It’s early morning on the boat, just barely light in that pre-dawn time that I love. Not even a ripple on the water.
Suddenly I hear a breath and turn my head just in time to see the fin of a dolphin disappear beneath the surface. I wait, and a few seconds later I’m greeted by not one or two dolphins, but a dozen or more. A few minutes later Dave points to an osprey searching for his breakfast.
Dave and I watch, transfixed, enjoying the magic. We both know that in just a couple weeks, our winter cruise will be ending and the boat will go into storage for the summer hurricane season. A bit later, over breakfast, Dave voiced what we’ve both been thinking. “I don’t want to go back.”
And so the discussion began. Actually, less of a discussion and more just making plans. Yes, we’ll go back to our house this summer, but only long enough to sell it. Then we’ll be full-time liveaboards and cruisers again. The boat is “home.”
This month’s recipes and tip are inspired by the fact that boat (and land!) refrigerators are never as big as we’d like. Start with real sour cream that you can make from non-refrigerated ingredients, create a delicious fruit topping from it that only needs to be chilled after it’s made up, and serve it over fresh oranges that have never been refrigerated.
A bonus is that this topping can be served several different ways. I’ll often serve it on successive days in different ways and with different fruit and no one guesses it’s the “same” recipe.
Fruit Topping
Ingredients
- 1 cup commercial sour cream or make your own, below
- 1 (3-ounce) package instant vanilla pudding mix
- 1 to 2 tablespoons milk or water, as needed
Sour Cream with no refrigerated ingredients
- 1 (8-ounce) can Media Crema (half and half sold in the Latin/Mexican foods aisle of most groceries)
- 2 teaspoons white vinegar or lemon juice or lime juice
Instructions
- Place sour cream in a small lidded bowl and stir in half the pudding mix. Slowly add the remaining mix and stir in.
- Thickness will vary by the sour cream used; thin to desired consistency with milk or water. Make it thinner for a dip; moderately thick for a parfait and thicker still as a topping.
- Mixture will be slightly grainy; cover and refrigerate 30 minutes, stir briskly and it will be smooth.
Homemade Sour Cream
- Place Media Crema in small lidded bowl being sure to scrape the can well. Stir in one teaspoon of vinegar, then the second. Can be used immediately in Fruit Topping recipe or cover and refrigerate for 30 minutes to thicken fully before using otherwise. Keep any unused portion refrigerated.
Notes
- Dip for bite-sized pieces of fruit. Set dip out in small bowls and put fruit in larger bowls with toothpicks or small forks to skewer it with. Great for an afternoon snack or happy hour!
- Fruit parfait. In small clear glasses, put a layer of bite-sized pieces of fruit then drizzle a tablespoon of the topping; repeat until glass is full. A nice dessert on a hot day.
- Fruit bowl. My choice for breakfast – fill a small bowl with fruit then add a dollop of topping for just a touch of decadence.
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Master Your Galley AfloatSimplify meal prep on board with proven strategies for provisioning, maximizing fridge space, and cooking delicious meals aboard your boat.
Teri Byrne says
gee—You certainly have become my “Go To” gal for just about everything!
We bought a 41 ft trawler (1975 Roughwater) last fall and now working on it, so as to MOVE IN next summer!
We will be based in the San Juan’s in Washington—yes a dream coming true!
But all your posts ring true to me each time; even while still being a land lubber.
I am so restless–almost impatient–while working toward our goal. But your blog keeps me fresh in the water world and reminds me that I already am in my dream! Swish Swish–one drop at a time!
So yes, YOU are most appreciated in my corner of the world.
Many blessings and more goodness to ya!
Teri
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Carolyn Shearlock says
Thank you so much — I love hearing that you find the info here so helpful!! This year will pass so fast and then you’ll be in your new home — congrats!
Jamie says
Love this idea! I have used regular sour cream and added sugar and vanilla to taste and it was a wonderful fruit dip.