Ahhhhh, here we are on the boat after a terrific meal in the cockpit but where is the dessert? That's a tough one on a boat.......virtually impossible to make or keep ice cream or anything frozen for that matter. Also tough to keep fresh berries and fresh dairy. So what is the answer?

Gotta be creative.............first think of where you are in the world? What is the local dessert? Where do the locals go to hunt for berries, dairy, pastries, and more? Secondly, think about your crowd and who you have on board as guests. Kids? Family? Or all adult friends wanting perhaps something a little more festive with alcohol?

Below you will have some quick, tasty choices and you can spread the love. Some are great for kids, others for big groups and some for your adult friends! Either way they all have ingredients that are fairly easy to find, to store most of these are very fast to make.  

Remember where you see berries you can always use frozen if you are lucky enough to find them in a local market (or fresh even better) or you can always opt for canned. Its not that glamorous but hey, you are on a boat - that's all the glamor you need right?

Enjoy!

Anegada Sunset

Ingredients:

16 oz. vanilla yogurt

1 tsp. vanilla

Honey to taste

1 large can mandarin oranges DRAINED

2 - 3 ripe sliced bananas

1/4 cup TOASTED wheat germ

Combine the first 3 ingredients in bowl. Toss in the bananas and mandarin oranges (be sure to drain first). Refrigerate for at least 1/2 hour or start with cold ingredients. Stir in the wheat germ immediately before serving.

Berries and Coconut Cream

Ingredients:

• 2 pounds mixed berries (such as blackberries and raspberries)
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lime juice 
• 1 cup heavy cream
• 1/2 cup cream of coconut (such as Coco Lopez)

Directions:

1. In a large bowl, gently toss the berries, sugar, and lime juice.
2. With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with the berries.

Ingredients:

• 8 graham crackers
• 32 large marshmallows, cut in half
• 2 1.5-ounce chocolate bars (such as Hershey's)
• 1 cup fresh or frozen rasberries

Directions:

1. Adjust rack to middle position and heat broiler or toaster oven. Break the crackers in half to form squares and place on a baking sheet. Arrange 4 marshmallow halves on top of each square. Broil for 30 to 60 seconds or until the marshmallows are golden brown.
2. Break each chocolate bar into 12 pieces. Arrange the chocolate and raspberries on top of half the crackers. Invert the remaining marshmallow-topped crackers onto the raspberry-and-chocolate-topped crackers, pressing gently to make sandwiches. Stack them, if desired.

Banana-Cashew Smoothie

If you are lucky enough to have a blender on board this is fantastic and healthy.

Ingredients:

• 1/4 cup raw unsalted cashews 
• 1 cup ice
• 1/2 banana 
• 1 tablespoon pure maple syrup

Directions:

1. Place ½ cup water and the cashews in a blender.
2. Cover and refrigerate until the cashews have softened, at least 6 hours (and up to overnight).
3. Add the ice, banana, and maple syrup.
4. Blend until smooth and frothy.

Captain Stacey is a professional sailor, American Sailing Association Instructor and ASA School Owner. She loves teaching students on her cruise to learn trips throughout the Caribbean as well as taking people around the world to other exciting sailing venues including the Mediterranean, Italy, Greece, Spain, New Zealand, France, Corsica, Croatia and Tahiti in the South Pacific. She is also an avid cook, travel writer, wine lover, snow skier, dog sledder, mountain biker and the list goes on. She resides in Breckenridge, Colorado, USA.

July 2012