The Maine Windjammer Association
Maine Windjammer Association Newsletter
June 2017
 / VOLUME 17 / ISSUE 6
Fresh from the Galley – 4th of July!

credit: Courtesy Schooner Stephen Taber
Gougeres can stand alone on their own flaky, cheesy merit, or you can turn them into sliders, as pictured here aboard Schooner Stephen Taber filled with pulled pork.

 

You won’t find itineraries or ‘musts’ aboard a Maine windjammer. However, you can be sure you’ll never go hungry. To whet the whistle of our seafaring guests, every evening meal starts with something delicious and it can be anything from hearty, home-cooked appetizers to more gourmet amuse-bouches. Here are three from the Mary Day, the Stephen Taber and the Heritage. Enjoy!

 

ISLE AU HAUT ARTICHOKE DIP 
from the Mary Day

Ingredients: 
1 can artichoke hearts 
1/2 cup of Parmesan cheese 
1/3 cup of bread or cracker crumbs 
2/3 cup of mayonnaise 
2 tablespoons of olive oil 
2 tablespoons of finely chopped onions 
3-5 cloves of minced garlic

Directions: 
Chop artichoke hearts and mash in with remaining ingredients. Spread in pie or baking dish and bake on medium heat until bubbly. Good served with Triscuits. Serve hot.

 

GOUGERES
from the Stephen Taber

2 cups hot water
1 cup butter
1/2 tsp salt
1/2 tsp sugar
2 cups flour
8 eggs (approximately)
2-3 cups gruyere cheese, parmesan, or other hard cheese
2 tsp dry mustard

Heat water, butter, salt, and sugar until butter is melted. Add flour all at once and stir vigorously until dough becomes a ball and pulls from the edges of the pot. Remove to mixing bowl and beat the eggs in one at a time. (May use more or less eggs depending on the feel of the dough that forms). Your pâte ŕ choux should be smooth and waxy.

Add cheese, mustard, and a sprinkle of cayenne, reserving a bit of cheese for topping. On a buttered baking sheet, drop by the spoonful. Sprinkle with remaining cheese. Bake at around 375 (or higher in the wood stove) for about half an hour. They are done when the outside is puffy and golden, a little longer to keep the outer shell puffed so it will not fall. Remove to warming shelf until you serve.

 

CAPTAIN LINDA'S LOBSTER DIP
from the Heritage

1 cup cooked lobster, chopped 
1/2 tsp each garlic powder and worcestershire sauce 
1 tsp horseradish 
1/2 c mayonnaise 
1 cup sour cream (or lowfat plain yogurt) 
dash pepper

Mix sour cream & mayonnaise, add spices to taste. Stir in lobster. Chill for an hour. Makes about 2-1/2 cups, serve with crackers, serves 10.

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

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