugar evenly over the batter.

Bake until the center of cake is set, a toothpick or tester inserted in center comes out clean, and the top is golden brown, about 65 minutes. Transfer pan to wire rack; let cool for 5 minutes. Run a knife around sides of pan to loosen the cake; remove the springform and let the cake cool. Dust cooled cake with powdered sugar, if you’d like.

Cayenne created these tasty treats using smoked cheddar from Say Cheese! Use the strongest smoked cheddar you can find, as the smoky flavor mellows in baking. Apple and hickory smoked cheddar are both wonderful! If smoked cheddar isn’t available near you, use a sharp cheddar.

1 pound firm tart apples (2–3 apples, depending on size)

1½ cups all-purpose flour

¼ cup sugar

1½ teaspoons baking powder

½ teaspoon salt plus additional for egg wash

6 tablespoons butter, chilled and cut into ¼-inch cubes

½ cup smoked cheddar, shredded

¼ cup heavy cream

2 large eggs

1½ tablespoons sparkling, turbinado, or granulated sugar, for topping

Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or a silicon baking sheet.

Peel and core the apples, then place them cut side down on your cutting board and slice them about 1/4-inch thick. Turn and cut into quarters, so you end up with apple chunks. Place chunks in a single layer on the baking sheet and bake until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half baked. Allow to cool slightly. Leave oven on.

Stir together flour, sugar, baking powder, and salt. Set aside. Place butter in the bowl of an electric mixer, and add the apple chunks, cheese, cream, and one egg. Add flour mixture gradually and mix on low speed until the dough just comes together. Do not overmix.

Dust your cutting board with flour and place the dough on top, then sprinkle with a little flour. If your dough doesn’t look fully mixed or feels sticky, knead it gently just to combine all the ingredients. Press into a circle, about 8 inches across and 1 1/4 inches thick. Cut circle into 8 wedges. Turn the parchment paper over to line the baking sheet. Transfer the wedges to the baking sheet, leaving 2 inches between each scone.

Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with the egg wash and sprinkle them with sparkling sugar. Bake until firm and golden, about 25 minutes. Transfer to a wire rack and cool about 10 minutes.

Sandra loves to experiment in the kitchen, and the presence of another creative cook in the shop has only inspired her!

¾ cup unsalted butter, at room temperature

8 ounces smoked, sharp, or extra sharp cheddar, grated (about 2 cups)

2 teaspoons finely chopped fresh rosemary (4–5 sprigs)

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper, cayenne, or paprika

2 cups unbleached, all-purpose flour

cold water

In the bowl of an electric mixer, beat butter and cheddar on medium speed. In a separate bowl, stir together the rosemary, salt, black pepper (or other spice), and flour, and gradually add to the cheese and butter, mixing on low. Add 1–2 tablespoons cold water and beat until mixture is well combined.

Turn half the dough out on to a sheet of waxed paper, parchment paper, or plastic wrap. Shape into a log with your hands, then use the paper or wrap to smooth the log and wrap it. Repeat with the remaining dough. Chill 30 to 60 minutes.

Heat oven to 375 degrees. Line two baking sheets with parchment or silicone baking sheets. Slice the logs 1/4-inch thick and lay slices on the sheet, about an inch apart.

Bake until firm and lightly golden around the edges, 10–12 minutes. (The bottoms won’t turn golden like a typical cookie.) Cool briefly on baking sheet, then transfer to a wire rack to cool completely.

Makes about 4 dozen. These keep nicely, well wrapped, for about a week, and freeze well.

Hayden created these cheesy treats to surprise his new coworkers. He’ll fit right in, and so will you, anytime you serve these delightful two-bite appetizers.

1 cup sharp or smoked cheddar cheese, shredded

3 tablespoon butter, melted

½ cup flour

dash of kosher salt

½ teaspoon cayenne or paprika, sweet or smoked

12–15 pimento-stuffed green olives, drained

In a medium bowl, combine cheese and butter with a fork. Add flour, salt, and cayenne or paprika and mix into a rough dough. Use your hands if necessary. Use your hand or a spoon to scoop up a tablespoon of dough and wrap around an olive. Roll into a ball and place on baking sheet. Repeat with remaining dough.

Nothing says comfort like soup, especially the soup your mother made. Lena’s immigrant mother made this soup for her and her sisters whenever they were sick, but Lena and Pepper make it any time they long for a little old-world flavor. Adjust the spices based on your preference and the strength of your paprika. To serve over noodles, make a stew by thickening the roux with an extra tablespoon of flour, then boil up a pot of wide egg noodles while the stew simmers.

2 tablespoons butter

1 large yellow onion, finely chopped

1 clove garlic, minced

12 ounces cremini or white button mushrooms, or a mix, sliced

3 tablespoons unsalted butter

2 tablespoon all-purpose flour (plus 1 tablespoon, for a stew)

1 cup milk (whole or 2%)

2 cups beef broth

1 tablespoon tamari or soy sauce

1½ to 2 tablespoons Hungarian paprika

1½ teaspoons dried dill or 1½ tablespoons chopped fresh dill

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup sour cream

chopped dill or parsley, for garnish

extra sour cream, for serving

egg noodles (optional, for a stew)

In a heavy stockpot or Dutch oven, melt 2 tablespoons of butter. Add the onions and cook until translucent and just beginning to brown, 4–5 minutes, stirring regularly. Add the garlic and cook another minute. Add the mushrooms and cook until the mushrooms begin to release their juices, about 3–5 minutes. Transfer the mushroom mixture to a bowl and set aside.

In the same pan, melt 3 tablespoons of butter and add the flour, stirring continuously for 4–5 minutes or until the mixture is a rich, caramelized brown. Add the milk, broth, and soy sauce, stirring until the mixture is smooth. Add the paprika, dill, salt, and pepper. Stir in the mushroom mixture. Bring to a boil, reduce heat to low, then cover and simmer for 15 minutes, stirring occasionally. If you’re using noodles, cook them now.

Ladle into soup bowls or over noodles in pasta bowls. Garnish with a spoonful of sour cream and a sprinkling of chopped dill. Serve with a green salad, crusty bread, and your favorite red wine.

If all this talk about Chinese food makes you crave stir fries and noodles, remember that Pepper shares her recipes for Broccoli Beef and Cold Sesame Noodles in The Solace of Bay Leaves.

In Chinese tradition, the extralong noodles served at the New Year symbolize our hopes for good luck and a long life. They can be hard to find; lo mein or egg noodles are an easy substitute. Stir-fry shrimp or chicken with sesame oil and a little soy sauce to add protein, if you’d like, or serve with stir-fried baby bok choy or snow peas for a reminder of all things fresh and green.

And of course, Pepper believes that any meal you enjoy with people you love is a sure sign that good luck has already found you!

2 tablespoons soy sauce 2 tablespoons oyster sauce

1 tablespoon sesame oil

1½ teaspoons freshly grated or jarred ginger

2 teaspoons white pepper or finely ground black pepper red pepper flakes or chili pepper sauce, to taste (optional, for those who like a bite)

2 tablespoons each sesame and vegetable oil

4–6 ounces fresh shiitake mushrooms, thinly sliced (or crimini, if you can’t find shiitake)

1–3 ounces dried shiitake mushrooms, rehydrated (package sizes vary)

4–6 green onions, sliced, white and greens parts separated 5 cloves garlic, minced

10–12 ounces longevity noodles or lo mein (egg) noodles (package sizes vary)

Return the pot to the stove and heat the sesame and vegetable oil over medium-low. Add the mushrooms and sauté 3–4 minutes, stirring to prevent sticking. Add the garlic and the whites of the onions. Sauté until the garlic is golden and the onions have begun to soften, another 3–4 minutes.

Add the drained noodles and onion greens. Stir to combine and cook an additional minute. Pour the sauce over the noodles and stir gently, so the sauce coats the noodles without breaking them.

Smooth, glossy, slightly sweet filling in a pastry cup—what could be more delicious? Egg tarts are a staple of dim sum carts and Chinese bakeries, and easy to recreate at home. Mini tart pans make the baking easy!

2 cups all-purpose flour

⅛ teaspoon salt

12 tablespoons unsalted butter (slightly softened)

2–3 tablespoons cold water

½ cup granulated sugar

1 cup hot water

½ cup evaporated milk (at room temperature)

3 large eggs (at room temperature)

1 teaspoon vanilla extract

In the bowl of your food processor, or in a large bowl with an electric mixer or sturdy spoon, combine the flour and salt. Cut the butter into pieces and add to the flour and salt. Pulse to combine. Add 2 tablespoons of cold water and pulse until dough begins to come together. Add more water if necessary, starting gradually, up to 1 tablespoon. Remove dough from bowl and form into a ball or disc. Wrap tightly and refrigerate 15–20 minutes.

On a lightly floured surface, roll the dough into a rectangle, roughly 6 x 15 inches. If the dough is difficult to work, allow it to warm up a few minutes, until it’s pliable. Fold the top third of the dough to the center, then fold the bottom third up to create a three-layered package about 6 inches wide and 5 or 6 inches long. Turn and roll again, into a 6 x 15-inch rectangle. Fold, wrap, and chill 30–60 minutes.

Meanwhile, make the filling. In a small bowl or large glass measuring cup, dissolve the sugar into 1 cup of hot water. Allow to cool for several minutes. In a medium bowl, whisk together the evaporated milk, eggs, and vanilla. Add the sugar water and whisk thoroughly. Strain into a bowl or pitcher with a pouring spout. (This process removes the bubbles and any egg solids to create a smooth filling.)

Roll the dough about 1/8-inch thick. Cut in 4-inch circles, rerolling the scraps, and place rounds in mini tart pans. Leave about 1/4 inch of dough above the edge of the pans to allow for shrinkage. If the dough breaks or cracks, press it back together with your fingers or patch with leftover dough.

Pour the filling into the tart shells to just below the lip, dividing evenly. Bake about 30 minutes, until the filling is just set and the crust is a light golden-brown. Test for doneness by inserting a clean toothpick into the middle of one tart. If it feels firm and the toothpick doesn’t wobble, the tarts are done; if liquid pools, bake a little longer.

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