SCHOONER HERITAGE

 December 2022 Newsletter

Happy Holidays!

Photo Credit: Bill Fleet

Ahoy, shipmates and Happy Holidays! We hope everyone had a safe, happy, and filling Thanksgiving. Connecting with loved ones, family, and friends are what the holidays are all about. Come to think of it, it's a lot like sailing aboard the Schooner Heritage-- spending time with the people that matter and enjoying delicious meals. We make the most of each day on board with stunning views and the best live music on the bay, all while sailing aboard the finest sailing vessel around.

We're thankful we have the opportunity to share the Schooner Heritage and this special place with all the people who join us. We look forward to many more wonderful years ahead with you.

This Years Tree is Up!

Every year after Thanksgiving, we head to the top of the main mast to put up the the Christmas tree. Nothing gets you in the Christmas spirit like picking out a tree and decorating it with that sweet smell of pine in the air while sipping on hot cocoa, and listening to your favorite Christmas tunes.

This is however momentarily short lived as you lash the 8ft tall tree 80ft up in the air in the cold December breeze. Covered in sap, we force our frozen fingers to tie the knots that will hold the tree up through the winter gales.

Once back on the ground and the sun sets, holiday spirit is restored! The cold and daring task was worth it as you gaze in wonder at a spectacular Christmas tree bright enough to be visible from International Space Station.

This Holiday season, try something new with a Land and Sea holiday feast!

By: Captain Sean

This year my family is having prime rib and crab cakes for Christmas dinner. This got me so excited I had to share the idea with all of you and create my own Maine crab cake recipe. They came out absolutely delicious and Captain Ben and I ate way too many.

See Captain Sean's Maine Crab Cakes recipe at the bottom of this newsletter

I have been cooking up a storm this winter preparing recipes like the Maine Crab Cakes, or the Pan Seared Halibut and Gnocchi seen below for our Flavors of Maine trips July 30-Aug. 4 and Sept. 17-21 next year. We will be artfully creating gourmet dishes with fresh local ingredients from the land and sea. The food during these trips will be on a whole 'nother level while exploring the beautiful Maine coastline we all love so much.

We look forward to having you join us for this first of its kind trip aboard the Schooner Heritage.

Around the Shipyard

This year's winter projects are all about cosmetic maintenance, beautifying the interior of the vessel.

Capt. Ben has been busy stripping all the sole boards, and cleaning out the latches. Years of polyurethane coats gummed up the latches, and darkened the wood. After cleaning and prepping them, 6 new coats of polyurethane will be applied to protect them from foot traffic.

Besides working in the office, Captain Sean cleaned out the bilge in the galley where all the fire wood is stored. In order to get to the bottom, he first removed over 2000 lbs. of lead ballast. The doctor says he doesn't have a hernia but he's waiting for the crew to return next spring to put it all back.

This is only half the lead removed.

Captain Ben and Sean also removed the engine from the yawl boat, Clark Kent, for paint, and to clean the bilge.

It's good to do this every couple years to protect the engine, and keep the yawl boat in tip top shape.

Clark Kent is a beautiful boat and the most important piece of equiptment we have.

As you can see, we have been very busy so far this winter. It is only December but it feels like spring is just around the corner.

The days are short here in Maine with it getting dark at 4pm. That just means more time to rest in between work days.

From the Galley:

Maine Crab Cakes

With

Lemon Lime Aioli

Maine Crab Cakes

Ingredients

• 1 lb. fresh Maine crabmeat drained (if fresh crabmeat is not available you may substitute w/canned lump crabmeat)
• 2 whole eggs
• 1/2 c. chopped scallions (green onion)
• 1 tsp. Dijon Mustard
• 1 tsp. black pepper
• 1/2 tsp. salt
• 1 c. plain dry bread crumbs
• 1 c. corn flakes finely crushed
• fresh chives (garnish)

Preparation

1. Combine bread crumbs and cereal crumbs in bowl or wide shallow pan and set aside.
2. In a medium bowl combine other ingredients together and divide into 8-12 scoops depending how many crab cakes and sizes desired.
3. Form into balls and one at a time, drop into the crumbs. Keep rotating gently until evenly coated. Pat down and cup sides forming neat patties to desired thickness while continuing to coat with crumbs.
4. Place on wax paper lined pan and chill in refrigerator for 2-6 hours to firm.
5. Sauté in skillet with 1/2-3/4 inch of light oil such as vegetable oil. (no heavy nut or olive oil as they will impart flavor into crab meat) Cook over medium heat.
6. Keep turning until golden brown and crispy.
7. Serve and garnish with aioli and fresh chives

Lemon Lime Aioli

Ingredients

• 1 c. whole-egg mayonnaise
• 2 tbsp. fresh lime juice
• 1 tsp. lime zest
• 1 tsp. lemon juice
• 2 cloves garlic finely minced
• 1 tsp. dill

Preparation

1. Combine all ingredients in a bowl. Cover and place in the fridge for 1 hour to thicken and develop flavors.
2. Top crab cakes with aioli.

Serve these delicious crab cakes as a starter, or as part of a land and sea main course for the holidays.

Enjoy!

So many great things are in store for next year. New trips, brighter interior, more music, and reconnecting with your shipmates aboard the Heritage. We're anticipating the best windjammer season yet and we look forward to meeting you at the dock.

If you haven't already, check out our new schedule for 2023 to find the perfect trip for you. Many trips already have limited availability, so don't miss out.

Schooner Heritage 2023 Schedule

Photo: Asher Murray

Design: Beth Sailor

Quote: Joshua Slocum

Stay warm, have the happiest of holidays, and we hope to see you aboard the GREAT WINDSHIP HERITAGE.