Hi. This is Caroline Hartford, from the sloop Windswept and I wanted to tell you about a lovely evening we had on our boat last year. Our church has a summer fete at which they have a silent auction. David and I decided to donate an evening aboard Windswept so we made up a nice card that said “Sunset Sail with Dinner on board our boat. Amazingly, we had an entire coffee can full of tickets for people who wanted to go.
The lucky couple whose ticket was chosen, arrived and we chatted, had some wine and appetizers and, after awhile I went below to finish up dinner prep, which needed very little by that time.
Everyone loved everything and ate every morsel and I threw the melamine dishes into the sink, and we motored out to the bay. It was a balmy night and we put up full sail and slid along the quiescent water like a dream. There wasn’t a sound anywhere and the sunset began to unfold into brilliant oranges and yellows as the sloop whispered across the bay. Our friendly couple asked if we should be getting back since it was getting dark but we knew those waters well and assured them it was safe. The stars came out and we jibed to start heading home. It went quickly with the wind at our backs. Reluctantly, our couple stepped off the boat and couldn’t thank us enough for what they said was an evening of a lifetime.
I thought you all might like a menu and recipe for what I served that night. You can make it for a picnic, on board your boat, even make ahead and be ready to serve when everyone is hungry. Here goes:
Crab Croissant Sandwiches
Melon with Prosciutto
Green Bean Salad w/ Vinaigrette
Recipes: ** Crab Sandwiches**
Large croissants, split
Crab meat, sl. flaked. Imitation crab fine
1/2 to one stalk celery, depending on taste, chopped fine
1 very small onion, chopped fine
1 tsp celery seed
juice one lemon
1/4 c. plain yogurt
1/4 c. mayonnaise
Mix all ingredients together and stuff into a croissant.
**Green bean salad**
1 pound yellow beans, trimmed and blanched
1/4 cup black olives, roughly chopped
1 shallot, minced
2 tablespoons olive oil
Salt and pepper
Heat olive oil in a medium size sauté pan. Add shallots and sauté until tender and translucent. Add olives and lemon juice to pan. Allow liquid to reduce slightly, add blanched beans, toss and remove from heat.
Cut melon into 1/2 inch slices and peel back skin. Wrap each with a strip of Prosciutto and done.