It’s What Liv Ordered

In May of 1951, diner owner, Bea Turner, was asked to make a birthday cake for Toby Bruce Robishaw who was turning one.  Toby’s mother, Liv, was an extravagant woman who loved to make a show of everything she did.  Her son’s first birthday party was no exception.

The people Liv invited to Toby’s party were simple folk living in the hills of West Virginia.  They had simple tastes and probably expected a simple dessert such as Crazy Cake.  However, Liv used the occasion of her son’s birthday to show off yet again.  The cake she came up with is lovely, but it was completely lost on the birthday guests.

The following recipe is the one I had in mind for the above-mentioned scene taking place in my novel, The Secrets of Dr. John Welles.  By tweaking portions of other recipes, I created a cake suitable for the splashy tastes of Liv Barrette Robishaw.

Now don’t get me wrong; the cake is delicious.  It’s not what one would serve at a child’s party.  Here’s a passage from my novel describing exactly what Liv requested of Bea:

Three, double-layer cakes were divided by pillars with plastic circus animals placed in the space between.  Red and blue icing crisscrossed the edges of the cake in every direction.  A handful of colorful flags exploded out of the top layer.  Every inch of the cake not already taken up with decoration had a piece of candy pressed into the icing like a gingerbread house.

Liv’s outlandish request is what prompted Bea to say, “It’s what Liv ordered.”  Bea’s statement was offered as an explanation and apology to the townsfolk who understood completely.

The quantities listed below will make one layer of the cake I described above.

Hazelnut Cake

12 oz. hazelnuts

2 t baking powder

6 egg yolks

5/8 c white sugar

6 egg whites

Toast the hazelnuts in a 350° oven for 10–15 minutes or until lightly golden in color.  Cool completely.  Remove the skins from the toasted nuts by placing in a tea towel and briskly rubbing them together or place them in a colander and swirl them around to remove the skins.  Grind the hazelnuts until very fine.  Add baking powder and set aside.

Preheat the oven to 325°.  Thoroughly grease and flour a 9-inch springform pan.

In a large mixing bowl, use a hand-held electric mixer to combine the egg yolks with the sugar until pale yellow in color.  Beat in the ground hazelnuts.  This mixture will be extremely heavy and sticky.

Wash your beaters to remove any traces of fats.  In a separate bowl, beat room temperature egg whites until stiff peaks form.  Carefully whisk 1/3 of the egg whites into the yolk mixture to lighten the batter.  Fold in another 1/3 of the egg whites taking care not to delate them.  Fold in the remaining 1/3 of the egg whites until no streaks of batter remain.

Gently pour into the prepared 9-inch springform pan.  Bake in a preheated oven for 60 minutes or until the top of the cake springs back when lightly tapped.  Cool completely on wire rack.

Cinnamon Crème Filling

1 c heavy cream, chilled

1 c powdered sugar

1 ½ t ground cinnamon

1 t vanilla

Chill a metal bowl and the beaters of a hand-held mixer in the freezer for ten minutes.  Pour the heavy cream into the chilled metal bowl and beat on high speed with a hand mixer until the cream is frothy.  Slowly add the powdered sugar, cinnamon, and vanilla.  Continue beating until stiff peaks form.

Place the bowl of cinnamon crème filling in the refrigerator until needed or use immediately.

Whipped Buttercream Frosting

3 c powdered sugar

2 sticks unsalted butter, at room temperature

3 T heavy cream

2 t vanilla

Beat the butter, heavy cream, vanilla, and one cup of powdered sugar with a hand mixer until they are completely combined.  Add the remaining two cups of powdered sugar one cup at a time.  Blend well after each addition.  The lighter weight of this buttercream frosting is perfect for the delicate hazelnut cake.

You can use this frosting immediately or chill for later use.

Assembling the Cake

Once the cake has cooled completely, cut it in half horizontally.  Place the bottom half (cut side up) on a cake stand  and spread the Cinnamon Crème Filling generously over the top with a spatula or knife to within ¼ inch of the cake edge.  Place the top layer of cake (cut side down) over the filling, taking care to position it correctly.

Using a knife or spatula, ice the top of the cake with the Whipped Buttercream Frosting.  Do not drag the frosting too hard across the cake.  Level the top with icing and proceed to ice the sides until they are completely covered.  Wipe any icing smears from the edge of the cake stand with a clean, damp cloth.  Chill for at least an hour before serving.

Enjoy!

SIDE NOTE:  If you’ve never folded egg whites into batter, I strongly suggest you watch the video I’ve provided.  It’s a delicate process, but don’t be daunted by it.  Regardless of how you whip your egg whites, it’s the folding process the chef demonstrates that is of the utmost importance.

The Art of Folding

Operation Hailstone

While my protagonist, Dr. John Welles, and one of his best friends, Dr. Sam Feldman, joined the Army as civilian doctors to participate in the European Theater, his other best friend, Claude Willoughby, joined the Navy as a pilot to serve in the Pacific Theater.

In my novel, The Secrets of Dr. John Welles, Claude and his wife, Patsy, move to California after suffering a personal tragedy.  Patsy spends her days volunteering in a pediatric ward to work through her grief, and Claude obtains a pilot license to keep his mind off their loss.

You’ll find previous research I used to create Claude’s experience in the blog post Straighten Up & Fly Right.  Today’s post is in regards to Claude’s involvement as a World War II Navy pilot flying in the battle for the Caroline Islands.

Japanese troops occupied the Caroline Islands in 1914 during World War I.  After the war, Japan received a League of Nations mandate over them.  However, the League of Nations imposed restrictions on Japan between 1914 and 1933.  During this time, Japan was not able to build up the Caroline Islands for military purposes.  In 1933, Japan’s withdrawal from the League of Nations gave her the freedom to do just that.

Prior to the Pacific War, the atoll of Truk was built as a forward naval base.  It had five airfields, several seaplane and torpedo boat bases, and repair facilities.  During World War II, a radar station was also constructed.  It also served as an anchorage in favor over Ulithi Atoll.

The base at Truk was destroyed in February, 1944, by American airpower in Operation Hailstone, and was cut off for the remainder of the war.  The attack by the United States involved a combination of airstrikes, surface ship actions, and submarine attacks over two days.  The Japanese appeared to be completely taken by surprise.  Operation Hailstone is sometimes called the equivalent to the attack on Pearl Harbor.

Several daylight and nighttime airstrikes against the base at Truk employed fighters, dive bombers, and torpedo aircraft in attacks on Japanese airfields, aircraft, shore installations, and ships in and around the Truk anchorage.  American surface ships and submarines guarded potential exit routes from the island’s anchorage with the purpose of preventing any Japanese ships from escaping.

The Caroline Islands became part of the Trust Territory of the Pacific Islands administered by the United States after the World War II.  The Federated States of Micronesia was formed in 1986 and gained sovereignty over the Caroline Islands.

Tell Me, What Were Their Names?

In my novel, The Secrets of Dr. John Welles, John and one of his best friends, Sam Feldman, go to war as civilian doctors assigned to the Army.  Their motivation is the attack on Pearl Harbor, an eye-opening event in the lives of many Americans who believed we could stay neutral in regards to the war taking place in Europe and atrocities such as those that occurred during the Rape of Nanking.

For most Americans, World War II started with Congress declaring war after the attack on Pearl Harbor.  However, for other Americans, specifically sailors in the U.S. Navy, it started in the early morning hours of October 31, 1941, with the sinking of the U.S.S. Reuben James by German Submarine U-552.

The Reuben James, a World War I Clemson-class, four-stack destroyer, was part of an escort for convoys bound for Great Britain carrying war materials from the “Arsenal of Democracy.”  German U-boats (submarines) didn’t hesitate to fire on any ship in the convoy, considering them all to be fair game.  For this reason, it was only a matter of time before America became involved in a “shooting war.”

The Reuben James was torpedoed and sunk while escorting convoy HX-156.  The incident resulted in the loss of 115 of the 160 crewman, including all officers.  Although not the first U.S. Navy ship to be torpedoed before the war, the Reuben James was the first one lost.

When news of the sinking reached America, many concerned people wrote letters to the U.S. Navy trying to determine the fate of loved ones and/or friends.  Unfortunately, most of the country ignored the sinking.  One person who did not was folk singer, Woody Guthrie, who wrote “Sinking of the Reuben James” immediately following the incident.

I mentioned the Reuben James in my novel in an effort to remember all who lost their lives during a dark time in history.  Also, in the spirit of one tagline I came across during my research, friends don’t allow friends repeat history.

Room Service

Photo by Richard Averill Smith (1935)

Funny how a tidbit of fact checking can lead to some interesting reading and a blog post.  I simply needed to make sure the hotel I wanted to feature in my novel, The Secrets of Dr. John Welles, was indeed open for business in 1935.  I had a pretty good idea that the Waldorf=Astoria had been built and would be available for John’s best friend, Claude Willoughby, and his wife, Patsy, to spend the first night of their honeymoon in the lap of luxury.  Still, I’ve been burned before on assuming facts for my novel, so I conducted a little research to make sure the hotel wasn’t closed for remodeling or some other detail that would prevent me from mentioning it in my book.

As soon as the fact was confirmed, I could have stopped.  After all, I simply needed to say where Claude and Patsy spent their first night and that it was a gift from Claude’s grandparents.  But it’s the Waldorf=Astoria, and the opulence drew me in.  I won’t waste your time with overwhelming amounts of useless history.  Rather, I’ll skip right to the interesting facts and secrets.

For instance, did you know how the “=” came to be the official symbol in the title Waldorf=Astoria?

The roots of this New York institution go back to 1893, when millionaire William Waldorf Astor opened the 13-story Waldorf Hotel on the former site of his mansion at Fifth Avenue and 33rd Street.  A private bathroom in every guest chamber and electricity throughout were two on a long list of Waldorf firsts.

Four years later, the Waldorf was joined by the 17-story Astoria Hotel, erected on an adjacent site by Waldorf’s cousin, John Jacob Astor IV.  The corridor connecting the two buildings became an enduring symbol of the combined Waldorf and Astoria hotels, represented by the quirky “=” the Waldorf=Astoria uses instead of a hyphen in its official logo.  In 1929 the original Waldorf=Astoria was demolished to make way for the Empire State Building.

The new hotel cost $42 million and was the largest and tallest hotel at the time, having 1,852 rooms and 42 stories.

And here’s some other interesting information regarding the Waldorf=Astoria per luxury suite specialists, “The Jackies,” better known as Jackie Collens and Jackie Carter.

The most requested suite is the Presidential suite.  When a president stays there, bulletproof glass is installed.

There’s an underground railroad that runs from Grand Central Terminal to the fourth floor of our basement.  When Franklin Delano Roosevelt was the sitting president, that’s how they would bring him in because many people didn’t know he was in a wheelchair.

Old Waldorf=Astoria Hotel

The largest suite is 33A:  The Cole Porter.  It’s a five-bedroom, five-and-a-half bath configuration suite that’s about 4,300 square feet, which typically rents out on a monthly basis.  Prices start at $150,000.  Porter lived there for 25 years and wrote a number of famous songs [in the room]; one of his biggest was “You’re the Top” from Kiss Me Kate.  His piano is still in the suite, one more reason the room is so popular.

After Porter’s death in 1964, Frank Sinatra took over the lease, and he and his wife Barbara lived there until 1988.  Rumor states that they etched their initials into the bathroom door but the door was apparently removed during renovations, and its whereabouts are unknown.

President Herbert Hoover was here from 1932­–1964, and President Dwight Eisenhower stayed from 1967–1969.  He and his wife lived in suite 700R because his wife had a fear of heights.  To accommodate them, we had the elevator specially designed to open on the 7th floor.  General Douglas MacArthur lived with us from 1952–1964, which is when he passed away.  His wife continued to live here until her death in 2000.

The Elizabeth Taylor has the largest and most exquisite bathtub which can easily accommodate three people.  The pillows in the master bedroom of the Royal Suite were created to resemble the Duchess of Windsor’s pugs.  Douglas MacArthur’s master bathroom was designed with a constellation on the ceiling.

The hotel was the first to use red velvet ropes (outside the Palm Room restaurant) as a way to create order among the people crowding the entrance.  Access was granted only with a reservation, another first; the fact that it created a sense of stature and separation was secondary.  They also created rooftop happy hours.

The history-filled hotel is a magnet for guests with sticky fingers, and the items that disappear the most are teakettles, silverware, teapots, plates, and ashtrays.  Once, a candelabrum was taken.

Oscar Tschirky, who is known globally as Oscar of the Waldorf, is credited with creating the Waldorf salad.  It originally contained sliced apples, raisins, celery, cherries, and walnuts, and was lightly covered in a sugared mayonnaise dressing.  Today truffle oil has been added to the mix.

There are many other pieces of history and fun secrets about the Waldorf=Astoria, too many to include, so I’ll leave you with this article, Dear Waldorf, Mummy Stole Your Teapot Back in 1935. So Sorry.  The amnesty program wasn’t so much an effort to recoup stolen items as it was an attempt to generate attention on social media.  I’d say it worked.

~~~~~

“Waldorf=Astoria Hotel – New York City.” Waldorf=Astoria Hotel – New York City, http://www.nycago.org/Organs/NYC/html/WaldorfAstoria.html. Accessed 7 May 2017.

Strauss, Alix. “The Secrets of the Waldorf Astoria Hotel.” CNT. Condé Nast Traveler, 05 Oct. 2016. Web. 07 May 2017.

Plum Lucky

By spring of 1920, twelve year-old Johnny Welles had made up his mind to leave the only home he’d ever known.  As hard as it was to say goodbye to his beloved stepmother, Collie, Johnny was determined to escape the tragedies that marred his childhood.

His three older siblings, Stanley, James, and Eunice, supported Johnny in his decision even though it broke their hearts to see him go.  His Aunt Prudence, who would take over Johnny’s care, was thrilled by his choice to reside with her in Baltimore and even more so with his pronouncement that he wanted to become a doctor.

In the months after his youthful declaration, Johnny spent all of his free time with Doctor and Mrs. Hager.  The Hagers, German immigrants with no children of their own, welcomed Johnny when they discovered his passion for all things medical.  The Hagers, aware of and sensitive to Johnny’s heartbreaks, couldn’t resist the opportunity to share their medical knowledge with the young boy.

Whenever possible, Doc and Mrs. Hager included Johnny in consultations and examinations.  Between patients, the three would pore over medical journals and Mrs. Hager’s pflaumenkuchen (plum cake).  The following recipe is the one I had in mind when I wrote the scene above.  This rich, delicious cake is quick and easy to make.  The beauty of this recipe is that you can substitute any stone fruit for the plums.  Consider peaches, nectarines, or cherries as an alternative.

Little Italian plums are my favorite when making pflaumenkuchen with black plums as a close second.  Italian plums aren’t available in my area until July, so I’ve presented this cake with black plums which are also quite appealing.  If using Italian plums, cut them in half and pit them.  The same goes for cherries.  For large stone fruits, cut them in half, pit them, and cut into slices.

The Gibson household enjoys this cake still slightly warm and served with vanilla ice cream or whipped cream.

Pflaumenkuchen

1 c sugar (I used raw)

½ unsalted butter

2 eggs

1 t vanilla

1 c flour

1 t baking powder

Plums, pitted and halved

2 T sugar (I used raw)

1 t cinnamon

Powdered sugar (optional)

Preheat your oven to 350°.  Grease an 8 X 8 glass baking dish.

Cream the sugar and butter.  Add the eggs and vanilla, and beat well.  Add the flour and baking powder, and mix thoroughly.  The batter with be thick like soft cookie dough.

Spread the batter into the baking dish and level it with a knife or spatula.  Place the halved plums (if using Italian) cut side down in even rows across the surface.  The same applies to cherries.  All other stone fruits should be placed in single-layer rows across the surface.

Combine the two tablespoons of sugar and cinnamon.  Sprinkle the mixture across the top of the cake and plums.  Bake for 50 minutes or until a knife inserted comes out clean.

When cooled, sift powdered sugar over the cake if desired.

Enjoy!

A Blast From the Past

One of the details I researched for my novel, The Secrets of Dr. John Welles, was the weapon used by American soldiers during World War II.  Per my brother, a World War II history buff, the M1 Garand was the gun I needed to look up.

There is so much information on the M1 Garand, simply and affectionately called Garand in honor of its inventor, I didn’t believe I could do it justice by writing my own article.  So, I choose two that I found to be the most interesting, and I’d like to share them with you.

The first, Garand Name Pronunciation: Who’s Right?, is actually somewhat humorous.  There seems to be a longstanding debate on this issue.  It’s probably not the first time a name has been mispronounced by an American, and it certainly won’t be the last.  We do that sometimes, but I’m in agreement with writer Mark Keefe when he says, “… I am not going to tell anyone, especially those that used the rifle in combat, that they were wrong.  Call it what you like, and thank you for your service.”

The second article, The Iconic M1 Garand, details the gun in all its glory.  I’ve had the opportunity to hold an M1 as well as see them employed in the re-enactment of the D-day landings.  It’s an impressive weapon, and I’m glad our soldiers had it to use against a formidable enemy.

Sobering Thought

In my novel, The Secrets of Dr. John Welles, one of my characters struggled with alcoholism. He was normally a social drinker but turned to alcohol when negative situations began to dominate his life. He made the mistake of believing he could control the circumstances and then buried the results deep within rather than revealing them and seeking help from those who loved him.

This was one of several delicate subjects I addressed in my novel, and I took care with how I presented it. My knowledge of how alcoholism affects the lives of others is secondhand, and I didn’t want to come across as preaching. Still, I’m all about giving back and helping when and where it’s necessary. Even though this isn’t about writing, if I can direct someone toward the help they may need, I will.

The obvious place to begin my research was with Alcoholics Anonymous, the international, mutual aid fellowship founded in 1935 in Akron, Ohio, by Bill Wilson and Dr. Bob Smith. The AA website answers many questions about alcoholism and helps one locate a nearby meeting. The beauty of looking them up online is the added layer of privacy one may need when taking the first step in dealing with a crippling addiction.

As I writer, I had the final say in my character’s outcome, the details of which I’ll keep hidden until the publication of my book. For anyone struggling with alcoholism, you have the final say in how drinking will affect your life. Write a happy ending.

Wholesome Homecoming

August of 1945 should have been a time of celebration for Dr. John Welles. The Second World War was over in Europe and swiftly coming to an end in the Pacific. However, John’s homecoming wasn’t what it appeared to be, and the secret surrounding the circumstances were known only to him and his Aunt Prudence. While she was instrumental in helping her nephew make the transition from his experiences as an Army doctor back to civilian life, there was one painful secret of which even Prudence was not aware.

John’s family was seated in the kitchen eating when he arrived. He stood outside the row house and watched from a distance as they ate a simple breakfast that included oatmeal. I chose oatmeal because it is humble and solid just like the Welleses, and this basic breakfast food was representational of the support John’s family would provide during his first, difficult days home.

Long before experts started touting oats for the health benefits, oats have been used as a food source for people and animals. According to one source, only five percent of the oats grown in America are used for human consumption as breakfast food or oat flour. They are believed to be Asiatic in origin and appeared on the scene later than wheat with the earliest uses being for medicinal purposes. Then there is the debate on steel cut versus rolled oats, the explanation on the different types of oats, and the history on the most famous brand I know, Quaker.

The preparation of oats appears on the container, so I’ll focus on the toppings. This is where one has endless possibilities to explore. A favorite at the Gibson household is Zante currents, maple syrup, toasted, chopped pecans, a pat of butter, and cream that has been warmed. Some people keep it as simple as a pinch of salt while others go crazy with chocolate chips and a dollop of peanut butter.

When cooking oats, opt for water over milk as cooking in milk will make for stickier, thicker oatmeal. Save the dairy for a topping. Spices can be added during the cooking process and should be ground; picking out whole cloves and cinnamon sticks afterward is unpleasant. Don’t forget to add a pinch of salt to the water because that’s where seasoning begins.

Bringing the oats and water to a boil together makes for a creamy cereal whereas bringing the water to a boil and then adding the oats results in a chewier meal. I wouldn’t suggest trying this with steel cuts, however, as they are already springy in texture to begin with. Serve oatmeal in a deep bowl to keep it smooth and hot. A shallow dish will cool your breakfast treat too quickly, and you’ll end up with a gluey, unpalatable mess.

If you’ve never enjoyed oats, don’t curl your lip, raise an eyebrow, and pass up oats and oatmeal. They are delicious beyond their nutritional value and neutral appearance. Also, consider them for lunch or dinner, and if you really want to impress, offer them as a side dish to dinner guests with the inclusion of caramelized shallots and uncured turkey bacon or as a dessert made with saffron and cardamom.

“Oats.” Oats. Purdue University – Center for New Crops & Plants Products, Feb. 1999. Web. 26 Mar. 2017.

Walsh, Danielle, and Kimberley Hasselbrink. “9 Ways to Totally Screw Up Your Oatmeal.” Bon Appetit. Bon Appétit, 23 Jan. 2014. Web. 26 Mar. 2017.

**Read Easy Peasy to learn how to quickly generate citations.

Brother, Can You Spare a Dime?

One of the most interesting and disturbing eras I researched for my novel, The Secrets of Dr. John Welles, was the Great Depression.  Of all the details I studied, I found those affecting farmers to be the most heartbreaking.  This is probably because my protagonist, Dr. John Welles, came from a farming family.  The Welleses survived, but they did not come out unscathed.

Before the stock market crash in October of 1929, farmers were already experiencing hard times.  One contributing factor was the forty percent drop in prices between 1920 and 1921 as the overseas market disappeared.  World War I had led to a time of prosperity for farmers as war-torn European nations needed produce grown in America.  This need led to a remarkable increase in agricultural production, income, and purchasing power.  The profits farmers made were reinvested in more land and machinery.

Once the war ended and the European markets no longer needed American food products, prices and profits plummeted.  The price crop supports that existed at the beginning of World War I guaranteeing farmers minimum prices on certain crops disappeared in 1921 when President Harding announced their end.  Further exacerbating the problem was President Coolidge’s increase in taxes on imports, which decreased foreign trade for America and removed more of the farmers’ markets.  Many farmers lost their new land investments to foreclosure and/or experienced bankruptcy.

The construction of new homes, usually an indicator of economic strength, declined from 1926 to 1929.  It is not surprising that no one paid attention to this warning sign especially since the crisis in the farming community, the truest measure of economic success or failure, was already in trouble.  When added to the faith people placed in the stock market and the endless purchases made on credit, it is no wonder America experienced the Great Depression.

As I watched videos of farmers dumping milk into ditches on the side of the road and apples into piles left to rot, I knew in my heart that even if it meant their downfall, John’s stepmother, Collie Mercer Welles, wouldn’t let anyone go hungry.  The character I created in Collie wouldn’t and couldn’t justify throwing food away when people around her were starving.  Greed in that form simply did not exist in her.  She may not have had the means to transport food, but anyone who made his or her way to the Welles farm would not be turned away empty-handed.

Farm protestors attempt to block roads leading to markets.

Unfortunately, many in the farming communities did not share the opinions and morals of my fictional character, Collie.  The withholding and destruction of food was one of the most hideous consequences of the Great Depression.  Desperation hit farmers when the expense of producing crops exceeded what they could make selling them.  Groups known as Farm Holiday Associations were formed to stop selling crops until prices were forced higher.  They operated under the motto, “Neither buy nor sell and let taxes go to hell.”

While in my heart I believe the Welles family would have risen above such actions, I wonder if they would have found resistance in their own community to helping those who were starving.  It wasn’t uncommon for farmers who bucked these types of associations to find their efforts met with violence from a pitchfork in the tires of their vehicles to standoffs between deputies meant to protect food convoys and farmers armed with guns.

The stock market crash of 1929 will probably always be the most well-known contributing factor to the Great Depression.  Billions of dollars were lost literally overnight by 1.5 million Americans who were involved with the market enough to actually have a broker.  However, 40 million people living on farms had already been enduring hardships since 1919, and it is these people who would be hit the hardest again, particularly on the Great Plains, during the aftermath of the crash.  The farmers knew what those living in the cities and banking on the stock market had yet to learn:  the Great Depression was already upon them.

The title for my blog post came from a Depression Era song, the details of which you can read about here:  “Brother, Can You Spare a Dime?” and listen to the Bing Crosby version here:  “Brother, Can You Spare a Dime?” Enjoy other interesting Depression Era history on Prohibition (I’ll Drink to That), speakeasies (Welcome to the Apple Crate), and moonshine (By the Light of the Silvery Moon).

Dark, Rich Secrets

Twice in my novel, The Secrets of Dr. John Welles, I featured chocolate pie. The first time was in December of 1925 when John and his Aunt Prudence discussed the painful details surrounding his father’s death. Prudence kept trying to turn the conversation away from the truth of the situation even going so far as to use the pie as a diversion. The delicious dessert popped up again in a scene between John and his best friend’s wife, Babby, in June of 1964, as they worked through the awkwardness of not seeing each other for sixteen years.

As many of my followers already know, my food choices actually play a peripheral roll in my writing. In this case, chocolate pie is dark, not unlike the secrets about to be revealed in the above-mentioned scenes. In both cases, John’s past was dredged up for him to face yet again, and someone would try to smooth over the situation. Keep in mind that chocolate pie is exceptionally smooth. It is also rich and sweet which matched the outcome for John in his conversation with his Aunt Prudence as a young man and again with Babby as an adult.

The recipe I had in mind for the chocolate pie is simple yet elegant. It is a favorite at church bakeoffs and picnics as well as a top off to any family dinner. I hope you will enjoy it as much as my characters did.

Lucia’s Chocolate Pie

Single Crust:

1 c flour

¼ t salt

1 stick unsalted butter, cold and diced into ¼-inch pieces

½ c cold water with an ice cube

To make a bottom crust, combine the flour, salt, and butter. Work with your hands until the flour and butter combine to make pea-sized pieces. Add the water a tablespoon at a time and work through until you can form a ball. Wrap the dough ball in plastic wrap and chill for twenty minutes in the refrigerator.

Preheat oven to 425°. Roll the dough on a floured surface to fit a nine-inch pie plate. Crimp the edges and prick the bottom and sides of the shell with a fork. Line the pie shell with aluminum foil or parchment paper and fill with pie weights or baking beans. Bake at 425° for 10 minutes, remove the baking weights and continue cooking for 10 minute in 5 minute increments or until the crust is golden brown. Remove from the oven and place on a cooling rack.

Pie Filling:

½ c cocoa

¼ c cornstarch

3 egg yolks, beaten

1½ c sugar (I used raw)

¼ t salt

2 c half and half

1 t vanilla

3 T unsalted butter

Sift the cocoa, cornstarch, and salt directly into a saucepan. Add the sugar** and half and half, and stir carefully to mix. Bring to a boil over a medium high heat, stirring constantly. Boil for one minute. Remove from the heat and spoon a small amount of the mixture into the egg yolks to warm them. Pour the warmed yolks in a thin stream into the saucepan taking care to stir them in thoroughly.

Return the pan to the heat and boil for two more minutes. Remove from the heat and add the butter and vanilla. Pour the mixture into the baked pie shell and allow it to cool for a few minutes before topping with a piece of waxed paper to prevent a skin from forming. Bring the pie to room temperature before placing in the refrigerator to cool completely. Whipped cream is the perfect topping for a chilled pie.

**If using granulated white sugar, sift it as well. The large crystals of raw sugar will not pass through a sifter. Simply break up any lumps before adding to the mixture.

~OR~

You can top it with meringue using the following recipe. Make the meringue while the pie is cooling on the countertop. Once topped with meringue set in the oven, you can continue cooling in the refrigerator.

Meringue:

4 egg whites

6 T sugar (I used granulated white as the raw is too coarse for this step)

Pinch of cream of tartar

Whip the egg whites on a high speed until foamy. Gradually add the sugar and a pinch of cream of tartar, and continue whipping until stiff peaks form. Spread the meringue over the pie and seal at the edges of the crust. Set the meringue in a 425° oven for eight minutes or until it is golden brown. Cool the pie on a wire rack until you can handle the edges of the pie plate and serve warm, or chill the pie in the refrigerator for a couple hours and serve cold.

Tips for success:

Chill the beaters and bowl in which you will beat the egg whites for meringue

That pinch of cream of tartar is what will keep your egg whites from breaking down and becoming watery.

Enjoy!

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