A favorite appetizer on Princess cruises.

Ingredients:

1 pint milk
1 oz baked garlic puree
1/2 lb goat cheese
8 egg yolks
1/2 pound butter (room temperature)
1/2 lb flour
salt and pepper to taste

1 cup Gruyere cheese for sauce
Butter for molds
1/4 cup parmesan cheese to coat molds
2 cups double cream (can use heavy cream)

Instructions:

Preheat over to 375°  Butter 6 3/4 cup ramekins and dusk with parmesian cheese.
Place the milk into a heavy-bottom sauce pan, bring to a boil, and whisk in the baked garlic. Allow to stand for 10 minutes. Mix butter and flour until a roux is formed, now called beurre manier.
Whisk the beurre manier into the milk/garlic and beat well over the heat, allow to cook out to a thick consistency.
Add in the egg yolks and beat well, allow to cook out.
Bring the pan to the side of the stove, add in the crumbled goat cheese, beat until dissolved and season lightly.
Whip up the egg whites to a stiffe peak and fold throughout the mixture retaining as much as possible.
Place the souffle mix into a piping bag and pipe into pre-buttered parmesan coated silpat or ramekin molds.
Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack.
Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
Increase temperature to 425°F.
In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.
Transfer soufflés to plates. Spoon 2 tablespoons cream over each soufflé. Princess serves with a decorative salad.

Enjoy!

Princess Cruises Double Baked Goat Cheese Souffle Recipe is a post from: TasteForCooking

Now you can compare the Princess Cruises Goat Cheese Souffle recipe we posted yesterday, to the Celebrity Cruises Goat Cheese Souffle below - let us know which one you enjoyed more!

INGREDIENTS

3 large egg yolks
3/4 cup whole milk
3 tablespoons butter
3 tablespoons all purpose flour
2 3 ounce logs soft fresh goat cheese, crumbled
3/4 cup freshly grated Parmesan cheese
1/3 cup chopped fresh chives
1/2 teaspoon salt
1/2 teaspoon ground pepper
5 large egg whites

DIRECTIONS

Preheat oven to 375. Butter four 1 1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup parmesan, chives, salt, and pepper into souffle base. Beat egg whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.

Click for more cruise line recipes

Celebrity Cruises Goat Cheese & Chive Souffle Recipe is a post from: TasteForCooking

Another popular Princess Cruise line dessert recipe. Try this delicious creme brulee.

Ingredients:

2 cups fresh cream
1 vanilla bean
5 egg yolks
¼ cup sugar
1 cup red raspberries
1 cup golden raspberries

Directions:

Bring cream and vanilla bean just to boiling point.
Meanwhile, mix sugar and egg yolks together to form a smooth paste.
Remove the vanilla bean from the milk and slowly mix the milk into the eggs and sugar mixture.
Return to stove over a double boiler; do not boil.
Scrape the seeds from the vanilla bean and add to the mixture.
Continue cooking for 2-3 minutes until it has slightly thickened.
Remove from heat and fold in the raspberries, reserving a few to garnish each plate.
Preheat oven to 325 degrees F.
Place 6, 5-ounch custard cups or molds in a water bath by placing them in a baking pan and pouring enough water. in the pan to cover half way up the sides of the molds, being careful to keep the inside of the molds dry.
Equally divide the custard in the molds and bake for 20 -25 minutes or until the custard has set..
Crème brûlée can be served hot or cold. If you want to remove from the mold for presentation, chill well first.
Can be garnished with caramel lattice, raspberries and mint leaves or other fresh fruits as pictured above.

Creme Brûlée Recipe from Princess Cruise Line is a post from: TasteForCooking

Palo can be found on all Disney cruise ships (Disney Dream, Disney Fantasy, Disney Wonder & Disney Magic.) Palo is named after the long poles used to push and pull gondolas, Venetian masks adorn the walls, a backlit bar sits at the center and an open kitchen adds to the magic. Elegant glass, inlaid wood paneling and sweeping panoramic floor-to-ceiling ocean views make this the perfect setting – it is an adult only restaurant. There is a charge of $20 pp for brunch and dinner and $10 pp for high tea.

Ingredients:

1 ounce dried porcini mushrooms
3 cups vegetable stock
4 cups chicken stock
2 cups sliced fresh mushrooms, any variety
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 medium leek, white part chopped
1 garlic clove, minced
4 tablespoons chopped Italian parsley
1 pound Arborio rice
2/3 cup white wine
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish

Directions:

1. Place porcinis in a bowl and cover with boiling vegetable stock. Steep for 30 minutes. Remove mushrooms with a slotted spoon; set aside. Strain stock through a fine sieve and add to chicken stock.
2. Sauté fresh mushrooms in 1 tablespoon of olive oil in a skilled until tender; set aside.
3. Melt butter and remaining tablespoon of olive oil in a large pan. Add onion, leek and garlic and cook over medium heat until the onions are transparent. Add 2 tablespoons of parsley and the rice, and stir to coat.
4. Add the wine, and stir until it is evaporated. Then add mushrooms and stir, reduce heat and add a ladle of chicken stock.
5. Stir the rice until the liquid is absorbed, add another ladle of stock; continue in this manner until all the stock has been added and the rice is tender but firm.
6. Remove from heat and add Parmesan and remaining parsley. Season with salt and pepper and garnish with fresh basil.

Mushroom Risotto Recipe Palo Restaurant, Disney Cruises is a post from: TasteForCooking

The Parrot Cay restaurant can be found onboard the Disney Wonder, Disney Magic and Disney Dream. In 2012, the new Disney Fantasy will also include the Parrot Cay restaurant.  Here is a simple recipe for a take on their Spice Island Chicken Wings.

Ingredients:

2  teaspoons paprika
1  teaspoons of garlic powder
1  teaspoon of onion powder
1  teaspoon of chill flakes

1  tablespoon olive oil

2  cups of your BBQ sauce
salt to taste

Preheat oven to 350.  Mix the first four ingredients to make your dry rub. Add a little salt if desired, although it tastes fine without it. Wash and pat down the chicken wings.  Coat evenly with the dry rub.  Lay the chicken wings on a pan and drizzle with olive oil.  Cook for 15 minutes.  Brush on BBQ sauce and cook for 3 to 5 more minutes.  You can also deep fry the wings for extra crispyness once you have applied the bbq sauce.

Learn more about Disney Cruises
See other popular cruise line recipes

Spice Island Chicken Wings from Parrot Cay, Disney Cruises is a post from: TasteForCooking

Pan-fried Salmon & Halibut with Apple from Holland America is a post from: TasteForCooking

This is a rich, fluffy mouse flavored with Godiva liquer served by Princess Cruise Line. This recipes makes 8 servings.

Ingredients
1 pound bittersweet chocolate
8 ounces sweet butter
6 large egg yolks
8 egg whites
3 ounces lady Godiva chocolate liqueur
1/2 cup superfine sugar
3 tablespoons vanilla-flavoured sugar

Garnish
16 fresh mint leaves
1 ounce white chocolate
1 ounce milk chocolate
2 tablespoons strawberry piping gel
2 tablespoons bittersweet cocoa

Melt the chocolate in a double boiler. Remove from heat and add the butter. When the mixture is very smooth, quickly blend in the egg yolks and the chocolate liqueur.
Whisk the egg whites until very still, and then add the superfine sugar and flavoured sugar.
Gently fold the egg white mixture into the chocolate mixture. Pour into a heart shaped mold and refrigerate for at least 12 hours to set.

Presentation

Unmold the chocolate and place in the center of the plate. Garnish with white chocolate and milk chocolate. Pipe strawberry gel around the plate. Dust mousse with cocoa powder and garnish with fresh mint leaves.

Love Boat Dream Dessert Recipe Princess Cruises is a post from: TasteForCooking

Try this Macadamia Nut Hummus from Norwegian Cruise Line.  I’ve tried to make several hummus recipes at home, and the taste just wasn’t there.  This hummus was garlicky.  Although it’s good on its own, the relish was a nice touch.  Perhaps the tahini was the secret ingredient I had been missing.  NCL serves it with Taro chips.  There is a brand called Terra that sells them in major groceries stores here in South Florida.  If not, fresh pita or pita chips works well also.

Ingredients

2 1/2 cups chickpeas
1/2 cup macadamia nuts
6 tsp tahini (this is a paste made from ground sesame seeds) Whole Foods carries it if you are having trouble finding it
4 tsp cumin
4 garlic cloves
1/2 cup lemon juice
8 tbsp olive oil

Pineapple Relish

1 lb pineapple, cut into 1/4-inch cubes
10 oz olive oil
2 garlic cloves, chopped
1 cup parsley, chopped
4 oz onion, finely diced
4 oz green bell pepper, finely diced
4 oz red bell pepper, finely diced
2 oz cucumber, finely diced
1 tbsp chili, finely diced
4 oz lime juice

Directions:

Preheat over to 400 degrees.  Place all hummus ingredients in a food processor and blend to a smooth paste; season to taste with salt and pepper. Refrigerate while making your relish.  Pour 4 ounces of the olive oil, garlic and 1/2 cup of the parsley onto pineapple. Mix and spread evenly onto baking trays. Cook in over for 20 minutes.  Let cool. Do not discard the juices released from the pineapple.  Mix remaining 6 ounces of olive oil, 1/2 cup of parsley and all other ingredients in large bowl. Add pineapple and juice.  Season to taste with salt and pepper.  Serve as a topping to the hummus.

Macadamia Nut Hummus With Roasted Pineapple Relish is a post from: TasteForCooking

Ingredients:

2⅔ lbs pineapple (keep some dice for garnish)
1 cup sugar, granulated
2 ¾ cup plain yogurt
5 ⅓ cup sour cream
2 ⅔ cup coconut milk
3/8 cup lime juice
5 ⅓ oz coconut flakes
⅛ cup rum
10 pieces pineapple, for garnish

Method of Preparation:

•In a food processor blend pineapple, sugar, limes juice, coconut milk and coconut flakes.
•Combine pineapple mixture, plain yogurt, sour cream and rum in a bowl, stirring well. Cover and chill at least for 3 hours.
•Pour into glasses and serve immediately.

Yield: 10 Servings

Princess Cruises Frozen Rum-Infused Piña Colada Soup is a post from: TasteForCooking

Holland America Cruise Line recently shared this recipe on Facebook for Rasperry jam and almond cookies.  We look forward to making these.

“Gevulde Koek”

Dough:

1 lb butter (softened)
1/2 lb sugar granulated
1.5 lbs all purpose flour
1 egg
Sliced almonds for garnish

Method:

Mix butter and sugar together in mixing bowl with a paddle until the mixture becomes fluffy and pale in color.
Add the eggs and mix until combined and then add the flour. Only mix until the flour is incorporated into the mixture, do not over mix.
Cover the dough with cling film and rest in fridge for at least 2 hours.
Roll dough to approx 2mm thick and then cut with cookie cutter 3” diameter.
Lay the round cut-outs on a tray. Place a small spoonful of almond paste filling (recipe below) in the middle and cover with another round cut out of the dough.
Brush with egg wash, sprinkle some sliced almonds on top and bake at 390f until golden brown.
Let cool and serve

Almond Paste Filling:

1 lb Almond paste
2 egg yolks

Method:

Soften the almond paste by mixing in the 2 egg yolks

For the Raspberry biscuit:

Cut 2 pieces. With 1 of the pieces, cut out the center with a smaller cutter. Set them on top of each other and place raspberry jam/jelly in the middle.

Holland America Raspberry Jam and Almond Cookies is a post from: TasteForCooking

Ahhhhh memories of sailing the deep blue sea and having a fruity cocktail in hand.

Here are some recipes for popular cocktails served by Carnival Cruises.

“The Fun Ship”
1oz Vodka
1 1/2oz Bacardi Light Rum
1/4oz DeKuyper Apricot Brandy
1/4oz Amaretto
6oz fruit punch (another variation is to mix equal parts of pineapple juice, orange and lime juice)
Blend all together, pour over ice and garnish with a cherry

“Kiss on the Lips”
1 ounce Peach Schnapps
1/3 ounce Vodka
1/3 ounce cranberry
1/3 ounce orange juice
Shake with ice and serve on ice.

“Acapulco Gold”
3/4oz Tequila
3/4oz Bacardi Rum
1/2oz grapefruit juice
1/2oz coconut cream
1oz pineapple juice
1oz orange juice Blend together, pour over ice and garnish with pineapple slice

“Goombay Smash”
3/4oz Bacardi Spice Rum
1/2oz Bacardi Light Rum
1/4oz Apricot Brandy
1/2oz coconut cream
2oz pineapple juice
Blend all together, pour over ice, serve with pineapple slice.

“Ultimate Suntan”
1oz Bacardi Rum
1/4oz DeKuyper Creme de Banana
1/4oz DeKuyper Blackberry Brandy
1 1/2oz sweet & sour mix
1 1/2oz orange juice
Float Grenadine
Blend all ingredients but grenadine together, pour over ice, and float grenadine on top with an orange slice.

“Tropical Temper”
1oz Finlandia Vodka
1/2oz Melon Liqueur
3oz orange juice
Blend, pour over ice and garnish with lime wedge

“Riviera Delight”
3/4oz Melon Liqueur
1/4oz Vodka
1/4oz Bacardi Light Rum
1/4oz Amaretto
2 1/2oz sweet & sour mix
1/2oz pineapple juice
Blend, pour over ice

“Carnival’s YellowBird”
1oz Bacardi Light Rum
1/4oz Galliano
1/4oz Creme de Banana
2oz orange juice
1oz pineapple juice
Blend, pour over ice

“Emerald Mine”
3/4oz DeKuyper Blue Curaco
3/4oz Vodka
1oz pineapple juice
1oz orange juice
1/4oz coconut cream
5oz crushed ice
Blend all ingredients together until smooth

“Twilight Zone”
1oz Bacardi Light Rum
1/2oz Melon Liqueur
1 1/2oz coconut cream
5oz crushed ice
float of Blue Curaco
Blend all ingredients except Blue Curaco until smooth, then float Blue Curaco over the top

“Havana Delight”
3/4oz Bacardi Rum
3/4oz Kaluha
1 1/2oz coconut cream
5oz crushed ice
Blend until smooth, serve in martini or margarita type glass

Click for other great cruise line recipes.

Carnival Cruises Signature Cocktail Recipes is a post from: TasteForCooking

Here is a recipe from Uniworld river cruises for a delicious salad dressing they serve onboard their ships.

Ingredients:

Dijon mustard          3 teaspoons
Egg yolk                      2
Light soy sauce       2 teaspoons
Tabasco                     1/2 teaspoon
Lemon juice            2.5 teaspoons
Salt                              1/2 teaspoon
Pepper                       1/2 teaspoon
Garlic cloves            1 (optional)
Red wine vinegar     4 ounces (125 milliliters)
Olive oil                       6 ounces (175 milliliters)
Vegetable oil           2.5 ounces (75 milliliters)

Directions:
Finely chop or crush the garlic. Combine all the ingredients except the oils until smooth, then gradually whisk in the oils.

Uniworld: Mrs. Beatrice Tollman’s Salad Dressing Recipe is a post from: TasteForCooking

Classic Ratatouille recipe inspired by travels in Provence onboard Oceania Cruises.  Feel free to substitute any veggies you’d like.

Classic Ratatouille

{ serves 6 }

½ cup olive oil

1 medium eggplant, trimmed (not peeled) and diced

3 medium zucchini, trimmed (not peeled) and diced

3 red bell peppers, cored, seeded, and diced

2 large onions, diced

5 to 6 garlic cloves, very finely chopped

¼ cup white wine

4 to 5 fresh or canned tomatoes, diced

Kosher or sea salt

Freshly ground black pepper

1 to 2 tablespoons tomato paste

1 sprig thyme

1 sprig marjoram

1 tablespoon herbes de Provence

6 to 10 Niçoise olives (optional)

Heat 2 tablespoons of the oil in a large skillet over medium heat. Sauté the eggplant for about 8 minutes, until cooked. Remove the eggplant from the pan and set aside. Carefully wipe out the pan with a paper towel.

Heat 2 more tablespoons of the oil in the same pan and sauté the zucchini until soft but not brown. Remove from the pan and set aside. Wipe out the pan.

Heat 2 more tablespoons of the oil in the same pan and sauté the bell pepper until soft but not brown. Remove from the pan and set aside. Wipe out the pan.

Heat the remaining 2 tablespoons of oil in the same pan and sauté the onion for about 10 minutes, until soft and translucent. Add the garlic and then immediately add the wine. Cook until most of the wine has evaporated and the mixture is nearly dry, or “sec.” Add the tomatoes and season with salt and pepper. Simmer for 3 to 5 minutes, until the tomatoes are cooked.

Add 1 tablespoon of the tomato paste to enrich the sauce. Add the remaining tablespoon if desired, but be careful not to add too much tomato paste as it can overpower the vegetables. Add the eggplant, zucchini, and bell pepper to the tomato mixture and incorporate well. Top the mixture with thyme, marjoram, and herbes de Provence.

Cover and warm on low heat. Do not cook the mixture; merely heat until the vegetables are warm. Garnish with olives if desired.

Ratatouille Recipe from Oceania Cruises is a post from: TasteForCooking

This recipe is very popular with Crystal Cruise Line guests.  It has been served for over 20 years.  This was shared by executive chef Gunter Lorenz.  As a beautiful added touch, it is served in oregano bread bowls.

Ingredients:

1 ounce dried morels, or 2 ounces
fresh morels
3 tablespoons extra-virgin olive oil
1/2 cup portobello mushrooms, finely sliced
2 ounces white mushrooms
3 ounces fresh porcini mushrooms, finely sliced
3 shallots, minced
2 garlic cloves, minced
Salt & freshly ground white pepper
1/2 cup dry white wine
4 cups chicken stock
1/2 cup heavy cream
2 tablespoons minced fresh
flat-leaf Italian parsley
Leaves from 1 fresh thyme sprig, minced
Leaves from 1 fresh oregano sprig, minced
2 large fresh basil leaves, chopped
Four 6-inch round bread loaves

PREPARATION If using dried morels, wash the caps and soak them in warm water to cover for 10 minutes. Remove the stems and discard them. Cut small morels in half and large ones into 3 or 4 pieces.

In a medium saucepan over medium heat, heat the olive oil and sauté all the mushrooms for about 3 minutes. Add the shallots and garlic and sauté for 2 minutes. Season with salt and pepper to taste, add the wine and cook to reduce the liquid by half. Add the stock and bring to a boil. Add the cream and bring to a boil. Reduce heat, cover and simmer the soup for about 25 minutes. In a blender or food processor, purée half the soup until very smooth. Return the purée to the pan.
Stir in the parsley, thyme, oregano and basil and cook for about 2 minutes. Taste and adjust the seasoning. Keep warm.

TO SERVE Preheat the oven to 200ºF. Cut off the top of each bread loaf. With a large spoon, remove the soft inner part of the bread. Place the loaves on a baking pan and warm in the oven for about 5 minutes.
Remove the warm bread loaves from the oven and pour the hot soup into the bread cups. Garnish with the rosemary sprigs and serve.

Garnish with fresh rosemary springs.  Serves 4

Want to make more cruise line recipes? Follow us on Pinterest.

Crystal Cruise Line Mushroom Soup Recipe is a post from: TasteForCooking

This weekend we tried this Chimichurri recipe provided by Oceania Cruises Line taught in the Bon Apetit Culinary Center onboard the Oceania Riviera and Oceania Riviera cruise ships.  We used in on grilled lamb chops paired with a nice Malbec….delicious!

Chimichurri Recipe:

1 bunch flat-leaf parsley, washed

1 bunch cilantro, washed

6 to 10 cloves garlic, peeled

1 tablespoon dried oregano

1 teaspoon crushed red pepper flakes

1 teaspoon dried thyme

1/2 cup champagne vinegar or white distilled vinegar

3/4 cup grapeseed oil or mild extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Pinch of smoked paprika (pimenton), optional

Place all ingredients in a food processor and blend, adjusting the amount of garlic to taste. If the sauce is the consistency of a thick paste, thin with more oil. Sauce can be stored in the refrigerator in a tightly sealed container for up to 2 weeks.

Oceania Cruises Chimichurri Recipe is a post from: TasteForCooking

This recipe is from Oceania Cruises cook book called Taste the World.  We loved the use of both white and red wine for added flavor. Get ready to cry as there are lots of onions to cut!

French Onion Soup

(makes 5 cups, serves 4)

7 cups beef stock

3 tablespoons unsalted butter

9 cups thinly sliced onion

1½ tablespoons finely chopped garlic

3 thyme sprigs

3 marjoram sprigs

12 to 16 slices baguette, each ¼ inch thick

Extra virgin olive oil

1/3 cup dry white wine (such as Chardonnay)

½ cup dry red wine (such as Merlot)

3 tablespoons brandy

3½ cups chicken stock

Kosher or sea salt

Freshly ground black pepper

2 cups shredded Gruyère cheese

Pour the beef stock into a large saucepan and bring to a gentle boil over medium-high heat. Adjust the heat as needed to maintain a gentle boil and cook until the stock reduces by half, about 30 minutes. Set aside.

In a stockpot, melt the butter over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent and a light golden brown, 15 to 20 minutes. Decrease the heat to medium-low and cook until the onion is a rich brown, 45 minutes to 1 hour, lowering the heat as necessary to prevent scorching. Stir occasionally.

Meanwhile, place the thyme and marjoram sprigs on a small piece of cheesecloth and tie into a sachet with kitchen twine. Set aside. Preheat the oven to 350°F.

Lightly brush the baguette slices on both sides with olive oil. Place in the oven and heat, turning once, until dry, about 5 minutes on each side. Do not allow the bread to color. Set aside.

Add the white wine, red wine, and brandy to the browned onion and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the alcohol evaporates and the onion is glazed, about 5 minutes. Add the sachet, the reduced beef stock, and the chicken stock and bring to a simmer. Keep at a low simmer, uncovered, for 1 hour. Season with salt and pepper.

Preheat the broiler. Place 4 flameproof serving bowls on a small sheet pan. Ladle the soup into the bowls. Top with the bread slices, and then top the bread slices with enough cheese to cover the bread completely and extend to the rims of the bowls, about ½ cup for each bowl. Place under the broiler until the cheese is bubbling and toasted.

Oceania Cruises French Onion Soup Recipe is a post from: TasteForCooking

APPLE DELIGHT CUPCAKES from Royal Caribbean Cruise Line

SERVINGS

• Makes 18 large or 36 mini cupcakes

INGREDIENTS

Cupcakes:

• 2 cups (465 g) all-purpose flour
• 2 teaspoons (10 g) baking powder
• 1/2 teaspoon (2.5 g) baking soda
• 1/2 teaspoon (2.5 g) salt
• 1 cup (235 g) packed light brown sugar
• 4 eggs
• 1/4 cup (60 g) unsalted butter, melted
• 1 teaspoon (5 g) ground cinnamon
• 2 apples, peeled, cored and diced
• 1/3 cup (85 g) golden raisins

Apple Crisps:

• 1/4 cup (60 g) sugar
• 1/3 cup (90 ml) water
• 2 apples, washed and thinly sliced

Frosting:

• 1 batch simple vanilla frosting
• 1 teaspoon (5 g) ground cinnamon
• 1 pinch ground nutmeg

Garnish:

• ½ cup (115 g) graham cracker crumbs

DIRECTIONS

• Preheat oven to 350°F or 180°C.
• Line muffin cups with paper liners.
• Combine flour, baking powder, baking soda, salt and sugar in a medium-size bowl and whisk.
• Add eggs and butter and beat with an electric mixer set on medium to high speed for 2 to 3 minutes or until smooth.
• Fold in cinnamon, apples and raisins.
• Spoon the batter into the cups and bake for 20 to 22 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
• Remove cupcakes from the baking pan and let cool on a wire rack.
• Lower oven temperature to 300°F or 150°C.
• For apple crisps, prepare syrup by mixing sugar and water in a small saucepan and bring to a boil.
• Carefully allow to boil until sugar has melted. Do not brown. Remove from heat and let cool.
• Dip each apple slice into syrup and place on a baking sheet lined with parchment paper.
• Bake for 40 to 50 minutes or until apples become crisp.
• For frosting, mix simple vanilla frosting with cinnamon and nutmeg in a glass bowl for 1 minute.
• Spoon frosting into a piping bag or sandwich bag fitted with a large round tip.
• Pipe frosting onto each cupcake, in a counterclockwise motion.

Garnish each cupcake with graham cracker crumbs around the edges and top with an apple crisp.

Available onboard all Royal Caribbean cruise ships with The Cupcake Cupboard.

Visit Atlas Cruises & Tours blog section dedicated to cruise line recipes or follow our cruise line recipe board on Pinterest.

Apple Delight Cupcakes from Royal Caribbean Cruise Line is a post from: TasteForCooking

We found this Holland America cruise line recipe on a 2005 forum on Cruise Critic and decided to give it a try.

Bread and Butter Pudding

1 quart Milk
10 Whole Eggs
8 oz. Sugar
1 tsp. Vanilla Flavor
4 oz. Butter
1 tsp. Cinnamon
4 oz. Raisins
4 White Bread Loaves

Directions:
Trim the crust off the bread, cut into 2-inch cubes. Then mix sugar and eggs and whisk. Slowly add the milk, vanilla flavor and cinnamon.
Put the chunks of bread into a baking dish and sprinkle with the raisins. Pour 2/3 of the milk mixture over the bread.
Let soak for a 5 minutes and then add the remaining mixture.
Cut up the butter and pieces throughout the top of the bread.
Cover with aluminum foil and bake in a warm water bath for approximately 60 minutes at 350 degrees F
Uncover and bake until the surface of the pudding is golden brown, approximately 20 minutes.
Serve warm with hot vanilla sauce.

Vanilla Sauce

1 pint Milk
1 pint Heavy Cream
1 Vanilla Bean (cut in half lengthwise)
4 oz. Sugar
9 oz. Egg Yolk
4 oz. Sugar

Directions:
Heat the milk, heavy cream, vanilla bean, and 1/2 of the sugar on medium-high until it comes to a boil. Remove the vanilla bean.
Combine egg yolks and the rest of the sugar, then temper with part of the boiling milk while stirring constantly.
Pour egg mixture into the remaining milk and return to heat.
Stir constantly on low heat until mixture thickens.
Remove immediately from stove and strain through a cap strainer, directly into a serving dish.

Holland America Bread and Butter Pudding Recipe is a post from: TasteForCooking

Great holiday dessert. Try this Black Forest Cake recipe from Royal Caribbean Cruise Line
Ingredients:

PASTRY
1 2/3 cups all-purpose flour
1 ½ cups white sugar
2/3 cup unsweetened cocoa powder
1 ½ teaspoon baking powder
1 teaspoon salt
1 ½ cups butter milk
½ cup shortening
2 eggs
1 teaspoon vanilla
½ cup Schwarzwaelder Kirshwasser (or cherry liquor)

FILLING
1 cup sugar powder
1 pinch salt
1 can (0.5 liter) pitted cherries pitted
1 cup heavy whipping cream
½ teaspoon vanilla tablespoon Kirschwasser

TOPPING
1 square semisweet chocolate or remaining crumbs

COOKING
Preheat oven to 350 * F (175* C). Line the bottom of two 8” round pans with parchment circles or grease and flour the pans.
Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add flour mixture, alternating with milk, beat until combined.
Pour into 2 round 8” cake pans. Bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper (if any) from under the cakes. Cut each layer in half horizontally, making 4 layers total. (You may also have 2 layers instead of 4). Sprinkle layers with ½ cup Kirshwasser.
In separate bowl , whip the cream to stiff peaks. Beat in a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling (use ½ of the filling if you have 2 layers). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layers (layer).
Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate and use the remaining crumbs to sprinkle the sides of the cake.

Enjoy

Royal Caribbean Black Forest Cake Recipe is a post from: TasteForCooking

We are often asked for Holland America’s Muesli cereal recipe. The great part about this breakfast is that it is nutrition and quite filling. You can also make a batch and eat for a couple of days.

4 cups old fashion oats
1/4 cup diced apples, diced and seeded
1/4 cup diced honeydew melon (we prefer using seasonal berries over the melon)
1/4 cup diced cantaloupe
1 cup diced seasonal fruit
1/4 cup raisins
1 cup plain yogurt (Greek yogurt is fine also)
2 cups 1/2 and 1/2 cream
1/4 cup honey (agave or maple syrup are also an option)
1/4 cup white sugar (stevia or other sweetener will also work)

Method:
Mix all ingredients together and let sit overnight, ready to eat by morning. Enjoy!

Substitutes and additions:

Sub half and half cream with milk, skim milk or soy.

Top with almonds, walnuts or pecans if you’d like.

Adjust this recipe by adding your favorite fruits. Some people prefer all fresh fruit vs. using dried fruit. We have used everything from strawberries and blackberries to sliced bananas and dates and all are delicious. Just stick to the measurements so if you decide against the honeydew, replace with ¼ cup of another fruit.

Learn more about Holland America Cruises.

Holland America’s Muesli Cereal Recipe is a post from: TasteForCooking