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WINE COUNTRY CLASSIC BOATS, INC. Chapter of the Antique and Classic Boat Society, Inc.
 
From the Editors:
We hope everyone has had a WONDERFUL boating season this year (we know that we certainly have!). This time of year is our favorite on the water… the smell of the grapes on the water, deep blue (almost black) waters and cooler temperatures make for some of the best boating around! Before you put your woodies to bed, be sure to get in some water time! If you are looking for a chance to show off your woodie, plan on attending Pittsford’s Canal Days on September 15th. The Finger Lakes Boating Museum would love to have WCCB members bring their boats to display on land across from Shoen Place in the grassy area on the south side of the canal. Contact Bill Smith at wsmith4@rochester.rr.com for more information. You are all invited to the October Meeting (October 3 at 6:30 pm) at Dick and Kaye Newcomb’s house. The meal will be chili (no cost!) and we will have a program for everyone to enjoy, so come on over to Gorham! If you need directions, call us or contact us by e-mail. Also, mark your calendar for the Annual WCCB/FLBM/AOMCI Workshop on November 3 at the Morehouse Facility in Waterloo, NY. Enjoy the wonderful end of summer weather! Dick and Kaye
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Dr. Bill’s DELICIOUS Recipies If you attended the Saturday evening dinner at this year’s WCCB Boat Show at the Glenwood Club you were treated to a meal to surpass all others. The meal was prepared by Dr. William Olmsted, DDS, and many wonderful helpers. Dr. Bill has agreed to share his recipes with us that we enjoyed so much that evening. Happy cooking!
Firecracker Broiled Alaska Salmon 4- 6oz Salmon Steaks or Fillets ¼ c peanut oil 2 Tbsp Soy Sauce 2 Tbsp Balsamic Vinegar 2 Tbs Chopped Green Onions (scallions) 1 ½ tsp Brown Sugar 1 clove garlic- minced ½ tsp graged ginger ½ tsp red chili flakes ½ tsp sesame oil 1/8 tsp salt
Place salmon in a glass dish. Whisk together remaining ingredients and pour over salmon. Cover with plastic wrap and marinate in refrigerator 4 to 6 hours. Remove salmon from marinade and place on a well oiled grill 5 inches from coals. Grill for 10 minutes per inch of thickness or until fish flakes when tested with fork. Turn over halfway through cooking.
· Dr. Bill says to make enough marinade… it will keep for a couple of weeks in the fridge. Page 3 Loin of Pork Royale
1 Center Cut Boned Pork Loin (about 6 pounds) Cooking Oil 1 tsp savory salt ¼ pound pork sausage 6 strips bacon 2 Tbsp cooking Oil 1 Tbsp Molasses 1 Tbsp Vinegar 1 Tbsp Soy Sauce ¼ tsp Pepper 2/3 C apricot nectar 1/3 C Water 1 Tbsp Cornstarch
Cut loin ½ inch fro end, cutting ¾ of way through loin forming a pocket. Cut to within ½ inch on other end. Brush with oil. Sprinkle pocket with savory salt; fill with sausage. Tie up roast securely with twine. Lay bacon strips over roast; secure with metal picks or toothpicks. Place on rack in shallow roasting pan. Roast in 325 degree oven 3 hours or until internal temperature reaches 170 degrees. Combine 2 Tbsp oil, molasses, vinegar, soy sauce and pepper; blend well. Baste frequently with sauce During the last 10 minutes of roasting, baste with glaze made by combining apricot nectar, water and cornstarch in saucepan. Boil 1 minute over low heat, stirring constantly. TO GRILL: Place on rotisserie. Cook as above over 325 (medium) grill. Makes 10 servings.
· Dr. Bill says to make more marinade and base sauce than the recipe calls for. Also, increase the volume of glaze to pour over the meat Page 4
Red Potato Salad with Feta and Olives
1 lb red potatoes, unpeeled 4 oz feta cheese, crumbled ¼ C pitted Kalamata olives, chopped coarsely ¼ C sliced green onions ½ C mayonnaise ¼ C coarse-ground mustard ¼ C milk ¼ tsp salt
Place potatoes in a large pot, add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce heat to medium-low, simmer 18 to 20 minutes or until tender when pierced with knife. Drain and cool. Peel potatoes using small knife. Cut into ¼ inch pieces; place in large bowl. Add cheese, olives and green onions. In a medium bowl, whisk together mayonnaise, mustard, milk and salt. Add to potato mixture, stir gently. · Dr. Bill says to add more feta cheese, green olives and Kalamata olives to taste.
Carrots With Horseradish Glaze
1 (16 oz) package baby carrots 1 ¼ tsp salt, divided 3 Tbsp butter 1/3 C honey 2 Tbsp prepared horseradish
Cook carrots and 1 tsp salt in boiling water to cover in a large saucepan 15 minutes or until tender. Drain Melt 3 tablespoons butter in saucepan over medium high heat; stir in honey, horseradish and remaining ¼ teaspoon salt. Add carrots and cook, stirring gently for 5 minutes.
Sweet and Tangy Slaw 1 C mayonnaise 2 Tbsp brown sugar 2 Tbsp lemon juice 2 tbsp white vinegar 1 tbsp light corn syrup ½ teaspoon red wine vinegar ¼ tsp salt ¼ tsp pepper 2 (16 ounce) packages coleslaw mix
Whisk together first 8 ingredients in a large bowl. Add coleslaw mix, tossing to coat. Cover and chill for 20 minutes or ready to serve. · Dr. Bill says to increase the brown sugar and lemon juice by 1/3
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Bananas Foster
For each serving: 1 Tbsp butter 2 Tbsp brown sugar 1 ripe banana, peeled and sliced lengthwise Dash cinnamon ½ ounce banana liqueur 1 ounce white rum Vanilla ice cream
Melt butter in chafing dish. Add brown sugar and blend well. Add banana and sauté. Sprinkle with cinnamon. Pour banana liqueur and rum over bananas in chafing dish and ignite. Baste bananas with the flaming liquid; serve when the flame dies out over ice cream.
· Dr. Bill says if you are making a large batch of this to heat the sauce to a higher temperature and pre-heat the alcohol in order to achieve the desired flame.
Jambalaya Bread Pudding
Preheat oven to 375 degrees 1 loaf French bread (1 ½ feet long) 1 quart milk 3 eggs, beaten 2 cups sugar 2 Tbsp vanilla 1 tsp cinnamon 1 cup raisins 3 Tbsp butter
In a large bowl, break bread into bite-size pieces. Cover with milk and soak 1 hour. Cover with milk and soak 1 hour. Mix well. Add eggs and sugar.Stir in vanilla, cinnamon and raisins. Melt butter in a 13x9x2 baking dish, tilting to coat all sides. Pour in pudding and bake 1 hour.
Sauce 1 stick butter 1 C sugar 1 egg, beaten ¼ C bourbon
In top of a double boiler, melt butter and sugar. Gradually whisk egg. Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding. If not, warm sauce slightly before serving and serve in a sauce bowl.
Page 6 2007 Wine Country Classic Boat Show Winners Best Historic Pre 1919 Boat (Sponsored by Bill Olmsted DMD) 1904 Peterborough Canoe owned by Dave and Ingrid Hoffman Best Antique Runabout (1919-1942) (Sponsored by Mike O’Brien/A.G. Edwards) 1940 Chris Craft Barrel Back, “Essence” owned by Roger Metz Best Antique Utility (1919-1942) (Sponsored by Mark Malcolm III) 1940 Garwood, “Magpie” owned by John Wayman Best Classic Runabout (1943-1968) (Sponsored by the Cinnamon Stick) 1950 Century Sea Maid, “LeBaron” owned by Sue Kiesel Best Classic Utility (1943-1968) (Sponsored by Dr. Sam Pennise) 1956 Dunphy, “My Baby” owned by Heather Garabedien Best Contemporary Boat (Sponsored by Duncan Remington) 1994 Hankcraft, “Mumbles” owned by Fred Mayer Best Outboard Boat and Motor 1956 Penn Yan Captivator/1957 Evinrude Lark owned by Dave Blum Best Rowing/Sail Craft 1920 Guide Boat owned by Randy Heinle Best Canoe (Sponsored by Dan Sutherland) 1943 Old Town Canoe, “Last Straw II” owned by David Petersen Best Large Craft 1960 Chris Craft, “Wooden Lady” owned by Gill and Maggie Grant ACBS Preservation Award (Sponsored by ACBS) 1954 Chris Craft Sea Skiff, “Queen B” owned by Jack Barron and John Telash Best Finger Lakes Built Boat (Sponsored by Finger Lakes Boating Museum) 1953 Penn Yan Cartopper owned by Dave Blum Best Interior (Sponsored by Frenchy’s Fabrics) 1940 Gar Wood, “Magpie” owned bye John Wayman Best Boat, Trailer, Vehicle (Sponsored by Dave Ryel) 1957 Chris Craft Kit Boat/ 1957 Pontiac Star Chief owned by Dick Ameigh Best Bilge, Engine Compartment (Sponsored by Erwin Laitenberg for Cathy) 1940 Chris Craft Barrrelback, “Essence” owned by Roger Metz Farthest Traveled to Display 1937 Chris Craft Cruiser, “Magpie” owned by Gil and Maggie Grant Use-Her-The-Most (Sponsored by Kaye Newcomb) 1937 Chris Craft Runabout, “Adirondack Lady” owned by Pam Gratzer Commodore’s Award 1929 Johnson Aquaflyer, “Roarin’ 20’s” owned bye Chuck and Joyce Gladle Dock Masters Award (Sponsored by Mike O’Brien and A.G. Edwards) 1958 Lyman, “Precious Time” owned by Dick and Kaye Newcomb People’s Choice Award 1955 Greavette Streamliner, “Pocahantas” owned by Harold Purdy
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Jack Morrow Memorial Award (Chief Judge Award) (Sponsored by Dan Sutherland) 1955 Greavette Streamliner, “Pocahantas” owned by Harold Purdy Ray Tillman Memorial Award (Sponsored by Wine Country Classic Boats) 1956 Penn Yan Captivator owned by Dave Blum Best of Show-Virginia Dare Award (Sponsored by Nichols Restoration) 1940 GarWood, “Magpie” owned by John Wayman Best 1930’s Power Boat 1939 GarWood, “Lisa Marie” owned by Roger Brown Best 1930’s Race Boat 1939 Racing Runabout, “Hot News” owned by Dale and Larry Pedersen Most Unusual 1930’s Boat 1934 Chris Craft, “Adirondack” owned by Rob Kidd Best Outboard Lapstrake or Plank Boat (Sponsored by Discount Marine) 1927 Johnson Aquaflyer, “ Roarin’ 20’s” owned by Chuck and Joyce Gladle Best Outboard Race Boat 2001 Raveau, “Reveau 2.0” owned by Allen Gammon Best Original Antique Outboard Motor (Sponsored by AOMCI) 1938 Sea King 1 hp owned by Dave Blum Best Restored antique Outboard Motor (Sponsored by Barrett Marina) 1938 Sea King owned by Dave Blum Best Century Boat (Sponsored by the Century Club) 1950 Century Sea Maid, “LeBaron” owned by Sue Kiesel Best Chris Craft Boat (Sponsored by the Chris Craft Club) 1959 Chris Craft Utility, “Infatuation” owned by John Hawbecker Best Penn Yan Boat (Sponsored by Mike O’Brien and A.G. Edwards) 1956 Penn Yan Captivator owned by Dave Blum Best GarWood Boat 1939 GarWood, “Lisa Marie” owned by Roger Brown
2007 Regatta Results Class I Inboard: Morley Smith in “Miss Conception” 20: 6 Class II Inboard: Henri Cheli in his Century 16:54 Class III Inboard: Roger Brown in “Lisa Marie” 34:53 Class I Outboard: Allen Gammon in “Raveau 2.0” 15:05 Class II Outboard: Rich Caldera in “Francesca” 36:15 Fastest Overall: Allen Gammon First Across Finish Line: Morley Smith First WCCB Across Finish Line: Morley Smith Most Colorful Finish: Bill Edwards
Page 8 Memories of Wine Country’s 25th Anniversary Boat Show
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Trading Dock
For Sale: 1963 Lyman 16’ outboard with 55 hp Evinrude and trailer. Completely restored 2006. For restoration information and pictures, see http://bolton123.tripod.com. Asking $4200. Contact Ed Wightman, 607-868-3025 or edwightman@empacc.net. For Sale: 1931Minnett-Shields 22 foot triple cockpit. Concourse condition. Purchased at Clayton in 2001 and used very little since then. This “one of a kind” was built in Canada in 2000, and I believe today’s rebuilt cost would be in the region of $140,000.00.Asking price is $105,000.00 Contact Jeremy G. Harvey at 434-984-2265 or email at jharvey@qibinc.com for more information. Photos available.
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