At Ease in the Galley

By admin ~ February 6th, 2013. Filed under: At Ease.

This light, entertaining menu is a breeze to put together and will set the stage for a beautiful winter evening on board. Enjoy!

Brie and Berry Salad with Poppy Seed Dressing

Preparation time: 25 minutes
Serves: 4-6

3 Tbsp. apple cider vinegar
4 tsp. Dijon mustard
1 Tbsp. honey
½ c. olive oil
1 tsp. poppy seeds
12 oz. mixed baby greens
1 c. strawberries, quartered
1⁄3 c. walnuts, toasted
3 oz. Brie, cut into ¼-inch wedges

In a small bowl, whisk together the first 5 ingredients. Combine mixed greens, berries and walnuts in salad bowl. Toss with enough dressing to coat. Add Brie, toss lightly adding more dressing if needed. Serve on plates.


Spice-Rubbed Scallops

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

½ tsp. pepper
1 tsp. cumin
½ tsp. paprika
¼ tsp. garlic powder
1 tsp. chili powder
¼ c. olive oil
¼ tsp. allspice
1½ lbs. sea scallops, rinsed, patted dry

In a small bowl, combine first 5 ingredients. Drizzle 1 Tbsp. oil over the scallops. Sprinkle spice mixture over scallops. Let sit 10 minutes. In a large skillet or grill pan, heat remaining oil over medium high heat. Sear scallops until golden on outside, about 3 minutes per side.


Couscous with Apricots and Almonds

Preparation time: 15 minutes
Cooking time: 5 minutes
Serves: 4-6

¼ c. olive oil
2 c. water
1 c. couscous
½ c. dried apricots, chopped coarse
½ c. Marcona almonds or blanched
almonds, toasted
¼ c. golden raisins
½ c. chickpeas, rinsed, drained
½ c. fresh basil, chopped
2 Tbsp. fresh lemon juice
1 tsp. lemon zest
Salt and pepper to taste

In medium saucepan, add 1 Tbsp. oil to water and bring to boil. Add couscous, remove from heat and cover; let sit 5 minutes. Fluff couscous with fork. Transfer to large serving bowl and add next 5 ingredients. Drizzle with remaining oil, lemon juice and zest. Toss together and season with salt and pepper.


Citrus Chiffon Pie with Gingersnap Crust

Preparation time: 45 minutes
Cooking time: 25 minutes
Serves: 6-8

1¼ c. gingersnap cookie crumbs
2 Tbsp. sugar
5 Tbsp. melted butter
Pinch ground ginger
3 eggs, separated
2 Tbsp. orange zest
1 tsp. lemon zest
1 can sweetened condensed milk
2⁄3 c. tangerine juice
¼ c. lemon juice
½ c. heavy whipping cream

In small bowl, combine first 4 ingredients until crumbs moistened. Press into 8-inch pie pan. Bake in 350-degree oven 8 minutes. In a large mixing bowl, beat yolks with both zests 4 minutes. Add milk, beat until smooth. Add juices slowly in stream. In separate mixing bowl, beat egg whites on high until stiff. Fold into yolk mixture. Pour into crust, bake at 350 degrees for 25 minutes, then cool. Whip cream until stiff, chill and pile onto cooled pie.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes. To order the book, call (800) 839-8640 or visit

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