Tag Archives | Edible Tapestry

Book Club Recipe – Love Water Memory

Today’s post by our resident chef and book-lover, Ingrid of Edible Tapestry | @EdibleTapetry

When Lucie is reluctantly befriended by her neighbor in Love Water Memory, the reclusive woman determines to teach the absent-minded girl how to cook. First Susan shows her how to make the perfect omelet, then promises that a lesson in pie making would be in their future. As a former resident of the Puget Sound area, I was looking forward to learning pie making methods from the Pacific Northwest native. I have fond memories from the years I lived there with my Navy enlisted husband of stopping at Kitsap Peninsula roadside fruit stands to buy fresh Washington cherries by the gallon. When the story veered in a more urgent direction so that the reader could learn how Lucie and Grady’s story concluded, I decided to fill in for Susan and make my January book review post all about pie making. I hope that fictitious Susan would approve of my methods.

Pie making is pretty simple. Ever hear the phrase easy as pie? It exists for a reason. As long as you begin with a tried and true recipe, such as the one I spent those years and bags of Washington cherries working hard to develop, Ultimate Flaky Pie Crust, you should end up with a light and tender homemade crust to enfold any filling you choose.

The most fun for me is in the decorative portion of pie making. A basket weave lattice is my favorite, but vent-slit, sugared tops and plain fluted edges are just as pretty. 3simplecrusts2For more ideas on making decorative pies, check out Rachel Sanders’ BuzzFeed article 23 Ways to Make Your Pies More Beautiful.

Here are a few pie making facts to make the process more easily understood:

  • Filling recipes are easy to come by. Poured fillings for pumpkin, custard, or cream pies have no pastry topping.
  • Pie pastry itself is primarily made from flour, fat — butter, lard, or oil–, and water. The addition of eggs and acid can make it more tender but are not necessary elements.
  • The key to a flaky crust is to avoid overworking the dough. Gluten in wheat flour is activated when dough is manipulated. That is why bread dough is kneaded to make it elastic, but pie pastry dough is only mixed until combined. To make a light crust you do not want to work the gluten until it gets rubbery.
  • Chilling the dough before rolling, or simply allowing it to rest at room temperature, allows gluten to settle down before the pastry is shaped.
  • A refrigerator pie, such as chocolate cream, is poured into a baked pie shell. To keep the shell from rising and bubbling up while it bakes, a layer of aluminum foil can be placed over the rolled crust in the bottom of a pie pan and covered with raw beans. The weight of the beans will hold the shell in place as it cooks.

Easy as Pie Mini Cherry Turnovers


4 c. pitted fresh cherries

1 1/2 c. confectioner’s sugar

3 T butter cut into small pieces

1/8 tsp. salt


2 c. all-purpose flour

1 tsp. baking powder

Pinch of salt

3/4 c. butter (1 1/2 sticks)

1 beaten egg

1 T apple cider vinegar

Approximately 1/4 c. ice cold water (amount may vary)

Extra water for sealing the edges of the turnover dough.


To make the pastry, sift together the flour, baking powder, and salt.

Cut in the butter until the mixture is crumbly. You can use a pastry cutter, your fingers, or even a couple of forks. And once you have the method down, you can take a shortcut and use a food processor.


Stir in the vinegar and egg, then drizzle in a little water at a time while mixing, just until the dough holds together.

Chill until ready to use, half an hour or so, to allow the gluten to rest for easy rolling and the butter to firm up to prevent sticking.

Heat oven to 400 degrees F.

Make your filling by combining all the ingredients.



Roll the pastry dough onto a generously floured surface to around an 1/8″ in thickness.


Cut out circles any size you like. I used a plastic food storage container approximately 3″ in diameter.


Place a heaping tablespoon of the cherry filling onto the center of each dough round.


Lightly brush the edge of half the circle of filled dough with water. You can use a pastry brush or just your fingertip.

Fold the opposite edge of dough over the filling to meet the moistened edge. With dry hands, pinch the edges together to seal.

Use fork tines to make a decorative edge over the pinched dough, if you like.


Place on a sheet pan.

Bake for 15 to 20 minutes.



Note: Any flavor of commercially prepared pie filling can be substituted for the cherry filling. To make the pastry with a food processor, whir together the dry ingredients. Add the butter and cut in by pulsing the processor until it is all combined. Blend in the egg and vinegar. Drizzle in the water slowly while the machine is running. Turn it off the second the dough comes together and leaves the sides of the bowl, forming a ball.

read more

Book Club Recipe: The Girl You Left Behind

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

Meeting with your book club this month to discuss THE GIRL YOU LEFT BEHIND? Try making this amazing dish inspired by the novel.


Chou Farci

When Sophie asks the Kommandant in The Girl You Left Behind if there are any dishes he would prefer her to cook, he answers that the meal she served to him and his men that same evening is one they would enjoy having again in the near future. She describes to him how she prepares the meal that is called Chou Farci.

It’s sausage meat, some vegetables and herbs, wrapped in cabbage leaves and poached in stock.

I was so inspired by her explanation that I wanted to find out what was so special about this take on the ordinary beef and rice stuffed cabbage, baked in tomato sauce, that I’d grown up eating. I decided it would be the perfect October She Reads dish, and imagined ladies carrying towel wrapped Crock Pot liners of steaming stuffed cabbage parcels to their book club meetings to discuss Jo Jo Moyes’ First World War novel.

The first thing I thought of when buying my ingredients, the pork sausage, in particular, was the baby that Sophie was holding wrapped in a blanket on her first meeting with the new Kommandant assigned to her village. Just as she worried about his reaction to the baby in her arms, had he taken a closer look, I was concerned that the types of sausage available to me wouldn’t be appropriate for the traditional French stuffed cabbage dish that the German officer was so fond of. And “some vegetables and herbs” was a vague enough description to keep me chewing my lip, hoping I’d be able to pull it off.

I decided to stick with ingredients that would have been readily available to Sophie in her wartime, French farm village. Just what would have been in those crates the Kommandant had delivered to the inn? Contaminant-free, freshly baked, crusty bread from the village baker, carrots, onions, and basic herbs, such as parsley and sage. I added one of my farm fresh eggs to the list to make sure my cabbage bundles would hold together while they poached. The butcher at my favorite meat market directed me to his most mild, basic links and I was on my way.


1 lb. mild sausage. Mine was of the Italian variety, but very basic. You could even use mild breakfast sausage, if you like.

2 c. bread crumbs

1/4 c. finely grated carrot

1/4 c. sliced green onions

2 T chopped, fresh parsley

1 tsp. minced sage

1/2 tsp. salt. You may want to cook a little of the filling without salt to taste it. Your sausage may be salty enough.

1/4 tsp. pepper

1 egg

6 to 8 cabbage leaves

3 to 4 cups stock


Gently coax 6 to 8 leaves from a head of cabbage by cutting each at the stem.

Cut the hard vein from the base of each leaf in a “V” shape so that the leaf will fold over the sausage stuffing easily.

Bring a stock pot of water to boil. Blanch the leaves until softened, 3 to 4 minutes.

Remove from the heat and thrust into very cold water to stop the cooking process.

Squeeze the sausage from its casings into a bowl.

Add the bread crumbs, carrots, onions, herbs, egg, and salt and pepper.

Mix together to thoroughly combine.


Place a ball of filling in the center of each cabbage leaf and wrap the sides of the leaf up to make a round parcel.


Do this with remaining stuffing and leaves.

Lay the stuffed leaves in the bottom of a stock pot.

Cover with stock.


Bring the liquid to a poaching temperature, just until there is barely any movement. Poach for 2 hours.

You could also place them in the bottom of a slow cooker and cover with the stock. 8 hours on low should do it, but you should keep an eye on the level of the liquid to make sure it doesn’t evaporate away.

I really wanted to thicken the poaching liquid once the stuffed cabbage leaves were cooked to make a sauce, but Sophie didn’t, so I didn’t either.


6 to 8 servings.

read more

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



read more

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.



read more

Featured Recipe For AND THEN I FOUND YOU

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

A specially crafted recipe for the She Reads book clubs meeting this month to discuss Patti Callahan Henry’s AND THEN I FOUND YOU…


Jack begins his annual letters to Kate, “Happy…birthday to Luna.” Every time I read his opening lines I thought to myself that Luna needed a birthday cake. She missed all those birthday celebrations with her birth parents. So as the She Reads guest recipe blogger I became determined to do my darndest to see that she got one, or two, of those cakes. I kept reading to see if there would be inspiration elsewhere for a recipe idea to coincide with Patti Callahan Henry’s new novel, And Then I Found You. But by the time I reached the end of the book I still felt that Luna should have her birthday cake.

I was talking to my teen sons about how I should go about creating a birthday cake for the character without actually mixing together two layer yellow cake ingredients and whipping up a vat of butter cream. We were discussing her name and how it means the moon. Without hesitating, my thirteen-year-old son said I should make Moon Pies. Perfect. Especially since the book is primarily set in Alabama, Georgia, and South Carolina. Moon Pies are a great tradition in the southern states. Yep. Luna pies with colored sprinkles. I would even give Luna a lit pink birthday candle in the finished dish photo.

After I’d imagined what I would need to create my Luna pies, it occurred to me that Moon Pies might simply be glorified, preassembled s’mores. Really?! I knew I wanted Luna’s to be chocolate coated. Sure enough, I found all the ingredients but candy sprinkles in front of the sporting goods department of my local discount store, waiting for would-be campers. Graham crackers went in my shopping basket along with the biggest Hershey bar I’d ever seen and those gargantuan roasting marshmallows that you can only find during camping season.

When I got my goodies home, the trial and error began. How to cut the crispy graham cracker sheets into rounds without crumbling them? After a few failed attempts, I took four full sheets of cracker and tucked them inside a brown paper lunch sack. Then I sprinkled in a tablespoon or two of water, just flicking it over the crackers and the inside of the bag. I rolled down the top of the sack very tightly and microwaved the package for 13 seconds. I don’t know why I stopped at 13 but I have a hunch that if they’d been nuked for any longer they would have turned into something otherworldly. Already, where the edges of the damp bag touched the crackers, they were getting gummy. Any less and they would have been too crisp for me to cleanly cut into circles. 13 seconds for 13 missed birthday cakes? My 13-year-old boy coming up with the idea. I don’t know…It is what it is.

I decided not long after figuring out how to cut my graham crackers that marshmallows should come with a warning label or at least microwave instructions. I found out the hard way that those things can grow to four times their size within a matter of seconds! So here I was with the biggest marshmallows on the market, cutting them to half the size of regular roasting marshmallows to make a reasonably sized Luna pie.

This is how I finally got the job done. I ended up in a pretty sticky situation for a bit there, but very kindly worked out the messy details for anyone who wants to make their own chocolate coated marshmallow cookies. My boys happily polished off my unsuccessful, extra gooey attempts.


8 full graham cracker sheets

2 T water

2 Campfire Giant Roasters marshmallows, quartered

2 (4.4 oz.) Hershey milk chocolate bars

Candy sprinkles

A small brown paper bag

I mason jelly jar with a normal sized mouth, not wide-mouthed.


Place 4 of the graham cracker sheets in the paper sack.


Sprinkle in the water. Close tightly.


Microwave the whole bag on high for 13 seconds. Immediately remove the crackers and lay them in stacks of two on a flat surface. Use the mouth of the jar (or a cookie cutter of the same size) to cut two circles in each stack of two crackers to make four rounds.


Repeat with the remaining graham crackers until you have 16 rounds. They aren’t perfectly round. I ended up with a flat side on almost every one. But the marshmallow and chocolate coating nicely smoothed out all the edges.

Place a quarter of a marshmallow in the center of 8 rounds on a microwave safe plate.


Microwave them for 20 seconds, just until they are soft and puffy. Any longer and they will grow and grow until I just don’t know what happens. I didn’t stick around to find out. Place a round on top of each warm marshmallow and press only hard enough to get the marshmallow to fill the round to the edges.


Allow the sandwich cookie to cool.

Melt the chocolate bars over very low heat in a saucepan on the stove just until glossy.



Dip and coat each marshmallow sandwich in the chocolate.



Sprinkle with the candy colors before the chocolate cools and sets.





Yield: 8 Happy Birthday Luna Pies



read more

Introductions, A Recipe, And Bonaventure Arrow

Today’s post by our new food blogger, Ingrid from  Edible Tapestry  | @EdibleTapestry

We have long believed that novels and food are a perfect match. Especially when planning a book club get together. Which is why we’ve been looking for a food blogger to create a dish inspired by each month’s featured selection. But it couldn’t be just anyone. Our dream blogger would be as savvy about books as she was about food. Lucky for us, we found Ingrid, founder of Edible Tapestry.

A bit about Ingrid in her own words:

“From a very early age I have read cookbooks like novels– curled up on the couch perusing recipe after recipe, scanning images of plated food that tell a story of their own.   Even when immersing myself in a novel, I find I am more drawn to those in which culinary delights play an integral role in the lives of the characters. I am certain that this literary devotion to food, and the passion my parents helped instill in me for quality ingredients and companionable cooking are what led me to begin a professional cooking career as a young adult.   My food blog, Edible Tapestry, allows me to share my adoration for all things culinary while devoting my life to my children through home schooling and working in partnership with my husband in mobile app development.   In addition to the hours I spend involved in these pursuits, I write, practice yoga, saunter through the forest, and care for the animals and plants on our small farm in the the Southern Appalachian Mountains.”

Those of you discussing The Silence of Bonaventure Arrow with your book clubs this month can either make Ingrid’s Shoo Fly Marmalade in advance to give out to your fellow clubbers OR you could make it together and let it simmer while you chat about the novel. Either way you’ll have a tasty reminder of this beautiful novel to take home with you:

Shoo Fly Marmalade


Gumbo would have been a given. It would have been easy to choose jambalaya or crawdads or beignets when creating a recipe around a book set in coastal Louisiana. But midway through reading Bonaventure’s story, my heart, which had been stolen by this little fellow on page one, was set on the idea of making Shoo Fly Marmalade for my first post as the She Reads food blogger. It must be Shoo Fly Marmalade, I kept thinking, as I turned page after page of The Silence of Bonaventure Arrow . There were so many aspects of the marmalade spoon scene that spoke to me of who Bonaventure was; of what went through his very special mind, minute by minute, that it became one of my favorite moments in the book. Fortunately, it was also one I could try to emulate with a recipe. One that would bring something tangible to the lives of those of us who adore Bonaventure and appreciate the glimpse Rita Leganski has allowed us to have into his very unique life. So I set to work.

The recipe I came up with is very simple, even for someone who had never before attempted to make marmalade. Chutney, compotes, jellies, jams…yes. Marmalade? Nope. Did I need to add pectin? Would I be doing the dreaded soft ball stage test? As it tuns out, I was able to ignore my pot of simmering ingredients on the back burner of my stove and go about my business. At the end of two hours I had marmalade! Now I’m wondering if I’ll ever buy jelly from the store again. Surely there will be a jar or two of Shoo Fly Marmalade in the fridge or pantry from this day forward. Just four ingredients and the time it takes to watch a chick flick, and you’ll be shooing flies from your marmalade jar too.


5 Navel oranges

2 Lemons

2 c. Sugar

2 c. Water


Take two of the oranges and half, quarter, or wedge them, leaving the rinds intact.



With a sharp knife, cut them into very, very thin slices.

Peel and quarter the remaining three oranges.


Cutting the rind off the orange will eliminate the white pith that can add bitterness to dishes. Trim the center membrane from the wedges to avoid tough chunks in the finished marmalade.


Juice the two lemons.


Place all the orange slices and wedges in a medium saucepan or small stock pot. Add in the lemon juice, water, and sugar. Stir well to combine.




Bring the mixture to a boil. Reduce the heat to a very low, bubbling simmer.



I have two rambunctious older boys so set mine on a back burner for safe keeping. You can look at it all you want, but you probably won’t have to stir or touch your simmering marmalade until near the end of the two hours when it begins to get very thick and sticky. Also, reduction time may take a bit longer, depending on the size and juice content of your citrus fruits.



I made two batches of marmalade. In the first I added turbinado sugar, which is what I typically use in my baking. The finished marmalade was a dark golden color with bits of bright candied orange zest throughout, and took two hours on the nose to congeal. I decided, however, that it just didn’t look Shoo Fly Marmalade enough for me so I bought white granulated sugar that I usually reserve for birthday cakes and holiday baking and tried again. That batch looked exactly as I expected it to look, all 50’s kitchen, sunny window yellow.



And now my lucky neighbor will receive a jar of the surplus marmalade.

Yield: Approximately 2 1/2 cups. The finished marmalade can be kept in the refrigerator. Just treat it like you do a jar of jelly. Or it can be canned for long term storage. Just make sure that metal lid is sealed and doesn’t bounce back when pressed. According to FitDay.com, marmalade is high in fiber, vitamin C and vitamin A.


read more

Site by Author Media