Pontoon Food: Easy-to-Serve Recipes for the Water or Deck

By Jon Davis and Erin Davis

You love those peaceful, relaxing pontoon rides around the lake: the beautiful scenery, the smell of fresh air, the gentle breeze cooling you on a warm summer day. Make each memorable trip last even longer; bring along treats, drinks or even your next meal. Pontoon Food, by Jon and Erin Davis, is a collection of delicious, fun and family-tested recipes--with a focus on dishes that are easy to tote and even easier to serve. Find the basic ingredients at even the smallest of grocery stores. Prepare your food in advance, paying special attention to the authors' serving tips and tricks. Then prepare for what's sure to be your best day on the lake. Summer never tasted so good!

• Language: English
• Publisher: Adventure Publications
• Release date: Apr 4, 2016
• ISBN: 9781591936091

Jon Davis

Jon Davis has illustrated more than fifty books for publishers across the globe. He currently resides in the UK.

Book preview

Antipasto Skewers (gf) Makes 8–10 skewers

Italian for before the meal, antipasto is traditionally a first course of cured meats and cheeses alongside pickled peppers and other vegetables. Here, classic Italian flavors are combined on a skewer for easy snacking.

Ingredients

8 ounces Monterey Jack cheese, cubed

6 ounces pepperoni slices

1 jar Italian-style mix of pickled vegetables, Giardiniera (cauliflower, carrots and peppers)

8-10 pepperoncini

1 pint cherry tomatoes

20 Kalamata olives, pitted

Directions

Alternate placing cheese, pepperoni slices (folded in quarters) and vegetables on skewers.

Note: Use high-quality pepperoni slices found in the deli section of your local grocery store (not the presliced frozen variety). If you cannot find high-quality pepperoni, you can substitute salami.

Bloody Mary Skewers (gf, v, df) Makes 8–10 skewers

These tasty snacks can be enjoyed alone or alongside Bloody Marys for happy hour.

Ingredients

8 ounces small pickles, such as gherkins or cornichons

6 ounces green olives stuffed with pimentos (or your favorite stuffed green olives)

16 ounces pickled okra

12 ounces pickled green beans, cut into bite-sized pieces

1 bunch baby radishes, thickly sliced

Directions

Use short skewers (skewers cut in half). Alternate placing pickles and other vegetables on skewers. Serve with Bloody Marys.

Caprese Salad Skewers (gf, v) Makes 8–10 skewers

Thought to have originated on the island of Capri, off Italy’s Amalfi Coast, Caprese salad is a refreshing and satisfying snack. The green, white and red of the basil, mozzarella and tomato resemble the Italian flag.

Ingredients

Salt and pepper to taste

16 ounces fresh mozzarella balls (bocconcini), halved

1 pint cherry tomatoes

Handful fresh basil leaves, quartered

Directions

Use short skewers (skewers cut in half). Lightly salt and pepper halved mozzarella balls. Alternate placing cherry tomato, mozzarella halves and basil on skewers.

Charcuterie Skewers (gf) Makes 8–10 skewers

High in protein and low in carbs, these skewers are great snacks for active days on the lake.

Ingredients

1 pound assorted meats, sliced, such as turkey and roast beef

1/2 pound assorted cheeses, cubed, such as Swiss and Gouda

Directions

Use short skewers (skewers cut in half). Cut each slice of meat in half and fold into quarters. Alternate placing meats and cheeses on skewers.

For a creative touch:

Try salami, soppressata, capicola, manchego and Gruyère.

Shrimp Cocktail Skewers (gf, df) Makes 8–10 skewers

Always a crowd-pleaser! You can make the cocktail sauce mild or spicy to your preference.

Ingredients

3/4 cup ketchup

2 tablespoons prepared horseradish

1 tablespoon Dijon mustard

3-5 drops Worcestershire sauce

1 pound shrimp, headless, shelled, deveined, fully cooked and cooled

Directions

In a large bowl, combine ketchup, horseradish, mustard and Worcestershire. Toss shrimp in cocktail sauce and coat evenly. Place shrimp on skewers. Serve cold.

Marinated Shrimp Skewers (gf, df) Makes 8–10