NUTS & BOATS The monthly newsletter for to-be and already-are cruisers Volume 3, Issue #12 - December 2005
Publisher: Trish Lambert
www.takehersailing.com
(C) P. Lambert 2005
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CRUISER'S EYE VIEW
POTLUCK: The Cruising Mainstay by Trish Lambert Quick! What's the first thing you think of when someone says "Let's have a party!" If you have any cruising blood in you at all, your thoughts will immediately fly to the question of what food to make. Because in cruising circles, "party" equals "potluck." Though food-inclusive socializing occurs all year round in the cruising village, it makes sense to have a little treatise on potlucks during the holiday season. We put a little extra oomph in our cooking at this time of year no matter where we live, and the same is true of those of living at anchor. Cruiser potluck fare, though always creative, hits extra high notes for Thanksgiving and Christmas festivities. Potluck dishes depend on 1) where on the planet one happens to be and 2) what one happens to have in the ship's lockers. My primary potluck experience extends from Mexico into the western Caribbean, so the dishes I made and ate were tied to those areas. Here are some of the offerings that played well for me. (Please keep in mind that I am definitely NOT a gourmet cook, and that "creative" doesn't necessarily mean "complex.") Peanut butter on Ritz crackers. These were wildly popular in Mexico. The peanut butter was brought from the States and the crackers were local buys. Stuffed jalapenos. This was a favorite of mine, though not for every single digestive tract. Take canned whole jalapenos, cut a slit in the top and dig out the seeds. Stuff with either a smoked oyster or a piece of canned pineapple. Yum! Cream cheese with salsa poured over top. This is a great solution if you can get hold of some cream cheese. Any kind of salsa or sauce works when poured over the top of a brick of the stuff and serve with crackers and/or raw veggies. Add a canful of minishrimp before pouring on the sauce to take it more uptown. Skillet fried potatoes. I kid you not, these were a hit every time I made them. This idea originated one day in La Paz, Mexico, when I found out there was to be a potluck in half an hour and I had nothing in the larder except potatoes and onions. So a sliced up some of both, melted some butter in a skillet, and browned away. I took them to the party in the same skillet, which was empty within 5 minutes! Chocolate cake. I made an eggless chocolate cake that could be mixed up right in the baking pan. No muss, no fuss, and it always came out great. Topping could be as simple as a dusting of confectioners sugar or raspberry preserves, or a full on chocolate frosting could be whipped up. These dishes are all on the simple end of the spectrum of potluck fare. Some of the food was pretty darn fancy even in the most remote anchorages. Several cruisers I knew stocked all the makings for sushi and made all kinds of rolls from their fresh caught fish. Others made every elaborate things like steamed dumplings and empanadas. Anything that used coveted ingredients only available Stateside was appreciated, and, of course, chocolate brownies always made a splash. I admit that I am missing those potlucks, and look forward to getting back out where meal times can be real adventures!!! | 
