Berry Delicious

The fresh, sweet aroma of strawberries wafting through the air immediately grabs my attention. There's just something about this bumpy, juicy fruit that reminds me of summer and sends my taste buds into another dimension. The options are endless because it is so versatile! We use it to top desserts, mix it in with our breakfast cereals, add it as a milk flavoring, create refreshing smoothies, and the list goes on. Little did I know, according to the botanical definition of a berry, this fruit is surprisingly not an actual berry at all! In order to gain a better understanding, I had to do a little research, and wow, what a journey this “berry” has taken to obtain what we eat today! 

So, let's start with the basics. By a botanical definition, berries are fruit without pits that have developed from a single flower that contains one ovary. What? I didn't realize that flowers had ovaries. I'm sure a teacher somewhere along the way gave me these terms in school and perhaps I just don't remember it. Let's take a journey back in time to Biology 101. (This is my, in a nutshell, version because I like to get to the point). The ovary is that bulbous pouch at the bottom center of a flower where all of the seeds are contained. Well, they're not seeds just yet but are actually called ovules. During pollination, the ovules are fertilized and then transform into seeds. While the ovules are developing, the fleshy part of the ovary is growing. When the ovary is finished growing, what we see is a ripe piece of fruit. In nature, if the fruit is not consumed, it eventually splits open and the seeds are dispersed. The entire process is similar to pregnancy in which the fertilized egg develops into a baby and the uterus expands in order to provide nourishment. Once the development is complete, the uterus releases the baby through the birthing process. (Ladies, if you're struggling with the baby belly blues- just remind yourself that you are a sweet, delicious, beautiful berry providing a good foundation of nourishment for your baby!) It may surprise you to learn that strawberries are scientifically not berries because all of those seeds on the outside, are actually multiple ovaries holding a seed inside. The fleshy part (pericarp) is still fruit, it just developed from the surrounding tissue instead of the ovary. We call this an aggregate accessory fruit (raspberries and blackberries are also types of aggregate fruits). True berries include grapes, currants, tomatoes, cucumbers, eggplants, peppers, and yes, even bananas! Did you know that peppers are still considered a berry even though they contain air instead of pulp? Over time, we have modernized the concept of a “berry” to include sweet, round, brightly colored, edible fruits that do not contain a pit or stone but may contain small seeds inside. This was likely a marketing concept used to increase sales and commercialize the concept of romance. Venus, the Goddess of Love, is symbolized by the strawberry because of its heart shape and red color. Adding sugar to these delectable sweet fruits only heightens your sense of pleasure and satisfaction, which in turn can become a fantastic moneymaker. 

What's in a name? While the origin remains unclear, here are a few theories. One was that the original phrase might have been “strewn-berry” (ancient Roman literature) to reference how the berries were strewn along the ground via the runners (vines/stems). The second concept was derived from tales of English children picking and selling the wild berries with grass straws shoved through the middle. 

It was a long journey across the pond and back again! The ancient Roman literature referenced the fruit as a source of medicine. In the 14th century, France's King Charles V had wild strawberries harvested from the forest floor to be planted in his garden. During the 16th century, gardening strawberries had become widely popular and several different species were identified. One particular species found in Eastern North America somehow made it to Europe but there is no accounting as to how it got there. We know that merchants traveled the world and so did pirates, so who knows! However, In 1712, there was a French excursion to Chile, in which they discovered yet another strain that produced female flowers. The excursionists brought it back and began growing the popular American variety alongside the new strain from Chile. What happened was an unexpected crossbreed that produced much larger, sweeter berries. This new garden variety was extremely popular and eventually made it back to North America. The rest, as they say- is history! 

Whether you consider it a berry or not, it's sure to delight- so add a few more and enjoy!

To use with a cookie press

1 Cup (2 Sticks) Softened

Unsalted Butter 

¾ Cup Granulated Sugar 

3 Egg Yolks 

½ tsp Vanilla Extract 

½ tsp Almond Extract 

2 ½ Cups Sifted, All-Purpose Flour 

¼ tsp Salt 

½ tsp Baking Powder
 

Separate egg yolks from whites into a separate bowl and add the extracts-do not stir 

Cream the sugar into the butter until the fluffy- grainy texture is normal 

Add egg yolks into the butter mixture, one at a time 

In a separate bowl, mix dry ingredients together 

Add dry ingredients (1/3 at a time) into the wet ingredients, mixing until forming a sticky ball 

Add sprinkles or sanding sugar as desired before baking 

Bake at 350 ° for 10 minutes or until just barely golden brown around the edges 

We once heard a ship captain refer to the floating barge as an island. You're surrounded by thousands of people in the middle of no where, with no adjacent land and living like a temporary colony of ants. We all know that cruises are all about their desserts and rich, decadent foods. The point is to carbo-load you in hopes that you will be on that natural sugar high and spend a lot of money either shopping or gambling. Well, we don't gamble, but I'll let you guess what the other weak spot we share in, is. That's why I titled this page, The "Dessert"-ed Island. With every great meal presented, is a really great dessert to wrap up the dinner experience. The day seems to bombard you with sweets at every turn: the coffee bar, the candy shop, ice cream stations, chef demonstrations, game contests, trivia, you name it-the deserts on a cruise ship are EVERYWHERE. Let me take you on a journey through the chocolate buffet experience. Get your M&M's, Twix, Reece's, Crunch bars, or whatever chocolate fix you normally run to, ready- because after you experience what I did, you won't be able to control yourself. Brace yourselves! 

If you've been on even just one cruise, then you have likely experienced the inevitable...chocolate coma. As if the over-stacked carbohydrates between breakfast and lunch weren't enough, right? Usually the cruise line picks one (or two if a longer trip) afternoon or midnight, all-you-care-to-indulge chocolate everything buffet.

The first "Whhaatt?" uttered from my mouth that morning was while scanning the daily events paper, which was still tucked under the door from the night before. (We missed the evening turn-down service because of another food coma endured just 12 hours prior). Of course, the "event" was strategically planned directly after lunch, so that you would have to fight with your lack of impulse control because they already know that you started out with good intentions on day one...and blew it. Plus, most cruisers retire to the pool deck or their cabin rooms between 2-3 pm to snore off the extra calories and it's just way too easy to take that mid afternoon dive. The cruise director also knows that you're likely to justify that wee bit of "just enough time" to recover before dinner. 

Since I had already blown any chance of recovering from day one, I too said, why not? Therefore,  we purposely ate lunch in a different location, because we knew that the temptation would be way too much to over indulge at the buffet; and likely make ourselves sick (or sicker than we would have been. This is the moment that you use the social media messaging tool to write to the pastor back home and beg for mercy not to preach on gluttony the Sunday after you return). Yep, it was that kind of a chocolate event (I have to refrain from using the title because this certain cruise line owns the rights to such title. Well, probably, I don't really know but I'll just play it safe).

I think I know what Charlie must have felt like when he first encountered Willy Wonka's Chocolate Factory. It was like all of my senses went off at once, much like a pinball machine! The second you step out of the elevator doors, the wafting of warm sultry chocolate just envelops your sinuses. I could almost taste it just coming around the corner. Honestly, I probably couldn't get there fast enough at that point, along with about 200 other passengers desperate to get a taste of such delectable goodness!

The glass double doors gently slide open to welcome me and I'm transported into a magical chocolate wonderland. There in the center, is a chocolate waterfall display, towering over a pile of luscious strawberries and pineapple chunks, surrounded by rows of cookies, marshmallows, macaroons and other dainty dippers. And that's just the teaser!

While I'm savoring the waterfall remnants of flavor on my tongue, I'm greeted by a very pleasant crew member passing the left arm sweep to welcome me to an endless counter of cakes, cookies, pies and all kinds of fancy pastries...each one loaded and encrusted with mounds of chocolate. I'm surrounded by dark chocolate, milk chocolate, citrus chocolates, white chocolate, peppermint chocolate and I-don't-even-know-what-chocolate-that-is chocolate! At this point, I'm just trying to focus on how many little treats I can pile up on that oval plate and if I football cradle the plate with one arm, up against my ribs just right, I can stack a few more (and perhaps visually hide some of the disaster from the wandering eyes around me). Hey, I thought this was a "no judgement" zone! "Look there, a whale!" Ha, ha! Ok, now I need to find the closest chair before I lose this balancing act and not only destroy my creation, but create a new walk of shame.

All I can do for the first few seconds is stare at this masterpiece in front of me. Fortunately, my husband has already sought out the milk, because water, lemonade and unsweet tea are not going to cut it for this one.. (We had to go to the coffee station and swipe a little 2%). There's nothing like that smooth, cold, creamy goodness slowly washing down those sweet morsels. It truly is the perfect combination! Every bite is better than the one before and you would think that something was going on after listening to all of the "ooh's" and "ahh's" and "oh that's good" coming from our little corner table by the window. 

<Enter Silence>  Nothing left but that deep, drawn out sigh that comes from the bottom of your diaphragm. By now, we're both yawning. Our shirts are covered in drips and crumbs, but then again, so is everyone else's. The poor table bussing crew is begging for us to be ready so he can take the dishes. The table is scattered with plates, several forks and a mountain of linen napkins. We make a point to be grateful for their hard work as we struggle to get out of that tiny squatty chair. Oh my gosh, everything hurts (insert the LOL here)! You guessed it, it's nap time!

Seems like each cruise line has their own version of a type of lava cake. You know that one where you break into the thin, crispy shell and the fork just sinks into a warm, squishy center that oozes out a puddle of hot, sweet chocolate. As mind-blowing as that might be, it's not what I want to talk about today...<And the crowd goes wild!> Hold your tomatoes- don't boo me off the stage yet!

You haven't lived until you've had the malted version! So let's say, you really enjoy the flavor of chocolate, but maybe you're not a big fan of the sweetness? As crazy as that may sound, sometimes you need a break from the excessive sugar to truly enjoy the seasoning of chocolate itself.

Yes, I said seasoning. Put aside everything you know about chocolate because what we're all accustomed to is really all of the sugar (or in most cases corn syrup) and fat that's dumped in, which creates that smooth, creamy experience.

Let's take a road trip to a chocolate factory in Rotan, Honduras!

Now, Honduras is a vastly mountainous terrain covered in lush, bright green vegetation. (Sounds like Ireland, right? That's what I thought when we arrived!) The mountains of Trujillo are a sight for sore eyes, let me tell you! Well, that's a coffee blog for another day...

We stopped at a little chocolate factory known as the, "Princess Diana Plaza West End." The factory has absolutely nothing to do with the late royal or any ties to her family. I can't even tell you how many Princess Diana's I have shopped at or have been approached by to braid my hair between the Bahamas and all throughout Central and South America. It's just a thing, but it was here where I discovered that chocolate tasting is not just an art, but a skill. Who knew that there was so much to learn?!

Nobody really knows how far back this magical bean's history travels from. Artifacts and drawings thousands of years ago, depict the coveted bean as being used for everything from medicine to currency. Of course, depending upon which region the bean is from, you will have a different depth of richness, texture and spice. The more complex the layers of flavor, scent and textures, the better quality. If your bean has a flat, overpowering bitterness about it- well let's just say...it's headed to the discount bin. 

First of all, you have to learn about how this bean is processed. These cacao pods are grown on some of the ugliest trees I have ever seen! Yep, I said it. They're ugly trees, but remember, it's the prize inside that counts! The cacao flower buds into a reddish-brown pod, similar to a shriveled, elongated prune; and it's just hanging off of the tree trunk like that kid who got his tongue stuck to the light pole in that Christmas movie. You're already laughing because you know which one I'm talking about. After a while, that fleshy deflated football begins to plump up and brighten into a golden, yellow-orange...fat football. Yeah, still not much to look at; and it's still just kind of hanging off the bark like a fish with it's lips pressed against the glass. Let's proceed. Once this "thing" is plucked from it's wooden fortress, they can now begin to process the seeds. 

Once the pod is split open, what you find inside can only be compared to an almost, alien-like revelation. The beans are covered in a cocoon similar to a wet, sloppy, half-roasted marshmallow. I can't help but wonder, what person looked at this and thought, "I'd really like to taste that"?  Some cultures prefer to eat that mucousy substance and report back that it has a sweet, lemony refreshing flavor; but I'll just take their word for it...Moving on...

The beans are then laid out in flats covered with banana leaves (or special drying mats) to ferment in the warm tropical sun. Ahh, that sounds better right? This is a necessary process that takes about a week to ten days. It gives the bean that rich, deep flavor, but you're not really fermenting the bean-just the pod. 

Are we there yet? Not quite, but almost! The roasting process is very delicate and depending upon the variety and desired outcome/flavor will determine what temperature and how long the bean roasts for. It's not a long, drawn-out process because you don't want burnt tasting chocolate. It's that gentle warming that really turns on the charm! Eventually, the "nibs" are separated from their nutty cocoons using a mechanical sheller. (Some countries still prefer to complete this this procedure by hand. It is a skill known as, "winnowing" which has been handed down by many generations throughout the Mayan culture). What is then revealed-is this glorious, espresso colored nugget...worth it's weight in gold! (Well, it probably was 3,000 years ago). 

Nibs are then grinded in to a paste which is pressed; and what's expressed is that beautiful, soft, golden cocoa butter  that many of us enjoy as a lotion on our delicate skins! Remember, the Mayans believed that cacao had healing properties; and that whipped fluffy magic is nothing short of a miracle for some of us anti-aging-seeking-queens of a mature age! The remaining cocoa powder is refined with a blend of sugar,  milk (and sometimes spices) before being tempered to give us those wonderful candies that we have waited all day to taste! 

To the tasting room! Not everybody at once! Geesh...

Here is where the chocolate tasting experience gets really exciting! <Hooray you've arrived!> At this particular factory, they handed out seasoned nibs instead of the final product. Mainly for cost, but also to teach us how to experience the aroma, texture and spices of the chocolates. (Much like a wine tasting experience, but you're drunk on caffeine instead of alcohol). The nibs were infused with different seasonings and extracts, depending upon what the desired outcome was. There are so many different flavors of chocolate now, that it's almost an injustice not to try all of them! I didn't even know where to begin- notes  of citrus, florals, nutty spices and honey. Obviously, there's the traditional milk chocolate and semi sweet chocolates, but don't forget about the different variations of darks, bitters, sea salt, vanilla, chili pepper, cayenne pepper, pomegranate, rose petal...the list goes on! Eventually, the taxi driver sent a store employee over to, "hurry me along". I trotted out with my handful of treasures and my spirits high! 

Time to go! As I climbed into the van, I looked around upon my traveling neighbors- staring out their windows, slowly munching away and asked, "Did anyone bring milk?" 

<Insert gasps, put on large shades and exit stage left>