Elm Creek Quilts [13] The Quilter's Kitchen (7 page)

Place the potatoes in a medium-size pot and cover with cold water. Bring to a boil over high heat and cook until tender, about 10 minutes (after the water boils). Drain and transfer to a large bowl.

Meanwhile, place the bacon in a large skillet and cook until the fat is rendered and the bacon is crisp, about 10 minutes. Transfer the bacon to a paper towel, crumble when cooled, and remove all but 2 tablespoons bacon fat from the pan. Reheat the pan and add the onion. Cook until tender and starting to brown, about 10 minutes. Add the vinegar, olive oil, mustard, salt, and pepper and whisk together. Pour over the still hot potatoes and very gently mix. Add the reserved bacon, parsley, and dill, toss gently, and serve immediately.

Roasted Autumn Vegetables

Serves 6 to 8

2 red onions, sliced

4 red bell peppers, sliced

2 yellow bell peppers, sliced

2 yellow squash, sliced diagonally

2 tablespoons olive oil or vegetable oil

8 garlic cloves, chopped

2 teaspoons dried thyme

½ teaspoon kosher salt

½ teaspoon black pepper

Preheat the oven to 400 degrees.

Put all the ingredients together in a large bowl and toss well. Transfer to a baking pan. Transfer to the oven and roast until tender, about 50 minutes.

Shoofly Pie

Serves 8 to 10

For the crust:

1½ cups all-purpose flour

¼ teaspoon kosher salt

½ cup (1 stick) unsalted butter, chilled and cut in slices

¼ cup cold water

For the filling:

¾ cup all-purpose flour

½ cup light brown sugar, loosely packed

4 tablespoons (½ stick) unsalted butter, chilled and cut in slices

¾ cup molasses

2 large eggs

½ cup hot water

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon kosher salt

To make the crust:
Place the flour and salt in the bowl of a stand mixer fitted with a paddle. Add the butter and mix on medium speed until the mixture resembles coarse sand, about 1 minute. Add the water and mix until just combined and the dough comes together, less than 1 minute. Shape the dough into a disk, wrap in plastic wrap, and refrigerate about 1 hour.

Preheat the oven to 350 degrees.

Roll out the dough to
¹
/
₈
-inch thickness on a lightly floured surface. Place the dough in a 9-inch pie tin and trim the overhang to 1 inch. Fold under the rim of dough and decoratively crimp. Cover and refrigerate while you prepare the filling.

To make the filling:
Place the flour and brown sugar in a small bowl. Add the butter and mix with your fingers until the mixture resembles coarse meal. Place two-thirds of the mixture in the bottom of the piecrust.

Place the molasses, eggs, ½ cup hot water, baking soda, cinnamon, cloves, and salt in a large bowl and whisk until the mixture begins to foam. Pour the molasses mixture into the pie shell and top with the remaining flour mixture.

Transfer to the oven and bake until set, 35 to 40 minutes. Cool on a rack.

Spice Cake

Serves 8 to 12

For the cake:

1 cup (2 sticks) unsalted butter, at room temperature

1½ cups light brown sugar, loosely packed

2 large eggs, at room temperature

1 cup buttermilk or full-fat yogurt

1 tablespoon grated lemon zest (1 lemon)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

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teaspoon black pepper

Pinch of ground cloves

1 cup toasted walnuts or pecans (measured whole), then finely ground (optional)

For the soaking syrup:

½ cup light brown sugar, loosely packed

¼ cup water

½ cup (1 stick) unsalted butter, melted

1 teaspoon vanilla extract

Pinch of kosher salt

Confectioners’ sugar for garnish

Preheat the oven to 350 degrees F. Lightly butter and flour a 9-inch Bundt pan.

To make the cake:
Place the butter and brown sugar in the bowl of a mixer fitted with a paddle and beat until well creamed, 3 to 5 minutes. Add the eggs and beat again.

Place the buttermilk, lemon zest, and vanilla in a bowl and beat well.

Place the dry ingredients in a bowl, toss to combine, and add, in three additions, to the butter mixture, alternating with the buttermilk mixture. Scrape down the sides of the bowl between additions. Add the nuts, if using, and mix again.

Place in the prepared pan, transfer to the oven, and bake until a tester comes out clean, 45 to 60 minutes.

Prepare the soaking syrup:
While the cake is baking, place the ingredients in a small pot and bring to a boil over high heat for 2 minutes.

Cool the cake in the pan for 5 minutes, invert, and then prick the surface of the cake with a toothpick.
Brush
(don’t pour) on the soaking syrup and cool to room temperature. Cover with plastic wrap and serve immediately or set aside for up to 2 days, turning it over every half day or so. Sprinkle with confectioners’ sugar.

Mulled Cider

Serves 8

½ gallon apple cider

¼ teaspoon ground allspice

½ teaspoon ground ginger or ground cardamom 2 cinnamon sticks

Strips of peel from 1 orange

½ cup to 1 cup Calvados, rum, or brandy

Place the cider, spices, cinnamon sticks, and orange peel strips in a large pot and bring to a boil over high heat. Reduce the heat to low and simmer for 10 to 15 minutes, depending upon how strong you want the cinnamon to be. Add 1 to 2 tablespoons Calvados to each cup and top with the hot cider.

When Anna finished clearing out the last of the cabinets by the window, she rose, stretched, and brushed off the seat of her jeans, wondering what part of the enormous workload she should tackle next. Her thoughts lingered on Sylvia’s story of the Harvest Dance, on the flavors of the season—pumpkins, squash, apples, roasted potatoes—and the importance of sharing one’s blessings with friends and loved ones. The Bergstroms had apparently understood this well, and that spirit of sharing and gratitude infused Elm Creek Manor even into the present day, nurtured and strengthened by Sylvia and the Elm Creek Quilters.

“That’s it for the champagne flutes,” Sylvia said, closing the box. “I thought we had another dozen more but I suppose we must have broken a few through the years.”

“We have lots of other cupboards to search,” Anna said, gesturing to the cabinetry lining the walls on both sides of the stove and the refrigerator.

Sylvia eyed all those they had not yet emptied, hands on her hips. “That’s encouraging in one regard and quite discouraging in another.”

“We’ll finish in time,” Anna reassured her. “If we have to, we’ll postpone the work a bit.”

“And find ourselves rescheduled for February or March? Absolutely not. We’ll clear out the kitchen on time even if it means throwing everything into boxes entirely at random and sorting it out later. I’d rather not operate in such haphazard fashion, but if it comes down to the wire…” Sylvia opened another cabinet, shaking her head. “I must stop distracting us from the task at hand. Less rambling and more work is the order of the day, I think.”

“I enjoy your stories,” Anna protested. “They don’t distract me. They motivate me.”

“I can’t imagine why,” scoffed Sylvia, reaching deep into a cupboard.

Anna couldn’t bring herself to explain. The Elm Creek Quilters had a long, shared history—and Anna had a lot of catching up to do. Sylvia’s stories helped her learn more about the manor and the people who had made it their home, past and present. The other Elm Creek Quilters might have heard these stories and others like them many times through the years, but it was all new to Anna. She would never feel like a true Elm Creek Quilter if she didn’t understand the common history they took for granted.

“Oh, for goodness’ sake.” Sylvia withdrew something from the cupboard that at first glance reminded Anna of the basket carrier for the cut-glass dish. Then Sylvia blew off some dust and set it on the counter, and Anna saw that while it was indeed woven of straw, it was shaped like a curved cone and was far less finely crafted than the basket.

“My sister’s handiwork,” Sylvia said, studying it. “A seventh-grade art project. Strange, but it doesn’t look as bad as I remember.”

“What is it?” asked Anna tentatively, not wishing to offend.

Sylvia’s eyebrows rose. “It’s a cornucopia, of course.”

“Oh, right, right.” Once Anna knew what it was supposed to be, she was able to see the resemblance. “That’s not bad for a seventh grader’s work.”

“You’d think it was David in marble the way my parents carried on about it when Claudia brought it home from school.”

“You know how parents are,” Anna said. “I bet they acted the same way about your schoolwork.”

“That’s a bet you would lose.”

Anna couldn’t believe it, but Sylvia spoke so adamantly that she decided not to pursue the question. “So this cornucopia,” she said instead, “I’m guessing it was for Thanksgiving?”

“That’s right. While my classmates and I were tracing around our hands to make crayon-on-paper turkeys, my sister’s class worked on these marvels.” Sylvia sighed and shook her head as Anna picked up the cornucopia to examine it. “Their teacher was a bit eccentric. When I had her a few years later, she had us make papier-mâché pilgrims. Mine was so frightful it would have been better suited for Halloween.”

Anna burst out laughing. “I’d love to see it. Please tell me it’s in one of these cabinets.”

“I certainly hope it was discarded long ago. In fact, if I recall correctly, I threw it in the trash myself before Thanksgiving weekend was over.” Sylvia took the cornucopia, and for the first time Anna saw her regard it with something close to fondness. “This cornucopia was the centerpiece of our Thanksgiving table every year from the time Claudia brought it home from school. When we gathered for our holiday feast, each member of the family placed something in the cornucopia that represented what they were most thankful for that year. My mother always placed a photograph of our family, naturally. My father usually added something like an apple or a horseshoe to represent our thriving farm. Claudia usually drew a picture of our parents, or of Jesus, or sometimes our family with Jesus—a transparent attempt to win praise from the adults for her goodness and piety, if you ask me, but they always fell for it.”

“What were you thankful for as a child?” Anna asked.

“Oh, when I was very young I would cram a favorite toy into the cornucopia and leave little room for anything else. In later years I would contribute a favorite poem, or a picture, and once I tried to re-create Elm Creek Manor in popsicle sticks. Claudia said it looked like an outhouse, but my father said it was an excellent likeness.”

Anna nodded, hiding a smile, and didn’t point out that Sylvia’s father, at least, appeared as biased about his younger daughter’s artistic achievements as his elder’s.

“Grandparents and aunts and uncles and cousins all contributed something to the cornucopia,” Sylvia continued, “and after supper, we examined the items one by one as each person explained what they were most grateful for that year and why.”

“It sounds like a wonderful tradition.”

“It was, indeed. Some years it wasn’t easy to narrow our many choices to only one, and other times it was difficult to feel sincerely grateful for anything. Either way, our tradition never failed to remind us to consider how much we had to be grateful for, even in the most difficult of times.”

Anna watched as Sylvia gently placed the cornucopia in a clean, sturdy carton. “Maybe we could resume the tradition this Thanksgiving.”

“Perhaps we should,” said Sylvia. “This year, I for one will need the reminder to count my blessings.”

“Why?” asked Anna. “Is something wrong?”

Sylvia’s expression softened and she reached across the counter to pat Anna’s hand. “Nothing serious, my dear. It’s just that it will be a lonelier Thanksgiving than usual around here this year. Usually the Elm Creek Quilters spend Thanksgiving Day with their families, of course, but the next day, we gather here for quilting and a special feast. Everyone brings a dish to pass—”

“Another potluck,” Anna broke in, smiling.

Sylvia nodded. “We’re partial to them, as you’ve already discovered. This potluck, however, has a theme: Our recipes have to use leftovers from our Thanksgiving dinners. Sarah makes a turkey tetrazzini that’s second to none.”

Anna still didn’t understand the reason for Sylvia’s sudden melancholy. “But not this year?”

“Unfortunately, no. Since Judy moved to Philadelphia, she obviously can’t make it, and you’ve no doubt already overheard Gwen lamenting that Summer is too busy with her graduate school studies to come home until the end of fall quarter.”

Anna had not heard any such thing, and Summer’s boyfriend drove her to the manor almost every day. “Does Jeremy know?”

“I have no idea, dear. I assume Summer has told him.” Sylvia eyed Anna curiously. “But if he hasn’t mentioned it, perhaps not.”

Anna shrugged, suddenly uncomfortable, although she could not say exactly why. “Two people will be missing, but surely the rest of you can celebrate.”

“Three. Bonnie’s traveling, too, and I don’t think she’ll return to Waterford for Thanksgiving. If anything, she’ll spend the holiday with one of her children out of town.” Then Sylvia shook her head as if to clear it of nonsense. “What’s the matter with me? I’ve been thinking only of the friends who have departed and not of the new friends recently arrived. That’s reason enough to be grateful, to give thanks. You’re absolutely right, Anna. We must continue our tradition, and—” She gave her sister’s cornucopia an affectionate pat. “This will be our centerpiece. I already know what I’ll tuck inside it on Thanksgiving Day. You’ll come, won’t you, Anna? I insist. For Thanksgiving as well as the Elm Creek Quilters’ celebration the next day.”

“I wouldn’t miss it,” Anna exclaimed, “but I’m not coming as a guest. Do you think I’d let anyone else prepare the first Thanksgiving feast in my new kitchen? I’ve had the menu planned for two weeks!”

She had already resolved that it would be the most delicious Thanksgiving dinner any of the Elm Creek Quilters had ever tasted. Now she had an extra incentive to make the occasion memorable, not for the absence of beloved friends, but for the enticing aromas and scrumptious flavors of roast turkey, butternut squash, sweet potatoes, and pumpkin pie—all the traditional flavors of the season presented as Anna’s gift of gratitude to her new colleagues and future friends.

Apple Cider–Cheddar Fondue

Serves 6

4 cups shredded sharp cheddar cheese

1 tablespoon plus 1 teaspoon cornstarch

1¼ cups apple cider

2 teaspoons lemon juice

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teaspoon ground nutmeg

Kosher salt and black pepper

12 ounces cooked sausage, cut into bite-size pieces

1 small loaf sourdough bread, cut into cubes

2 large apples, cored and sliced

Place the cheese, cornstarch, cider, lemon juice, and nutmeg in a heavy-bottomed pot and cook over medium heat until the cheese has melted and the mixture is smooth, about 5 minutes. Season to taste with salt and pepper. Transfer to a fondue pot and serve immediately with sausage, bread, and apples.

Roast Turkey

Serves 10 to 12

One 12-to 15-pound turkey

2 medium onions, halved and coarsely chopped

2 to 3 carrots, coarsely chopped

2 celery talks coarsely chopped

1 lemon, quartered

2 rosemary branches, 4½ to 5½ inches, or thyme, 3 to 4 inches

4 tablespoons (½ stick) unsalted butter, melted

2 teaspoons kosher salt

1 teaspoon black pepper

1 cup water

Adjust one oven rack to the lowest position and remove the remaining racks. Preheat the oven to 425 degrees F and line the bottom of a 12-inch V-rack with aluminum foil. Poke holes in the foil with the tip of a skewer or knife. Place the V-rack in a large shallow roasting pan.

Remove the neck, heart, and gizzard and set aside to make the gravy later. Discard the liver (the soft, reddish brown globelike thing).

Rinse the turkey, inside and out, several times with cold running water. Pat dry with a paper towel several times: The turkey skin should be as dry as possible.

Place the onions, carrots, celery, lemon, and rosemary in a medium bowl and toss to combine. Set aside. Brush the turkey breast with 2 tablespoons butter, then sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Set the turkey
breast side down
on the V-rack. Brush the turkey back with the remaining 2 tablespoons butter and sprinkle with the remaining 1 teaspoon salt and ½ teaspoon black pepper. Fill the cavity with half the vegetable mixture. Scatter the remaining mixture in the roasting pan; pour 1 cup water over the scattered vegetables.

Transfer the pan to the oven and cook for 1 hour. Remove the roasting pan from the oven and transfer it to a countertop; close the oven door. Do not place the turkey on the oven door.

Lower the oven temperature to 325 degrees F.

Using a clean dish towel or two pot holders, turn the turkey breast side up. Return the roasting pan to the oven and cook until the dark thigh meat reaches 170 to 180 degrees F, the legs move freely, and the juices run clear (not pinkish red), about an additional 2 hours. Remove from the oven and let rest, uncovered, for about 20 minutes. (Throw the dish towel in the washing machine.)

Cranberry Corn Bread Dressing

Serves 8 to 10

1 tablespoon olive oil or unsalted butter

1 Spanish onion, chopped

4 celery stalks, diced

2 Granny Smith apples, peeled if desired, and diced

1 cup fresh cranberries

7 to 8 cups day-old crumbled corn bread (homemade or store-bought)

½ cup chopped walnuts or pecans

3 tablespoons chopped fresh Italian flat-leaf parsley

2 teaspoons dried sage

3 tablespoons chopped fresh rosemary, or 1 tablespoon dried

3 tablespoons chopped fresh thyme, or 1 tablespoon dried

1 teaspoon kosher salt

2 tablespoons dry vermouth

2 large eggs

Preheat the oven to 350 degrees F. Lightly butter a 9 x 13-inch pan.

Place a medium-size skillet over low heat and when it is hot, add the oil. Add the onion, celery, apples, and cranberries and cook until tender, 15 to 20 minutes.

Add the remaining ingredients, mix well, place in the prepared pan, and transfer to the oven. Bake until golden brown on top, about 35 minutes.