Romantic Dining:
Recipes from resorts around the world the two of you can try at home

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Buccaneer Resort
St. Croix, US Virgin Islands

Caribbean resorts with an emphasis on family are in no short supply--fun spots where sandcastle building takes a front seat to disco and casino activities are found throughout the islands. But you'd be hard-pressed to find a resort where the family was behind the desk--not to mention in the gift shops, on the golf courses, and meeting guests on bougainvillea-dotted grounds--like St. Croix's Buccaneer Hotel.

Nine generations of the Armstrong family have called St. Croix home, and since the early 1920's the family has owned an estate on the north side of the island. In 1653, the rolling estate was owned by Charles Martel, a Knight of Malta, who constructed the manor as a veritable fortress with walls three feet thick. Tucked just behind a hill to hide the home from view of possible pirates, the stately manor later became the residence of the young Alexander Hamilton.

In 1948, the greathouse was remodeled, transforming the fortress walls into a perimeter around a pool and the home into 11 guest rooms. The family, headed by Douglas and Rachel Armstrong, welcomed the first of St. Croix's tourist trade.

Today dining choices at Buccaneer include several restaurants, and vacationers stay in rooms in the 300-year-old manor or in beachside villas that hug the palm-shaded shoreline. Tennis and golf occupy landlubber's days, while others enjoy half and full-day snorkel trips to nearby Buck Island, home of an underwater nature trail.

Diners have several restaurants from which to choose. The Terrace, an open-air restaurant boasting one of the best views in the Virgin Islands, serves breakfast and dinner. Lunch at The Mermaid adjacent to the palm-shaded beach features local specialties such as fungi and conch as well as light choices including fruit salad. For a special evening out, The Brass Parrot serves Italian favorites in an elegant atmosphere. The enclosed restaurant overlooks the lights of Christiansted

Potage "Cornell"--Pumpkin Sweet Potato Soup

3 pounds Caribbean pumpkin, peeled, seeded and chopped into 1-2 inch cubes
1 1/2 pounds local white sweet potatoes, peeled, 1 inch cubes
1 1/2 pounds Spanish onions, medium, diced
4 tablespoons chopped garlic
2-3 tablespoons olive oil
1 (14-ounce) can Thai coconut milk
1 tablespoons Thai red curry paste
1 /12 tablespoons fresh herbs (parsley, thyme, rosemary), minced
Salt and white pepper to taste

Boil in water until the pumpkin and local sweet potato are softened, drain and hold.

Sauté the onions and garlic in two to three tablespoons of olive oil. Onions and garlic should be caramelized. Combine onion mixture and pumpkin mixture, purée all and return to a heavy bottomed pot. Over medium heat bring the pumpkin mixture to a simmer and add the coconut milk and red curry paste.

Simmer for five minutes and add herbs and finally season to taste with the salt and white pepper.