Chapter 34

New York City
Easter 1927

Franklin Wilder had remained in New York for his Spring Break from Cornell, but he was missing his family. It would the first time he had not attended the Independent Presbyterian Church for Easter service since he was born. And truth be known, he was missing his mother’s cooking. Easter was always a day when all the family gathered and Mrs. Wilder would make the holiday dinner table groan.

Sebastian de’Alba had sensed the melancholia in Franklin for a while and he was determined to make the day special. When the two were making plans for the holiday, Franklin had mentioned that hot cross buns had been a part of his Easter experience since he could remember. On Easter morning, he would awaken early to the aroma of the buns baking in the oven. He would come down stairs and his mother always gave him one before the rest of the family arrived at the breakfast table.

Easter day would start out for Sebastian and Franklin in a similar way. They were staying at the de’Alba’s home at 36 Gramercy Park.

On this day, Franklin was awakened by the familiar aroma of the traditional pastry. How could that be? The reality was that Sebastian had written Mrs. Wilder for her recipe so that the cook could have them prepared for Easter Morning. Franklin was filled with gratitude-- and soon, both he and Sebastian were also filled with pastries! After breakfast, they went to dress for the day’s activities. Boxes with their new white linen suits had arrived from Brooks Brother's the day before. New woven straw boaters had been ship in from Cuba.

First on the agenda was Easter Mass at St. Patrick’s Cathedral on 5th Avenue. It would only be a 10-minute walk from Gramercy home to the magnificent house of worship. Sebastian had learned from experience it was best to walk rather than negotiate the traffic on Easter morning. Plus, the Easter parade would shut down the street.

The two arrived at the church and were seated in the de’Alba’s pew about three quarters of the way back from the narthex.

When the two were settled, Franklin noticed a sea of hats. Not just any hats, but big and flamboyant Easter chapeaux with yards of ribbon roses, multitudes of feathers. There must have been a good many naked ostriches that year, because all their plumage seemed to be filling the space from where Franklin Wilder was sitting and the front of the church. “I can’t see the alter,” he chortled.

Actually, it was rather amusing to him. Back home in Savannah, the ladies would also be wearing their new Easter finery, but he imagined more subdued and refrained styles. Also, with Independent Presbyterian’s elevated pulpit, there was never a problem seeing the minister.

His friend, Sebastian quipped that most of the people in attendance for today only attended mass on Easter and Christmas. The closing of the service ended Johann Sebastian Bach’s "St Matthew Passion" . The church had a full orchestra that day (mostly from the New York Philharmonic); the music filled the cathedral with joyous strains. One could only be awed and uplifted.

The doors opened to the perfect Spring morning and the two men exited onto 5th Avenue. It was at the same time that 5th Avenue Presbyterian and St. Thomas had concluded their services. Immediately, they were caught up in a sea of people in Sunday finery for the annual Easter Parade.

Sebastian took his friend’s arm to navigate him through the throng. The destination was Tavern on the Green for brunch. It was several blocks away and they would have to cross Central Park, but it was the only way the two could get there. Franklin had always been mesmerized by the grandeur of the park. Frank Olmstead’s design had actually inspired Franklin to change his major to Landscape Architecture.

Brunch at the Tavern was spectacular; they ate in the restaurant’s conservatory. They luncheoned on English Pea Soup, Country pate and New Zealand Spring Lamb with Blood Orange Pepper Sauce. Dessert was Lemon Curd Panna Cotta. A string quartet was also located in the dining space and the melodies only added to the wonder and elegance of the occasion.

A slow walk back to 36 Gramercy Park was just what was needed after the heavy lunch. Franklin thought he would never be able to eat again. However, the two went to the study and there before them was afternoon tea. In lieu of a traditional tea stand was an Easter basket filled with delicacies from Nachtnebel’s Chocolate Shop. It was not just an ordinary Easter basket, but the one Franklin had as a child. When Sebastian wrote to Mrs. Wilder, he asked if she could please it send along with the recipe.

In the basket, there was a small white box with a gold ribbon bow.

Sebastian handed it to him and urged him to open it. Inside was a key. It was a key to the Gramercy Street house.

Sebastian said,

“I want this to be your home away from home.”

Lavender & Lemon Panna Cotta

INGREDIENTS

2 c. double or heavy cream
½ c. milk
⅓ c. sugar
2½ tsp gelatin
¼ c. water
1½ Tbsp dried lavender buds
2 tsp lemon zest
½ c. of The Southern Conserve’s Lemon Curd

INSTRUCTIONS

Heat the milk in a saucepan till it becomes hot.

Take the pan off the heat. Add dried lavender buds and mix.

Cover the pan and let the lavender infuse into the milk for 20-30 minutes.

Add water to a heatproof container. Sprinkle gelatin over it and mix.

Let it bloom for 10 minutes.

Add 1 tsp lemon zest to the lavender milk along with cream and sugar.

Put the pan on medium heat, stir gently.

Heat till you see small bubbles at the sides of the pan.

Take the pan off the heat.

Either melt the gelatin in a microwave oven for a few seconds or over hot water.

Heat water in a pan. Put the container with the gelatin in the hot water.

Stir the gelatin till it appears clear and syrup like.

Pour the gelatin into the cream lavender mixture. Mix it well.

Using a sieve or strainer strain the lavender cream.

Add the remaining lemon zest for panna cotta (1 tsp) into the lavender cream mixture. Stir well.

Pour the cream into individual containers.

If you want to unmold the panna cotta before serving then grease the container (bowls, ramekins) lightly with oil before pouring the cream mixture into it.

Put the panna cotta in the fridge to set for 4 hours or overnight. I prefer overnight.

SERVING:

Take the set panna cotta out off the fridge.

Un mold if you want to.

To each panna cotta add about a tsp of lemon curd. Spread it out gently.

Serve immediately.