|credit: Courtesy Schooner Stephen Taber
Early in the morning, birds begin quietly chirping and the ship gently creaks in time with the soft lapping of waves in a secluded cove on the sapphire waters of Penobscot Bay. Guests leave their cozy bunks enticed by the smells of fresh coffee brewing and scrumptious pastries baking in the woodstove. Now, you can recreate some of these delicious aromas at home with these recipes from Victory Chimes, Mary Day and Heritage.
EGGS BENEDICT from the Victory Chimes, serves 4
This traditional brunch dish is always served on the last day of the Victory Chimes’ cruises as a special farewell to their guests.
4 English muffins, split and toasted
8 slices of Canadian bacon or thinly sliced ham, heated
2 ¼ cups hollandaise sauce (see below)
Heat the oven to 170 degrees. Have ready a freshly-made batch of hollandaise sauce. Set out 4 dinner plates and place 2 English muffin halves, cut side up, on each plate. Place 1 slice of Canadian bacon on each muffin half and set the plates in the oven to keep warm
Poach the eggs, 2 or 3 at a time, placing a poached egg on each muffin half as they are done. Keep the plates in the oven as you go along. Once all of the eggs have been poached and placed on an English muffin, ladle about 2T of hollandaise sauce over each egg. Serve immediately.
HOLLANDAISE SAUCE INGREDIENTS:
3 sticks butter
6 egg yolks
3 T lemon juice
Salt, pepper, Worcestershire and hot sauce to taste
Heat the butter until it begins to bubble, but do not let it brown. Place the yolks and lemon juice in the blender and process, covered, until smooth. With the blender running, drizzle in the hot butter until completely incorporated and the mixture is smooth, thick, and pale yellow. Season to taste with salt, pepper, Worcestershire, and hot sauce.
STICKY BUNS from the Mary Day, serves 4-6
This signature breakfast is a passenger favorite – for obvious reasons!
FOR THE DOUGH:
½ cup warm water
1 T yeast
1/3 cup sugar
1/3 cup butter
½ cup milk
1 tsp salt
3 ½ cups flour, more as needed
1 tsp cardamom
FOR THE STICKY MIXTURE:
¾ cup butter
2/3 cup brown sugar
2 T molasses
FOR THE FILLING:
¼ cup sugar
1 tsp cinnamon
2 T butter, melted
½ cup raisins
½ cup chopped walnuts, optional
MAKE THE DOUGH:
Sift together the 3 ½ cups flour, salt and the cardamom, and set aside. In a separate bowl, dissolve the yeast and 1 tsp of the sugar in the warm water and let sit 10 minutes until frothy.
Heat the milk in a small sauce pan with the remaining sugar and ½ cup butter. As soon as the butter is melted, remove from the heat and whisk in the egg. Cool to room temperature.
Add the milk mixture to the yeast mixture. Add the flour mixture and mix to form a dough. Turn onto a lightly floured surface and knead for 2-3 minutes, or until a soft dough is formed, adding more flour as needed if the dough is too sticky.
Place in a greased bowl, cover with plastic wrap, and let sit for about an hour, or until doubled in size. (Alternatively, the dough can be kept overnight in a refrigerator).
PREPARE THE STICKY MIXTURE:
Melt the butter in the bottom of a 9x13-inch baking pan. Sprinkle the brown sugar over the butter, then drizzle the molasses over the brown sugar. Place the pan on top of the stove over low heat and heat, without bubbling, for about a minute, until the brown sugar dissolves into the butter. Remove from the heat.
FORM THE STICKY BUNS:
Whisk together the cinnamon and sugar for the filling. Have ready the melted butter, raisins, and walnuts. Turn the dough out onto a lightly floured surface and roll into an 8x15-inch rectangle. Brush the dough with the 2 T melted butter, leaving about an inch at the top unbuttered. Sprinkle the cinnamon sugar evenly over the dough. Sprinkle the raisins and nuts evenly over the dough. Starting with the buttered edge, roll into a log lengthwise, then slice into 1-inch slices. Arrange the slices, cut side down, over the sticky bun mixture in the baking pan. Flatten buns slightly, cover loosely with a clean towel, and let rise until almost doubled in size.
Pre-heat the oven to 375 degrees and bake the sticky buns for 25-30 minutes, until the sticky bun mixture is bubbling and the buns are golden brown. Invert immediately onto a serving platter and serve warm.
LEMON POPPY SEED MUFFINS from the Heritage, makes 12 muffins
These are a popular early morning treat aboard the Heritage but they’re great any time of day.
FOR THE MUFFINS:
3 cups flour
4 tsp baking powder
1 tsp salt
6 T butter, softened
6 T shortening
1 cup sugar
2/3 cup milk
1/3 cup lemon juice
¼ cup poppy seeds
4 tsp grated lemon zest
Glaze (see below)
Preheat the oven to 350 degrees. Grease a 12-muffin tin. In a bowl, mix together flour, baking powder and salt. Set aside.
In a separate bowl, cream the butter and shortening with the sugar until light and fluffy. In a small bowl, whisk the eggs with the milk and lemon juice. Add the dry ingredients and the egg mixture to the butter mixture and beat just until smooth. Stir in the poppy seeds and lemon zest. Portion the batter into the muffin tins and bake for 25 minutes, or until golden brown and the muffins spring back when pressed lightly. Cool 10 minutes. Unmold and dip tops in glaze.
FOR THE GLAZE:
2 cups powdered sugar
¼ cup lemon juice
1 tsp vanilla extract
Mix all ingredients together.
For more information about recipes from the galleys of the Maine Windjammer Association click here.