Davis - Pontoon Food

Dedication We would like to dedicate this book to our family and friends, who provided inspiration and support. Acknowledgments We would like to acknowledge Brenna Slabaugh for being our food stylist; Carl, Candice and Curtis Andre for their help with recipe testing and helpful suggestions; as well as our family, who gave us advice and support along the way. Cover and book design by Lora Westberg Photos by Erin Davis Edited by Emily Beaumont Copyright 2016 by Jon and Erin Davis Published by Adventure Publications 820 Cleveland Street South Cambridge, Minnesota 55008 adventurepublications.net 1-800-678-7006 All rights reserved ISBN: 978-1-59193-565-0; eISBN: 978-1-59193-609-1 Introduction Cabins and lake homes are meant for friends and family! We gather around decks, patios and boats for lazy conversation and needed relaxation. Pontoon boats in particular are part of the lake magic, as you cruise around sharing food and beverages, and theyve long been associated with the lake-living tradition. These recipes have been collected with a few things in mind. First, we wanted to create basic, honest food with as few processed ingredients as possible.

Next, the recipes needed to be easy to prepare because you want to spend time with your guests, not in the kitchen. Some do take a bit more effort than others, but many can be prepared a day in advance. Other recipes are conducive to using more adventurous ingredients for more interest. These are indicated with the label for a creative touch. We also wanted to have a wide selection of recipes that are dairy free, gluten free or vegetarian for those cooks needing to accommodate certain dietary restrictions. These recipes are indicated by the following abbreviations: df=dairy free, gf=gluten free, gfo=gluten free option and v=vegetarian.

We hope you enjoy this collection of recipes and tipsand that this book might contribute to many memories of entertaining at your favorite summer retreat! Table of Contents Caprese Salad Skewers Skewers tips to make serving easy We recommend using wooden skewers, as they are biodegradable and can even be used for campfire kindling. For skewer recipes that are served cold, store prepared skewers in a large, flat, plastic container in a cooler until ready to eat. For hot skewers, store them in a covered glass baking dish placed inside an insulated casserole carrier, or wrap the dish with a large bath towel to keep skewers warm until serving. Where noted, skewers may be cut in half to make smaller portions. Use heavy kitchen shears to score the skewers in the middle first, and then you may snap them cleanly in two. Each recipe in this chapter makes approximately 8-10 skewers.

Antipasto Skewers (gf) Makes 810 skewers Italian for before the meal, antipasto is traditionally a first course of cured meats and cheeses alongside pickled peppers and other vegetables. Here, classic Italian flavors are combined on a skewer for easy snacking. Ingredients 8 ounces Monterey Jack cheese, cubed 6 ounces pepperoni slices 1 jar Italian-style mix of pickled vegetables, Giardiniera (cauliflower, carrots and peppers) 8-10 pepperoncini 1 pint cherry tomatoes 20 Kalamata olives, pitted Directions Alternate placing cheese, pepperoni slices (folded in quarters) and vegetables on skewers. Note: Use high-quality pepperoni slices found in the deli section of your local grocery store (not the presliced frozen variety). If you cannot find high-quality pepperoni, you can substitute salami. Bloody Mary Skewers (gf, v, df) Makes 810 skewers These tasty snacks can be enjoyed alone or alongside for happy hour.

Ingredients 8 ounces small pickles, such as gherkins or cornichons 6 ounces green olives stuffed with pimentos (or your favorite stuffed green olives) 16 ounces pickled okra 12 ounces pickled green beans, cut into bite-sized pieces 1 bunch baby radishes, thickly sliced Directions Use short skewers (skewers cut in half). Alternate placing pickles and other vegetables on skewers. Serve with . Caprese Salad Skewers (gf, v) Makes 810 skewers Thought to have originated on the island of Capri, off Italys Amalfi Coast, Caprese salad is a refreshing and satisfying snack. The green, white and red of the basil, mozzarella and tomato resemble the Italian flag. Ingredients Salt and pepper to taste 16 ounces fresh mozzarella balls (bocconcini), halved 1 pint cherry tomatoes Handful fresh basil leaves, quartered Directions Use short skewers (skewers cut in half).

Lightly salt and pepper halved mozzarella balls. Alternate placing cherry tomato, mozzarella halves and basil on skewers. Charcuterie Skewers (gf) Makes 810 skewers High in protein and low in carbs, these skewers are great snacks for active days on the lake. Ingredients 1 pound assorted meats, sliced, such as turkey and roast beef 1/2 pound assorted cheeses, cubed, such as Swiss and Gouda Directions Use short skewers (skewers cut in half). Cut each slice of meat in half and fold into quarters. Alternate placing meats and cheeses on skewers.

For a creative touch: Try salami, soppressata, capicola, manchego and Gruyre. Shrimp Cocktail Skewers (gf, df) Makes 810 skewers Always a crowd-pleaser! You can make the cocktail sauce mild or spicy to your preference. Ingredients 3/4 cup ketchup 2 tablespoons prepared horseradish 1 tablespoon Dijon mustard 3-5 drops Worcestershire sauce 1 pound shrimp, headless, shelled, deveined, fully cooked and cooled Directions In a large bowl, combine ketchup, horseradish, mustard and Worcestershire. Toss shrimp in cocktail sauce and coat evenly. Place shrimp on skewers. Serve cold.

Marinated Shrimp Skewers (gf, df) Makes 810 skewers Heres a fun way to enjoy shrimp: cool and tangy, with an Italian flair! Ingredients 1/4 cup extra-virgin olive oil 1/2 red bell pepper 1/2 celery stalk, coarsely chopped 16 Kalamata olives, pitted 1 clove garlic 1 1/2 tablespoons lemon juice (about half a lemon) Handful fresh parsley Salt and pepper 1 pound shrimp, precooked Directions Combine olive oil, bell pepper, celery, olives, garlic, lemon juice, parsley, saltand pepper in a food processor; blend until smooth. Add shrimp to marinade and let sit in fridge for at least 30 minutes or up to 2 hours. Place shrimp on skewers. Serve cold. Note: Do not prepare this the day ahead, as the shrimp will continue to cook in the lemon juice and will become tough. Chicken Satay Skewers (gfo, df) Makes 810 skewers; entre serves 46 Satay is a wildly popular street food throughout Indonesia and Malaysia, where you can find numerous versions of grilled meat skewers, seasoned and served with a spicy sauce.

Our version incorporates a typical variationspicy peanut sauceinto a marinade that bakes right into the chicken. These are almost as tasty served cold as leftovers as they are right out of the oven. Ingredients 6 boneless, skinless chicken thighs, cut into large thin sheets (about two pieces per thigh) Marinade 2 cloves garlic, minced 1-2 hot chilies (such as Thai, serrano or jalapeos, depending on your preferred level of spiciness), minced 1 (1-inch) piece fresh ginger, peeled and minced 1/2 teaspoon dried turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 3 tablespoons soy sauce 3 tablespoons fish sauce 1/4 cup rice vinegar A few drops sesame oil 1 tablespoon brown sugar 1/4 cup peanut butter Directions Combine marinade ingredients in a large bowl. Coat chicken in marinade; cover and refrigerate for 4 hours or overnight. The following day, soak skewers in water for 1 hour (weigh down with a plate to submerge). Preheat oven to 450 degrees.