Albemarle Tradewinds July 2018 Web Final

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The Outer Banks Wave It's not just another wave, it's an experience. New Exhibits Coming This Summer to Roanoke Island Festival Park Roanoke Island Festival Park announces the opening of its two new summer exhibits, Post from the Coast and Flying Kites with Delia, beginning June 21. The exhibits will open daily in the ticket sales gallery from 9 a.m. – 5 p.m. and are free to the public. Both traveling exhibits are on loan from the Museum of the Albemarle. Post from the Coast, features a curated collection of vintage and modern postcards that depict scenes from coastal North Carolina. The exhibit includes nostalgic and contemporary images of beaches, transportation, architecture, and recreation. Adding to the experience, several cards have been enhanced for viewing with 3-D glasses. Flying Kites with Delia, is a children’s exhibit that highlights the signifi cance of kites throughout history. From innovation to recreation, visitors can learn how kites were used by Benjamin Franklin, the Wrights Brothers, and in various military operations. Guests can also discover different types of kites and how they are enjoyed by kiteboarders and beachgoers today. “We are looking forward to sharing these wonderful exhibits with our guests this summer. The exhibits tie in perfectly with the history of the season and evoke a sense of summer nostalgia,” said Kim Sawyer, Executive Director at Roanoke Island Festival Park. For more information, visit roanokeisland.com or contact the park at (252) 475-1500. Roanoke Island Festival Park is part of the N.C. Department of Natural and Cultural Resources (NCDNCR) the state agency with a vision to be the leader in using the state’s natural and cultural resources to build the social, cultural, educational and economic future of North Carolina. Led by Secretary Susi Hamilton NCDNCR’s mission is to improve the quality of life in our state by creating opportunities to experience excellence in the arts, history, libraries and nature in North Carolina by stimulating learning, inspiring creativity, preserving the state’s history, conserving the state’s natural heritage, encouraging recreation and cultural tourism, and promoting economic development. Read More at: outerbankswave.com NCDNCR includes 27 historic sites, seven history museums, two art museums, two science museums, three aquariums and Jennette’s Pier, 39 state parks and recreation areas, the N.C. Zoo, the nation’s first state-supported Symphony Orchestra, the State Library, the State Archives, the N.C. Arts Council, State Preservation Offi ce and the Office of State Archaeology, along with the Division of Land and Water Stewardship. For more information, please call (919) 807-7300 or visit www.ncdcr.gov. 28 Albemarle Tradewinds July 2018 albemarletradewinds.com
The Outer Banks Wave Life Is A Bowl Of Cherries – Cherries Clafoutis After finding some lovely cherries at Tarheel Produce, I donned my thinking toque and decided to make a cherry clafoutis. “Rosie, what is a clafoutis,” you ask? Well, I’ll tell you. A clafoutis is a classic French, rustic dessert, hailing from the south/central Limousin region of France and dating back to the 1800s. Cherries are the traditional fruit used, but you could substitute other fruits - plums, blackberries, pears, apricot, whatever, but then, technically, you’d have a fl ognarde, not a clafoutis. It's not just another wave, By Rosie Hawthorne it's an experience. Limousin. The house of Remy Martin has exclusive rights to the prized Limousin oaks, the most expensive in the world, for its barrels in which to age cognac. And your scintillating dinner conversation could revolve around the Hundred Years War of the 14th and 15th centuries and one of the great military atrocities of the medieval period, specifi cally the Limoges massacre. Orchestrated by Edward, the “Black Prince” of Wales, 3000 defenseless Limoges citizens - men, women, and children - were slain. Read More at: outerbankswave.com I always like it when whatever I’m cooking comes with a history and the Limousin area has an interesting story to tell. One can prepare an entire meal from Limousin and its capital, Limoges. Limousin has some of the best beef farming in the world - Limousin cattle - so you could have a nice steak from highly prized Limousin cows, served on exquisite Limoges porcelain. Your dessert, of course, would be the traditional clafoutis aux cerises. Your meal would not be complete without a nice cognac aged in oak barrels fabricated from the highly distinctive oaks from the forests of Now, back to the clafoutis. A clafoutis is a dessert, hovering between a cake and a custard, with a batter poured over cherries in a buttered baking dish. Traditionally, the cherries are unpitted. And there’s a reason for this. The pits contain a substance called amygdalin, a naturally occurring chemical compound which imparts an almond taste, enhancing the dish’s flavor. The fl avoring is released into the custard of the clafoutis when baked. I’m basically lazy, so the no-pitting thing works very well in the interest of the authenticity of the dish. Join the Currituck Chamber of Commerce today to take advantage of these and other member benefits! Advertising Education Networking Advocacy Contact us today to learn more and join! 252.453.9497 | info@currituckchamber.org “When consumers know that a small business is a member of the chamber of commerce, they are 49% more likely to think favorably of it and 80% more likely to purchase goods or services from the company in the future.” - The Schapiro Group Study Clafoutis Aux Cerises or Cherry Clafoutis 3 eggs 1/2 cup sugar 6 TB unsalted butter, melted and slightly cooled (plus more to butter the pan) 1 cup fl our pinch kosher salt 7 oz. skim milk 1 oz. heavy cream 1/2 tsp almond extract 1 TB Kirsch, or cherry liqueur 2 cups cherries, stemmed but not pitted Rosie Note: You could use 1 cup whole milk in place of the skim and cream. Salesperson Needed for the OBX. Call Scott Perry 252-312-2302 Directions: Heat oven to 400°. Whisk eggs together with sugar until light in color. Gradually whisk in butter. Add in fl our and salt and continue mixing until fl our is incorporated. Slowly pour in milk and cream mixture, a little at a time, then the extract and liqueur, mixing well, until batter is smooth. Place cherries in a buttered 9-inch cake pan. Pour batter over the cherries and bake about 25 minutes, until lightly browned and almost set in the middle. Let sit for 10-15 minutes before slicing into wedges. Enjoy! For more recipes, tours of my garden, and the occasional travelogue, please visit with Rosie at KitchensAreMonkeyBusiness.com. For any culinary questions, e-me at Rosie Hawthorne@gmail.com. facebook.com/AlbemarleTradingPost Albemarle Tradewinds July 2018 29
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