Another “Boatload” of Great Food & Drink Recipes
As a follow-up to our post in July, here is another great collection of delicious food & drinks from our cruise line partners.
A fun excursion for the whole family in Mexico is “Salsa and Salsa.” You get to drink, eat and dance the hours away in a seaside town like Mazatlán or Cozumel. Until you can enjoy this tour again, we’re sharing two of the recipes included in it – a traditional lime margarita and sweet/spicy mango mix salsa. Make them at home, and salsa with your favorite dance partner. These recipes are courtesy of our friends at Princess Cruises.
TRADITIONAL LIME MARGARITA
Ingredients
• 1 shot of Tequila
• 1 shot of Controy (Orange Liqueur)
• Juice of 1⁄2 a lime
Directions:
Rim your glass with salt. Add ice. Squeeze the lime juice in your glass. Add the two shots of alcohol and stir.
MANGO MIX SALSA
Ingredients
• 1⁄2 red pepper, diced
• 1⁄2 jalapeño de-seeded and diced
• 1 tbls of mango or melon (you can also use hon-
ey dew, papaya)
• Pinch of cilantro
• 4 drops of lime juice
Method of Preparation
• Mix all ingredients together. Best served with Chicken or Fish
Directly from Star Clippers Chef Bernd Schroeter, here is a great recipe that is good for entertaining but also easy enough to use for an everyday meal.
PORK MEDALLIONS WITH APPLE & MUSTARD SAUCE
INGREDIENTS:
8 Pork medallions
1 onion in fine strips
1 clove garlic, finely chopped
4 Tbsp mustard, Löwensenf medium hot or French mustard
16 oz. vegetable stock
8 oz. apple sauce
8 oz. fresh cream
6 Tbsp Extra Virgin olive oil
Salt, pepper, sugar & lemon
GARNISH:
8 twigs of thyme
4 thick apple slices, grilled
PREPARATION:
Sauté the onions and the garlic in olive oil until golden brown. Add the apple sauce and mustard and simmer for one minute. Fill the pan with vegetable stock and add fresh cream. Simmer until the sauce is the right consistency (light and creamy).
Season to taste with the spices and some lemon juice and keep warm.
Season the pork medallions and grill each side in a hot pan for two minutes. Wrap in tin foil and bake in a preheated oven (120°c° ) for another 5-8 minutes.
PRESENTATION:
Spoon mashed potatoes or polenta on a large flat dish. Top the medallions with the apple slices and drizzle with sauce. Garnish with thyme.
Tip:
The sauce also goes well with roast beef, chicken breast or lamb fillets.
This recipe serves 4.
Afternoon tea is a popular event onboard Regent Seven Seas Cruises. Here’s a guest favorite that is a product of the Culinary Arts Kitchen aboard Seven Seas Explorer and Seven Seas Splendor. Try it out the next time you have tea time.
DRUNKEN LIMONCELLO TEA CAKES
INGREDIENTS
1 cup almond meal flour
1 tablespoon all-purpose flour
¼ cup fine semolina
½ teaspoon baking powder
A pinch of kosher or sea salt
4 tablespoons unsalted butter, room temperature, plus additional for preparing ramekins
1 large egg, room temperature
½ teaspoon vanilla extract
¼ cup sugar
Zest of 1 lemon
½ cup sugar
¼ cup water
1 tablespoon lavender buds
1 cup limoncello liquor
FOR THE CAKES
Preheat the oven to 350ºF. In a medium bowl, whisk together the almond flour, all-purpose flour, semolina, baking powder, and salt. Make a well in the center of the mixture. In a separate bowl, whisk the butter, egg, vanilla, sugar, and lemon zest until light and fluffy. Add this mixture to the well of the dry mixture and blend into a thick batter. Divide the batter between the prepared ramekins and bake until a toothpick inserted into the middle of the cakes comes out clean, 7 to 12 minutes.
FOR THE DRUNKEN SYRUP
In a small sauce pan, dissolve the sugar in water over medium heat. Adding the lavender buds, increase the heat to just below a boil. Remove the pan from the heat and steep for 1 hour. Strain to remove buds and add the limoncello to the syrup. Divide the syrup into four small bowls, large enough to hold the small cakes but not much larger. Fill bowls to ¾ full and reserve any extra liquid. Remove the cakes from the oven and allow them to cool for about 5 to 7 minutes. Remove the cakes from the ramekins and soak them in the lavender syrup for about 15 minutes.
TO FINISH
Remove each cake using the lifts, remove each cake from their bowl, plate cake, discard lifts and dust with powdered sugar.
Are you craving a refreshing cocktail instead of tea? Here’s another recipe from our friends at Regent Seven Seas Cruises that was developed for their Mexican-themed cooking class Fiesta on the High Seas.
THE PERFECT ROCKY PALOMA
INGREDIENTS
2 tablespoons ‘fine grind’ cocktail salt
1 wedge lime
Freshly squeezed juice of 1-2 grapefruit
Freshly squeezed juice of 1 lime
4 ounces Agave tequila (2 shots)
2 ounces simple syrup
2-3 ounces soda water
2 half-moon grapefruit slices, for garnish
Place salt on a flat plate. Rim a tall bar glass with one wedge of lime, invert and coat with salt. Place 4 fancy or nicely formed ice cubes in the glass.
In a cocktail mixer, shake the grapefruit and lime juices, tequila and simple syrup with 3-4 cubes of ice. Strain mixture over rocks and discard the ice. Top with soda water. Garnish with grapefruit slices.
EXECUTIVE CHEF TOM GOTTER SHARES HIS FAVORITES
Scenic Luxury Cruises & Tours recently launched Scenic Eclipse – The World’s First Discovery Yacht. With that kind of moniker, you’d expect the food to be first class. That’s where Tom Gotter comes in. Today, he’s sharing several of his favorite creations made exclusively for this amazing ship. He’s even created them as virtual “recipe cards” — images you can easily save to your device or hard drive.
