The BBC (Breakfast Book Club)
of West Hartford, Connecticut
recommends:
SATURDAY by Ian McEwan
"This was our first co-ed book discussion. Our
husbands love political thrillers and this book, which
spans 24 hours in the life of a neurosurgeon on his
day off, took place during London's anti-war rallies.
Our hostess displayed a map of London and traced all
the stops the protagonist made during the
day."
Paired with: Poached salmon and chilled
shrimp (the protagonist served fish to his
guests) and all the wines mentioned at the end of
the novel.
The BookEnds of Glencoe, Illinois recommend:
DEATH OF INNOCENCE: THE STORY OF THE
HATE
CRIME THAT CHANGED AMERICA by Mamie Till-Mobley
and Christopher Benson
"This true story highlights the role that author
Mamie Till-Mobley played as a leader in the civil
rights
movement in the 1950s. We all were teenagers
when Emmett Till
was killed and we still vividly remember the incident,
which took place in nearby Chicago. This book deals
with faith, values, family support, courage,
determination, and a mother’s devoted love."
The Falmouth Newcomers "Secret Bees" of Falmouth,
Massachusetts recommend:
SISTER OF MY HEART by Chitra
Divakaruni
"This story takes place in India and, as you
read, you can almost smell the mangoes growing!
The main characters, two girls, know each other from
birth and continue to be best friends through
childhood and into their marriages. We loved the
friendship and sisterhood that they shared."
Paired with: An appetizer of nuts
roasted with chili (chat), tandoori chicken salad,
raita, coconut rice, and yogurt pie.
The Brandeis Thursday Night Book Club of Newington,
Connecticut recommends:
THE DEW BREAKER by Edwidge
Danticat
"Set in 1960's Haiti and present day New York, this
novel revolves around a loving family man with a
terrible secret. The book appears to be a series of
unconnected short stories until you realize that the
main character(s) in one story are minor characters
in another. We discussed the lack of communication
among the characters and whether or not we found
hope in the book. This is a very serious book, one
that makes you think and feel outside your own
world."
Paulette Clements and her daughter Stephanie
of San
Carlos, California, shared a recipe for Kourbiethes
(powdered sugar cookies) when they hosted their
mother/daughter book
group's
discussion of Ann Brashares's THE SISTERHOOD OF
THE
TRAVELING PANTS. Paulette's recipe for these
cookies, traditionally served at Greek holiday
celebrations, was passed down from
her Greek-born
grandmother, Agapoula Callas. Paulette has fond
memories of baking these treats in her "yiayia's"
kitchen, a
tradition she and her mother share with her
daughters.
Great Yiayia’s Kourabiethes
(Powdered Sugar Cookies)
2 cups (4 sticks) unsalted butter, softened
1 (1 pound) box confectioners’ sugar
1 egg yolk
1 teaspoon brandy (optional)
6 cups sifted flour
3/4 cup finely chopped almonds, lightly sauteed in
butter
60 cloves (optional)
60 paper baking cups (choose designs to suit the
occasion)
Note: As oven temperatures vary, Paulette suggests
checking cookies after 9 minutes in the oven,
and continuing to check until cookies turn golden
brown around the edges.
1. Preheat oven to 350 degrees. Lightly
grease baking
sheet.
2. Place softened butter in mixing bowl and beat until
smooth. Add 1/4 cup confectioners’ sugar and egg
yolk, and
brandy, if desired, and beat until creamy, about five
minutes.
3. Gradually add flour and mix into dough with your
hands.
Knead and continue to add flour, stopping when
dough
becomes crumbly (you may not use all the flour). Add
nuts and knead thoroughly.
4. Pinch teaspoon-sized pieces of dough and roll
each with
palms of hands into balls or half moon shapes.
Carefully
place shapes onto the baking sheet. If
you
like, place a clove in the center of each.
5. Bake for 10-20 minutes or
until
golden brown around the edges (see note
above).
Cool slightly – cookies should be warm for coating
with
sugar.
6. Pour remaining confectioners’ sugar into a shallow
baking
pan. Place each cookie into the container of sugar,
roll to
coat completely, and place in a
baking
cup.
7. Sift additional
confectioners’
sugar on top of cookies. Arrange on platters to
serve or
store in airtight containers.
Note: The cookies will keep for several weeks.
Store them
away from heavy odors as they will likely absorb
them.
Yield: Approximately 60 cookies.
