We love sharing recipes from our various travel suppliers. Over the years, there have been some very tasty dishes and co*cktails. Today we offer a new group of delicious concoctions. And be sure to check out our past recipe posts for more!
Our happy hour co*cktail comes from the bars onboard Star Clippers – the Yellow Bird.
Simply named due to its sunny yellow color or possibly after the 19th-centuary Haitian tune Choucoune, rewritten With English lyrics as Yellow Bird in the mid-1950s, that became very popular because of Harry Belafonte’s recording.
Others argue that it was not named after the song and obtains the name from its sunny color resulting from Galliano, a golden, sweet vanilla-anise Italian liqueur or from its color combination of yellow and orange fruits that are accompanied by a golden rum. Enjoy this delicious concoction as you dream about being onboard one of the majestic Star Clippers’ vessels. Salute!
Star Clippers Yellow Bird
INGREDIENTS:
2 ounces Vodka
1 ounce Galliano
1 ounce Banana Liqueur
2 ounces Orange juice
DIRECTIONS:
Shake all ingredients with ice cubes and pour into glass
all four ingredients to a co*cktail shake with three ice cubes and shake quickly. Pour into an old fashion glass and adorn with a orange or cherry
Up next, a delightful dish from the galleys of Seabourn.
Burrata Caprese With Oven Roasted Peaches, Rainbow Heirloom Tomatoes, Fresh Mint and Basil
INGREDIENTS NEEDED
Burrata
• 2 x 4 oz. / 110 grams burrata cheese
Tomatoes
• 2 handful multicolored heirloom cherry tomatoes, washed and halved
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• pinch coarse kosher salt
• pinch fresh black pepper
Peaches
• 3 pieces fresh, ripe peaches – halved and pitted
• 2 tablespoons extra virgin olive oil
• pinch coarse kosher salt
• pinch fresh black pepper
Garnish
• 1 handful fresh basil leaves, picked
• 1 handful fresh mint leaves, picked
• 2 tablespoons extra-virgin olive oil
• pinch fresh black pepper
• pinch maldon sea salt
LET’S COOK IT…
Step 1 – Preheat the Oven
• Preheat oven to 400°F / 200°C
Step 2 – Roast the peaches
• Wash the peaches under cold water, cut in half and remove the stone.
• Transfer the peaches to a baking sheet pan layered with aluminum foil, open face up.
• Drizzle the open side of the peaches with some olive oil and sprinkle with kosher salt and fresh black pepper.
• Place peaches in the oven and bake uncovered in mid shelf position until the peaches are nicely roasted for about 10 min.
• Remove from the oven, set aside and let them cool.
Step 3 – Marinate the tomatoes
• Place the tomato halves in a mixing bowl.
• Season the tomatoes with kosher salt, fresh black pepper, extra virgin olive oil and red wine vinegar.
• Toss tomatoes and set aside to marinate a little to enhance their flavor.
Step 4 – Let’s plate the dish
• Place the burrata on the serving plate and season with some fresh black pepper.
• Place the roasted peaches and tomatoes nicely around the burrata and drizzle with some more olive oil and season with fresh black pepper and maldon sea salt.
• Garnish with fresh basil and fresh mint.
• Enjoy with some fresh and crusty country bread served on the side!
Happy “Stay Home” Cooking! from Chef Anton Egger
Here’s a delicious Austrian treat from our friends at Viking River Cruises.
Viennese Potato Salad
Ingredients
1 lb (454 g) potatoes
1 C (237 ml) low sodium beef broth, warm
1 sm onion, chopped
2 T (30 ml) corn oil
1½ T (22 ml) vinegar
Salt and white pepper to taste
Pinch sugar
Garnish
3 T (9 g) chives, chopped
Directions
Boil potatoes until tender. Drain; while still warm, peel and slice into a large bowl; pour over warm beef broth. Gently fold in onion, oil, vinegar, salt, pepper and sugar. Sprinkle with chives before serving.
Prep time: 6 minutes. Cook time: 12 minutes. Makes 5 servings.
Today’s dessert comes from the galleys of Carnival Cruise Line.
Caramel Praline Créme Brûlée
INGREDIENTS:
SEE ALL THE ACCENT MARKS? THIS IS RECIPE GOING TO BE EXOTIC. OKAY, BRÛLÉE TIME!
- 20 egg yolks
- 3 oz brown sugar
- 2 oz sugar
- 4 cups heavy cream
- 4 cups half & half
- A taste of vanilla essence (or vanilla extract)
TO MAKE THE CARAMEL PRALINE MIX, THIS IS ALL YOU NEED:
- ½ cup praline paste
- ½ cup caramel sauce
YOU CAN’T CARAMELIZE WITHOUT SUGAR! IN THIS CASE, YOU’LL NEED TWO TYPES:
- 1 oz brown sugar
- 2 oz sugar
GOT ALL THAT? DO THIS WITH IT:
- In a double boiler, mix the milk, the cream and 1 oz of sugar. Warm this mixture.
- Mix the egg yolk with the other half amount of sugar.
- Combine the milk and egg yolk mixture. Add vanilla extract.
- Add the caramel praline mix and strain it… twice, for good measure.
- Taste before pouring it into the brûlée dish
- Bake in a water bath at 340° F for 20 to 30 minutes.
- Mix the sugar and brown sugar.
- Generously sprinkle the brûlée with the sugar mix and caramelize the surface under a very hot broiler, or use a propane or butane cooking torch. (Careful with the torch!)
- Fancy bonus!Garnish with fruit, mint leaf… or whatever you’d like!
