Presenting Taste of Seabourn.  Each month Seabourn will share an exclusive sampling of world-class cuisine.  Please enjoy the first indulgence: an exclusive recipe from acclaimed chef Charlie Palmer.

The Yachts of Seabourn provide the ultimate in ultra luxury cruise vacations to the most desirable destinations on earth.  Seabourn is a member of the World’s Leading Cruise Lines. 

Seabourn Cruises Signature Breadsticks Recipe is a post from: Taste for Cooking

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Poached Egg “En Cocotte” (serves 6)

Served in a Puff Pastry Shell with Creamy Sauteed Spinach, Crab and Hollandaise with Chives.Poached Eggs:
6 eggs
4 oz. white vinegar
1 qt. water
1Tbsp. salt

Simmer water with vinegar and salt. Break eggs and drop contents into simmering liquid. Swirl eggs around for 5 minutes until set. Remove eggs and keep warm.

Puff Pastry Shell:
Frozen puff pastry
Egg wash

Preheat oven to 350 degrees. Cut a total of 6 three-inch circles of puff pastry using a cookie or ring cutter. Place circles on parchment paper-lined sheet pan. Brush circles with egg wash and bake for 10 minutes until golden brown. Remove and cool. When cool, carefully slice off top layers as shells will be filled later.

Creamy Crab Spinach:
1 medium yellow onion, chopped
1 oz. butter
8oz. fresh spinach
6 oz. crab meat
1 oz. grated fresh Parmesan cheese
2 oz. heavy cream

Cook onion in butter over medium heat. Add spinach and wilt it. Stir in crab meat, Parmesan and cream.

Hollandaise Sauce:
2 egg yolks
6 oz. clarified butter
White wine
White wine vinegar
Cracked peppercorns
Juice of one large fresh lemon
Salt
Cayenne pepper

Make a reduction with dry white wine, white wine vinegar and cracked peppercorns and reduce until dry. In a pot, simmer water, and in separate mixing bowl add egg yolks, lemon juice, and a splash of water. Whisk egg yolks until thickened. Warm egg yolks over the simmering water. Slowly on low heat, whisk in the clarified butter until thick, and season with cayenne pepper, salt, pepper.

Presentation:
Place puff pastry on individual plates with top cut off. Spoon in crab-spinach mixture. Place a poached egg on top. Spoon creamy hollandaise on top. Garnish with chopped fresh chives and black pepper.

Shared by Celebrity Cruise Line on Facebook.

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Compliments of Cunard Cruise Line, here is a recipe from the Queens Grill Selection for Seafood Boillabaisse. It’s a lot of work, but it’s excellent. You can certainly save time by using prepared fish stock, but we suggest making your own broth. 

Fish Stock:

2 tbsp olive oil
1 celery stock
1 onion
1 fennel bulb, cored & chopped
4 garlic cloves, cut in half
2 bay leaves
2 cloves
1 cup whie wine
3 lbs. fish bones
20 cups of water

Broth:

2 tbsp olive oil
2 1/2 lbs lobster  shells chopped
1 onion, chopped
1 celery stalk, chopped
1 leek, chopped
4 large fresh tomatoes, chopped
1/4 blub fennel
4 garlic cloves
2 tbsp tomato puree
1 cup white wine
8 cups fish stock
4 cups chicken stock
2 sprigs thyme
1 sprig lemongrass
2 bay leaves
2 cloves
20 fennel seeds
1 pinch saffron

Seafood:1 tbs. olive oil
1 shallot, finely chopped
1 lobster tail, cut into pieces
1/2 lb Chilean Sea Bass cut into pieces
1/2 lb mussels
8 medium shrimp
12 clams
4 tbsp Pernod

Rouille:

6 garlic cloves
2 pinches salt
1 pinch saffron
4 new potatoes, cooked thoroughly
1 tbsp Dijon mustard
1 tbls tarragon vinegar
1 tbsp water
2 tbsp extra virgin olive oil
1 pinch white pepper
1 pinch cayenne pepper

Preparation:

Fish Stock:  Heat the olive oil in a stock pot.  Seat all of the vegetables along with garlic, bay leaves and cloves slightly in the oil.  Add the white wine and fish bones and sauté until vegetables are cooked, yet firm.  Add water. Simmer for 20 minutes and strain through a sieve. Set aside.

Broth:  Heat the olive oil in a sauté pan.  Add the chopped lobster shells and roast them slightly.  Add all vegetables to the lobster shells and sweat until golden brown.  Add tomato puree and mix well. Deglaze with white wine. Add fish and chicken stock.  Add remaining ingredients and simmer the broth for 25 minutes, then strain.

Seafood:  Sauté all seafood in a pot with olive oil and finely chopped shallots and sweat for 2 minutes.  Deglaze with Period, add the broth and then simmer gently for one minute.  Remove from the heat and serve with the rouille.

Rouille:  Crush the garlic with the salt and saffron into a puree. In a blender, add the cooked new potatoes.  Dion mustard, vinegar and water.  Blend while adding the olive oil little by little.  Season with white and cayenne pepper.

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This recipe is compliments of Norwegian Cruise Line and is a favorite of cruisers dining at Cagney’s Steakhouse.

Ingredients
Potatoes, Cream, Garlic, Chives, Emmenthal (cheese), Parmesan Cheese, Butter, Salt, Freshly Milled Black Pepper, Nutmeg

2.2lbs Potatoes, cut into cubes
5.3 cups Cream
2.1 tbs. Garlic chopped
3.5 oz. Garlic cloves whole
1 tsp. Chives, chopped
7 tbs Emmenthal, grated
6 tbs. Parmesan Cheese
2.1 tbs. Butter, unsalted Salt
Freshly Milled Black Pepper Nutmeg

Method of Preparation

Dice potatoes and steam off until cooked.
Allow potatoes to cool at room temperature so they may dry out.
Mix the cooled steam diced potatoes, grated Emmenthal Swiss cheese and toss with salt and pepper.
Mix butter with some chopped garlic.
Butter the gratin dishes with the butter garlic mix.
Place potatoes into gratin dish and fill 3/4.
Boil cream and garlic, then simmer until garlic is soft and mushy.
Blend in mixer until smooth with the garlic and cream.
Season with salt, pepper and nutmeg.
Pour the cream mixture over the potatoes and cover thoroughly.
Proceed to bake in 350º F oven until potato cream mix is heated through.
Top with Parmesan cheese, then continue baking until cheese has melted and cream has slightly browned.
Serve immediately.

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Pull out your whisks and sharpen your knives - Celebrity Cruise Line is sharing easy recipes hand-selected for you by Jacques Van Staden, their culinary mastermind. Celebrate a special occassion with Celebrity’s award-winning cuisine at home.

Here is the recipe for Celebrity’s Raspberry chocolate tart. (Serves 6)

Ingredients:

6 three-inch tart shells (store-bought)
1 lb. fresh raspberries
chocolate ganache
5 oz. dark chocolate
5oz. heavy cream
6 ea. fresh mint
powdered sugar
shaved white chocolate, as needed

Place raspberries in bottom of tart shell. Ganache: boil heavy cream and mix in dark chocolate. Place ganache on top of raspberries just up to top of tart. Place filled tart shells in refrigerator until set. Garnish with raspberries, shaved white chocolate and mint; dust with powdered sugar.

Enjoy!

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Many cruise lines sell recipe books, but often if you have a favorite dish while cruising, ask your waiter and many times they will provide you with the recipe. Here is Carnival’s delicious pumpkin soup recipe.

Ingredients:

Directions:

1. Roast onions, leeks and garlic cloves in olive oil in a preheated oven at 300 degrees Fahrenheit for 30 to 45 minutes. Remove and puree in blender.
2. While the onions, leeks and garlic are roasting, take advantage and roast the pumpkin as well. The pumpkin should be whole until ready to use. Cut pumpkin in half and scoop out the seeds and strings.  Place pumpkin face down in a large baking pan with a 1/4 inch of water. Bake uncovered at 350 degrees for 45 minutes to an hour. Since the oven temperature is on 300 to roast the other vegetables, go ahead and cook the pumpkin at 300 degrees and once you remove the other items, increase the temperature to 350 and cook for an extra 15 to 30 minutes*  Let cool. Puree pumpkin in blender or food processor.
3. Bring stock, pumpkin puree, pureed vegetables and chicken base to boil. Simmer for 45 minutes.
4. Add Half & Half and simmer.
5. Season with salt & pepper.
6. Finish with heavy cream.
7. Top with nutmeg.

This recipe serves 15 people. Adjust ingredients for smaller portions.

*Please note that the original recipe calls for roasted pumpkin, however it does not describe how to roast it, so just in case someone had not roasted a pumpkin before, I added the information on Step 2. Everything else follows the original recipe.

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Eureka is the signature cocktail of the Lawn Club, served onboard the Celebrity Solstice & Equinox ships served in the Sunset Bar. The bar is located in the back of the ship and offers comfortable seating, music and an amazing view! This drink had a unique taste & was very refreshing.

Ingredients:

1.5 ounce Bombay Sapphire Gin
.5 ounce of Triple Sec
5 ounces of white Ocean Spray cranberry juice
3 fresh bay leaves
4 1/2 inch cubes of fresh cucumber

Preparation:

Put the cucumber and basil leave at the bottom of a cocktail shaker.
Add the remaining ingredients & ice.
Shake & pour into a highball glass
Garnish with a wedge of cucumber.

Enjoy!

For more on the Celebrity Solstice & Equinox, click here.

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If you have ever sailed with Celebrity Cruises, you know the martini bars are a favorite hang out. 

Celebrity recently shared this Raspberry Lemonade Martini recipe on their Facebook page.

3 oz Bacardi Limon
1 oz Chambord
Topped with sweet and sour mix
Pour all ingredients into a Boston shaker filled up with ice
Shake it thoroughly
Strain into a chilled martini glass
Garnish with fresh raspberry

Enjoy!

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Chocolate lovers sailing on Carnival cruise line, always fall in love with the warm chocolate cake they serve.

Ingredients:

8 oz semi-sweet chocolate
1 cup (2 sticks) butter
7 eggs, divided use
6 tablespoons sugar
1/2 cup flour

Directions:

Preheat oven to 375 degrees. Melt chocolate and butter in a saucepan at low heat; cool 10 minutes. In separate bowl, mix four eggs with sugar. Whisk. Add flour and whisk. Add remaining three eggs. Add egg mixture to chocolate mixture. Pour in individual ramekins. Bake until just done, about 15-20 minutes (interior will be melting).

Serve with vanilla ice cream. Makes 8 servings

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