Simple Summer Recipes from Home A Tasty Accompaniment to the novel

The Sweetness of Forgetting by Kristin Harmel

TABLE OF CONTENTS Note from the author Introduction from Rose to Hope

ROSE’S RECIPES 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

Lavender Iced Tea Gruyere Puffs Mixed Nuts with Herbes de Provence Kettle-Cooked Chips with Blue Cheese, Pecans and Honey French Dijon Vinaigrette French Cape Cod Salad Summer Spaghetti Salad Summer Lentil Salad Provencal Tomato Soup Slow-cooker Potato Leek Soup French Onion Soup Smoked Salmon Pizza Lemon Tarragon Chicken Slow Cooker Chicken With 40 Cloves of Garlic Linguine with Cape Cod Clam Sauce American Cassoulet Classic Roast Chicken French Macaroni and Cheese Shadow Squares Blue Hour Cookies

FIVE BONUS RECIPES FOR YOUR BOOK CLUB 1. 2. 3. 4. 5.

Easy Sangria – Red and White Philadelphia Indulgence Crescent Rolls Microwave S’mores Open-Faced Roast Beef Cocktail Sandwiches Creamy Italian Dip

A NOTE FROM THE AUTHOR

Dear Reader, Hello there! Welcome, and thank you so much for checking out The Sweetness of Forgetting. Please help me spread the word! I would love to hear what you think of the book one you’ve read it; feel free to email me at [email protected] with any comments. I read all the emails that come my way, and I try to respond to them as often as I can. Now, a few notes about this book. I wanted to create something special to give to those of you kind enough to check out The Sweetness of Forgetting, because it means a lot to an author to see the book being talked about before it hits shelves. This is my small way of saying “thank you” for putting your faith in me and in my story. I love to cook – which I hope you’ll see reflected in The Sweetness of Forgetting, which includes 9 original recipes from the bakery shared by main character Hope, and her grandmother, Rose (who goes by Mamie, a French nickname for Grandma). I thought it would also be nice to create 20 additional recipes, many of which tie together the tastes of Rose’s homeland – France – with her adopted home – the northeastern United States. The recipes are all intended to be very simple, with the idea that Hope could easily make them on weekends or after she returns home from a long day of work at the bakery the family owns. Several even use a slow cooker, which is my absolute favorite kitchen appliance. I’ve always loved the idea of tossing ingredients together in the morning, leaving for the day, and returning in the evening to a home-cooked meal. It’s like magic! After the 20 recipes I’ve created for Hope and Rose (which are all introduced by notes from Rose to her granddaughter Hope), I’ve also included five recipes specifically for you, the reader. I think they’re perfect for anyone hosting a book club meeting or a girls’ get-together. I also think that several of Rose’s recipes would be perfect for entertaining guests, including her lavender iced tea, her smoked salmon pizza, her mixed nuts with herbes de Provence, her French deviled eggs, and her kettle-cooked chips with blue cheese, pecans and honey. In fact, if you host a book club meeting for The Sweetness of Forgetting, make sure to tell your guests that these recipes came from Rose’s very own (albeit fictional) kitchen!

When I sat down to create these recipes for Hope and Rose, I could imagine standing in the kitchen with Rose in her younger days, before Alzheimer’s disease began nibbling away at her memory. I could almost see her writing, in her elegant European longhand, the careful steps of her favorite easy recipes for her granddaughter, knowing that Hope would be using them long after Rose was gone. In The Sweetness of Forgetting, recipes play an interesting role in the story; Hope discovers, in fact, that she’s been baking her grandmother’s deeply held secrets for years without knowing it. I think history is in the recipes of many families, in fact, which is why I think food can be such a powerful literary character. In a way, many of these recipes tell my own family story too. I tried to create most of them from scratch, to properly serve the story of Hope and Rose. But a few come from my own childhood. My mother used to make Summer Spaghetti Salad when we were kids, and just like Rose remembers Hope doing, I used to put the olives on my fingers as a little girl. Lemon tarragon chicken is another favorite dish my mom made frequently, and when I make it today, I always think of what a lovely childhood she gave me. And the shadow squares are my own grandmother’s recipe; it’s impossible for me to make them without feeling as if I’m surrounded by her. You see, food has the power to carry memories across the years, and I think that’s why the passing down of family recipes can be so crucial. If you haven’t already asked your own family members for their favorite recipes, this would be a good time to do so, so that you, too, can begin tracing your own family’s history through the taste buds. I hope you enjoy these recipes – and the little clues and hints to the plot twists of The Sweetness of Forgetting that are provided in Rose’s notes to Hope with each recipe. For more, please visit my web site, www.KristinHarmel.com. I post a new recipe on my blog most Fridays (I call it “Foodie Fridays!”), and you’ll also find other Sweetness of Forgetting-related content, such as blog posts about Alzheimer’s, the Holocaust and true love, and even an interactive map of Rose’s Paris. Thank you, again, for your kindness in checking out The Sweetness of Forgetting. I hope you’ll enjoy the recipes –and the glimpses into the lives of Hope and Rose – on the following pages. And I truly hope you’ll enjoy The Sweetness of Forgetting. You’ll find a preview (the whole text of chapter one!) at the end of this recipe book. Happy reading! xo,

ROSE’S COOKBOOK FOR HOPE My dearest Hope, Two months ago, you became a mother. From the day I first saw Annie, I knew she was a miracle, just as you and your mother are miracles to me. I know you’ll grow as a mother and as a person, and soon, you will understand things about life and love that you never knew before. That is what being a mother is, and I know you are at the beginning of that journey. No gift could properly commemorate the birth of our dear Annie, or the miracle of yet another generation. But decades after I last saw my own mother, her gift to me continues in my ability to cook. I think of her every day at the bakery, and she is with me in spirit every time I have prepared a meal for you, your mother, or your grandfather over the years. That is why I have decided to write down my favorite recipes for you, Hope. You already learned to bake at my knee, and I know that you will help your own mother in the bakery from time to time in the future. But I also want you to have some of my favorite recipes that I have made again and again in my own kitchen over the years. It is my hope that many years in the future, long after I am gone, you will keep me with you in spirit each time you prepare one of these easy dishes. That way, you will know I am smiling down on you always. The love in you runs deeper than you know. Annie is a very lucky little girl to have you as a mother, just as I have been lucky to have a lovely granddaughter like you. Love always, Mamie

LAVENDER ICED TEA Hope, Lavender always reminds me of childhood; it grew in abundance in France, both in the countryside and in the little window boxes that lent their perfume to my morning walks in Paris when I was a girl. Here on Cape Cod, I learned the trick of using the summer sun to make iced tea, and eventually, I thought to put in a bit of lavender to soothe me and remind me of home. You can also make this by boiling water, pouring it over the lavender and tea bags, steeping for 5-10 minutes, and then chilling it after it’s strained, but I prefer to make this on the back porch, using the heat of the day. I like it in a tall glass, over lots of ice, with a slice of lemon and a sprig of lavender for garnish. It’s one of my favorite things to drink while I watch twilight fall over the earth on a warm summer night. Love always, Mamie

Ingredients: • • • •

2 quarts water 5 Earl Grey tea bags 6 sprigs lavender Lemon and honey (optional)

Directions: 1. Put the first three ingredients into a sun pitcher (a glass pitcher with a tight-fitting lid to keep bugs and other outside elements out). 2. Place outside in the sunlight for 3-6 hours on a sunny day. You should be able to see the strength of the tea through the glass; take the pitcher inside when the tea is at desired strength. 3. Strain through a fine mesh strainer to remove tea bags, lavender springs and sediment. 4. Serve over plentiful ice with lemon and honey to sweeten (optional).

GRUYERE CHEESE PUFFS Hope, In France, cheese puffs with gruyere are called “gougères” and are considered a perfect pairing with red wine from Burgundy. I tried selling them in boxes of 24 in the North Star Bakery in the ‘70s, but they never really caught on; people wanted sweet then, not savory. These easy cheese puffs have, however, remained one of my favorite recipes to make at home. When you were little, I sometimes substituted cheddar cheese for the gruyere and served them with tomato soup. Gougères are traditionally made with plenty of eggs, and in fact, this characterizes them. But one morning, I was planning to make these to surprise your mother – who loved them – and I realized I had run out. So the recipe below is what I made instead, and in fact, I prefer these. They’re much easier – and they’ll be perfect for Annie to help with. Love always, Mamie

Ingredients: • • • • • •

1/2 stick (1/4 cup) softened butter (plus more for greasing cookie sheet) 2/3 cup grated gruyere cheese 2 tsp. crushed, dried rosemary 1 cup all-purpose flour 1/2 tsp. freshly ground pepper 1/2 tsp. salt

Directions: 1. Mix all ingredients together until thoroughly blended. Sometimes I like to dive in with floured hands. The dough will still feel very crumbly. If you absolutely can’t get it to stick together, pop the dough in the microwave for 20 seconds, which will be just enough to soften the cheese. Mix until it sticks together. 2. Refrigerate for one hour. The dough will be easier to work with once it chills. 3. Preheat oven to 400 degrees. Lightly butter two cookie sheets. 4. Roll dough into small, bite-sized balls with your hands. You should have about 3 dozen. 5. Place onto cookie sheets and bake for 6-7 minutes. Cool slightly and serve with wine (for adults) or tomato soup. Store leftovers in refrigerator and reheat before serving.

MIXED NUTS WITH HERBES DE PROVENCE Hope, When I was very young in Paris, my mother loved experimenting with the flavors of our country. Fennel, basil and thyme were all typical to the Provence region, and I was delighted when spice companies here in the United States began selling a familiar mix called Herbes de Provence, which blended many of these flavors. It made cooking that much easier! Using this new spice mixture, I created this very easy cocktail nut recipe; your grandfather loved to have these with a Manhattan after a long day of work. Love always, Mamie

Ingredients: • • • • • •

2 cups mixed nuts 1 Tbsp. Herbes de Provence 1 Tbsp. sugar 2 tsp. crushed, dried rosemary 2 tsp. salt (preferably coarse sea salt) 2 Tbsp. butter

Directions:

1. Preheat oven to 350 degrees. Spread nuts in an even layer on a baking sheet and roast for 10 minutes, until they just begin to brown and turn fragrant. Watch them so that they do not burn. 2. While the nuts are roasting, mix together Herbes de Provence, sugar, rosemary and salt in a small bowl. Place butter in a medium bowl. 3. Remove nuts from oven and immediately place them in large bowl with butter. Toss (I like to use two wooden spoons) until butter is thoroughly melted and nuts are evenly coated. 4. Sprinkle herb mixture slowly over buttered nuts, making sure to toss nuts around bowl so that the herbs are distributed evenly. Stir well to combine. 5. Spread the nut mixture in an even layer on a baking sheet and roast 5 more minutes. Remove from oven, cool slightly and serve. Can be served warm or cold.

KETTLE-COOKED CHIPS WITH BLUE CHEESE, PECANS, AND HONEY Hope, When you were a little girl, a little potato chip company opened in Hyannis. You and your grandfather loved their kettle-cooked chips right away (and so did the rest of America – they’re now sold in all corners of the country as Cape Cod Potato Chips). Your mother liked you to eat healthful foods, but Grandpa would sneak outside with you and give you a handful of chips. He loved you, Hope! One day, Grandpa said that he thought potato chips were for children, so I decided to challenge that belief and make something simple and easy that would be undoubtedly adult. This recipe could not be easier, and although your grandfather preferred to have his with a cold beer, your mother liked to have hers with a glass of red wine. I always thought it would be the perfect thing to serve while entertaining. Love always, Mamie

Ingredients: • • • • •

1/2 cup halved pecans Three cups kettle-cooked potato chips 1/2 cup honey 1 cup crumbled blue cheese or gorgonzola cheese Freshly ground pepper to taste

Directions:

1. Heat oven to 350 degrees. Spread pecans in a single layer on a cookie sheet and toast in oven 5-6 minutes, until aromatic but before they begin to burn. 2. On a large platter, spread chips out as evenly as possible. The larger the platter, the easier it will be to evenly distribute the honey, pecans and blue cheese. 3. Drizzle the chips evenly with honey and sprinkle evenly with blue cheese crumbles. Try to make sure the honey and blue cheese are touching as many chips as possible. 4. Sprinkle evenly with freshly ground pepper. 5. Microwave platter for 30 seconds. Blue cheese crumbles should be just beginning to melt. If they’re not, continue microwaving at 15-second intervals until blue cheese just begins to soften and ooze. 6. Sprinkle evenly with toasted pecan halves and serve.

FRENCH DIJON VINAIGRETTE DRESSING Hope, Americans are fond of using all sorts of fancy ingredients and contraptions to produce delicious tastes, and over the years, I have come to appreciate that way of thinking to some extent. But in France, at least when I was a girl there, the most delicious recipes were often the simplest. This salad dressing – which is perfect over mesclun greens, or over the French Cape Cod Salad listed next – relies on fresh, quality ingredients to make it shine. Use a good olive oil, a French Dijon mustard, and a good sherry vinegar, and your dressing will be delicious. Remember, sometimes in life, the simplest answer is the right one. Depending on the situation, your taste buds or your heart will lead you right. Love always, Mamie

Ingredients: • • • • • • •

1 small shallot, very finely minced 1 clove garlic, very finely minced 1/2 tsp salt 2 Tbsp. sherry vinegar 2 tsp. Dijon mustard 6-7 Tbsp. extra virgin olive oil Salt and pepper to taste

Directions:

1. Combine shallot, garlic, salt and sherry vinegar in a small bowl. Let sit for 10-15 minutes; during this time, the shallot absorbs some of the vinegar and begins to pickle. 2. Whisk in Dijon mustard until well blended. 3. Pour olive oil in very slowly, in a thin stream, whisking constantly to combine. Once all olive oil is added, whisk for another minute, just to make sure all ingredients are incorporated. 4. Add more salt, and freshly ground pepper, to taste. 5. Drizzle over mesclun greens, over shredded carrots, or over the French Cape Cod Salad on the next page.

FRENCH CAPE COD SALAD Hope, I left my home behind long ago, but I discovered that I could take some of it with me, through my taste buds. Of course, I love my new home too; Cape Cod has become the center of my life, because of course it is where I raised your mother, and where I now have the chance to proudly watch you become a mother yourself. That’s why so many of my recipes combine the sensibilities of my homeland with the ingredients of my adopted home. This recipe features the best of both cultures – the cranberries, apples and turkey of Massachusetts, and the green beans (or “haricots verts”), goat cheese and dijonnaise of France. Even if history is never spoken of, it exists in the recipes we pass down. Let this simple summer salad remind you of where you came from, and of the place we now call home. Love always, Mamie

Ingredients: • • • • • • • •

8 ounces fresh green beans, cut into bite-size pieces 4 cups mixed salad greens, washed and dried 1/2 cup dried cranberries 1 Granny Smith apple, cored and cut into narrow slivers 2 hard-boiled eggs, chopped 1/2 cup chopped turkey French Dijon Vinaigrette (recipe on proceeding page) Goat cheese toasts (recipe below)

Directions:

1. Drop the green beans into a pot of boiling water and cook for 3 minutes. Drain in a colander immediately and rinse with cold water until cool. Pat dry. 2. Toss green beans with salad greens, cranberries, slivered apple, chopped eggs, chopped turkey and vinaigrette. 3. Divide into four bowls and top with two goat cheese toasts each, fresh from the oven.

SUMMER SPAGHETTI SALAD Hope, Once, when you were a girl, you asked me why you’d never seen a pasta salad using spaghetti instead of macaroni. So you and I sat down one Sunday afternoon and created this one. The black olives were your idea; you loved to put them on your fingers before we mixed them in! Your grandfather counted this among his favorite dishes, because you – his beloved Hope – had a hand in creating it. I haven’t made it in years, but perhaps you’ll make it one day with Annie. It is very child-friendly. Love always, Mamie

Ingredients: • • • • • • • •

16 ounces spaghetti One 16-ounce bottle low-fat Italian salad dressing One container cherry tomatoes or grape tomatoes, sliced in half One red onion, diced Two carrots, peeled and chopped One can black olives, drained 4 ounces Parmesan cheese Salt and pepper to taste

Directions:

1. Cook spaghetti according to package directions. Drain and rinse immediately and thoroughly with cold water, until pasta is cooled. 2. Mix cooled pasta with remaining ingredients. 3. Chill at least two hours to combine flavors. Note: You can, of course, use other pasta shapes too! But spaghetti is the most fun!

SUMMER LENTIL SALAD Hope, Lentils, though simple and rather tasteless on their own, are some of my favorite things to cook with, both because they have been around for so long, and because so many stories revolve around them. Do you know they appear in the Bible? Or that some believe their roundness represents the circle of life? I have always believed it is a beautiful thing when food takes on meaning. This easy lentil salad reminds me a bit of summers in France; you can add in cold, diced chicken, or chilled shrimp, to make a hearty meal out of it. It is also good as a side dish, served with lemon tarragon chicken (recipe later in this book). Love always, Mamie

Ingredients:

• 1 1/2 cups cold cooked lentils (You can either cook dried lentils from scratch, or just use drained and rinsed lentils from a can) • 1 cup chopped vegetables (I like to chop equal parts carrots, celery and green pepper to equal one cup, but use what you have on hand) • 1/4 cup sliced green onions • Juice of one lemon • 1/4 cup olive oil • 1 tsp. dried rosemary • 1 tsp. dried thyme • 2 garlic cloves, peeled and finely chopped • 1/2 small shallot, finely chopped • Salt and pepper to taste

Directions:

1. In a large bowl, combine lentils, vegetables and sliced green onions. Toss to combine. 2. In a small bowl, whisk together remaining ingredients to make a lemon vinaigrette. 3. Pour lemon vinaigrette over lentil mixture and stir well to combine. Season with extra salt and pepper, if desired. 4. Chill for at least 2 hours to combine flavors. I prefer making this a day ahead so that flavors have a chance to marry.

PROVENCAL TOMATO SOUP Hope, My mother used to make a similar soup when I was a girl, and it’s that much simpler now that Herbes de Provence and canned tomatoes can be purchased so easily at the store. I like this soup in winter; it warms my heart and brings back memories of home. It reheats wonderfully the next day and makes a perfect lunch. Perhaps when Annie is older, you will like to serve it to her with a grilled goat cheese sandwich. Love always, Mamie

Ingredients: • • • • • • • • • • •

2 Tbsp. butter Four cloves of garlic, minced One small onion, chopped One medium carrot, chopped 4 Tbsp. flour Two 14.5-ounce cans diced tomatoes, drained 4 cups chicken broth 1 Tbsp. herbes de Provence 1 small can tomato paste 1/4 cup whole milk 4 ounces crumbled goat cheese

Directions:

1. In a medium saucepan over medium-high heat, melt butter. Sautee garlic for 2 minutes, then add onion and carrot. Reduce heat to medium-low. Cover saucepan and cook for 4-5 minutes, until vegetables are softened and just beginning to brown. 2. Mix in the flour, stirring constantly until vegetables are evenly coated. 3. Add tomatoes, chicken broth, herbes de Provence and tomato paste. Bring to a boil, cover, reduce heat, and simmer for 10-15 minutes, until vegetables are soft. 4. Add milk, stir to incorporate, and pour half of soup into blender. Puree until smooth and return to pot. Stir well to incorporate. 5. Return soup to a boil and simmer 2 minutes. It should be chunky and a little creamy. Serve in bowls, garnished with a bit of crumbled goat cheese, with crusty French bread for dipping.

SLOW COOKER POTATO LEEK SOUP Hope, Working all day at the bakery, it’s wonderful to come home to a fresh, homecooked meal at the end of the day. I could wish and wish for magic fairies to take over my kitchen, or I could simply prepare a meal in the morning and throw it into the slow cooker to simmer all day. That’s exactly what I have done here with this traditional French soup. It could not be easier! Love always, Mamie

Ingredients: • • • • • •

4 medium leeks 4 medium potatoes, peeled and diced 6 cups chicken broth 1/2 cup heavy cream Salt and pepper to taste Chives for garnish

Directions:

1. Begin by cleaning the leeks, which are typically filled with sediment. Cut off and discard the root end. Cut the leeks into quarters lengthwise. Holding the dark green end of the leeks, fan the leeks apart, exposing as many of the layers as you can. Swish a few times in a bowl of cold water, then rinse thoroughly under running water, pushing any remaining dirt off with your fingers before giving them a final rinse. 2. Slice off the darkest green ends.. Slice the white and light green parts of the leeks thinly. You should have about four cups of sliced leeks. 3. Place sliced leeks, diced potatoes and chicken broth in slow cooker over low heat. 4. Cook 6-8 hours, until vegetables are tender. 5. Transfer the soup to a blender in batches and puree until smooth. Return to slow cooker, and stir in heavy cream. 6. Stir in salt and pepper, and serve topped with chives.

FRENCH ONION SOUP Hope, Of course there are many “proper” French onion soup recipes out there, but with all the time I spend in the bakery, I always value something that can be done quickly. This slow cooker version of classic French onion soup is surprisingly delicious, and if you top it with day-old baguette and gruyere cheese, you will never know you are eating something so simple. Many French onion soup recipes use lots of butter, but since this one relies on the slow cooker to soften and meld the flavors, it is virtually fat-free before you add the bread and cheese (which isn’t essential but is certainly a nice perk!). Love always, Mamie

Ingredients: • • • • • •

8 cups beef broth, divided 3 Tbsp. flour 1/2 cup cooking sherry 4 large onions, sliced 8 slices day-old baguette 1 cup grated Gruyere cheese

Directions:

1. Heat 1 cup beef broth to boiling (either in microwave or on stove) and whisk in flour. Add the cooking sherry and stir to combine. 2. Place onions in crock pot. Cover with the flour/sherry/broth mixture and the remaining 7 cups of beef broth. Cook on low for 6-8 hours, or on high for 3-4 hours. 3. Just before serving, turn oven to broil. Once hot, place the 8 baguette slices on a baking sheet and sprinkle with the Gruyere cheese. Broil until cheese begins to brown and bubble. 4. Ladle soup into bowls. Using tongs (because they are hot!), place one or two cheese toasts on top of each bowl of soup.

FRENCH DEVILED EGGS Hope, When you were young, you once asked me why deviled eggs were named after the devil (!!), and I had trouble answering you, because in France, I knew them as oeufs mimosa, which had nothing to do with the devil! Your grandfather told us, though, that it is not uncommon for spicy things in the States to be called “deviled.” This version of deviled eggs is Americanized, but I tried to use herbs one might find in France. It’s not particularly hot or spicy, so if Annie asks, it is not very “deviled” at all! Love always, Mamie

Ingredients: • • • • • • •

6 hardboiled eggs, cooled and peeled 1/3 cup mayonnaise 2 tsp. Dijon mustard 1 Tbsp. finely chopped fresh parsley 1 Tbsp. finely chopped fresh chives, plus more for garnish. 1 tsp. crushed, dried rosemary 1 tsp. freshly ground black pepper

Directions:

• Slice eggs in half lengthwise and scoop out yolks. • In a bowl, mash together yolks with mayonnaise and mustard. Add remaining ingredients and mix well. Use a hand mixer for fluffier texture, if you’d like. • Pipe or spoon the yolk mixture into the 12 eggs halves. Sprinkle with additional chives for garnish. Refrigerate at least 2 hours before serving to let flavors blend.

SMOKED SALMON PIZZA WITH DILL AND CREAM CHEESE Hope, I have liked smoked salmon for many years; I think it is perfect with cream cheese, a sliced red onion and a bagel on a special morning, as a little treat. In fact, in the early ‘90s, I tried to sell this as a breakfast dish in the bakery, but it never really caught on in our community. So I came up with a dish using similar ingredients for the opposite end of the day: dinner. This unusual pizza can be serves as a main course for 3-4 people, along with a large side salad, or it can be cut into 10-12 pieces and served as an appetizer with a nice glass of champagne. I prefer to use storebought crust (or the kind that comes rolled out in a can), because it is nice to take a break from baking some days. But of course you can make your own in the bakery too. Love always, Mamie

Ingredients: • • • • • • • • •

1 large premade pizza crust, prepared according to package instructions 1 Tbsp olive oil 1 medium red onion 1 large tomatoes 8 ounces softened cream cheese 2 Tbsp. chopped fresh dill, plus more for garnish Salt and pepper to taste 8 slices thinly cut smoked salmon 1 Tbsp. capers

Directions:

1. Preheat oven to 425 degrees. Brush the pre-baked pizza crust with olive oil and bake in the oven, on a cookie sheet, for 12-15 minutes, until the crust begins to crisp and brown. 2. Remove from oven and allow to cool slightly. 3. While crust cools, cut onion in half. Use one half to make 1/3 cup finely minced red onion. Use the other half to cut very thin slices of the onion. Set the slices aside. Now slice the tomato, sprinkle slices with salt, and place on paper towels to drain a bit. Set aside. 4. In a small bowl, using an electric mixer on medium speed, mix the 1/3 cup minced onion, the softened cream cheese, and 2 Tbsp. of the dill until well blended. Add salt and pepper to taste. 5. When pizza crust has cooled enough to touch, spread the cream cheese mixture over the crust, leaving a 1-inch border around the outside. Cover pizza evenly with smoked salmon, then garnish with thinly sliced red onions, tomato slices, capers and a bit of extra dill. Serve immediately.

LEMON TARRAGON CHICKEN Hope, This is just about the quickest and easiest chicken dish there is. The chicken is cut into small pieces, so it cooks in just a few minutes, and you’re only using lemon juice, dried tarragon, salt and pepper to impart its appealing, powerful flavor. I can’t remember a time when I did not have all of those things on hand in the kitchen, so this is a very easy lastminute meal to throw together too, as long as you have chicken breast. I like to serve this over a bed of rice pilaf, or even instant white rice cooked in chicken broth, with green beans or broccoli on the side. It is a perfect weeknight meal that Annie should love as she gets older! Love always, Mamie

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breast, cut into “two bite chunks.” In other words, you don’t want the chunks to be bite-sized, because they won’t retain enough moisture. But if you have to cut each chunk in half before eating, they’re the perfect size. • 1/2 cup lemon juice, divided • 2 Tbsp. dried tarragon • Salt and freshly ground pepper to taste • Nonstick spray

Directions

• Coat a frying pan over medium heat with nonstick cooking spray. • In a medium bowl, toss chicken pieces with 1/4 cup lemon juice, the tarragon, and liberal amounts of salt and freshly ground pepper • When pan is hot, transfer chicken to pan and cook, tossing pieces frequently with a spatula, so that they’re getting evenly cooked. After 3 to 5 minutes, add the remaining 1/4 cup lemon juice. Continue cooking chicken a few more minutes until it begins to brown just slightly. I like to cut into two or three pieces to make sure it’s cooked through and no longer pink in the middle.

SLOW COOKER CHICKEN WITH FORTY CLOVES OF GARLIC Hope, Chicken with forty cloves of garlic is a very traditional French recipe that has been around for ages. When I mention it to Americans, they sometimes react with horror, imagining that the taste of the garlic will be so overpowering that they won’t be able to taste anything else for days. On the contrary, the garlic turns mellow and nutty as it cooks, and it imparts a lovely flavor to the chicken pieces. This dish reminds me of home and family, and I hope that when you cook it, it will inspire the same thoughts in you. Once the dish is cooked, I like to serve it over rice in shallow bowls (as it takes on almost a stew-like consistency), with toasted baguette slices on the side. It’s not quite the traditional recipe, but the taste is very similar. The baguette slices are absolutely perfect for spreading with the roasted, softened garlic cloves. Love always, Mamie

Ingredients:

• 1/2 cup dry white wine (I like inexpensive French table wine for this recipe) • 1 cup chicken broth • 2 tsp. dried thyme • 3 to 4 pounds of bone-in chicken pieces (such as thighs, legs, drumsticks, and bone-in breasts), or one 3- to 4-pound chicken, cut into eight pieces. • I Tbsp. butter • Salt and freshly ground pepper to taste • 40 cloves garlic, peeled (You can often find whole peeled garlic in the supermarket produce aisle, near the baby carrots; if you can find the garlic already peeled, it cuts down the preparation time immeasurably). • 3 Tbsp. cornstarch • 1/2 cup water

Directions:

1. Mix the white wine, chicken broth and thyme together in the slow cooker. 2. Rub the chicken pieces with the butter, then season liberally with salt and pepper. Place gently into the slow cooker. 3. Arrange the garlic cloves around the chicken pieces, tucking them into the space between and under the chicken. bone at this point; I usually shred about half of the chicken into the pot (discarding bones) and leave the other chicken pieces intact. That way, you have a nice stew with garlic and some shredded chicken, which you can top with an unshredded piece of chicken still on the bone.

4. Set heat to low and cook for 6 to 8 hours. 5. Remove the chicken and garlic cloves to a large plate. Dissolve cornstarch into 1/2 cup room temperature water and add to liquids remaining in slow cooker. Stir until the liquid begins to thicken into a light gravy-like consistency. Turn heat to high, cook for 3 minutes, then return chicken and garlic to slow cooker. Chicken will be naturally falling off the 6. Serve by topping bowls of rice with the stew, then add one bone-in chicken piece on top. Make sure you get at least 5-8 garlic cloves in each bowl. Serve with toasted baguette.

LINGUINE WITH CAPE COD CLAM SAUCE Hope, Of course pasta isn’t traditionally French, but for this dish – which pays homage to the clams of Cape Cod -- I borrowed a bit from my home country’s neighbor to the south! In fact, your grandfather asked me to try my hand at this recipe years ago, because he had fond memories of the white clam sauce he’d had when we lived briefly near New York’s Little Italy in the 1940s. When you were a little girl, you and Grandpa used to go hunting for clams on the beach, and sometimes, I would use the ones you brought home in your little plastic pail to make this olive oil-based sauce. I do not enjoy eating shellfish, so I never ate this with you, but you and Grandpa loved it! When you got a bit older and were no longer interested in going hunting for clams in the sand, I made this some nights with clam juice from a bottle and chopped clams from a can. It doesn’t look quite as pretty, but it’s a thousand times easier, and the taste is very similar. That is the recipe you will find below. Love always, Mamie

Ingredients: • • • • • • • • • • • • •

1/4 cup extra virgin olive oil 1 medium onion, chopped 8 garlic cloves, minced 1/2 tsp. dried oregano 1 1/2 tsp. crushed red pepper flakes 1/2 cup dry white wine (I prefer pinot grigio) 1/2 cup clam juice (it generally comes in an 8-ounce bottle) Two 6.5-ounce cans of chopped clams in clam juice 1 lb. linguine 1 Tbsp. butter 1/2 cup chopped fresh Italian parsley Salt and pepper to taste Grated Parmesan cheese to taste

Directions:

1. Heat oil in a large (at least 5-quart) saucepan over med-high heat. Sautee onion about 4-5 minutes, then add garlic, oregano, and crushed red pepper, and sauté, stirring, for another 2 minutes. Add in wine, clam juice and canned clams (with their juice), stir and bring to a boil. Reduce heat to a simmer and cover. Lift lid to stir occasionally.

2. Meanwhile, cook one 16-ounce box of dried linguine. Cook it one minute less than directions say. Drain, reserving 1/2 cup of cooking liquid. 3. Stir butter into clam sauce until melted, then add all of the cooked linguine. Stir well to combine. Cook for 2 minutes, stirring constantly. Add a bit of the retained cooking liquid if pasta seems dry or sticky, and stir to incorporate. 4. Remove from heat, stir in parsley, salt and pepper. Serve with grated parmesan cheese.

AMERICAN CASSOULET Hope, Cassoulet is a traditional casserole from the south of France; it usually includes white beans and plenty of meats. In fact, it is considered an art form in many places in France, and many families have their own recipes. A traditional French recipe would include duck confit, pork sausage and other meats. But to simplify this meal for the American table (and to make it something easy to whip up), I typically make my cassoulet using low-fat sausage and chicken breast, to keep it healthy and easy. I do not care for pork sausage, so I look for beef or turkey sausage, but you may use any type you like. This casserole – which also reheats well – is perfect for cold winter nights on the Cape. Your grandfather often said he wishes he could have tried this in its traditional form in France, but we were never able to travel there together. Love always, Mamie Ingredients: • 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces. • 1 pound sausage, sliced into bite-sized pieces • 3, 14-ounce cans of great white or Northern beans, drained • 2, 14-ounce cans of diced tomatoes, drained • 4 Tbsp. tomato paste • 2 cups chicken broth • 1 cup dry white wine • 1 Tbsp. dried thyme • 1 small bunch parsley, chopped (plus more for garnish) • 4 garlic cloves, minced • One medium onion, chopped • Salt and pepper to taste • 1 1/2 cup panko bread crumbs, divided Directions: 1. Reserve 1 cup panko bread crumbs. Mix all remaining ingredients in slow cooker and set heat to low. Cook 7-8 hours, stirring once or twice during the cooking process. 2. Just before serving, toast panko bread crumbs for 2-3 minutes in a dry frying pan over medium heat. Mix half into casserole. 3. Serve in bowls with slices of crusty bread. Sprinkle remaining toasted panko crumbs and parsley over bowls for garnish.

CLASSIC ROAST CHICKEN Hope, There are many ways to make “classic” roast chicken, which is a longtime French dinner table staple. I like to make mine using a large (5- to 6-pound) bird, so that there is plenty for dinner and for leftovers the next day. I like using cold chicken in chicken sandwiches and chicken salad, and sometimes, I reheat it and serve it a second time with mashed potatoes and vegetables. Here’s my favorite way to roast a bird. It may take you a few tries to get it right, but when you do, it will be your masterpiece. I serve it on a bed of roasted vegetables and potatoes, with green beans on the side. Love always, Mamie Ingredients: • One large (5- to 6-pound) chicken • 2 Tbsp. butter, divided and softened • 1/2 lemon • 1 sprig rosemary • 6 cloves garlic, halved • 2 small shallots, quartered • 3 medium onions, cut into wedges, divided • 12 medium red potatoes, quartered • 4 large carrots, peeled and cut into large chunks • Coarse sea salt and freshly ground pepper Directions: 1. Preheat oven to 425 degrees. Rinse the chicken inside and out and pat dry. 2. Prepare the chicken by rubbing half of the softened butter gently under the skin of the chicken, and the other half gently over the skin of the chicken. 3. Stuff the inside cavity of the chicken with the 1/2 lemon, the rosemary, the garlic, the shallots and one of the onions. Tie the legs together with kitchen string. 4. Spread the red potatoes, carrots and remaining onions in a relatively even layer on the bottom of the roasting pan. Gentle place the chicken on top of the layer of vegetables, breast side up. Sprinkle liberally with sea salt and pepper. 5. Roast the chicken in the oven for 90 minutes, brushing the chicken occasionally with pan juices. The chicken is ready to come out when you make a small incision between the leg and thigh, and the juices run clear. 6. Move the chicken and vegetables to a serving platter and cover with foil for 15 minutes. This allows the flavors to settle. 7. Slice the chicken and serve with the roasted vegetables.

FRENCH MACARONI AND CHEESE Hope, Macaroni and cheese has long been one of my favorite comfort foods, and I know you are already familiar with my version for children, which uses just child-friendly cheddar. But in this more complex version, a blend of more “adult” cheeses are used, making it a perfect grown-up meal, and also a wonderful way to expose children to tastes outside their comfort zone. I’ve always believed that if children are taught from an early age to enjoy strong cheeses, they’ll have a palate open to anything. Try this with Annie when she’s 3 or 4, and if she does not like it, well, you’ll enjoy the leftovers yourself. Love always, Mamie Ingredients: • 8 ounces macaroni • 4 Tbsp. butter • 4 Tbsp. flour • 2 cups milk • 1 cup gruyere cheese, grated • 1 cup cheddar cheese, grated • 1/2 cup blue cheese, crumbled • Freshly ground black pepper, to taste • 2 tsp. dried mustard (optional) • 1/2 cup panko bread crumbs Directions: 1. Preheat oven to 375 degrees. 2. Cook and drain macaroni according to package directions. Set aside. 3. Microwave milk for one minute, or until hot but not boiling. Meanwhile, in a large pot, melt the butter on medium-low heat, then add the flour, whisking it in with a wooden spoon. Continue stirring constantly for 2 minutes. Slowly pour in the warm milk, stirring constantly, and continue stirring for 2-3 more minutes until thickened and smooth. 4. Remove pot from heat. Whisk in the gruyere, cheddar and blue cheese, stirring until smooth. Season liberally with freshly ground pepper, and add dried mustard, if using. Finally, mix in cooked macaroni. 5. Pour entire mixture into a greased casserole dish. Top with panko bread crumbs and cook, uncovered, in oven for 25 minutes. Remove from oven. 6. Turn on broiler. Return casserole dish to oven on top rack and broil 2-3 minutes, keeping an eye on it to prevent burning, until panko crumbs are browned and crisp.

SHADOW SQUARES Dear Hope, These blondie-like confections, topped with brown sugar meringue, were a favorite of your mother’s when she was growing up. You liked them as a child too, and I hope that Annie will be the fourth generation of McKenna to fall in love with Shadow Squares. Love always, Mamie Ingredients: • 1 cup (2 sticks) margarine • 1/2 cup sugar • 1/2 cup brown sugar • 2 egg yolks • 1 Tbsp. water • 1 tsp. vanilla • 2 cups sifted flour • 1 tsp. baking powder • 1/2 tsp. baking soda • 6 ounces of chocolate chips, semisweet • 2 egg whites • 1 cup light brown sugar Directions: 1. Using an electric mixer, cream margarine until soft. Gradually add granulated sugar and 1/2 cup brown sugar. Cream until very light and fluffy. 2. Add egg yolks, water and vanilla. Beat well. 3. Sift together flour, baking powder and baking soda. Add to margarine mixture, about half at a time, mixing well. 4. Spread in greased 9x13 pan. Sprinkle chocolate chips over batter. 5. Make meringue by beating egg whites until they stand in peaks. Gradually beat in one cup brown sugar. Spread meringue gently over batter with a spatula. 6. Bake at 375 for 30-35 minutes. 7. While still warm, cut into 2-inch squares.

BLUE HOUR COOKIES Dear Hope, Twilight has long been my favorite time of day. In France, we call it l’heure bleue, or “the blue hour,” because of the lovely color of velvet blue the sky becomes as the sun disappears. It is, interestingly, also a term used to refer to Paris at the end of its age of innocence, which is widely considered to be just before the first World War. However, I have always believed that Paris’s innocence was truly lost at the dawn of World War II, for my own early childhood, in the 1930s, was idyllic and innocent indeed. But that proved to be merely the beautiful twilight to Europe’s darkest night. For years, I have sat at the window here in Cape Cod, watching the sun seep into the edge of the earth during the Blue Hour. It is then that the stars appear, and I take great comfort in seeing them each night. Somewhere, on the other side of the Atlantic, in a land I left behind long ago, those same stars twinkle overhead, keeping an eye on the earth below. These cookies are my favorites, because they remind me of my beloved Blue Hour. The chocolaty cookies mimic the night sky, and the white nonpareil sprinkles are the stars. Enjoy these, with my love. Love always, Mamie Ingredients: • 1 cup brown sugar • 1/2 cup unsalted butter, softened • 1 egg • 1 1/2 cups flour • 1/2 cup cocoa powder • 1/2 tsp baking powder • 1/2 tsp. baking soda • Dash of salt • 4 drops blue food coloring (optional – to make the cookies look more like the twilight sky) • One jar of white nonpareil sprinkles, for decoration. Directions: 1. Preheat oven to 350 degrees. 2. In a medium bowl, cream together sugar and butter with an electric mixer. Add egg and beat well to incorporate. 3. In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. With electric mixer on low speed, gradually beat the flour mixture into the butter mixture until well blended. Add blue food coloring (if using) and beat until well incorporated.

4. Drop by the heaping teaspoon onto greased cookie sheet. Sprinkle each cookie liberally with white nonpareil sprinkles, pushing down gently to make sure sprinkles stick to dough. 5. Bake for 10-12 minutes, then remove from oven. Sprinkle liberally again with more white nonpareil sprinkles. Cool 10 minutes on baking sheet, then gently move cookies to cooling rack. 6. Serve with a nice glass of cold milk, or a cup of coffee.

AND A BONUS…. FIVE PERFECT RECIPES FOR YOUR BOOK CLUB GET TOGETHER! Dear Readers, The following recipes are all from my own kitchen; I’ve made them many times for friends. I love to host an annual wine-and-cheese party, where everyone brings their favorite under-$12 bottle of wine, and I provide the appetizers and cheeses. The five recipes below always make an appearance. I think it’s a great way for everyone to learn a bit more about the wines they do and don’t like – and for the group to socialize in the process. Try it with your friends, or simply serve a few of these dishes at your next book club meeting! Enjoy! xo,

WHITE AND RED SANGRIA I confess: I love wine. I think it has something to do with the time I spent living in Paris, where having a glass of wine at a café was as commonplace as brushing one’s teeth in the morning. So if I’m hosting a get-together, I love to have a few bottles of red and white wine on hand, to appeal to a few different tastes. Still, not everyone likes wine (oh, the horror!). But even my friends who won’t touch a glass of cab or chardonnay seem to love these two sangria recipes, which, of course, use wine as their base. I’ve also found that making sangria is a pretty good way to use up a bottle you’ve recently opened and don’t love. Don’t use bad wine, corked wine or cheap wine (unless you’re trying to give your guests a hangover), but if, for example, you prefer fuller-bodied reds and you recently opened a pinot noir that doesn’t quite appeal to you, this is the perfect way to use it. If I’m having a bunch of people over – especially on a warm evening – I’ll mix pitchers of both red and white sangria. Red Sangria: Ingredients: • One 750 mL bottle red wine • 1/4 cup brandy • 1/4 cup orange juice • One 12-ounce can Sprite, 7-Up, Sierra Mist, or similar soda • One sliced lemon • One sliced lime • One sliced orange • Maraschino cherries for garnish. Directions: 1. Mix all ingredients except cherries together in a large pitcher and chill for at least two hours. 2. Add ice to the pitcher and serve, ensuring that each person gets a few fruit slices. Garnish each glass with a Maraschino cherry.

White Sangria: Ingredients: • One 750 mL bottle white wine (preferably dry instead of sweet) • 3/4 cup peach schnapps • One 12-ounce can Sprite, 7-Up, Sierra Mist or similar soda. • One 12- to 16-ounce bag frozen peach slices (usually found with frozen blueberries in your grocer’s freezer) or 2 cups of fresh or canned peach slices. Directions: 1. Mix all ingredients together in a large pitcher and chill for at least two hours. 2. Add ice to the pitcher and serve, ensuring that each person gets at least two peach slices.

CHOCOLATE DREAM SQUARES Kraft is providing treats for my The Sweetness of Forgetting book launch parties this year, so I thought I’d include one of my favorite recipes using their new Philadelphia Indulgence, which is a new kind of chocolate that’s a blend of real, luscious chocolate and rich, creamy PHILADELPHIA Cream Cheese Spread. You can also use it on its own as a chocolaty dip for pretzels, apple slices, etc. This is the easiest recipe you can imagine, but it looks like it took you a lot of time and effort! They remind me a bit of pain au chocolate, which are French croissant-like rolls wrapped around chocolate. Enjoy! Ingredients: • 2, 8-ounce cans of crescent rolls • 1, 8-ounce tub of Philadelphia Indulgence in the dark chocolate flavor • 2 Tbsp. sugar Directions: 1. Set oven to 350 and spray a 13x9 baking pan with nonstick spray. 2. Unroll one can of crescent rolls into pan and pinch all the seams together to create one rectangular pastry sheet. 3. Soften Indulgence in the microwave by heating for 15 seconds, stirring, and then heating again for another 15 seconds. Spread softened Indulgence evenly across the layer of pastry in the pan. 4. Unroll remaining can of crescent rolls over the Indulgence, gently pressing the seams together to create one rectangular pastry sheet. Sprinkle evenly with sugar. 5. Bake for 25-30 minutes. Cool slightly and cut into small squares. Note: You can also make these with other flavors of Indulgence and create a variety of treats!

OVEN S’MORES I love s’mores, but it’s not always possible to get a fire going, especially if you don’t have your own fire pit out back! Here’s an easy oven version that allows you to make s’mores that look like they’ve been cooked over the campfire (and as a bonus, your house will smell great afterwards!) Stack up a bunch of them on a platter just before your guests arrive. Ingredients: • 12 graham crackers (broken in half to make 24 squares) • 12 large marshmallows • 6 Hershey’s milk chocolate bars, split in two. Directions: 1. Turn your oven on to broil. 2. Put half of the graham cracker squares out on a large surface or serving tray. Top each with half of a Hershey’s bar. Spread remaining graham cracker squares on two ungreased baking sheets, and top them each with a marshmallow. 3. Slide baking sheets into the oven and broil, watching constantly. The marshmallows will begin to brown. As soon as they grow dark brown, just as they’re beginning to burn, remove from oven right away. 4. Quickly flip the marshmallow grahams over on top of the chocolate grahams to make a sandwich. Press lightly to flatten marshmallows. The hot marshmallows will slightly melt the chocolate. 5. Allow to cool for a few minutes, and then stack on a platter. Recipe can be doubled or tripled for a larger crowd. Also great using Reese’s Peanut Butter Cups instead of Hershey’s bars.

OPEN-FACED ROAST BEEF COCKTAIL SANDWICHES I made these once for a wine-and-cheese party I was hosting, and after being asked about a dozen times, “What the heck are these?”, I put up a little sign (made out of a folded index card) that said, “Open-Faced Roast Beef Cocktail Sandwiches.” They were gone in 5 minutes, leaving me wishing I’d made more! I like making them for get-togethers now; I think they’re handy, because you can pick them up in one hand (as opposed to chips and salsa, which you’d need a plate for), so you can hold your drink at the same time. Sometimes, I make them for at-home movie night with my boyfriend too; we enjoy them with a small cheese board and a bottle of cabernet sauvignon. Ingredients: • 24 slices cocktail bread, or 24 pieces melba toast • Two 8-ounce bars cream cheese, softened • 1/4 cup prepared horseradish • 2 Tbsp. fresh chives, divided • 3/4 lb. thick-cut roast beef (ask the butcher to cut it 1/8-inch thick) • Very thinly sliced radish, for garnish. Directions: • Combine cream cheese, horseradish and 1 Tbsp. chives in a bowl, and beat with an electric mixer on medium speed for three minutes. • Cut roast beef slices into squares that are just slightly smaller than the top of each piece of bread. • Top each piece of bread or toast with cream cheese spread, roast beef and thin radish slice. Sprinkle with remaining chives and freshly ground pepper. • Serve in a single layer on a platter. Goes nicely with red wine.

CREAMY ITALIAN DIP This one’s easy to whip up and always goes quickly in crowds. I like to bake and serve it in a little casserole crock. I always include a spoon in the serving dish, too, so that people can spoon the dip onto their plates if they’d prefer. Ingredients: • One 8-ounce bar cream cheese, softened • 1/2 cup chopped tomatoes (you can also use canned, drained diced tomatoes) • 1/3 cup chopped red onion • 1 Tbsp. Italian seasoning • 2 tsp. garlic powder • 2 cloves minced garlic • One bunch fresh basil, thinly sliced • One bag pita chips (or one box crackers, such as Triscuits or Wheat Thins) Directions: 1. Preheat oven to 350 degrees. 2. Combine all ingredients except basil and pita chips in a bowl, and beat with an electric mixer on medium speed for three minutes. 3. Transfer into a small, greased baking dish. Bake for 20 minutes, or until cheese mixture is melted. 4. Remove from oven, top with fresh basil, and serve with pita chips or crackers.

Coming August 7 from Gallery Books (a division of Simon & Schuster): THE SWEETNESS OF FORGETTING From the author of Italian for Beginners, a lush, heartwarming novel about a woman who travels to Paris to uncover a family secret for her dying grandmother—and discovers more than she ever imagined… Hope McKenna-Smith, divorced mother of a surly not-quite-teenage girl, runs her family bakery on Cape Cod, but is starting to wonder what might have been. What if she hadn’t abandoned her dreams of law school? What if she hadn’t quit her job to raise her daughter? What if she hadn’t caught her husband cheating on her with a cliched blonde bimbo? When her aging grandmother, Rose, summons her to hear a long-held secret, Hope finally has the opportunity to stop thinking “what if?” and start thinking “what now?” Rose’s memory is ebbing rapidly due to the onset of Alzheimer’s, and she knows she doesn’t have much time left to tell Hope the truth about a secret she’s kept for seventy years. Giving Hope nothing but a list of names, Rose sends her on a journey of discovery that takes Hope to a synagogue and a mosque in Paris, to a history buried in the Holocaust, and to a longlost love with secrets of his own. The Sweetness of Forgetting is a story of family, love, honesty…and baked goods.

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THE SWEETNESS OF FORGETTING

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Chapter One