January is Restaurant Month in Napa Valley is a post from: TasteForCooking

“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

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

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
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

Pan-fried Salmon & Halibut with Apple

(from A Taste of Elegance Cookbook, Rudi Sodamin)
Serves 4

 

Ingredients
8 tablespoons (1 stick) butter 2 cups flour, for coating 1 tablespoon garlic powder Salt and freshly ground pepper 2 large eggs, beaten 2 cups fine dried breadcrumbs or Japanese-style “panko” breadcrumbs 4 (3-oz) salmon fillets 4 (3-oz) halibut fillets	1 Granny Smith apple, peeled, cored, cut into fine matchstick-size pieces and immediately tossed with the juice of ½ lemon Juice of ½ lemon, plus wedges (for garnish) 4 sprigs fresh tarragon (for garnish) 8 sprigs fried parsley garnish (optional, recipe follows) 8 large sprigs parsley 2 cups vegetable oil, for deep-frying

Preparation

Clarify butter: In a 1-quart saucepan over low heat, bring butter to a slow boil until melted and milk solids separate from fat, 10 to 15 minutes. When bubbling almost stops, remove from heat and let stand. Skim foam from top with a spoon. Slowly pour clear yellow liquid through a small strainer into a measuring cup; discard the rest. Reserve clarified butter.

Combine flour and garlic powder on a plate and season with salt and pepper. Whisk eggs in a shallow bowl. Spread breadcrumbs on separate plate.

Divide clarified butter between two skillets and place one skillet over medium-high heat.

Lightly coat salmon fillets in flour, shake off excess. Dip into beaten eggs and coat with breadcrumbs. Place salmon in hot skillet when butter is almost smoking; cook till golden brown, 3-4 minutes per side.

Repeat with halibut in second skillet.

To serve, place one salmon fillet and one halibut fillet on each plate. Spoon some apples between them, garnish with lemon wedges, tarragon sprigs and parsley.

Garnish

Gently rinse and thoroughly dry parsley leaves.

In a 10-inch frying pan or cast-iron skillet, heat oil over medium-high heat until a deep-frying thermometer registers 350° F (do not allow oil to smoke). Line a baking sheet with two sheets of paper towels. When oil is hot, add 4 parsley sprigs and fry 2-3 seconds until brilliant green and crisp. Remove with slotted spoon and transfer to baking sheet. Repeat with remaining sprigs. Use quickly.

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

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

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

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

For land lovers, the exciting news is that the finishing touches are being put on Food Network tours.  The Food Network tours will be operated by Trafalgar Tours. 

There will be 3 vacations:  Flavors of France (5 departures,) Flavors if Italy (10 departure dates,) and Flavors of San Fransisco & Wine Country (5 departure dates.)  Itineraries are sure to be filled with visits to vineyards, wine tasting, cooking classes and exclusive experiences.

Food Network Tour details are set to be released on August 4, 2011.  Check Atlas Cruises & Tours for more details.

Food Network Tours 2012: Italy, France & California is a post from: TasteForCooking