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Elm Creek Quilts [13] The Quilter's Kitchen by Jennifer Chiaverini
Authors: Jennifer Chiaverini
Tags: Historical, Contemporary
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kosher salt
¼ cup melted unsalted butter
For the filling:
4 Granny Smith or other tart apples, cored, quartered, and sliced
4 Braeburn or other sweet apples, cored, quartered, and sliced
2 tablespoons sugar
2 tablespoons light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ cup heavy cream
1 teaspoon vanilla extract
To make the crust: Place the flour, sugar, and salt in a food processor fitted with a steel blade and process until combined. Add the butter and shortening, a little bit at a time, and process until the mixture is pebbly. Gradually, while the machine is running, add the water and process until the dough pulls away from the sides and starts to form a ball. Form into two balls and then press down to form two disks. Cover with a piece of parchment paper and refrigerate one disk at least 1 hour and up to overnight. Cover the remaining disk with plastic wrap (over the parchment) and freeze up to 2 months for future use.
Preheat the oven to 425 degrees F.
To prepare the topping: Place the flour, oats, sugar, and salt in a bowl and toss well. Add the butter, mix until crumbly, and set aside.
To make the filling: Place the apples, sugars, flour, and cinnamon in a large bowl and toss well. Add the cream and vanilla and toss again.
Roll out the pie dough to form an 11-to 12-inch round and place in a 9-inch pie plate. Crimp the edges, if desired. Place the filling in the pie shell and transfer to the preheated oven. Bake for 15 minutes and then reduce the heat to 350 degrees F.
Remove the pie from the oven and cover with the topping, patting down so it adheres to the apples. Return to the oven and bake until lightly browned, about 1 hour to 1 hour 15 minutes.
Watermelon Cooler
Yield: 8 cups
3 cups cubed seeded watermelon
For the lemonade:
¾ cup sugar
1½ cups boiling water
4 cups cold water
2 cups freshly squeezed lemon juice (about 8 lemons)
3 lemons, thinly sliced
To make the frozen watermelon “ice”-cubes: Place the watermelon in a blender or food processor fitted with a steel blade and process until blended. Transfer to 3 to 4 ice-cube trays and freeze.
To make the lemonade: Place the sugar and boiling water in a heatproof glass container and stir until the sugar has dissolved. Set aside to cool to room temperature. Cover and refrigerate overnight. Place in a large pitcher, add the cold water and lemon juice and stir well. Just prior to serving, add the lemon slices and some watermelon cubes to each glass.
CHAPTER FIVE
Potluck Pals
As Sylvia returned to the cupboards near the sink to take down glasses and wrap them carefully in paper before packing them in boxes, Anna steeled herself to search the cabinet where she had found the red-and-white gingham tablecloth for more mildewed linens. She hoped that Sylvia was correct and the damage had come about because her sister had not properly washed and dried the tablecloth before putting it away, and not because the windows or water pipes had leaked.
Kneeling, Anna reached deep into the cabinet and grasped another bundle of cloth—terry-cloth dish towels, she discovered when she brought them into the light, worn and suitable only for rags. She set them aside and felt around for more linens, but instead her fingers brushed something solid and smooth, and something else that felt like hard, twisted straw. Tugging the objects into the light, she found that she held a glass oval serving dish cut with facets to gleam like crystal and a slightly larger woven basket with handles on the ends.
Taking one of the terry-cloth dish towels, she wiped a layer of dust from the cut-glass serving dish and held it up so the facets sparkled in the sunlight. Although it needed a good washing, not a single scratch or chip marred it, which suggested that it was either relatively new or that it had been cared for well as something precious and cherished. “Sylvia, look at this.”
“More mildew?” As Sylvia leaned across the
¼ cup melted unsalted butter
For the filling:
4 Granny Smith or other tart apples, cored, quartered, and sliced
4 Braeburn or other sweet apples, cored, quartered, and sliced
2 tablespoons sugar
2 tablespoons light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ cup heavy cream
1 teaspoon vanilla extract
To make the crust: Place the flour, sugar, and salt in a food processor fitted with a steel blade and process until combined. Add the butter and shortening, a little bit at a time, and process until the mixture is pebbly. Gradually, while the machine is running, add the water and process until the dough pulls away from the sides and starts to form a ball. Form into two balls and then press down to form two disks. Cover with a piece of parchment paper and refrigerate one disk at least 1 hour and up to overnight. Cover the remaining disk with plastic wrap (over the parchment) and freeze up to 2 months for future use.
Preheat the oven to 425 degrees F.
To prepare the topping: Place the flour, oats, sugar, and salt in a bowl and toss well. Add the butter, mix until crumbly, and set aside.
To make the filling: Place the apples, sugars, flour, and cinnamon in a large bowl and toss well. Add the cream and vanilla and toss again.
Roll out the pie dough to form an 11-to 12-inch round and place in a 9-inch pie plate. Crimp the edges, if desired. Place the filling in the pie shell and transfer to the preheated oven. Bake for 15 minutes and then reduce the heat to 350 degrees F.
Remove the pie from the oven and cover with the topping, patting down so it adheres to the apples. Return to the oven and bake until lightly browned, about 1 hour to 1 hour 15 minutes.
Watermelon Cooler
Yield: 8 cups
3 cups cubed seeded watermelon
For the lemonade:
¾ cup sugar
1½ cups boiling water
4 cups cold water
2 cups freshly squeezed lemon juice (about 8 lemons)
3 lemons, thinly sliced
To make the frozen watermelon “ice”-cubes: Place the watermelon in a blender or food processor fitted with a steel blade and process until blended. Transfer to 3 to 4 ice-cube trays and freeze.
To make the lemonade: Place the sugar and boiling water in a heatproof glass container and stir until the sugar has dissolved. Set aside to cool to room temperature. Cover and refrigerate overnight. Place in a large pitcher, add the cold water and lemon juice and stir well. Just prior to serving, add the lemon slices and some watermelon cubes to each glass.
CHAPTER FIVE
Potluck Pals
As Sylvia returned to the cupboards near the sink to take down glasses and wrap them carefully in paper before packing them in boxes, Anna steeled herself to search the cabinet where she had found the red-and-white gingham tablecloth for more mildewed linens. She hoped that Sylvia was correct and the damage had come about because her sister had not properly washed and dried the tablecloth before putting it away, and not because the windows or water pipes had leaked.
Kneeling, Anna reached deep into the cabinet and grasped another bundle of cloth—terry-cloth dish towels, she discovered when she brought them into the light, worn and suitable only for rags. She set them aside and felt around for more linens, but instead her fingers brushed something solid and smooth, and something else that felt like hard, twisted straw. Tugging the objects into the light, she found that she held a glass oval serving dish cut with facets to gleam like crystal and a slightly larger woven basket with handles on the ends.
Taking one of the terry-cloth dish towels, she wiped a layer of dust from the cut-glass serving dish and held it up so the facets sparkled in the sunlight. Although it needed a good washing, not a single scratch or chip marred it, which suggested that it was either relatively new or that it had been cared for well as something precious and cherished. “Sylvia, look at this.”
“More mildew?” As Sylvia leaned across the
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