Ponce Livornese (Livorno Coffee Rum Punch)
INGREDIENTS:
8 tsp. sugar
4 oz. rum
12 oz. strong coffee (preferably espresso)
4 twists of lemon peel
Directions:
Place 2 teaspoons sugar and 1 ounce of rum in each cup and top with coffee. Twist each lemon peel and rub over the cup rim to release essential oils, then drop the peel into the glass. Serve immediately.
By Lori Ross, Southern Boating January 2018
More Recipes:
At Southern Boating, we think the three best components of any meal are drinks (of course), appetizers and desserts. Here are SB&Y’s top three holiday-themed treats that can be made right in the galley!
Here are three simple, galley-friendly recipes for Christmas cruising. These tasty delights are just a snippet of our compilation of galley-friendly recipes.
Although this drink is summery, it’s sure to warm you right up. Raspberry and mint brighten up any glass with Christmas colors!
Ingredients
3 cups prosecco, chilled
1 cup limoncello liqueur, chilled
1 cup frozen raspberries
6 sprigs fresh mint
Directions:
1. In a large pitcher, whisk together prosecco and limoncello.
2. Serve over raspberries, garnish with mint.
*adapted from damndelicous.net
You can put these simple and delicious petite bites together in just minutes. We’re guessing that guests will eat these tasty treats faster than you can make them!
Ingredients
1 pint grape or cherry tomatoes, halved
10 to 14 fresh small mozzarella cheese balls, cut into thirds or use ciliegine Fresh Mozzarella
32 (4-inch) wooden skewers or toothpicks
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
15-16 fresh basil leaves, halved
*adapted from foodnetwork.com
Fudge doesn’t have to be complicated. But in this case, it does have to be festive.
Ingredients
12 ounces cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla extract
1/4 teaspoon table salt
1 pound powdered sugar
1 cup white chocolate morsels
2/3 cup milk chocolate morsels
1 (1-oz.) bottle red liquid food coloring
1 cup toasted chopped walnuts
green sprinkles (optional)
* adapted from myrecipes.com
Seared Jumbo Shrimp with Black-Eyed Pea Salsa
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 6
1 16-oz can black-eyed peas, rinsed and drained, or frozen peas, thawed and rinsed
1⁄2 cup red bell pepper, diced
1 jalapeño, seeded and diced
1 Hass avocado, pitted, skinned, chopped
1⁄2 c. celery, diced
Juice of 1 lime
1⁄2 tsp. hot sauce (optional)
1⁄3 c. olive oil
1⁄4 c. cilantro, chopped
Kosher salt and pepper to taste 11⁄2 lbs. jumbo shrimp, peeled and deveined
1 tsp. garlic and herb seasoning
In a medium bowl combine black- eyed peas with the next four ingredients. Add lime juice, hot sauce and 2 tablespoons olive oil. Gently fold in cilantro and season with salt and pepper. Set aside. Place shrimp in large bowl and drizzle with 2 tablespoons olive oil and garlic seasoning. Heat remaining oil in a large skillet or grill pan over medium-high heat. Sear shrimp about 2 minutes per side until cooked through. Serve with side of salsa.
Kale Salad with Blue Cheese and Bacon
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 6
6 oz. kale, lightly chopped
4 oz. bacon, cooked and crumbled 1⁄2 c. blue cheese, crumbled
1⁄4 c. dried cranberries
1⁄4 c. toasted almonds
1⁄2 c. olive oil
1⁄4 c. balsamic vinegar
1 tbsp. honey
1 garlic clove, minced
Pepper
In a large bowl combine the kale, bacon, blue cheese, cranberries, and almonds. In a small bowl whisk together the olive oil, vinegar, honey, and garlic. Toss salad with dressing and season with pepper.
Rosemary Olive Cornbread
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Serves: 6-9
1 c. yellow cornmeal
1 c. all-purpose flour
1 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1⁄4 c. sugar
1 tbsp. finely chopped rosemary
2 large eggs, lightly beaten 2⁄3 c. low-fat buttermilk
2⁄3 c. extra virgin olive oil
1⁄2 c. sliced green olives
In a large bowl combine dry ingredients and rosemary. In a smaller bowl combine eggs, buttermilk and oil. Fold wet ingredients into dry and add olives. Spread mix into greased 9×9-inch square pan and bake at 400 degrees for 30 minutes until golden.
New Year’s Day Punch
Preparation time: 15 minutes
Serves: 6-8
8 oz. dark rum
4 oz. Cruzan Guava or other fruit-flavored rum
12 oz. grapefruit juice 4 oz. cranberry juice 1 c. club soda
Combine all ingredients in a pitcher. Pour over ice. Garnish with slices of fresh lime.
By Carrie Hanna, Southern Boating January 2015
Tropical Rum Punch
Preparation time: 10 minutes
Serves: 6
1/2 c. apricot brandy
1 c. coconut rum
2 c. dark rum
2 c. pineapple juice
1 c. grapefruit juice
3 c. orange juice
2 limes, sliced into wedges
Combine all ingredients in a pitcher. Add ice and serve with lime wedges.
Panko Crusted Mahi with Mango-Pepper Relish
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 6
2 lbs. mahi filets, cut into 3-4-inch pieces
2 shallots, diced
1 jalapeño, seeded, diced
1 large mango, peeled, diced
1 red or yellow pepper, diced
2 tbsp. lime juice
3 tbsp. olive oil
1 tbsp. honey
4 egg whites
2 c. seasoned panko crumbs
1/3 c. peanut oil
Salt and pepper to taste
In a bowl combine shallots, jalapeno, mango, and pepper. Add lime juice, olive oil and honey, and toss well. In two separate bowls, whisk egg whites and pour panko crumbs. Dip mahi in egg whites then panko and set aside on a plate. Heat peanut oil in large skillet. Working in batches, sauté mahi in skillet about 4 minutes per side until golden and cooked through. Serve with relish.
Grilled Vegetables with Mint Vinaigrette
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 6
1 tbsp. honey
2 tbsp. fresh lemon juice
1/2 c. olive oil
1 clove garlic, smashed
3 tbsp. fresh mint
Salt and pepper to taste
3 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
1 eggplant, sliced
4 large Portobello mushrooms, rinsed
1 red onion, cut into wedges
In a bowl whisk together honey, lemon juice and olive oil. Add garlic and mint, season with salt and pepper, and whisk again. Place sliced vegetables in a shallow baking dish. Season with salt and pepper, and drizzle half the vinaigrette over the top. Grill vegetables over medium-high heat about 10 minutes, turning halfway to prevent burning. Place on platter and drizzle with remaining vinaigrette.
Macadamia-Coconut Blondies
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 8
2 sticks butter
2 c. light brown sugar
1 tsp. vanilla
2 large eggs
1 1/2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. macadamia nuts, toasted, chopped
2 c. sweetened coconut flakes
Melt butter in a large saucepan then whisk in brown sugar and vanilla. Add eggs and whisk until smooth. In a large bowl combine flour, baking soda and salt. Stir in macadamia nuts and one cup of coconut. Add dry mixture to butter mixture, stirring well. Pour into 13 x 9 inch pan. Sprinkle remaining coconut on top. Bake in preheated 350-degree oven for 35 minutes.
By Carrie Hanna, Southern Boating July 2014
