the article was written by Randy & Shelly of Sailing Yacht “Three Moons”
The Curtain Rises…
A Complete Three Moons Makeover! Wow! What a summer! Three Moons is celebrating the beginning of her fall/winter season with sparkling new paint on her hull as well as new upholstery inside and out! Read on to learn more about our exciting renewal and inspiration… This has been the summer to beat all summers! We’re excited to return next month to a shiny, newly painted Three Moons.
When we purchased our interior and exterior fabrics, we aimed for soothing Tommy Bahama colors in aqua, coral and gold with laid-back, comfortable island styling. Follow that up with a first-time-in-twenty-years vacation to ITALY and FRANCE, and we have a new Caribbean-Italian fusion of cuisines to explore in the galley this season! Look at the recipe below from our favorite restaurant in Florence, Italy!
Yes, a vacation, even if you are working in paradise, is important for the renewal of mind & spirit. Rest, relax and regenerate was our theme! Our most memorable impressions of the experiences we had while traveling this summer keep us reminded of how vitally important it is to create inspiring moments for our guests. We want everyone aboard “Three Moons” to feel as we did on our vacation…very special!”
Torta Della Nonna*
“Grandma Pie”, Venice, Italy For the Pastry dough:
To make the pastry dough, combine the butter, confectioners’ sugar, honey, vanilla, lemon zest, and salt in a bowl. Using your fingers, quickly and lightly work the ingredients together just until mixed. Using a wooden spoon, quickly work in the egg yolks. In a small bowl, whisk together the flour and baking powder. Gradually stir the flour mixture into the butter mixture. As soon as the ingredients come together, pat them into a rough mass.
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or for up to 24 hours. Have ready a 9-inch tart pan with a removable bottom. Work the dough briefly to form a smooth mass. On a lightly floured work surface, roll out the dough into a roundabout 11 inches in diameter and 1⁄4 inch thick. If the dough becomes too soft, return it to the refrigerator to chill until firm. Drape the round over the rolling pin and carefully ease it into the pan, gently pressing it into the bottom and up the sides. Trim off any excess dough, using the scraps to patch any holes and build up the sides of the pan, cover & fridge. For the Filling:
Combine the milk and 2⁄3 cup of the granulated sugar and heat, stirring, until the sugar dissolves. Continue to heat until bubbles appear along the edges of the pan. Remove from the heat and let cool slightly. Meanwhile, in a bowl, whisk together the remaining 1⁄3 cup of sugar and the flour. Whisk in the egg yolks until well blended. Slowly pour about 1⁄2 cup of the hot milk into the egg mixture while stirring constantly. Pour the mixture into the saucepan. Place over low heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, 5–10 minutes.
Stir in the vanilla extract and lemon zest. Let cool to room temperature, stirring occasionally to prevent a skin from forming. Alternatively, place plastic wrap directly on the surface and refrigerate until cool, at least 30 minutes or up to 24 hours. Preheat the oven to 375°F. Pour the cooled filling into the pastry-lined pan and sprinkle the pine nuts evenly on top. Place the tart pan on a rimmed baking sheet and bake until the top is just set and the crust is golden brown, about 35 minutes. Transfer to a wire rack and let cool completely. Remove the pan sides and slide the tart onto a flat serving plate. Serve at room temperature. Serves 8.
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