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Lunch & Desserts

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Prospector
Master Marine Consultant

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Canada
3159 Posts

Initially Posted - 01/06/2009 : 08:15:12

I've booked my vacation time (4 weeks in August/September this year!!) and got SWMBO to agree that we are cruising Georgian Bay and the 30,000 islands. The North Channel will have to wait till next year. I've picked out my first draft of anchorages and routes, restaurants and reprovisioning stops, signed up for a coastal nav seminar, and basically have a first draft of everything in place - except the menu.

I went over my planned meals with a yachtie friend who sounded absolutely dismayed over the phone. It seems that while freeze-dried and dehydrated food is acceptable for canoeing, sailing means more gourmet meals. I was actually excited about not having to carry a nalgene full of water and bean sprouts across portages. I guess crossing over from paddling to sailing is more involved than I thought.

In any case, I revised my meal plan, and we now have restaurant nights when in port, no more powdered milk on the menu, steak dinners on the night after we are in port, and generally a more robust meal plan all around, however, I am absolutely stumped when it comes to lunches/bedtime snacks.

Canoeing usually meant pulling in for a shore lunch, but sailing I imagine to be eating while out on the water - this means a hot soup may not cook nicely if we are pounding along with the wind on the nose. Pitas and fillings could be made at breakfast I suppose, cut into bites sized servings and eaten as hand food, but I have a hard time imagining eating a sub while handling the tiller (I don't trust our autopilot).

Desserts pose a similar problem to me. On the list I have smores, pudding, cookies, and those things you cook in a pie iron over a fire (2 pieces of bread, filling and fire - easy to make), but how do I know if there will be smeplace to start a fire in the anchorage I visit? Coming from a canoeing background, etiquette says that you always reuse an existing fire pit, and not make a new one - especially if others will be coming the same way you did.

In any case, what ideas are out there for good (and cultured, dignified, yachtsmanlike) lunch and dessert ideas, especially on days 3-5 after reprovisioning in the heat of summer?

EDIT TO ADD:
Just had a stroke of genius and need to write it down here before I forget - Canned tuna/salmon salad with lettuce and cheese would work well on soft tortillas - make em at breakfast and they should keep till lunch - serve with a bag of chips and can of pop.

(You would get no respect eating canned food on a wilderness canoe trip. And packing out the garbage from meals like this would be a nightmare!)

"Iris"
1984 FK/SR #4040
http://frosthaus.blogspot.com/

Take a minute to register your boat with the association!!
http://www.catalina-capri-25s.org/owner_questionnaire.htm

Edited by - Prospector on 01/06/2009 08:28:38

redeye
Master Marine Consultant

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3477 Posts

Response Posted - 01/06/2009 : 12:34:06

Greek Salad:
Onions, Feta cheese, Olives, Bell Peppers in olive oil.
go wild and add some cured meats.

Salmon Roll Ups: ( Salmon Sushi )
Lay out a strip of smoked Salmon. Knife out a slice of whipped cream cheese onto it. Add lemon, capers, dill from the tube. roll up and serve like sushi.

Desserts:

Brown Sugar fried Pecans stuffed in Dates.

Goo Goo bars.

Edited by - on

redeye
Master Marine Consultant

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3477 Posts

Response Posted - 01/06/2009 : 12:46:07

Another idea I like is to figure out a recipe that I could prepare in bad weather and eat it a few times at home and make sure my stomach likes it. Also just the idea of eating it a few times because I like what I have eaten before, and I want to like it enough to enjoy it on a moving boat.

Dried smoked fish and fruit, brie and apples.

Bread, prosciutto and Swiss with wine.

Try each at home a few times first.

Edited by - on

delliottg
Former Mainsheet C250 Tech Editor

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USA
4479 Posts

Response Posted - 01/06/2009 : 13:42:30

For lunches while sailing we usually go with some sort of hard sausage, salami, summer sausage, etc., and some cheese, Gouda, extra sharp cheddar, or more exotic ones like Petite Basque (yummy, find at Costco), etc. Combine with some crackers like Ritz, Saltines, or water crackers for those more refined, maybe a bit of mustard (not really necessary in my opinion) and something to drink. Not too messy to deal with, we can give the hound tidbits as we sail, cleanup is nominal, and you don't have to miss a step.

Neither of us are big desert people, but we like to have things like applesauce cups, yogurt, string cheese, etc. on hand.

We also keep a dedicated snack box on board that's filled with easy to eat stuff like granola bars (Nature's Harvest sweet & salty nut bars are my favorite), Odwalla bars (easy nutrition in a bar, taste pretty good, but easy to get into you in a blow), chocolate (Hershey's kisses), short bread, those tiny cans of Pringles, Teriyaki Turkey jerky, etc. All designed to be easily eaten & disposed of by one person so you don't have to disturb the other if they're sleeping.

I spent a week at the southern tip of the Georgian Bay in about September I think, right after A school in the USN. I remember being flabbergasted by Canadian girls walking around in bikinis in 60 degree weather (I was from San Diego at the time). Gorgeous place, would love to go back, enjoy your trip, it sounds like a nice one.

Edited by - on

JohnP
Master Marine Consultant

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1520 Posts

Response Posted - 01/06/2009 : 14:03:44

Actually, any sandwich that is moist enough to hold together is good. Cut submarine sandwiches into 4" sections and put each one into a ziplock bag. 4 subs make 12 portions.

Lots of fruits and vegetables are good finger food. They even ward off scurvy!

I think it's good to take turns driving and eating! Beverage holders make drinking easy anytime.

Edited by - on

Prospector
Master Marine Consultant

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Canada
3159 Posts

Response Posted - 01/06/2009 : 15:09:10

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by redeye
 Another idea I like is to figure out a recipe that I could prepare in bad weather and eat it a few times at home and make sure my stomach likes it. Also just the idea of eating it a few times because I like what I have eaten before, and I want to like it enough to enjoy it on a moving boat.
<hr height="1" noshade id="quote"></blockquote id="quote">

Good idea Red, and One I often adhered to while canoeing. Last night I tried to make potato "Journey Cakes" which are supposed to be something halfway between carrot cake and potato pancakes, and be able to be stored for 2 or 3 weeks before being eaten. They were in a canoeing cookbook I had, but I had never tried making them.

Imagine mashed potatoes with bits of carrot and lumps of fried egg in it, and you'll have what I ended up with. I now have another item to replace on the menu. I think English muffins will do.

Edited by - on

Prospector
Master Marine Consultant

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Canada
3159 Posts

Response Posted - 01/06/2009 : 15:16:47

David - that sounds suspiciously like my canoeing lunches for bad weather days...

you should add Babybells to the cheese list. Individual servings, and the wax can go in the fire. Oh wait, unwrapping individual cheeses on a boat would be difficult. Thwarted again! I do love summer sausage though. We have some Amish Communities nearby where it is hand made and really well smoked. I usually try to stock up in spring when they are out selling their maple syrup.

John,

We have veggie stix in the nibblies column already. I will try cutting a sub into tiny bites and see how that works for me on the tiller.

As for taking turns, I'm not sure how comfortable herself would be on the tiller out there in the real world. If we are out in the open, I know she would be fine with it, but on the inner channel it can be a lot more dicey from what I hear, and she is already uncomfortable o nour little lake. Besides, I may end up taking the boat through the Trent Canal solo unless I find crew to lend a hand by early August...

Edited by - Prospector on 01/06/2009 15:28:35

glen
Captain

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359 Posts

Response Posted - 01/06/2009 : 15:51:28

You are in for a real treat. I have not seen much of the Bay area, but love the North Channel. Last trip we saved time by taking the trailer up to Tobermory. From there you can launch your boat or put her on a ferry that will take her to Manitoulin Island.
Funny thing about food, it seems to last about the same as Ice, Beer and Batteries. (or do I plan it that way ???) For us that’s about 3 or 4 days, then off we go to dock at the nearest marina, see the town and recharge. Under way we will usually eat cereal in the morning. You can buy quart size quantities of milk that needs no refrigeration until opened. This is also a good time to prepare a mid day meal. Later when we are at anchor we will light the BBQ or use a small butane stove for dinner. Above all keep it simple, but be sure to bug proof your boat

Edited by - on

Steve Blackburn
Master Marine Consultant

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Canada
1091 Posts

Response Posted - 01/06/2009 : 18:20:09

Almost by mistake we stumbled upon this: We had about 4 lbs of snow crab legs in the freezer and I just decided to bring it along in the cooler. It took the full day to defreeze, just ready for dinner and kept the cooler cold all day! I just love eating crab out of a bucket with a beer and it's even better on a sailboat. We also like to bring a baguette of french bread and pate de foie gras and some cheeses. Another favorite of mine are frozen no skin chicken filets that I cook over my BBQ and bring along my favorite sauce.

Edited by - Steve Blackburn on 01/06/2009 18:22:59

delliottg
Former Mainsheet C250 Tech Editor

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USA
4479 Posts

Response Posted - 01/06/2009 : 20:06:09

We rarely use our stove inside the boat, we've got a Magma propane grill we keep on the stern where we do most of our cooking. We like to marinate chicken in [url="http://"]finidini[/url] (Guamanian sauce) for a day or so before we go. Some corn, maybe some linguica (Portuguese pork & garlic sausage) Get the corn on the grill first since it takes the longest, chicken quickly after since it takes a while as well, and the linguica last since it's already cooked & just needs warming. It's also good for breakfast with eggs.

Here's a meal we made on one of our first trips, corn, chicken, and pork satay:

Edited by - on

Prospector
Master Marine Consultant

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Canada
3159 Posts

Response Posted - 01/07/2009 : 15:36:52

Thanks for the ideas guys.

I am using many of them. For your reference, I am posting a link to the [url="http://www.myccr.com/SectionTechnique/MealsAndMenus/Recipes/recipe.php"]Recipe Page [/url] from Canadian Canoe Routes.com There is a lot of stuff here that really does transfer nicely, but I hate to admit most of these recipes are not ones I usually use.

I will continue with the test baking!

Edited by - on

Alan Clark
Captain

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406 Posts

Response Posted - 02/18/2009 : 20:45:59

Another easy idea is something we do on a regular basis, peanut butter and apples, Oatmeal (instant kind), I have also baked pop open cinnamon rolls. Also english muffins. Hope this helps,

Edited by - on

britinusa
Web Editor

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USA
5404 Posts

Response Posted - 03/01/2009 : 15:41:58

I know that you are asking about lunches, and we tend to have wraps (sliced chicken or chicken salad, cheese, spinnach Blue cheese dressing).

Dinner is my favorite, I feel like doing oddball meals.

This weekend we had meat sauce (ground beef sauted in a skillet with mr's dash and tomatoe sauce & sundried sweet tomatoes) fully cooked then pop into a 'seal a meal' bag, vacuum and freeze.
Add to that a bag of sliced green, red, & yellow peppers with a teaspoon of olive oil and season to taste (no cooking!) Then seal a meal that too. Take a box of pasta twirls.

To prepare: Boil a pan of water, pop in the pasta and the bags of meatsauce and peppers (don't open the bags) cook till the pasta is done. drain out the hot water, cut open the bags of sauce and peppers, stir into the pasta adn serve. As tasty as your sauce allows.

Paul

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