What happens when you blend the rich flavors of historical fiction with the warmth of a shared meal? At Bekah Kate’s, we discovered the answer during our inaugural Novel Bites event, a delightful fusion of cooking class and book club. In collaboration with the Baraboo Library, we delved into the world of Kate Quinn’s The Briar Club, a gripping tale set in 1950s Washington, D.C., amidst the shadows of McCarthyism.
📖 About The Briar Club
The Briar Club introduces readers to Briarwood House, a dilapidated boardinghouse inhabited by a diverse group of women, each harboring secrets of their ownAt the heart of the story is Grace March, a mysterious widow who moves into the attic room and begins hosting weekly supper clubsThese gatherings become a sanctuary for the women, offering solace and camaraderie in a time of societal upheaval citeturn0search0
🍽️ Culinary Creations Inspired by the Novel
Drawing inspiration from the novel's themes and characters, we curated a menu that reflected the diverse backgrounds and experiences of the women at Briarwood House. Here's a glimpse into the dishes we prepared:
The Recipies:
🐝 Kitty’s Medovik (Lina’s Eight-Layer Honey Cloud Cake)
A nod to Grace's Russian heritage, this delicate honey cake features eight thin layers, each softened by a luscious sour cream frosting. Decorated with whole strawberries, it symbolizes the layers of secrets and bonds formed within Briarwood House.
Historical Note: Medovik, meaning "honey cake" in Russian, originated in the early 19th century. According to legend, a young chef unaware of Empress Elizabeth Alexeievna's aversion to honey created this cake, and she unknowingly fell in love with it. Since then, it has become a beloved dessert in Russian cuisine, often served at special occasions and gatherings.
3/4 cup granulated sugar
1⁄4 cup honey
2 tablespoons unsalted butter
3 large eggs, at room temperature, beaten with a fork
1 teaspoon baking soda
3 cups all-purpose flour, plus more to roll out the dough
1 cup heavy whipping cream
32 ounces sour cream
2 cups powdered sugar
Whole strawberries for decoration
1. Preheat the oven to 350°F. Line a baking sheet with
parchment paper.
2. In a medium saucepan, heat the granulated sugar, honey, and butter over medium-low heat, whisking occasionally, until the sugar is melted, 5 to 7 minutes. Don't use high heat or the mixture may scorch on the bottom.
3. As soon as the sugar is dissolved, remove the mixture from the heat, and while it's still hot, add the beaten eggs in a slow, steady stream while whisking vigorously until all the eggs are incorporated (whisk constantly so you don't end up with scrambled eggs).
4. Whisk in the baking soda until no lumps remain, then fold in the flour 1⁄2 cup at a time with a spatula until the dough reaches a clay consistency and doesn't stick to your hands. 5. Cut the dough into 8 equal pieces. On a well-floured
surface, roll each piece out into a thin 9-inch circle about 1/8 inch thick. Sprinkle the top with a little flour to keep the dough from sticking to the rolling pin. Place a 9-inch plate or the base from a springform pan over the rolled-out dough and trace around it with a knife to make perfect circles. Keep the scraps for later.
6. Transfer 2 rounds of the dough to the prepared baking sheet and bake for 4 to 5 minutes, until golden. Transfer the rounds to a wire rack and let cool completely. Repeat with the remaining rounds.
7. Once the rounds are baked, place the dough scraps on the same baking sheet and bake for 4 to 5 minutes, until
golden. Transfer to a wire rack and let cool completely, then crush the scraps with a rolling pin until you have fine crumbs.
8. To make the frosting, beat the heavy cream in a medium bowl until fluffy and stiff peaks form. In a large bowl, whisk together the sour cream and the powdered sugar. Fold the
whipped cream into the sour cream mixture and refrigerate the frosting until ready to use.
9. To assemble the cake, spread about 1/3 cup frosting on one cake round, then top with another round, alternating frosting and cake layers until all the cake rounds are used up. Don't skimp on the frosting since the cake needs to absorb some of the cream to become ultra soft and press the cake layers down gently as you go to keep the layers from having air gaps. Frost the top and sides with the remaining frosting.
10. Dust the top and sides with the cake crumbs, then cover the cake with plastic wrap and refrigerate overnight. The cake
needs time to absorb some of the cream and soften, so be patient.
11. Decorate with whole strawberries and eat with friends of any nation, while listening to “Rags to Riches" by Tony Bennett.
🥔 Claire’s Potato Pancakes
A comforting dish reminiscent of Fliss's English roots, these crispy potato pancakes are best enjoyed with a dollop of sour cream or applesauce, offering a taste of home and resilience.
Historical Note: Potato pancakes, known as latkes in Jewish culture, have roots in Eastern Europe. They gained popularity in Germany during the 16th and 17th centuries and became a significant part of Jewish culture, especially during holidays. The dish was introduced to South America by Jewish communities in the 15th century when potatoes became available.
Claire's Potato Pancakes
6 medium potatoes, peeled
2 large eggs
1/4 cup flour
Salt and freshly ground black pepper
Vegetable oil or canola oil
Sour cream or applesauce
1. Grate the potatoes on the smallest setting of your grater. Rinse the grated potatoes, then squeeze them well to get out as much water as possible and place them in a large bowl.
2. Add the eggs, flour, and a pinch each of salt and pepper to the grated potatoes and mix together well. Line a plate with paper towels.
3. Place a large skillet over medium-high heat, add the
vegetable oil to a depth of about 1/4 inch, and heat until the oil is hot but not smoking.
4. Add 1/4 cup of the potato mixture to the oil, flattening it to a small pancake about 1/4 inch thick. Fry until golden underneath, 3 to 5 minutes, then flip and repeat on the other side.
5. Remove the pancake from the skillet, drain it on the paper towel-lined plate, and repeat with the rest of the potato mixture.
6. Serve the potato pancakes hot with sour cream or
applesauce, and eat with someone you adore, while listening to "No Other Love" by Perry Como.
🥬 Reka’s Haluski
Reflecting Beatrice's Polish background, this hearty dish combines egg noodles, cabbage, onions, and bacon, embodying the strength and simplicity of Eastern European cuisine.
Historical Note: Haluski, a traditional Slovak dish dating back to the 15th century, is popular in Poland, the Czech Republic, and other Eastern European countries. It is a comforting one-pot meal that has been passed down through generations, often enjoyed during cold winter days.
Reka's Haluski
1 package egg noodles
8 strips thick-cut bacon
1 small green cabbage, sliced
1 medium onion, sliced
4 garlic cloves, minced
Salt and freshly ground black pepper
1. Cook the egg noodles according to the package directions in salted boiling water until al dente. Drain and set aside, reserving 1 cup of salty pasta water.
2. Set a large skillet over medium heat. Cook the bacon until crisp, then remove from the skillet and chop into 1⁄2-inch pieces. Drain off a tablespoon of bacon fat if the skillet is very greasy.
3. Add the cabbage and onion to the skillet, and sauté for 5 minutes. Add the garlic and sauté for another 5 minutes. Once the cabbage is tender, add the cooked egg noodles and bacon to the skillet. Stir well, adding a dash of reserved
pasta water to combine the flavors.
4. Season with salt and pepper, and eat on a cold winter day after the holidays, while listening to "Because of You" by Tony Bennett and His Orchestra.
🍍 Arlene’s Candle Salad
A playful tribute to Arlene's spirited personality, this whimsical salad features a banana "candle" atop a pineapple ring, crowned with whipped cream and a cherry, adding a touch of humor and lightness to the evening.
Historical Note: Candle salad is a vintage fruit salad that was popular in America from the 1920s through the 1960s. The salad is typically composed of lettuce, pineapple, banana, cherry, and either mayonnaise or, according to some recipes, cottage cheese. Whipped cream may also be used. The ingredients are assembled to resemble a lit candle.
Arlene's Candle Salad
Iceberg lettuce
Canned pineapple rings
1 firm banana for every two dinner guests
Whipped cream
Maraschino cherries
1. Arrange a lettuce leaf on a salad plate, and top with a pineapple ring.
2. Cut the bananas in half widthwise, and fix one banana half in the hole at the center of the pineapple ring, sticking up.
3. Add a dab of whipped cream at the top for the “candle wax,” and a cherry at the tip of the banana for the “flame.”
4. Eat without snickering, if you can manage it, while listening to "The Thing" by Phil Harris.
🌞 Grace’s Sun Tea
Inspired by Grace's weekly gatherings, this refreshing beverage is brewed slowly in the sun, capturing the essence of community and the passage of time.
Historical Note: Sun tea originated in the Southern United States, where using the sun’s heat was the most efficient and cost-effective way to brew tea. The gentle brewing process allows the tea to steep more slowly, resulting in a milder, less bitter taste.
Grace's Sun Tea
6 to 8 bags of your favorite tea
Honey or sugar
1 lemon, thinly sliced
1. Fill a glass jar with 1 gallon of cool water, preferably boiled.
2. Add the tea bags, cover, and set the jar on a sunny porch or windowsill. Leave in direct sunlight for 3 to 5 hours.
3. Discard the tea bags, then sweeten the tea to taste with honey or sugar. Add the lemon slices, then refrigerate.
4. Enjoy on a summer day with a new friend.
📝 Reflections and Future Gatherings
The inaugural Novel Bites was more than just a cooking class; it was a celebration of literature, cuisine, and community. As we savored each dish and discussed the intricacies of The Briar Club, we forged connections and created memories that will last a lifetime.
Stay tuned for our next Novel Bites event, where we'll explore another literary masterpiece through the lens of culinary artistry. Until then, keep reading, keep cooking, and keep sharing the joy of stories and food.
With gratitude and anticipation, Bekah Kate’s
