EVENT: Naptime Cocktail Cruise
VENUE: Kelsey Banfield’s Boat, Martha’s Vineyard
TYPE: Casual Summer Sail
MENU: Ina’s Guacamole (Kelsey); Gorgonzola & Pear Toasts (Kelsey); Pesto Shrimp “Lollipops”
Kelsey was generous enough to whisk me away on a cocktail cruise with her whole family. I met the Banfield clan outside their beautiful home on the Lagoon, with Shrimp “Lollypops” in hand, and was met by a deeply adorable little girl, who might have been the only mate more excited than I was to head out to sea.
Once aboard, Kelsey handed me a glass of crisp white wine and a slice of Pear & Gorgonzola Crostini, which even for a fruit-hater like myself, was downright delicious. We chatted about the state of the blog-to-book business (Kelsey recently got a deal with Running Press, and I couldn’t be more thrilled for her), while her husband navigated us through Vineyard Haven Harbor, and Daphne played house (serving her grandmother imaginary spaghetti and meatballs!) in the cabin below.
I’m a sucker for other people’s parents, so being joined by Kelsey’s was an added bonus to my evening on the water. I loved hearing about Mr. Macmillan’s early bachelor years experimenting in the kitchen, and how the Naptime Chef eventually outgrew her pickiness as a child, and embraced the recipes herself.
It was a wonderful way to end the summer, and the start of a great new tradition, one that I will certainly be looking forward to all winter long.
From my kitchen, going nautical with The Naptime Chef, to yours,
Phoebe, THE QUARTER-LIFE COOK
The baking of the shrimp was inspired by this Food52 adaptation of Bittman’s recipe.
20 large shrimp (about 1 pound), peeled, deveined, and shells removed
1 lemon, zested and juiced
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon pesto (I used this 3-herb version, but you can use basic basil)
1/2 baguette, cut into 1 1/2 inch cubes (about 2 cups)
20 skewers (6 to 8-inches), soaked in water for 20 minutes
Preheat the oven to 450 degrees.
In a medium mixing bowl, combine the shrimp together with the lemon juice, zest, olive oil, salt, and pesto. Add the bread and toss just to coat. Thread the shrimp onto the skewers, head first, then add a piece of bread, and thread the skewer back through the tail of the shrimp. (If using smaller shrimp, you may need to just thread the bread on after the whole shrimp. Repeat with the remaining skewers.
Place the skewers on a parchment or foil lined baking sheet. Bake in the oven until the shrimp is pink and just cooked through, about 10 minutes. Taste one for seasoning, and sprinkle with salt if needed.
Allow to cool completely, then pop in a tupperware container and take with you on the road!