Today’s excerpt is taken from the conclusion of the Prelude section (page 14) and the beginning (page 15) Chapter 1 of our emotional historical fiction Novel, Whispers from Kith and Kin- Gettysburg Part One:
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Page 14:
They browsed along the rows of glass showcases accompanied by the attendant.
He mentioned that the items were artifacts from the war that had engulfed the town. Many recovered from the actual scene of the fighting.
Both Shannon and Gerry spotted one showcase, and as if by an unseen force, they gravitated toward one particular tunic button that lay on its side in the far corner.
“Could I see that one over there?” The attendant reached into the showcase while watching Gerry’s hand motion. “That’s it, right in the corner,” instructed Gerry.
“This one?” questioned the attendant as he picked up the button and handed it to Gerry.
“Are you aware of the accounts that the whispers are often heard from bygone kith and kin?”
“What do you mean?” curiously queried Gerry. “Oh, it’s absolutely factual,” responded the measured attendant. “Often, especially here in the war museum, folks tell us that they become very aware of their lost loved ones in the presence of these artifacts.
Page 15:
(The story begins with family which were located in a quaint picturesque, small town in southern England).
Chapter 1
The Meeting at the Rock Wall
Lostwithiel, Cornwall, UK
1837
The squire, a man in his late forties with a bit of graying hair near his temples, stepped down from his horse buggy.
One could expect that he would be a well-dressed staunch English gentleman, but Horace, with his frumpy black dress, round fat face, and droopy eyelids, was a bit of an oddball squire.
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Shannon’s Recipe Corner
In the early development of our nation, nothing was wasted. When bread or buns became dried beyond palatable table consumption, Gram had the knack of resurrecting it from the dead and turning it into a gourmet masterpiece. Such was the case with this Bread Pudding recipe.
Ultimate Bread Pudding
Pudding Ingredients:
8 cups of cubed stale bread
9 extra large eggs
2 ¼ cups milk
1 ¾ cups whipping cream (not whipped)
1 cup sugar
¾ cup melted butter
3 tsp Cinnamon
Pudding Directions:
Place bread cubes in a buttered 9x13 dish. Whisk all remaining ingredients together and pour over bread cubes. Gently push the bread cubes down into the liquid. Let sit on counter for 10 minutes. Bake at 350 deg. for 30-35 minutes or until knife tip inserted in center comes out clean.
Lemon Sauce Ingredients:
1 lemon halved
½ cup water
¼ cup white sugar
2 ½ tsp cornstarch dissolved in ¼ cup of water
1 tsp vanilla
Lemon Sauce Directions:
Squeeze juice from lemon into small pan. Add lemon halves, water and sugar and bring to boil. Simmer for 2-3 minutes. Remove lemon halves and squeeze juice back into pan. Discard the lemon halves. Pour in cornstarch mixture and bring to simmer stirring constantly until slightly thickened. Pour into a small bowl and set aside.
Chantilly Cream Ingredients:
1 cup heavy cream
1 tsp vanilla
1 tsp Brandy
1 tsp Grand Marnier
¼ cup sugar plus 1 tbsp.
2 tbsp. sour cream
Chantilly Cream Directions:
Combine cream, vanilla, Brandy and Grand Marnier in a bowl. Beat on medium speed for one minute. Add sugar and sour cream and beat until soft peaks form. Do not overbeat. It should look like a thicker sauce - not whipped cream.
To Serve:
Put two tbsp. of lemon sauce in the bottom of each dessert dish. Add desired amount of bread pudding. Spoon Chantilly cream on top and serve.
Note: You can also use stale cinnamon bun cubes in place of bread cubes. Also can add raisins and chopped pecans. (all very good).
Serve warm. (yields 10 to 12 servings)
Enjoy!
Give it a try & let us know what you think by leaving a comment!
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