Warp and Weft

A quilt hangs on the wall in my dining room. It’s about four feet square and displays a single large white diamond surrounded and filled with small random colored squares of cloth. It isn’t a traditional quilt pattern. It doesn’t follow the log cabin or bear claw patterns. It isn’t a morning star or hens and chicks. It’s a simple pattern and yet, to my mind, shows tremendous sophistication.

I’ve long had a fondness for textiles, but I have very little woven art. Perhaps I’m just too picky. It took almost ten years from the time I decided I wanted a quilt to

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. ~ The Anarchist Cookbook

hang on the wall till I found this one in a tiny, crowded craft store in Petersborough, New Hampshire. Indian and oriental rugs particularly call to me, but budgetary constraints have kept me from purchasing the ones that I most wanted.

What fascinates me most about weaving is the way threads, running in only two directions, warp and weft, can be combined to create not only patterns but actual pictures. One of the few woven pieces I have is an image of a shepherd and goats woven by a child in Egypt. It’s crude but nevertheless appealing, as a child’s crayon picture on a refrigerator can be appealing.

When I cook I also work with warp and weft. I weave threads of flavor together, sometimes in traditional ways and sometimes not. And even when I use a traditional pattern I inevitably add my own interpretation to the tightness of the weave and the shades of the threads.

I needed a summer dessert for a class last week and I decided on a lime mousse — a traditional pattern for a traditional dessert. But although I looked at many recipes, the one I made had my own touches, my own interpretation of the threads of flavor, of warp and weft.

Key Lime Mousse

2/3 c fresh Key lime juice (16 – 20 Key limes)
3 tbsp warm water
1 pkg unflavoured gelatin
4 ea large eggs — separated, at room temperature
1 tbsp lime zest
1/4 tsp vanilla extract
3/4 c sugar
1 c chilled whipping cream

Sprinkle gelatin over warm water and set aside to soften.

Whisk yolks in a small saucepan to blend. Then whisk in lime juice, 1/2 cup sugar, and lime zest. Cook over low heat, stirring constantly, until mixture thickens to the consistency of heavy cream. Remove from heat and stir in gelatin and vanilla extract. Set pan in cold water and cool to room temperature, stirring occasionally.

Beat egg whites until soft peaks form.

In another large bowl, beat whipping cream until soft peaks form, add remaining 1/4 cup sugar and beat until stiff.

Fold egg whites into whipped cream. In increments of a third, fold lime mixture into whites and cream. You can either divide the mixture into 6 individual serving dishes or leave in the large bowl. Chill until set. Serves 6.

Tip: Use a garlic press to squeeze the juice from the limes.

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