Savannah expected to receive a new heart…but she didn’t expect to lose her faith.
When beloved Christian writer and speaker Savannah Trover becomes gravely ill, she has to face the sham that her faith has become. Days before her heart transplant, she vows to change her ways and renews her relationship with Christ. But when she awakens from the surgery, Savannah discovers that her faith has left her completely.
Savannah’s husband, Shaun, is concerned about his wife’s odd behavior—but even more concerned about the secret he’s keeping from her. If she doesn’t bring down their ministry, then he might, losing his family in the process. A stranger may hold the answer to Savannah’s recovery, but is Savannah strong enough to return to her old way of life? Can Shaun right his wrongs before word gets out? And do either one of them remember how to be who they once were—or who they want to be?
(Taken from Heart of Memory, The by Alison Strobel. Copyright 2100 by Alison Strobel Morrow. Used by permission of Zondervan.)
Being a total dunce in the kitchen, it was challenging to write Savannah and Alayah’s love of cooking and to come up with narration that read authentically. But the Internet saved me once again–as did an old recipe from my aunt that I last used for a French class project in high school! These are the recipes that served as the inspiration for the meal Savannah helps Alayah to create in the scene where they first meet. And while I have not tried the first two recipes myself, I can personally vouch for the French bread. Bon Appetit!
If you’re in a book club, why not choose The Heart of Memory for your next selection–and then serve dinner using these recipes? Send pictures of your group enjoying their Louisiana-inspired dinner and I’ll be sure to post them here on the website!
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners’ sugar
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners’ sugar on hot beignets. Serve warm.
Southern Seafood Gumbo
medium onion, chopped
2 celery ribs with leaves, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 (46 fluid ounce) bottle spicy hot V8
1 (14.5 ounce) can diced tomatoes, undrained
1/4 teaspoon cayenne pepper
1 (16 ounce) package frozen sliced okra, thawed
1 pound catfish fillets, cut into 3/4-inch cubes
3/4 pound uncooked medium shrimp, peeled and deveined
3 cups cooked long-grain rice
In a large saucepan, saute the onion, celery, green pepper and garlic in oil until tender. Stir in the V8 juice, tomatoes and cayenne; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Stir in okra and catfish; cook 8 minutes longer. Add the shrimp; cook about 7 minutes longer or until shrimp turn pink. Place rice in individual serving bowls; top with gumbo.
Recipes provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.
Recipe courtesy of my awesome aunt, Lorena Gorey
2 c. flour (bread flour if possible)
2 pkg. dry yeast
2 c. water
2 T. butter
1 egg white
2 t. sugar
1 T. salt
4 c. flour
1 handful cornmeal
Mix 2 c. flour with yeast in large bowl, then add sugar and salt.
Warm butter and water in saucepan until 120-130 degrees F. and add to flour mix. Beat well.
Add remaining 4 c. flour and knead on floured surface for 10 minutes. Dough will be smooth and elastic.
Place dough in greased bowl and cover with greased wax paper. Let rise for 1.5 hours or until doubled.
Punch down, turn over, and let rise again another 1.5 hours.
Divide dough in half, form into loaves and place in greased pan dusted with cornmeal.
Slash tops and brush with mixture of egg white and 1 T. water, slighty beaten, and let rise 1.5 hours.
Bake 10 minuts at 425 degrees F., then brush again with egg mixture.
Reduce temperature to 375 degrees F. and bake for 30 minutes.