Favorite Quotes from “A Beauty So Rare”

You all already know how much I loved this book. AND you know about the fabulous recipe extras, a savory custard and buttery shortbread, I’ve shared from the book. This is all because I have participated in a special review program for the release from Bethany House Publishers (thank you, Bethany House, Amy, and Tamera!) And it’s been a blast!

Today, I’m sharing my two favorite quotes from Tamera Alexander’s A Beauty So Rare. 

This quote sums up the premise so well. Both characters are risking their livelihood and dreams for various reasons, and ultimately, risking their hearts and trusting their futures to God.

THIS quote just shows you how sweet and fabulous Marcus Geoffrey is. His care and concern for Eleanor is a beautiful part of the story.

Book Review: “A Beauty So Rare” by Tamera Alexander

I’m so happy to be sharing my review of Tamera Alexander’s latest novel, A Beauty So Rare¸ today! It is a beautiful novel that shares the hearts of the characters – and the beauty of God’s provision for us. Rich in historical details, it is set at the beautiful Belmont Mansion in Nashville (still standing today). I am privileged to be a part of a special group of reviewers who have access to extras on the novel – you can find a savory custard recipe from the novel here, and a shortbread recipe soon to come!

Kind, plain, and practical, Eleanor Braddock has come to Nashville for a new life after the Civil War. Facing her father’s declining health and her family’s dwindling finances, she moves to the prestigious home of her Aunt Adelicia Acklen, the famous Belmont Mansion. Hoping to achieve her independence from the benevolence and good intentions of her feisty aunt, Eleanor plans to open a restaurant to support herself and her father. Aunt Adelicia, however, disapproves of Eleanor’s premature plans to tarnish her social standing by cooking. Adelicia has other plans for Eleanor, including a potential suitor who could secure Eleanor’s future. But at what cost to her happiness?

Marcus Geoffrey, the Archduke of Austria and second in line to the throne (complete with good looks and a dreamy accent), has come to Nashville seeking to make a name for himself based on his own merits, not those of his family name. Finding solace in a new country by concealing his true heritage, he dreams of using his architect design and botany skills to achieve a lasting accomplishment of beauty and utilization. While he works at the conservatory at Belmont, he meets Eleanor and begins a friendship. As their paths cross in unexpected ways, God begins to give them a new dream and purpose in helping those less fortunate in the aftermath of war.

Both Eleanor and Marcus are enduring new seasons in their lives. Eleanor is unsure of herself, feeling somewhat out of place now as the responsible adult of the family, with her father dependent on Eleanor’s decisions. She has to learn to trust and to have a different relationship with him now. Marcus is also on his own, enjoying a unique sense of freedom – but still sensing a foreboding and pending commitment to his family and the House of Habsburg. As their relationship grows from that of friendship and confidants to something more, both must find the courage and strength to face their futures – futures that likely don’t include each other.

I really loved how Tamera showed a different side of the aftermath of the Civil War. She did so through immigrants’ experiences, specifically widows and orphans, as they struggled in that era. I also enjoyed the themes of botany and cooking featured in the novel. At times I could almost smell the fragrant peonies and roses. And the food! Let’s just say my mouth WAS watering sometimes. Doughnuts, strudel, custards, soups, shortbread….are you hungry yet?

A Beauty So Rare is a delightful story of love, trials, purpose, family, and history. Both main characters find purpose in helping others. Though neither one’s path is what they first thought it would be, God proved faithful and showed them how He is able to take mere dreams and make them much better, even if it at first seemed hopeless. I would highly recommend this book to anyone who loves history and romance. These characters are so dear and realistic, and the storyline perfectly complex, I feel like a simple review cannot do the story justice. You should just find a copy for yourself today – you won’t be disappointed!

 

For more fabulous book extras and information about Tamera’s other books, visit her website, her Facebook page, or find her on Twitter.

 

A huge THANK YOU to Tamera Alexander and Bethany House for the opportunity to participate in this group of blogger reviewers. I received a complimentary copy of this book in exchange for my honest review – I was not required to write a positive review.

“A Beauty So Rare” by Tamera Alexander, Empty Shelf 12

Savory Custard (Ham & Cheddar Quiche) Recipe from Tamera Alexander’s “A Beauty So Rare”

Today, I’m so excited to share about two of my favorite things: books and baking. How could it get any better?

Here’s a recipe for a Savory Custard, or Ham & Cheddar Quiche, from Tamera Alexander’s latest book. The main character, Eleanor Braddock, makes it in A Beauty So Rare. Plus there’s a recipe for Old-Fashioned Pie Crust… I’m sure it would be great with a sweet filling, too!

I’m currently reading this novel and am happy to be a part of a blogging team that shares fun things like this recipe with you all. (Trust me, there’s more goodies to come, plus a review!) I’m enjoying Eleanor’s story so far – her hardworking and sweet spirit is coming to life on the pages.

 

Okay, let’s get on to the recipe and info from Tamera:

Eleanor Braddock’s Savory Custard

(or Ham and Cheddar Quiche)

From the novel A Beauty So Rare

by Tamera Alexander

www.TameraAlexander.com

 

Most people think quiche originated in France. Not so. It’s originally a German dish and people referred to them as “savory custards” in the 19th century. Which is accurate since the egg-based mixture forms a luscious-like custard as it bakes.

In my novel, A Beauty So Rare, the second standalone novel in the Belmont Mansion series, the heroine, Eleanor Braddock, is “a cook with a dream.” But her dreams don’t quite turn out like she thinks they will. However, her savories always do!

I hope you enjoy this recipe (or “receipt” as recipes were called in the 1800s) from A Beauty So Rare. For more about A Beauty So Rare and for recipes from all my novels, visit www.TameraAlexander.com.

 

Ingredients

1 old-fashioned unbaked pie crust (recipe below)

1 large onion, diced (or sliced if you like larger pieces of onion in your savory)

2 tablespoons butter

1 pound cooked ham diced into cubes (if using bacon, use 8 slices, fried chewy, not too crisp)

8 large eggs

1-1/2 cups heavy cream or half-and-half

1/2 teaspoon salt and pepper, or to taste (I always go heavier on the pepper, personal preference)

1 3/4 cups sharp cheddar cheese, grated

Instructions

Sautéonion in the butter in a skillet over medium-low heat for about 10 to 15 minutes, stirring occasionally, until the onion is golden brown. Set aside to cool.

Chop the ham into bite-sized pieces (or fry your bacon until chewy, then chop). Set aside to cool. Preheat the oven to 400 degrees. Roll out pie crust and press into a deep dish pie plate. A medium-sized iron skillet works wonderfully for making a savory custard (and is what Eleanor used). The crust comes out divine. I just happened to use a pie plate this time.

Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, ham (or bacon), and cheese. Pour the mixture into the pie crust. Cover the pie plate (or skillet) lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. QUICK BAKING TIPS: The quiche may still seem a little loose when you first remove it from the oven, but it will firm up nicely once removed from the heat. Also, watch that lovely crust so the edges don’t get overly brown. I use a silicone pie crust shield if that starts to happen. Those are a fabulous invention (but foil crimped around the edges works just as well).

Remove from the oven and allow the savory custard to rest for 10 to 15 minutes before diving in. It’s so good, and just like Eleanor Braddock would make. It’s also delicious left over and warmed up the next day.

 

 

Eleanor Braddock’s Old-Fashioned Pie Crust

(makes two large crusts)

From the novel A Beauty So Rare

by Tamera Alexander

www.TameraAlexander.com

 

This is a wonderful crust that I’ve been using for years. Eleanor would likely have used lard in place of Crisco (since lard was cheaper than butter in her day), and you may too, if you prefer. Yes, lard is still available on most grocery shelves, although I’m pretty sure I just felt you shudder!

This pie crust “freezes beautifully ” as they say in Steel Magnolias (instructions on freezing below), so even though I may need only one pie crust at the moment, I always use this recipe and make a second, and freeze it for later. Makes that next pie (or savory custard) go twice as fast!

Ingredients

1 ½cups Crisco (or lard)

3 cups all-purpose flour

1 egg

5 tablespoons ice water

1 tablespoon white vinegar

1 teaspoon salt

Instructions

In a large bowl, using a pastry cutter (or two knives will do the job), gradually work the Crisco into the flour for 3 to 4 minutes until it resembles coarse meal. In a smaller bowl, whip the egg and then pour it into the flour/shortening mixture. Add 5 tablespoons of ice-cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir gently until all ingredients are blended well.

Halve the dough. Form the 2 evenly-sized balls of dough and place each into large sealable plastic bags. Using a rolling pin, slightly flatten each to about 1/2 inch thickness to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you’re using the crusts immediately, it’s still a good idea to let them chill in the freezer for about 15- 20 minutes. They’ll be much easier to work with.)

When you’re ready to roll the dough for your crust, remove from the freezer and allow to thaw for 15 minutes (if it’s frozen). On a well-floured surface, roll the dough, starting at the center and working your way out. Sprinkle flour over the top of the dough if it’s too moist. If the dough starts to stick to the countertop, use a metal spatula and gently scrape it up and flip it over and continue rolling until it’s about ½inch larger in diameter than your pie plate (or iron skillet).

Using a spatula, carefully lift the dough from the surface of the counter into the pie pan. (I sometimes fold my well-floured dough in half and then “unfold” it onto iron skillet. Or you can lop it over your rolling pin. That works well, too.) Gently press the dough against the sides of the pan or skillet, getting it all tucked in. Then crimp the edges in whatever way you prefer. And now, you’re ready for that yummy savory custard filling above, or maybe for a fruit pie.

If you make this recipe (or if you’ve read A Beauty So Rare), I’d love to hear from you. You can write me through my website at http://www.tameraalexander.com/contact.html.