“The Swan Thieves” by Elizabeth Kostova

Robert Oliver, a divorced, middle aged painter who tries to stab a painting of “Leda and the Swan” at the National Gallery of Art. Andrew Marlow, his new psychiatrist, who can learn nothing of Robert’s past from the silent man himself, leaving the doctor to question Robert’s ex-wife Kate, his former student and lover Mary, and even other artists, to solve the mystery of Robert’s obsession with a young woman, also an artist, who died 40 years before Robert was born. Beatrice de Clerval, a young French painter, who is woven into the story sporadically as she tells of her affair with her uncle-in-law and the pursuit of her artistic talents. These are slowly revealed to us in letters which Robert Oliver has allowed his psychiatrist to read. To help Robert, Andrew must unravel the mystery of Robert’s passionate love for a long-dead artist, how he came about those letters, and what made him angry enough to try to stab this seemingly random painting. The interconnectedness of all these modern-day artists entangles with that of much older ones from pasts Marlow must untangle as he travels across continents and secret histories to understand and save the tortured mind of a brilliant, attractive artist.

For fans of:

• art/art history
• psychology
• unsolved mystery
• infatuation/passion
• tragedy
• historical fiction
• mental health issues/awareness
• (French) artists
• love triangles
• romantic drama

The Recipe:

Strawberry pies were served as dessert at the artists’ retreat where Mary met Robert for the first time as an adult herself, and where their connection really began for him. These are in a bite-sized, individual portion perfect for a book club, artist’s party, or any other sort of party.

Tip: You can also make a faster, even easier version of this simple recipe using premade frozen pie crust and strawberry jelly or jam (although this version does taste much better).

Strawberry Pie Bites Recipe

Ingredients:

• 1/2 pint fresh strawberries, quartered
• 1/4 tsp lemon or lime juice
• 1/2 cup plus 1 tbsp granulated sugar, divided
• 4 tablespoon cornstarch
• 4 tbsp water at room temperature
• 6 tbsp cold butter
• 1 1/4 cups all-purpose flour, preferably unbleached
• 1/4-1/3 cup ice water

 

Instructions:

**This step can be done the day before and the strawberry filling refrigerated in a sealed container: In a pot on the stove, combine strawberries and 3/4 cup sugar. Turn the heat to high and cook until bubbling, for about 5 minutes, stirring occasionally with a whisk. Once the mixture is boiling, stir every minute or so, but keep cooking for 12-15 minutes until most of the strawberries resemble a chunky, slurry mush of goodness. In a separate small bowl, stir together the water and cornstarch until completely dissolved. When most chunks of strawberry have mostly disappeared, add the cornstarch water, stirring frequently, and continue to cook for another minute or two, until the white of the cornstarch has disappeared and the sauce begins to thicken. Remove from heat, add the lemon juice, and allow to cool completely.

Preheat oven to 400 degrees. In a medium bowl, combine the flour with one tablespoon of sugar. Place the butter on top and use a pastry cutter to mix the butter in until it resembles small crumbs. Then add the ice water, drizzling in a couple tablespoons at a time, and fold the water into the flour mix by hand. You may need a bit more or less water depending on humidity (you want just enough water for all the flour in the dough to come together, but not to be soggy). Make sure the water you add is icy cold. When the flour is fully combined into a dough, roll into a ball and cover with plastic wrap. Refrigerate for a minimum of 30 minutes.

Spray a mini cupcake tin liberally with nonstick cooking spray. Roll out the dough onto a heavily floured flat surface (I used 3/4 cup) to about 1/16 inch thick or the height of a thin cookie. Cut the dough into small circles just slightly larger than the holes of the tin, using a small cup. Then place each round in each hole of the tin and press down gently, floured side down.

Repeat the rolling and cutting out process until the dough is all used up. Fill each pressed dough round with about a teaspoon of strawberry filling. Don’t fill them above the line of the tin or they will boil over. Bake for 16-17 minutes, until the tips of the crust begin to turn slightly brown. Then allow to cool 5-10 minutes before devouring. Makes about 2 dozen pie bites.

Similar Reads:

If you like the mysterious connections of artists with the past, and the secrets between generations that are left to be uncovered, read The Drowning Tree by Carol Goodman, Tiffany Blues by M. J. Rose, The Masterpiece by Fiona Davis, or The Clockmaker’s Daughter by Kate Morton.

If you want to read a darkly humorous book about art and its reflections of life and people, try The Cheese Monkeys by Chip Kidd.

For another story of a man haunted by a woman, and the young girl discovering their secrets, read Rebecca by Daphne du Maurier.

For a terrifying horror story about a brilliant, tortured artist who must redeem the past, read (with the lights on) Duma Key by Stephen King. For a less frightening novel about people’s colors and auras, read Insomnia by Stephen King.

© 2014 Amanda Lorenzo