Returning from our picnic and hike, free time awaited and it was time to hit the hammock and soak in the amazing beauty of Finca Esperanza Verde (FEV). Truly a slice of paradise.
Hammock time in Nicaragua
Every time I looked at the horizon from FEV’s dining area, it looked different. It was a magical experience. Again, this evening there was a wonderful sunset and shadows not to be missed.
Sunset at Finca Esperanza VerdeGood Night Nicaragua
A wonderful day, with wonderful people, in a wonderful place. The air was cool and the vegetable soup for dinner hit the spot. It reminded me that vegetable soup is a world staple, using local vegetables, spices and traditions. Comfort food for the soul.
Vegetable Soup for dinner!
As the sun set, so did our eyelids, tired but satisfied with another wonderful day in the beauty of Nicaragua. Tomorrow we would host local school children, on holiday, for a morning of music, art and fellowship.
Note: The stories of Nicaragua continue for the next several Tuesday postings.
It’s spring and I seem to be in a cake mode…wonder what’s up with that? After finally cleaning my freezer, I decided to make something with the cherished Cinnamon Bread from the Butterhorn Bakery in Frisco. What to make….hmmmm….bread pudding?
Serving of Bread Pudding
I don’t recall making bread pudding, but I’ve indulged in several fabulous samples through the years. This is one recipe where I don’t have a family favorite. Next best choice…my handy, dandy Farm Journal Country Cookbook.
This cherished cookbook was a gift from one of our client’s at Farm Journal in Kansas City in 1976. It’s my ‘go-to’ book for a traditional midwest recipe. No surprise, I found a bread pudding recipe and decided to go for it!
Cinnamon Bread Pudding fresh from the oven
Not to brag, but…it was a slice of heaven. I instantly knew that if I kept it in the house, I would devour the whole pan. Neighbors Maribeth and Gary were the recipients of half a pan. After sampling a piece (or two…), the rest will go to family tomorrow. The bread pudding was wonderful by itself, but a light vanilla or butterscotch sauce would be great on top.
CINNAMON BREAD PUDDING
2 and 2/3 cups milk
1/4 cup butter
3 eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 cups (1″ square) day-old cinnamon bread cubes
1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees.
Scald milk; add butter and cool.
Scald milk, add butter and cool
Add 3 egg yolks and 1 egg white to 1/2 cup sugar; beat to mix well. Add cooled milk, teaspoon vanilla and salt.
Place bread cubes in buttered 1.5 quart casserole. Pour egg-milk mixture over bread. Sprinkle nutmeg on top.
Pouring milk mixture over cinnamon bread
Set casserole in another, larger casserole containing at least 2″ of warm water.
Bake for 45-60 minutes or until knife inserted in center comes out clean. Remove from oven.
Serve warm or cool, both are delicious!
Adapted from Farm Journal’s Country Cookbook, 1972.
Our tummies were full from breakfast and we were off to another local coffee farm, followed by a wonderful picnic lunch at a local river.
Our ‘back of the pickup’ excursion to the picnic location
Our local transportation was either by foot or in the back of a pickup. I love the open air experience, reminding me of riding in the back of my Dad’s 1958 Chevy Pickup around the Iowa farm.
The final leg of our picnic excursion was by foot, across a pasture and down to the local river for swimming, bird-watching, and howler monkey scouting. The weather was sunny and gorgeous. Local cattle watched the gringos pass through their green pastures with a curious eye.
The final hike down to the river bed was shaded by a canopy of beautiful trees, bubbling waters and water falls.
River bed in NicaraguaWaterfall at local Nicaragua river
We put down our packs, marveling at the tremendous work it took for our hosts and staff to coordinate and transport all of the fixings for our gourmet lunch by the river. While our lunch was being prepared, some of our group enjoyed soaking in the river while other settled in on the rock of choice enjoying the splendor of our surroundings.
After relaxing for a bit, lunch was served. (I am yearning a ‘do over’ as I write this.) The grilled kabobs, rice, cabbage salad, Pico de Gallo, homemade tortillas, and juice were delicious. Everything tastes better when enjoyed in the outdoors!
kabobs, cabbage salad, tortillas and rice at our river picnicFresh Pico de Gallo
Again, our tummies were full and….what’s that noise. Howler monkeys! This was our first experience hearing and seeing them. My dinky point and shoot camera was up to the challenge to capture a silhouette of these funny creatures.
A rain storm was moving in and we got moving, too! A quick hike back to the truck for our ride back to Finca Esperanza Verde. Free time awaited us…what to do? Hike, siesta, read? Decisions, decisions!
Our Iowa farm was near a large wooded area known as Ferguson’s Timber. This timber was my Mother’s favorite place to hunt those fabulous, spring Morel Mushrooms. She would go to the timber every day she could to hunt and gather the mushrooms to cook, freeze and share with friends and family. My Mother had a keen eye for Morels and taught my sister, brother and I that Morels look like a sponge and are easy to distinguish from other mushrooms; however, she was quick to show us the poisonous ‘false morel’.
1968: I display 2 large morels (love the skinny body and clothes choice!)
Morels are found throughout the Midwest and in parts of eastern Europe. My ancestors, in Bohemia (now the Czech Republic) would have gathered these mushrooms in the old country and were probably thrilled to learn that they also grew in their new home, Iowa.
There were two primary recipes my Mother served for these small gifts from heaven:
Fried Morels: After washing and trimming the mushrooms, Mother would cut the mushrooms in half, dredge in flour and brown them in butter, adding salt and pepper. The result was a wonderful browned, crispy, savory Morel.
Scrambled Eggs with Morels: After washing and trimming the mushrooms, Mother would brown the chopped mushrooms in butter until soft then pour beaten eggs, seasoned with salt and pepper, over the mushrooms and cook until hard. The mushrooms add an earthy, wonderful flavor to ordinary scrambled eggs.
Unfortunately, Colorado is not a natural source for Morels and I have been craving Morels since my Mother became ill in the mid-1990s. She would lovingly gather and freeze Morels to cook when I would come home to visit. I was delighted to find dried Morels in our local Savory Spice Shop, www.savoryspiceshop.com.
Dried Morels from Savory Spice ShopClose up of dried MorelsReconstituting dried Morels
I have saved these earthy morsels for my spring craving. Mother’s Day is approaching and it’s time to honor my Mother and this spring family ritual. Happy Mother’s Day, Mom!
The following recipe is adapted my Mother’s recipe using olive oil instead of butter and adding a pinch of Herbs de Provence. More Morels, please!
SCRAMBLED EGGS WITH MOREL MUSHROOMS
Scrambled Eggs with Morels
1 teaspoon olive oil
1/2-1 ounce dried Morels, reconstitute per directions (or 1-2 cups fresh Morels), chopped
4 beaten eggs
1 teaspoon water
salt & pepper to taste
pinch of Herbs de Provence
Heat olive oil in a non-stick pan. Add chopped morels and brown for 5 minutes or until cooked through/soft.
Saute Morels
Whisk eggs with 1 teaspoon water. Add salt, pepper and herbs. Add eggs to mushrooms and cook until eggs are to your liking.
What a delight to get up in the morning, dress and not worry about applying cosmetics or blow-drying my hair. At least that is what I thought until I looked at my pictures when I returned home. YIKES! That is why you are seeing more photos of food and scenery than of me.
Bananas and Poinsettas growing at FEV
I would wander to the dining area in the morning to enjoy a fresh banana (craving one now) and a hot cup of that coffee! I take a moment to soak in the beautiful morning view while my travel buddies wander in, one by one, to convene for breakfast.
Morning view of the cloud forest from Tucan Lodge
This particular morning, we were served wonderful pancakes with fresh jams. My absolute favorite was the banana jam. Again, I wonder how I’ve never tasted banana jam. Genius!
Pancakes with jams
When I returned home, I searched for Banana Jam recipes and found the following recipe in the Jamlady’s cookbook. I made it. I liked it. We served it at daughter Sarah’s bridal shower along with scones and clotted cream. It’s a cherished member of my growing collection of recipes.
Mash the bananas and cook with the rest of the ingredients for 20 minutes. Stir continuously so the jam does not stick or burn. Cool. Jam will thicken. Optional: use food processor to blend.
I did not freeze or can the jam but ate it all fresh! My next experiment will be to use banana jam in homemade ice cream. YUM!
Recipe adapted from Jamlady, ‘Jellies, Jams, and Preserves’
Two years ago I hosted a morning coffee for the wonderful Mothers and friends that shared many of the same life experiences. Mothers everywhere are hustling and bustling 24×7, seldom taking time for themselves. This annual coffee is now tradition, honoring these wonderful women, our friendships, and…our love of good food!
The past two years, the coffee has been held on the Saturday before Mother’s Day. Somehow, this year, I ASSUMED that would be the first Saturday in May. You know what happens when you ASSUME! This year it’s a week early but what the heck!
My friend, Barbara, is the official photographer for all of my gal pal gatherings, commonly referred to as ‘hot flash___’ (just fill in the blank for the actual event of book club, cards, yoga, etc.). She did a wonderful collage last year capturing the great food we all shared that wonderful morning.
Mother’s Day Coffee 2011
The past year has brought many joys for myself and friends and many sorrows. We support each other through thick and thin. I have a sign in my house that sums it up best:
good friends will laugh with you in the sun great friends will be with you in the shade
The tortillas were made and the coffee roasted. Now we were off to the 600 square foot Butterfly Conservatory on the FEV property.
The Conservatory is magical for visitors and is also used to teach local children about the lifecycle of the butterfly. I thoroughly enjoyed it but my daughters would probably freak out…they aren’t big on any flying insects.
The foliage that surrounds us every waking moment is magical, as if we have arrived in a fantasy world. Everywhere I look there are flowers more beautiful and unusual than the last.
Beehive Ginger (Zingiberaceae)
Beehive Ginger (micrófono in Spanish) is a spectacular plant. The plant can grow 6 to 8 foot tall, beginning yellow in color, and turning red as they age, particularly if they are exposed to sunlight.
Pink Buds opening to yellow flower (name unknown)Hydrangea growing wild at FEV
I was in awe looking at the Hydrangeas, thinking back to the white Hydrangeas that graced the tables at daughter Megan’s wedding.
Heliconia psittacorum
A busy afternoon and we were ready for dinner. Spaghetti was on the menu, topped with a boiled egg, complimented by a glass of Tribu Merlot from Argentina. I am curious about the egg on top of Spaghetti. My web search has been futile so my theory is an egg adds protein to an otherwise carb-rich meal. I call it Spaghetti Nic Style.
Spaghetti with Boiled EggTribu Merlot, Argentina
The sun was down, the woodstove burning hot, and my head was ready to rest on my pillow in Tucan Lodge.
What says Spring more than fresh spinach and strawberries? I have a lonely bunch of spinach that popped up volunteer in my garden in late March. The strawberries at the market are beautiful, so time to celebrate spring with this luscious salad. I opted to top the salad with red onion and walnuts today but top with other items to make your salad unique!
SESAME-POPPY SEED DRESSING:
1 cup sugar
1/2 cup cider vinegar
1 tablespoon minced onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 cup oil
1/4 cup sesame seeds, toasted
2 tablespoons poppy seeds
SALAD: Combine baby spinach and strawberries in a large bowl; toss with 1/2 cup Sesame-Poppy Seed Dressing just before serving. Service with remaining dressing and toppings.
DRESSING: Pulse first 5 ingredients in a blender 2 or 3 times or until smooth. With blender running, add oil in a slow, steady stream; process until smooth. Stir in poppy seeds; chill 24 hours.
As we hiked back up the hill to the dining lodge, I was anxious for fresh fruit juice and a delightful lunch. Today, we enjoyed fresh juice and salad, and chicken/vegetable curry over rice. Notice the gorgeous fresh flowers that graced our tables.
Fresh salad for lunch
Chicken curry over rice
Our afternoon activity was right up my alley. We were making corn tortillas with the staff over a wood stove as well as roasting and grinding coffee beans from the farm (coffee grinding to be covered in a future post of my full coffee experience). I will never take corn tortilla making for granted!
Step one for authentic corn tortillas involves Masa, Spanish for dough. Masa is made from field corn which is dried and treated with a lime water solution.
Dried Corn prepared for Masa
Next, we ground the corn by hand with a grinder. If we Americans did this every day, there would no more flabby upper arms…this is hard work!
Grinding the corn for Masa
After the corn was ground it was time to make the tortillas. Our teacher was a pro but this virgin tortilla maker failed miserably. I’ll spare you a photo of my alien-shaped wonder.
Cooking the tortilla over a wood stove
The final step was the taste test. The packaged corn tortillas from the grocery store don’t stand a chance compared to the real thing.
The women of Nicaragua are amazing. Many do not enjoy the modern conveniences that we take for granted, yet are full of joy working hard to serve their families and guests wonderful food and hospitality. I feel so blessed to experience this with our wonderful teacher. I yearn for more!
Pound cake is one of the recipes I make ‘once in a blue moon’ but enjoy it as long as it is dense and moist. No dry pound cake will match up!
As you probably can see, cakes are often the base pedestal for the fruit I really want. Once again, strawberries and whipped cream top this cake. I truly didn’t realize until I started this food blog, that almost every cake I make MUST have syrup or fruit on top. Hmmm…this blog may turn into a self-realization confessional.
POUND CAKE
3/4 cup butter or margarine
1/2 grated lemon peel
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Cream butter & peel; gradually add sugar, creaming till light, about 6 minutes at medium speed on electric mixer.
Add vanilla, then eggs, one at a time, beating well after each.
Sift dry ingredients together; stir together with egg mixture.
Grease bottom only of 9x5x8 inch pan; turn in batter. Bake at 350 degrees for 50 minutes or till done. Cool in pan. Optional: Sift confectioner’s sugar lightly on top.
Fork Lore 