After a fabulous nights sleep in the best hotel bed, we awoke after 12 hours. While Aruba is the same time zone as Michigan, we were zapped after a long day of travel.
The view from our balcony.
Out to the balcony to enjoy my tea, Spence joined me wearing one of the robes provided by the hotel. What a view.
Breakfast is included at Bucuti and Tara Beach Resort and for late risers such as Spence and myself, runs till 11:00. And what a breakfast.
You can sit inside Elements Restaurant with floor to ceiling, spotless windows and a view of the beach and ocean, or outside on the deck. The breakfast has more choices than I could list and needless to say, we indulged. Not unusual for me but Spence rarely eats breakfast and he made up for a lifetime of missed morning meals. Here’s just a small sample:
Spence enjoying fresh pineapple, melon and fresh orange juice along with his bagel, lox, cream cheese, onion and capers….I think he had an omelet, bacon and sausage before this plate. Seriously.The papaya was the best I’ve had since our years spent in Costa Rica and yes, that is Eggs Benedict, one of the daily special treats found at the breakfast buffet.
Our first evening after a long day of travel, included a dinner reservation at the French Steakhouse at the neighboring Manchebo Beach Resort. We were greeted by the manager and seated promptly. I chose the Keshi Yena appetizer (a local dish to Aruba) which was more than ample for a light dinner, accompanied by crispy polenta and plantain.
Spence chose the Blackened Mahi Mahi with jasmine rice and broccoli with a Creole sauce. Along with delicious rolls, it was perfection.
Adding to the ambiance, Eddy played piano splendidly, romantic music and gained two new fans. As we had settled our check and were preparing to leave, we were ushered back to the table where they brought a chocolate cake with a giant sparkler and sang happy birthday to Spence. Satiated, happy and tired, we walked the short distance back to Bucuti and turned in for the night.
Here’s my recipe for Keshi Yena, a true Aruban dish (and the story behind making it) – it’s incredibly delicious!
Spence and I have spent the most glorious vacation in Aruba for the last nine days. It has been 30 years since I was last here and his first time. Ever the world traveler, it was the only time since I met Spence that I’d been someplace first.
Arising at 2:45 a.m., we reached the airport by 4:30, dropped the car in the long-term lot and shuttled to the airport. Checking our large bags, we silently prayed they’d make it safely after changing planes in Atlanta (they did!)
In Atlanta, waiting for our flight. Though tired, we are excited.
We arrived, cleared the airport, picked up our rental car and headed for the Bucuti and Tara Beach Resorts. Located in the low-rise hotel section, right on the ocean is a 14 acre paradise. We were checked in by Sylvia, given cold, lavender scented towels to refresh with and offered pink champagne while she gave us an orientation. What a way to start. After 2 glasses each and properly refreshed, Nicole brought us to our lovely room and gave us the tour of the features. We found that because we were celebrating both Spence’s birthday and our anniversary that the resort had gifted us with a bottle of Chardonnay, on ice, a beautiful round of Gouda, Carrs Garlic Herb Water Crackers and a bar of chocolate from Holland. Nicole also showed us a bottle of pink champagne chilling in the minibar that was a gift from the hotel as well as 2 engraved champagne flutes and 2 aluminum water bottles as gifts to use while here and take upon our departure.
Just a few of our gifts!
We chose a standard room which was exquisite – perfect for us. We were beginning to understand why this resort is rated #1 on Trip Advisor.
Yes, that’s a TV inside the bathroom mirror!The resort is “green” and instead of a ton of little plastic bottles, supply bath gel, conditioning shampoo and lotion made in Aruba. The products, Aruba Aloe, are first class!Love this chaise! All the comforts including an air purifier, dehumidifier and Sirius Love Channel on our huge flatscreen TV, which added to the romantic ambiance.Super comfy bed and pillows, we slept so well here.Real orchid in the bathroomSweet view from our balcony…..Next year, we’ll add the tag “We’re glad to have you back” which we saw on many guest doors…..
I made quite possibly the most unusual dish in my culinary journey for last night’s dinner. Let me recap how this came about. About 30 years ago, I traveled to Aruba with my stepbrother, meeting my dad and stepmom who were enjoying the winter at their timeshare. I’ve always wanted to return for a romantic adventure and just last week, Spence and I committed to a 2015 autumn vacation in Aruba. This week I’m visiting my stepmom and shared my travel plans soon after my arrival. Excited, we started talking about the food (not shocking for those who know me – a big factor in my travels) and she mentioned the Aruban dish, Keshi Yena. By the vacant look in my eyes, she clearly deduced that I’d never heard of this. She described it, I was intrigued. The following morning, I’d culled a number of Pinterest recipes and reviewed them with her. There were variances but we settled on one was closest to her memories, headed to the grocery store and made it last night. Can I just say here, OMG! It was AMAZING. Full of flavors, none overpowering just complimenting each other. I dreamt about it, I awoke thinking about it. And when I go to Aruba, of course, I will seek it out. The history relating to the origin of this dish is quite fascinating and I’ll share it following the recipe:
KESHI YENA
2 cups cooked chicken, cut into small pieces (I highly recommend a rotisserie chicken – light & dark meat, easily obtained in today’s world at most supermarkets. It truly amps up the flavor!)
1 lb Gouda cheese, sliced
1 large onion, chopped
4 Tbsp butter
1 large tomato, chopped
2 cornichons, minced (small dill pickles)
1 large green pepper, chopped 8 green olives, sliced (about 1 1/2 Tbsp)
1 clove garlic, minced
1/4 – 1/2 c golden raisins
1 Tbsp yellow mustard
1/2 c ketchup
1/2 tsp Worcestershire sauce
1 c cashews, chopped/ground – use a food processor – if not, chop very fine
Step One: In a skillet, saute the onions and garlic in butter until they are softened. While that’s happening, prep the other ingredients – except for the gouda – in a large bowl and gently mix together.
Step Two: Add the meat mixture to the skillet and using two wooden spoons, incorporate the onion and garlic butter into it. Let this simmer on a low heat, stirring occasionally for about 5 minutes. Fold the vegetable mixture into the chicken and simmer for 20-30 minutes. Turn off heat and let it cool for about 30 minutes.
Step Three: I used a medium size, 2 inch deep oval casserole – square is fine – but deep is necessary. Butter the casserole or baking dish. Slicing your gouda, begin by placing a layer in the bottom of the dish – think “puzzle”, cover the bottom completely.
Step Four: Start ladling about half the meat mixture over the cheese “puzzle” in the bottom of the dish and cover completely. Now going around the entire rim of the dish, place slices of gouda along the inside perimeter of the dish, creating a two inch high “rim” of cheese around the edge of the meat mixture. (remember, it’s called Chicken Stuffed Cheese, you’re building up the cheese to surround the meat.)
Step Five: Add the remaining meat and complete the cheese “puzzle” on top of the casserole covering the entire top. It will look like this:
Notice the cheese rim along the inside edges…..
Bake at 325 degrees for 45 – 50 minutes. After removing from the oven, let it rest a minimum of 5 minutes before serving.
Just out of the oven, the aroma is tantalizing…it takes will power to wait those 5 minutes.
We served this in a bowl with a glass of Pinot Grigio which was the perfect pairing.
Here’s a bit of history that I found while researching the recipe, (source Huffington Post). When it came to the table, the Dutch liked their Gouda cheese, and their Edam cheese — both of them shipped to Curaçao in round formats. The Dutch “masters” couldn’t be bothered with the rind of these cheeses, so the milky-creamy part at the center of the cheese got scooped out and consumed; the hollowed-out cheese shells were returned to the kitchen as refuse. Often, the slave is wiser than the master; they certainly were in this case. The kitchen workers noticed other foods coming back from the dining room — such as pieces of chicken and other meats, left over from stews. It was a logical leap from there: Season the meats, add something a little sweet (like raisins), add some favorite island ingredients (today, olives are common), stuff the cheese shells with the meat mixture, and steam the stuffed cheeses gently in a bain-marie for a few hours. The result is a perfect marriage of cultures: the stolid creaminess of the North meets the lively spiciness of the South.
