An onboard brunch menu 
featuring the freshest 
flavors of spring. Enjoy!

Bacon and Asparagus 

Quiche with Three Cheeses

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6
For 1 quiche:
5 eggs
6 oz. part skim ricotta cheese
3 Tbsp. white wine
2 tsp. Dijon
Salt and pepper
1 pie crust, thawed
3 oz. Jarlsberg cheese, shredded
2 -3 oz. Gruyère cheese, shredded
6 slices bacon, cooked, crumbled
1 c. chopped asparagus
2 scallions chopped
3 Tbsp. fresh parsley, chopped

Unfold pie crust and press into pie pan. In a blender, mix together eggs, ricotta, white wine, Dijon, parsley, pinch of salt and pepper. In the pie crust, layer bacon, asparagus, scallion and cheeses. Pour egg mixture into crust. Sprinkle a small amount of extra cheese on top (optional). Bake in 375 degree oven 35 – 40 minutes.

Carrot and Ginger Soup

Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 6
2 Tbsp. butter
1 medium onion, chopped
2 Tbsp. fresh ginger, grated
2 Tbsp. brown sugar
3 c. carrots, chopped
4 c. vegetable broth
1 c. water
½ c. half and half
Salt and pepper to taste
3 Tbsp. fresh mint, chopped

In a large pot, melt butter over medium heat, add onion and ginger and sautè 4 minutes. Add carrots, broth and water and simmer until carrots are tender, about 25 minutes. Cool and puree in blender. Return to pot, season with salt and pepper. Stir in half and half, serve and garnish with mint.

Coconut-Banana Cupcakes 

with Coconut Cream 

Cheese Frosting

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: 6 – 8
3 medium ripe bananas, mashed
2 c. cake flour
½ tsp. salt
¾ tsp. baking soda
½ tsp. baking powder
1 c. sugar
½ c. brown sugar
½ c. butter, softened
2 tsp. vanilla
2 eggs
¼ c. buttermilk
1 c. shredded coconut

Frosting:
2 8-oz. packages cream cheese, softened
½ c. Coco Lopez, cream of coconut
1 stick unsalted butter, softened
1½ c. powdered sugar
1 tsp. vanilla

Combine flour, salt, soda, powder in a bowl. In a separate bowl, using mixer, beat butter and sugars until fluffy. Add eggs, vanilla and buttermilk; beat well. Add dry ingredients then fold in bananas and coconut. Pour batter into lined muffin tin. Bake in preheated 350 degree oven 30 – 35 minutes.

Frosting: Beat together cream cheese and butter. Beat in sugar, Coco Lopez and vanilla until smooth. Chill until slightly firm. Spread on cupcakes.

Strawberry Lemontini

Preparation time: 10 minutes
Serves: 4 – 6
16 oz. Citron vodka
4 oz. Chambord
8 strawberries, muddled
1 Tbsp. fresh lemon juice
1 lemon, thinly sliced
Ice

In large martini shaker, combine ice, vodka, Chambord, berries, and lemon juice. Shake and strain into glasses. Garnish with lemon slice.

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