Wednesday, July 01, 2009
Soothe your senses
Tips for planning an unforgettable sunset cruise on Smith Mountain Lake (EXTRA: Recipes)
Just imagine…
It’s a
picture-perfect summer evening on
"We love to catch the sunset on the way home from eating at Mexico Viejo at Crazy Horse Marina,” said Barbara Oliver, who lives on the Blackwater. “We put on some music, open some wine and find a nice spot to just sit and watch the sun sink below the horizon.
“Our favorite place is near the entrance to Gills Creek near Foxport Marina because it's close to home and there's not too much boat traffic there in the evening."
Great weather and a free evening are all you need to enjoy a breath-taking SML sunset. Just grab some cheese and crackers, cold drinks and head out on the water.
“We love just cruising up Blackwater toward the mountains,” said Ann Leuth of Union Hall. “We pack light appetizers like veggies and humus and some nice wine.”
While my husband Charlie and I enjoy spontaneous cruises, we also like to plan some sunset trips in advance so we can bring along friends when the forecast is ideal, which is fairly often in the summer at SML.
To make the voyage truly unforgettable, I like to prepare a simple, relaxed menu, complementary drinks and music to match the mood. If you’re planning on heading out, be sure to bring along blankets or sweaters in case the air gets cool. And don’t forget your camera; an SML sunset can be an awe-inspiring sight you’ll definitely want to capture.
If you’re in need of a boat, consider one of the many rental businesses on the lake. Most offer a variety of sizes depending on your group. And, of course, be safe. Designate a skipper who won’t be drinking, bring along a cellphone and make sure you have appropriately sized life preservers handy for each person in your party. Sunset Cruise Music Play List
Suggestions for music to enhance your next sunset cruise on SML.
"Red Red Wine" by Bob Marley
"When The Sun Goes Down" by Kenny Chesney
and Uncle Kracker
"Cruisin’" by Smokey Robinson
"(Sittin' On) The Dock of the Bay" by Otis Redding
"Give Me Just a Little More Time" by Chairmen of the Board
"Margaritaville" by Jimmy Buffett
"Easy" by Lionel Richie
"My Girl" by The Temptations
"Sitting, Waiting, Wishing" by Jack Johnson
"Have I Told You Lately" by Van Morrison
Sunset Cruise Menu
SML Tequila Sunset
Celery Boats with Gruyere Pesto
Curried Chicken Salad Sandwiches
with Almonds and Raisins
Potato Salad
Frozen Grape Clusters
Sunset Margarita
Recipes
Recipe #1
1 can frozen lemonade concentrate
3 cans water
¾ cup tequila
3 tablespoons Triple Sec
1 can cranberry juice concentrate, undiluted
1 lemon or lime
Pour lemonade concentrate into a pitcher. Add water, tequila and Triple Sec and stir. Pour equal amounts of lemonade mixture into four glasses. Pour equal amounts of cranberry juice concentrate into each glass. Garnish with lemon or lime slices.
1/3 cup tequila
1/3 cup triple sec
3 tablespoons orange juice
2 tablespoons lime juice
4 tablespoons pomegranate juice
1 lemon or lime
Add 1 cup ice cubes to a pitcher. Add tequila, triple sec, orange juice and lime juice. Stir well and divide between two cocktail glasses. Using the back of a large spoon, carefully pour 2 tablespoons pomegranate juice down the inner side of each glass. Garnish each with fresh lime or lemon peel, crushed slightly just before adding.
Celery Boats with
Gruyere Pesto
1 bunch of celery, separated into ribs, washed well, trimmed and strings discarded
1/2 pound Gruyere cheese
3 tablespoons pine nuts
1/2 cup packed fresh basil leaves
2 tablespoons white-wine vinegar
1/3 cup olive oil
With a small knife trim a strip down the length of the rounded side of each celery rib to form a flat bottom and cut the ribs on the diagonal into 1 1/2-inch boats. Put the celery boats in a bowl of ice and cold water, cover and chill until ready to assemble.
Cut 6 ounces of the Gruyere into one-inch julienne strips and grate fine the remaining 2 ounces. In a food processor or blender, combine the grated Gruyere and the pine nuts and blend until it is minced fine. Add the basil and the vinegar and blend until the mixture is a paste. With the motor running, add the oil in a stream and blend the pesto until it is emulsified.
Drain the celery boats and pat dry. In a bowl, toss the julienned Gruyere with the pesto and fill the celery boats with the mixture. The hors d'oeuvres may be made up to one day in advance and kept covered and chilled. Serve at room temperature.
Curried Chicken Salad
Sandwiches with Almonds and Raisins
3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and freshly ground black pepper
1/2 cup mayonnaise, plus extra for spreading
1 teaspoon curry powder
1/2 lemon, juiced
1/4 cup chopped, blanched almonds, toasted
1/4 cup raisins
A handful fresh basil leaves, torn
8 slices good-quality, dense white bread such as Tuscan
Preheat oven to 400 degrees.
Heat the oil in a large, ovenproof skillet over medium-high heat until smoking. Sprinkle the chicken breasts on both sides with salt and pepper. Put them in the pan in a single layer, and brown two minutes on each side. Put the skillet in the oven and roast until the chicken is just cooked through, about 15 minutes. Remove from the oven and cool.
Allow chicken to cool, then chop and place in large bowl. Add the remaining ingredients and toss. Season with salt and pepper.
Spread four bread slices with extra mayonnaise (optional) and spread with the curried chicken. Top with another slice of bread and serve.
Potato Salad
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring to a boil then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam 15- 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise,
buttermilk,
When the potatoes are cool enough to handle, cut in quarters or in half depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
