Tag Archives: JOHN WELLES

Night on the Town

October 11, 2016 By in Edible Fiction, Food From The Secrets of Dr. John Welles, Research Road, The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , , 6 Comments

night-on-the-town-2The Alexander cocktail features in my novel, The Secrets of Dr. John Welles, during the winter of 1927 when John and his two best friends, Claude and Sam, sneak away for a night on the town. Prohibition limits their choice of establishments where they might procure a decent drink, but the young men are looking for a little wild entertainment. Where they end up provides more than they bargained for in quite a few ways. I’ll leave you with that little teaser (I have to save something for the publication of my novel), and provide you with the recipes I found and my experience with the drink.

I don’t keep ingredients on hand for cocktails, so I ventured out with my best friend, Emily, to find a bartender who could make the drink for us. It took us three tries at different restaurants before we found one that had the ingredients to make an Alexander. The drink is old-fashioned, and only one bartender knew what we were talking about.

When you mention an Alexander, the drink that most often comes to mind is the brandy version with white crème de cacao.   Even if you don’t order a Brandy Alexander, this is probably what you will receive.

Brandy Alexander

¾ oz. brandy

¾ oz. white crème de cacao

¾ oz. heavy cream

Add all the ingredients to a cocktail shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.

But let’s tiptoe back a little farther in history to 1910 and Jacob Abraham Grohusko’s book, Jack’s Manual on The Vintage & Production, Care & Handling of Wines, Liquors, etc., which is supposedly the oldest reference to a drink called The Alexander. It sounds lovely and like it might have a bit of kick with the rye whisky.

Alexander Cocktail

75% rye whisky

25% Benedictine

1 piece of ice

Twist of orange peel. Stir and serve.

And let us not forget the 1916 mention in Hugo Ensslin’s book, Recipes for Mixed Drinks, which provides this version of The Alexander.

Alexander Cocktail

⅓ El Bart gin

⅓ white crème de cacao

⅓ sweet cream

Shake well in a mixing glass with cracked ice, strain, and serve.

So which drink would John, Claude, and Sam have imbibed during their night on the town? For recipes, I’m following the lead of Gary Regan in his 2011 article, Behind the Drink: The Brandy Alexander, but I’m putting the gin back in the drink as it was originally created.

The Alexander

The lovely Gretchen

The lovely Gretchen

2 oz. gin

1 oz. dark crème de cacao

1 oz. heavy cream

Add all ingredients to a cocktail shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.

Emily and I requested Tanqueray gin, and the lovely bartender, Gretchen, was kind enough to procure heavy cream from the kitchen to make our drink. The restaurant where we dined makes a Brandy Alexander with gelato, but we were striving for authenticity. In our opinion, the drink was delicious. Not too cloying, the flavor of each ingredient blended well, but they also remained well defined. The gin made for a light, crisp drink despite the cream. For the sake of research, we tried the brandy version.

Brandy Alexander

2 oz. Cognac or other fine aged brandy

1 oz. dark crème de cacao

1 oz. heavy cream

Add all ingredients to a cocktail shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.

The Brandy Alexander was also a delicious cocktail but with a titch more warmth to it. The flavor was richer which we attributed to the brandy. Again, the three ingredients complimented each other without losing their identity and becoming something else entirely.

Traditionally, the drink was served in a cocktail glass, sometimes called a champagne glass, and if you aren’t familiar with it, it’s the saucer style glass on a stem. Today, if you find a restaurant or bar that can make a Brandy Alexander, or the gin version, you’ll receive the cocktail in a martini glass.

For an interesting tidbit, Barry Popik, historian, states the cocktail was invented at Rector’s in New York. According to Mr. Popik, Troy Alexander, the bartender, created the white drink to celebrate Phoebe Snow, the fictional character used in advertising for Delaware, Lackawanna & Western Railroad. The snowy beverage was used to emphasize the fact that the railroad powered its locomotives with anthracite, a clean-burning variety of coal, and was backed up by images of Phoebe Snow in a snow-white dress. The Brandy Alexander was originally known as Alexander #2.

Cheers!

Bean There, Done That

September 20, 2016 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , 3 Comments

bean-there-done-thatI probably have as many memories of my mother telling me how she ate brown beans and cornbread as a child as she does instances of eating them. From what I understand, the humble meal was a staple among those living in West Virginia who were not financially well-off. Sometimes, they only had sliced white bread with their beans. To hear her tell it, though, you’d think she had eaten a meal fit for a queen such was her childhood love of brown beans and cornbread. Even her cousin, Ellen, and my Great Aunt Edie, also a former resident of West Virginia, speak of the meal as if it was manna from Heaven.

I grew up eating brown beans and cornbread though not with as much enthusiasm as my mother. They were okay, but as a child of the seventies, hotdogs, grilled cheese, and Kraft macaroni and cheese rounded out much of my diet. Besides, I was a somewhat finicky eater as a kid, and my appreciation for brown beans and cornbread didn’t develop until I was an adult. Now when Mom makes a pot of brown beans and a skillet of cornbread, you can bet my family, her cousin, Aunt Edie, and other relatives will trail in throughout the dinner hour to dine on the simple fare.

With all that being said, it just made sense to have Bea Turner serve brown beans and cornbread at the diner she owned. My protagonist, John Welles, had to eat them at least once during his sojourn in West Virginia. Even though the meal is mentioned only once in my novel, I suspect Dr. Welles developed a love for brown beans and cornbread and probably ate them quite often.

The recipe for brown beans is kind of like those for apple pie, meatloaf, or macaroni and cheese. Every family has their version of how the old familiar dish should taste. Often, finances dictated what went into the pot. At its most basic, brown beans were cooked in water with either a piece of salt pork or dollop of bacon grease, salt and pepper. I’m going to provide a recipe that is a little more elegant but not alter it so much that connoisseurs of the dish won’t recognize it.

Bea Turner’s Brown Beans

1 – 2 lb. bag of brown beans

2 – 14.5 oz. cans beef broth

2 – 14.5 oz. cans chicken broth

1 large carrot, diced

1 sweet onion, diced

1 – 2 stalks celery, diced

1 t thyme

1 T parsley

Dash of garlic powder

Couple dashes of Worcestershire sauce

Salt and pepper to taste

½ stick butter

⅛ c olive oil

Cover the beans with enough cold water to allow for absorption and soak overnight. Drain and wash the next day. Place the beans in a Dutch oven with all the remaining ingredients and bring to a boil. Reduce to a simmer and cook for 1 1/2 hours. Test for doneness at this point, and cook in thirty minute increments until the beans are tender, probably no more than 2 – 2 ½ hours total cooking time.

Ladle the beans over slabs of cornbread and serve.

Enjoy!

The Secret in the Sauce

August 1, 2016 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , , , , , , 2 Comments

The Secret in the SauceGarland Griffin is an intelligent, beautiful young woman with a secret that’s going to change the course of John Welles’s life. When Garland and John first meet at the University of Maryland, where both are pursuing studies to become doctors, the pair develops an instant rivalry over grades. A chance encounter at a speakeasy leaves the duo unsure of where they stand with each other, but it is the unwelcome growing attraction they feel that catches both off their guard.

Over a tulip sundae at the soda shop, Garland observes John and his two best friends, Sam and Claude, and comes to the decision that although she’s experiencing feelings for her fellow student, what she needs is John’s presence in her life as cover for her dark secret.

The following recipe for hot fudge sauce is the one I had in mind when I wrote the above-mentioned scene. There are other delicious toppings I could have chosen for Garland, but she needed a selection as dark and sultry as herself.

Hot Fudge Sauce

⅔ c heavy cream

½ c light corn syrup

⅓ c dark brown sugar

¼ c Dutch-processed cocoa powder

¼ t sea salt

¾ c bittersweet chocolate (chopped and divided in half if using blocks. I used Ghirardelli chips.)

2 T unsalted butter

2 t vanilla

Bring the heavy cream, light corn syrup, dark brown sugar, cocoa, salt, and half the bittersweet chocolate to a boil in a saucepan over a medium-high heat, stirring constantly. Reduce the heat to low to maintain a simmer. Bubbles should rise slowly to the surface. Stir occasionally to keep from scorching the sauce. Cook for five minutes.

Remove from the heat and add the remaining chocolate, butter, and vanilla. Stir until smooth. Cool in the saucepan or a shallow dish for 20 to 30 minutes before transferring to an airtight container for storage in the refrigerator. The sauce will last for two weeks. Reheat in a saucepan on the stove over low heat or in the microwave for 30 second increments until it is pourable but thick.

Enjoy!

Crossing the Road with the Chicken

March 2, 2015 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , 1 Comment
Buttermilk Fried Chicken with Mounds of Smashed Potatoes and a hungry child in the background.

Buttermilk Fried Chicken with Mounds of Smashed Potatoes and a hungry child in the background.

In June of 1920, John Welles travels with his Aunt Prudence to her house in Baltimore. It is the first time he has been away from his home on the farm. As much as he loves his family, John is desperate to escape the two tragedies that haunt him, leaving him with a painful secret.

John’s stepmother, Collie, packs a picnic lunch for him and Prudence. Buttermilk fried chicken is sure to ease the sadness John feels at his departure. Her gesture will also soften the heartbreak she experiences when her youngest child leaves home for good.

The fried chicken I imagined when I wrote this scene tastes like what my mother made during my childhood. Unfortunately, by the time I became a homemaker, frying had long since been replaced with baked or grilled skinless chicken. To make matters worse, Mom didn’t really remember how she prepared the chicken.

I called my sister-in-law because her parents host fish fries, but I discovered that she, too, possessed no talent for frying. After a good laugh, we collaborated on the following recipe. I took responsibility for the marinade, and she handled the coating. Together we monitored the frying process like a new mother watching over a sleeping baby. What we created was juicy, delicious, and not too bad for a couple of chicks learning to fry!

I hope you enjoy our recipe.

Buttermilk Fried Chicken

Chicken – 2 breasts, 2 thighs, 2 legs, 2 wings

Sea salt and freshly ground black pepper

2 cups buttermilk

2 teaspoons hot sauce

3 cloves garlic, crushed

½ teaspoons dried thyme

House of Autry Chicken Breader (I highly recommend this product; it is seasoned perfectly and deliciously)

32 oz. bottle peanut oil

Vegetable shortening

Rinse and trim the chicken pieces for excess fat, pat dry with a paper towel. Place the pieces in a baking dish and season with salt and pepper. Cover and refrigerate about an hour.

Mix the buttermilk, hot sauce, garlic, and thyme in a gallon-sized, re-sealable plastic bag. Add the chicken pieces, making sure all pieces are submerged, seal and refrigerate 2 to 4 hours, turning the bag every hour.

Remove chicken from the bag and gently shake off excess marinade. Place half of the chicken in another gallon-sized, re-sealable bag with two cups of chicken breading. Seal and shake thoroughly to coat the pieces. Remove from the bag and shake off any excess breading, set aside. Repeat with remaining pieces, adding more breading if necessary.

Fill an electric skillet with all of the peanut oil and two large spoonsful of vegetable shortening. Heat to 350° F, making sure the shortening melts completely. When the skillet reaches desired temperature, a bead of water dropped in the oil should dance across the surface.

I suggest cooking the thickest pieces first (breasts and thighs). Use tongs to carefully lower the coated chicken into the hot oil. The temperature will drop, so adjust the skillet heat as needed to maintain the correct cooking temperature.

The following indicates the number of minutes per side for each piece, with flipping in between, to ensure doneness without burning. The first five minutes per side sets the breading:

Breasts – 5, 5, 3, 3, 3

Thighs – 5, 5, 3, 3

Legs & Wings – 5, 5, 2, 2

Remove the chicken to a cooling rack lined with paper towels to drain, sprinkle with salt, and let rest a few minutes. Repeat with the remaining chicken. Serve with favorite side dishes.

Saved by the… Beef?

December 29, 2014 By in Edible Fiction, Food From The Secrets of Dr. John Welles Tags: , , , , , , , 1 Comment

The year is 1927. John Welles’ best friend, Claude Willoughby, has had a falling out with his father. John isn’t aware of the details yet, but he suspects J.D. Willoughby isn’t as charming as he would like everyone to believe.

Part of Claude’s punishment is to remain in Baltimore while the rest of his family returns to Kentucky for Christmas. He’s heartbroken. Only the support of his two best friends, John Welles and Sam Feldman, manage to lift his spirits.

Part of their suggestion for Claude’s untraditional holiday is to spend some time with both of them at their respective homes. Sam goes one step further and proposes an after-the-fact Hanukkah celebration including traditional Jewish dishes such as brisket.

I had the following recipe in mind when I wrote the above-mentioned scene in my novel, The Secrets of Dr. John Welles. My family looks forward to eating brisket every Hanukkah. This recipe is perfect for celebrating any time of the year. I hope you’ll enjoy it, too.

Jewish Brisket

4 pounds beef brisket

Olive Oil

1 cup water

1 cup ketchup

½ white vinegar

2 onions, sliced

1 clove garlic, minced

¾ cup brown sugar

1 tablespoon salt

Drizzle olive oil in a large skillet or Dutch oven.  Add the brisket and heat over medium-high heat. Cook the brisket until browned on all sides. Mix water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Pour mixture over the brisket and bring to a boil. Cover and reduce the heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes. Check often after initial 2 hours and 30 minutes to keep from burning or drying out.

Remove the brisket and allow it to cool slightly before slicing the meat against the grain. Place slices of brisket in a 9 x 13 inch baking pan or large platter, pour sauce on top, and serve. Cover any remaining brisket and refrigerate. Spoon off any excess fat and reheat before serving.

Eager hands waiting to attack the brisket after prayer.

Eager hands waiting to attack the brisket after prayer.

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