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Read Online Elm Creek Quilts [13] The Quilter's Kitchen by Jennifer Chiaverini - Free Book Online Page B
Authors: Jennifer Chiaverini
Tags: Historical, Contemporary
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when it is hot, add the thighs, skin side down, and sear until well browned, about 4 minutes per side. Using tongs, remove the chicken, and set aside on a plate.
Pour off all but 1 tablespoon of the fat. Reduce the heat to low, add the mushrooms, fresh fennel, carrots, celery, onion, garlic, thyme, and fennel seeds and cook until the vegetables are soft and golden, 10 to 15 minutes. Add the wine and chicken broth, return the chicken to the skillet, raise the heat to medium high and bring to a low boil. Cook, turning the chicken halfway, until the meat falls away from the bone, about 1 hour.
Cool, then skim off and discard the fat. Cover and refrigerate overnight. Reheat by placing over medium heat and cooking until warmed throughout, about 10 minutes. Serve garnished with the parsley.
Fruit Salad
Serves 6 to 8
1½ cups cantaloupe, cut with a melon baller
1 cup honeydew melon, cut with a melon baller
1 cup seedless green grapes
1 cup hulled fresh strawberries
1 cup fresh blueberries
1 cup diced fresh pineapple
1 cup fresh raspberries
1 banana, thinly sliced
¼ cup fresh mint leaves, left whole
Place all the ingredients in a bowl, toss, and serve immediately.
Sour Cream Cake
Serves 10 to 12
1 cup whole milk
¾ cup poppy seeds
½ cup sour cream or whole-milk yogurt
1 tablespoon vanilla extract
2 tablespoons fresh lemon juice
1 cup (2 sticks) unsalted butter, at room temperature
1 1 / 3 cups sugar
3 large eggs, at room temperature
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
Preheat the oven to 350 degrees F. Lightly butter a standard Bundt pan.
Place the milk and poppy seeds in a small saucepan and bring to a low boil over medium-high heat. Set aside to cool for 15 minutes. Add the sour cream, vanilla, and lemon juice and mix well.
Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until light, fluffy, and a pale lemon color, 3 to 5 minutes. Add the eggs one at time, beating well and scraping down the sides of the bowl before each addition. Add 1 cup of flour and beat well. Scrape down the sides of the bowl and add half the reserved poppy seed mixture, continuing to beat.
Scrape down the sides of the bowl, add the baking powder, salt, and the remaining 1 cup of flour and beat well. Scrape down the sides of the bowl again, then add the remaining half of the poppy-seed mixture and mix well. Scrape down the sides of the bowl and pour into the prepared pan.
Transfer to the oven and bake until the top is just golden and a knife inserted comes out clean, 45 to 50 minutes.
Pot Luck Punch
Yield: 12 cups
4 cups grapefruit juice
4 cups orange or tangerine juice
2 cups pomegranate juice
2 cups cranberry juice
Pour into a pitcher, stir well, and refrigerate up to 5 days.
CHAPTER SIX
Harvest Dance
Sylvia washed the cut-glass dish and took it to the parlor for safekeeping, unwilling to risk damaging it in the carton with the other glassware or, worse yet, misplacing it in the discard box. When she returned to the kitchen, Anna had finished emptying the cabinet—towels and washcloths that went straight into the trash—and had moved on to the next. It was stuffed full of plastic storage containers, bottoms and lids arranged in no discernable pattern.
“Potlucks were once very popular around here,” Sylvia remarked as she returned to the kitchen with another stack of brown paper for wrapping glassware. “The older generations sometimes called them ‘covered-dish suppers,’ but they’ve always been a part of the social life in the Elm Creek Valley.”
Anna began sorting the plastic containers and lids into piles, determined to recycle any pieces that didn’t have a match. “It sounds like your mother enjoyed potlucks.”
“Not just my mother, but all her friends and neighbors going back generations.” Sylvia examined a dusty champagne flute for flaws, nodded her approval when it passed inspection, and wrapped it carefully
Pour off all but 1 tablespoon of the fat. Reduce the heat to low, add the mushrooms, fresh fennel, carrots, celery, onion, garlic, thyme, and fennel seeds and cook until the vegetables are soft and golden, 10 to 15 minutes. Add the wine and chicken broth, return the chicken to the skillet, raise the heat to medium high and bring to a low boil. Cook, turning the chicken halfway, until the meat falls away from the bone, about 1 hour.
Cool, then skim off and discard the fat. Cover and refrigerate overnight. Reheat by placing over medium heat and cooking until warmed throughout, about 10 minutes. Serve garnished with the parsley.
Fruit Salad
Serves 6 to 8
1½ cups cantaloupe, cut with a melon baller
1 cup honeydew melon, cut with a melon baller
1 cup seedless green grapes
1 cup hulled fresh strawberries
1 cup fresh blueberries
1 cup diced fresh pineapple
1 cup fresh raspberries
1 banana, thinly sliced
¼ cup fresh mint leaves, left whole
Place all the ingredients in a bowl, toss, and serve immediately.
Sour Cream Cake
Serves 10 to 12
1 cup whole milk
¾ cup poppy seeds
½ cup sour cream or whole-milk yogurt
1 tablespoon vanilla extract
2 tablespoons fresh lemon juice
1 cup (2 sticks) unsalted butter, at room temperature
1 1 / 3 cups sugar
3 large eggs, at room temperature
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
Preheat the oven to 350 degrees F. Lightly butter a standard Bundt pan.
Place the milk and poppy seeds in a small saucepan and bring to a low boil over medium-high heat. Set aside to cool for 15 minutes. Add the sour cream, vanilla, and lemon juice and mix well.
Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until light, fluffy, and a pale lemon color, 3 to 5 minutes. Add the eggs one at time, beating well and scraping down the sides of the bowl before each addition. Add 1 cup of flour and beat well. Scrape down the sides of the bowl and add half the reserved poppy seed mixture, continuing to beat.
Scrape down the sides of the bowl, add the baking powder, salt, and the remaining 1 cup of flour and beat well. Scrape down the sides of the bowl again, then add the remaining half of the poppy-seed mixture and mix well. Scrape down the sides of the bowl and pour into the prepared pan.
Transfer to the oven and bake until the top is just golden and a knife inserted comes out clean, 45 to 50 minutes.
Pot Luck Punch
Yield: 12 cups
4 cups grapefruit juice
4 cups orange or tangerine juice
2 cups pomegranate juice
2 cups cranberry juice
Pour into a pitcher, stir well, and refrigerate up to 5 days.
CHAPTER SIX
Harvest Dance
Sylvia washed the cut-glass dish and took it to the parlor for safekeeping, unwilling to risk damaging it in the carton with the other glassware or, worse yet, misplacing it in the discard box. When she returned to the kitchen, Anna had finished emptying the cabinet—towels and washcloths that went straight into the trash—and had moved on to the next. It was stuffed full of plastic storage containers, bottoms and lids arranged in no discernable pattern.
“Potlucks were once very popular around here,” Sylvia remarked as she returned to the kitchen with another stack of brown paper for wrapping glassware. “The older generations sometimes called them ‘covered-dish suppers,’ but they’ve always been a part of the social life in the Elm Creek Valley.”
Anna began sorting the plastic containers and lids into piles, determined to recycle any pieces that didn’t have a match. “It sounds like your mother enjoyed potlucks.”
“Not just my mother, but all her friends and neighbors going back generations.” Sylvia examined a dusty champagne flute for flaws, nodded her approval when it passed inspection, and wrapped it carefully
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