Archive | Edible Tapestry

Book Club Recipe: Someone Else’s Love Story

Today’s post by chef Ingrid of Edible Tapestry | @EdibleTapestry


Not that there was anything wrong with Someone Else’s Love Story by Joshilyn Jackson, or her writing, but I did stamp my foot a little when I didn’t get the ending I was hoping for. My first thought was that somebody should have given that girl, Shandi, something more stimulating to tempt “Thor” with than a pot of potato soup. Yes, he was a simple, down-to-earth guy who would appreciate such a basic, home-cooked meal, but I thought we were on a mission, here! Weren’t we? Was I the only one who was rooting for her? Surely, I thought, Mimmy had some fabulous concoction from her time as owner of the Olde Timey Fudge Shoppe that would work wonderfully to entice a potential lover. But considering the fact that she had spent years loving just one man, and from a distance, I guess seduction, and teaching her daughter the art of, had been the last thing on Mimmy’s mind.

If characters were real and we could jump into books to help them out, I’d pop into this one and sneak my recipe for Orange Creamsicle Fudge into Mimmy’s recipe file so it would be on hand for Shandi when she needed it. I know that the outcome would have been the same. It would have to be, it’s too beautiful and perfect, but at least Shandi could always have known that she gave it her best shot.


3/4 stick butter

Dash of salt

1/2 to 1 T heavy cream

1 tsp. orange extract

1 tsp vanilla

3 c. confectioner’s sugar

Food color to make orange fudge


Heat the butter in a small saucepan over low, just until it is melted.


Remove from the heat. Whisk in the salt and extracts. Using a heavy spoon, stir in the sugar, adding cream as needed until a workable confection is made.

Divide the fudge in half.


Add just enough food color to make one half a bright orange. I used just a smidge of peach paste color and a couple of drops of liquid yellow.


Knead in the color, then very lightly mix the orange colored fudge into the remaining white fudge to swirl and marbleize it. Press it into a plastic or parchment lined 9X9″ square pan, or something similar, and chill.

When it’s solid, cut it into squares.


Yield: approximately 1 lb.

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Book Club Recipe for The Firebird

Today’s post by Ingrid from Edible Tapestry | @EdibleTapestry

A huge thanks to our lovely chef Ingrid for this recipe inspired by Susanna Kearsley’s THE FIREBIRD. We know our book clubs will love nibbling on these as they meet this month to discuss the novel!


Scottish castle ruins by the sea, English tea, Russian empresses…given these topics as inspiration, I didn’t have to reach far to decide that tea cakes would be the subject of my recipe creation for June. The Firebird by Susanna Kearsley begs for readers to sit in a comfy chair sipping a hot brew, nibbling a plateful of something fresh from the oven. Add blooming English lavender to the mix and you get Lavender Lemon Tea Biscuits.

They were a cinch to make. I used fresh lavender from my gardens in the recipe, but dried culinary lavender would work just as well. A little egg wash with lavender and lemon sugar sprinkled over each cookie gives them extra sweetness, flavor, and crunch.

Lavender Lemon Tea Biscuits


2 1/2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. Himalayan pink salt

1 tsp. lemon zest

2 T lavender flowers

10 T butter

1 1/2 c. sugar

2 large eggs

Additional flour for rolling dough


1 egg, beaten

1 tsp. lemon zest

1 T lavender flowers


Heat oven to 350 degrees.

Combine all the dough ingredients in the bowl of a mixer.




Mix at medium speed until they come together to form a dough. Transfer to a floured board. Roll to 1/4 inch thick.


Using a cookie cutter of your choice, cut into shapes.


Place the shapes on ungreased cookie sheets.


Combine sugar, lemon zest, and lavender for topping. Brush each tea biscuit with beaten egg. Sprinkle on a bit of the lavender lemon sugar.


Bake for 10 minutes. Immediately remove to cool on racks.


During my experimentation with this dough, I also made a gluten-free version and it worked well. I used Bob’s Red Mill All-purpose Gluten Free flour to substitute for the regular a.p. flour and reduced the volume of the butter to half.

Yield: app. 4 dozen



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Orphan Train: Featured Recipe

Today’s post by Ingrid of Edible Tapestry | @EdibleTapestry

Today we have a recipe inspired by this month’s book club selection, ORPHAN TRAIN, and created by chef Ingrid of Edible Tapestry. We thought it fitting to provide this for the She Reads book clubs that will meet throughout the month to discuss the novel. We hope you find the book and this dish equally delicious!



I’d intended to make a savory dish for May’s book selection as my last two guest posts were very sweet. The point of my collaboration with She Reads, however, is to create a recipe that is inspired by incidents in the book and the characters that they are centered around.

It was a dish from character Niamh’s own poignant culinary recollections that I decided must be the May recipe, despite the fact that I kept thinking someone really needed to cook that poor girl a dinner of fried chicken and mashed potatoes with creamed corn and collards. But the memory of her gram rolling yellow dough for a rhubarb tart while a goose roasted in the oven was such a source of comfort to her–the thing she uses to get through some difficult moments in Orphan Train. Her life, filled with strife from an early age, moves from one period to another with very few moments of tranquility. All she wants is to feel to safe. This vision of Gram bustling around her kitchen in County Galway momentarily calmed her and was the perfect inspiration for this recipe.

I was stubborn about this idea of mine. Rhubarb has been hard to find. The farmers in our area tell me it won’t be ready until next week. But one, Jane from Garnet Creek Road, said hers was ready and available for purchase. Look at these beautiful stalks.


I added a cup of diced strawberries for sweetness and color, but the rhubarb takes center stage in the tart, unlike the berry sweetness of a strawberry rhubarb pie. I used turbinado sugar which made a deep, rich burgundy filling. I loved the look and taste but white sugar would make a filling of a brighter color. For convenience, a prepared crust can be substituted for the Flaky Yellow Crust I have included in the recipe.


Flaky Yellow Crust:

1 c. all-purpose flour, plus additional flour for rolling

1/2 tsp. salt

1/2 tsp. sugar

6 T butter, cut into pieces

1/2 tsp. white vinegar

1 egg yolk

2 T ice cold water

Rhubarb Filling:

3 c. fresh rhubarb, sliced into half inch pieces

1 c. fresh, diced strawberries

2 c. sugar

Pinch of salt

1 T all-purpose flour

1 T butter


Heat oven to 350 degrees.

Combine all filling ingredients.




Bring to a simmer over medium heat.


Cook 20 minutes until thickened and reduced, stirring frequently.

To make the crust, sift together the salt, sugar, and flour in a medium sized mixing bowl.


Cut in the butter until the mixture resembles lumpy beach sand.



Add the egg yolk, vinegar, and water.


Mix just until the dough comes together. It happens very quickly. Over-mixing will make a tougher dough. Pat the dough into a flattened circle on a floured surface.


Dust the surface with flour. Roll into a circle large enough to fit inside a tart dish or pan.


Roll the dough up on the rolling pin to transfer.


Unroll it into the tart pan.


Fold the excess edges under to form a thick crust or trim it off.


Prick the bottom of the dough.



When the filling is ready, pour it into the prepared crust.


Bake for 35 minutes.


Cool 30 minutes at room temperature, then chill thoroughly before serving to allow the filling to firm.



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