Alluring Aruba Part II

Come and experience more of Aruba, where you’ll discover a windmill, the island nation’s natural wonders and a sanctuary for some adorable hooved natives.

De Oude Molen is an old windmill first built in 1804 in Holland, then shipped to Aruba in pieces. It was later reconstructed and features a decent restaurant—moderately priced--that specializes in continental dining.

The once popular Natural Bridge, unfortunately, is no more. This unusual phenomenon collapsed in September, 2005 (too many tourists, me thinks), but its remains are still interesting to see. The bridge was a formation of coral limestone cut out by years of pounding surf, and spanned more than 100 feet.

The Cura di Tortuga is a secret (yeah, right), hidden Natural Pool on the windward coast. It is surrounded by rocks and some of Aruba's most rugged terrain – definitely off the beaten path, making it even more worthwhile. Many come here to dive from the rock cliffs into the protected pool of ocean water.

And finally…The Donkey Sanctuary! Is this guy cute or what??? The non-profit sanctuary was founded in 1997 and is run by volunteers. Their mission: Save the Donkeys! Although not originally native to Aruba, they have existed there for 500 years, starting out as a primary form of transportation. The Donkey Sanctuary is located just northwest of the Natural Pool.

Like fish? Here’s another recipe from Aruba:

KERI KERI

Ingredients
2 pounds fresh, firm, boneless, white-flesh fish fillet
1 quart water
1 tablespoon salt
1 celery stalk, diced
1 green bell pepper, diced
1 onion, diced
10 fresh basil leaves, chopped
4 tablespoons margarine
1/4 teaspoon annatto powder (can usually be found in the Mexican foods section of the grocery store. Also known as Achiote powder. Can substitute turmeric. I think paprika would also suffice.)
Freshly ground black pepper

In a large saucepan, boil fish in salted water for 20 minutes. Remove fish and flake. Saute celery, bell pepper, onion and basil leaves in margarine for 3 minutes, stirring. Add flaked fish and cook over low heat for 5 minutes, stirring occasionally. Stir in annatto powder and freshly ground pepper.

Two Great Books - One Great State

Wonderful, wild, woodsy Wisconsin is one of my favorite states – maybe because of so many great vacation memories with family and friends. I love the big sky, the cornfields and cow pastures, the broken down barns. Lakes and rivers abound, and oh, when the sun sets over a Wisconsin lake, it looks like a little piece of Heaven. And here’s a confession, I even love the tacky, touristy, Water Park Capital of the World. Yep, Wisconsin Dells, with its endless shops full of tee-shirts, Indian moccasins, wooden boxes, fudge and cheese, has a special place in my heart.

Today I’d like to introduce an author whose debut novel is set in Wisconsin. Cynthia Ruchti’s first book, They Almost Always Come Home, is catching rave reviews nationwide and beyond. The plot revolves around Libby and Greg, whose marriage is sputtering in the wake of their daughter's death, for which Greg is responsible. Libby considers leaving, until she is faced with the prospect of becoming a widow when Greg fails to return from a solo trip to the Canadian wilderness. Libby enlists the help of her father-in-law and best friend as she searches for Greg. What the trio discovers topples Libby’s presumptions about her husband and rearranges her faith.

In addition to her novel, Cynthia also has a novella in a 4-author collection titled A Door County Christmas, also set in Wisconsin, which just released on Wednesday, Sept. 1. Here’s Amazon’s description:

Peer behind the closed doors of a Wisconsin tourist town gone dormant for the winter season. Watch as the drama and romance start to heat up—just as Lola the innkeeper promised her four single friends a year ago when she gifted them with her prayers and a Christmas cactus. Will each woman find love—along with cactus blooms—as promised?

LEAVE A COMMENT FOR A COPY OF A DOOR COUNTY CHRISTMAS! (And check out my next post for more about beautiful Door County, located on a peninsula in northeast Wisconsin.)

And now, meet Cynthia!

Q. They Almost Always Come Home is quite a success story, but writers know these dreams don’t come true overnight. How long have you been trying to get it published?

A. For 31 years, I’ve written short bits of fiction for the radio drama/devotional program The Heartbeat of the Home. But it wasn’t until just a few years ago that I seriously pursued the idea of writing a complete novel or novella. When I attended ACFW’s (then ACRW) first national conference in Kansas City, the pursuit kicked into higher gear. That was in 2002. In 2008, this project—They Almost Always Come Home—was a Genesis Contest finalist. Within a month after receiving that honor, the project was contracted with Abingdon Press Fiction. Because of the subject matter of the story, I’d have to say I’ve been working on the plot for all of my married life!

Q. What is the message you’re hoping readers get from your book?

A. Although the story is driven by the characters and their adventures, both emotional and physical, a breeze blows through each scene. It smells like hope. It caresses wounded souls. It glows in the dark. It whispers the words, “Take another look.” At life. At love. At marriage. At faith. At friendship.

Q. That answer is certainly a testament to your writing skills. It's no wonder the book is a success! A Door County Christmas just released a few days ago. What are your hopes for it and what is next on your writing agenda?

A. I can picture A Door County Christmas (Barbour Publishing Christmas novella collection with Eileen Key, Rachael Phillips, and Becky Melby) as a fun hostess gift, Christmas present, thank you for a teacher or Sunday school teacher, or even a Joy-to-the-World gift for a friend or secret pal. Each of the four stories celebrates the wonder of humor, the delight of a great setting, the fact that we’re all “characters,” and the awe of the Savior’s birth. It’s style is far more lighthearted than They Almost Always Come Home, but I hope my readers find the same “voice” in both books…and those yet to come. I’m waiting word on a couple of projects that are dear to my heart.

Q. Do you have a favorite recipe to share with Taste the World followers?

A. My husband and I planted blueberries in our Wisconsin yard a couple of years ago. They’ll soon yield enough of a harvest to make one of my favorite easy recipes. It’s as refreshing as an iced dessert.

BLUEBERRY DELIGHT

In a custard cup, put a half cup of blueberries (fresh are great, but frozen are even better). Drop a generous tablespoon of sour cream on top of the berries. Sprinkle with a teaspoon or more of brown sugar (dark brown sugar deepens the flavor). That’s it. There’s something about the cool berries, the smooth sour cream, and the sweetening of the brown sugar that meld into lusciousness. Blueberry DEEEEE-light!

Thank you, Cynthia. It has been a pleasure to virtually meet you! Can't wait to see you in flesh-n-blood at the ACFW conference.

Learn more about Cynthia and her books on these websites:

www.cynthiaruchti.com
www.hopethatglowsinthedark.com

Kangaroo Island

I first heard about Kangaroo Island from the late, great Steve Irwin. And yes, I do think he was amazing – probably one of the most heroic protectors and defenders of our natural resources and the creatures God gave us. More importantly, he opened up the eyes of the world to the damage being done to our fragile planet and its inhabitants. But I digress. When I saw his footage of Kangaroo Island, I knew it was someplace I had to go. Sadly, it still remains one of the best places I’ve never been…but I will get there.

The island is located about 8 miles offshore of Cape Jervis, South Australia. It is a long, thin, pristine wilderness – beautiful, peaceful and full of the native Australian animals people like me find irresistible. Kangaroos (of course) koalas, sea lions and pelicans dwell on the island in abundance. The landscape is surprisingly diverse, with towering sand dunes, soaring cliffs, wetlands, forests and pure white beaches.

In the spring (September to November), wildflowers color the landscape like a painter’s palate, with 40 different species growing on the island. Eucalyptus oil is at peak production in the spring, which makes me think its wonderful scent would gently perfume the island’s breezes.

In summer (December to February), kangaroos, wallabies and koalas give birth to their blind and furless babies, while the little penguins are molting their feathers. This is also the time of year when the New Zealand fur seals give birth to chocolate-brown pups.

My next post will provide info on how to get there, where to stay, and more about the island. For now, enjoy this local recipe. (I’ll probably try it without the anchovies.)

Kangaroo Island Chicken

1 Lemon
4 boned chicken thighs; cut in pieces
10 Tbs. extra virgin olive oil
2 garlic cloves; peeled and crushed
Salt and pepper
2 anchovy fillets
1/2 cup pitted and finely chopped green olives
1 garlic clove; minced
1/2 cup chopped fresh parsley;
1 Tbs. white wine vinegar
1 Tbs. red wine vinegar
2 bulbs fennel
4 lemon wedges
Parsley leaves for garnish
Black olives

Preparation
Zest the lemon. Marinate the chicken with the lemon zest, two tablespoons olive oil, crushed garlic and salt and pepper for two hours or overnight. To make relish: mash the anchovies and place in a food processor with the green olives, minced garlic, parsley, vinegar, juice of lemon and another six tablespoons of olive oil. Mix well. Season with salt and pepper. Grill chicken, preferably over charcoal. Remove the chicken from the chargrill, cut into small pieces and toss with the relish. To accompany this dish, slice some fennel into large wedges and pour over a couple of tablespoons of olive oil, a little sugar and a tablespoon of red wine vinegar. Cover in foil and cook in the oven for about fifteen minutes. Serve warm or at room temperature garnished with lemon and parsley leaves and scattered with black olives around the dish.

Delicious Mauritius!

Tropical beauty and cultural diversity are probably the two most outstanding characteristics of this amazing island country. If you like lazy days on big, white sand beaches or frolicking on crystal clear lagoons, Mauritius is the place for you. And if you like fishing, this is definitely the place for you! Marlin, sharks, yellow tuna, bonito and barracuda are just some of the fish congregating in Mauritius’ waters. In fact, Mauritius holds several world fishing records. The most prestigious deep sea fishing competition is the Marlin World Cup which is hosted in December by La Pirogue Hotel.

Something Amazing
If you go, don’t miss the amazing geological formation of the Seven-Coloured Earth. This natural phenomenon is comprised of dunes in seven different colored layers. Nearby you’ll find a great vantage point to see the island’s magnificent waterfall. It is found at Chamarel, a village in the south-west district of BlackRiver (which is famous for its coffee).

And at the end of the day, when you’re tired of swimming, golfing, fishing or exploring, head for a restaurant and experience a night of dining on deliciously exotic foods made with delicate blends of crushed spices.

To find Mauritius, look on a map to the southeast of Africa. The first dot you’ll see will be Madagascar, but if you keep going east from there, the next dot (even smaller) will be Mauritius. The culture is a mixture of Hindus, Creole, Chinese, Muslims and Europeans, but almost everyone speaks English, French and Creole. If you’re an American shopping in Mauritius, the money system should be fairly simple. The Mauritian Rupee is divided into 100 cents – sound familiar?

Now for a recipe from the melting pot culture of this volcanic island. I promised a couple of blog followers that I would try to find something less fattening and a little healthier than those in previous posts. Let’s see if this fits the bill.

CHILLI CHICKEN

Ingredients

2 ¾ oz. noodles

1 Tbs. olive oil

1 chicken breast, cut into pieces

1 red chili, deseeded and sliced

1 baby green pepper, sliced

2 oz. pineapple chunks

2 Tbs. balsamic vinegar

1. Preheat the oven to 400 degrees.

2. Cook noodles according to packet instructions. Heat the olive oil in a frying pan and fry the chicken with the chili and green pepper for 1-2 minutes.

3. Add the pineapple.

4. Transfer to the oven and cook for 4-5 minutes.

5. Remove from the pan and deglaze the pan with balsamic vinegar.

6. Slice the chicken and serve on a bed of noodles. Drizzle with balsamic vinegar to finish.

Wildly Beautiful

Did you know France has a Grand Canyon?
Gorges de Verdon is a river canyon that is considered to be Europe’s most beautiful. The turquoise color of the water and dramatic ravine that cuts through walls of limestone makes this a don’t miss for hikers, rock climbers, kayakers and photographer’s. The river flows into the Sainte Croix du Verdon Lake. The canyon is close to the French Riviera, making it very popular with tourists.

Have you heard about the Golden Isles (also known as the Hyeres Islands)? These three islands off the coast of Southern France are named for the sunlight reflecting off their golden-brown mica shale. They consist of Porquerolles, wildly beautiful with long sandy beaches and rocky cliffs; Port-Cros, a thickly forested National Park; and Levant, surrounded by steep, rocky cliffs and popular with “naturalists.” (You might want to avoid this one if taking a family vacation. The only place nudity is not permitted is on a few public beaches.)

Here's a final French recipe for meat lovers.

Boeuf (beef) Bourguignon
2 large onions, chopped
2 large carrots, sliced in rounds
2 tablespoons cooking oil
6 ounces lean bacon cut into small pieces
2 pounds of stew meat, cut into bite size pieces
1 bottle of red wine (less a glass or two if you wish)
1 bouquet garni or 2 tablespoons mixed dried herbs
1 garlic clove, peeled
1 pound mushrooms, sliced
2 tablespoons butter
1 tablespoon tomato concentrate
salt and pepper
Optional Ingredients for Beurre Manié
2 tablespoons softened butter
2 tablespoons flour

In a large heavy pot or Dutch oven, cook the onions and carrots in the oil on medium heat until soft, about 10 minutes. Add the bacon and continue cooking and stirring for 10 minutes.
Add the meat and cook until browned on all sides. Sprinkle the meat with salt and pepper. Add the herbs, the garlic and the red wine. Cover, turn down the heat, and let simmer for at least two hours.

Meanwhile cook the mushrooms in the butter until soft and add to the stew after about two hours along with the tomato concentrate. Simmer until meat is very tender. Sometimes I cook it for the last hour without the lid to get a more concentrated sauce. If you are thickening your stew before serving, mix the butter and flour together in a small bowl until well blended. Blend in a tablespoon of the cooking liquid, and then stir this mixture back into the stew. Continue cooking for several minutes.
Makes 6 generous servings.

On to France

Okay, break’s over. Time to visit a little place Europe known for its fancy cuisine, high fashion and expensive wine. France is on the rather long list of places I have not yet been and want to go. Not for any of the reasons mentioned above (well…maybe the food), but just because it is so beautiful. The photo at left may not be a typical representation of France, but I liked it far better than a shot of the Eiffel Tower or an outdoor café. And if I go, I’d rather see the French countryside than Paris.

Our virtual visit to France begins with a recipe that not only sounds delicious, but is fun to say. Rich and chock full of calories, Chicken Fricassee combines, chicken, mushrooms, carrots, garlic, wine and cream for a dish you won’t soon forget. Fricassee is a cooking method where the meat and/or vegetables are browned lightly in butter, sprinkled with flour and than cooked in bouillon or wine, resulting in a flavorful sauce. You’ll notice this recipe calls for fresh Tarragon. Remember that when replacing fresh herbs with dried, you substitute approximately 1 tablespoon of dried herbs for 3 tablespoons of fresh.

Fricassée de Poulet
(Chicken Fricassee)

2 tablespoons butter
2 tablespoons olive oil
1 onion, peeled and chopped
2 cloves of garlic, peeled and minced or crushed
1 1/2 pounds skinned chicken breasts, cubed in bite sized pieces
(I prefer dark meat and would use thighs. Also, cubing the chicken is optional.)
1/2 teaspoon pepper
1/2 teaspoon salt
3 tablespoons flour
1 cup water
1/2 cup white wine
1/2 pound mushrooms, cleaned and sliced 1/4 inch
3 medium carrots, scraped and julienned in 1/4 inch wide strips
3 tablespoons chopped fresh tarragon
1/2 cup crème fraîche or whipping cream
(for a crème fraiche recipe, go to www.joyofbaking.com/CremeFraiche.html)

Melt the butter and olive oil together in a Dutch oven or other heavy large skillet on medium heat. Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally. Add the chicken and brown on all sides - about five minutes. Stir in salt and pepper. Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour. Stir in the water and wine and then the prepared mushrooms, carrots and tarragon. Bring to a low boil, cover and simmer on medium low heat for 15 minutes or just until the vegetables are cooked as you like them.
Turn off the heat and stir in the crème fraîche or whipping cream. Serve hot. Makes 6 servings.

A Dutch Delight

The Dutch aren’t noted for having the most exciting cuisine in the world, but some of the recipes I found really made my mouth water. Farmers Cheese Soup, which contains bacon, onions and more, sounded particularly delicious to me. The recipe, however, had too many ingredients and too many steps, so you won’t find it here. Nor will you find the recipe for Lamb’s Tongue with Raisin Sauce. Need I explain why? Instead, I chose a vegetable – one of my very favorites – with a sauce nearly as popular in the U.S. as it is in the Netherlands. The photo shows it with white asparagus, which is a little more difficult to find and definitely pricier than its green counterpart. My guess is you can make it with either color, especially since the recipe doesn’t specify.

Asparagus Hollandaise
8 -10 asparagus spears per person (approx. 3.5 pounds)
1 tsp. salt
4 whole eggs & 4 egg yolks
8 slices boiled ham
4 Tbs. dry white wine (e.g. Pinot Blanc d’ Alsace)
1 cup melted butter
Pinch of nutmeg
1/2 tsp. lemon juice
Pinch of salt and white pepper
2 Tbs. finely chopped flat leaf parsley

Soak the asparagus in cold water as soon as you get them home. Rinse and peel with a potato peeler (start from the head and work your way down). Cut the woody bit off the end. Place the asparagus and salt in a large pot, cover with cold water and bring to a boil. Lower heat and simmer for about 10 minutes. Take off the heat and leave the asparagus in the hot water for 15-20 minutes, or until tender. Meanwhile, boil 4 of the eggs and chop finely. Slice the ham into fine strips.

For the Hollandaise, beat egg yolks and wine until foamy. Place on a low heat and beat continuously until the sauce thickens. Remove from heat and add the melted butter in a thin trickle, while continuing to whisk. Add the nutmeg, lemon juice, salt and white pepper. Whisk again, and set aside.

Gently drain the cooked asparagus. Be careful not to damage the tender heads. Plate them up, making sure the asparagus are facing in the same direction, and top with the Hollandaise sauce, chopped ham and boiled eggs. Scatter parsley over and serve with the rest of the chilled wine.

Enchanting England

Today we begin to taste England, land of Big Ben, Stonehenge, crumpets, Medieval castles and really hot accents. We’ll kick off with an English recipe. Stay tuned for more to come later in the week.

But first…for you readers out there, many wonderful books are set in England and a few of my favorites are written by Linore Rose Burkard, author of Before the Season Ends, The House in Grosvenor Square, and The Country House Courtship. Set in the early 1800s, these regency romances are as beautiful and elegant as their book covers, with plenty of twists and fascinating characters to keep you hooked from cover to cover. All three are rich in detail and historic references that flow seamlessly throughout intriguing plots. You can read my reviews of Season and Country House at www.faithfulreader.com. For a contemporary novel set in England, try Sisterchicks Go Brit by Robin Jones Gunn. Three women with unfulfilled dreams and wishes take off for England, unaware their little trip will lead them to some life changing decisions. For my review, click on http://www.faithfulreader.com/reviews/9781590527559.asp.

As I researched English food, I ran across several that sounded good and some that, well…didn’t. Mushy Peas were a definite “no.” I’m not posting a recipe with the word “mushy” in it. Steak and Kidney Pie – might be good, but I don’t do kidneys. And Spotted Dick – I won’t even go there. This one sounded rather delish though, so check it out.

Beef with Wild Mushrooms

1 onion, chopped

2 cloves garlic, chopped

Fresh thyme

2 tablespoons butter

1 1/2 pounds beef steak

1 tablespoon all-purpose flour

1 cup beef stock

9 ounces red wine

9 ounces wild mushrooms

Salt and pepper to taste

Cut beef steak into cubes. In a pan combine red wine, onion, garlic, and thyme over medium heat. Bring to a boil, and cook until liquid is reduced by about a quarter. Put aside to cool. Meanwhile, melt butter in a pan cook beef until brown on all sides. Remove beef, and stir into cooled wine mixture. Put aside to prepare sauce. Lower the temperature. Sprinkle flour into pan. Cook slowly until flour is browned. Next, stir in beef stock. Allow the mixture to come to a boil. Add salt and pepper to taste and let it simmer for 10 minutes. Stir in beef and wine mixture. Cook for another 40 to 45 minutes. Lay mushrooms on top of beef. Cover, and simmer for about 10 more minutes. Transfer beef and mushrooms to a serving dish. Taste sauce, and adjust seasonings. Simmer until sauce thickens. Finally, pour the sauce over the meat and mushrooms.

THE EMERALD ISLE

Ireland, land of rocky cliffs that rise from the North Atlantic, ancient ruins, Celtic shrines and cathedrals, colorful villages and hidden beaches. Did you know Ireland actually encompasses two separate countries? Northern Ireland, which is part of the United Kingdom; and the Republic of Ireland, an independent country that is a member of the European Union. Both have as many fascinating sites to explore as they do mystical legends. To get in the spirit for the upcoming St. Patrick’s Day on March 17, I will dedicate this week to all things Irish, beginning with food. Come back later in the week for castles, dramatic scenery and famous sites.
Before we talk food…I just have to tell you about a great book set in Ireland by my good friend, author Patti Lacy. Check out AN IRISHWOMAN’S TALE, available in bookstores and from Amazon. From the rugged, green cliffs of rural 1940s Ireland to present day Illinois, you will embark on a voyage of shattered hearts and jumbled lives, linking the fragmented pieces together as Mary, the book’s main character, reveals her history. Listening with her heart wide open is Mary’s new friend Sally, a feisty Southern woman who suspected all along there were stories and secrets hiding in Mary’s heart.

IRISH FOOD – The surrounding sea provides fresh seafood, while sweet green pastures afford plenty of meats and dairy. A variety of vegetables, especially potatoes, are ideally suited to Ireland’s climate and soil. Some traditional Irish foods are:
Seafood Chowder, with fish, bacon, onion, corn, potatoes and “a knob of butter.”
Colcannon, a mixture of mashed potatoes, cabbage and onions.
Irish Stew, containing lamb or mutton, onions and potatoes (do we see a pattern here?)
Got a craving for some Coddle? Here’s the recipe:

CODDLE
The classic Irish coddle recipe is basically a ham, sausage, potato, and onion stove-top casserole. It makes an easy and hearty meal.

1-1/2 pounds pork sausage, cut into 1-inch pieces
1-1/2 pounds smoked ham, cut into 1-inch dice
1 quart boiling water
2 large yellow onions, peeled and thinly diced
2 pounds potatoes, peeled and thickly sliced
4 tablespoons chopped parsley
Salt and freshly ground black pepper to taste

Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid.
Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley. Add enough of the stock to not quite cover the contents. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season with salt and pepper. Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout. Yield: 8 servings