Citrus Blossom Martini
½ cup each, orange and grapefruit juice
¼ cup each, lemon and lime juice
1 cup vodka
White sugar
Combine all the juices with vodka in
a pitcher filled with ice. Dip the rim of
classic martini glasses in citrus juice
and then white sugar. Pour cocktail
in glasses and garnish with a thin
slice of orange, lemon or lime.
Baklava Yogurt Parfait
16 oz. plain Greek yogurt
½ cup honey
1 cup sliced unsalted almonds,
pistachios, walnuts or other favorite
nuts, toasted in a skillet on medium
until golden and fragrant (or substitute
granola)
½ tsp. ground cinnamon and 2 tbsp.
sugar (I like “Sugar in the Raw”) mixed
well (for a spicier taste add a pinch of
ground cardamom and ginger)
Divide half of the yogurt equally in
four clear wine glasses. Drizzle with
half the honey, half the nuts and half
the cinnamon sugar mixture. Repeat
layering with the rest of the yogurt,
remaining honey, nuts and sugar/
cinnamon mixture.Sweet and Spicy Fruit Salad
6 cups fruit cut into bite-sized pieces
(fresh, frozen or canned)
Dressing:
2 tsp. lime juice
1 tbsp. honey
¼ tsp. chili powder or 1 minced jalapeño
pepper
¼ tsp. salt
1 oz. tequila or rumChop fruit and add to bowl. Mix lime
juice, honey, chili, salt, and liquor
in a small bowl and pour over fruit.
Let flavors meld for 10-15 minutes
before serving.Ham, Asparagus and Cheese
Frittata
2 tbsp. oil
2 cups asparagus, diced
1 cup onion, diced
½ lb. ham diced
Pinch of salt and pepper
Pinch of dried dill or parsley
12 medium eggs
½ cup shredded cheddar cheese (or 1 ½
for a heavier texture)Heat the oil in a 10" nonstick
skillet/pan covered with a fitted
lid over medium heat. Remove
lid and add onion, asparagus,
ham, salt, and pepper; sauté
until onion is translucent, about
10 minutes. In a large bowl,
crack and beat eggs. Remove
the sautéed mixture from the
pan and add to eggs along with
cheese and stir.* Add second
tablespoon of oil to pan, heat
10 seconds. Pour egg mixture
into pan. Put a lid on the pan,
reduce to medium low and leave
untouched for 10-15 minutes
until eggs are cooked through.
The eggs will puff up and form
a golden crust on the bottom.
Cut into quarters. Serve hot with
toast or croissants with butter
and jam.
*If you have an oven, after sautéing
onion mixture, pour in eggs, let
cook on stove top for 2-3 minutes
in oven-safe skillet, then place in
350-degree oven uncovered for
10-12 more minutes to complete
the cooking.Go to southernboating.com for more
onboard entertaining ideas!In the Galley
WITH LORI ROSSSpring is just around the bend!
Welcome the longer days with a lazy
brunch. Start with a pitcher of tart
martinis followed by a creamy yogurt
parfait with Greek baklava fl avors,
then a fl uffy frittata and sweet ‘n
spicy fruit salad. Recipes serve four.
92 s SOUTHERNBOATING.COM s MARCH 2016