Continued from the December 2011 ASA E-Newsletter

The Nautical Chef
Holidays Afloat!
By ASA Instructor and School Owner, Stacy Brooks Connelly

Spending the holidays afloat is a special and unique way to enjoy this festive time of year with both family and friends!

Make your floating home full of holiday cheer by getting your family and friends involved in the decoration of your boat and in the preparation of both food and drink. This is the perfect way to start your holiday season!

Start by getting a list together of the special items you will need on board to make your floating home cozy and comfortable!

* LED lights that are solar charged are a great way to decorate your rigging.
* Use rope lights whenever possible on your boat. Rope lights are easier to string and won't get caught on netting or small items. Use bright colored or white lights because the lights will be the background for the rest of your decorations.
* Garland that can be wrapped around your lifelines, bow pulpits, mast pulpits and stern pulpits.
* Decorative ball with lights for your cockpit and cockpit table can be hung above your center console table.
* Holiday scented plug-ins for your boat or battery powered "spray" air fresheners are nice - especially the warm apple pie, gingerbread, pine or berry scents.
* Bring simple craft materials aboard so each member of your crew can make their own tree ornament.
* Consider buying a small plastic tree to put on your galley table below. Decorate with the homemade ornaments. Keep your plastic tree in place by using some molding clay to adhere to the table - or of course the old standby duct tape works too.
* Put festive holiday throw pillows on your settee and in your cockpit.
* Holiday napkins, table cloths and glasses are a nice touch to make your galley area inviting.
* Add your own ideas and traditions to this list and complete your cozy holiday atmosphere.

Next on the list (and lots of fun) is planning your menu! You want to make sure that you keep it interesting and have a menu full of holiday cheer and special items to delight your guests. The following recipes are designed for a mixed group of people whether they are younger, older, vegetarian, meat lovers or other. This menu is also designed to be easy and quick to prepare with most shopping items easy to find anywhere in the world. And finally, the wine list is not expensive and is made up of easy "drinking" wines that go with all the dishes. The cocktails in our list are also quick and elegant.

First, we will start with a few appetizers and dips to get the party started then move into a nice buffet style menu for your holiday meal.

Crudités with Creamy Pistachio Dip
FAST, MAKE-AHEAD, HEALTHY, VEGETARIAN

1 1/2 cups raw, unsalted shelled pistachios (7 ounces)
1 large shallot, minced
1/4 cup Champagne vinegar or white wine vinegar
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 large garlic clove, minced
1/2 cup extra-virgin olive oil
2 cups crème fraîche
1/4 cup minced flat-leaf parsley
2 tablespoons minced tarragon
Salt and freshly ground pepper
10 large Belgian endives, preferably red and green varieties, separated into leaves, or very thinly sliced black radishes
Preheat the oven to 350°. Spread the pistachios on a large rimmed baking sheet and toast for 8 minutes. Let cool. Transfer the pistachios to a food processor and pulse until coarsely ground.
Meanwhile, in a small bowl, soak the shallot in the vinegar for 10 minutes. In a large bowl, whisk the mayonnaise with the lemon juice and garlic. Gradually whisk in the olive oil until thickened.
Drain the shallots and stir them into the mayonnaise along with the crème fraîche, parsley and tarragon. Stir in the ground pistachios and season with salt and pepper. Scrape the dip into small bowls and serve with the crudités.
Make Ahead: The dip can be refrigerated overnight.

Crab-and-Avocado Toasts
FAST, HEALTHY

2 tablespoons extra-virgin olive oil, plus more for brushing
8 slices packaged thin white bread
2 Hass avocados
Salt and cayenne pepper
4 ounces lump crabmeat, picked over
1 tablespoon chopped fresh mint
2 teaspoons fresh lime juice

Preheat the oven to 350° and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp. In a small bowl, mash the avocados with a pinch each of salt and cayenne pepper. In another small bowl, gently stir the crabmeat with the mint and lime juice and season with salt. Spread the mashed avocado on the toasts, top with the crab mixture and serve right away.

Pimento Cheese & Bacon Crostini
Basic Easy, Make Ahead

2 1/2 cups shredded extra-sharp white cheddar cheese
2 1/2 cups shredded extra-sharp orange cheddar cheese
One 7-ounce jar pimentos, drained and finely chopped
3/4 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
Cayenne pepper
40 slices baguette, toasted
4 strips cooked bacon, crumbled

In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours. Preheat the oven to 400° Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes. Serve.
Make Ahead: The pimento cheese can be prepared through step 1 and refrigerated for up to 3 days.

Next, it's time to make a great drink that the entire crew can enjoy with the finger food. If you need to do something for anyone underage or who does not drink you can always substitute sprite for the champagne and substitute ginger ale for the rum.

Champagne Mojitos
MAKE-AHEAD, FESTIVE

3/4 cup sugar
3/4 cup water
1 1/2 cups packed mint leaves, plus 12 mint sprigs, for garnish
6 limes, cut into wedges
2 cups light rum
Cracked ice
3 cups Champagne or sparkling wine

In a small saucepan, combine the sugar and water and cook over high heat only until the sugar has dissolved. Let cool to room temperature. In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges and muddle well with a wooden spoon. Add the rum and stir well. Strain the drink into another pitcher. Fill tall glasses with cracked ice and pour in the drink, filling them about two-thirds full. Top with Champagne, garnish with the mint sprigs and serve.
Make Ahead: The mojitos can be prepared through Step 2. Refrigerate the mojitos in the pitcher overnight.

The following dishes are perfect for easy buffet style eating. Set up a nice table in your galley and have your guests come down and fill their own plates! Enjoy!

Garlic-and-Spice-Rubbed Pork Loin Roast
6 large garlic cloves, coarsely chopped

2 tablespoons coarsely chopped rosemary
1 tablespoon whole fennel seeds
1 teaspoon ground fennel
2 teaspoons crushed red pepper
2 teaspoons freshly ground black pepper
1/4 cup extra-virgin olive oil
One 10-rib pork loin roast (5 1/2 pounds)-chine bone removed, fat trimmed to 1/4 inch, rib bones frenched (see Note)
Salt

Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt. Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.

Make Ahead: The uncooked herb-rubbed pork roast can be covered and refrigerated overnight. Bring to room temperature before roasting.

Mashed Potatoes with Butternut Squash
FAST, MAKE-AHEAD, VEGETARIAN

One 3-pound butternut squash-peeled, seeded and sliced 1/2 inch thick
1 1/2 tablespoons vegetable oil
Kosher salt
3 pounds Yukon Gold potatoes, peeled and quartered
4 garlic cloves
1 cup half-and-half
1 1/2 sticks unsalted butter

Preheat the oven to 400°. In a large bowl, toss the squash with the oil and season with salt. Spread the squash on a nonstick baking sheet and roast, turning once, for about 25 minutes, until tender and lightly browned in spots. Transfer the squash to a food processor and puree until smooth. Meanwhile, in a large pot, cover the potatoes and garlic with cold water and bring to a boil. Simmer over moderate heat until tender, about 20 minutes. Drain the potatoes and garlic in a colander, shaking out the excess water. Add the half-and-half and butter to the pot and heat until melted. Remove from the heat. Press the potatoes and garlic through a ricer into the pot and season with salt. Stir in the butternut squash puree and cook over moderate heat until very hot. Transfer the mashed potatoes to a bowl and serve right away.

Make Ahead: The dish can be made earlier in the day and kept at room temperature; warm over moderate heat, stirring constantly.

Carrots with Tahini Dressing
FAST, HEALTHY, MAKE-AHEAD, VEGETARIAN

3 pounds carrots, peeled and sliced 1/2 inch thick on the bias
1/4 cup fresh lemon juice
1/4 cup tahini
1/4 cup extra-virgin olive oil
2 tablespoons water
2 small garlic cloves, minced
Kosher salt
2 tablespoons chopped flat-leaf parsley

Spread the carrots in a large steamer basket and steam until tender, about 6 minutes. Transfer to a bowl and let cool slightly. In a medium bowl, whisk the lemon juice with the tahini, olive oil and water until smooth. Whisk in the garlic and season with salt. Pour the dressing over the carrots, add the parsley and toss to coat. Serve.

Make Ahead: The dressed carrots can be refrigerated overnight. Return to room temperature and toss them with the parsley just before serving.

Bourbon Pumpkin Pie with Pecan Streusel
MAKE-AHEAD, VEGETARIAN

1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup all-purpose flour
1/2 cup pecans halves
1 1/4 cups canned pumpkin puree
3 large eggs, separated
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup milk
1/4 cup bourbon
1 pie shell

Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans. In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon. In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain. Pour the custard into the baked pie shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.

Make Ahead: The pie can be refrigerated overnight. Serve with Sweetened whipped cream.

Easy Holiday Drinking Wines
Under $20 Per Bottle

Ravens Wood Old Vine Zinfandel: rich berries; affordable at $13 a bottle



Wild Horse Sauvignon Blanc or Chardonnay: crisp or buttery depending on whether it is s.blanc or chardonnay; affordable at $12 to $17 a bottle

Rutherford Merlot: easy drinking; great with duck or game; $17 to $20 a bottle

@ Merlot: another easy drinking wine; good all around; $12 to $15 a bottle