If you’ve never seen a real coconut tree climber, here’s your luxury family vacation memory of a lifetime!

A Nevis native, Mac kee France—or Uncle Mac kee, as guests like to call him—oversees the Kids For All seasons* club and family activities at Four Seasons Resort Nevis in the West Indies. He is also launching “Nevis World of Wonder,” a roster of amazing local experiences for children and their parents. So we thought it was time to sit down with Uncle Mac kee to hear more.

HFWT: Tell us about your “Nevis World of Wonder” activities—new this year, right?
MF: That’s right. It’s really lots of fun. We’re offering cricket lessons for kids on the beach, crab hunting, guided snorkeling reef tours and “Ecobio Golf,” where families take a swing towards the sea and feed fish with biodegradable golf balls. And we’ve got Calypso dancing lessons because, you know, a family that moves together, grooves together.

HFWT: You offer kids’ classes on Nevisian dialect. Teach us how to say something?
MF: Here you go: “Me know now Nevis.”

HFWT: What are the most popular activities?
MF: For sure the Sea Turtle Camp and Adoption Program, including the annual Tag and Release Program. Laser Sail School, the only one in the Caribbean, (for kids eight and older) where they can earn sailor stripes in Nevis. Pee Wee Golf, our Tennis Clinic and Golf Course Monkey Sighting Tour.

HFWT: What are some of your personal favorites at the Kids For All Seasons kids’ club?
MF: Hmmm, I’d say the lizard hunts, crab hunting on the beach and nature walks around the property.

HFWT: We’ve been hearing a lot about this… What’s the Coconut Story?

MF:  I thought you’d never ask. This is 45-minute talk we give on the lawn with Nevisian Spiderman Wilkie, AKA a real-life coconut tree climber. Listeners gather at the Ocean Pool lawn on picnic blankets.

It taps into Nevis culture and the myriad uses of coconuts—fascinating fruit or indigenous nut?—in crafts, cooking, healing and wellness, toy making, home décor… We also talk about the practical purposes (i.e., a broom made of palm fronds). Nevisian women, known for looking forever young, swear by coconut oil, a natural and cost-effective homegrown product, perhaps our best-kept beauty secret. We tell about the difference between a jelly (short for a young, green coconut) and a mature, dry coconut.

We serve local coconut treats: macaroons, sugar cakes and tarts, the trendy Coconut H20. I demonstrate how to open a coconut with a cutlass or Nevisian-style with a large rock. Then Wilkie makes an appearance. In a suspenseful, Spiderman style, with bare hands and feet, he scales one of the 125-foot palm trees in seconds and forages fresh coconuts for the crowd. We crack them right open and serve guests coconut milk and water. It’s pretty exciting to witness—very much a local, authentic experience.

HFWT: Describe Nevis in five words…
MF: Friendly, laidback, green, serene, small-town.

*Kids For All Seasons (KFAS) is a Four Seasons complimentary recreational and educational program for children of resort guests. Most KFAS clubs are designed for youth four to 12 years old, and open daily from 9 to 5. (Younger children can often join KFAS with a nanny or parent, or resorts can arrange for babysitting.) But details vary from property to property, so check the resort’s website for more information.

Kids can go all day or just for an hour or two. Activities inside and out include games, sports, music, treasure hunts, swimming, arts and crafts, cultural education, environmental preservation work and yoga. Not your average camp, the VIP offerings are pretty extraordinary—for example, at Four Seasons Resort Costa Rica at Peninsula Papagayo, there’s a Dive-In Movie Night where kids watch a film from inflatable seats floating in the pool with the screen suspended between two palm trees. The fun roster includes Spanish lessons, mini golf, pizza making with the chef and—on special occasions—traditional Costa Rican nights with live Merengue and Salsa, stiltwalkers, traditional garb, acrobats and drumming.

Read more on Nevis in Four Seasons Magazine. 

Read our “Concierge Recommendations” for Nevis in Four Seasons Magazine. 

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Our vacation to Four Seasons in Punta Mita, Mexico was a sentimental one for me—especially since it’s in a country that values family.

The stress and worry that accompanied me on the short plane ride down from San Diego, California disappeared the second my husband, my five-year-old daughter and I stepped into the open-air lobby of Four Seasons Resort Punta Mita, Mexico.

There it was: Bahía de Banderas, a vast natural bay spanning some 60 miles of coastline. It was just as beautiful as I remembered, with its normally turquoise waters briefly tinted grey by dramatic late-afternoon clouds hovering in a bright sky. I fumbled for my camera, but my daughter was eager to rip open the bag of candy she had just been given, the first of many resort treats.

It had been seven years since our last visit to Riviera Nayarit, a 200-mile stretch of Mexico’s Pacific coastline. During that time, my father’s memory rapidly failed, at an age when some contemplate early retirement. This part of the world had been his vacation retreat, and though his memories might be fading, mine were still vivid, full of sun and mango-margarita-filled adventures with family and friends.

My reasons to return to Punta Mita were threefold: year-round bathing-suit weather; a beachfront resort with Four Seasons comfort; and a desire to visit this sentimental place with my daughter. The resort also happens to be located in a country known for cherishing family and maintaining especially tight bonds throughout generations.

We arrived without an agenda, but enthusiastically spent four days rarely separated—except for my husband’s morning ocean swims and my signature Punta Mita massage (cold tequila on knotted shoulders works wonders, trust me). My daughter developed an intense love of our elegantly appointed one-bedroom suite, eventually nicknamed “the womb” by my husband for its cocoon-like effect.

She could nibble on healthful, locally sourced in-room dining (try the fish tacos and San Blas shrimp burrito) while watching familiar TV shows. And she never hurried to vacate the suite’s heated private plunge pool, especially when it was illuminated for a swim under the stars. That was her happy place. I understood. The suite felt like home away from home, only better—it also had a giant patio hammock and a gelato cart within sprinting distance.

Outside, family paradise awaited. On inner tubes or pool noodles, we floated around the lazy river more times than I can count. Here, my daughter ordered her first cherry Icee—the empty cup brought home shells she painstakingly collected on the private beach. I floated with a margarita in hand while another guest ran against the current for exercise. Genius, I thought.

The heated Nuna pool stole my heart with its panoramic views from almost every angle. My well-traveled husband declared Nuna’s menu the best poolside food he’d ever had.

My favorite afternoon was spent snuggled up together on the beach in a shaded, plush canopy bed—between dips in the ocean. The tide was low enough to reveal minnows swimming in the tide pools along with the occasional black crab. My daughter climbed onto a small rock for a better view. As I pointed out the live barnacles beneath her feet, she leapt backwards, startled, and fell into the soft sand, nearly covering herself with it from head to toe. We all laughed, including my daughter, and for the rest of the day, we joked about the scary barnacles while we rotated through beach activities.

It turns out that when you’re rusty at Smashball, which requires that you hit a small ball back and forth with wooden paddles, attempting to teach a five-year-old provides comic relief to other beach-goers. We blamed the ball, but agreed future family time on a beach near our home in San Diego would be a must to improve our game.

Really, no place is as special to me as Bahía de Banderas. I have memories of fishing near the wildlife-rich Marieta Islands, just offshore, and exhausting my arms surfing. When I closed my eyes and listened to the rumbling of the bay, I could almost transport myself back in time… until my daughter’s giggles snapped me into present day.

Punta Mita wasn’t the same without my dad, but I felt reassured knowing new memories can be created with old memories totally intact.

As a family, we marvelled at the white spouts of humpback whales. With the help of a chef, our normally shy daughter learned to make a perfect tostada in the resort kitchen. We played countless games of “I spy,” spotting everything from lizards to birds chasing each other on the lawn. For the first time in years, our phones were used as cameras only, laptops remained closed, and our minds slipped fully into family holiday mode.

I’m forever grateful to the resort for sending us home happier, united and better-equipped to tackle a taxing, terminal disease. Afterwards, I rehashed our Punta Mita trip over lunch with my dad, and in an unusual moment of clarity, he looked me straight in the eye and exclaimed, “I love it there!” Me too, Dad.

Katie Dillon’s father passed away shortly after her Punta Mita visit.

Read more about Punta Mita in Four Seasons Magazine. 

Read our “Concierge Recommendations” for Punta Mita in Four Seasons Magazine.

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Five things to do with the family at Four Seasons in Costa Rica this summer, including a new summer camp for kids.

Huge, shimmering blue butterflies, pristine beaches, twisty jungle pathways, colorful birds, chattering monkeys… and chocolate growing on trees (well, cacao beans, anyway)! No wonder Costa Rica is such an ideal spot for families to explore.

And at Four Seasons Resort Costa Rica at Península Papagayo, from May to November the tropical vegetation is lush and at its peak.

Liliana Virguez manages the resort’s *Kids For All Seasons (KFAS) and Teen Center. She also oversees the new Eco-Camp Papagayo. We asked Liliana to share her favorite five family-friendly experiences…

1. Eco-Camp Papagayo: NEW! A free summer day camp for kids five to 12, this new program focuses on the preservation of flora and fauna, marine life and our forest environment. Kids can learn how to snorkel and take underwater pictures, hunt for hermit crabs on the beach, plant a tree, create and star in their own video about conservation, go bird watching and try a golf lesson.

Our complimentary Kids For All Seasons club for children four to 12 is also available in May, September and October. For older kids, there’s the Tuanis Teen Center.

2. Chef’s Garden Table at Caracol: NEW! This is right in the resort’s organic garden. Chef Mario serves up delicious salads made from the herbs and vegetables growing all around diners. Families can try a taste test to compare local beef with American beef, and sip cocktails/mocktails served in glasses made from a native tree called jicaro.

3. Chocolate: NEW! Known as the Chocolate Factory, this workshop teaches about how chocolate is made—from cacao bean on the tree to grinding, melting and, the best part, eating. We also talk about the role chocolate has played in Costa Rican history—for example, did you know that cacao beans were once used as money?

4. Nature hike: You can see a ton of wildlife here; the key is to pay attention: sharpen your eyesight and listen to the sounds of nature, and you might spot our loud howler monkeys, quick white-faced monkeys, friendly Coatis and iguanas. If you are lucky enough, you may discover exotic, colorful birds or even a deer. Out on the water, guests might see turtles, tropical fish, whales or dolphins.

5. Trail of the Giants tour: This is on a golf cart, led by an expert guide. It’s a perfect way to see our award-winning golf course and wow panoramic views of the Pacific, surrounded by a tropical dry forest that’s home to endangered birds, iguanas, butterflies, monkeys and some 25 species of giant trees.

And we’ve got lots more ideas for families! Just ask us.

*Kids For All Seasons (KFAS) is a Four Seasons complimentary recreational and educational program for children of resort guests. Most KFAS clubs are designed for children four to 12 years old, and open daily from 9 to 5. (Younger children can often join KFAS with a nanny or parent, or resort can arrange babysitting services). But details vary from property to property, so check the resort’s website for more information.

Kids can go all day or just for an hour or two. Activities inside and out include games, sports, music, treasure hunts, swimming, arts and crafts, cultural education, environmental preservation work and yoga. Not your average camp, the VIP offerings are pretty extraordinary—for example, at Four Seasons Resort Maui at Wailea, children get to experience Hawaiian cultural traditions, such as making fragrant leis by hand with flowers gathered from the resort’s extensive gardens, ukulele lessons and learning about the legend of how Maui got its name; plus fishing along the shore and examining the sea cucumbers, urchins, hermit crabs and coral that live in the nearby tide pools.

Read more about Costa Rica in Four Seasons Magazine. 

Read our “Concierge Recommendations” for Costa Rica in Four Seasons Magazine. 

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Celebrate Dad’s special day with an extraordinary Father’s Day burger that the kids can make—recipes, plus toppings, from Four Seasons Hotel Toronto.

In our house, Father’s Day usually starts with early morning whispers in my ear. It’s my girls who can barely contain their excitement as they sneak downstairs to whip up a special surprise meal for Daddy. We’ll roll up our sleeves and spend much of the day in the kitchen getting ready to host dinner for all the wonderful fathers and grandfathers in our extended family.

Here in Toronto (Ontario, Canada) where we live—where we are bundled up indoors for much of the year—Father’s Day is the perfect time to take the party outside. To come up with just the right menu to please all our deserving dads, we decided to turn to the experts this year. We headed to glamorous dbar at the new Four Seasons Hotel Toronto where Chef Tyler Shedden was happy to help.

The menu at dbar has most dads drooling at first glance. Chef Tyler chose two classics that are not only easy to recreate, but are sure to be a crowd-pleasers—and, the most popular items on the menu: The Yankee and The Firehouse #312 (named after the famed firehouse right next door) hamburgers (recipes below). We think it’s the special sauces and toppings, though, that make these burgers stand out.

My little Chefs, Amoryn, nine, and Ella, seven, were thrilled to don pink aprons and tiny hats and learn all the tips and tricks involved in making these perfect backyard grill specialties for Dad. Try these out at your house?

Wishing you all a Happy Father’s Day, from our family to yours!

Extraordinary hamburgers, from Four Seasons Hotel Toronto

THE YANKEE: beef patty, iceberg lettuce, tomato, Vidalia onion, cheese, pickles, sesame bun, Yankee Sauce (see below)

THE FIREHOUSE #312: beef patty, BBQ pulled pork, Boston lettuce, cabbage coleslaw (recipe below), cheddar bun, Firehouse Sauce (recipe below)

Yankee Sauce

Serves: 8

Ingredients:
½ tsp (2 ml) white vinegar
1 ½ tbsp (7 ml) mustard
2 eggs
½ tsp (2 ml) black pepper
1 cup (250 ml) ketchup
1 cup (250 ml) vegetable oil

Method:
In a bowl, mix all ingredients until combined and thickened. Serve as a side with the burgers.

Firehouse #312 Sauce

Serves: 8

Ingredients:
1 tsp (5 ml) white vinegar
1 tbsp (15 ml) mustard
4 eggs
1 tsp (5 ml) black pepper
2 cups (500 ml) vegetable oil
10 puréed jalapeños (purée in a food processor with 1 cup (250 ml) of water and 1 tsp (5 ml) vegetable oil)

Method:
In a small bowl, mix all ingredients until combined and thickened. Serve as a side with the burgers.

Cabbage Coleslaw

Serves: 6-8

Ingredients:
1 tsp (5 ml) salt
1 tsp (5 ml) white vinegar
1 tsp (5 ml) vegetable oil
1 tsp (5 ml) mustard
¼ head white cabbage
¼ head red cabbage

Method:
1. Combine salt, vinegar, oil and mustard in a bowl. Cut the white and red cabbage into very thin slices and marinate in the mixture.

2. Allow to sit for four hours.

Note: Chef Tyler recommends getting the pulled pork at your local butcher or specialty food shop.

Read more about Toronto in Four Seasons Magazine. 

Read our “Concierge Recommendations” for Toronto in Four Seasons Magazine. 

Visit our Taste by Four Seasons site for food and chef inspiration. 

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Taking the kids to the Big Apple? Your how-to guide for family travel to New York

The city seen from the Queensboro Bridge is always the city seen for the first time, in its first wild promise of all the mystery and the beauty in the world.― F. Scott Fitzgerald, The Great Gatsby

There’s a saying that if you can’t find it in New York, it must not exist. To visit New York is to visit the world. No other city is perhaps as iconic as the Big Apple; the Empire State Building, Central Park and the Statue of Liberty are world-famous, yet truly accessible. The beauty of a family trip to New York City is how much you can see and do in just one city.

And consider a stay at the I.M. Pei-designed, Midtown Four Seasons Hotel New York. (Read about our recent visit to Four Seasons in New York and the hotel’s special family packages this summer.

Getting around:

By foot: New York is a walking city and is best enjoyed as such. The street musicians can’t be heard and the pretzel stands can’t be sniffed from inside a taxi.

By pedi-cab: The next best thing to walking is riding like royalty in the back of a pedi-cab (think rickshaw with a bicycle on the front). This is my favorite mode of transport—also the most expensive. The rates are listed on the pedi-cab and are always per person. Make sure to have the driver estimate the cost before you get in and don’t be afraid to negotiate.

By taxi: Taxis are plentiful in the city and are able to fit strollers in the trunk. They are all supposed to have seatbelts, but many don’t work; check before you leave the curb. Also, unless you are traveling with a baby in an infant car seat, you will be forced to hold small children on your lap. It’s what city moms do every day, but it makes me nervous every time.

By subway: The New York subway is the most efficient and affordable way to go long distances in the city. Many stations aren’t very stroller-friendly, however, be prepared to tackle stairs. Despite their bad rap, the subways are very safe.

By limo or house car: Obviously, the poshest travel choice is to take the Four Seasons hotel house car or to hire a limo and driver to whisk you around the city in glamorous style.

Must-see attractions for families:

Iconic skyline & Statue of Liberty from the water
The easiest way to see the major landmarks—and, more importantly, get a photo of your child in front of them—is to take a harbor cruise. Strollers roll easily onto the boat, there is no waiting in line for the attractions and there are plenty of snacks.

The Circle Line boat tours leave from 42nd street near the Intrepid Museum. The shorter cruise is 75 minutes and will take you past the Statue of Liberty and let you view the Empire State Building and Ellis Island. If you have a little more time you can take the full island tour for two-and-a-half hours and see 101 sites. The boats pass each attraction twice, so if you miss your phot-opp on the way down, you have a second chance on the way back. The Intrepid Sea Air and Space Museum is a great, and convenient, stop either before or after your cruise.

Central Park Like a Local
Cities are fun for grownups: shopping, dining out, seeing shows. For kids, it can feel like a lot of walking and waiting. Luckily, Central Park just happens to be, well, centrally located. Just north of Bergdorf’s and west of the fabulous boutique shopping on Madison Avenue, Central Park is the perfect oasis for everyone. The children’s area of the park was designed to have a variety of attractions placed right next to each other to make it easy for kids to enjoy:

*Hekscher Playground: This urban escape is almost two acres of swings, slides, climbing walls and water features. This is where city moms bring their kids to play. It’s clean, safe, has restrooms and plenty of shade.

*Central Park Zoo and Children’s Zoo: Just around the corner from the playground are penguins, puffins and sea lions just waiting for your visit. The Tisch Children’s Zoo is next-door and hugely popular for the littlest of visitors. Here children can get close to goats, sheep, a cow and a Vietnamese pot-bellied pig.

*Wollman Rink/Victoria Gardens: In the winter, you can don ice skates and work on your figure eight’s followed by a mug of hot cocoa. In the summer, the area is transformed in to a pint-sized amusement park. Victoria Gardens has rides that are just the right size for the stroller set. The roller coaster is almost thrilling, but kids over 13 might roll their eyes at you.

*Alice in Wonderland Statue: This statue is described as being “for children and meant to be climbed on.” It’s a gorgeous bronze depiction of Alice and her zany friends, also an excellent spot for mom and dad to rest while the kids explore.

Broadway Show
The New Victory Theater on famed 42nd Street is a theatrical gem not widely known outside of Manhattan. This is more than just children’s theater; it’s fabulous performances enjoyed by kids of all ages. The theater staff boast they won’t stage a performance that isn’t enjoyed by the adult programming directors as much as it is by young patrons. You can see a live performance of fabulous theater for as little as $14 per ticket—the same price you’ll pay for a movie. If you just have to see a Disney show, and they are fabulous, tickets are often less expensive Mondays through Wednesdays.

FAO Schwarz & Dylan’s Candy Bar
Skip the M&M store with it’s blasting music and the overcrowded Toys ‘R Us in Times Square and head uptown to what will likely be your children’s favorite stop on your New York City tour.

*FAO Schwarz earned its fame in the Tom Hanks movie “Big.” The life-size keyboard is on the second floor and ready for your child’s rendition of chopsticks played with two feet. You can even book a private tour for an hour before the store is open to the public.

*Dylan’s Candy Bar is just a few blocks from FAO Schwarz and better enjoyed after toy shopping. FAO is exciting enough without a sugar high. Dylan’s Candy Bar is the brain child of Dylan Lauren, daughter of Ralph. This three-story confection features 7,000 types of candy from around the world. It’s been the backdrop for shows such as “Gossip Girl,” “Project Runway” and “Cake Boss.”

The Top of the Rock or Empire State Building
Some things are touristy for a reason. A trip to New York isn’t complete with a ride to the top of the Empire State Building. If you’re not a patient line waiter, you can buy your way to the front. If you are planning on seeing several attractions, a CityPass can save you money and get you to the front of the line.

While the view from the Top of the Rock isn’t quite as spectacular as the Empire State Building’s, Rockefeller Center is more conveniently located and chances are your kids won’t know the difference.

Apps to download before you hit the streets
*NYC 24 Hour-Kick Map – This app covers all the subway lines, street addresses and even gives you directions.

*Time Out New York – Get real-time information on what’s happening in the city so you can enjoy NYC like a local.

*Central Park NYC Lite – Don’t be fooled, Central Park is not your local park: it covers 843 acres. This app will help you find what you’re looking for whether it’s a bathroom, carousel or subway stop.

Read more on New York in Four Seasons Magazine.

Read our “Concierge Recommendations” for New York in Four Seasons Magazine. 

Find out about Four Seasons Hotel New York’s “Family Values” package. 

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A collection of our favorite cool treats: family recipes from Four Seasons around the world

It’s summer—time for refreshing goodies by the pool. Ice cream, frozen pops, slushies, sundaes with creative toppings, fruit-and-yogurt shakes… kids love them all. Tropical fruit skewers are simple, easy—healthy—and children love to put them together.

Try out our Four Seasons poolside recipes on your own family. Inject some fun by adding colorful garnishes and festive presentations. Make it an occasion!

Tropical Fruit Skewers, from Thailand’s Four Seasons Resort Chiang Mai

Serves: 6
Ingredients:
Tropical fruit (watermelon, pineapple, dragon fruit, canteloupe) of your choice, cut into shapes (or if more readily available, use strawberries, grapes, apples or pears); you’ll need enough fruit to make two skewers per person
12 wooden skewers

Method:
1. Slice the fruit into pieces no larger than 1½ to 2 inches (4 to 5 cm). Cut into fun shapes for visual appeal: triangles, cubes, rounds, hearts. Pineapple petals with a melon-ball center make pretty flowers.

2. Carefully slide three to four pieces of cut fruit onto each wooden skewer.

3. Serve skewers over ice.

Popcorn Ice Cream Sundae, Four Seasons Hotel Baltimore

Executive Chef Oliver Beckert whips up fantastic soft-serve sundaes at the resort-like Pool Bar & Grill: The American Dream: marshmallows, blue M&Ms, strawberry coulis; The Hawaiian Aloha: vanilla-roasted golden pineapple, toasted coconut; Berried Treasures: wild berry compote, freeze-dried raspberry; and Popcorn Ice Cream Sundae with Peanuts, Caramel and Vanilla Cream

SERVES: 8
Popcorn Ice Cream

Ingredients:
• 2 cups (500 ml) popped popcorn
• 1½ tbsp (22 ml) unsalted butter, melted
• 1 tsp (5 ml) kosher salt, divided
• 3 cups (750 ml) whole milk
• 1 cup (250 ml) heavy (35%) cream
• 5 tbsp (75 ml) sugar, divided
• 8 large egg yolks

Method:
1. Set a strainer over a large bowl and set aside.
2. Place popcorn in another large bowl. Drizzle butter over popcorn and sprinkle with ½ tsp (2 ml) salt. Toss to coat. Add milk and cream; cover and set aside for 30 minutes. Stir in 1 tbsp (15 ml) sugar.
3. Working in batches, purée popcorn mixture in a blender until smooth.
4. Transfer to a large saucepan and bring to a simmer over medium heat.
5. Beat yolks, remaining sugar, and remaining salt in a large bowl until thick ribbons form. Gradually whisk hot popcorn mixture into yolk mixture.
6. Return to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard is slightly thickened, and an instant-read thermometer registers 175°F (80°C), about three to four minutes.
7. Pour through strainer. Cover and chill overnight.
8. Process in an ice cream maker according to manufacturer’s instructions. Transfer to a container, cover and freeze.

Caramel Sauce

Ingredients:
1 cup (250 ml) sugar
2 tbsp (30 ml) light corn syrup
1/8 tsp (.5 ml) cream of tartar
¼ cup (60 ml) water
2 tbsp (30 ml) butter
½ cup (125 ml) heavy (35%) cream
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) kosher salt

Method:
• 1. Combine sugar, corn syrup, cream of tartar and water in a medium saucepan.
• 2. Stir over medium-low heat until sugar dissolves.
• 3. Increase heat and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until dark amber in color–about seven minutes.
• 4. Remove from heat; immediately add butter and stir until melted. Slowly add cream, vanilla and salt. Whisk until smooth.

Garnish:
• Whipped cream with vanilla bean extract
• Roasted salted peanuts
• Buttered popcorn

To Serve:
• 1. Spoon some caramel sauce into tall, decorative glasses or serving bowls.
• 2. Add two scoops buttered-popcorn ice cream.
• 3. Drizzle more caramel sauce over.
• 4. Top with a spoonful of whipped cream.
• 5. Garnish sundae with peanuts and buttered popcorn.

Nutella Fudge Pops & Assorted Fruit Pops, from Arizona’s Four Seasons Resort Scottsdale at Troon North

SERVES: Makes 20 pops
Ingredients:
1½ cups (375 ml) whole milk
1½ cups (375 ml) chocolate milk
1 cup (250 ml) sweetened condensed milk
Vanilla, to taste
Pinch (.3 ml) salt
1 cup (250 ml) Nutella chocolate-hazelnut spread

Method:
1. Mix all ingredients together and pour into molds.
2. Freeze until set.

SERVES: Makes 8 to 10 pops

Ingredients:
4 cups (1 L) fresh strawberries, hulled and cut into quarters
¾ cup (185 ml) sugar
½ cup (125 ml) water
2 tbsp (30 ml) freshly squeezed lemon juice

Method:
1. Combine strawberries and sugar in a bowl. Set aside until the strawberries start to release their natural juices, about 20 to 30 minutes.

2. Once the juices have been released, add the water and pour contents into a sauce pan. Bring the mixture to a simmer over medium heat, until slightly soft.

3. Place in a blender or food processor, add lemon juice, and blend until desired consistency (smooth or with strawberry chunks).

4. Pour into molds and freeze until set.

Pineapple Pops

SERVES: Makes 8 to 10 pops

Ingredients:
1 cup (250 ml) water
½ cup (125 ml) sugar
1 whole ripe pineapple, peeled
2 tbsp (30 ml) fresh lime juice
½ tsp (2 ml) salt

Method:
1. In a sauce pan, combine water and sugar. Place on medium heat until the sugar is dissolved. Set aside.

2. Finely dice 1½ cups (375 ml) of the pineapple and set aside.

3. Roughly chop the remaining pineapple and blend it together with the lime juice, prepared sugar syrup and salt, until smooth.

4. Stir in the diced pineapple.

5. Pour into molds and freeze until set.

Coconut Pops

SERVES: Makes 8 to 10 pops

1 can (13.5 oz/400 ml) coconut milk
1 can (14 oz/420 ml) sweetened condensed milk
2/3 cup (170 ml) half and half cream
¼ tsp (1 ml) salt
¼ tsp (1 ml) vanilla extract
¾ cup (185 ml) unsweetened shredded coconut, toasted (optional)

Method:
1. Blend the coconut milk, sweetened condensed milk, half and half, salt and vanilla together in a blender or food processor.

2. Stir in coconut (if using).

3. Pour into molds and freeze until set.

Tips for using molds: When pouring mixture into molds, depending the form of molds being used it will influence at what point the popsicle stick needs to be inserted.

If you are using unconventional molds (i.e., drinking glasses, ice trays or disposable cups), portion into the mold and freeze about half way, just until it starts to set (1½ to 2 hours) and insert the popsicle stick.

If you are using regular molds, the sticks can be inserted before freezing. It takes about five hours until they are ready to eat.

Refreshing Summer Beverages, Four Seasons Hotel Doha

Ginger Berry Freeze
SERVES: 1

Ingredients:
8 oz (250 ml) strawberry juice
3 inch (7.5 cm) piece fresh ginger, peeled
2 tbsp (30 ml) mint leaves, plus one sprig for garnish
1 oz (30 ml) sugar syrup*
8 oz (250 ml) ice

Method:
1. Mix all ingredients together in a blender.
2. Pour into a glass and garnish with mint sprig.
*Optional: Sugar syrup can be served on the side.

Mint lemonade

SERVES: 1

Ingredients:
3 oz (90 ml) lemon juice
6 oz (180 ml) water
bunch of mint leaves

Garnish:
Mint sprig
Lemon wheel
Sugar syrup

Method:
1. Mix all ingredients together in a blender until well combined.

2. Pour into a glass filled with ice and garnish with mint sprig and lemon wheel. Serve with sugar syrup on the side.

Cream Push Pops, Four Seasons Hotel Los Angeles at Beverly Hills

The Razzle Dazzle, Raspberry Cream Push Pops
SERVES: 4-6
Ingredients:
¾ lb (375 g) fresh raspberries
¾ cup (185 ml) fresh lemon juice, divided
6 oz (180 g) vanilla ice cream

Method:
1. In a blender, blend raspberries with ½ cup (125 ml) lemon juice, set aside.
2. In a clean blender, blend together the ice cream with remaining lemon juice.
3. In each push pop cartridge, pour half raspberry mixture with half vanilla ice cream mixture.
4. Swirl together and freeze until solid. Enjoy!

Summer Breeze, Layered Mango, Strawberry, and Cream Push Pops

SERVES: 4-6

Ingredients:
¾ lb (375 g) fresh mango
1 ¼ cup (310 ml) fresh-squeezed lemon juice, divided
6 oz (180 g) vanilla ice cream
¾ lb (375 g) fresh strawberries

Method:
1. In a blender, blend mango with ½ cup (125 ml) lemon juice.
2. Pour into push pop cartridge to one-third full; freeze two hours.
3. In a clean blender, blend vanilla ice cream with ¼ cup (60 ml) lemon juice.
4. Pour into push pop cartridge over the mango layer to create a second one-third layer. Freeze two hours.
5. In a clean blender, blend strawberries with remaining lemon juice.
6. Pour into push pop cartridge over the cream layer to create the final one-third layer. Freeze two hours.

Read more about food in Four Seasons Magazine. 

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