The Sailaway Gourmet
It’s time to celebrate our Red, White and Blue. Vacations and long weekends at sea call for lots of food to be on board unless you plan to eat out a lot. It’s fun when traveling to try a new restaurant for lunch or dinner but breakfast is a time to laze and plan for the day. And since summer is rife with all sorts of fresh, yummy berries, it’s good to have lots on hand for crepes, pancakes, waffles, cereal and my preference, with yogurt, nuts and honey. Unless you have a large boat with an ample galley, making pancakes and such could be tedious so preparing these items ahead of time at home and freezing them is a great way to go. Grab what you need for the trip, then just heat and serve. I think you can buy crepes ready made which makes prepping even easier. As I have mentioned many times, blueberries are my favorite fruit, with raspberries coming in second, all other berries and cherries in my fridge off and on. When buying berries, I always inspect the container thoroughly by turning it upside down and around to make sure there are no moldy ones lurking inside. They will quickly ruin the whole batch. If refrigerated properly they can last a week or so, but on the boat, they are more perishable so use them up quickly. Make sure you rinse them well and pat dry before storing. For breakfast use, you can make an easy sauces or syrups for topping or incorporate them into some ricotta cheese for a delicious crepe stuffing. If you make enough, you can have it on some ice cream or cake later in the day – yum! Following are some recipes that I love. Crepes – enough for the amount of people you’re feeding 1/2 cup of fresh berries – blueberries, straw-berries or blackberries are good 1/4 cup of sugar 1/2 cup of ricotta cheese Place the berries and sugar in a small saucepan and add just enough water to cover. Bring to a simmer and cook for about 2 minutes. Remove from the stove, drain and let sit while you’re heating the crepes. When the crepes are ready, lay one or two on each plate. Spread some ricotta cheese over them and then add a spoonful of the berries. Roll the crepes up and serve. Save any leftover sauce for dessert - on ice cream, pound cake or angel food cake. Enjoy! Blueberry or Boysenberry (or both!) Syrup 1 cup of fresh boysenberries or 1/2 cup of each 1-1/2 cups of water 1 whole cinnamon stick 1/4 cup of molasses 1/4 cup of light brown sugar 1 tsp. of vanilla Place the berries, water and cinnamon stick in a small heavy saucepan and cook over low heat for about 20 minutes. Remove the cinnamon stick and strain. Stir in the molasses, sugar and vanilla and then let cool. Use on pancakes, waffles or French toast. Makes about 1 cup of syrup. Cherry Coulis (a fancy name for a vegetable or fruit sauce...) 1 cup of fresh Bing cherries, pitted (or you can use canned) 1/4 cup of water (or the drained juice if you are using the canned variety) 3 Tb. of orange juice 1 Tb. of lemon juice 2 Tb. of sugar If you are using fresh cherries, cook in enough water to cover over medium heat until they are falling off the pits, then drain and remove all the pits. If using canned cherries, drain them and reserve 1/4 cup of the juice. Once the cherries are ready, place them in a small saucepan with the water or reserved juice. Add the orange and lemon juice and heat until warmed through. Press through a fine sieve into a bowl. Add the sugar and stir until it’s dissolved. Refrigerate until ready to use, then just reheat over low heat and serve over crepes, waffles or ice cream. Makes about a cup of sauce.