Houseboat Magazine

SU M M E R DE L I G H T S Back Deck Recipes Check out more recipes at Houseboat magazine's Pinterest page (www.pinterest.com/houseboatmag) 2000 16x72 Fumtime $174500 2008 19x88 Thoroughbred $429000 2008 20x92 Thoroughbred $518000 2011 16x68 Horizon $219000 1995 18x59 Stardust $94500 2004 18x85 Fantasy $269000 2004 16x76 Sumerset $215000 2001 18.5x87 Horizon $289000 1999 Horizon 16x67 $153900 2002 18x81 Sumerset $275000 2006 20x90 Lakeview $365000 2005 19x90 Fantasy $249000 1999 16x71 Sumerset $169900 2007 18x85 Sharpe $359000 2007 20x90 Majestic $484900 2003 14x56 Lakeview $114900 1991 16x72 Stardust $119900 1996 14x57 Jamestowner $82500 2003 17x90 Fantasy $229000 2005 20x105 Fantasy $469000 Located at State Dock on Beautiful Lake Cumberland Kentucky To View Hundreds of Houseboats, visit www.eliteboatsales.net Let Us Do The Work... So You Have More Time To Play! www.eliteboatsales.net • or call us at 800-234-3625 For complete listings, and to find your next houseboat visit: 143095EliBoa1p.indd 1 5/15/14 8:29 AM Drink: Cranberry Elderflower Fizz Ingredients: Cranberry juice Vodka Elderflower liquor Lemon wedge or mint sprig (optional) Directions: Fill a glass halfway with ice and cranberry juice. Add a splash each of vodka and elderflower liqueur; top with seltzer and garnish with mint. Sidedish: Asparagus and Strawberry Salad Ingredients: 2 bunches of asparagus 2 cups of strawberries in quarter slices 1/2 cup of poppy seed dressing Parmesan cheese to taste Directions: Wash and trim the aspara- gus. Cook asparagus in a small amount of water for 4-5 min- utes, drain and cool. Arrange asparagus and strawberries on serving dish and add parmesan cheese. Drizzle with your favorite poppy seed dressing. Dinner: Perfectly Grilled Steak Ingredients: 4 1 1/4 -to-1 1/2-inch- thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed 2 tablespoons canola or extra-virgin olive oil Kosher salt and freshly ground pepper Directions: Approximately 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Brush the steaks on both sides with oil and season liber- ally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medi- um-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well. Move the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Dessert: Whoopie Pie Ingredients: For cakes 2 cups all-purpose flour 1/2 cup Dutch-process cocoa powder 1 1/4 teaspoons baking soda 1 teaspoon salt 1 cup well-shaken butter milk 1 teaspoon vanilla 1 stick (1/2 cup) unsalted butter, softened 1 cup packed brown sugar 1 large egg For filling 1 stick (1/2 cup) unsalted butter, softened 1 1/4 cups confectioners' sugar 2 cups marshmallow cream such as Marshmallow Fluff 1 teaspoon vanilla Directions: Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl. Beat together but- ter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 min- utes in a standing mixer or 5 minutes with a handheld. Add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth. Spoon 1/4-cup mounds of batter about 2 inch- es apart onto 2 buttered baking sheets. Bake in upper and lower thirds of oven, switching posi- tion of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely. Make filling: Beat together butter, confectioner's sugar, marsh- mallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes. Assemble pies: Spread a rounded table- spoon of filling on flat sides of half of cakes and top with remaining cakes. n WWW.HOUSEBOATMAGAZINE.COM JULY | AUGUST 2014 47

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