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Celebrate Mother’s Day Aboard a Luxury Yacht: A Unique Culinary Adventure on Water

You know you want it...

Mocka Jumbies and Rum...

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Every day is a special day and Mother’s Day is no exception. It is also one of the year’s busiest days in restaurants across the country, but it is far more special if her own family cook for her. Mother’s Day would be even more special if celebrated on a luxury charter yacht, cruising the Caribbean.

The day could go something like this… when she wakes, fluff her pillows and serve her delicious breakfast in bed, or on the aft deck. Set a beautiful tray and serve fresh squeezed orange juice, a scrumptious quiche garnished with raspberries and slices of melon, fresh baked muffins, a nice pot of hot coffee or tea, and a bouquet to brighten up the morning. Smuggle the posies on board!

Naturally, Mum is not allowed near the galley – definitely no cleaning up or other chores; just a special day with a dinner prepared and served using the best linens, crystal, china, and of course, soft candlelight.

Exclusive Mother’s Day Menu

Pimm’s Cup
Brie Salad with Raspberry Vinaigrette
Lemon Chicken
Parsley Potatoes
Glazed Snow Peas and Carrots
E-Z Apple Pie

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Preparation time: 2 minutes
Serves: 1

1 or 2 shots of Pimm’s No. 1
Ginger Ale or 7-Up
1 twist of lemon peel
Garnish: Slice of cucumber

Put ice in highball glass. Add Pimm’s No, 1 and fill the glass with ginger ale or 7-up. Add a twist of lemon. Garnish the edge of the glass with a slice of cucumber.

Note: This cocktail has been popular with the English people for 200 years. It is delicious and refreshing.


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

12 oz package frozen raspberries
1/3 cup Balsamic vinegar
2/3 cup Canola oil
2 Tblsp. sugar
1/8 tsp salt
6 cups Mesclun greens or attractive lettuce
1 medium size wheel of brie cheese
3/4 cup chopped walnuts

Preheat oven to 400ºF/200ºC. Blend first five ingredients in the food processor. Strain to remove seeds. Divide greens on salad plates, spray baking tray with liquid butter (e.g. Pam). Cut brie into 8 or 16 wedges and place onto baking tray. Soften brie in the oven for about 4 minutes. Watch closely. Remove brie from the oven and place on center of the greens. Drizzle dressing over the brie and greens. Sprinkle with the chopped nuts.

Hints: Brie may be softened in the microwave for a few seconds. Watch very carefully!


Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

6 chicken breasts
Salt and freshly ground pepper to taste
2 Tblsp. butter
2 Tblsp. Olive oil
1 onion, finely chopped
1 Tblsp. finely minced garlic
Grated lemon rind from one large lemon
2 lemons sliced and seeded
3/4 cup dry white wine
1 Tblsp. finely chopped parsley
Garnish: Fresh lemon slices and parsley sprigs

Sprinkle chicken on both sides with salt and pepper. Melt butter with the oil in a heavy skillet. Cook chicken skin side down until nicely browned – about 5 minutes. Turn chicken pieces and add onion and garlic. Cook for one minute, add grated lemon rind and cook for 2 minutes more. Place lemon slices over breasts and pour the wine over. Scrape bottom of pan with wooden spoon to deglaze. Cover and reduce heat to low. Let simmer 10-15 minutes until done. Garnish with fresh lemon slices and parsley sprigs.


Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 6

 6 medium red potatoes, quartered with skin on
1/4 cup melted butter
2 Tblsp. sour cream
1/4 cup chopped parsley
Salt and freshly ground pepper to taste

Boil potatoes until tender, but not soft, about 12 minutes in water to cover. Put butter, sour cream, parsley, and salt to taste in a bowl. Drain potatoes and add to bowl. Toss; add freshly ground pepper and serve.


Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 6

l lb. snow peas
4 large carrots, peeled
2 oz. butter
2 tsp. honey
Salt and pepper to taste

Wash and string snow peas. Slice carrots on a diagonal to reveal an oval center. Melt butter in a large skillet. Add carrots and sauté for 7 minutes. Add snow peas, honey, salt, and pepper. Sauté 7 minutes more, or until vegetables are tender, but still crisp.


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6

3/4 cup sugar
1/2 cup flour
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
1 egg
1/2 tsp. vanilla
1/2 cup chopped walnuts
2 large Granny Smith apples, cored and chopped

Preheat oven to 350 degrees F. Combine sugar, flour, salt, baking powder and cinnamon. Stir well. Beat in egg and vanilla with whisk. Stir in nuts and apples. Mixture becomes thick. Spoon into a buttered 8-inch pie plate, and spread evenly. Bake for 30 minutes.

Note: Delicious served warm with ice cream or whipped cream.

Editor’s Note: Capt. Jan Robinson is author of the Ship to Shore Cookbook Collection. She holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu.

Available at your local marine or bookstore or website www.shiptoshoreINC.com or email CapJan@aol.com or call 1-800-338-6072. Mention All At Sea to receive your special discount.

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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