Over time, I became an ace at loading and unloading trucks. My fellow hardened co-workers embraced my eager weirdness. In turn, I embraced my sweat and the sound of the whistle.
Come late July, after a very long summer, I got wind of open auditions for the production of "Shakertown Revisited", a play with music staged under tenting on the historic grounds of Shakertown at South Union in Logan County, Ky, (the other lesser known Shaker village in Kentucky) two counties over and a mere 40 minutes away as the crow flies.
"Shakertown Revisited", a symphonic drama with original Shaker music, highlighted the influence that leader Mother Ann Lee had on the sect in the 1700's and the subsequent growth of the Shaker community. Shaker missionaries (known as shaking Quakers because of their music and zealous nature of worship) settled in southern Ohio and Kentucky after the Cane Ridge, Ky Revival of 1801-1803, which was an outgrowth of the the Logan County, Ky Revival of 1800. Known for their frugal simple lifestyle, devotion, and furniture making skills, the Shakers flourished until they eventually faded away due to their sacred vows of celibacy. The late summer production of "Shakertown Revisited" celebrated their journey and their simple way of life. For the production, sprawling tents covered the beautifully manicured grounds of South Union. At dusk, folks gathered under the tents to embrace the Shaker journey through music, dance, and historic storytelling.
The mere notion of the auditions ignited a sense of escape from the summer of my discontent. I saw the light. As luck would have it, after a few rounds of callbacks, I landed a very small speaking role as a villager. Very small. Like, one line small. That said, my one line guaranteed me a Shaker costume and a ticket out of Dodge.
Alas, my shaking Quaker tenure was smaller than my role. Ultimately, the late night rehearsals combined with the longer than expected drive home didn't jive with my work schedule and I had to bow out of the production before it opened. During the festival, I attended most of the performances. With sold out audiences, I'd huddle in the aisles between bleachers and quietly sing along before leaving at intermission to make my early morning whistle.
Here in Kentucky, we're fortunate to have an historic footprint of the Shaker legacy. It lives on through their restored villages, furniture, music, story,
Shaker Lemon Pie.
A simple gift.
Shaker lemon pie, a specialty of the Ohio branch of the Shaker community, made its way south as the Shakers settled in Kentucky. While Shakers were self sustaining and grew most everything they ate, common thinking is that as lemons became more widely available after the railroad system started transporting goods from region to region, the exotic fruit happily found a place in their community kitchens. Their sense of frugality was best featured in their lemon pie. Nothing went to waste. Whole lemons were thinly sliced, tossed with sugar, and left to macerate at room temperature for 24 hours. After the addition of eggs, the sticky tart marmalade-like filling was surrounded with pie crust and baked.
Nowadays, the Shakers are mostly renowned for their exquisite furniture making skills. That said, several of their simple wholesome recipes have been chronicled in cookbooks, keeping their culinary legacy alive. Their iconic Shaker Lemon Pie best represents that legacy. Using the original recipe since 1967, the pie is still served daily at The Trustees' Table dining room at Shaker Village of Pleasant Hill, Kentucky, a short scenic drive from Lexington. Packing a fabulous lemony punch, it's not for the faint of heart. Tucked inside an old fashioned flaky double crust shell, the pie is an explosive marriage between lemon curd and lemon marmalade. Sticky, sweet, bitter, and tart, Shaker Lemon Pie is a downright lemon bomb.
For a spin on tradition, I went topless.
Shaker Lemon Tart.
I used the same amount of filling for a double crust pie, but swapped out a simple pate brisee dough for an opened faced tart.
Using a mandolin, I sliced 2 large lemons as thinly as possible before tossing the paper thin rounds with 2 cups sugar. After massaging the sugar into the lemons, I covered the bowl with a dish towel and set it aside to macerate for 24 hours, stirring the mix from time to time.
As the lemons broke down and melted into the sugar, the mix had the consistency of a beautiful uncooked lemon marmalade.
For a double crust pie, any standard pie dough would have worked beautifully. While the original recipe ( a simple combination of 1 cup flour, 1/2 teaspoon salt, 1/3 cup shortening plus 2 tablespoons shortening, and 2 tablespoons water) is true to form, I went rogue with a pate brisee. Topless. Rule breaker.
I sifted 2 1/2 cups all purpose flour into the bowl of a food processor before adding 1 teaspoon salt, 1 teaspoon sugar, and 1 cup (2 sticks) chilled unsalted butter cut into small pieces. After pulsing the mix until it resembled a course meal, I streamed 1/4 cup ice water into the processor until the dough came together and could hold together when pinched. I tumbled the dough onto a floured board, used a bench scraper to slice it in half, formed each half into a disc, wrapped both discs in plastic wrap, and slid them into the refrigerator to chill.
After an hour or so, I pulled one disc of dough from the refrigerator (freezing the second piece for other shenanigans), placed it on a well floured board, and rolled it into a 12"x 1/4" round, turning and flipping the dough to keep it workable. I tucked the dough into a 9" fluted tart pan with a removable bottom, pressed the dough up the sides, and trimmed the dough along the top edge. After repairing a few dings and dents with leftover excess dough, I slipped the shell into the freezer.
As per the original recipe, I mixed the macerated lemons and juices with 4 frothy beaten eggs. I pulled the tart shell from the freezer, docked with a fork, poured the filling into the shell, maneuvered a few lemon slices to the top, and slid the pie into a pre-heated 450 degree oven for for 15 minutes before reducing the heat to 375 degrees for an additional 20 minutes. When the lemons started to caramelize, I pulled the tart from the oven, and placed it on a wire rack to cool completely before sliding it into the refrigerator.
Chilled and sliced, I finished the delicate shards of pie with airy soft clouds of chantilly cream.
'Tis A Gift To Be Simple
- "Simple Gifts", 1848,
Elder Joseph Brackett