The Bitter and Sweet of Cherry Season
By Molly Fader
“A stunning story about family and hope that unfolds unexpectedly but beautifully, like a Michigan summer sunset over an orchard.” —Viola Shipman, bestselling author of The Heirloom Garden and The Summer Cottage
In cherry season, anything is possible…
Everything Hope knows about the Orchard House is from the stories of her late mother. So when she arrives at the northern Michigan family estate late one night with a terrible secret and her ten-year-old daughter in tow, she’s not sure if she’ll be welcomed or turned away with a shotgun by the aunt she has never met.
Hope’s aunt, Peg, has lived in the Orchard House all her life, though the property has seen better days. She agrees to take Hope in if, in exchange, Hope helps with the cherry harvest—not exactly Hope’s specialty, but she’s out of options. As Hope works the orchard alongside her aunt, daughter and a kind man she finds increasingly difficult to ignore, a new life begins to blossom. But the mistakes of the past are never far behind, and soon the women will find themselves fighting harder than ever for their family roots and for each other.
About the Author
Molly Fader
MOLLY FADER is the award-winning author of more than 40 romance novels under the pennames Molly O’Keefe and M. O’Keefe. She grew up outside of Chicago and now lives in Toronto. The McAvoy Sisters Book of Secrets is her first women’s fiction novel.
Check out Molly’s FB Series “Day Drinking with Authors”:
Book Club Menu
Drink: Cherry Season Cocktail
Cherry Season Cocktail
Ingredients
- 2 parts Vodka
- 1 part Herring Cherry Liqueur
- 1 part Cranberry Juice
Instructions
- Shake in a shaker with ice
- Sugar the rim of a martini glass
- Pour and garnish with cherry
Eat: Puff pastry baked brie with cherry preserves and prosciutto
Puff pastry baked brie with cherry preserves and prosciutto
Ingredients
- 2 14 oz Sheets frozen puff pastry, thawed
- 2 10-12 oz wheels of brie
- 1 jar cherry jam
- kosher salt, as needed
Egg Wash
- 1 egg
- 1 tsp water
Topping
- 4 oz thinly sliced Prosciutto di Parma
- fresh thyme leaves
Instructions
- Preheat the oven to 425°
- Prepare a sheet pan with a piece of parchment paper. Unfold one of the sheets of puff pastry. Place a wheel of brie right in the center. Spread a spoonful of cherry jam on top of the brie. Fold each corner of the pastry over the brie, pressing all the edges together so the brie is enclosed.
- Repeat with the other sheet of puff pastry. Crack the egg into a bowl and add the tablespoon of water. Whisk with a fork to create an egg wash. Brush a light coating of the egg wash on top of each pastry. Sprinkle with a pinch of kosher salt.
- Bake for 25 minutes until puffed and golden. Let sit for about 5 minutes before serving.
- Cut into the pastry and top with more cherry jam, and the prosciutto. Garnish with the thyme. Serve more prosciutto on the side for guests to serve themselves.