‘Menus and Memoirs of a Yacht Chef’

Marianne Gardner’s book is available for $29.95 at menusandmemoirs.com.

Side Dish

Bourbon-Glazed Acorn Squash

2 to 3 acorn squash

6 tablespoons maple syrup

6 tablespoons bourbon

Salt, to taste

1/2 teaspoon nutmeg

2 tablespoons butter

Heat oven to 375 degrees. Cover a baking sheet with foil and oil it.

Trim off top and bottom of each squash. Cut body of each squash into rings or half-moons about 3/4- to 1-inch thick; do not peel.

Place in a single layer on prepared baking sheet. Poke each piece of squash with a fork several times.

Combine remaining ingredients in a small microwave-safe bowl. Microwave until butter melts.

Brush butter mixture onto squash. Bake squash 30 minutes basting with additional bourbon mixture every 10 minutes; you will have some mixture left. Dish can be made ahead to this point.

When ready to serve, Heat broiler. Brush squash with some of the remaining bourbon mixture. Broil 1 to 2 minutes until heated through and starting to brown. Drizzle with remaining glaze before serving. Makes 6 servings.

Source: Adapted from ‘Menus and Memoirs of a Yacht Chef’ by Marianne Gardner.

Per serving: 204 calories (17 percent from fat), 4.1 g fat (2.5 g saturated, 1.0 g monounsaturated), 10.4mg cholesterol, 1.8 g protein, 35.7g carbohydrates, 3.8g fiber, 43 mg sodium.

Salad

Strawberry Spinach Salad

Red wine vinaigrette:

2 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

1 tablespoon sugar

1 1/2 teaspoons sesame seeds

1 1/2 teaspoons poppy seeds, optional

Salt, to taste

Spinach salad:

1 tablespoon butter

1/2 cup sliced almonds

1 (10-ounce) bag fresh baby spinach

1/2 pint strawberries, sliced

1 cup chopped mango, optional

To make dressing: Combine all ingredients in a jar and shake to combine.

To make salad: In a skillet over medium heat, melt butter. Add almonds and sauté until golden; watch carefully so they don’t burn. Refrigerate until serving.

Place spinach in a bowl. Add strawberries; mango, if using; and almonds. Add dressing and toss to combine. Makes 6 to 8 servings.

Source: Adapted from ‘Menus and Memoirs of a Yacht Chef’ by Marianne Gardner.

Per serving: 173 calories (76 percent from fat), 15.3 g fat (2.8 g saturated, 9.6 g monounsaturated), 5.1 mg cholesterol, 3.3 g protein, 7.5g carbohydrates, 2.5 g fiber, 55 mg sodium.

Main Dish

New Chicken Cordon Bleu

Chef Marianne Gardner makes her own Cajun spice mix but when testing the recipe we used Chef Paul’s Poultry Magic. She cooks these in butter for flavor and browning, but you can use oil or a combination of butter and oil.

Stuffed chicken breasts:

6 medium boneless, skinless chicken breasts

Cajun seasoning mix, to taste

Salt and fresh-ground pepper, to taste

12 thin slices prosciutto or cold-smoked salmon

1 cup plus 2 tablespoon blue cheese or Roquefort crumbles

Bread crumb coating:

1/2 cup flour

Salt and fresh-ground pepper, to taste

2 eggs, slightly beaten

5 tablespoons milk

1 cup dried bread crumbs

1 tablespoon Italian seasoning mix

1/2 cup fine-grated Parmesan cheese

Butter and/or safflower oil, for frying

To stuff chicken: Place a chicken breast on a work surface. Cover with plastic wrap. Using a meat mallet or other heavy object, pound the meat until it is thin and twice its size. Repeat with remaining chicken breasts.

Sprinkle each with Cajun seasoning, salt and pepper. Pat in spices.

Place a slice of prosciutto or salmon to cover half of each chicken breast. Top each with 3 tablespoons cheese and another piece of prosciutto or salmon atop the cheese.

Fold the open half of each chicken breast over the filling ingredients and seal edges by pressing firmly.

To coat chicken: Combine flour, salt and pepper on a plate. In a wide-mouthed bowl, whisk together the eggs and milk. On another plate, combine the bread crumbs, Italian seasoning and Parmesan.

Dip each stuffed chicken breast into the flour mixture, then into the egg mixture and finally into the bread crumb mixture. Completely coat with each mixture and shake off excess after each dipping. Place breaded chicken on a wax paper-lined baking sheet to rest 15 minutes.

Heat oven to 350 degrees.

In a large skillet over medium to medium-high heat, heat about 1/4 inch of oil and/or butter.

Place breaded chicken breasts into skillet and cook until golden brown, about 3 minutes per side. Remove from pan and place on baking sheet (remove wax paper first). Bake 20 to 30 minutes until cooked through. Makes 6 servings.

Source: Adapted from ‘Menus and Memoirs of a Yacht Chef’ by Marianne Gardner.

Per serving: 478 calories (45 percent from fat), 23 g fat (9.8 g saturated, 8.2 g monounsaturated), 171 mg cholesterol, 42 g protein, 23 g carbohydrates, 1 g fiber, 1144 mg sodium

Dessert

Marianne’s Award-Winning Key Lime Pie

I served this pie to friends who deemed it the best Key lime pie they ever had. It’s light and delightful. The recipe incorporates uncooked egg whites into the filling. You may wish to use pasteurized eggs.

1 (9-inch) graham cracker crumb pie crust

1 (1/4-ounce) envelope unflavored gelatin

1 cup sugar, divided

1/4 teaspoon salt

1 teaspoon fine-grated lime peel

4 eggs, separated

1/2 cup Key lime juice

Ice and water, for chilling

1 cup heavy whipping cream

Lime slices and chopped pistachio nuts, for garnish

Heat oven to 350 degrees. Bake pie crust 8 minutes. Let cool. (You can turn off the oven.)

In a nonreactive medium saucepan, combine gelatin, 1/2 cup sugar, the salt and lime peel. Set aside.

Place egg yolks in a medium bowl; set whites aside. Combine lime juice with 1/4 cup water. Whisk egg yolks constantly as you slowly add the lime juice mixture. Stir into sugar mixture in saucepan and place over medium-high heat.

Stirring constantly, bring just to a boil. Remove from heat and place pan in a bowl with ice and water. Stir occasionally while completing the recipe to quickly cool.

Meanwhile, in a large bowl, beat egg whites on high speed of an electric mixer. When peaks start to form, add 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition. Beat until shiny stiff peaks form. This can take 5 minutes and you should have about 4 cups of meringue.

In another bowl, beat the cream until stiff peaks form.

To assemble, fold the cooled lime juice mixture into the egg whites. Then fold in the whipped cream.

Pour filling into cooled pie crust. Refrigerate at least 5 hours. Serve garnished with lime slices and chopped pistachio nuts. Makes 6 servings.

Source: Adapted from ‘Menus and Memoirs of a Yacht Chef’ by Marianne Gardner.

Per serving: 478 calories (47 percent from fat), 25.5g fat (11.7 g saturated, 10.6 g monounsaturated), 178 mg cholesterol, 7.6 g protein, 56 g carbohydrates, .6 g fiber, 263 mg sodium.