Elm Creek Quilts [13] The Quilter's Kitchen (3 page)

Yield: 8 to 10 slices

1 cup light brown sugar, loosely packed

2 large eggs, at room temperature

½ cup (1 stick) unsalted butter, melted, or ½ cup canola oil

1½ cups grated zucchini

1 teaspoon vanilla extract

1¼ cups all-purpose flour

½ cup unsweetened cocoa powder

1½ teaspoons baking soda

½ teaspoon kosher salt

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5 x 5-inch loaf pan.

Place the sugar, eggs, and butter in the bowl of a mixer fitted with a paddle and beat until thickened, 2 to 3 minutes. Add the zucchini and vanilla and beat until well incorporated. Combine the dry ingredients and add to the batter, about ½ cup at a time, mixing to combine. (If you don’t do this gradually, the cocoa powder will be everywhere.)

Pour into the prepared pan, transfer to the oven, and bake until deep brown and firm, 50 minutes to 1 hour.

Quilt Block Cookies (Sugar Cookie with Sugar Icing Decoration)

Yield: 3 to 4 dozen cookies

For the cookies:

1 cup (2 sticks) unsalted butter, at room temperature

¾ cup sugar

1 large egg, at room temperature 1 teaspoon vanilla extract

2¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon kosher salt

For the icing:

2 cups confectioners’ sugar

¼ cup very hot tap water

½ teaspoon corn syrup

¼ teaspoon vanilla extract or lemon extract

Assortment of colored sugars, for decoration

To make the cookies:
Place the butter and sugar in a mixer fitted with a paddle and process until creamy. Add the egg and vanilla and mix until the egg is incorporated. Add the flour, baking powder, and salt and mix until the mixture comes together. Remove from the bowl and form into a log, cover with parchment or wax paper, and refrigerate 1 hour.

Remove the log from the refrigerator and form into a 1½ x 1½-inch squared column. Return to the refrigerator and chill at least 2 hours and up to 1 week.

When you are ready to bake the cookies, preheat the oven to 350 degrees F.

Cut slices ¼ inch thick and place on a baking sheet lined with parchment paper.

Bake for 10 to 12 minutes. Remove from the pan and cool before decorating.

To make the icing:
Place all the ingredients in a small bowl and whisk until smooth. Using a small pastry brush, paint the cooled cookies with icing, then sprinkle each quadrant with a different colored sugar.

Lemon Squares

Yield: 16 squares

For the crust:

1 cup all-purpose flour

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cup sugar

¼ teaspoon kosher salt

½ cup (1 stick) unsalted butter, chilled and chopped

For the filling:

1 cup sugar

½ cup heavy cream

2 large eggs, at room temperature

1 tablespoon cornstarch

½ teaspoon vanilla extract

¼ teaspoon kosher salt

Zest and juice of 2 lemons

Preheat the oven to 350 degrees F. Lightly butter or line with parchment paper an 8 x 8-inch pan.

To make the crust:
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and process until well combined. While the machine is running, drop pieces of butter into the flour and combine until the mixture resembles cornmeal. Press into the prepared pan, transfer to the oven, and bake until golden, about 22 minutes. Set aside to cool.

To make the filling:
Place all the ingredients in a bowl and whisk until well combined. Pour into the cooled crust, transfer to the oven, and bake until golden, still at 350 degrees, about 25 minutes. Cool to room temperature, cover, and refrigerate at least 2 hours and up to overnight. Cut into 16 squares.

Pineapple Upside-Down Cake

Serves 8 to 10

6 tablespoons plus ½ cup (1 stick) unsalted butter

One 20-ounce can pineapple rings, drained

¾ cup light brown sugar, loosely packed

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

½ cup whole milk

Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan.

Place the 6 tablespoons butter in a small saucepan and cook over medium heat until melted. Add the brown sugar and stir until the mixture is smooth. Pour into the pan. Arrange 7 pineapple rings in the bottom of the prepared pan. Cut the 3 remaining pineapple rings in half and press the half rings evenly spaced along the side of the pan, cut side facing up.

Combine the flour, baking powder, and salt in a medium bowl.

Place the remaining 8 tablespoons butter and sugar in the bowl of a stand mixer fitted with a paddle and mix on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, and mix until combined. Add half the dry ingredients and mix until just combined. Add the vanilla extract and milk and mix until combined. Add the remaining dry ingredients and mix until smooth and fluffy. Pour the batter over the pineapple and spread in an even layer. Transfer to the oven and bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 40 to 45 minutes.

Let the cake cool in the pan for 5 minutes, then run a knife around the perimeter and turn it out onto a cake plate. Cool completely before serving.

Bee Tea

Serves 8

2 tablespoons loose black tea

2 tablespoons loose green tea

1 tablespoon loose chamomile tea

2 tablespoons honey

Lemon quarters or whole milk

Place the teas in a teapot and cover with about 8 cups boiling water. Let steep 4 minutes and then remove the tea. Add honey and stir well. Serve immediately with lemon quarters or milk (but not both).

“As much as I’d appreciate our friends’ help today,” said Sylvia, rising stiffly and brushing off the seat of her trousers, “this is not the time to have a quilting bee, or cleaning-up-the-kitchen bee, or any other sort of bee for that matter.”

“Why not?” asked Anna.

Sylvia took a glass from a cupboard, filled it at the sink, and took a sip of water. “Because as you said, we couldn’t have a bee without refreshments, and not even a chef as skilled as you could feed a crowd from a kitchen in such disarray.”

“You’d be surprised.” Anna thanked Sylvia as she filled a second glass and passed it across the counter to her. Anna hadn’t really exerted herself enough to work up a thirst, but she appreciated the gesture. “The kitchen in my apartment is only a fraction of the size of yours, and I’ve turned out some rather impressive meals there, if I do say so myself. Ask Jeremy. He’s been my taste-tester ever since he moved in across the hall.”

Sylvia finished her water and placed her glass in the sink. “You don’t need to bring in witnesses, dear. I have absolute faith in your ability to create a gourmet meal using nothing more than a saucepan and a hot plate.”

If Sylvia only knew that Anna’s home kitchen boasted little more than that. Her kitchen—or kitchenette, as it said on her lease—was wholly inappropriate for a chef: It was no bigger than a walk-in closet, with a small refrigerator, a single sink, a two-burner electric stovetop, and an oven too small to accommodate her jelly-roll pan. But at least both burners gave consistent heat, which was more than could be said for Sylvia’s stove. Anna couldn’t wait for the eight-burner gas stove to be installed. She would be in heaven, absolute heaven.

“What can you whip up in this?” Sylvia asked, gesturing to the small microwave that bore an uncanny resemblance to the Easy-Bake Oven Anna had received for Christmas as a child. She wondered if it, too, cooked with a lightbulb.

Anna checked the wattage, opened the door, closed it, and shook her head. “I don’t know. I really don’t think it’s good for much more than heating up cups of coffee and melting butter.”

“It’s all we’re going to have for quite a while,” Sylvia warned. “Until our new appliances and countertops arrive, we’re going to have to learn to cook with this, or get by on cold cereal, sandwiches, and takeout.”

“Not at all,” said Anna, surprised. “We’ll ask the contractors to plug in the fridge in the dining room for our perishables, I’ll use the old kitchen table for prep work, and I’ll fix our meals in your slow cooker.”

Sylvia nodded, thoughtful. “I hadn’t considered that, but I’m certainly glad you did. I wasn’t looking forward to a month of cornflakes, pizza, and kung pao.”

A month? Anna hoped Sylvia had added two weeks to the estimate either in error or to be conservative, and not because the contractor had already begun warning of delays. “If we stay on schedule, we should be cooking in here in two weeks,” she said, relieved when Sylvia didn’t contradict her. “I have enough slow-cooker recipes to last us that long. We’ll have so much variety that you’ll forget we have no oven.”

“If we explain our situation to the other Elm Creek Quilters, I’m sure they’ll share their recipes,” Sylvia said. “I’ve sampled several of their meals on past National Quilting Days—Summer’s vegetarian chili, Bonnie’s chicken and dumplings. Delicious.”

“National Quilting Day?” echoed Anna. “Is that an Elm Creek Quilts invention? I thought it was always National Quilting Day around here.”

“Oh, we can’t take credit for it. The National Quilting Association started it in 1991.”

Anna couldn’t believe it. “You’re kidding. There really is such a holiday?”

“Of course,” said Sylvia, pretending to be astounded that Anna hadn’t known. “Why not? What better way to spend the third Saturday in March every year but in celebration of the art and history of quilting?”

“I can’t think of anything,” said Anna, laughing and holding up her hands in defense. “The only real question is why National Quilting Day wasn’t established centuries ago. It should be right up there with Thanksgiving and…Arbor Day.”

“Arbor Day?” Sylvia laughed and shook her head. “We’ll let our caretaker organize that celebration. As for the Elm Creek Quilters, we’ve created our own traditions. National Quilting Day happens to fall right before quilt camp begins its new season. As you can imagine, that’s a very busy time of year for our staff. A few years ago, we decided to make National Quilting Day a collaborative workday here at the manor. On that Saturday, the Elm Creek Quilters gather to consult with one another about lesson plans and schedules, to plan for the months ahead, and to finish up class sample projects. But of course no one can spare time to fix supper, so in the morning before the others arrive, Sarah and I put together a tasty dish in the slow cooker, or one of our friends brings her slow cooker filled and ready to plug in. Others bring beverages, munchies, or desserts. We work hard all day, enjoying our camaraderie and the anticipation of the new camp season, and we never fail to accomplish a great deal of work. And then, at the end of the day, we share a delicious meal that has been cooking all day, filling the kitchen with delightful aromas.”

Anna thought the tradition sounded like a wonderful way to begin a new year of quilt camp. She imagined the Elm Creek Quilters sitting around the old wooden table that had once taken up half Sylvia’s kitchen—seated side by side on the wooden benches, passing dishes around, complimenting the cooks, teasing, joking, worrying, reassuring, solving problems, and making plans. But she did not see herself among those gathered at the table.

The founding members of the circle of quilters had known one another so well for so long. Together they had struggled through tough times and had celebrated wonderful achievements. Was there room at their table for a newcomer?

She would find a way in, Anna told herself. Even if the benches were filled, she could always pull up a chair at one end of the table or the other.

“This National Quilting Day, you and Sarah should focus on quilting, which I know you enjoy more than cooking,” said Anna. “I’ll take care of supper and snacks, and I’ll use the slow cooker even after our kitchen is in working order, in honor of your tradition.”

“An excellent plan,” said Sylvia. “That way you don’t have to spend your day in the kitchen, either, but can keep the rest of us company, and perhaps even whip up a quilt or two.”

“However I can help out,” said Anna. She’d make supper, class samples, photocopies—anything that was needed. Whatever it took to earn her place among the Elm Creek Quilters, she would do.

Moroccan Vegetable Stew

Serves 6 to 8

For the stew:

1 tablespoon olive oil

2 large leeks, washed well and chopped

1 tablespoon chopped fresh gingerroot

3 garlic cloves, thinly sliced

½ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

1 teaspoon curry powder

2 parsnips, diced

4 carrots, diced

1 butternut squash, diced (5 to 6 cups)

3 zucchini, diced

One 14.5-ounce can diced tomatoes, drained

5 to 6 cups vegetable broth

¼ cup chopped fresh Italian flat-leaf parsley or basil leaves, for garnish

Grated zest of 1 lemon, for garnish

Place a large stockpot over medium heat and when it is hot, add the oil. Add the leeks, ginger, garlic, cinnamon, cayenne, and curry powder and cook until tender, 10 to 15 minutes. Add the parsnips, carrots, and squash and cook, stirring occasionally, for 10 minutes. Keep at medium heat and add the zucchini, tomatoes, and vegetable broth and bring just to a boil. Reduce the heat to low and cook, partially covered, until the vegetables are tender but do not fall apart, about 45 minutes to 1 hour.

Serve immediately with steamed basmati rice or transfer to a container, cover, and refrigerate up to 2 days. Garnish with parsley and lemon zest.

Pot Roast and Potatoes

Serves 6 to 8

5½-to 6-pound piece of brisket

2 tablespoons kosher salt

1 tablespoon black pepper

1 tablespoon olive or vegetable oil

6 garlic cloves, chopped

3 large Spanish onions, halved and chopped

2 cups dry red wine

One 6-ounce can tomato paste

3 to 4 cups water, as needed

2 tablespoons light brown sugar

1½ pounds carrots, peeled and cut in large chunks

3 medium russet potatoes, peeled and cut in large chunks

2 tablespoons fresh lemon juice

Chopped fresh Italian flat-leaf parsley, for garnish

Pat the brisket dry with paper towels and season with salt and pepper.

Place a Dutch oven over high heat and when it is hot, add the oil. Add the brisket and cook until seared on all sides, about 10 minutes in all. Set the brisket aside.

Reheat on medium high, add the garlic and onions, and cook until soft and slightly golden, 10 to 15 minutes, stirring often. Add the red wine and cook 2 minutes. Stir in the tomato paste.

Preheat the oven to 325 degrees F.

Return the brisket to the Dutch oven, fat side up. Add the water and brown sugar at the edge of the pan. Bring the mixture to a light boil, cover, transfer to the oven, and cook 1½ hours.

Add the carrots and potatoes. The vegetables should be submerged in water; add more water, if necessary. Cover the Dutch oven and continue cooking until the meat and vegetables are very tender, about 1 hour.

Remove the brisket from the Dutch oven and defat the liquid. Meanwhile, cut the brisket across the grain into thin slices (about 1⁄8 inch thick). Return the brisket to the Dutch oven. Combine with the lemon juice and serve immediately, garnished with parsley.

Chicken and Dumplings

Serves 6 to 8

For the stew:

4 to 5 pounds bone-in skin-on chicken thighs or breasts or a combination, dried with a paper towel

1½ teaspoons kosher salt

½ teaspoon black pepper

4 carrots, chopped

2 celery stalks, chopped

1 large Spanish onion, chopped

¼ cup all-purpose flour

2 teaspoons dried thyme

2 bay leaves

8 cups chicken broth

¼ cup dry sherry

1 cup frozen peas

¼ cup light or heavy cream

¼ cup chopped fresh Italian flat-leaf parsley, for garnish

For the dumplings:

½ cup whole milk

1 tablespoon unsalted butter, melted

1 cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon kosher salt

To make the stew
: Sprinkle the chicken with the salt and pepper. Place a Dutch oven over medium-high heat and when it is hot, add the chicken, skin side down, and sear until well browned, about 4 minutes per side. Using tongs, remove the chicken and set aside on a plate. When cool enough to handle, remove and discard the skin.

Pour off all but 2 tablespoons fat. Reduce the heat to low, add the carrots, celery, and onion and cook until the vegetables are soft and golden, 10 to 15 minutes. Add the flour, thyme, and bay leaves and stir constantly for 2 minutes. Very gradually, add the chicken broth and sherry, and bring to a low boil. Return the chicken to the Dutch oven and cook, turning the chicken halfway, until the meat falls away from the bones, about 45 minutes. Remove the chicken and set aside until it is cool enough to handle. Remove the bay leaves. Take the meat off the bones and return the meat to the Dutch oven. Cool, then skim off and discard the fat. Cover and refrigerate overnight.

To make the dumplings:
Place the milk and butter in a medium-size bowl and stir well. Add the remaining ingredients and mix to combine. Divide into 16 balls of equal size and flatten slightly.

Reheat the stew over medium heat until warmed throughout, about 10 minutes. Gently add the dumplings to the simmering stew and cook until they have increased in size, about 15 minutes. Add the peas and cream and cook until heated through, about 3 minutes. Serve, garnished with the parsley.

BBQ Pork Sandwiches (Slow Cooker)

Serves 8 to 10

For the rub:

1 tablespoon kosher salt

1 tablespoon sugar

1 tablespoon light brown sugar

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon Hungarian paprika

2 teaspoons black pepper

½ teaspoon cayenne pepper

For the pork:

4 pounds pork butt, cut into 4 chunks

2 tablespoons canola oil

For the sauce:

One 28-ounce can diced tomatoes, with liquid

2½ cups water