Old Holiday, New Treat

Early in my blogging infancy, I discovered a blog called Orangette, written by a woman named Molly Wizenberg.  Her blog features food and life, and how the two intersect and I love, love, love her writing style. Shortly after I found her, Molly published a book called A Homemade Life, which I promptly pre-ordered and which happens to be my current re-read.  In the book, she intersperses evocative essays relating to events in her life, followed by a recipe or two connected to the story. What more can I say except the woman writes from her heart, and in doing so, she reaches out to mine…along with, well, my tummy. 

Molly reminds me that I cook not only for the pleasure it gives me, but because beloved recipes connect me with the people and times I can no longer touch.  It's as if, through food, I can almost taste my way back.  I carried that theme forward this weekend when I made my Grandmother’s recipe for double-boiler scrambled eggs, as I do on Easter Sunday every year.  When I sat down for a plate of luxurious, soft scrambled eggs, for a moment I was present again at a mahogany dining table surrounded by my five siblings and my parents, with my grandmother reigning at the head. Later in the day, I roasted sweet potatoes to mash as a side to the pork tenderloin I served for dinner. That conjured up my late father-in-law, describing how when he was a kid, the street vendors in New Jersey sold hot, roasted sweet potatoes from a cart, and how he ate them as a snack. 

 

Then, there was the lemon cake.   

It was a strange Easter for us.  Our daughter is away.  Our next door relatives were elsewhere too, and the rest of our extended family went off in different directions, so at our house Easter dinner ended up including my husband, his mother and me.  A table set for three felt strange to all of us, and I suppose I wanted to do something to make the day more special for my mother-in-law.  Her mother, who was probably one of the kindest people ever born, made a lemon cake that is legendary in the family…but, for whatever reason, I don’t have the recipe.  Now though, I have Molly Wizenberg’s, which I served with a coulis I made with blueberries I picked last summer and froze.  That one dessert rocketed me back to the deep-set  eyes of Grandma Rogers, as well as the hot day last July when I stood on the shady side of the bushes. There were so many berries, I picked until my bucket, slung around my neck with a rope, hung heavy from my shoulders.. But the best part was this.  When I served the plate of lemon cake, my eighty-three-year-old mother-in-law took a bite and said, "This is delicious.  This makes me think of my mother.  She used to make a good lemon cake."

The combination of memory and food was entirely yummy, and let’s just say the dessert fed all of our hearts. Thanks to Molly, I’m pretty sure I just served up a new Easter tradition.

I’m not sure of the etiquette or (legality) of posting a recipe from Molly’s book here, but it seems others aren’t worried.  If you want to make her French-style YogurtCake with Lemon, here’s a link.  In addition, you can find the  coulis recipe here. For some reason the coulis page takes a long time to load...so if you have problems, cut and paste the address into your browser. http://www.fabulousfoods.com/recipes/blueberry-coulis