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READ ON MY KINDLE DURING THE TRIP TO ENGLAND: The Forgotten Garden (by Kate Morton, on my Kindle); several generations of women pepper this book with the story of their lives. It all revolves around a young girl who arrives on a pier in Australia in 1912 with no papers, no family. Nothing except a small white suitcase with little concrete information about her past. She’s four years old and keeps silent about what little she knows. Her story starts there, but then it jumps forward to 2005 when her granddaughter inherits a house in Cornwall (England), purchased by the grandmother and kept secret until after her death. There’s some secrecy going on with all the women. Then the story jumps back to 1975 when the grandmother is a middle-aged woman and you hear part of her story. Much of the book revolves around a walled garden at this house in Cornwall, and how it relates to the “big house” where the grandmother lived some of her early years. It’s quite a complex web of a family saga. I liked it, although each new chapter jumped to a different time, and it’s not until the last 10 pages or so that everything resolves. Good read.

Also read The Queen’s Governess (by Karen Harper, on my Kindle); this one is about a young girl from an impoverished family who is taken to Court and eventually becomes a playmate/governess to Elizabeth I (the story is based on fact, but is a novel). The two girls grow up together. It tells the story of  Thomas Cromwell, Henry VIII, Anne Boleyn (Elizabeth I’s mother) and others of the court at that time, the intrigues, the murders, the beheadings, and the perseverance of all of the potential kings and queens. Fascinating story, particularly since we visited Castle Howard where where a small part of Henry VIII’s story transpires.

And, I read The Invisible Bridge (by Julie Orringer, on my Kindle) too; a riveting story about a young Hungarian Jew who goes to Paris to study architecture, just before the start of WW II. He manages to scrape together enough money to eat, but barely, falls in love with an older woman, yet his work comes to the attention of some of the school’s teachers. He’s one of only a handful of Jews at the school. Then the Nazis begin invading. And the story goes into plenty of detail about the hardships, the imprisonments and eventual deaths of many of his friends and family. I could hardly put it down, though. Heart-wrenching, however.

STILL READING: Mistress of the Monarchy: The Life of Katherine Swynford, Duchess of Lancaster – by Alison Weir (paperback from Costco). I was expecting this book to be along the same genre as Philippa Gregory’s novels – honing in on a particular English royal woman – telling her story in novel form. This is not one of those types. It’s non-fiction, and tells the factual story of Katherine Swynford, who eventually became the Duchess of Lancaster. But her journey from young bride to Hugh Swynford (this takes place in the 1300′s) to the Duchess is bursting with intrigue as she was John of Gaunt’s mistress for some time (eventually he married her when she was 46 (certainly an advanced age for that century), which caused all kinds of royal scandal). In that period of history no one related to royalty married for love. It was all about family, bearing many children to inherit land and wealth, to fight for the king, to maintain title and fortune. The Duchess’ children eventually became the House of Tudor (King Henry VII). Katherine Swynford was both reviled (because of her immoral behavior) and loved (by nearly everyone who knew her). Alison Weir is obviously a stickler for research – the footnotes comprise over 40 pages of fine print. She paints a different picture of this woman than was done by Anya Seton in her world-famous novel Katherine, first published in 1954. I was infatuated with that novel – it was one of my all-time favorites. But it’s a romance, and apparently many of the supposed facts – well, aren’t. Life in those times were not romantic. This Alison Weir book is not exactly easy reading; it’s almost like reading a textbook. But it’s fascinating and I’m enjoying it very much.

FINISHEDTime and Again – by Jack Finney (paperback); read for one of my book clubs. Written in the 1940′s it was a runaway hit back then. An early look at time travel. It’s about a U.S. government experiment in the 1960′s (this is fiction, remember), sending a selected few men back to the 1880′s in New York City. They were told to observe. Not to change anything. To be unnoticeable. Yet one of the young men, just couldn’t quite do that  (of course, otherwise there wouldn’t be a story!). It’s his adventure you read. The writer is a master at description. The reader feels transported to that time. Our book club really enjoyed it. Generally I’m not into that kind of book at all, but I found the book fascinating. There is a sequel as well, called From Time to Time.

Spoken from the Heart— autobiography by Laura Bush (hardback from Costco). What a delightful read. It’s not about politics. It’s about Laura’s journey from her young years growing up in Midland, Texas to loving parents, to college grad to school teacher, librarian, to meeting George, whom she barely knew even though they grew up in the same small town, then marrying him. She didn’t come naturally to being a public speaker, but did it, to help her husband. I enjoyed reading about her early years more than the years at the White House. Much of that part was about all the social events required of the President and First Lady. Still interesting, though. I enjoyed the book very much.

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and  Other People’s Love Letters: 150 Letters You Were Never Meant to See; (edited by Bill Shapiro); Monet’s Table: The Cooking Journals of Claude Monet (Joyes); The Trouble with Poetry (Billy Collins).

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Tasting Spoons

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Posted in Desserts, on November 10th, 2008.

bittersweet chocolate mocha pecan roll
It’s no secret, I do love chocolate. Too much. But I don’t like it when the chocolate I might eat at night keeps me awake because of the caffeine. A chocolate dessert that is on the lighter side doesn’t bother me most of the time. And this one didn’t, either, although at the cooking class I didn’t get a very big portion. What I had was luscious. But then I really like a soufflé roll kind of dessert. Do you? My portion served to me at the class doesn’t even LOOK like a roll, but when it was cut into slices it did. My portion was at the end, so it got a little squished. The thing is, the filling was chocolate colored too, so it’s hard to see the rolled up cake and filling anyway.As usual, I learned something interesting at this class. You know those bottles of instant espresso powder you use for making desserts? I’ve had several over the years. And not too long ago I had to throw out the one I had open AND a new one I had on the shelf because they’d spoiled. Guess what? You’re supposed to keep it in the freezer! I certainly didn’t know that – but that’s why both bottles I had developed mold. I haven’t purchased a new one yet as it’s not carried at my local grocery stores. But now I know. . .

Years ago I used to make a chocolate soufflé roll – it was a particular favorite of mine. I probably made it 30 times over the course of 15 or so years. I mean really, what’s there not to like about chocolate and whipped cream? Seems like those two things are made to go together. But my soufflé cake roll you could see distinctly because the filling was white – whipped cream white. And the cake was a dark chocolate. Mine didn’t have nuts in it, nor did it have any coffee, as this one does. But I really liked the flavor here. A lot. It really didn’t take all that long to make (though it took a number of bowls and pans to do it all). The cake can crack when it’s rolled up – it happened at the class, but you just make do by trying to put the cracked edge on the bottom. Nobody will ever know! This would make a great dessert for the holidays. Phillis Carey obviously likes soufflé rolls too since she’s made a couple at classes I’ve attended in the past. It was served with ice cream – which you need to cut the rich cake. You can make it a few hours ahead, but that’s it – Phillis said it just doesn’t hold up longer than that (the whipped cream begins to deflate).

Bittersweet Mocha Pecan Souffle Roll

Recipe: Phillis Carey, cookbook author
Servings: 12

6 ounces milk chocolate — chopped
2 teaspoons instant espresso powder
1 1/2 cups heavy cream
1/3 cup pecan halves — or walnuts, or other nuts of choice
2 tablespoons flour
6 ounces bittersweet chocolate — chopped
1/2 cup unsalted butter — cut into pieces
4 large eggs — separated when they’re COLD
2/3 cup sugar — divided use
1/8 teaspoon salt
1/8 teaspoon cream of tartar
Cocoa powder and powdered sugar for dusting

1. In a large bowl combine the milk chocolate and the instant espresso. Heat cream and pour over chocolate; let stand until melted, 5 minutes or so, then whisk until blended. Cool and refrigerate until cold, about 2 hours.
2.. Preheat oven to 350 F. Spray a 16 x 12 jelly roll pan with nonstick spray. Line the bottom with parchment paper and spray the paper.
3. Spread the pecans on a pie plate and toast for 7 minutes, or until golden brown. Let cool completely. In food processor pulse pecans with flour until finely ground.
4. Melt the bittersweet chocolate with the butter in a glass bowl in the microwave oven on HIGH power for one minute. Stir and cook 30-60 seconds more. Whisk until smooth. Allow to cool. Whisk in the egg yolks, half the sugar and the salt.
5. Whip egg whites with cream of tartar until frothy. Beat a high speed until soft peaks form. Turn speed to low and beat in the remaining sugar until the whites are firm and glossy. Fold 1/4 of the whipped egg whites into the chocolate; fold the chocolate and the pecans into the remaining whites until no streaks appear.
6. Spread the batter in the prepared pan and bake for 9 minutes (convection is okay) or until cake is springy to the touch. Let cake cool in the pan set on a cooling rack for 30 to 60 minutes. If you wait longer than that, the cake will become firm and unable to roll.
7. Run a knife around the edge of the pan. Heavily dust the cake with cocoa powder and cover with a large sheet of foil. Invert cake and remove the pan and parchment paper.
8. Beat the chilled mocha mixture (milk chocolate, espresso powder and cream) at high speed until it is firm and holds its shape. Spread the cream evenly over the cake. Starting on the long side, use the foil to help you roll the cake, bending back the foil as needed. If the cake cracks, just continue rolling and try to roll it onto that side so the crack doesn’t show. Tightly wrap the cake in the foil and slide onto a flat plate or cutting board. Refrigerate until firm, about 2 hours. Unwrap cake and dust with more cocoa. Carefully slide cake onto a long platter and dust with powdered sugar. Cut into slices and serve.
Serving Ideas: Serve with a scoop of vanilla ice cream – it needs it to cut the richness.
Per Serving: 410 Calories; 35g Fat (71.0% calories from fat); 6g Protein; 26g Carbohydrate; 3g Dietary Fiber; 135mg Cholesterol; 72mg Sodium.
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