Chocolate Cashew Pudding

My friend Glen, mentioned in the doughnut post, is often down in the galley in the wee morning hours when I’m making all the decisions about what we’ll be eating for the rest of the day.  I’ll often share out loud what I’m thinking because one, I know he likes to hear the winding road of my thought process, and two, I like to share with him because it helps me to hear, in my own words, what I’m thinking about. Somehow, when it’s outside of myself and in the space of the galley I’m able to see the big picture a little more clearly.

In any event, because I’m having these ‘out loud’ conversations, Glen gets a preview and many times an input.  Long before he talked me into doughnuts, he talked me into pudding.  Sure, it’s a pain to stand over the wood stove and stir it until it thickens, however, the creamy, sublime result is totally worth the effort.  This is one I just made up this summer and will have to share with Glen when he sails with us again.

Chocolate Cashew Pudding Photo by Rocky Coast Photography

Chocolate Cashew Pudding
For an extra rich dessert, serve with whipped cream on top and dusted with cocoa powder.

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
2 teaspoons vanilla extract
2 cups semi-sweet chocolate cut into small chunks
1/2 cup cashew butter

In a thick bottomed pot, combine the sugar, cornstarch, milk, and salt.  Bring to a full boil over medium heat whisking often to make sure the bottom doesn’t scorch.  Remove from heat and add the vanilla extract and then the chocolate.  Let the chocolate melt from the heat of the mixture, stirring occasionally until the chocolate is melted.  Add the cashew butter and again mix well.  Transfer to small serving bowls, cover with plastic wrap and chill.

Serves 4 to 6

Annie
Making all of the women in the household happy – the husband too, actually.

Watch the Riggin on Animal Planet’s North Woods Law

This summer a buuuunch of kids and their families came sailing with us for a Kids and Family trip… and so did a film crew.  “North Woods Law,” the wildly popular show on Animal Planet that showcases the Maine Warden Service, decided to catch some shots of Maine from the water for their show, “In a Hot Minute”. Led by supervising producer, Andy Seestedt (yep, our former mate!), the crew detailed life aboard the Riggin for a day.   While none of the kids were caught fishing without a licence or sailing without their life jackets, they did catch a bunch of fun moments on board.

Catch the episode this coming Sunday, January 17th at 8 p.m. EST. The segment on the Riggin is at the beginning, so make sure you get settled early! (If you don’t get Animal Planet where you are, they typically post it on the website shortly after it airs.)

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Get in the water, Mom and Dad! We’ve been in for ages already!
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Making bread with Annie. Also, how many kids can fit into the galley at one time?
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Film crew catching the goings on.
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Checking out the drone. Oh, and p.s., don’t look at it while it’s flying around over head. Nope, don’t look at it.
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One last look at the drone before launch time.
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Interviewing the kids on board.
Reading to each other. Love their faces.
Reading to each other. Love their faces.

Riggin Gear – It Travels Well!

We are so blessed that we get to sail with you all each summer.  What is equally wonderful is how well-traveled (in addition to sailing on the Riggin) many of you are.  We love to hear about and see photos of the varied parts of the globe you’ve adventured – especially while you are wearing your Riggin gear!

Jane in Tibet
Jane Fahey – In Tibet.
GregShannon1
Greg Shannon  – Left and middle in Disney, right in Australian blue Mountains.
ClaudeArbour
Claude Arbour – In Portugal.

Annie
Many more happy travels to you and (and also returns to us on the Riggin)!

 

Timberwind Moves to Belfast!

One calm Sunday in April, the crew of the Riggin and the Timberwind moved our new pretty schooner up Penobscot Bay to her new home in Belfast, Maine.  The day started calm and then picked up to a feisty 25 knots of breeze on the beam, but for a spring day in Maine, this is still a fairly low key day on the bay.  As the sun was closing out the day, our crews celebrated their efforts.  To top it all off, the Bangor Daily News was kind enough to highlight the Timberwind‘s new life.

Celebrating a good day together.
Celebrating a good day together.
Quarter view of a pretty boat and a pretty town.
Quarter view of a pretty boat and a pretty town.
Cassie.  Knitting.  On a boat.  Two of the best things in life.
Cassie. Knitting. On a boat. Two of the best things in life.
Save and sound at her new dock, Thompson's Wharf in Belfast, Maine.
Save and sound at her new dock, Thompson’s Wharf in Belfast, Maine.

Annie
Thank you, Belfast, for your welcoming ways

On a Boat, It’s Not Always Perfect, But It Is Just Right

I traded swanky, landscaped, plated meals for the pine-studded coast liberally sprinkled with lichen-covered granite and a sea that is ever changing from a smokey charcoal to deep forest green.  My kitchen (galley) is outside and instead of being enclosed by four greasy walls lined with pots, pans and stainless equipment, I have pine tables, a cast iron wood stove and the smell of wood smoke.  My skin has the kiss of the sun, rather than the pasty white of someone who works indoors, even in the summer.

However, as a chef, there are a few things that occasionally ding my pride.  I’m a big girl, also an enthusiastic, optimistic one, so the moment doesn’t last long.  But I cook  on a boat all summer long and there are a number of situations that take priority over the visual attractiveness of my culinary hard work.  Sometimes my food doesn’t look perfect and it bothers me.

For example, the reason this salad has so many apples on it is not that Cassie, my assistant cook, got crazy with the apples, although this is not out of the question.  No, the true reason is that salad greens unprotected, literally, blow away with the first step on deck.  We feed the fish, not our guests.IMG_7753-001a

I love the look of micro-greens.  Do I ever use these delicate beauties?  No.  I would be the only one to see them.  See the blowing away reference above.

Also, the nature of my galley and the space available on any boat dictates that I serve family style.  I don’t have space to plate up 30 dinners in my galley.  Which means that sometimes my food is served in the pan in which it was cooked.  Again, there is a rustic simplicity, and dare I say beauty, to this look.  But no, beauty is not the word.  Practical, useful, convenient, expedient, safe, frugal.  These are the words I would use to describe my pans, but I tell you, a girl who wants to look pretty does NOT want to use these words and neither does the girl, who is the chef, who wants her food to look pretty.

The menu for lunch on the day these photos were taken was:

Local Porcini and Broccoli Leaf Mac n Cheese, Roasted Veggie and Local Italian Sausage Mac n Cheese, Garlic Knots, Apple, Walnut, Raisin Garden Greens Salad, Dijon and Champagne Vinaigrette and an Apricot Orange Pound Cake

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It sounds wonderful, doesn’t it?  And then I look at these photos and I’m sad that they don’t do it justice.  I remember this meal and I loved the Porcini and Broccoli Leaf Mac n Cheese… There was nothing left of this meal.  But the look of it?  The pans are …  Hmm.

Ah well, at heart I am both creative, practical, artistic, and frugal.  It turns out that my food on this beautiful boat we sail, meandering along the breathtaking Maine Coast, has the exact qualities of both me and of Maine.  I’d rather be right where I am – in my outdoor kitchen, creating honest food that fits it’s place perfectly.

Annie
Just accepting what is