November Spray - Eau Gallie Yacht Club
November Spray - Eau Gallie Yacht Club
November Spray - Eau Gallie Yacht Club
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January 1st – <strong>Club</strong> Closed (Happy New Year)<br />
January 9th – Boater’s Night<br />
January2nd & 3rd<br />
Chicken Tetrazzini with Parmesan-Sherry Cream<br />
and Herb Crumb Gratin<br />
Fried Scallops with Roasted Yellow<br />
Pepper Remoulade<br />
January 8th, 9th, 10th<br />
Sausage and Shrimp Jambalaya with Chipotle<br />
Cream and Tortilla Crisps<br />
Carved Pepper Crusted Pork Loin with Apricot<br />
Chutney<br />
Dining Room News<br />
January 15th, 16th, 17th<br />
Veal-Cremini Mushroom Meatloaf with<br />
Cabernet Demi-Glace<br />
Seafood Cioppino with French Baguette<br />
January 22nd, 23rd, 24th<br />
Grilled Mahi Mahi Skewer with Cous Cous and<br />
Sun-Dried Tomato Tapenade, Lemon Gremolata<br />
Breaded Boneless Pork Cutlets<br />
with Gorgonzola Cream<br />
January 29th, 30th, 31st<br />
Balsamic Marinated Flank Steak<br />
with Sauce Robert<br />
Shrimp in Cajun Cream over Poblano Grit Cake<br />
All meals are served with your choice of a house salad or soup du jour,<br />
baked potato or starch du jour and vegetable ( unless otherwise noted).<br />
Tues., Weds., & Thurs. - 6 - 9:30 pm $15.95++<br />
No Substitutions Please - Reservations Suggested!<br />
January 2013 Wines of the Month<br />
from South Africa<br />
Neil Ellis Sincerely Sauvignon Blanc - Predominant flavors are those of<br />
tropical fruit with herbaceous overtones, whilst the overall impression is of<br />
elegance and delicacy with a long flavorsome finish.<br />
Gl $7 Bttl $28<br />
Fairview Pinotage - Dark purple in the glass. Smoky notes with intense<br />
dark berry aromas, framed by oak spice. Fleshy dark fruit continue on the palate with firm tannins and lingering<br />
flavours of spice and dark coffee. Medium bodied with well balanced fruit acidity.<br />
Gl $7.50 Bttl $30<br />
From the Kitchen:<br />
Happy New Year!<br />
The staff at <strong>Eau</strong> <strong>Gallie</strong><br />
<strong>Yacht</strong> <strong>Club</strong> hopes that<br />
everyone had a very happy<br />
holiday season.<br />
Now that we’ve brought in the New Year, it’s<br />
time to start thinking about 2013. When we<br />
start the New Year, we tend to think of it as a<br />
“fresh start” for our personal activities, hobbies,<br />
and routines.<br />
Here’s a refreshing recipe for a fresh start to a<br />
New Year…<br />
Lemon-Ginger Granite<br />
1 ½ cups fresh lemon juice<br />
1 ½ cups granulated sugar<br />
1 ¼ cups water<br />
To taste – ground ginger<br />
Place a non-reactive shallow metal pan in the<br />
freezer to chill. Combine all ingredients in a<br />
non-reactive saucepan and stir over medium<br />
heat until sugar is dissolved (taste the mixture<br />
for sugar content and adjust as desired). Pour<br />
mixture into mixing bowl and chill over larger<br />
bowl of ice. Stir often until cooled. Pour mixture<br />
from bowl into the metal pan in freezer.<br />
Freeze for 1 hour. Using a large spoon break<br />
up the icy edges and stir them into the center.<br />
Repeat this process every hour until frozen.<br />
Freeze overnight to stabilize ice crystals.<br />
Scrape with fork into large ice crystals, mound<br />
into glass, top as desired and serve.<br />
Enjoy!<br />
Lance S. Cook, CEC<br />
Happy Hour<br />
<strong>Spray</strong> - 5 - January 2013
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