Galloping Getaways: This month it is all about non-riding equestrian retreats. Spending time in the presence of horses, focusing on meditation, journaling, and our overall well-being. Jen Verharen chats about her Cadence Coaching Wellness Retreat, a unique non-riding equestrian retreat in Portugal. Listen in....

HORSES IN THE MORNING Episode 3460 - Show Notes & Links:

• Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association
• Guest: Jen Verharen, Cadence Coaching Wellness Retreat for Equestrians at the Wild View Retreat in southern Portugal in May 2025.

Summary:

In this podcast episode, Meghan and Jennifer explore the world of non-riding equestrian retreats, where horse enthusiasts can connect with these majestic animals in unique ways. We delve into the serene and transformative experiences offered by these retreats, such as equine therapy, grooming and bonding sessions, journaling, and guided meditations in the presence of horses.

Meghan and Jennifer's special guest for this week's episode is Jen Verharen. Jen will be sharing details on her upcoming Cadence Coaching Wellness Retreat in southern Portugal. This is an all inclusive, seven day experience spent at one of the most beautiful retreat centers in all of Europe!

Tune in to this episode to uncover the therapeutic benefits and deep connections that can be formed through non-riding equestrian retreats.

Recipe:

PASTEL DE NATA (PORTUGUESE EGG TARTS)

Ingredients:

• 2 frozen puff pastry sheets let sit at room temperature until soft
• 5 cup heavy cream
• 5 cup sugar
• 4 large egg yolks (approximately 60 gr)
• 2 Tbsp corn starch
• 2 cups whole milk

Directions:

1. Use a cookie cutter or any cups that have about 3.5-inch diameter to cut out about 18 circles from the puff pastry sheets. Mold them over aluminum muffin cups. Place in the freezer.
2. Put all ingredients for egg custard filling in a mixing bowl. Whisk until smooth. Prepare a water bath that you can put your saucepan in later. Transfer this to a medium saucepan over low heat and use a rubber spatula to keep stirring until the mixture starts to coat the spatula thinly. Remove from the heat and transfer the saucepan to a water bath to cool it down quickly.
3. Preheat oven to 485 F (Yes, pretty high temp!). Remove the pastry from the freezer and place it on a baking sheet lined with aluminum foil. Pour the egg custard mixture until about 3/4 full in each shell.
4. Place them in the oven, bake for 30 minutes. Rotate every 10 minutes for even browning. Toward the end of cooking, custard will start to bubble and blister.
5. Remove from the oven. Let it cool for about 1 minute and then unmold the tarts to a wire rack to let them cool down. They’ll turn soggy if they sit in the muffin cups for too long. The top will sink a little bit and this is normal. Serve while warm if possible.
6. You can store tarts in the fridge and reheat them in the oven at 400F for about 10 minutes.