Discovering the publication of The Spice Necklace was delightful for me. Having read Ann Vanderhoof’s first book about her sailing adventures through the Caribbean islands with her husband Steve I was enchanted and wanted to hear more about their latest Caribbean sailing adventures. By page nineteen of The Spice Necklace she was reeling me in with Caribbean recipes and by page twenty-one her Grenadian Banana Bread recipe had me salivating. With this book you have a great travelogue, a Caribbean islands adventure and excellent recipes. Several of my personal favorites all rolled into one!
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.
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.