Book Review: In the Time of the Butterflies by Julia Alvarez

This book originally caught my eye because in my senior year of college I took a course on the history of the Dominican Republic and had learned all about Trujillo and his horrible, horrible dictatorship. I also read fiction books similar to this one that combined fact and fiction about the regime and the Trujillo era. Thus, I thought I would read this as a "continuation" of my course.

After reading The Feast of the Goat (a fiction book from my course), my professor at the time had said that almost all of Trujillo fiction books were similar and implied that they were a waste of time to read. I have to admit I partially read this to see if he was right, and I have to say that he was.

This book is about 4 sisters, three of whom were assassinated by Trujillo because they were instrumental in starting a revolution to overthrow the government. Dede was the fourth sister who survived. The other three, Maria Teresa (Mate), Minerva, and Patria were nicknamed Las Mariposas (the butterflies). It gives the tale of their revolution from each of their points of view. It gives a fictional background on how they got involved, what happened while they were imprisoned, and even what happened leading right up to their deaths. It gives you details on their family and their hardships, and it tells a story of Dede's hardships after her sisters' deaths.

The book is divided into four parts. The first three parts have 4 chapters in each, one for each sister. The last part is an epilogue that tells the fictional story of what happened to Dede and the rest of the Maribal family after the deaths of the famous sisters. Each sister has her own way of telling her story which is consistent throughout the book. For example, Maria Teresa's chapters are always laid out in a diary format. The other three, though, are basic prose.

I have to say that this book did suck me in. Even though it was similar to other books I had read about this era, I am still intrigued and baffled by the tales that come out of the Trujillo era, or should I say as a result of the Trujillo era. Even though they are almost always the same--Trujillo sleeps around with young (sometimes underaged) girls, he goes on a killing rampage murdering everyone he thinks will rise up against him, he hires spies to listen in on Dominican citizens in a effort to stop an uprising--they always manage to draw me in. And why wouldn't they?! They have violence, suspense, sex, love-all of the ingredients to make for a juicy novel, even if it is cliche!

Other than being cliche, I thought that the author did a poor job of establishing the setting, especially when it came to Dede. I was never sure really when she was in the "present" or when she was reminiscing. Also the dialogue between the reporter and Dede seemed confusing. I couldn't quite get who was who at first.

I'm not sure I would recommend this book. I mean, I think it was okay, but I don't think I'd have someone go out of their way to read it. The only thing that I can say is that it was an easy enough read that it wouldn't take a lot of time, but for someone who doesn't have much background on the Trujillo era, I'm not sure that they'd be that into it.

Grade: C

Recipe: Hot Crab Souffles

Admittedly, I didn't know what to expect as I made this. I've never eaten or made a souffle before, and I have to say it wasn't as I had imagined. In fact, everyone makes a big deal out of making them, but I thought it was incredibly easy to make. The place I felt it was lacking was the taste. It was a lot fluffier than I thought it was going to be, and I didn't feel as though the curry powder was the best spice to use. The problem with curry powder whenever I use it is that I can never seem to balance it out. It always seems like there is something missing to me, but I can't figure out what. I highly suggest that you have something else to go with this dish, like a salad or something. It's too light to eat on its own, unless you are having it for a light lunch.

Taste grade: C

As for cooking it, I thought it was actually kind of fun. I gathered up all of my materials before I made it and had them measured and at the ready. The eggs were the hardest to separate, but I learned that if you crack them in one bowl and then just take a tablespoon measuring spoon and scoop out the yolk, you can get it done fast. It was really cool watching the stiff egg whites mix with the crab mixture, too, and watching it get all fluffy.

Cook grade: A

Here's the recipe:

Hot Crab Souffles (Appetizers, Finger Food, Buffets, and Parties, 2009)

1/4 cup butter
3 tbsp fine wholemeal (whole-wheat) breadcrumbs
4 spring onions (scallions), finely chopped
1 tbsp Malayan or mild Madras curry powder*
2 tbsp plain (all purpose) flour
7 tbsp coconut milk or milk
2/3 cup whipping cream
4 egg yolks
8 oz white crab meat
mild green tabasco sauce
6 egg whites
salt and ground black pepper

Use some of the butter to grease six ramekins or a 1.75 litre/3 pint/7.5 cup souffle dish. Sprinkle the breadcrumbs in the dishes or dish and roll them around to coat the base and sides completely, then tip out the excess breadcrumbs. Preheat the oven to 400.

Melt the remaining butter in a pan, add the spring onions and Malayan or mild Madras curry powder and cook over a low heat, stirring frequently, for about 1 minute, until softened. Stir in the flour and cook, stirring constantly, for 1 minute more.

Gradually add the coconut milk or milk and the cream, stirring constantly. Cook over a low heat, still stirring, until smooth and thick. Remove the pan from the heat, stir in the egg yolks, then the crab. Season to taste with salt, black pepper and Tabasco sauce.

In a clean grease-free bowl, whisk the egg whites with a pinch of salt until they are stiff. Using a metal spoon, stir one third of the whites into the crab mixture to slacken, then fold in the remainder. Spoon into the dishes or dish.

Bake the souffles until well risen, golden brown and just firm to the touch. Individual souffles will take about 8 minutes, while a large, single souffle will take 15-20 minutes. Serve immediately.

*I used regular curry powder since I couldn't find what they were talking about.

Over all grade: B

Recipe: Chocolate Swirl Cheesecake

Well admittedly, I am cheating a little by writing this post...I didn't exactly taste the pie. The truth is I don't like cheesecake (gasp!), however, I did get some testimony on how the pie/cheesecake turned out.

According to guinea pigs/taste testers/parents...it turned out delicious! Very smooth...which was actually a concern for me considering how the batter turned out before I put it in the oven to bake.

*Last night I actually tried it (female testimonial aka mom told me I should always try my own cooking), and I have to say it was quite good (for me not liking cheesecake). It was smooth and creamy. The strawberries were a PERFECT complement to the pie. However, I'm not sure if I was a fan of the semi-sweet chocolate swirl. I thought it was too much...especially without the strawberry. With the strawberry, everything went great together. Without it, the chocolate overpowered the vanilla cheesecake, and I wasn't a fan. I would say definitely garnish the top with a fruit topping. It adds to the flavor and breaks up the chocolate a little bit. (10/11/10)

Pros: It turned out tasting great. *The fruit was an excellent addition. (10/11/10)

Cons: I found myself very skeptical of this recipe. First of all, I couldn't find a 6 oz crust that was 8 inches at the store. All of them were 9 inches. Secondly, my batter turned out lumpy. This could've been because of the mixer I used (I'm still trying to get used to the new one we just got), or it could've been because of the batter itself. Lastly, I pride the fact that the oven I use is ALWAYS on the dot with every recipe I've used (except for cookies). On this one? Not so much. The recipe claimed that you only bake it for 25-30 minutes. I had to bake it for 35. Also, I learned the key here is that you have to take it out when the middle is almost set. Not runny but not completely solid either. Just almost. This is indicated in the recipe, though. Clean up was average-not too much, not too little. Also, the garnish. It doesn't suggest a garnish for you at the end of the recipe. I did the whipped cream and strawberries, but word to the wise- don't use Reddi Whip or any kind of spray can whipped cream ahead of time. It goes flat quickly (whoopssss....). Use Miracle Whip or wait until you are just about to serve it to garnish it.

(Picture to the right is my lumpy batter)

Overall, I'd recommend it for a small get together. The prep was a little bit of a hassle to this one, but I heard the final product is great, so I can't argue with that. Over all I'll rate this as an indifferent/neutral rather than a like or dislike since I feel as though the cons and outcome cancelled each other out.

Here's the recipe if you want to try it out for yourself:

Chocolate Swirl Cheesecake (from Hershey's Fabulous Desserts, 1989)

4 packages (3 ozs each) cream cheese, softened
1/2 cup of sugar
2 eggs
2 teaspoons vanilla extract
1/2 cup Hershey's Semi-Sweet Chocolate Chips or Mini Chips Semi Sweet Chocolate
1 teaspoon shortening
8 inch (6 ounces) packaged graham cracker crumb crust

Heat oven to 325. In large mixer bowl beat cream cheese and sugar. Add eggs and vanilla; beat well. In small bowl reserve 1/2 cup cream cheese mixture. Melt chocolate chips with shortening in top of double boiler over hot, not boiling, water; stir into reserved 1/2 cup cream cheese mixture. Pour vanilla mixture into crust. Spoon chocolate mixture by dollops onto vanilla mixture. Using tip of knife swirl for marbled effect. Place filled crust on cookie sheet. Bake 25-30 minutes or until center is almost set. Cool on wire rack. Cover; chill several hours or until firm. Garnish as desired.

For the garnish I just used strawberries and Reddi-whip, but like I said, the latter was a poor choice and I'd go with Miracle Whip.

This was the last recipe of this cookbook that I'm going to make! Read the next post for the "exit entry".

Recipe: Chocolate Upside-Down Coffeecake

This was tonight's creation. Please excuse the middle of the cake- part of it wound up sticking to the pan and it was a little messy getting it out.

Over all, I think I liked this cake. I have to admit that the jury is still out on the apple jelly on top. I thought it was a little weird with the chocolate. Other than that, though, I liked the cake. Luckily, the apple didn't have a strong taste and the chocolate chips were more prominent.

The upside to this cake was that it was very simple to make and there was easy clean up.

The downside (get it? Upside/downside- it's an upside-down cake...ah, never mind) was the apple jelly. It was just too weird for me to be mixed with chocolate. I had the reservation going into it and I still have it even after tasting it. It won't stop me from trying it again, but still, I thought it was weird. Also, some might think it's a downside that the cake had to cook for about 50 minutes. Other than that, there wasn't a downside. You can always change the jelly to strawberry or raspberry or something if you don't like it.

I would probably serve this at a small get together or party. I wouldn't serve it at a big event.

Ok, so here's the recipe (taken from Hershey's Fabulous Desserts, 1989):

Chocolate Upside-Down Coffeecake

3/4 cup apple jelly (I used more than this- I used however much it took to cover the bottom of the pan)
1 package (16 ounces) pound cake mix
1 cup Hershey's milk chocolate chips, divided into two 1/2 cups

Heat oven to 325. Grease and flour 9 inch square baking pan. Spread jelly evenly onto bottom of prepared pan. Prepare cake batter according to package directions (you'll need water, 1/4 cup butter or margarine, and 2 eggs). Stir in 1/2 cup milk chocolate chips. Pour batter over jelly layer, spreading gently and evenly. Sprinkle remaining 1/2 cup chips over top. Bake 50 to 55 minutes or until cake springs back when touched lightly. Cool 5 minutes in pan; invert onto serving plate. Cool at least 15 minutes; serve warm.

That's all! Stay tuned for the next recipe Strawberry Cordial Cookies!

Recipe: Mint 'N Chocolate Fudge

Out of the things I've made thus far, I think I've liked this one the least. It looks pretty and sounds awesome to make, but I thought the taste and process weren't up to par. I can't say that it tasted horrible because it definitely didn't. It was nice and chocolatey, and definitely tasty, but at the same time not the best fudge I've ever tasted.

So, here are the pros to this recipe. First of all, it was pretty easy and quick to make as far as fudge goes. It was a microwave-only recipe, and didn't require the stove top at all. I like that in the end, since I had to layer the pan with tin foil, all I had to do after cutting the fudge was throw away the tin foil and there was no mess. The chocolate flavor was strong, and it was really good. I thought the fudge set pretty quick too in the fridge.

Cons? The whole process was very messy. There was a lot of confectioners sugar and cocoa everywhere and I had to use a lot of bowls and spoons and what not, so definitely not an easy clean-up. I also did not like the texture of it in the end. I'm not sure if perhaps I didn't blend the mixture enough or what, but I thought the texture of the fudge was very coarse. I wasn't a fan. Also, my mom said that the fudge was extremely sweet (although good!).

When would I serve this? Well, it would be good for after dinner or at a buffet party. The mint also makes it great for the holiday season. Don't get me wrong- although I don't think that this is the greatest fudge recipe, I think I would definitely still serve it as something that people could pick at. I would just have other desserts there too just in case.

Ok, so recipe (taken from Hershey's Fabulous Desserts-1989):

Mint 'n Chocolate Fudge

1/2 cup of butter or margarine
3/4 cup Hershey's cocoa
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk
Pastel Mint Topping (recipe follows)

Line 8-inch square pan with foil. In medium microwave-safe bowl place butter. Microwave at high 1 to 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in confectioners' sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave at high 1 to 2 minutes or until mixture is hot. Beat with whisk until smooth. Immediately pour into prepared pan. Cover; chill until firm. Spread Pastel Mint Topping evenly over fudge; chill until firm. Cut into 1-inch squares. Cover; store in the refrigerator.

Just to note: when I put the fudge in the microwave until the mixture became hot, I put it in for a total of 2 minutes and 30 seconds.



Pastel Mint Topping

In small mixer bowl beat 3 tablespoons softened butter or margarine, 1 tablespoon water and 1/8 to 1/4 teaspoon mint extract until blended. Gradually add 1 1/2 cups confectioners' sugar and 2 drops green or red food color. Beat until smooth.


That's all for this one! Stay tuned for 6 more recipes from this particular book. I determined that I'm going to pick 10 recipes out of a book and do them before I move on to another., so be sure to check in!