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RANDOM HOUSE, 2001
(available in paperback from Ballantine, 2002)
DESPITE HIS legendary lineage, no one expected Seabiscuit, a sleepy colt whose body “had all the properties of a cinder block,” to go far. Seabiscuit tells the true story of this unlikely hero, and the three men whose lives were inextricably linked with one of the greatest Thoroughbreds of all time. Seabiscuit rose to fame during the Depression, when Americans desperately needed both heroes and distractions from the burdens of their daily lives. In 1934, Seabiscuit was languishing in an obscure stable, losing races, when veteran trainer Tom Smith spotted him. “I’ll see you again,” murmured the taciturn Smith. Two years later, Smith convinced his boss, stable owner and self-made millionaire Charles Howard, to buy the colt. Under Smith’s tutelage—and the hand of jockey Red Pollard—Seabiscuit captivated a nation and galloped into sporting history.
In keeping with her book group’s tradition of preparing desserts connected with the reading selection, Ruth Kolbe wanted to combine biscuits with another thematic ingredient to complement her club’s discussion of Seabiscuit. She settled on pumpkin, the name of the former cow pony that trainer Tom Smith housed with Seabiscuit as a way of soothing the unhappy Thoroughbred. Pumpkin, who was “broad as a Sherman tank and yellow as a daisy,” had a calming effect on Seabiscuit. The two remained steadfast friends and stablemates for the remainder of their lives.
Kolbe adapted a recipe for pumpkin biscuits to her taste. The resulting biscuits, served with clotted cream, were an odds-on favorite at her book club gathering.
Preheat oven to 450°F.
Place the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and allspice in a medium-size mixing bowl and stir well to combine.
Cut butter into flour mixture with a pastry blender or fork until the batter resembles coarse crumbs.
Add the pumpkin, half-and-half, and pecans and stir just until moistened and a soft dough forms. More flour may be added here if needed, but just enough to make the dough easy to handle.
On a lightly floured surface, roll the dough out to a ½-inch thickness. Cut into approximately 2½-inch rounds with a floured biscuit or cookie cutter and place 1 inch apart on a lightly greased cookie sheet.
Bake for 8–12 minutes, or until golden brown. Serve hot with butter, honey, and jam.
Yield: Approximately 12 biscuits
NOVEL THOUGHTS
Mary Ann Oldfield describes her book club as “pure joy—it’s the best thing outside of family.” The group formed when Oldfield and other mothers in a neighborhood playgroup confided they missed reading and keeping up with the latest titles. Two men later joined the group. The group’s passion for reading and the bond they share has endured: Several decades later the members live in various Massachusetts communities but continue to meet monthly.
Oldfield’s book club rates each book they read, with the high scores going to books that tell a compelling story with strong character development. “But the biggest points go to someone who can really write, and those are books that don’t just resonate for days but for years,” says Oldfield. Laura Hillenbrand’s meticulous research and her exploration of the lives of horse trainers and jockeys made a deep impression. “We all had many dog-eared pages in Seabiscuit,” says Oldfield. The group discussed the importance horse racing held for so many people in the Depression. “We wondered if this could happen now and whether any current activity unites our nation or captures its imagination.”
Discussion of Seabiscuit reminded Oldfield of a board game, Kentucky Derby, that she had played as a child. She searched for it on eBay, and bought the vintage game. “Sure enough, Seabiscuit was in a post position,” says Oldfield.
More Food for Thought
The Novel Women, readers from several of Massachusetts’ North Shore communities, had a Kentucky Derby–themed book club meeting for their Seabiscuit discussion. Andi Galligan’s Hamilton, Massachusetts, home provided the perfect backdrop for the meeting. Home to the prestigious Myopia Hunt Club, one of the country’s oldest existing hunt clubs, Hamilton is horse country. “We have horses grazing on three sides,” says Galligan, who served buttermilk biscuits with jam, mint juleps (see p. 157), and “big, gorgeous” strawberries dipped in confectioners’ sugar.
tablespoons cold butter