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Menu: Nicaragua

Nicaragua taught me three very important things about life. First, eat more sunshine. To do so, simply pile fresh vigoron on your plate. Soaked in lime juice and a happy heaping of salt, this tastes like the margarita of slaws. Done and done. Second, everything is better with an umbrella in it, especially if pineapple is involved. Third, try, try, try, and try again. This is the only way to succeed.  Those of you who have been reading this blog for a year or more will know about my longstanding battle with yucca. This meal marks yet another try to tame this tricky tuber. Check back to see if I succeed.

P.S.  I’m curious… what do you guys think about having a recipe site to share your recipes from your homelands with each other? 

Lime & Cabbage Slaw with Yucca | Vigoron [Recipe]
Welcome to happy town. Tender, boiled yucca topped with a cabbage slaw,  lime juice, sliced onion, chopped tomatoes, jalapenos, and a touch of fresh cilantro. Serve with crunchy chicharones (traditionally pork rinds, although we provide a vegan option for this recipe), on a folded banana leaf.

Pineapple Horchata [Recipe]
Fill your glass with a smooth mixture of fresh pineapple, rice, and sugar. This basic cooked horchata will have your mind poolside, even if you’re stuck in an office cubicle so cold you have to wear a sweater all summer. P.S. I remember those days.

*All recipes and the meal review will be posted throughout the week.

About the food of Nicaragua

Carnaval in Managua, Nicaragua. Photo by Jorge Mejía peralta.

Nicaragua is best known for her namesake, which means “surrounded by water.” She boasts great, rolling waves on both shores as well as in the middle. The Pacific Ocean crashes into her western shore – a treat for surfers. Cross over beautiful lagoons, lush valleys, huge volcanoes, tropical rain forests, coffee plantations, and Spanish Colonial architecture…to her eastern shore and you’ll find dreamy Caribbean waters.

Oh, and in between?

Lake Nicaragua (a.k.a. the “Sweet Sea”) home to the fresh water shark. Here, waves crest tall enough to fool the visitor into thinking they are by the sea.

The fresh water shark actually jumps upstream like salmon back and forth from the lake to the ocean.

Crazy town.

A quiet moment on Lake Nicaragua, a.k.a. The Sweet Sea and Cocibolca Lake. Photo by Aaron Escobar.

No matter what part of Nicaragua you’re in, you’ll find gallo pinto – or red beans and rice. This hearty, affordable meal is served any time of day, including during breakfast (perhaps with some cheese or eggs). We made gallo pinto for our Costa Rican Global Table [recipe] and loved how easy it was to throw together.

Gallo pinto also forms the basis of the national dish, called fritanga, which includes a variety of sides such as beef, cabbage salad, fried plantains [recipe], boiled yucca, and fresh herbs like cilantro or green onion.

Catedral de León, Nicaragua.

Inside Nicaragua’s brightly painted cities you’ll find vigoron [Recipe]. This refreshing street food boasts lime-dressed cabbage slaw, boiled yucca, and crunchy pork rinds. Many versions are spicy, loaded up with chili peppers. But no hands allowed! Simply enjoy with your fingers, like a local.

Street in León, Nicaragua. Photo by Micah MacAllen.

Most sweets include some sort of fresh fruit – there all manner of agua frescas (pureed fruit drinks), as well as horchatas (rice based drinks which can include fruit) [Recipe]. For those looking for a slice of heaven, Pio Quinto, or Nicaraguan Rum Cake, popular around Christmastime, and Tres Leches cake (literally “three milks” cake). Both are known to be moist and addictive. We made a Caribbean Tres Leches cake when we cooked the Dominican Republic [recipe]. As the cake sits overnight, it soaks up more milk than a stray kitten.

Amazing.

So, how would you spend your time in Nicaragua? Are you a water lover? A shark lover? A hiker of volcanoes? Do you like walking through town, people watching? I’ll be sharing the menu we chose tomorrow. Meanwhile, what would you eat?

Maps and flag courtesy CIA World Factbook.

 

Monday Meal Review: New Zealand

THE SCENE

Anthony Bourdain tumbles down a steep sandy embankment on the New Zealand shore, drug down by the weight of his four wheeler. His body twists and flops like a rag doll, swapping places with the four-wheeler in a death-defying dance. He finally manages to leap out of the way, narrowly escaping a bone crushing end by mere seconds.  As the scene replays in slow motion, I white knuckle the couch and hold my breath. One really bad word escapes my lips – consider it a foul-mouthed prayer for his safety – followed immediately by “thank goodness that’s not me.”

Seriously. What a lucky, lucky man. I’ve toppled a motorcycle twice now – once during a track day and once on the street. I have zero interest in a GSXR 750 landing on me, let alone a four wheeler.

But then I think about my reaction. That fleeting, knee-jerk thought: “Thank goodness that’s not me.”

The show was filmed years earlier and half a world away, yet my desire for self-preservation kicks so hard, I find myself a little glad I’m sitting on my couch in Tulsa, Oklahoma instead of in New Zealand by the beach (what!? how could this be??). If I’m not vigilant, watching this terrible accident can, like a wet chalkboard eraser, wipe clean any traces of good from Bourdain’s New Zealand episode and make it difficult for new impressions to form. For a little while, at least. The fun, free spirit of the New Zealanders evoked in a traditional Māori feast, the seafood-laden barbecue, and the pavlova and fresh boar meat which Bourdain, himself, helps prepare – it could all just… vanish.

My hunch is I’m not alone.

Many are driven by irrational travel fears based on rumors, things they’ve seen, or heard about.

“Oh, you want to go there? The worst thing happened to my cousin’s-wife’s-sister’s-baby in that country.”

And, boom, just like that, the would-be traveler is shaken. 

Especially if they’re a novice who, perhaps, has never been out of the country.

Some of you might retort ‘don’t get on a four-wheeler.’ Or ‘keep to flat terrain.’ And you’re right. In this case, this is the easy solution. But what about those intolerably rude people in that one country? Or those lazy-good-for-nothing people in that other country?

While taking proper precautions is always wise, these are insidious rumors – nothing more than high school gossip sessions on a global scale.

It’s ugly, hateful, and often a misrepresentation (and misunderstanding) of reality. And it keeps people from getting out there.

What a thing to travel the world.  To really, really see the world. To feel the dirt on your face. The salt on your lips. To brush with danger and live to tell the story fifty years from now to awe-struck great-grandchildren.

For me the choice is clear.

When the timing is right for us, I look forward to bringing Ava on adventures around the world. And I’m not going to let a little knee-jerk reaction get in my way. In the meanwhile, we’ll continue on our virtual journey. It’s true that stovetop travel hasn’t put me in any real danger, nor has it dusted my lips with the salt of the sea, but I can shut my eyes as I eat and imagine myself elsewhere. In the process I’m learning how people around the world celebrate food while teaching my daughter to appreciate others. This is the best I can do right now and, for many, stovetop travel is the closest they’ll get to experiencing this vast world.

And so my fate is sealed. Instead of tumbling head over heels with a four wheeler, I tumble egg whites in my standing mixer. I whip and I whip, until mountains form, until clouds form above those mountains, and until our smiles are sticky with pavlova. Then I close my eyes and tumble myself through the world, from my little kitchen in Tulsa, Oklahoma, to New Zealand.

And I cross my fingers for Bourdain.

Until, that is, I can meet him on the dunes.

(Hopefully on foot.)

I’m curious about what you think. What are your experiences with “travel gossip”? Is it ever helpful? What fears limit your travel adventures? What fears limit your stovetop travels?


THE FOOD:

Grilled Sweet Potato & Bacon Salad | Kumara [Recipe]

What I love most about this dish:

Since my last meal will certainly include one or more sweet potatoes, this salad was a sure win. The fact that it has bacon, green onion and honey mustard dressing on it? And it was grilled? I never stood a chance. I wasn’t alone; the whole family loved it. Miss Ava ended up dipping her potatoes and her grilled lamb into the tangy dressing. Mr Picky, who once told me he hated sweet potatoes gobbled it right up (I later figured out that this is because he’d only ever had canned sweet potatoes).

What I love least about this dish:

Nothing. Just be sure to send me some when you make it.

Pavlova with Summer Berries & Kiwifruit [Recipe]

What I love most about this dish:

Pavlova is so fresh, beautiful and summery. Ava immediately wanted to eat the crackly, yet soft meringue – I could hardly hold her back from biting into slices. Mr Picky was in sugar-loaded heaven and was sure to add extra strawberries to his piece.

What I love least about this dish:

While this recipe might appear difficult it really isn’t. The main concern is making sure you eat it relatively soon after making it, so the outer crust doesn’t have time to soften (although, if it does, no biggie. It’ll still taste grand).

Hokey Pokey Ice Cream [Recipe]

What I love most about this dish:

From it’s shattering texture to sweet, honeyed flavor, this honey confection combined with French vanilla ice cream is so good I can hardly stand it. I brought this to my writer’s group and sixty year-old men swooned. Since hokey pokey is easy to transport in an airtight container, the dessert is a great addition to any international potluck.

Mr Picky said he didn’t want any, until I offered him a nibble from my bowl. His response? “I’m going to have to have a bowl of that.”

What I love least about this dish:

Just be careful not to overflow your pot (see the recipe photos). Yikes!

Ava’s Corner

Grilled Sweet Potato & Bacon Salad | Kumara

When I read that New Zealander’s love “kumara,” I wondered what this dreamy word could mean. When I found out kumara are simply a variety of New Zealand “sweet potatoes,” I was thrilled. Sweet potatoes are on my “will-eat-any-time-of-day-for-any-reason-especially-for-my-last-meal” food list. Not many foods make that cut.

Today’s salad takes inspiration from New Zealand’s love of barbecue. For color I combined two kinds of sweet potatoes on the grill before tossing them with bacon, green onion, and a quick, zingy honey mustard dressing.

This is grilled sweet potatoes, dressed up for a party in your mouth.

P.S. Since I couldn’t get my hands on actual kumara, I used an orange fleshed sweet potato and a white fleshed sweet potato. This makes for a really pretty salad. If you do the same, be sure to watch the cooking times. Some varieties tend to cook quicker than others.

P.P.S. New Zealander’s love grilled lamb, especially with rosemary. I’d highly recommend serving these kumara with our Grilled Greek-stye Lamb from back in the day.

The lamb is seasoned with rosemary, oregano lemon juice, olive oil, and garlic.

Major yummers.

 

Serves 2-4

Ingredients:

5 strips bacon, cooked and chopped
3 sweet potatoes, sliced thickly and grilled
1  green onion, sliced thinly
salt & pepper
vegetable oil, for grilling

For the dressing:

2 Tbsp whole grain mustard
2 tsp vinegar
2 tsp honey
1/4 cup vegetable oil
salt & pepper

Method:

This is the quick and dirty way to get to New Zealand. All you’ll need is your imagination, a grill, and a few sweet potatoes. Thickly slice them in 3/4 inch discs and toss with vegetable oil, salt, and pepper.

Cook both sides on a hot grill until done and the neighbors wander over, sniffing the air in a trance.  My potatoes took just a few minutes per side but cooking time will vary (watch for hot spots and move pieces accordingly).

In the background you can see I grilled my bacon on a cast iron griddle. That was fun and kept the heat out of the kitchen!

Chop up the bacon and toss with the sweet potatoes and some green onion.

Serve with a honey mustard dipping sauce/dressing.

Ava loved helping …

And using her special egg whisk.

Whisk really well, by the way. It can take a minute or two to get all the mustard evenly mixed with the oil.

Feel free to monkey around with the recipe. You could add crushed garlic.
More oil if it’s too tangy for you, more honey if you like it sweeter…

But we’re big on the vinegar-tang in these parts.

Yummers.

Enjoy at sunset with a friend, a smile, and a glass of something bubbly.

Tauranga Harbour. Photo by Abconda.

P.S. Don’t forget to let the New Zealand light into your heart.

Grilled Sweet Potato & Bacon Salad | Kumara
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Since I couldn't get my hands on actual kumara, I used an orange fleshed sweet potato and a white fleshed sweet potato. This makes for a really pretty salad. If you do the same, be sure to watch the cooking times. Some varieties tend to cook quicker than others.
Servings
2-4 people
Servings
2-4 people
Grilled Sweet Potato & Bacon Salad | Kumara
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Rating: 0
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Rate this recipe!
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Since I couldn't get my hands on actual kumara, I used an orange fleshed sweet potato and a white fleshed sweet potato. This makes for a really pretty salad. If you do the same, be sure to watch the cooking times. Some varieties tend to cook quicker than others.
Servings
2-4 people
Servings
2-4 people
Ingredients
  • 5 strip bacon , cooked and chopped
  • 3 sweet potatoes , sliced thick and grilled
  • 1 green onion , thinly sliced
  • salt
  • pepper
  • vegetable oil , for grilling
Dressing
  • 2 Tbsp mustard (whole grain)
  • 2 tsp vinegar
  • 2 tsp honey
  • 1/4 cup vegetable oil
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Thickly slice the sweet potatoes in 3/4 inch discs and toss with vegetable oil, salt, and pepper.
  2. Cook both sides on a hot grill until done.
  3. Chop up the bacon and toss with the sweet potatoes and some green onion.
  4. Whisk the Dressing ingredients in a bowl and serve with the Sweet Potatoes.

Hokey Pokey Ice Cream

Hokey Pokey, it would seem, is not just a toddler’s dance. Down Under, it’s a beautiful, fluffy, yet crispy piece of confectionery delight enjoyed from New Zealand to England.  Even Nigella Lawson loves a good nibble of this treat – straight out of a gift box, in the car – from time to time.

Traditional recipes use golden syrup, but since I don’t have any of that, I used honey which gave the hokey pokey the most incredible,  buzz-worthy flavor and just about turned me into a honey bee. Friends at my writer’s group suggested it tastes somewhat like peanut brittle without the peanut. All the tiny air holes make it crunch like a wafer, though.

In my reading, I found that many people have trouble making this sweet treat, even though there are only three ingredients. As with any candy making, a good candy thermometer is a great idea, although I double checked my reading by dropping the candy into a bowl of ice water and found that to be more reliable.

You’ll see.

P.S. You can crumble hokey pokey into homemade vanilla ice cream in the last moment of churning, or you can crumble it all over storebought ice cream for a quick fix.

P.P.S. If you make it now, you’ll be eating in less than 30 minutes.

P.P.P.S What are you waiting for? Let’s hokey pokey with the honeybees, by the golden flowers.

Lake Wanaka. Photo by Jason Pratt.

Makes about a 9×11 piece to shatter

Ingredients:

1 cup sugar
1/2 cup honey or golden syrup
2 tsp baking soda

Accompaniment:

Vanilla Ice cream

Method:

Say hello to the honey bear. She’s so happy to be here with her friends sugar and baking soda. And you, of course.

First step – prepare a lined baking sheet that will be quick and easy to reach from your stovetop.

Like lightening quick.

Then mix the honey and sugar together in a fairly large pot (you’ll see why in a moment).

Add the candy thermometer and …

… heat over medium high for about five minutes or until 300F (a.k.a. hardball candy stage) and when a little is dropped into ice water off a spoon, it forms a hard ball.

I highly recommend doing the ice water test even if the thermometer reads 300F because you might have it sitting in a hot spot (or a cold spot). I had to cook mine a little longer than my thermometer suggested because of this.

If it doesn’t get to hard ball, the candy won’t harden properly and will come close to pulling your teeth out.

Here’s what mine looked like when ready…

Now, remove the thermometer and whisk in the baking soda. Quickly.

Some people like to sift in the baking soda to make sure it’s evenly distributed. Either way…
It balloons up fast. Once it does, stop whisking or you’ll deflate it.

P.S. You don’t want it to overflow. If it gets close, pour gently and with no hesitation onto your lined baking sheet (I used silpat).

Without disturbing it, let cool for fifteen minutes.

Hammer into manageable pieces…

and eat alone or with ice cream. Store extras immediately at room temperature in an airtight container.

But, ohhh, I highly recommend it with vanilla ice cream.

The reality is, the honey and the vanilla were simply meant to be together.

Who are we to get in the way of that?

Hokey Pokey Ice Cream
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Hokey Pokey, it would seem, is not just a toddler’s dance. Down Under, it’s a beautiful, fluffy, yet crispy piece of confectionery delight enjoyed from New Zealand to England. Even Nigella Lawson loves a good nibble of this treat – straight out of a gift box, in the car – from time to time.
Servings
9x11 piece
Servings
9x11 piece
Hokey Pokey Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Hokey Pokey, it would seem, is not just a toddler’s dance. Down Under, it’s a beautiful, fluffy, yet crispy piece of confectionery delight enjoyed from New Zealand to England. Even Nigella Lawson loves a good nibble of this treat – straight out of a gift box, in the car – from time to time.
Servings
9x11 piece
Servings
9x11 piece
Ingredients
  • 1 cup sugar
  • 1/2 cup honey -OR-
  • golden syrup
  • 2 tsp baking soda
Accompaniement
  • vanilla ice cream
Servings: piece
Units:
Instructions
  1. First step – prepare a lined baking sheet that will be quick and easy to reach from your stovetop. Like lightening quick. Then mix the honey and sugar together in a fairly large pot (you’ll see why in a moment). Add the candy thermometer and heat over medium high for about five minutes or until 300F (a.k.a. hardball candy stage) and when a little is dropped into ice water off a spoon, it forms a hard ball. I highly recommend doing the ice water test even if the thermometer reads 300F because you might have it sitting in a hot spot (or a cold spot). I had to cook mine a little longer than my thermometer suggested because of this. If it doesn't get to hard ball, the candy won’t harden properly and will come close to pulling your teeth out.
  2. Now, remove the thermometer and whisk in the baking soda. Quickly. Some people like to sift in the baking soda to make sure it’s evenly distributed. Either way It balloons up fast. Once it does, stop whisking or you’ll deflate it. P.S. You don’t want it to overflow. If it gets close, pour gently and with no hesitation onto your lined baking sheet (I used silpat).
  3. Without disturbing it, let cool for fifteen minutes. Hammer into manageable pieces and eat alone or with ice cream. Store extras immediately at room temperature in an airtight container.

Pavlova with Summer Berries & Kiwifruit

Summertime means running barefoot through sprinklers, nibbling fresh fruit, and shining your smile all the time, even when you’re sleeping. It means laying your back, watching bubbles of clouds dot through the sky. And today we’re eating one such cloud.

Pavlova.

Named after a Russian ballet dancer, this meringue “cake” takes center stage, topped with whipped cream and fresh fruit, like berries, kiwifruit, mango, or even passionfruit. Both New Zealand and Australia lay claim to inventing this famous dessert. I’m happy to say that I’d eat Pavlova any which way – even if it was invented on the moon.

Since we’re making Pavlova in honor of our New Zealander Global Table, we’ll be adding slices of fresh kiwifruit (be careful not to call it kiwi, as that is the state bird as well as a nickname for local New Zealanders). Kiwifruit is a major export of the island nation.

P.S. Make this when you need it, to ensure a crackly exterior and soft interior.

P.P.S. Make a big pot of hot tea to drink with this. Or coffee. Unsweetened.

P.P.P.S. Smile, it’s summer!

Makes 1 eight-inch cake

Ingredients:

Meringue:

2 tsp vanilla extract
2 tsp white wine vinegar
2 Tbsp cornstarch
1 1/2 cups granulated sugar
6 large egg whites (about 1 cup), at room temperature
Pinch salt

Garnish:

2-3 cups fresh fruit (blueberries, raspberries, strawberries, and/or sliced kiwis)
1-2 cups cream, whipped

Method:

Find a happy spot to make your pavlova. Then trace an 8″ circle on parchment paper and place on baking sheet upside down (so lead doesn’t get into your pavlova).

View over mountains and pastureland north of Mahia Peninsula, seen from Mangaone Caves Scenic Reserve. Photo by Pseudopanax.

Next up? Measure out all ingredients; once you start whipping you’re not going to want to stop.

Stir together a flurry of cornstarch and sugar, using the back of a spoon to evenly distribute the cornstarch and break up any pesky lumps.

Now we can go ahead and preheat the oven to 250F (it doesn’t take very long to heat up).

Meanwhile, whip egg whites to soft peaks. Add the cornstarch mixture, 1 tablespoon at a time, until fully incorporated.

Stream in the vinegar and vanilla extract. Whip on high 5-7 minutes, or until shiny, stiff peaks form and you almost can’t stop yourself from diving in.

To be quite sure the meringue is done, take a little pinch between your fingers – if it’s gritty, it’s not done. If it feels smooth, you’re all set.

I ate more of this than I care to admit.

But… it still needs to be baked.

Pile the whipped whites onto the center of your circle.

It’ll make quite the mountain. So fun!

Spread it all around to evenly fill the circle you made, forming an 8 inch “cake.”

This is your summer cloud.

Bake at 250F for 50 minutes. Reduce heat to 200F and continue cooking another 15 minutes.

The pavolov should be white with a shattering crust. There should be no browning or much cracking.

Turn off the heat and let the pavlova cool completely in the oven. No peeking, or the sudden temperature change might cause large cracks to form.

While you wait, take a walk along New Zealand’s beautiful countryside.

Beach at Punakaiki, New Zealand. Photo by Ville Miettinen.

Ahh. When you return, prepare the fruit and whipped cream.

Smooth on the whipped cream with a light touch, then pile on the berries (I used 1 cup of whipped cream and I think next time I’d use more because it helps balance the sweet meringue). I let the blueberries fall where they will, but put the kiwi slices straight up, for a little dimension.

Yes, yes, yes.

A thousand times, yes.

It’s almost a crime to slice this dreamy dessert… but do it quick, as hot humid days will soften the outside quickly.

The best pavolova have a crispy outer shell with a sweet summer cloud on the inside. Love… 

Love…

LOVE!

Pavlova with Summer Berries & Kiwifruit
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Named after a Russian ballet dancer, this meringue “cake” takes center stage, topped with whipped cream and fresh fruit, like berries, kiwifruit, mango, or even passionfruit. Both New Zealand and Australia lay claim to inventing this famous dessert. I’m happy to say that I’d eat Pavlova any which way – even if it was invented on the moon. Since we’re making Pavlova in honor of our New Zealander Global Table, we’ll be adding slices of fresh kiwifruit (be careful not to call it kiwi, as that is the state bird as well as a nickname for local New Zealanders). Kiwifruit is a major export of the island nation.
Servings Prep Time
1 8" cake 40 minutes
Cook Time Passive Time
65 minutes 1 hour
Servings Prep Time
1 8" cake 40 minutes
Cook Time Passive Time
65 minutes 1 hour
Pavlova with Summer Berries & Kiwifruit
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Named after a Russian ballet dancer, this meringue “cake” takes center stage, topped with whipped cream and fresh fruit, like berries, kiwifruit, mango, or even passionfruit. Both New Zealand and Australia lay claim to inventing this famous dessert. I’m happy to say that I’d eat Pavlova any which way – even if it was invented on the moon. Since we’re making Pavlova in honor of our New Zealander Global Table, we’ll be adding slices of fresh kiwifruit (be careful not to call it kiwi, as that is the state bird as well as a nickname for local New Zealanders). Kiwifruit is a major export of the island nation.
Servings Prep Time
1 8" cake 40 minutes
Cook Time Passive Time
65 minutes 1 hour
Servings Prep Time
1 8" cake 40 minutes
Cook Time Passive Time
65 minutes 1 hour
Ingredients
  • 2 tsp vanilla extract
  • 2 tsp white wine vinegar
  • 2 Tbsp cornstarch
  • 1 1/2 cups sugar
  • 6 large egg whites (about 1 cup), at room temperature
  • 1 pinch salt
Garnish
  • 2-3 cups blueberries
  • raspberries
  • strawberries
  • kiwi
  • 1-2 cups heavy cream , whipped
Servings: 8" cake
Units:
Instructions
  1. Measure out all ingredients; once you start whipping you’re not going to want to stop.
  2. Stir together a flurry of cornstarch and sugar, using the back of a spoon to evenly distribute the cornstarch and break up any pesky lumps.
  3. Now we can go ahead and preheat the oven to 250F (it doesn’t take very long to heat up). Meanwhile, whip egg whites to soft peaks. Add the cornstarch mixture, 1 tablespoon at a time, until fully incorporated.
  4. Stream in the vinegar and vanilla extract. Whip on high 5-7 minutes, or until shiny, stiff peaks form.
  5. To be quite sure the meringue is done, take a little pinch between your fingers – if it’s gritty, it’s not done. If it feels smooth, you’re all set.
  6. Trace and 8" circle on a piece of parchment paper (make sure the pencil side faces down so it doesn't touch the food). Pile the whipped whites onto the center of your circle. Spread it all around to evenly fill the circle you made, forming an 8 inch “cake.”
  7. Bake at 250F for 50 minutes. Reduce heat to 200F and continue cooking another 15 minutes. The pavolov should be white with a shattering crust. There should be no browning or much cracking.
  8. Turn off the heat and let the pavlova cool completely in the oven. No peeking, or the sudden temperature change might cause large cracks to form.
  9. Whip the cream until fluffy and light. Smooth the whipped cream onto the pavlova with a light touch, then pile on the berries (I used 1 cup of whipped cream and I think next time I’d use more because it helps balance the sweet meringue). I let the blueberries fall where they will, but put the kiwi slices straight up, for a little dimension. Enjoy!

Menu: New Zealand

Here are three food tips I learned from New Zealand, inspired by our thoroughly delicious Global Table.

1. All desserts are 100% better whipped up and inflated, whether done with air or chemical leavening.

2. Everything tastes better grilled. While I didn’t think sweet potatoes could rock my world much more, I was wrong. Grill ’em. Just grill ’em.

3.  Don’t say you’re going to eat a kiwi. A Kiwi is an endangered bird – the national chirper of New Zealand. Kiwi is also a nickname for the people of New Zealand. Say you’re going to eat kiwifruit instead. Much, much better and 99% less likely to land you in jail.

Now for our menu… what sounds good to you?

Grilled Sweet Potato & Bacon Salad | Kumara [Recipe]
Thick, grilled slices of sweet potatoes tossed with green onion and bacon. Serve with a quick, zingy honey mustard dipper-dressing. On second thought, maybe this isn’t a salad. Maybe it’s just nummy potatoes with a few friends.

Pavlova with Summer Berries & Kiwifruit [Recipe]
A cloud of sweet whipped sugary goodness, with a shattering exterior and soft as marshmallow interior.  A gentle hill of whipped cream balances the sweetness (or tries to!), as does each bursting bite of juicy berries.

Hokey Pokey Ice Cream [Recipe]
Make vanilla ice cream shine with homemade hokey pokey candy. Our version is made with three simple ingredients: honey, sugar, and baking powder, while traditional uses golden syrup. Rather like a piece of honeycomb, the candy is foamy in appearance but crunchy in your mouth.

*All recipes and the meal review will be posted throughout the week.

P.S. Happy Fourth to my American friends!

P.P.S. Happy Birthday to my sweet Ava who turns three today!

About the food of New Zealand

Beach at Punakaiki, New Zealand. Photo by Ville Miettinen.

With her long line of rugged, scraggly mountains, New Zealand looks like the backbone of the world. Perhaps this is why she was chosen as Middle Earth for the Lord of the Rings trilogy and continues to capture the imagination of people all over the world. If I were a hobbit New Zealand is definitely where I’d choose to live. Even if I were not a hobbit (which I’m not), I’d love to explore this beautiful land. Of course, I might have to wait a few months as it is winter Down Under right now and I’m rather enjoying my Oklahoman summer.

View from Hooker Valley. Photo by Christian Mehlführer.

Once you settle in, a long list of nummies await you, many of which are also beloved in Australia. The food is a combination of Pacific Rim (see map) and European, particularly British. For starters, there’s an incredible love of all things barbecue, whether it’s fresh seafood, lamb, burgers (don’t forget the pickled beets), or something as simple as grilled asparagus or sweet potatoes.

There’s just one thing. They don’t call sweet potatoes “sweet potatoes.” Known instead as “kumara,” these spuds were introduced by the Māori people when they first came from Polynesia. (Incidentally, this was so very long ago, Māori are considered the original New Zealanders.)

Auckland. Photo by Christian Mehlführer.

If you’re feeling really bold, go hunting and cook up wild boar (something I’ve always wondered: is there any other kind of boar than wild?). This is exactly what Anthony Bourdain did on his New Zealand No Reservations episode; he remarked that there are government incentives to hunt this animal which can be destructive to other wildlife. Perhaps slow cooking the meat in an underground oven like the Māori would suit you? Or putting it in a meat pie?

The Pancake Rocks in Punakaiki (New Zealand) approximately one hour before high tide. The seawater bursts through one of the blowholes. Photo by Christian Mehlführer.

No meal from New Zealand is complete without a kiwi or two.

*UPDATE: not a kiwi, a kiwifruit! (read the comments for the explanation)*

This beautiful lime green fruit with white and black center can be enjoyed on it’s own, as well as atop desserts like pavlova.

If you’re not in the mood for fruit, opt instead for the hokey pokey.

And I don’t mean the dance.

Hokey pokey is a crispy sweet, something like puffed up peanut brittle without the peanuts.

It’s ultra good with vanilla ice cream.

Ultra.

Maps & flag courtesy of the CIA World Factbook.

Monday Meal Review: Netherlands

THE SCENE

The cakes blow in the breeze. Three girls squirm under the clothesline, each watching their slice sway in front of their nose on a long piece of twine.  Every once in a while an overeager child reaches out her hand and grabs for a slice, her eyes fixed on her parents guiltily. Whenever she is caught, giggles gaggle through the air.

When the time for the koekhappen comes, we place our hands behind our backs and count off. One. Two. Three. Each child cranes her neck and tries to bite the cake. No one succeeds on the first try – the slices bob and weave like bumper cars. Eventually even the youngest gets a bite; the children’s cheeks glow and eyes sparkle with the success of it all.

For me, the best part of this evening is sharing the fellowship of threading the cake on the line together, the anticipation and watching the joy build in everyone’s eyes, and laughing as we struggle to eat a simple piece of cake.

So many times we make food a solitary, serious activity full of etiquette. This time it is all about the joy of eating with no hands. Of stringing ourselves together in good fun. Of just …. stuffing our faces full of cake.

In the Netherlands, this festive party marks the celebration of the Queen’s birthday. It’s also used as an activity for anyone’s birthday all over the Netherlands. Ava’s birthday is July 4, so this koekhappen is in honor of her turning three years old.

Who needs to be a princess, when you can be a queen for a day?

THE FOOD

Dutch Potato Salad | Huzarensalade [Recipe]

What I loved most about this dish:

Oh mayo… I really didn’t expect to like this potato salad as I’m not a mayo fan. I thought for sure Mr Picky would also be hostile towards it considering his pathological aversion to mayo-based potato salads.  However, this is delicious. As for him? I was really impressed that he chose to eat this with a fairly open mind.

I think it helped quite a bit that the salad is lightly dressed. That, and the fact that this is all I served for dinner. He had no choice but to eat it. As for the rest of our guests, everyone loved picking and choosing their veggies and meats from around the platter. The toddlers in particular loved these finger foods.

What I loved least about this dish:

While they loved the tidbits around the edge of the platter, the potato salad itself was a hard sell for the toddlers. While they did all try it, they mostly filled up on the hard boiled eggs, tomato slices, cucumbers, and ham. Once one child tried the potatoes, the others fell in line. Apparently there’s a positive use for peer pressure after all.

Dutch Spice Cake on a Rope | Ontbijtkoek [Recipe]

What I loved most about this dish:

This was such incredible fun. As one person nibbles on their cake, it makes the line shake and creates a bigger challenge for everyone else. The kids got a huge kick out of eating their cake on strings and watching the adults try, as well. As a bonus, this cake is so super quick to make – you don’t even have to break an egg.

I can see this not only at birthday parties, but any sort of outdoor event where you need a fun game. Maybe a retirement party or a graduation party.

What I loved least about this dish:

Absolutely nothing! We’ll be doing this again, maybe for a future birthday party.

Sprinkles n’ Bread | Hagelslag [Recipe]

What I loved most about this dish:

Topping bread with butter and chocolate sprinkles is a super fun Dutch treat. What surprised me was that it didn’t taste strange or overly decadent. It was just… delightful. Not surprisingly, everyone loved it, with Mr Picky taking care to add triple the sprinkles to his buttered bread. Since trying this for the blog, I’ve gone back for more several times. I love hagelslag in the afternoon with a cup of tea. It reminds me of a doughnut without the tummy ache.

What I loved least about this dish:

I just wish I could have found the real Dutch sprinkles here in Tulsa, but no one carries them. Thankfully, any good quality sprinkles taste great. For those who wish to try the real thing, a quick search for hagelslag will get you what you need – there’s all sorts from white chocolate, to dark, and from anise flavor, to berry. Put a variety in a basket with bread and good quality European butter, and you’ll have a nice hostess gift in the making.

Ava’s Corner

Dutch Potato Salad | Huzarensalade

If I were to make a potato salad, it would not be loaded up with mayo, nor would it be heavy as a brick. No. My picnic table would have something far more glorious: I would make this Dutch potato salad.

She’s full of bright, juicy apples, smoky cubes of ham steak, sweet corn, and tiny, salty gherkin slices. She’s an entire meal, surrounded by tender lettuce, hard-boiled eggs, cucumbers, tomatoes, more gherkins, and whatever else you’d like to nibble on.

Radishes? Sure. More apple slices? Absolutely. Steamed asparagus? That’s totally Dutch. Swap the ham for beef? Yes, yes.

Want to eat your potato salad in a lettuce wrap? Do it with a smile!

When all is said and done, and you look down at your plate, you’ll find a fairly healthy meal.

This is the perfect platter for any party. I can see it at a baby shower or bridal shower luncheon.

And, of course, as an easy summertime dinner.


Perhaps in the company of some rabbits.

Some Dutch rabbits.

Rabbits van Tom Claassen. Rotterdam/ The Netherlands. Photo by Wikifrits.

Or maybe just at your Dutch home.

The Cube Houses in Rotterdam, The Netherlands viewed from Blaak Subway Station. Photo by Cmglee.

Inspired by D is for Dinner which, incidentally, gave me the idea to serve the cake on a rope. 

Serves 6

For the potato salad

1 1/2 lbs yukon gold potatoes boiled & diced
2 apples, diced (I used jazz)
5 gherkins, diced
3/4 lb ham steak, diced
1 can corn, drained
handful parsley, chopped

Dressing:

2 Tbs white wine vinegar
1/2 cup mayonnaise
salt & pepper

Accompaniments:

3 Hard boiled eggs
1 head Bibb or green leaf lettuce
2 Tomatoes, wedged
1/2 a cucumber, sliced
gherkins, as desired
6-8 slices deli ham, rolled

Method:

Let’s go to the Netherlands via Stovetop Travel. I love the country side myself… first stop? Let’s pick some potatoes.

view from the Schneeberg in Germany to Oud-Lemiers in theNetherlands. Photo by Axel Hartmann.

Now, weigh and wash the farm off your potatoes. Place them in cold, salted water and bring to a boil. Cook until tender.

Meanwhile, dice up the apples, gherkins, and ham steak. I’ve been told that vegetarians like to swap cheese for the ham.

Add everything to a large bowl, along with the parsley. Look at these beautiful colors.

Now to get it all mingled and happy, mix with the vinegar, mayo, salt and pepper. You can eat it just like this, but I highly recommend… 

… turning this meal it into an epic dining phenomenon. To do so, lay down some lettuce around the edge of a large platter, slightly overlapping. Then spoon on a mound of  potato salad. Finally, have fun decorating the edges with all manner of veggies. The more…

… the better. Mr Picky wants to let you know that ham rolls are always appreciated (just buy cold cuts and roll ’em up)

At lunchtime, let everyone make up their own plates and enjoy the casual fun of it.

Now that’s a happy potato salad.

Enjoy your Dutch picnic!

 

Dutch Potato Salad | Huzarensalade
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If I were to make a potato salad, it would not be loaded up with mayo, nor would it be heavy as a brick. No. My picnic table would have something far more glorious: I would make this Dutch potato salad. She’s full of bright, juicy apples, smoky cubes of ham steak, sweet corn, and tiny, salty gherkin slices. She’s an entire meal, surrounded by tender lettuce, hard-boiled eggs, cucumbers, tomatoes, more gherkins, and whatever else you’d like to nibble on. Radishes? Sure. More apple slices? Absolutely. Steamed asparagus? That’s totally Dutch. Swap the ham for beef? Yes, yes. Want to eat your potato salad in a lettuce wrap? Do it with a smile!
Servings Prep Time
6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
15 minutes
Dutch Potato Salad | Huzarensalade
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If I were to make a potato salad, it would not be loaded up with mayo, nor would it be heavy as a brick. No. My picnic table would have something far more glorious: I would make this Dutch potato salad. She’s full of bright, juicy apples, smoky cubes of ham steak, sweet corn, and tiny, salty gherkin slices. She’s an entire meal, surrounded by tender lettuce, hard-boiled eggs, cucumbers, tomatoes, more gherkins, and whatever else you’d like to nibble on. Radishes? Sure. More apple slices? Absolutely. Steamed asparagus? That’s totally Dutch. Swap the ham for beef? Yes, yes. Want to eat your potato salad in a lettuce wrap? Do it with a smile!
Servings Prep Time
6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
15 minutes
Ingredients
For the salad:
  • 1 1/2 lbs Yukon Gold potatoes , boiled and diced
  • 2 apples , diced
  • 5 gherkins , diced
  • 3/4 lb ham steak , diced
  • 15 oz corn (canned - drained)
  • handful parsley , chopped
Dressing:
  • 2 Tbsp white wine vinegar
  • 1/2 cup mayonnaise
  • salt
  • pepper
Accompaniments:
  • 3 eggs , hard-boiled
  • 1 head Bibb lettuce - OR -
  • Boston lettuce
  • 2 tomatoes , wedged
  • 1/2 cucumber , sliced
  • gherkins , as desired
  • 6-8 slices deli ham , rolled
Servings: people
Units:
Instructions
  1. Add all salad ingredients to a large bowl.
  2. Combine dressing ingredients in a small bowl. Combine with salad.
  3. Spoon onto a serving platter with accompaniments decorating the edges.

Dutch Sprinkles n’ Bread | Hagelslag

If you often crave a dougnut but wish it could come without the bellyache, come with me to the Netherlands for breakfast. The quickest way there is with hagelslag, or a “hailstorm” of sprinkles, on buttered bread (no need to toast it). While it sounds incredibly unhealthy, dutch sprinkles are high quality treats and there’s even guidelines for what can be called hagelslag.

Venz hagelslag (Dutch chocolate sprinkles). Photo by Mtcv.

Most are at least 35% cocoa with 100% cocoa butter (this means there are no weird fillers, like vegetable oil, as you’ll find in cheap sprinkles).

For those of you more than an arm’s throw away from the Netherlands, any good quality sprinkles will do the job. For those who can’t stand it and wish to try the real thing, a quick search for hagelslag will get you what you need – there’s all sorts from white chocolate, to dark, and from anise flavor, to even berry.

Tip: Next time you visit a friend, put a variety of sprinkles in a basket with a loaf of homemade bread and good quality European butter, and you’ll have a nice hostess gift in the making. You can even put the sprinkles in cute little jars. For authenticity’s sake, be sure to hang a tag from the sprinkles that reads “hagelslag.”

A picture of one channel in Amsterdam, Holland as the night fell. Author: Mario Ortegon

Ingredients:

1 slice bread (preferably thick-sliced, I used country miche)
1 Tbsp high-quality chocolate sprinkles
European butter, to taste

Method:

When the morning sky rises up to greet you, stretch and prepare to start your day with a sprinkle.

Channel in Amsterdam. Photo by Labé.

These are sprinkles from around here, since I couldn’t find the authentic dutch ones at our local Euromart. But these tasted great, too!

Spread good quality bread with softened butter (try out a European-style butter like lurpak to make this even more authentic)

Sprinkle on a little hagelslag…

… or a little more.Enjoy each bite with a sip of cold milk…

… and several rays of sunshine.

Morning in the Netherlands, Hanzestedenpad. Photo by Martin D.

Delicious

Everyone loved it…

I mean, come on – it’s sprinkles for breakfast!

Thank you, Netherlands. Thank you.

Dutch Sprinkles n' Bread | Hagelslag
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
If you often crave a dougnut but wish it could come without the bellyache, come with me to the Netherlands for breakfast. The quickest way there is with hagelslag, or a “hailstorm” of sprinkles, on buttered bread (no need to toast it). While it sounds incredibly unhealthy, dutch sprinkles are high quality treats and there’s even guidelines for what can be called hagelslag. Most are at least 35% cocoa with 100% cocoa butter (this means there are no weird fillers, like vegetable oil, as you’ll find in cheap sprinkles).
Servings
1 person
Servings
1 person
Dutch Sprinkles n' Bread | Hagelslag
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
If you often crave a dougnut but wish it could come without the bellyache, come with me to the Netherlands for breakfast. The quickest way there is with hagelslag, or a “hailstorm” of sprinkles, on buttered bread (no need to toast it). While it sounds incredibly unhealthy, dutch sprinkles are high quality treats and there’s even guidelines for what can be called hagelslag. Most are at least 35% cocoa with 100% cocoa butter (this means there are no weird fillers, like vegetable oil, as you’ll find in cheap sprinkles).
Servings
1 person
Servings
1 person
Ingredients
  • 1 slice bread
  • 1 Tbsp chocolate sprinkles
  • european butter , to taste
Servings: person
Units:
Instructions
  1. Spread good quality bread with softened butter (try a European-style butter like lurpak to make this even more authentic). Sprinkle on a little (or a lot) hagelslag and enjoy!
Recipe Notes

Tip: Next time you visit a friend, put a variety of sprinkles in a basket with a loaf of homemade bread and good quality European butter, and you’ll have a nice hostess gift in the making. You can even put the sprinkles in cute little jars. For authenticity’s sake, be sure to hang a tag from the sprinkles that reads “hagelslag.”

Dutch Spice Cake on a Rope | Ontbijtkoek

This spice cake creates so much joy, it should come with trumpets and streamers. Cake on a rope. So simple, and yet so brilliant. Every child will tell you: this is the stuff dreams are made of. All over the Netherlands, the Dutch nibble on swaying ropes of cake in honor of the Queen’s birthday. No hands allowed. This wildly popular event is called a koekhappen. Weather permitting, many lucky children enjoy a koekhappen on their birthday as well.

One of our readers, Sylvia, told me a bit more about the Koekhappen:

Koekhappen is a great game for kids. A birthday game, but an old-fashioned game as well that is done everywhere in Holland on Queen’s Day. The Royal family usually visits a specific few towns/villages in a certain region on Queen’s Day alternating them every year and celebrate the Queen’s Birthday. It’s still a day of many traditional games, singing and showing (local) talents. Certainly do this ‘koekhappen’ with Ava. Go for it and enjoy!

Here’s Ava, desperately trying not to eat the cake before I get it tied up. She’s pretending to be a windmill.

Photo of a windmill in the Netherlands, by Gouwenaar.

She was surprisingly patient for an almost-three-year-old.

The cake itself, called ontbijtkoek, is a simple spice cake that reminds me of gingerbread. You won’t spend much time cooking (there isn’t even an egg to crack), so more time can be spent outside trying to catch the wiggling, bouncing pieces of cake. This just might be the solution for those hot summer birthdays, where frosting is an issue.

P.S. If, for some crazy reason, you decide not to string your ontbijtkoek up outside, you can serve it with some butter, butter and cheese. While it’s not traditional, I think it would also go well with whipped cream or even creme anglaise. But, really, who wouldn’t want to do this…

P.S. Bonus points if you decide to use blindfolds, you know, because eating a cake swaying on a rope isn’t hard enough.

P.P.S. Apparently whistling is a thing, too… as you can see from this video, noone can seem to do it after eating a slice of ontbijtkoek.

Adapted from My Dutch Baking Blog

Ingredients:

1 cup rye flour
1 cup all purpose flour
1 Tbsp baking powder
1/2 cup brown sugar, packed
1/3 cup molasses
1 cup of milk
pinch of salt

The spices:

1 Tbsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Method:

This is a super simple, dump-and-go recipe. All you have to do is mix everything and pop into a preheated 300 degree oven for about an hour. And then you just have to eat it, while dangling on a wibby wobby string.

The cake, not you.

So, here we go.

Whisk everything together in a large bowl.

Until a pretty, tan batter forms.

Pour into an oiled (or buttered) loaf pan.

Bake at 300F for one hour, or until a toothpick comes out clean. Let cool completely.

Meanwhile, go for a hike through the Dutch countryside and enjoy the crisp blue skies.

View over a grain field in the direction of Gasthuis, Bemelen, Eijsden-Margraten, The Netherlands. Photographer: Raimond Spekking / cc-by-sa-3.0 / Wikimedia Commons

Now for the fun!

To string up your cake you’ll need a line (we used our laundry line) and then several different lengths of string or twine to thread through the cake.

Some people like to use scissor tips to poke holes in the cake. I preferred to just push the twine through the cake after attaching it to a safety pin. The hole is smaller and the process is neater.

Then you tie it in a loop. 

After I made that sample, we waited until our friends came over to do the rest. It was a fun group activity and the kids were fascinated.

As was I.

They didn’t move from their spots for the entire cake-stringing. Total focus.

 Next, we began tying the twine to the laundry line at varying heights.

While there was a lot of talk about keeping our hands behind our backs, reality played out a little differently.

The excitement builds…

“now?”

“what about now?”

Finally the last cake was hung and the time came…

Hands behind the back!

Een, twee, drie…

 

 … go!

It wasn’t easy for the kids…

Hands were often employed.

But in the end, they each ate their entire slice.

As did the adults!

So what are you doing this weekend? Is there a koekhappen in your future?

If so, can we come?

Dutch Spice Cake on a Rope | Ontbijtkoek
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The cake, called ontbijtkoek, is a simple spice cake that reminds me of gingerbread. You won’t spend much time cooking (there isn’t even an egg to crack), so more time can be spent outside trying to catch the wiggling, bouncing pieces of cake. This just might be the solution for those hot summer birthdays, where frosting is an issue.
Servings
1 cake
Servings
1 cake
Dutch Spice Cake on a Rope | Ontbijtkoek
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The cake, called ontbijtkoek, is a simple spice cake that reminds me of gingerbread. You won’t spend much time cooking (there isn’t even an egg to crack), so more time can be spent outside trying to catch the wiggling, bouncing pieces of cake. This just might be the solution for those hot summer birthdays, where frosting is an issue.
Servings
1 cake
Servings
1 cake
Ingredients
  • 1 cup rye flour
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 cup brown sugar , packed
  • 1/3 cup molasses
  • 1 cup milk
  • 1 pinch salt
The spices
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
Servings: cake
Units:
Instructions
  1. This is a super simple, dump-and-go recipe. All you have to do is mix everything and pop into a preheated 300 degree oven for about an hour. And then you just have to eat it, while dangling on a wibby wobby string.
  2. Whisk everything together in a large bowl. Until a pretty, tan batter forms. Pour into an oiled (or buttered) loaf pan. Bake at 300F for one hour, or until a toothpick comes out clean. Let cool completely.
Recipe Notes

To serve, hang each slice on a string at mouth level. No hands!