In cooler weather most guests and crews want meals that are hearty and sustaining – soups, stews, succulent roasts, hot vegetable dishes, and warm drinks. It is true that you eat with your eyes first so it is always important to make the meals look attractive – a sprig of parsley, twisted lemon or orange peel slice, a small tomato fluted, or cut in wedges sprinkled with parsley, or any other garnish that you choose.
MENU
THE BEST CHEESE SOUP
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BEEF BURGUNDY
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Mashed Potatoes with Parsley
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Steamed SPINACH
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PEAR OR APPLE SUPREME
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SAILOR’S COFFEE
THE BEST CHEESE SOUP
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 6-8
1/4 cup butter (1/2 stick)
3 medium onions, chopped
3 stalks celery, chopped
2 carrots, grated
2 (10 oz.) cans chicken broth
3 (10 oz.) cans cream of potato soup
8 oz. grated cheddar cheese
1/4 cup chopped parsley
Dash of Tabasco
8 oz. sour cream
3 Tblsp. sherry
Sauté butter, onion, celery, and carrots. Add broth, soup, cheese, parsley, and Tabasco. Simmer covered for 30 minutes. Add sour cream and simmer for 15 minutes. Add sherry and serve immediately.
BEEF BURGUNDY
Preparation time: 20 minutes
Cooking time: 2 hours
Serves: 6-8
6 strips bacon, cut in squares
3 lbs. beef chuck, cut in 1-1/2 inch cubes
1 large carrot, sliced
3 cloves garlic, mashed
1 (10 oz.) can beef broth, undiluted
4 Tblsp. flour
Salt and pepper to taste
1/2 tsp. thyme
2 cups burgundy wine
1 (6 oz.) can tomato paste
2 bay leaves
1/2 lb. button mushrooms
20 small white onions
Sauté bacon, remove. Brown beef in drippings (or olive oil). In a separate pan sauté carrots, add garlic, then broth. Blend flour, salt, pepper, thyme with wine. Combine meat, bacon, carrots, garlic, and wine mixture in saucepan. Mix tomato paste. Bring to a boil, then cover and simmer 1-1/2 hours, or until meat is tender. Add mushrooms and onions, and cook another 15 minutes.
PEAR OR APPLE SUPREME
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 6-8
1/2 cup butter (1 stick)
1/2 cup packed brown sugar
1/2 tsp. cinnamon
3 fresh pears or apples
3/4 cup Jack Daniels bourbon
Pound cake
1 pint cream, whipped
Garnish: cinnamon
Peel, core and thinly slice pears, or apples. Melt butter, brown sugar, and cinnamon in a large shallow pan, preferably Teflon. Sauté fruit in butter mixture. Heat Jack Daniels in a separate saucepan; when hot pour over fruit. Reserve a tablespoon of the bourbon to light over flame. Light the fruit mixture and stir until the flame goes out. In each serving bowl, place a piece of pound cake, top with flambé fruit mixture and whipped cream. Sprinkle with cinnamon.
SAILOR’S COFFEE
Preparation time: 2 minutes
Serves: 1
Fresh brewed coffee
1 oz. brandy
1 oz. orange liqueur
Whipped cream
Slice of fresh orange
Pour brandy and liqueur in decorative mug. Add coffee to about one inch from top. Place orange on top edge of mug. Fill with whipped cream. A drop of orange liqueur can be added on top. Serve immediately.
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. To order: Go to website www.shiptoshoreINC.com or email CapJan@aol.com or call 1-800-338-6072. Mention All At Sea to receive your special discount.
