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Maine Windjammer Association Newsletter
MAINE WINDJAMMER ASSOCIATION NEWSLETTER

Saturday, November 17, 2018 May 2013   VOLUME 12 ISSUE 5  
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[MORE]
Fresh from the Galley: Breakfast!

courtesy: Schooner Mary Day
Mornings are sometimes shrouded in mist – the best time to enjoy a fresh hot cup of coffee on deck. Here, the American Eagle waits for the morning fog to burn off.

 

Every great day aboard Maine’s windjammers begins with a great breakfast, and this month we’re sharing some of our favorite breakfast recipes from the windjammers’ award-winning galleys. Whether you start your day with Fluffy French Toast from the Victory Chimes or Taber Hash from the Stephen Taber or Orange Poppyseed Pancakes from the Lewis R. French, you’re sure to have a great day – but you may find yourself longing for the coast of Maine!

 

ORANGE POPPYSEED PANCAKES

 

2 ½ cups flour

1 t. salt

1 ½ t. baking powder

3 eggs

1 ½ cups orange juice

¼ cup honey

¼ cup poppy seeds

¼ cup butter, melted

 

Dry whisk together the flour, salt, and baking powder in a large bowl. In a separate, smaller bowl, mix together eggs, orange juice, and honey. Pour into dry mixture. Add melted butter and mix until just blended. Fold in poppy seeds. Cook on hot griddle or frying pan.

 

FLUFFY FRENCH TOAST

 

½ cup flour

3 t. sugar

¼ t. salt

2 cups milk

6 eggs

½ t. cinnamon

¼ t. nutmeg

1 T. Bailey’s Irish Cream

18 slices French Bread, about 1 inch thick

 

Beat flour, sugar, milk, eggs, cinnamon, nutmeg, and Irish Cream until smooth. Soak bread in egg mixture until saturated. Fry bread in skillet brushed with oil until golden brown, about 10 minutes on each side. Serve with maple syrup.

 

TABER HASH serves 12

 

For a quick breakfast, try serving a poached or soft-boiled egg directly over the hash with a side of toast.

 

This recipe can vary, depending on what you have leftover. Sometimes I add cooked carrots and parsnips, or leftover roasted shallots. If you like it a bit more spicy, add some red pepper flakes or cayenne.

 

4 T. butter

2 lbs. potatoes cut into 1-inch dice in cold water, I like to use red and not peel them!

1 large onion, ½ inch dice

6 garlic cloves, minced

1 ½ lbs cooked corned beef or grilled sausage and cooked bacon, 1-inch dice, can use whatever leftover meat you have, as long as it is tender

1 T smoked paprika

2 T cumin

2 T cider vinegar

salt and black pepper to taste

 

Boil potatoes in salted water until they are fork tender, but not falling apart. Drain well and lay on a paper towel to dry and cool for a moment. Heat cast iron skillet on medium, then melt butter. Add onions and cook over medium heat until translucent in the middle and slightly caramelized on the edges. Add garlic and cook until aromatic. Carefully slide the potatoes to the skillet, using a flat spatula to integrate them into the onions. Add a bit of olive oil or more butter if they absorb all of the butter. Season with smoked paprika and cumin, then add all of the meat at once. Integrate carefully again with the spatula. Season with cider vinegar, salt and pepper.

 

For more information about recipes from the galleys of the Maine Windjammer Association click here.


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