On a gorgeous sunny May evening recently, the Canadian Yachting staff were treated to an evening sail aboard Lynn and Pat Lortie’s Adamant 1, complete with delicious snacks and Lynn’s custom audio soundtrack, which may have taken us back a few years.
After a long winter and a cool, wet spring here in Midland, ON, it was such a welcome change to be out on the Bay on a calm, warm evening. Prior to setting out from the Midland Bay Sailing Club we enjoyed a glass of wine and a selection of appetizers that were all prepared using the Carnivore Club’s Meat of the Month box. The meats that were offered in this particular selection ranged from a Sweet Coppa to a sliced Prosciutto to a Hot Sopressata. (Please see the end of this article for a full description of detail on the meats etc.) We created some appetizers that would both allow the flavours of the meats to shine through as well as ones that were easy to make and transportable onboard the sailboat.
The flavours of the different cured meats were all distinct on their own and all offered something different to the palate. The hot Sopressata had a nice brand of heat that was not overpowering but really added to its flavour. The sliced prosciutto we had paired with some fresh cantaloupe and it made a delicious marriage of complementary flavours. The sweet Sopressata went deliciously with a grape tomato, a piece of bocconcini cheese and a basil leaf while the sweet Coppa took the flavour lead when combined with a button mushroom and a slice of cucumber. The Milano and Genoa Chubs were left up to individuals to combine with crackers, red pepper jelly, savoury spreadable goat cheese and some wasabi or salmon flavoured caviar.
Because it was such a calm day on the water we headed out under power with the sails still furled. Lynn anchored us out in Gawley Bay where we continued sampling the snacks and admiring the 360 degree view. It was race night at the Sailing Club so not far off to the East the boats were queuing up to attempt a race without much wind to leverage.
It was a fine night for a spring cruise and everyone enjoyed the scenery, the company and the appetizers. For more info on the Carnivore Club and details of how you can start receiving your monthly selection of meats visit: https://carnivoreclub.co/
The image above describes visually the contents of the box we sampled.
When beets are roasted, their natural sweetness is heightened and concentrated. In this recipe, their flavour
is balanced by the sharp tang of goat’s cheese. We use the beautiful chèvres from the Salt Spring Island
Cheese Company. The pairing is served on crostini to create a hearty, hand-held appetizer. To reduce your
on-board preparation time, we suggest cooking the beets at home in advance.
This huge, chocolatey cookie can be made in any galley and will keep the deck hands happy! Mix up and bake a warm cookie, oozing with rivers of chocolate, all in one cast iron skillet. First up, chop that chocolate bar. You can surely use chocolate chips if that’s all you have on hand, but I love the random and unequally-sized chocolate chunks strewn throughout the cookie. Also, using dark chocolate makes this healthy! Antioxidants my friends.
Another one dish recipe because we boaters LOVE simplicity when it comes to creating tasty but low maintenance meals onboard. This paella dish has great flavour, a terrific combination of textures and is easy to create. Enjoy!
If you can get your mouth around this burger it is well worth the effort. Easy but perfect and best enjoyed sitting in a comfy spot on your boat with a fun group of friends and/or family and a cool beverage in your other hand.
Seemingly part sailboat and part spaceship, the new Jeanneau Yachts 55 just busted through the boundaries of traditional yacht design. I couldn’t take my eyes off the bubble hardtop that met me at the dock and I stepped aboard with trepidation. A few hours later, I was planning how to spend my not-yet-won lottery winnings.
Over the past seven decades, Ontario’s marina industry has developed alongside some of Canada’s largest freshwater lakes. Boaters have been able to enjoy the beautiful scenery and create lasting memories on the water, with certain marinas dating back to the 1960s. As we reflect on this rich history, we can begin to see trends in how our footprint may have had an effect on the environment, in not-so-positive ways. However, by embracing innovative solutions and adopting sustainable practices, both marinas and boaters hold the key to preserving and enhancing the quality of our lakes and marine life for generations to come.
