Elm Creek Quilts [13] The Quilter's Kitchen Read online

  “Perhaps as a table runner, but not as a tablecloth.” Sylvia shook her head, but then she paused, thoughtful. “Perhaps a table runner would suffice. Let’s not discard it yet. Set it aside, and when we’ve finished our remodeling and we’re ready for another project, we’ll see what we can do with it. I can’t bear to throw it out, not if we can preserve at least some portion of it.”

  Anna nodded, picked up the tablecloth gingerly, and placed it in the hallway to air out where the odor of mildew wouldn’t bother them. She knew Sylvia cared more about preserving the memories of summer picnics than saving the fabric itself, but the red-and-white gingham evoked those memories the way nothing else could.

  Even if only a table runner remained, something of that tablecloth had to be preserved. Anna didn’t know how, but she knew that when she told the other Elm Creek Quilters how much it mattered to Sylvia, they would come up with a solution. The circle of quilters would not fail their friend.

  Fried Chicken

  Serves 6 to 8

  8 skinless, boneless chicken thighs, trimmed of fat

  2 cups buttermilk

  1 teaspoon Tabasco (optional)

  For the coating:

  1 cup all-purpose flour

  2 teaspoons kosher salt

  1 teaspoon black pepper

  ½ teaspoon cayenne pepper

  ½ teaspoon dried thyme

  2 large eggs

  ¼ cup water

  Canola oil

  Lemon wedges, for garnish

  Place the chicken, buttermilk, and if desired, the Tabasco in a bowl, mix well, cover, and refrigerate overnight.

  Drain the chicken and dry it as well as possible.

  Place the flour, salt, pepper, cayenne, and thyme on a plate and mix well. Place the eggs and water on a plate and mix well.

  Dredge the chicken in the flour mixture, being sure to coat the chicken completely and shaking off any excess. Dip the chicken in the eggs and then again in the flour mixture. Shake off any excess, cover, and refrigerate 1 to 2 hours.

  Place enough oil in a large deep skillet so that it reaches about ½ inch high. Heat the oil to 350 to 375 degrees F over medium-high heat. This will take about 7 minutes but you must use a thermometer. When the oil is hot, add the chicken pieces one at a time, making sure the oil reheats before adding each piece. Cook each piece until deep golden brown, 5 to 8 minutes.

  Using tongs, remove the chicken to a paper towel. Serve immediately with lemon wedges.

  Campers’ Wrap

  Serves 8

  8 white or whole-wheat wraps, pitas, or soft-flour tortillas

  ¾ pound Virginia baked ham, thinly sliced

  ½ pound Brie cheese, sliced

  ½ cup honey mustard

  2 firm pears, cored and thinly sliced

  8 romaine leaves

  1 teaspoon kosher salt

  ½ teaspoon black pepper

  Divide and layer the ingredients evenly among the 8 wraps and tightly roll. Serve immediately or cover and refrigerate up to 4 hours.

  Three-Bean Salad

  Serves 4

  For the salad:

  1 cup cooked or canned dark red kidney beans, drained and rinsed

  1 cup cooked or canned black turtle beans, drained and rinsed

  1 cup cooked or canned white or garbanzo beans, drained and rinsed

  2 cups green beans, trimmed and snapped in half

  ½ bunch scallions, root end and 1-inch green part trimmed and discarded, remainder chopped

  ¼ cup fresh Italian flat-leaf parsley, coarsely chopped

  For the dressing:

  2 garlic cloves

  2 tablespoons red wine vinegar

  1 tablespoon Dijon mustard

  ¼ cup olive oil

  ½ cup fesh basil

  Kosher salt and black pepper

  To make the salad: Place the beans, scallions, and parsley in a medium-size mixing bowl and toss to combine. Set aside.

  To make the dressing: Place the garlic in a food processor or blender and pulse until the garlic is chopped. Add the vinegar, mustard, olive oil, and basil and mix until well combined. Add to the bowl of beans, toss well, adding salt and pepper to taste. Cover and refrigerate at least 2 hours and up to overnight before serving.

  Vermicelli Salad

  Serves 4 to 6

  3 garlic cloves

  1 cup fresh basil leaves

  2 tablespoons fresh lemon juice

  2 tablespoons warm water

  3 tablespoons olive oil

  1 pound vermicelli, cooked according to package directions, drained, and slightly cooled

  ¼ cup lightly toasted pine nuts or chopped walnuts

  2 tomatoes, diced

  ¼ cup chopped black kalamata olives

  ½ to ¾ cup grated Parmesan cheese

  Place the garlic in the bowl of a food processor fitted with a steel blade and pulse to chop. Add ½ cup of the basil leaves and process until chopped. While the machine is running, add the lemon juice and water and process. Add the olive oil and process until very smooth. Pour over the vermicelli and toss well. Add the remaining ingredients. Serve immediately or cover and refrigerate up to 4 hours. Garnish with the remaining ½ cup basil.

  Southwestern Couscous, Corn, and Black Bean Salad

  Yield: 5 to 6 cups

  For the salad:

  ½ cup boiling water

  ¾ cup couscous

  2 cups raw corn kernels

  One 15–15.5-ounce can black turtle beans, drained and rinsed

  1 cup chopped seeded plum tomatoes

  ¼ cup chopped red onion

  1 teaspoon kosher salt, or more, to taste

  For the dressing:

  ¼ cup olive oil

  2 tablespoons fresh lemon or lime juice

  ¼ cup chopped fresh cilantro leaves

  2 large garlic cloves, crushed or minced

  ¼ teaspoon crushed red pepper flakes (optional)

  ½ to 1 teaspoon kosher salt

  To make the salad: Place the water and couscous in a small bowl and cover. Let sit 5 minutes.

  Place the remaining ingredients in a large mixing bowl, add the couscous, and mix to combine.

  To make the dressing: Put all the ingredients in a small bowl and whisk well. Add the dressing to the couscous-corn mixture, cover, and refrigerate at least 2 hours and up to overnight. Serve chilled or at room temperature.

  Tomato-Cucumber Salad

  Yield: about 7 cups

  4 cups chopped tomatoes

  1 English cucumber, cut in large dice

  2 tablespoons chopped fresh basil leaves

  ¼ cup olive oil

  2 tablespoons balsamic vinegar

  1 teaspoon kosher salt

  ¼ teaspoon black pepper

  Place all the ingredients in a large serving bowl, gently toss, and serve immediately.

  Poached Peaches

  Serves 4

  1 cup dry white wine

  ½ cup water

  1/3 cup sugar

  1 vanilla bean, split lengthwise

  4 firm but ripe peaches, halved or cut into thick slices

  Place the wine, water, sugar, and vanilla bean in a medium-size saucepan and bring to a boil over high heat. Lower the heat and simmer, stirring occasionally, until the sugar has dissolved. Off the heat, remove the vanilla bean and scrape the seed back into the syrup. Return to medium heat, add the peaches, and simmer until the peaches are just tender, 10 to 12 minutes.

  Transfer to a bowl and refrigerate until cold, at least 3 hours.

  Cupcakes with Chocolate Ganache

  Yield: 12 cupcakes

  For the ganache:

  1 cup heavy cream

  8 ounces semisweet chocolate, chopped

  For the cupcakes:

  1½ cups all-purpose flour

  1½ teaspoons baking powder

  ½ teaspoon kosher salt

  ½ cup (1 stick) unsalted butter, at room temperature

  1 cup sugar


  1 large egg, at room temperature

  2 large egg yolks, at room temperature

  1½ teaspoons vanilla extract

  ½ cup sour cream

  Preheat the oven to 350 degrees. Line 12-cup muffin pan with paper or foil liners.

  To make the ganache: Place the heavy cream in a small saucepan over medium-high heat and cook until it just comes to a boil, 3 to 4 minutes. Place the chocolate in a medium-size bowl and add the cream. Cover the bowl with aluminum foil or a plate and set aside for 5 minutes. Stir until smooth. Cover and refrigerate until it has cooled completely, 45 minutes to 1 hour.

  To prepare the cupcakes: Place the ingredients in a bowl and mix, by hand or with a mixer fitted with a paddle, until smooth and satiny (about 30 seconds with the mixer). Scrape down the sides of the bowl and mix again until smooth.

  Divide the batter evenly among the 12 cups. Transfer the muffin pan to the oven and bake until the tops are just beginning to color but not brown, 20 to 24 minutes.

  Transfer the cupcakes to a wire rack and set aside to cool. When the cupcakes and the ganache have fully cooled, finish the ganache: Using a hand-held mixer or a stand mixer fitted with a whisk attachment, whip the chocolate until it is light brown and fluffy and forms medium-stiff peaks, about 2 minutes.

  Place 2 to 3 generous tablespoons on each cupcake and spread until smooth.

  Dutch Apple Pie

  Serves 8

  For the crust:

  3 cups all-purpose flour

  1 teaspoon sugar

  ¾ teaspoon kosher salt

  ¾ cup (1½ sticks) unsalted butter, chilled and cut in slices

  6 tablespoons shortening

  1/3 cup ice water

  For the topping:

  ¾ cup all-purpose flour

  ½ cup old-fashioned oats

  ½ cup light brown sugar, loosely packed

  ¼ teaspoon kosher salt

  ¼ cup melted unsalted butter

  For the filling:

  4 Granny Smith or other tart apples, cored, quartered, and sliced

  4 Braeburn or other sweet apples, cored, quartered, and sliced

  2 tablespoons sugar

  2 tablespoons light brown sugar

  1 tablespoon all-purpose flour

  1 teaspoon ground cinnamon

  ¼ cup heavy cream

  1 teaspoon vanilla extract

  To make the crust: Place the flour, sugar, and salt in a food processor fitted with a steel blade and process until combined. Add the butter and shortening, a little bit at a time, and process until the mixture is pebbly. Gradually, while the machine is running, add the water and process until the dough pulls away from the sides and starts to form a ball. Form into two balls and then press down to form two disks. Cover with a piece of parchment paper and refrigerate one disk at least 1 hour and up to overnight. Cover the remaining disk with plastic wrap (over the parchment) and freeze up to 2 months for future use.

  Preheat the oven to 425 degrees F.

  To prepare the topping: Place the flour, oats, sugar, and salt in a bowl and toss well. Add the butter, mix until crumbly, and set aside.

  To make the filling: Place the apples, sugars, flour, and cinnamon in a large bowl and toss well. Add the cream and vanilla and toss again.

  Roll out the pie dough to form an 11-to 12-inch round and place in a 9-inch pie plate. Crimp the edges, if desired. Place the filling in the pie shell and transfer to the preheated oven. Bake for 15 minutes and then reduce the heat to 350 degrees F.

  Remove the pie from the oven and cover with the topping, patting down so it adheres to the apples. Return to the oven and bake until lightly browned, about 1 hour to 1 hour 15 minutes.

  Watermelon Cooler

  Yield: 8 cups

  3 cups cubed seeded watermelon

  For the lemonade:

  ¾ cup sugar

  1½ cups boiling water

  4 cups cold water

  2 cups freshly squeezed lemon juice (about 8 lemons)

  3 lemons, thinly sliced

  To make the frozen watermelon “ice”-cubes: Place the watermelon in a blender or food processor fitted with a steel blade and process until blended. Transfer to 3 to 4 ice-cube trays and freeze.

  To make the lemonade: Place the sugar and boiling water in a heatproof glass container and stir until the sugar has dissolved. Set aside to cool to room temperature. Cover and refrigerate overnight. Place in a large pitcher, add the cold water and lemon juice and stir well. Just prior to serving, add the lemon slices and some watermelon cubes to each glass.

  CHAPTER FIVE

  Potluck Pals

  As Sylvia returned to the cupboards near the sink to take down glasses and wrap them carefully in paper before packing them in boxes, Anna steeled herself to search the cabinet where she had found the red-and-white gingham tablecloth for more mildewed linens. She hoped that Sylvia was correct and the damage had come about because her sister had not properly washed and dried the tablecloth before putting it away, and not because the windows or water pipes had leaked.

  Kneeling, Anna reached deep into the cabinet and grasped another bundle of cloth—terry-cloth dish towels, she discovered when she brought them into the light, worn and suitable only for rags. She set them aside and felt around for more linens, but instead her fingers brushed something solid and smooth, and something else that felt like hard, twisted straw. Tugging the objects into the light, she found that she held a glass oval serving dish cut with facets to gleam like crystal and a slightly larger woven basket with handles on the ends.

  Taking one of the terry-cloth dish towels, she wiped a layer of dust from the cut-glass serving dish and held it up so the facets sparkled in the sunlight. Although it needed a good washing, not a single scratch or chip marred it, which suggested that it was either relatively new or that it had been cared for well as something precious and cherished. “Sylvia, look at this.”

  “More mildew?” As Sylvia leaned across the counter, her eyes widened at the sight of the dish and she let out a laugh of astonished delight. “My goodness, Anna, you’ve unearthed a treasure!”

  Anna balanced the cut-glass dish on top of the woven basket and carefully rose. “The dish looks to be in perfect condition, but the basket—” Anna set them side-by-side on the counter so that she and Sylvia could examine them together. The tightly woven yellow straw was spotted black with mold, and one of the handles had unraveled and had come detached on one end. Only then did Anna notice how the basket was shaped to fit snugly around the cut-glass dish.

  “My mother loved this set,” Sylvia said, touching the plate lightly, tracing a diamond facet. “It was a wedding gift from a cousin, one of the few members of her family not to disown her after she eloped with my father.”

  “What?” Anna exclaimed.

  “Oh, yes. Her parents wanted her to marry the son of a prominent New York businessman, but instead she ran off with a horse farmer from the middle of nowhere, Pennsylvania. All for love.” Sylvia spoke the last phrase in a disdainful, bemused tone that Anna imagined was an imitation of the cold, unforgiving parents who had disowned their own child for following her heart. “My mother’s cousin defied the entire family by sending this wedding gift.”

  Anna wasn’t sure if sending the gift was as courageous as Sylvia seemed to think. Surely the cousin could have sent it secretly, so that only Sylvia’s mother knew of her defiance. “I can tell your mother cherished it,” she said instead. “The basket’s a little damaged, but the dish is in perfect condition.” Anna doubted Sylvia’s mother would have approved of how they had been stored for the past few decades, but since that was Sylvia’s sister’s fault—and Sylvia’s sister seemed to be a sensitive topic around Elm Creek Manor—she didn’t mention it. “Did your mother save them for special occasions?”

  “Yes and no,” said Sylvia, smiling. “She used it on special occasions, but my mother always found a reason to call an ordinary day a special occasion, so the cut-glass dish was on our table quite
often. And on other tables, as well.” She placed the dish into the basket. “See how nicely it fits? The handles—before this one broke, of course—made it so easy to carry that my mother used this dish for every potluck dinner she attended. My father used to tease that she chose the recipe to fit the dish rather than choosing the right dish for a particular recipe.”

  “My mother did the same thing,” said Anna. “But her favorite potluck carrier was a ceramic cake plate with a plastic cover and a handle.” Anna had loved to attend potluck dinners in the neighborhood, sampling tasty casseroles and yummy desserts and matching them to their makers. She and her siblings had always compared notes afterward, evaluating the other ladies’ cooking skills and declaring that their mom was the best cook of all.

  “One of our campers told me a story once about a potluck birthday party she had celebrated as a child…” Sylvia rested her chin in her hand, thinking. “Yes, of course. Vinnie and the Potluck Pals.”

  “Vinnie?” The name sounded familiar. “Isn’t she the camper we had that birthday party for back in August? What was it—her eighty-second or eighty-third birthday?”

  “Something like that,” Sylvia said. “If she wants to leave that detail a bit vague, I say we should let her. But she’s shared other details with me and the Elm Creek Quilters, as well as many of our campers, so I’m sure she won’t mind if I share them with you.

  “You’d never know it from her sunny nature, but Vinnie had a tragic childhood. Her mother died when she was quite young, and her father simply fell apart. He could barely take care of himself, much less Vinnie and her elder brother. Vinnie began acting out in school—skipping classes, getting in fights—so she was sent to live with her aunt Lynn. Her aunt took good care of her, or so Vinnie says, but at the time she wanted nothing more than to go home to her father and brother.

  “Her eighth birthday approached, but Vinnie had no interest in celebrating. Vinnie told her aunt that she wanted to spend her birthday with her father and brother or do nothing at all. Well, for reasons I don’t know and probably wouldn’t accept, her father didn’t invite her to come home even for the day, so Vinnie resigned herself to no birthday party.”