by Chris Owen
Last updated: 12:00 AM ET, Mon March 14, 2016
Photo courtesy of Thinkstock, all others, courtesy of the respective cruise lines
Dining is a big part of the sailing experience and cruise lines know it. Tapping celebrity chefs for new, different and exciting culinary ideas, we see a variety of venues ranging from fast food to gourmet cuisine, not available anywhere else.
In-house culinary teams also create menu items that keep us coming back for more, sailing after sailing. Cruise travelers have their favorites and often request recipes so they can try their hand at replicating these wonderful menu items at home. Asking a number of cruise lines for their most requested recipes, the results came back rather quickly - an easy call for most.
IMPORTANT NOTE: TravelPulse is not responsible for the outcome of these recipes - though if there is an especially disastrous result, it would probably make a funny story. Good luck!
Carnival Cruise Line
Melting Chocolate Cake
This rich baked delight is served to thousands on every Carnival sailing.
6 oz dark chocolate
6 oz butter
6 oz sugar
2 oz flour
• Melt the chocolate and butter.
• Mix the eggs and sugar and whisk for few minutes, add the flour.
• Add the egg mix to the melted chocolate and mix.
• Pour the mix into a greased mold.
• Bake directly in the oven at 400 degrees F for 14 minutes.
Note: Make sure the eggs are at room temperature and chocolate is warm enough while making the mixture.
Serve with ice cream and fruit garnish.
Azamara Club Cruises
Azamara Roasted Beet & Arugula Salad
One of Azamara Club Cruises' most-requested recipes is a delicious Roasted Beet & Arugula Salad, with butternut squash and carrot puree, pecans, ricotta cheese, white French dressing and basil oil. One of the more complicated recipes received, it's interesting to see just how much work goes into a menu item and serves as a good example of the skill needed by cruise line chefs.
Butternut squash and carrot puree ingredients:
2 medium-sized pieces of butternut squash, seeded and cubed
2 large carrots, cubed
1 tablespoon of olive oil
1 tablespoon of honey
Salt and pepper
5 pieces of beets, roasted and peeled
10 white grapes, pitted, skin off
40 pecan halves
30 pieces of thinly sliced red radish
1 cup of ricotta cheese
1 large carrot, spiraled
Roasted butternut squash seeds
French dressing ingredients:
13.5 oz olive oil
13.5 oz vegetable oil
Two tablespoons of Dijon mustard
6.75 oz white wine vinegar
1 oz of parsley, chives, chervil and tarragon, finely chopped
2 garlic cloves, finely chopped
A pinch of oregano
Salt and pepper
• Preheat oven to 350 degrees.
• Blanch carrots in boiling water until soft, and set aside.
• Remove the seeds from squash and keep aside.
• Place squash in a large shallow baking dish. Drizzle with butter, and toss to coat. Cover with parchment-lined foil. Transfer to oven, and cook for 25 to 30 minutes, until tender.
• Meanwhile, clean seeds and transfer them to a small baking sheet. Bake until dried out. When dried, cook in one tablespoon of olive oil in a medium skillet until golden. Season seeds with salt and pepper. Transfer to a parchment paper-lined baking sheet, and let stand until cool.
• Use an immersion blender or work in batches using a blender to puree the squash and carrots until smooth. Stir in honey, salt and nutmeg. Transfer to a serving bowl, set aside and keep cool.
• Place the washed beets on a baking tray and bake at 320 degrees F until cooked.
• Set aside to cool, and then remove the skin.
• Cut the beets into quarters and season with olive oil, salt and pepper.
• Put the Dijon mustard in a bowl with salt, pepper and garlic.
• Add the vinegar, olive oil and vegetable oil. Stir slowly.
• Add the fresh herbs and oregano.
• Add a little sugar when needed.
To finish the plate:
• Place the beets and greens on the plate. Add dollops of puree and ricotta cheese. Add grapes and garnish puree with radish slices. Garnish with pecans, seeds and carrot spirals. Drizzle with French dressing, then basil oil. Serve immediately.
• Place all ingredients as per picture, ready to serve.
This cruise line classic is also featured in the Princess Cruises cookbook by Master Chef Alfredo Marzi.
1 lb egg noodles
4 egg yolks
1 cup heavy cream
½ cup Parmesan cheese, grated
Salt and pepper to taste
For Parmesan cheese baskets:
2 cups Parmesan cheese, grated
Fettuccine Alfredo preparation:
• Cook the pasta according to package directions. Drain and set aside.
• Boil ¾ cup of the cream and remove from heat. Combine egg yolks with remaining ¼ cup cream to form a liaison. Add ¼ cup of the boiled cream to the liaison. Stir and then combine liaison with the rest of the cream. Add Parmesan cheese, adjust seasoning.
• If necessary, reheat pasta in boiling, salted water. Pour sauce over drained pasta.
Parmesan Cheese Basket preparation:
• Place a non-stick omelet pan on the stovetop over medium heat. Sprinkle the bottom of the pan evenly with approximately ½ cup of the Parmesan cheese. Cook until the color changes to golden.
• Flip the cheese over and cook until golden. Remove the cheese from the pan and place over a mold form or over the bottom of a bowl to create a dome shape. Let cool.
Holland America Line
Chocolate and Raisin Bread Pudding With Whiskey Sauce
Featured in Holland America Line's Pinnacle Grill, this one is also included the Holland America Line cookbook by Master Chef Rudy Sodamin.
Bread Pudding ingredients:
½ cup golden raisins
2 tablespoons whiskey for macerating the raisins, optional
1 pound loaf day-old Italian bread, cut into 1 inch cubes
½ cup semi-sweet chocolate chips
6 large eggs
1 quart whole milk
1 cup sugar
3 tablespoons unsweetened cocoa powder, sifted
1 ½ teaspoons vanilla extract
¼ teaspoon salt
Bread Pudding preparation:
• Heat oven to 350 degrees F.
• Grease a 12-cup muffin tin for preparing individual puddings or a 13X9-inch baking pan for preparing one large pudding.
• Combine the raisins and whiskey in a small bowl and allow to macerate for at least 15 minutes.
• Bring a large kettle of water to a boil.
• Drain the raisins and discard the liquid.
• Divide the bread, chocolate chips, and drained raisins among the muffin cups or place all in the baking pan.
• In a large bowl, combine the eggs, milk, sugar, cocoa powder vanilla and salt. Whisk thoroughly to combine.
• Pour the mixture over the bread in the muffin cups or baking pan and place the pan in a larger shallow roasting pan.
• Transfer the roasting pan to the oven and add enough boiling water to the larger pan to reach halfway up the side of the muffin or baking pan.
• Bake the pudding for 30 to 40 minutes (45 minutes to an hour for the 13X9 inch pan), or until puffed and just set.
• Carefully remove the pan from the oven and water and allow to cool slightly.
• Unmold and serve with the whiskey sauce.
Whiskey Sauce ingredients:
1 ½ cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup granulated sugar
1 tablespoons whiskey, such as Jack Daniels or Jameson
Whiskey Sauce preparation:
• In a medium size saucepan, heat the cream over medium heat until it boils.
• In a small bowl whisk together the cornstarch and cold water; whisk this mixture into the boiling cream. Return to the boil then reduce the heat to low and cook, stirring constantly for 30 seconds. Take care not to burn the mixture.
• Add the sugar and whiskey and stir until the sugar is dissolved.
• Remove from the heat and allow to cool.
• Cover and store in the refrigerator until ready to serve. Warm before serving.
Also great served with fresh whipped cream or vanilla ice cream.
Norwegian Cruise Line
Carre d' Agneau Rotis
Roast Rack of Lamb, Artichokes, Blistered Tomatoes, Zucchini, Green Olive Sauce
80 oz lamb rack
30 oz artichoke bottoms
40 cherry tomatoes
30 oz zucchini, diced
20 green olives, finely chopped
10 oz shallots, finely chopped
3 oz rosemary, fresh chopped
5 oz garlic, fresh chopped
10 oz virgin olive oil
16 oz dry white wine
30 oz lamb jus
20 oz unsalted butter
Salt and pepper to taste
• Sprinkle rack of lamb with a little olive oil, salt and pepper, then let marinate for 24 hours.
• Sear lamb in hot pan with olive oil until golden brown on all sides and set in roasting tray. Place in hot oven, until temperature requested.
• Heat saute pan with 1 oz olive oil, sauted shallots and zucchini until golden brown. Add artichoke and white wine, then let reduce. Then add lamb jus, green olives, remaining rosemary, season to taste and cook until all vegetables are soft.
• Incorporate soft butter to vegetables and check seasoning.
• Arrange as picture.
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