Fall is a great time to be on the water. It is also a great time to spend quality time with friends and family. When you combine these two things—inviting your favorite people to spend time on your boat, you’ll need to feed them. Our fall boating recipe guide has you covered.
The Outboard— Spiced Cider Boat Drink
This is our take on that most classic of seasonal fall drinks—warm, spiced cider. The fun thing about this drink is its versatility. You’ll warm the drink at home, pour it into the bottle or jug that you’ll take on the boat.
Ingredients:
Process:
Into a large pot on the stove, pour the apple cider, orange juice, and mulling spices. Simmer on low for 10 minutes, or until the drink is as warm as you’d like it to be. Pour the mixture into the container that you’ll bring on the boat. This recipe makes a quart. If your thermos is a half-gallon, double the recipe.
Once you’re on the water and ready for a warm drink, pour into cups and serve. Take care not to burn yourself or anyone else. If you’re into it, garnish the cups with orange slices.
Offshore-Inspired Build Your Own Sandwich Buffet
One of the best things about an overnight offshore fishing trip is the build your own sandwich buffet. It’s a lunchtime staple on sportfishers across the Gulf and East Coast.
Here’s how to do it for yourself. It’s simple and fun—the kids will like it, too.
At the grocery store, buy two or three types of bread. The fresh baked individual rolls are a great option. You can also pick up a loaf or two.
Next, head to deli counter. Buy two or three varieties of sliced cheese. Muenster, cheddar, Colby jack, maybe even a soft cheese like brie or blue cheese.
Take the same approach with lunch meats. Roast beef, turkey, grab some genoa salami, and maybe some ham.
The final piece of the puzzle lies in the condiment section. Your sandwich prep will be much easier if you opt for the squeezable jars so that you don’t need to spread them with a butter knife. Pick up three or four options—you can’t go wrong with mayonnaise, some stone ground mustard, dill relish, regular yellow mustard, and even some hot sauce.
When it’s time to eat, just line everything up. Start with the bread, then the condiments, next the cheese and finally the lunch meat spread.
The idea here is to create variety and fun, interesting combinations. Think charcuterie board meets sandwich bar. You’re likely to find something you’ll really like.
Storage is an easy deal, too. Just have a container or gallon-size resealable bag for the meats, the cheeses, and the condiments.
Candy Salad- Two Ways
This recipe is not only a fun boat dessert, but a great way to dispose of the mountains of Halloween candy the kids will have the first week of November.
Candy salad is about the same idea as a fruit salad or a chopped salad, but instead of using sliced fruit or vegetables, you use candy. While there’s no right or wrong way to go about candy salad, there are a couple of things to keep in mind—proportions of ingredients and using candies that complement each other.
Our two options—Gummy Candy Salad and Chocolate Candy Salad.
Process:
The Outboard— Spiced Cider Boat Drink
This is our take on that most classic of seasonal fall drinks—warm, spiced cider. The fun thing about this drink is its versatility. You’ll warm the drink at home, pour it into the bottle or jug that you’ll take on the boat.
Ingredients:
- 4 cups apple cider
- 1 dash orange juice—or juice from half an orange
- Mulling spices
- 1 stick cinnamon
- 1 star anise, whole
- 3 whole cloves
- Orange slices—if you’d like to be fancy and garnish your glasses.
Process:
Into a large pot on the stove, pour the apple cider, orange juice, and mulling spices. Simmer on low for 10 minutes, or until the drink is as warm as you’d like it to be. Pour the mixture into the container that you’ll bring on the boat. This recipe makes a quart. If your thermos is a half-gallon, double the recipe.
Once you’re on the water and ready for a warm drink, pour into cups and serve. Take care not to burn yourself or anyone else. If you’re into it, garnish the cups with orange slices.
Offshore-Inspired Build Your Own Sandwich Buffet
One of the best things about an overnight offshore fishing trip is the build your own sandwich buffet. It’s a lunchtime staple on sportfishers across the Gulf and East Coast.
Here’s how to do it for yourself. It’s simple and fun—the kids will like it, too.
At the grocery store, buy two or three types of bread. The fresh baked individual rolls are a great option. You can also pick up a loaf or two.
Next, head to deli counter. Buy two or three varieties of sliced cheese. Muenster, cheddar, Colby jack, maybe even a soft cheese like brie or blue cheese.
Take the same approach with lunch meats. Roast beef, turkey, grab some genoa salami, and maybe some ham.
The final piece of the puzzle lies in the condiment section. Your sandwich prep will be much easier if you opt for the squeezable jars so that you don’t need to spread them with a butter knife. Pick up three or four options—you can’t go wrong with mayonnaise, some stone ground mustard, dill relish, regular yellow mustard, and even some hot sauce.
When it’s time to eat, just line everything up. Start with the bread, then the condiments, next the cheese and finally the lunch meat spread.
The idea here is to create variety and fun, interesting combinations. Think charcuterie board meets sandwich bar. You’re likely to find something you’ll really like.
Storage is an easy deal, too. Just have a container or gallon-size resealable bag for the meats, the cheeses, and the condiments.
Candy Salad- Two Ways
This recipe is not only a fun boat dessert, but a great way to dispose of the mountains of Halloween candy the kids will have the first week of November.
Candy salad is about the same idea as a fruit salad or a chopped salad, but instead of using sliced fruit or vegetables, you use candy. While there’s no right or wrong way to go about candy salad, there are a couple of things to keep in mind—proportions of ingredients and using candies that complement each other.
Our two options—Gummy Candy Salad and Chocolate Candy Salad.
Process:
- Divide the candies you plan to use into gummies and chocolates.
- Take these two categories and divide them into like kinds. For gummies, it might be sour candies, gumdrop-type
candies, taffies, etc. For chocolates, it might be candy bars, chocolate chips, peanut butter cups, M&Ms®, and the like. - Remove candies from individual wrappers. Dump them into a gallon sized resealable bag. Create your two batches of candy salad using roughly the same proportions of each
candy type.- For your gummy batch, this might mean something like five packs of Sour Patch Kids®, five packs of Swedish fish®, and five packs of gummy bears. Cut longer strip candies into bite-sized pieces. Round out with Skittles®, Laffy Taffy®, and whatever tickles your fancy.
- For your chocolate batch, cut the candy bars into similar-sized pieces. You can add what you want, but a good base might be M&Ms®, Reese’s® Pieces®, Hershey’s kisses®, and assorted candy bars-- Snickers®, Three Musketeers®, Butterfingers®, Milky Ways® and the like.
- Once all the candies are in each bag, shake it to mix the candies. You’ve never seen kids so excited to eat a salad