Windjammer Cooking

Chef and assistant
Fresh-baked bread
Veggie Chili, cornbread and salad
All-You-Can-Eat Lobster
It's so good...
Lobster Dip
Friday night supper
Room for dessert?
Or maybe you'd like...
Celebration cakes

Chef and assistant

All food is prepared in the galley, using a wood cookstove.

Fresh-baked bread

The scent of baked goods often travels around the deck.

Veggie Chili, cornbread and salad

Lunch is typically eaten on deck while we sail.

All-You-Can-Eat Lobster

Once per trip, we have lobster, usually on an island beach

It's so good...

...we had to show two pictures

Lobster Dip

Don't tell the captain but sometimes there's some lobster leftover.

Friday night supper

The final evening brings out a multi-course feast

Room for dessert?

Key lime pie on deck while the sun sets

Or maybe you'd like...

...strawberry shortcake with fresh whipped cream

Celebration cakes

Birthdays, anniversaries, etc. Be sure to let us know so we can prepare.

Galley Goodies: Maine windjammer cooking satisfies!

The combination of sun, salt air, and sailing brings on big appetites. Having witnessed this phenomenon for years, we’re well prepared to handle it. Our galley serves generous helpings of such old-fashioned favorites as Thanksgiving turkey with all the trimmings, New England ham dinner, plenty of salads and fresh vegetables, pancakes, muffins, savory chowders and soups, and even hand-cranked ice cream — all made from scratch and served in generous portions. All of our breads and desserts, including cakes, brownies, chocolate chip cookies, and pies brimming with fresh fruits, come straight from the woodstove. And of course every cruise includes our famous all-you-can-eat lobster feast cooked on a secluded beach over a fire. If you have never cooked on a wood cookstove or made bread from scratch you are always welcome to visit the galley and join in the activity. Windjammer cooking satisfies the hungriest seafaring appetites.

Mary Barney’s Award Winning Sour Cream Apple Pie windjammer cooking, windjammer recipes

1 egg
1 cup sour cream
1 tsp vanilla
1/4 tsp nutmeg
2 T flour
3/4 cup sugar
1/8 tsp salt
2 cups sliced apples

Topping:
1/3 cup sugar
1/3 cup flour
1 tsp cinnamon
3 T butter

In one bowl, beat egg, sour cream, vanilla and nutmeg together. In another bowl, mix flour, sugar and salt together. Stir both mixes together in one bowl. Spread sliced apples over unbaked pie crust in pie pan. Pour egg & flour mix over apples in pie shell. Bake at 400′ (375′ for glass pie pan) until crust just starts to brown. Turn temperature down to 350′ (325′) and bake until filling is puffy, approx. 30 minutes or more. Put topping on pie and continue to bake until lightly browned.

And you can order Mary’s cookbook, “Ring That Bell.” Click here.