Tag Archives | Featured Recipe

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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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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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.


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