The Invention of Wings

The Invention of Wings, a powerful and sweeping historical novel by Sue Monk Kidd, begins, fittingly, with an image of flight: Hetty “Handful”, who has grown up as a slave in early nineteenth century Charleston, recalls the night her mother told her that her ancestors in Africa could fly over trees and clouds. That day, Handful’s mother, Charlotte, gave her daughter the gift of hope— the possibility that someday she might regain her wings and fly to freedom.  Throughout Kidd’s exquisitely written story, Handful struggles, sometimes with quiet dissidence, sometimes with open rebellion, to cultivate a belief in the invincibility of her spirit and in the sacred truth that one does not need actual wings in order to rise.  Inspired by actual historical figures like Sarah and Angelina Grimké and Denmark Vesey, and enlivened by original creations like Charlotte and Handful, The Invention of Wings is the extraordinary story of two struggles for freedom: the battle of Handful to find the wings her mother promised and the equally intense quest of Sarah to liberate her mind and spirit. This triumphant novel also speaks with wisdom about the nature of evil and injustice, the courage to dare what seems unattainable, and the hope inside of us that the worst darkness can’t extinguish. (Excerpt from Sue Monk Kidd's website - www.suemonkkidd.com)

We hope you enjoy this book as much as we did!  Lively chatter and delicious food occurred the night we shared this book with each other.  Here's our menu for this book club discussion . . .

APPETIZER
Roasted Asparagus Spears with Prosciutto
2 bunches of asparagus (the thicker the stalks, the better)
12 ounces of thinly sliced prosciutto

Preheat oven to 350 degrees. Wash and trim asparagus spears, cutting off several inches from the stem end so spears are uniform in length.  Cut prosciutto slices into thirds - sharp knife or kitchen shears work equally well.  Dry asparagus before wrapping a strip of prosciutto around each spear of asparagus, like a barber-pole stripe.  Leave tip of asparagus showing.
Place wrapped spears on nonstick cookie sheet and bake for 12 to 15 minutes.  Delicious served warm or at room temperature.

MAIN COURSES
Fried Chicken

1 whole chicken, cut up into desired size pieces

Dredge:

Flour- enough to dredge chicken
Salt, pepper to taste
½ teaspoon baking powder
Cayenne pepper (if desired)

Batter:
1 cup flour (about)
Salt, pepper to taste
½ teaspoon baking soda
1 teaspoon baking powder
Milk- add enough to flour mixture to make light pancake batter

Deep Fryer- follow directions on fryer:
Oil should be heated to about 365-370℉, ease pieces into oil, one at a time until there are 3-4 in fryer.  Fry at least 15 minutes, check for doneness by cutting into meat- juices should be clear and meat is thoroughly cooked.  Serve warm.  Yum!

Collard Greens

2-3 large leaves of fresh collard greens, stems removed
2 slices bacon finely chopped
¼ cup onion finely chopped

Steam collard greens for 5 minutes then set aside.
In separate pot, fry bacon and onion until mostly done, do not drain grease.  Add collard greens to grease and season with salt and pepper.  Simmer on low heat while rest of meal is being prepared.  Be sure to add small amounts of water as needed, so that greens do not burn.

DESSERT
German Apple Torte
3 Large Eggs

1 cup Brown Sugar
1/2 cup All-Purpose Flour
2 1/2 teaspoons Baking Powder
1/4 teaspoon Kosher Salt
2 medium Granny Smith or other tart apple (cored; peeled and diced; 1 cup)
1 cup chopped pecans or walnuts
1 teaspoon Vanilla
½ cup raisons
4 ounces almond paste

Directions
Preheat oven to 325 degrees. Grease 2 quart baking dish. Dust bottom and sides of pan with flour; tap out excess.

Beat the eggs in mixer bowl on high speed until they're creamy and frothy. Reduce speed to medium. Add the sugar, flour, baking powder, salt, vanilla, and almond paste combine after each addition.

Add apples, raisons and nuts to flour mixture and fold in gently until no streaks remain.

Pour the batter into the prepared baking dish and bake for 30-45 minutes, or until the top of the torte is crusty. Remove the torte from the oven and let cool for about 10 minutes.

Serve with ice cream or whipped cream.