The book, which begins six years after the end of their first two year adventure, is a pleasure. Readers become a part of Ann and Steve’s sailing lifestyle and their island adventures while enjoying Ann’s recipes which draw readers to the islands with their tantalizing flavors and spices.

The Spice Necklace website.

Ann Vanderhoof’s Lobster Pizza

The finished Pizza

Lobster Pizza
2 tbsp unsalted butter
1 clove garlic, finely chopped
2 cups cooked lobster meat, cut into large chunks
1/4 cup finely slivered onion (scant)
1/4 cup finely chopped tomato (scant)
Freshly ground black pepper
2 cups grated mozzarella cheese
hot chilli oil (optional)
Cornmeal (for dusting pan)

Place butter and garlic in a small sauce pan and melt over low heat. Set aside while you prepare dough. (Recipe Follows) Preheat oven to 400 degrees, 200 degrees C. Grease pizza pan and dust with cornmeal. Stretch dough to fit pan. Brush crust with garlic butter. Scatter lobster meat on top. Sprinkle with onion, tomato and pepper, and then top with grated cheese. Bake for 20-30 minutes or until crust is nicely browned and cheese has melted. Serve with a drizzle of chilli oil if desired. Makes 1 pizza.

Ann’s Boat Friendly Pizza Dough

2 1/2 to 3 cups of all purpose or bread flour.
3/4 tsp salt
1 envelope quick rising or instant yeast
1 cup water
2 tbsp olive oil
Cornmeal for dusting pans.

Toss 2 cups flour with salt and yeast in a large bowl. Heat water and oil until hot (125 F – 50 C) briskly stir or beat the liquid into the flour mixture for about 2 minutes. Stir in remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic. (You may not need all the flour) Shape dough into a ball, cover and let rest for ten minutes. Divide dough into two parts if you want thin crust pizza.

* I reviewed and enjoyed this book compliments of Houghton Mifflin Harcourt.

An Embarrassment of Mangoes is one of those books I’ve reread several times, each time delighting in a new part of Ann and Steve’s mid life island adventure.

An Embarrassment of Mangoes is Vanderhoof’s intimate account of this two year, mid life interlude during which they travel more than 7,000 nautical miles, drop anchor in sixteen countries (47 individual islands) and adapt to a new life on “island time.”

The book is filled with sailing adventures, real life challenges and moments of triumph over personal fear. The book delights the reader every step of the way with a real taste of caribbean life as Ann and Steve experience it over a two year period. Ann delights in the new island ingredients and creates island style recipes with her many new ingredients. The book is filled with outstanding recipes and tastes unique to the caribbean islands. I chose my personal favorite from “An Embarrassment of Mangoes” to include for my readers.

Luperon Papaya Salsa

1/2 large papaya diced
1 mango peeled and diced
(Ann says you can use both the papaya and mango or just the papaya. Both work well. )
1/2 cucumber peeled, seeded, diced
1/2 small red onion thinly sliced and cut
3 Tbsps finely chopped cilantro ( I used much more)
1/2 to 1 small hot red or green pepper (to taste)
1 lime juiced
3 Tbsps of fruity olive oil
salt and ground pepper to taste

Combine papaya, cucumber, onion, cilantro, and hot pepper (set aside).
Whisk together oil and half of the lime juice. Add salt and pepper, season to taste. Toss with papaya mixture.

I served this salsa as a side dish with grilled chicken and it was incredible. I’ve made it with just papaya and with a combination of papaya and mango. Both ways are fresh, tasty and delightful.

Like most of us who have chosen to work and live on an island life can be filled with unexpected challenges, island pecularities and riotiously funny moments. He finds himself becoming more at home on Nevis and eventually finds he prefers Nevis to his home of England. Readers will be drawn in to his laid back style of writing about his life on Nevis.