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Raw Asian Persimmon Smoothie
Here in Korea, red persimmons (Fuyu), also known as “hongshi,” offer a sweet, succulent and seasonal alternative to pumpkins, which I also love, but sometimes make me homesick. Of the many things I look forward to in the Korean autumn season, one of those is slurping an overripe blood-orange persimmon! And to take it a step further, in an attempt to replicate a glorious persimmon smoothie experience I had in a local coffee shop, I threw together a recipe of my own combining only 4 simple ingredients. Try it today!
4 very ripe Fuyu persimmons
8 pitted dates
1 cup ice water
1 tsp. lemon juice
1. Peel persimmons while holding each one over the blender. As they are very ripe, the fruit should easily separate from the frond and fall right into the blender, yielding a jelly-like texture.
2. Add pitted dates and lemon juice
3. Blend at medium to high speeds until mixture is thick, even and orange. You can expand or increase fluidity in the mixture by adding more water and lemon juice.
4. Pour into 4-6 glasses, depending on size, and enjoy!
Incheon Beach Hike
Over the years I have spent in Seoul, there is one place I often went to for solace, sanity and sea glass. This required getting to the airport; but not to catch a plane, but rather a local bus routed to take visitors to their hotels, including the Grand Hyatt, and then later out to an enchanting series of beaches separated by rock formations and minutes of walking distances. As each beach along the southwestern stretch of Yongyudo Island near Incheon International Airport has its own character and unique appeal, they make a must-see destination for anyone visiting Seoul with some downtime—they are conveniently located near the airport, as well! Let me walk you through the most prominent of the beaches I had the pleasure of hopping through on this misty, un-crowded autumn day.
1. Wangsan Beach
Wangsan Beach is the furthest major Incheon beach on the bus route, so far. Although this beach is bigger and more spacious than its popular neighbor, Eulwangni Beach, it is often less-trafficked than preceding beaches, thus offering soothing wide-open sandy spaces and relative quiet. There are a few hotels, seafood soup (galguksu) restaurants and a coffee shop; and new construction is taking place in anticipation of bigger crowds to come. One major plus to sea glass hobbyists, like myself, is that Wangsan Beach offers an abundance of exquisite aqua-blue sea glass in various shades and hues I had rarely seen elsewhere—even on other Incheon beaches!
2. Eulwangni Beach
Eulwangni Beach, as I mentioned before, is, by far, the most populous and celebrated of the Incheon beaches. The beach itself is a picturesque alcove flanked by two rocky, tree-lined hills, and boasts a wide array of restaurants, hotels, karaoke joints, coffee shops and convenience stores to accommodate regular weekend and holiday traffic. There is even a playground nestled in a small grove of shade pines, with some “green” power-free exercise equipment on the side for the grownups. Eulwangni is, by far, the most family-friendly of the Incheon beaches, as well as the most accommodating for large groups and events like company picnics.
3. Fairy Rock (Seonnyeo) Beach
Fairy Rock or “Seonnyeo” Beach is one of the smaller beaches, whose rock formations beckon for beachgoers and visitors to stop and snap some photos on the way to the bigger beaches. There are few accommodations, basically a camp ground and a few mom-and-pop seafood soup restaurants. And despite its natural splendor, Fairy Rock Beach is mainly, from what I have seen, a scenic stopover on the trail to the bigger beaches.
4. Masian Beach
Masian Beach, like Fairy Rock, is smaller and less populous than the Eulwangni and Wangsan Beaches. Masian seems largely to be a fishing beach, as many go there to camp and to fish, and is often dotted with tents and fishing boats. During low tide, residents, campers and visitors can often be seen hauling buckets out to its vast mud plains in search of sand crabs, snails and mud fish to eat or sell. Masian also offers spellbinding views of small islands and distant mountains.
To get to the Incheon beaches from Incheon International Airport, go to the Passenger Departure Terminal and then exit at the Gate 2 platform bus stop. Buses 302 or 306 will take you to Eulwangni and Wangsan Beaches. *Tip: Bus 306 usually runs the more “scenic” route that goes past the smaller beaches, while 302 will usually fast-track visitors straight to Eulwangni and Wangsan Beaches.
Gret’s Pear Bears (Silver Soul)
To kick off the Fall baking season, I wanted to introduce another smash hit…Gret’s Pear Bears (original recipe) from Grapes Café, a landmark setting in my latest novel, “Silver Soul.” These were a little time consuming at first (which was why Della and Diana only served them once a week in the Café), but very well worth it if you have company, a potluck to go to, or would like some warm, buttery, fruity taco-like turnovers with your cup of coffee (or tea) or, perhaps two scoops of vanilla ice cream. If so, try the recipe below today!
Best served warm. Yields about a dozen pear bears.
Gret’s Pear Bears
Dough Base:
2 cups all-purpose flour
1 teaspoon salt
½ cup butter
½ cup ice-cold water
Filling:
1 ½ cups sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
1 tablespoon lemon juice
4-6 pears (or apples), peeled
Preheat oven to 350 degrees.
1. Combine flour and salt into a large mixing bowl. Cut up butter and fold into the mixture until it becomes crumbly. Add cold water and mix until the dough forms into a roundish ball. Add more flour, if necessary, for added thickness. Chill for about 30 minutes.
2. Cut up pears or apples, and dice into small pieces (the smaller the better). In a large sauce pan, combine sugar, cornstarch, cinnamon and lemon juice. Add pear or apple pieces, and boil at medium heat while stirring until mixture is thick.
3. Roll dough into 2-3 inch balls and flatten with a smooth glass or rolling pin (or roll dough onto a large, flat surface and use a small bowl as a cookie cutter) until dough is a flat pancake-like circle. Scoop 1-2 tablespoons of pear/apple mixture onto half of the circle. Then fold the other half of the circle partially over the pear/apple mixture so that some of the fruit pieces remain exposed for the “bear paw” appearance. Pinch the side corners to seal the ends. Cut 3-4 small slits into each pear bear for optimal baking.
4. Bake for 15-20 minutes until dough is golden brown. Remove and place onto wire rack for cooling. Enjoy!
Cheddarbake Twists Recipe from Grapes Cafe (Silver Soul)
Cheddarbake Twists (original recipe) are one of the hottest menu items served at the Grapes Café, a landmark setting in my latest novel, “Silver Soul.” After making and enjoying them myself several times, I decided they were too good not to share! Personally, I think they look great on any dinner table, but go fabulously with a good cup of coffee or glass of red wine after a long day of writing, work and kids. Try it out yourself today!
Cheddarbake Twists, Grapes Café
Best served warm. Yields about a dozen
Bread Dough Base:
1 ½ cups warm water
1 tablespoon yeast
2 tablespoons sugar
3 ½ cups flour
2 teaspoons salt
1 ½ cups sharp cheddar cheese (shredded)
1 tablespoon crushed cayenne pepper (optional)
Brush Coat Topping:
½ cup melted butter (1 stick)
1 teaspoon garlic salt
½ teaspoon black pepper
Preheat oven to 400 degrees.
1. Pour warm water into a large bowl. Add yeast and sugar, and let the mixture sit for 10 minutes. Then add flour and salt, and knead/mix until dough forms into a smooth ball. Let dough rise for 15 minutes. Prepare butter mixture, by melting butter in a sauce pan and adding the garlic salt and pepper.
2. Roll handfuls of dough into 5-6 inch sticks. Press a groove down the middle of each dough stick and press in shredded cheese. Brush dough sticks lightly with the melted butter mix (leave some for garnish), and then twist each stick. Place dough sticks onto an ungreased baking sheet, and let rise for 15 minutes.
3. Place sticks in the oven and bake for 15-20 minutes until golden brown. Cool for about 5 minutes. For garnish, apply one more brush coat of butter mixture and sprinkle with crushed cayenne pepper.
4. Enjoy!
Silver Soul, Unveiled
I am happy and proud to introduce my 3rd novel, “Silver Soul,” a beach novel set in the island community of Edgartown on Martha’s Vineyard, which encompasses the journey of two sisters who build new lives in the face of great loss and adversity. The story unfolds when Della, a recently widowed Marine wife and stay-at-home mom joins her newly-divorced older sister, Diana and their mother in their childhood home to recharge and gain new direction. And it is here they unexpectedly lose their mother, as she passes in her sleep. Diana and Della then decide to leave their old lives behind and start anew by combining resources to start a coffee shop, Grapes Café. Their new journey of life and love is, by no means, an easy one. But against all odds, they thrive and become “Silver Souls” like they referred to their mother as—one who can rise up and thrive in the face of misfortune, rather than be torn down by it.
I was inspired by the term, “Silver Soul” as I perceive it as sort of a silver lining around the term “old soul,” which connotes one becoming cynical and jaded after experiencing misfortune. A “Silver Soul,” however, grows in resilience and determination.
I chose the setting because, despite my love for all things ocean, anywhere in the world, Martha’s Vineyard has a unique charm, a sort of “magic” that, in my opinion, cannot be found anywhere else—even in communities similar to it like Nantucket or Cape Cod, which undeniably have their own charms. I also have the privilege of knowing some great people there, including long-time family friends, who are generational Islanders.
And due to some lively discussions I’ve had with residents about life on the Vineyard, I am also familiar with the struggles and contrasting interests that exist between year-round residents and “summer people,” some of whom own homes, but who visit the Island only seasonally. Housing availability continues to pose a stalemate for both year-round and seasonal hospitality and service workers. And to their credit, many home and business owners realize this, and make continuous efforts to reach an equilibrium for the sake of their tenants and employees; but also walk a fine line in helping those in need and preserving their cultural environment and legacy.
And even from across the opposite ocean, living in Seoul, Korea, I am inspired to see many, many novelty coffee shops, both major chain and mom-and-pop types, all thriving in their unique characters. Having asked a colleague who worked in Korean media to explain the reason behind Korea’s coffee shop explosion, she said that coffee shops were, indeed, spurred by the Recession, as they could be run on very minimal staff and inventory, and provide the “inexpensive luxury” of gourmet coffee on-the-go. And as a frequent customer to about a dozen or so coffee shops just on my street alone, I often wondered what it would be like to open one of an original design—in that magical place I love called Martha’s Vineyard. Then I decided I had to at least write about it and take it from there…