Windjammers welcome older children aboard every cruise and some cruises allow even the youngest members of the family to join. Here are some recipes that will please everyone, from age 8 to 88!
ANGELIQUE’S “Fuzzy” ROASTED HERB CHICKEN
– serves 10
Chicken (I use 1 split breast per person plus 5 legs or drumsticks)
Flour 1 – 2 cups
Parsley 1 T
Garlic powder 1 T
Onion 1 tsp
Thyme 1 tsp
Marjoram 1 tsp
Basil 1 tsp
Italian seasoning 2 tsp
Rosemary ½ cup (Fresh if you have it – is best to top it all off.)
Mix the flour and spices in a large bowl, then toss the chicken pieces in the flour and spice mixture until covered with spices. How to make it fuzzy: Place the pieces in a rectangular baking pan and sprinkle more Italian seasoning, parsley, and rosemary (fresh rosemary is very aromatic) on the top. This is what makes it fuzzy! Cover with foil.
On the boat, it takes 2½ - 3 hours to cook 3 pans or 38 chicken breasts and 17 drumsticks at approximately 350 degrees. At home, for a smaller amount, I would think that it would take 1½-2 hours at 350-400 degrees. If you remove the foil 15-20 minutes before finished, the top will brown nicely.
STEPHEN TABER’S POTATO FRITTERS
– 8 servings
Potatoes 6, cooked and mashed
Parmesan cheese ½ cup
Cream cheese 3 ounces
Butter 2 T
Green Onions 2 T, chopped
Onion Soup mix 2 T
Milk 2-4 T
Eggs 2, beaten
Corn flakes 3 cups, crushed.
Pepper a dash
Hot Pepper Sauce a dash
Mix potatoes, cheeses, butter, onion, soup mix and peppers and shape mixture into 16 balls. Roll in beaten eggs and corn flakes. Bake on greased baking sheet for 10-15 minutes at 400 degrees. (You can put these in the oven with the chicken toward the end of the roasting).
STEPHEN TABER’S SAUTEED BABY CARROTS
Baby carrots 1 package
Lemon juice 1 T
Brown sugar ¼ cup
Fresh ginger One 1” piece, diced
Julienne the carrots and place them in a single layer in a non-stick pan. Sauté in lemon juice and brown sugar. Add ginger after 5 minutes. The carrots will exude some juice themselves. Continue cooking until carrots are just crunchy and caramelized.
For more recipes from the fleet, please visit our Galley