Getting Out of a Jam With Marmalade

sweet-solution-4The character of Lucia in my novel, The Secrets of Dr. John Welles, started out as one of peripheral importance. I created her simply to serve in the role of head cook to John’s Aunt Prudence, but she evolved into someone much more important. Just short of handling finances, it was understood that Lucia ran the household. She also ran Prudence with a style somewhere between a tough love guidance counselor and a wise, older mentor. Lucia also came to John’s rescue in the years following his brief service during World War II. John was unable to deal with the horrors he witnessed and most specifically for the one he caused that he kept secret from those he loved.

One day over a breakfast of popovers and orange marmalade, Lucia suggested that John go on a journey taking him away from his family so he could deal with the ghosts haunting him. John’s Aunt Prudence was heartbroken at the suggestion, but Lucia knew John needed time away to heal his mind and body. Besides, she would still be in Baltimore tending Prudence more as a close friend than as an employee. Prudence would only admit if pressed to say, but her relationship with her feisty cook was exactly how she liked it.

The following recipe is the one I had in mind when I wrote the above-mentioned scene. There are some nice orange marmalades on the market in upscale food shops, but nothing quite compares to the flavor of homemade orange marmalade. Not only will your house smell wonderful while it’s cooking, the taste of homemade orange marmalade on toast, vanilla ice cream, or whole grain pancakes defies any description of deliciousness.

Lucia’s Orange Marmalade

6 large oranges with thin skin

1 lemon

6 c water

8 ¼ c of granulated sugar

Approximately 14 – 6 oz. canning jars, lids, rings

Water bath canner with canning rack

Wash the oranges and lemon using a mushroom brush or another type of soft, clean brush. Cut the oranges into 1/8 inch slices. Remove any seeds. Cut the stacked slices of orange into quarters. Trim any thick pieces of rind into slivers to use. Place the oranges in a large cooking pot. Zest the lemon and juice it. Add the zest and juice to the oranges in the pot along with the water. Bring to a boil over a high heat. Reduce the heat and maintain a bubbling simmer. Stir frequently and cook for forty minutes until the rinds of the oranges are tender enough to cut with a spoon.

sweet-solution-3While the orange/lemon mixture cooks, bring a large pot of water to a boil and place the canning jars in the water. Sterilize the jars by boiling for ten minutes. Turn off the heat and add the lids and rings. Let everything sit until the marmalade is ready. You may need to do this in two separate pots due to the quantity of jars.

After the orange/lemon mixture has cooked for forty minutes, add the sugar and return to a full boil. Stir frequently so the sugar doesn’t burn and the mixture doesn’t stick to the bottom of the pot. Boil until the mixture reaches 223° on a candy thermometer. This process should take at least twenty minutes, but depending on your stove and/or cooking pot of choice, it may take longer. Keep a close eye on your thermometer and watch as the mixture darkens, turns glossy, and thickens. Adjust the heat if needed to keep it from boiling over.

To test the readiness of the marmalade, place a saucer in the freezer to chill. A small dollop of the marmalade placed on the chilled plate and allowed to cool should gel and move slightly. Anything runnier and the marmalade isn’t ready. Keep cooking, and watch your thermometer.

When the marmalade is ready, remove the jars from the water and drain on a clean towel. Carefully ladle the marmalade into the jars to just below the threads of the jar. Using a ladle and slotted spoon ensures that you don’t end up with too much peel or too much liquid for the jars at the end. Keep the juice to rind mixture balanced in each jar. Wipe the rims and threads of the jars with a clean, damp cloth and top each with a lid. Add a ring and tighten securely. You may use fewer jars than the recipe called for, but I suggest having fourteen ready just in case.

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Cooling Jars of Marmalade

Bring water to a boil in a water bath canner (approximately half full). Using the canning rack, add the jars of marmalade to the boiling water. Add additional hot water to the canner if needed to cover the jars at least one inch. Boil for ten minutes. Carefully remove the rack of jars and set on a clean towel in a cool, dry place to come to room temperature. You should begin to hear the lids pop indicating the jars of marmalade are sealing properly. Do not move for 24 hours. Refrigerate the marmalade once a jar has been opened. Unopened marmalade will last for up to six months.

Enjoy!

sweet-solution

Putting Your Butterflies to Bed

John Welles’s first day of school at the University of Maryland was marred by a bad case of nerves. His Aunt Prudence eased the situation by planning a large, country-style breakfast like those John used to enjoy as a boy on the farm. Unfortunately, Prudence couldn’t cook to save her life, but the rich socialite didn’t trouble herself with such minor details. Instead, she wisely placed all responsibility for any culinary success upon her brilliant cook, Lucia.

The ever-observant Lucia knew there was more troubling John than new school jitters. She calmed his distress by preparing his favorite dishes including pan-fried pork chops, fried apples, buttermilk biscuits, and fried eggs.  The following recipe for pork chops is the one I had in mind for the above-mentioned scene. The originator of the recipe is the type of cook who doesn’t measure as she creates, preferring to cook by taste, smell, and sight. I watched closely, and being a good judge of quantity, I copy-catted her recipe for this post.

Lucia’s Pan-Fried Pork Chopsputting-your-butterflies-to-bed

2 center cut, bone-in pork chops

2 T olive oil

Approximately 1 c buttermilk

1 t honey

1 T rosemary

½ t salt

Several grinds of black pepper (I used quad-color peppercorns when preparing the chops.)

Rinse the pork chops and pat them dry. Don’t trim the fat as it will flavor the chops while cooking. You can trim them afterward if you desire.

Put 2 T of olive oil in a one-cup measure and fill with buttermilk to make a full cup. Pour into a mixing bowl and add the honey, salt, pepper, and rosemary. Whisk thoroughly.

Pour half the marinade in an 8 x 8 glass baking dish, add the chops, and pour the remaining marinade over the top. Cover with plastic wrap and marinate in the refrigerator at least four hours or overnight.

Coating:

¼ c flour

2 T yellow cornmeal

½ t salt

¼ t garlic powder

¼ t onion powder

¼ – ½ t cumin

¼ freshly cracked black pepper (Again, I used quad-colored peppercorns.)

Combine the dry ingredients. Remove the chops from the marinade and drain them thoroughly. Dredge them through the coating mixture on each side.

2 T unsalted butter

Peanut Oil

Bring the butter and enough peanut oil to cover the bottom of a 12-inch cast iron skillet to a medium-high heat. Place the coated chops in the skillet and fry each side for eight minutes, turning in four-minute intervals, until they are no longer pink inside and the coating is crispy.

Serve with the suggested menu items for which I have provided recipes. This recipe can be increased as needed by doubling or tripling the quantities.

Enjoy!

Everything Is Just Peachy

IMG_20160704_095721821Ah, the humble peach: sweet and juicy and the pride of Georgia. This year while perusing Facebook, I came across a post announcing the arrival of The Peach Truck. I would have passed right by it because there are stands all over our area selling peaches except that this truck was stopping at two well-known garden centers in the area. For some reason, that seemed incredibly important to me. If a truck loaded with peaches would announce its arrival at places with which I was familiar, I should probably check it out. Besides, I love peaches and the price per pound was phenomenal.

So, twenty-five pounds of peaches later, I had to come up with a way to use them. I must admit, the reason for my purchase had to do with a scene from my novel, The Secrets of Dr. John Welles, during which the midwife, Collie Mercer, served a humongous celebratory breakfast in honor of my protagonist’s birth. For whatever reason, I chose to have her serve canned peaches. I was probably thinking they would be extra special for breakfast and somewhat dessert like. Of course, in keeping with my posts for Edible Fiction, I have been preparing the foods from my novel and sharing the recipes on my blog. I have never in my life canned peaches. In fact, I’ve never canned anything.

IMG_20160704_103204029Thankfully, my mother canned when I was a child. I remember all-day canning sessions of tomatoes, pickles, corn relish, and applesauce. She used a pressure canner, but my darling husband, William, supplied me with a water bath canner which was much less intimidating to a novice such as me. My best friend, Emily, provided all the canning jars I would need. I picked up new lids and rings, and I was ready to can.

The best part is that even if you don’t have a brilliant, experienced mother to fall back on, The National Center for Home Food Preservation offers detailed instructions for canning, drying, freezing, smoking, curing, and pickling foods. One simply cannot go wrong by accessing the wealth of knowledge provided here. Useful charts and step by step processes will guide you through preparation, various methods, quantities, etc. I direct you to this site in lieu of a recipe because you may choose to make larger batches than I did. One thing I will warn you though: canning is addictive. I’m already making plans for next year’s batch of peaches as well as other fruits and veg to can throughout the year.

Everything Is Just Peachy

Coffee

CoffeeLeonard Summerscale sat like a mannequin in the center of a roomful of chattering diners. Knives and forks slaked against plates, ice swam brightly in glasses of water. Waitresses called orders to the cook before they were halfway back to the kitchen. Above the din of lunchtime in the city, the bell on the door chimed. Only then did Leonard’s face reanimate, as the scarecrow with red hair threw his arm up and navigated his way to where Leonard sat.

“Thank you for agreeing to meet with me, Reverend.”

“No problem, Len, none at all. Your message sounded so urgent. What can I do for you?”

“Please, have a seat,” Leonard said, indicating the chair opposite him at the two-seat diner table.

Reverend Bast slid into the grease-slicked, padded chair. The red vinyl cushion released a squeak and a puff from a tear near the edge. Leonard busied himself flagging down one of the waitresses performing an awkward ballet through the narrow aisles; a balancing act of three plates occupied the length of each arm.

“The service is usually much better, much better.”

“Don’t fret, Len. It is lunchtime.”

“Leonard, please.”

“Of course, I’m sorry.”

The harried waitress in a rumpled, powder blue uniform finally appeared at the table. She placed a menu in front of each man, shoved her sagging ponytail off her shoulder, and wiped the back of her hand across her nose.

“What’ll you have, Reverend? There’s a ten percent discount for men of the cloth.”

She jabbed her pencil in the direction of his collar.

“Well, lucky you,” Leonard said. “That should save you a few pennies.”

The Reverend’s eyes scanned the a la carte section of the menu as he mentally replayed Leonard’s voicemail. He was sure invite you to breakfast had proceeded his congregant’s request to talk.

“I’ll have the poached egg on rye toast, black coffee, please.”

As the waitress scribbled on her pad, Leonard waited with fingers steepled. He paused long enough to draw the young woman’s attention, making eye contact with her, before he spoke slowly, deliberately.

“I’ll have two eggs fried hard, and I do mean hard, with the yolks broken, brown, crispy edges, the whole nine yards. Please encourage the cook to properly season the eggs; I should be able to see the pepper flakes but not the salt. Shredded hash browns, toasted thoroughly but not swimming in grease. The ham steak? Is it sugar cured or country style? Oh, no matter–you probably don’t even know what I’m talking about. Wheat toast, hold the butter, cut from corner to corner. Is there mixed fruit jelly on the table? Very good. And decaf coffee. Be sure it’s a fresh pot. I know how long the decaf sits around in a place like this. Also, please bring real cream or at least milk. I despise those little plastic containers of oily, faux cream.”

The waitress shifted her weight from one foot to another. She chewed the inside of her cheek before smiling and saying, “You got it.”

The Reverend straightened jelly packets in the swiveling caddy as Leonard tsked at the waitress’s retreating back. He turned a conspiratorial look upon the Reverend and said, “Well, let’s see how much of that she gets correct.”

“I thought you’d been here before,” the Reverend asked.

“Oh, only a few times with co-workers. They chose to dine here. It’s not the sort of venue I’d normally patronize.”

“So, what can I do for you, Leonard?”

“Yes, the real reason we came. Now I know we haven’t been in your congregation long, and by we, I mean myself and Mrs. Summerscale–”

“–lovely woman, so very helpful in the nursery–”

“–and while we agree with the majority of your theology–”

“–oh, well–”

“–there are a few minor points I’d like to discuss on another occasion, still, I believe we made the correct choice in churches to attend.”

Leonard folded his hands across his stomach and leaned back in his chair. The Reverend remained silent for ten seconds until he understood it was his turn to speak.

“We…do enjoy your presence, and that of Mrs. Summerscale.”

“Ah, Mrs. Summerscale. What a tactful segue you’ve provided, Reverend, for it is the subject of my dear wife that brings me here today.”

Leonard gazed toward the water-stained ceiling tiles and puffed his cheeks, his customary gesture when preparing for a long discourse on a topic of interest to no one but him. His efforts were halted momentarily by the arrival of their coffee followed by several moments of fussily arranging his cup and saucer, requesting an orange coaster to indicate to passing waitresses that he preferred decaf, and polishing his spoon as if for inspection by a Marine Corps drill sergeant.

Clouds of milk lightened Leonard’s coffee to an acceptable shade of taupe, placating the man to his previous state of calm. His voice achieved a stunning decibel of self-importance as he said, “Have you ever really considered coffee, Reverend?”

“I know I’m pretty worthless in the morning before I’ve had mine.”

Leonard’s eyes rose from his cup to contemplate the patches blushing the Reverend’s freckled cheeks. His uneven smile and softened expression conveyed the verdict of I know, I know. The Reverend thought to mention that Mrs. Carrick, the church secretary, always had a fresh pot ready for him prior to Sunday service, but he let it go.

“The average American adult drinks around three, eight-ounce cups per day. That’s 382 billion cups of coffee consumed in America alone every day. I suppose that makes me below average, eh Reverend?”

“Oh, I wouldn’t say that, Leonard. You’ve done marvelous things since joining the Board of Elders.”

A twitch in his left eye brought Leonard’s finger to the rescue. His hand in front of his face muffled his sigh.

“I only require one cup of coffee a day, and decaf at that. So many people are dependent upon the addictive qualities of caffeine to sustain them. But for me, coffee is a cup of warm reassurance that I shall succeed at whatever I set my mind toward for the day. That is to say, I don’t require coffee, Reverend, I enjoy it.”

“Indeed. How lucky for you.”

Another pause ensued as Leonard waited patiently for the Reverend to say something, anything, of relevance to the conversation. He came to the young man’s aid with, “As an unmarried man, you couldn’t possibly know the sheer joy of having your wife responsible for providing a fresh pot of coffee every morning. Such is the pleasure that Mrs. Summerscale brings to my life.”

“It’s the simple things, like drinking coffee together, that solidify a marriage. Or so I’ve heard.”

“You miss my point, Reverend: while I enjoy the coffee, what solidifies my marriage, any marriage for that matter, is the consistency with which the ritual is conducted. Therein lays the quality of any relationship. Do you understand?”

The Reverend twisted sideways in his seat.

“And when that consistency is disrupted–well!”

The Reverend twisted in the other direction, mostly to avoid Leonard’s hands thrown up in frustration but coming across the table with the rapaciousness of an eagle’s talons.

“Play nice, fellas. You’re breakfast is here.”

The waitress who placed their food on the table was not the one who took their order. This woman, with face haloed in bad orange foundation and crusted scabs of concealer, smacked down plates of food and topped off their coffee cups with the practiced movements of a seasoned professional. Her abrupt behavior brooked no complaint as the matriarch of the herd lumbered off to refill the cups of other customers, supervising the younger waitresses as she moved, her hosiery sagging around her ankles.

Both men obediently bowed their head to pray. Leonard’s head remained in the position of supplication long after the Reverend said Amen. When he opened his eyes, he caught the Reverend with fork in hand, spearing his first bite.

“You’re a young man yet, Reverend. What are you? Twenty eight, thirty tops?”

“I’m thirty five.”

A waved hand and gravelly snort dismissed the comment.

“See–young yet. Must be that peachy complexion beneath those constellations of freckles. One might even say peach fuzz.”

Leonard barked a laugh around a mouthful of food at his joke and set himself to coughing until his face reddened and his eyes watered. The female elephant, continuing her crisscross migration through the diner, delivered three hearty thumps to Leonard’s back as she passed.

“Thank you, Madam, thank you.”

The pair resumed eating in silence. The Reverend finished his meager breakfast. He sat with a napkin draped over his crossed legs while Leonard, only half way through his meal, restarted his conversation.

“I’ve established some basic but essential points for you, Reverend, and although I’ve applied them to marriage, if you take time to review what I’ve said at your convenience, your earliest convenience, you’ll see that what I’ve instructed also applies to life.”

The Reverend, whether willingly or unwillingly he did not know, remembered nothing Leonard had said prior to his choking fit. He had, however, managed to track the progression of a toast crumb from the corner of Leonard’s lips, into his mustache, watched it disappear once into his mouth, reappear on the tip of his tongue, and miraculously land in the opposite corner where it rode up and down with the movement of Leonard’s chewing.

Leonard mistook the Reverend’s intense concentration as interest and enthusiasm.

“But it is with much hesitation that I must admit to you as…well, if not my spiritual counselor or close confidante…then as a somewhat significant figure in my life that all is not well between me and Mrs. Summerscale.”

“What seems to be the problem?” the Reverend’s mind directed his mouth to say.

The crumb had fallen to Leonard’s chin. The Reverend rooted for it to hang on.

“I can’t quite place my finger on it. Mrs. Summerscale and I have been married for thirty five years, so I’m quite attuned to my wife’s quirks. Still, this event of which I shall inform you came quite out of the blue.”

A knuckle swiped across his chin came to rest on Leonards’ greasy lips. He meant to look thoughtful but only succeeded in redepositing the crumb to the hairless divot on his upper lip. The Reverend clenched his jaw; surely an indication of real concern.

“Exactly two weeks ago, Tuesday, Mrs. Summerscale arose promptly at 5:30 AM and donned her robe as she always does. Then she went to the kitchen to prepare my breakfast. All was well. I finished my bath, shaved and dressed, and descended to join her. Mrs. Summerscale had already placed my oatmeal and cream on the table. She had even stirred in half a cup of dried currants, a pleasant surprise as they are my favorite.”

A sharp intake of breath on Leonard’s part pulled the crumb back to his bottom lip. The Reverend’s brow creased, and his troubled congregant pressed on.

“Just as I was enjoying my first bite of oatmeal, the coffee pot gurgled, indicating that it was done brewing. Peripherally, I watched Mrs. Summerscale retrieve a cup and saucer from the cupboard and prepare my coffee.”

Lips pressed together then pursed shifted the crumb to Leonard’s upper front tooth. The Reverend leaned forward and pointed.

“Now just a moment, Reverend. I haven’t finished my story.”

“Please go on.”

“Mrs. Summerscale approached the table where I sat, and she…she arranged the cup near my right hand as I prefer.”

Leonard’s voice wavered with distress at the memory. The crumb, taking on a life of its own, worked its way across several teeth, moving in an eastward direction, before popping back into the bristles at the edge of Leonard’s lip. The Reverend pressed his balled fists into his mouth.

“And that’s when I saw it.”

The Reverend nodded wildly.

“My coffee was a muddy shade of black.”

“I’m sorry?” the Reverend allowed to slip from behind his bony knuckles.

“Yes, it’s true. You heard me order my coffee today with cream, or at least milk, so you are aware of how I take it. But then so isn’t Mrs. Summerscale aware, abundantly aware, of exactly how I take my coffee. Imagine my utter shock at looking into a cup of plain black coffee served by my wife. I asked her what was the meaning of this, and do you know what she replied? She said, ‘Oh isn’t that how you take your coffee?’”

“I don’t understand.”

“Reverend, really? For thirty five years Mrs. Summerscale has prepared my coffee to perfection. It is a–to what shall I liken it–an intimate knowledge of my very self, a dance between principle partners? For her to suddenly forget, or worse, become quite negligent and offer me a cup of coffee on the other end of the taste and shade spectrum? Why this can only indicate some gross aberration in foundation of my marriage. God forbid I entertain the thought, but do you suppose Mrs. Summerscale is having an affair?”

The Reverend smacked the table with both palms, fingers splayed, causing the dishes, silverware, and salt and pepper shakers to jump in unison. He threw back his head and laughed uproariously for five minutes until the redness in his face surpassed the color of his carroty hair.  All other sound and movement in the diner fizzled to quiet and stillness.

“Oh–Oh really–really, you are too funny, Leonard, too–damn–funny. You old fool. You pompous, cheap, old fool.”

Leonard’s mouth sagged like a mastiff’s; his head turtled into his shoulders at the unwanted attention directed toward himself and the Revered. The Reverend wiped his mouth, neatly folded his napkin, and stood to leave.

“By the way, Leonard. You have a toast crumb stuck in your mustache.”

Peas, Glorious Peas!

My Great Aunt Edie, a classy lady who never ceases to amaze me, once told me a story about a trip she and my Great Uncle Bud took to Maryland to attend the Butler Family Reunion. The most interesting part of the story included her description of the breakfast menu.

1422562899611One morning, Aunt Edie, Uncle Bud, and the relatives with whom they were staying ate breakfast with close family friends. Their hosts served the usual breakfast fare, but my aunt was surprised to see pork chops, creamed peas, and bowls of other vegetables on the table. She mentioned this to my uncle.

He explained that the men had been up early and already completed a full day of work before she and my uncle woke up. After breakfast, the men would return to work, break for lunch, return to work again, and finally eat dinner well after dark when all the barn chores had been completed.

I recalled this story as I wrote the scene in which the family of John Welles celebrated his arrival with a huge breakfast. Although the birth of a new baby was exciting, it didn’t take precedence over the work that had to be done. Those not involved with bringing young John Welles into the world still had chores to complete.

Once my novel has been published, I’ll be interested to see if anyone comments on creamed peas for breakfast. Will readers find it odd or familiar? The following recipe is the one I had in mind as I wrote the celebration scene in my novel, The Secrets of Dr. John Welles.

Enjoy!

Creamed Peas

2 cups of frozen peas

1 T butter

1 T flour

½ cup of whole milk

black pepper, I use a mixture of black, white, green, and pink peppercorns

sea salt

1 t sugar, I use raw sugar

2 green onions (white and green portion), diced

Bring water to a boil in a three quart saucepan. Add the peas, reduce heat, and stir. Cook/defrost the peas for three to five minutes, until they begin to float. Drain the peas.

Melt the butter in the hot pan. Whisk in the flour until smooth, be sure to not burn the mixture. Add several grinds of cracked black pepper, salt to taste, and the sugar. Slowly pour in the milk and whisk over medium heat until thickened. Stir in the cooked, drained peas. Toss lightly and stir in the onions.

Collie Mercer’s Cornbread

Buttermilk Cornbread Ingredients

Buttermilk Cornbread Ingredients

There are probably as many recipes for cornbread as there are people. Well, at least as many as there are people in the southern part of North America. I chose the following recipe because it was the one I had in mind when I wrote my novel, The Secrets of Dr. John Welles.

The year is 1907. For the three oldest Welles children, Stanley, James, and Eunice, December will hold an extra surprise this year. They will receive an early Christmas presents in the form of a new baby brother. Each has an opinion on whether or not another sibling is a good thing for their family.

After the three children get a peek at their baby brother, the midwife, Collie Mercer, sends them off to do their chores. Collie is a brusque, but kind woman, who makes sure the children have food in their stomachs before heading out into the cold. She directs them to cornbread and buttermilk on the kitchen table with the promise of a real breakfast once they return from the barn.

I love this recipe because it is rich and moist. Usually, I serve it with butter and honey, but the recipe is also good with the inclusion of herbs or spices, cheese, green onions or chiles; whatever you choose to add to make it your own. It is great crumbled up in chili, soaking up the broth from brown beans, or toasted and served with apple butter.

Enjoy!

Served With Butter & Honey

Served With Butter & Honey

Collie Mercer’s Cornbread

6 tablespoons unsalted butter, melted

1 cup cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar (I use raw)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups buttermilk

Cooking Spray

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter.

Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

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