Fourth of July Baking: A German Dessert of American Symbolism and Celebrity

In 1986, there was a recipe. In 1956, there was a woman related to the recipe. In 1886, there was a statue related to the woman who was related to the recipe. In 1870, there was a model related to the statue who was related to the woman and the recipe. In 1865, there was a sculptor who was related to the model who was related to the statue who was related to the woman who was related to the recipe.  And so begins the story of Week 18 in the International Vintage Recipe Tour 2020.  Herzlich Willkommen! Welcome to Germany!

This week there is a little cooking surprise. In today’s post, we are diverting slightly from the original Tour plan and preparing a recipe, not from the New York Times International Cook Book, which we have been following since January, but from another vintage kitchen book altogether. This guest cookbook, Celebrity Desserts, was published in 1986 for a very particular reason and hails from the great state of New York just like our treasured International Tour cookbook. It also happens to fall right in line with this week’s featured destination of Germany and  the upcoming Fourth of July holiday.

All that being said we are off on quite a fun adventure today! It is a journey that involves not only German history, but also French and American history too. It involves family cooking, patriotic holidays, and international icons of hope, opportunity and hospitality -three things my family and I like to celebrate on the 4th of July. And then there’s the actual recipe itself. One that is luxurious without being fussy, a cool treat in hot weather, and so popular around the world that almost every country on the planet has their own particular version of it.

Originally, this trip to Germany via the kitchen was going to fill Week 18’s post with sights and stories of Sauerbraten,  an heirloom beef recipe that takes three days to prepare.  Excited to explore a very traditional method of making a famous German food, I hinted at things to come at the end of the Paris post. Unfortunately, I ran into some roadblocks.

In our unpredictable time of pandemic cooking, it seems that sourcing a grass-fed beef bottom roast that cost anything less than $50.00 and that was anything under 5lbs in size turned out to be a feat of great impossibilities.  Since the recipe only called for 3lbs of beef, both the size and the price suggested that maybe this lovely, long cooking project of authentic, homemade Sauerbraten might just be a bit too much to tackle at the moment. In an effort to remain flexible these days and simply go with the flow of what is available at the grocery and the market, the heirloom Sauerbraten will be rain checked for a later date. Hopefully we can revisit this recipe again at some point further on in the year. By that time (fingers crossed) beef may be more plentiful and a bit more economical.

In the meantime, Celebrity Desserts called from the cookbook shelf.  Saving the day and the country fare by offering a wonderfully, delicious creation of German heritage, the dessert we are making today, thanks to our guest cookbook, comes along with its own very unique history. One that embraces German, Italian, French and American ancestry as well as celebrates a special lady we all know and love.  I’m so pleased to present our featured German dessert this week, Bavarian Cheesecake.

Cheesecake is a dessert uniquely prepared in a variety of ways depending on what part of the globe you call home. It is one of the few cakes that can be served baked or unbaked. It can be frozen, refrigerated or served at room temperature. It can be made entirely of ricotta cheese or entirely of cream cheese. It can be slathered in sauce, dolloped with fruit, drizzled with chocolate or dotted with nuts. It can be stuffed with spices, herbs, vegetables or just about anything under the sun. And it runs the gamut as far as taste from sweet to savory to something in between. With such opportunity for culinary creativity,  there’s no shortage of recipes when it comes to cheesecake. In just under .6 seconds Google will deliver over 215,000,000 cheesecake related results. Narrow it down by specific ingredient and the field gets smaller but still contains hundreds of thousands of options. But the recipe we are making today stands out from all these others. This one has a very unique lineage that sets it apart from all the other cheesecakes and all the other variations.

As the cookbook title denotes, it involves a celebrity. But not one that you might suspect. This famous figure has never had her own cooking show, nor written a book, nor sang a song. She’s not the ruler of a country or a corporation (though her values would certainly be welcomed!). She didn’t invent a cure for a disease nor end world hunger nor paint a masterpiece. She wasn’t a dancer or a designer or a technology wizard. But she has been featured in her share of movies and she has been the subject of photographers for decades.  In order to get to the heart of this mystery woman’s famous roots, let’s begin at the ending, by tracing the recipe backwards.

It all starts with this face…

Do you recognize her? Most likely, probably not. She’s a pretty obscure reference in regards to her famous connection. But maybe this following info will help spark your curiosity or at least ignite the musings of your mind. Her name is Dorothy.  This photo of Dorothy was taken in the 1980’s, part of a follow-up story from the 1950’s when she had first become the topic of newspaper headlines. At the time this photo was taken, Dorothy lived in Boise, Idaho but the event that made her newsworthy in the 1950’s revolved around something that happened in New York City. Any guesses as to who she might be? If not, here’s another clue…

This is Charlotte. She is related to Dorothy. Can you see any resemblance?  Charlotte was born in 1801 in the Alsace region of northern France. She married into a French family with the last name of Bartholdi. Charlotte had a son named Frederic who became an artist. This is Frederic…

Frederic dreamed of designing an enormous statue. He wanted to build it in France, but display it America. The statue was going to require a lot of money to build, so he came to United States in the 1860’s ready to talk up his idea and gather some investors. As it turns out, Frederic’s concept sounded an awful lot like another American statue that was already in the works and slated for display in Plymouth, Massachusetts. That statue would eventually be called the National Monument to the Forefathers, and looked like this…

Undeterred by this similarity, Frederic went back home to France and carried on with his own statue anyway. He raised money in his own country with the help of his mother and the generosity of local French citizens including school children. Eventually Frederic’s dream was realized and his statue came to fruition. Off on a boat, it went to America. This is what he created…

Now back to Dorothy and Charlotte. Charlotte, Frederic’s mother, was the model for the face of the Statue of Liberty. Dorothy is Charlotte’s great-great granddaughter.

When Dorothy was photographed in New York Harbor in the 1950’s in front of the Statue of Liberty, everyone remarked on their  striking similarities…

Dorothy Franks photographed in 1956 with the Statue. The inset photo was taken in 1984. Images courtesy of the Daily News.

Dorothy was related to Charlotte both via direct lineage and also by marriage, as she married her second cousin who was also related to Charlotte by blood. Today’s recipe for Bavarian Cheesecake comes from Dorothy’s kitchen.

The recipe was submitted for inclusion in the Celebrity Desserts Cookbook in 1986 by Dorothy’s granddaughter Linda, who lived in Washington state (oddly enough, in the same small town where my mom grew up). The cookbook was compiled by the Albany NY Council of the Telephone Pioneers of America, a social service organization founded in 1911 that was inspired by Alexander Graham Bell’s invention of the telephone. The Pioneers produced this cookbook as a fundraiser campaign to raise money for much-needed repairs to the Statue of Liberty. The Council collected favorite recipes from a variety of kitchens all across the country including famous ones (a former First Lady, well known figures in the performing arts, iconic hospitality venues, etc) as well as regular home cooks, Pioneer members and telephone industry employees who had culinary crowd-pleasers to share.  Undoubtedly Linda’s recipe and the provenance from which it came must have been the icing on the cake (no pun intended!) when it came to the whole cookbook. With just five degrees of separation from Linda’s kitchen in Bothell, WA to the Statue of Liberty in New York Harbor, this cheesecake recipe instantly added a whole new dynamic element to the American food scene and to celebratory Fourth of July fare.

The lineage of this recipe doesn’t stop with the ladies though, nor the French nationality. It’s called Bavarian Cheesecake because it hails from Bavaria, the state located inside Germany that is known for its fairy tale castles, picturesque scenery and a handful of typically traditional German foods including beer and sausages.

Charlotte’s family were German protestants in Alsace and Dorothy’s grandfather was born in Italy. So the Bartholdi’s themselves were a multicultural bunch, just like the immigrants who would come to meet Lady Liberty in New York.  Eventually, Dorothy’s grandfather left Italy and immigrated to America in the late 1890’s. When he floated in on the steel grey waves of water in New York Harbor, he passed under the coppery gaze of his grandmother Charlotte. What a surreal experience that must have been. In a Daily News interview published in the 1980’s, Charlotte said the family was very proud of their connection to Lady Liberty and that her dad, when she was a little girl would tell stories about Charlotte and Frederic’s connection to the statue.

Dedication day !o The Statue of Liberty as photographed on October 28, 1886. Image courtesy of nps.org

Alongside Dorothy’s Italian grandfather, came boatloads of German immigrants. Of the 12 million people that came through Ellis Island from the 1890’s – 1950’s, 1/12 of them were German. Because of that large influx from The Land of Poet’s and Thinker’s (that is Germany’s nickname!) one in every four Americans today is connected via German ancestry.

I always think it is fascinating to learn about other people’s immigration stories. It’s so interesting to hear about the situations that brought them to America, and to hear about what they encountered when they arrived, and where their dreams and aspirations took them. In Dorothy’s case, her Bartholdi ancestors immigrated to the U.S.  to work in the gold mines in Colorado and to set up shop as stone masons and funerary art designers. In a nut shell, that’s the story of how the Bartholdi family came to America. And how they made a new life for themselves, and made a family, and then made Dorothy and then Linda. And of course all that time they made the cheesecake.

If I could take poetic license with this recipe, I’d like to rename it  Bartholdi’s Bavarian Cheesecake, so that it never lost the lineage of the ladies and their connection to Liberty. Like the nervous anticipation of the first time immigrants to America this was my first time ever making cheesecake. I must admit I was a little nervous. I had always thought that cheesecake was a very difficult thing to make  – something that took a long time and a lot of effort. Maybe some cheesecake versions are that way, but I’m happy to say that this recipe couldn’t have been easier. It did take a little bit of time – between the chilling of the crust and the two different oven bakes plus the  cooling and the overnight rest in the fridge, but certainly it wasn’t a three day affair like the Sauerbraten would have been, and it wasn’t expensive to make.

Chalk it all up to the fact that it feeds a crowd, looks lovely on a plate and lasts in the fridge for days and days and days, I think this Bavarian Cheesecake might just be the new favorite of the International Vintage Recipe Tour so far.  And that is really saying something. Australia’s Queen Mother’s Cake from Week 2 of the Tour is still receiving accolades by blog readers and eaters all these months later. So I’m especially excited to hear what you think of this latest addition to our culinary book of adventures. When we get to the end of the year and the end of the Tour, it will be fun to vote on the most favorite food made along the way. But for now, we have Bavaria and baking to get to…

Bartholdi’s Bavarian Cheesecake

Makes one 8″ inch cake or 12 Servings

For the crust:

2 cups finely crushed vanilla wafer crumbs

2 tablespoons sugar

1 tsp cinnamon

1 1/2 teaspoon nutmeg

1/3 cup butter

 

For the filling:

1 1/2 lbs cream cheese (or three 8oz. packages), softened

1 cup sugar

3 eggs

1 tablespoon lemon juice

1 teaspoon grated lemon rind

1/2 teaspoon vanilla

 

For the top layer:

2 cups sour cream

3 tablespoons sugar

1 teaspoon vanilla

For the crust: Combine first five ingredients (wafers, sugar, cinnamon, nutmeg, butter) in a bowl. With a pastry blender, cut butter until thoroughly blended until it resembles course crumbs.

Press mixture firmly and evenly against bottom and sides of a lightly greased 8 inch spring form pan. (Note: I used an 8 1/2 inch pan and that worked totally fine too.)

Refrigerate 30 minutes.

For the filling: Preheat the oven to 375 degrees. Cream cheese and sugar together in a large bowl until light and fluffy.

Add eggs one at a time, beating well after each addition.

Thoroughly blend in the lemon juice, lemon rind and 1/2 teaspoon vanilla. Pour into chilled crumb crust.

Bake for 45 minutes. Remove from oven and let cool at room temperature for 30 minutes. (Note: The cake will brown a little on the edges, as seen in the photos below, and may even crack a little bit on top. All that is totally fine.)

For the top layer: Preheat the oven to 500 degrees. Blend together the sour cream, sugar and vanilla. Carefully spread sour cream mixture over cooled cheese filling.

Bake in oven for 10 minutes. Cool.

Then refrigerate overnight before serving.

Once you’ve refrigerated the cheesecake overnight, the top layer will become firm. This makes it a lovely platform for decorating in all sorts of ways. Since this is a patriotic dessert, you might consider adding blueberries, strawberries or raspberries to the top. Or perhaps some lemon rind twists or fresh herbs. I decorated mine very simply with a sprig of mint and a flower (a petal each for Dorothy, for Charlotte and for Lady Liberty!).  I wanted to see how it tasted unadorned, without any other ingredients changing the flavor composition.

As it turns out, it tasted like a dream! I wasn’t sure if this was going to be a really dense chessecake or if it was going to be more light and airy, but when I cut the first slice, the answer revealed itself…

The sour cream top layer had a taste and consistency exactly like the filling of cheese danish pastries. Sweet with a subtle creamy tang. The cream cheese layer had a consistency like very thick whip cream – pillowy but substantial without being hefty.

The crust held everything together so beautifully that each slice cut perfectly smooth and never fell apart when transferred to the individual serving plates.

What a joy this was dessert turned out to be. Subtle and smooth, with hints of vanilla and lemon, it is a really lovely and really delicious dessert for summer. Especially if served cold straight from the fridge. An elegant alternative if you are tired of traditional Fourth of July flag cake, berry pies or fruit parfaits this dessert can be doled out in large slices or small and travels well. It also doesn’t mind hanging out in the fridge for hours while you party the day away.

Unlike a couple previous recipes from the Tour, there is absolutely nothing I would do to alter this recipe. I wouldn’t add anything, decorate it any differently or change the flavor components in any way. It is a true classic in all the best ways and absolutely perfect as is. Just like Lady Liberty herself:)

Cheers to Linda and Dorothy and Charlotte for providing a recipe with a really long family pedigree. And to Frederic for dreaming up a Statue that welcomed the world.

“Give me your tired, your poor, Your huddled masses yearning to breathe free, The wretched refuse of your teeming shore, Send these the homeless, tempest-tost to me. I lift my lamp beside the golden door.” – A portion of the poem, The New Colossus, by Emma Lazarus published in 1903 on a plaque at the base of the Statue of Liberty.

The lovely lady Liberty. Image credit: Juan Mayobre

The Statue of Liberty has been a sign of hope, potential and opportunity ever since her dedication on October 28, 1886. Except for the bald eagle, and the American flag she’s the most iconic symbol of our country that stands for everything we aspired to achieve as a nation. She’s artistic (thanks to Frederic), poetic (thanks to Emma Lazarus), strong (thanks to her copper cladding) and welcoming (thanks to Ellis Island). This has been one of the toughest years in American history to date, but I hope at the end of the day we can remember and focus on the qualities that Lady Liberty stands for. That we can shelter and accept and care for, with equal regard, all that come ashore.

Join me next time as our culinary adventures take us to Greece via the kitchen for Week 19 of the International Vintage Recipe Tour 2020!

UPDATE FROM OUR READERS!

If you find yourself without a springform pan for the cheesecake, rest assured, there are a couple of other pieces of dishware you can use as well, as noted by two of our readers…

Marianne in Seattle used a deep dish pie pan, and served the cheesecake right from the pan. A beauty in all directions!

“It was really good. We all liked it!”  Marianne also substituted lemon wafer cookies from Trader Joe’s in place of the vanilla wafers. “The lemon cookies make a nice crust,” she said.

Marilyn in Arizona used a 9″ inch tart pan and it turned out beautifully. She shared the following… “Going to create a fun game (questions and answers) to play with the blog post. Better than sitting around discussing the virus… you saved the day Katherine!” How nice!

If you discover any helpful hints after making this recipe or would like to share a photo of your decorated dessert, please comment below. A big thank you to Marianne and Marilyn for their helpful tips!

Breakfast with Bette Davis and the Famous Three Minute Egg

You could assume a lot of things about Bette Davis. Perhaps you’ve watched her movies (all 100+ of them) and you know her characters… smart, complicated, dramatic… and you think, personally, she must have been like that too. Or maybe you’ve read her books and know that her life hasn’t always been charming or easy, and you might think she bravely dealt with a lot of disappointment. Or perhaps you’ve seen her past interviews on television or youtube and witnessed how funny and polished and magnetic she was even in the off hours of her professional life.

All those instances might lead you to assume things about Bette, making you define her as one thing more than another – brassy, smart, privileged, funny, vulnerable, demanding, narcissistic, intense, wise, melodramatic, sincere, even terrifying.  Thanks to Kathryn Sermak’s new book, Miss D & Me, we can put our assumptions aside and know first-hand that Bette was a little bit of all those things. And so much more.

It is always fascinating to me to read about the behind-the-scenes lives of people in the public eye. Especially those stories shared by people who worked closely with a celebrity on a daily, detailed basis. Mostly because it breaks down the perception barrier of thinking that famous lives are so much more different than our own. That somehow fame and notoriety have morphed them into other-worldly figures washed clean from weakness and frailties. We generally only get to see one side of a famous person’s life depending on which part the media chooses to focus on, but with behind-the-scenes stories, you are offered a glimpse into a much more diverse landscape than any two-minute news clip or ten-minute interview could provide.

Ordinary people that work alongside extraordinary people are witness to the three-dimensional side of stardom  – all the good and all the bad wrapped up in one experience.  Like the relationship between Katharine Hepburn and her cook Norah, or Frank Sinatra and his valet George Jacobs or Madonna and her brother Christopher we are offered the chance to understand that the lives of these seemingly mythical creatures are really just fellow human beings, both flawed and fabulous.

When Kathryn Sermak first came to work as Bette’s assistant in 1979, Kathryn was a young, carefree Californian who spelled her name the classic way – Catherine – and had just newly spelled out a dream of one day living in France. Bette was in her 70’s, still working and very much set in her ways. Kathryn thought she was taking a simple summer job that would enable her to fund her way to France – not even really aware of who Bette Davis actually was. In turn, Bette thought she was getting a competent, sophisticated assistant in Kathryn whom would be both professional and perfunctory. Both were in for a very big surprise.

In the early, uncertain days, Kathryn didn’t expect to eventually count Bette as one of her best friends and Bette absolutely never entertained the idea that Kathryn would become like a daughter to her. At first, everything was wrong for both women. On Bette’s side, Kathryn was not enough – she wasn’t cultured, she wasn’t able to anticipate needs, she wasn’t sophisticated, nor groomed for the level of lifestyle that Bette had grown into. On Kathryn’s side Bette was too much… too demanding, too overbearing and too controlling. Both thought they would never last the first week together.

The turn in their relationship from bad to better came down to one simple little thing – an egg. Bette’s breakfast most always consisted of a three-minute egg. The proper cooking of it was her litmus test as to the value of any good assistant’s worth. There’s not much to cooking a three-minute egg. It involves a pan of boiling water, an egg still in its shell and three minutes of simmering.   But Bette added a twist to this simple test. How do you cook a three-minute egg in a hotel room with no stove, no pots and pans and no kitchen? Perplexed, Kathryn had no idea until Bette motioned to the in-room coffee pot. Then hot water was brewed. The egg was placed in the glass coffee carafe and the time was monitored on a wristwatch for 3 minutes exactly. In this small test of skill, it wasn’t that Kathryn failed to quickly and cleverly assess the options of impromptu cooking in a kitchenless room, but instead, it was the trainability of her actions that caught Bette’s attention.

That was the beauty of their relationship and the bud that ultimately bonded them together. The fact that Kathryn was young, fresh and naive while Bette was experienced, opinionated and worldly proved a combination of character traits that formed a tight friendship that lasted the rest of Bette’s life. It wasn’t always easy for these two women learning about life and each other day by day, but by the end the experience was invaluable.

There were outlandish moments, like when Bette insisted Kathryn change the spelling of her name from Catherine to Kathryn so that she would be more memorable (which she did!). There were all the lessons Kathryn had to endure… etiquette, elocution, table manners,  how to walk properly, how to dress effectively, how to eat with decorum and how to hold court at a table full of strangers.

There were awkward moments, when Bette’s insistence on how to appropriately handle certain social situations was so outdated, that Kathryn would bear the brunt of the embarrassment.   This was especially apparent when Bette insisted on dressing Kathryn for a formal dance in Washington DC complete with fur coat, gloves, a designer dress, expensive jewelry and dance lessons only for Kathryn to encounter a room full of denim-clad twenty-somethings casually hanging out in a dance hall.

There were the vulnerable moments when Bette crumpled up in the face of public humiliation as her daughter wrote an unflattering tell-all book, or when Bette threw off her wig in the car one day and embarked on a temper tantrum that was heartbreakingly child-like.  There was oodles of advice about men and relationships and sticking up for oneself in the face of adversity. And there were the laughs and the conversations and the sweet letters that Bette would write to Kathryn expressing all the appreciation she felt for her darling assistant and her close friend. There were silent treatments and long work days, elegant cocktail hours and thoughtful gifts, tears and tenacity, laughter and luxury. There was life, with all its good and all its bad.

And there were eggs – lots of eggs. Bette and Kathryn traveled the world together and ate at many fine restaurants, but the food Bette would choose to make for herself or her family on days off was simple fare that harkened back to her New England roots. Homemade burgers, cucumber salad, cornish game hen, wine spritzers, clam bakes, fresh berries with cold cream… those are the foods that she liked to make. For this post, our breakfast menu inspired by Bette Davis includes the following:

A Bette Davis inspired breakfast!

It’s a simple menu symbolizing all that was Bette Davis – sweet, salty, fresh, traditional, colorful, warm, cool and classic. It takes just a few minutes to make and is so easy it doesn’t even require detailed instruction. Simply boil an egg for 3 minutes.  Slice some homemade bread and slather it with jam.  Bake a potato in the oven for an hour and then finely chop it up with some scallions and salt and pepper and add the mix to a pan with some olive oil and let it cook until it turns brown and crusty. Adorn the plate with fresh fruit. Tah-dah! Breakfast, Bette Davis style, is ready!

Kathryn would be the first person to tell you that life with Bette was extraordinary for her last ten years. That the talented movie star was never far from the actual woman. That there was a glamorous side to her, a practical side, a petulant side and a vulnerable side that made her interesting and unique and ultimately endearing. That she was far from perfect but perfectly real.

“That’s me: an old kazoo with some sparklers, ” Bette once said.

The many faces of Bette Davis throughout her 55-year career.

Cheers to Bette for tackling life head-on,  with grace and style and fortitude and being 100% unique about the whole affair until the very end. Cheers to Kathryn to giving us a very real look into the life of real woman and cheers to three-minute eggs – a new breakfast favorite here in the Vintage Kitchen!

This post is part of a blogathon hosted by In the Good Old Days of Classic Hollywood featuring the life and film Career of Bette Davis. Read more about this incredible woman and her work in a variety of posts contributed by a dozen different film bloggers here. 

Find the vintage cookbooks that contributed recipes to this post in the shop here.

Find the recipe for homemade brown bread from a previous post here.

Find out more about Kathryn Sermack and her book, Miss D & Me here.

Katharine Hepburn’s Lace Cookies

 

Red meat, big salads, tea, butterscotch pudding, ice cream, meatloaf, homemade cookies… those were some of Katharine Hepburn’s most favorite foods. Whether she was staying at her Turtle Bay residence in mid-town Manhattan or at her family’s compound in Old Saybrook,  Connecticut, Katharine liked most entertaining people at home with a homecooked meal.

Kate in her natural element… cleaning up the kitchen of her Connecticut waterfront home, Fenwick,  and dining outdoors in the courtyard of her Manhattan townhouse.

If you were lucky enough to be invited to dinner at either of Katharine Hepburn’s houses, you’d arrive promptly at 6:00pm and leave by 8:00pm so that she could be in bed by 8:15pm. A notorious early riser, Katharine lived by her own clock, bustling through the hours of her day with an admirable endurance that lasted her entire life.

But needless to say, even the most energetic of crusaders experiences a point in each day when blood sugar runs low and a brief rest is welcomed. For Lady Kate that small break in her schedule came at tea-time, her most favorite part of the afternoon, which she’d serve in antique teacups collected from her travels around the world. The saucers hardly ever matched the cups, the handles were sometimes repaired in one or two spots and there might be a chip in the rim, but none of that mattered. They were perfectly lovely serving pieces for a perfectly lovely time of day.

These are some of Katharine Hepburn’s serving pieces that she collected throughout her ninety-six years of life. In 2010 they were up for auction at Sotheby’s.

“Nice things are meant to be used,” said Kate when it came to living with antiques. The older the item the better it seemed. And because she was sentimental and somewhat thrifty she saw no harm in repairing a broken dish so that it could return to its previously useful state.

Along with a strong batch of freshly brewed tea, she would also always serve a homemade sweet treat believing that dessert tasted better in the afternoon than it did at night after a full meal. One of the dessert recipes she was most well-known for was her Lace Cookies which take their name from their paper-thin constitution and delicate web-like appearance.

This past week, the Vintage Kitchen moved to a new space and like Kate our energy was running on high as we packed and unpacked in a dizzy array of busyness. But now finally that we are settled and the moving boxes have been emptied, our own tea-time has come calling. We don’t get the luxury of having Katharine Hepburn come join us, but at least we have her recipe and a good imagination to make up the rest.  Tracy Lord (The Philadelphia Story), Ethel Thayer (On Golden Pond), Tess Harding (Woman of the Year) … if we could somehow magically invite these Hepburn characters along with Kate this surely would be a tea-time of legend. If you are unfamiliar with Kate’s movies here is a little clip from our most favorite, The Philadelphia Story, where she plays a bride-to-be whose dealing with cold feet and a complicated heart.

When Katharine was on set or on stage she was known to give helpful training and technique suggestions to less-experienced cast members who were struggling with a scene or a role. She was careful never to tell them exactly step-by-step how to get from point A to point B because she thought that would just yield a copycat performance. What she did offer instead was advice and recommendations that would help shape the parameters of a character or the foundations of a scene so that actors could confidently put their own personality into the performance. In essence, she offered helpful broad strokes and left the details up to the individual to interpret. The same can be said for her recipe sharing.

The first thing you’ll notice about her cookie recipe is how simple it is.  But we all know simple things can sometimes turn out to be most complicated. Kate’s approach to acting was often described as enigmatic, precise, contagious, controlling, all-consuming, accommodating and effortless. Her lace cookies share all those same attributes. They were absolutely delicious but they can be a little finicky, so before you whip up your own batch please note the following bits of advice from the Vintage Kitchen.

  •  Do not use anything bigger than a teaspoon to drop your dough onto the cookie sheet. (We first made tablespoon sized cookies, thinking the bigger the better,  and once heated up in the oven each separate cookie  spread out to meet up with the others and form one giant cookie that covered the entire baking sheet and never fully cooked.)
  • A disposable foil cookie sheet works better than a metal non-stick cookie sheet because of the raised perforations in the disposable sheet design.
  • Don”t forget to grease your cookie sheet in-between each batch or the cookies will stick like glue to the pan.
  • It’s best to serve these within 30 minutes after they’ve come out of the oven.  That’s when they are crispy like a potato chip. Over an extended amount of time, they relax to a more limp and chewy state (although still delicious!)

Also, Kate made her cookies with finely chopped walnuts, but we used roughly chopped peanuts because we thought the cookies would stack in a more whimsical way for the photograph. We were right – rough chopping adds a little more volume to the stack. So depending on your preference, nuts and chopping style these cookies call for a little of your own creativity as well, just like Kate would have encouraged.

 

Katharine Hepburn’s Lace Cookies

1/4 cup butter, softened

1 egg, room temperature

1/2 teaspoon vanilla

1/3 cup raw sugar

2/3 cup firmly packed brown sugar

1 1/3 tablespoons all-purpose flour

1 cup finely chopped walnuts (or roughly chopped peanuts or any nut of your preference)

Beat butter, egg, and vanilla together until smooth. Add sugars and flor to egg mixture, mix thoroughly. Stir in nuts. Drop dough by teaspoonfuls on greased baking sheet. Bake at 350 degrees for 7-8 minutes. Cool on baking sheet. Makes about 30 cookies.

With a consistency like very thin peanut brittle and a taste like toffee, these cookies are delicate coasters of caramelized sweetness. And because they contain so little flour, they are a crisp and light dessert alternative to something dense and gooey. Keep in mind, they don’t travel well because of their fragile nature, so these treats are best enjoyed at home with friends and family and a late afternoon pot of tea just like Kate would’ve have done.

Cheers to Kate for her delicious recipe and to finding a little sweet respite in your busy schedule!

* This post was originally intended to appear as part of the Spencer Tracy & Katharine Hepburn blogathon hosted by In The Good Old Days of Classic Hollywood. Unfortunately, our move interrupted our ability to participate, but you can still catch up on all the fun posts featuring the great Kate here.