BONUS RECIPE: Asian Sweet and Sour Fruit

Take a bite of this sweet and sour fruit..and feel good about it.

This month’s bonus recipe is an accompaniment to our Asian Fusion Menu. This is the type of dessert you can make with whatever fruit you happen to have on hand. You can feel good about enjoying and preparing aboard- even while cruising!

Asian Sweet, Sour and Salty Fruit

1/4 cup lime juice
4 Tbsp. honey or sugar
2 tsp. salt
1/2 tsp. cayenne pepper or 1/2 minced jalapeño
6 cups mixed juicy fruit, peeled and cut bite-sized (e.g., strawberries, melon, pineapple, kiwi, blackberries)

Stir together the lime juice, honey, salt and pepper, and chill until ready to serve. To serve, place a drizzle of sauce in four dessert bowls and top with fruit. Offer more sauce on the side.

Easter Menu

This Easter Menu is proof: Spring has sprung! Welcome the new season with a centerpiece of colorful blooms on your table and enjoy this easy Easter dinner.

All recipes serve four.

Madras Cocktail
8 oz. vodka
16 oz. cranberry juice
8 oz. orange juice
Mix all ingredients and pour into glasses over ice. Garnish with an orange slice.

Asparagus with Citrus and Oregano
2 oranges or 4 clementines
¼ cup orange juice (from oranges above)
6 tbsp. olive oil
2 tbsp. lemon juice
½ tsp. dried oregano
2 tbsp. scallions, chopped
Salt and pepper
16 stalks asparagus (about 1 lb.), rinsed and dried

Zest the oranges and set aside. (Half will be used for ham steak recipe.) Segment zested oranges catching the juice in a bowl to make 1/4 cup juice for the dressing. Set orange segments aside. For the dressing, whisk 4 tablespoons oil, lemon juice, oregano, and scallions into the orange juice, season with salt and pepper, and set aside.

Snap off the tough ends of asparagus and discard. Arrange the asparagus in a single layer on a microwave-safe plate and top with 1/2 of the orange zest. Drizzle with remaining 2 tablespoons oil. Cover asparagus with plastic wrap and microwave on high for 2-3 minutes, rotating dish halfway through, until asparagus is just tender. Uncover and drain. Toss asparagus with citrus dressing and season with salt and pepper. Top with orange segments. Serve warm or at room temperature.

Risi e Bisi (Venetian Rice and Peas)
4 tbsp. butter
2 tbsp. onion, chopped
1 cup Arborio rice (or other short grain rice)
4 cups chicken stock
14 oz. shelled green peas (frozen is fine)
½ cup grated Parmesan
Salt and pepper

In a large pot, melt the butter over medium heat. Add the onion and sauté until softened. Add rice and stir for several minutes. Add 1 cup stock and cook over medium-high hear stirring occasionally until absorbed. Repeat with 2 more cups of stock. Stir often to prevent the rice from sticking to the bottom of the pan. Add peas and the final cup of stock; cook for 3-5 more minutes until the rice is tender. (The rice should be saucy and al dente, not watery or mushy.) Add the grated Parmesan and season with salt and pepper.

Orange Easter Ham Steaks
2 tbsp. sugar
1 tbsp. cornstarch
2 tbsp. hot water
¼ cup orange juice
1 tbsp. vinegar (optional)
1 tbsp. orange zest (remaining half of zest from asparagus recipe)
2 (1-pound, half-inch thick) ham steaks

Orange-glazed ham steaks are an easy-to-make entree on your Easter Menu.

In a small bowl whisk together the sugar, cornstarch and hot water until the granules dissolve. Add orange juice, vinegar, and zest. Pour into saucepan and heat on medium- high; stir until sauce is thickened (2-3 minutes). Grill or sauté ham steaks on medium until heated through and nicely browned on edges (5-8 minutes). Serve ham drizzled with orange glaze and garnish with orange segments or slices if desired.

Chocolate-Dipped Buttercream Easter Eggs
4 sticks (2 cups or 1 lb.) butter, softened
7 ½ cups confectioners sugar
1 tsp. vanilla (may substitute other flavorings: orange, almond, peppermint, etc.)
2-3 drops food coloring (optional)
¾ lb. dark, milk or white chocolate, melted Shredded coconut, chopped nuts, sprinkles (optional)

Combine butter, sugar, vanilla, and food coloring if tinted cream is desired; mix well until smooth and firm. Chill for 30 minutes. Use a teaspoon to shape into small oval eggs and chill for an additional 15 minutes.

Melt chocolate on low (20% power in the microwave for several 10-20 second intervals or low heat on stove top). Pierce the cream egg with a toothpick and dip and swirl gently in the melted chocolate. Top the egg with a sprinkle of sea salt or dip in shredded coconut or colorful sprinkles. Chill to set. Makes 40 small eggs.

Go to southernboating.com/food for more onboard entertaining ideas!

—With Lori Ross, Southern Boating Magazine April 2017

Seasoning mixes, dry rubs and dessert time-savers

Add some zesty flavor to your 2017 cruising season by making your own seasoning mixes, dry rubs and dessert galley time-savers to use on the boat!

Flavored Salts and Peppers
Flavored salts and peppers are delicious for grilling, salads, popcorn, or at the table. The following combinations of dried herbs are mixed with 1 cup coarse salt or coarsely ground paper as indicated, and make 1 1/4 cups seasoning. Store in clean, dry glass or plastic containers with airtight lids. When cooking, start with a pinch of flavored salt or pepper, taste and add more if needed.

Chili Salt: Mix salt with 3 tbsp. chile powder, 3 tbsp. cumin powder and 2 tbsp. oregano

Sel de Provence: Mix salt with 4 tbsp. thyme, 2 tbsp. rosemary and 2 tbsp. fennel seeds

Tuscan Salt: Mix salt with 3 tbsp. rosemary, 3 tbsp. basil and 2 tbsp. dried lemon peel

Lemon Pepper: Mix pepper with 8 tbsp. dried lemon peel

Tex-Mex Pepper: Mix pepper with 1 tbsp. crushed red peppers, 3 tbsp. cumin and 4 tbsp. chile powder

Homemade Spiced Rubs
Spice rubs add a burst of flavor to any grilled, broiled, pan-fried, or roasted meat, poultry, seafood, and even vegetables. The basic recipe makes 1 cup, which is enough to season 8-12 pounds of food. Once you apply the rub, cook foods immediately, or for greater infusion, marinate them for 30 minutes. Start with the basic recipe, and then adjust it to your own taste and experiment with your favorite seasonings.

Basic Grilling Spice Rub

¹⁄³ cup salt

¼ cup brown or white sugar

¼ cup paprika

2 tbsp. black pepper

2 tbsp. dried oregano

2 tbsp. dried thyme

1 tbsp. cayenne pepper

Combine all the ingredients in a small bowl. Store in airtight containers away from heat and light for up to 6 months. Use 1-2 tbsp. of spice rub per pound, rubbing both sides of meat, chicken, fish, or veggies.

Southwestern: Replace half of the paprika with 1 tbsp. each of ground cumin, ground coriander, oregano, and chile powder.

Indian: Omit the oregano and thyme. Add 1 tbsp. each turmeric powder, curry powder, ground coriander, and ground cardamom.

Mediterranean: Omit the cayenne pepper and paprika. Add 2 tbsp. each of dried tarragon, marjoram, rosemary, and basil.

Greek: Omit the cayenne pepper and paprika. Add 2 tbsp. each of rosemary, garlic powder, basil, and dill. Add 1 tbsp. dried lemon peel.

Fruit Crisp Mix
This mix is a time-saver because you just add butter and fruit to 1 cup of crumble to make a dessert that serves 4-6 people. The crumble mixture makes 6 cups. Store in an airtight container away from heat and light for up to 6 months.

Crumble mixture
1 ½ cups flour

1 ½ cups sugar (white or brown)

3 cups old fashioned oats (that cook in 5 minutes, not instant)

1 tsp. salt

½ tsp. ground cinnamon

To prepare dessert:

1 cup of crumble mixture

¼ cup butter cut into ½-inch cubes

4 cups of fresh, frozen or drained canned fruit

Combine butter with topping mixture and stir until it resembles clumps of sand. Spread bite-sized fruit in a greased 9-inch baking dish or pie plate. Sprinkle crumble over fruit and bake in the middle of a preheated 350-degree oven for 30-40 minutes or until topping is golden brown and fruit is bubbling. Serve with ice cream, whipped cream or heavy cream if desired.

By Lori Ross, Southern Boating Magazine January 2017

French Onion Soup

Cuddle up with a good book or the one you love, and enjoy a menu of cozy comforts for shorter days and cooler weather. These winter ready recipes will warm you right up.
All recipes serve 4.

French Onion Soup
3 large onions, chopped
4 tbsp. butter or oil
8 cups beef broth (or make your own with bouillon cubes)
¼ cup brandy
½ tsp. each salt and pepper
4 slices French baguette, toasted
4 slices Swiss cheese

In a large pot on medium-high heat, sauté onions with the butter or oil for 20-30 minutes until they’re golden brown. Add broth, brandy, salt, and pepper and simmer uncovered for 30 minutes. Add more salt if desired. Transfer to ovenproof soup bowls and top with toasted bread and cheese, then broil or microwave until cheese is melted.

Steak Diane
4-6 oz. tenderloin, sirloin or rib steaks cut 1″ thick
2 tsp. soy or Worcestershire sauce
4 tbsp. butter
6 tbsp. onions, finely chopped
1 tbsp. mustard
¹⁄³ cup beef broth
1 tbsp. brandy

Melt 2 tablespoons butter in a sauté pan, add steaks, drizzle them with soy or Worcestershire sauce, and sauté over medium-high heat for 2-3 minutes per side. When they’re rare, remove them from the pan. Turn heat to medium-low, add remaining butter to sauté pan and stir in onions. Cook for 2 minutes, then add mustard, broth and brandy and cook for 2-3 minutes until thickened. Add steaks back to pan for 2-3 minutes, or until cooked to your preference. Place steaks on plates and top with sauce from pan.

Garlic Spinach
2 tbsp. butter
2 garlic cloves, minced, or ½ tsp. garlic powder
20 oz. spinach
Parmesan cheese (to taste)
¼ tsp. each salt and pepper

In a large saucepan melt butter then add garlic and cook 1 minute. Add spinach to pan, stirring until slightly wilted and heated through. Add Parmesan cheese. Add salt and pepper as desired.

Optional: If you prefer steakhouse-style creamed spinach, add 8 ounces cream cheese and 2 ounces heavy cream to butter and garlic in saucepan. Slowly warm until melted into thick sauce. Season with salt and pepper. Add spinach and stir until wilted and coated with sauce. Place in ovenproof ramekin and top with Parmesan, breadcrumbs and pat of butter. Bake at 350 degrees for 10-15 minutes until browned and bubbly. This sauce is also good with chopped and sautéed broccoli, cauliflower, Brussels sprouts, and kale.

Warm Fall Cheese Course
Whole round Brie or Camembert (14 oz.)
4 tsp. dried raisins, cranberries or cherries (or other chopped dried fruit)
4 tsp. chopped nuts of your choice (walnuts, pecans, almonds)
1 apple or pear
French baguette

Place cheese in rind on 8-inch microwaveable plate. Carefully cut rind from top of cheese. Press raisins and nuts on top. Cover with plastic wrap or waxed paper. Microwave at medium power for 2-4 minutes. Serve with bread and thinly sliced apple or pear. This dessert is delicious with brandied coffee, rum, sherry, or port.

Brandied Coffee
20 oz. black coffee, hot
4 oz. brandy
4 cinnamon sticks
2 tbsp. lemon juice
4 tbsp. sugar

Dip the rim of coffee cups in lemon juice followed by sugar. Brew coffee. Pour 1 ounce brandy in each cup and add a cinnamon stick. Pour coffee into the cups and serve with extra sugar and cream on the side.

It’s all Greek to me: Galley-Friendly Recipes

Like Spanish tapas, mezedes or meze, the legendary small plates of Greece are always served with drinks as a starter for a party or dinner. This Greek culinary custom derives from the ancient Greeks, who believed that no guest should be welcomed without a little something to eat (or drink!).

There are hundreds of complex Greek Meze, main courses and desserts, but I prefer to serve a platter of easy, simple dishes on the boat. I also favor Meze that are shelf stable such as pita chips, jarred olives, artichokes, peppers and fish because they can be pulled out last minute for drinks aboard. Greek yogurt is convenient and easily prepared, as well as hummus, eggplant dips and tahini. For a full-blown Greek meal simply plan ahead and bring aboard fresh meat, fish, veggies, and fruit along with some greens and herbs. Serve red and white wines with dinner rather than retsina or ouzo.

While the menu this month, as seen in Southern Boating magazine, is fairly complete, you may wish to add one or both of the following salads:

Greek Cucumber Salad (Angouri Salata)
3 tbsp. vinegar
2 tbsp. olive oil
1 tsp. dried oregano
½ tsp. salt
¼ tsp. pepper
3 medium cucumbers, halved, seeded (if necessary), and thickly sliced
1/2 red onion, thinly sliced
Pinch of dill
1/4 cup crumbled feta

In a large bowl, whisk together the vinegar, olive oil, dried oregano, salt and pepper. Add the cucumbers, onion, dill, and feta, and toss to coat.

Greek Salad (Horiatiki)
4 ripe tomatoes cut into wedges
1 medium green pepper, seeded and sliced
1 medium cucumber, sliced
1/2 medium red onion, sliced
1 cup pitted black olives
½ cup feta cheese
¼ cup olive oil
2 tbsp. vinegar
Pinch of dried oregano
Salt and pepper to taste
Combine the tomatoes, peppers, cucumber and onions on a plate or shallow bowl. Scatter with olives and feta. Whisk the olive oil, vinegar, and seasonings and pour over the salad. Serve immediately.

Lost Orange Cake (Fanouropita)
This olive oil cake is named after St. Fanourios, the Greek Saint of lost things.
3 cups flour
1 cup sugar
1 tbsp. baking powder
1 tsp. cinnamon
¾ cup olive oil
1 tsp. vanilla
½ cup chopped walnuts
1-2 tbsp. olive oil
¾ cup orange juice
¼ cup Metaxa or other brandy
Zest from ½ orange
Powdered sugar for topping

In a large bowl, combine all dry ingredients: flour, sugar, baking powder, cinnamon, and walnuts. Add in remaining wet ingredients: olive oil, vanilla, orange juice, brandy, orange zest. Mix well until batter is formed. Pour into cake pan lightly coated with olive oil. Place in preheated oven at 350F for 40-45 minutes. When a toothpick comes out clean, cool cake, then dust with powdered sugar. Serve alone or with macerated berries.

By Lori Ross, Southern Exposure