Enjoy these photos from Statendam’s visit to the Panama Canal.
This light-as-a-cloud mousse is a delicious complement to the rest of your Super Bowl treats. Light Lemon Mousse Yield: 10 servings Ingredients: 2 tablespoons unflavored gelatin 3 to 4 lemons 5 large eggs, separated 1 1/3 cups sugar 2 cups heavy cream Pinch cream of tartar 6 to 8 ounces raspberries or strawberries, stemmed Mint… read more of “Rudi’s Super Bowl…”
Culinary Council Member Jacques Torres sailed on Eurodam last week and he delighted guests with a cooking demonstration in the Culinary Arts Center that showed off his expert skills as one of the world’s most renowned chocolatiers. Party Planner Anaise Brown assisted Torres during the demonstration.
Here’s another mouthwatering recipe from Master Chef Rudi’s “A Taste of Celebration” cookbook. This recipe is perfect for Super Bowl Sunday. Bon Appetit! VEGETARIAN BLACK BEAN CHILI Ingredients: 1 pound dried black beans, soaked overnight 1 (28-ounce) can whole plum tomatoes (with juice), roughly chopped 1 large onion, chopped 2 medium carrots, chopped 2 stalks… read more of “Rudi’s Super…”
Special thanks to HAL guest Robert Makofsky for sharing this review of musician’s Elio Pace concert during his New Year’s cruise to the southern Caribbean on Noordam. Life is a cornucopia of surprises. They don’t “set up” for you like the rain sets up from a distance with dark clouds and a light sprinkle at… read more of “Musician Elio Pace…”
It’s game time this Sunday, and we have some delicious Super Bowl recipes from our own Master Chef Rudi Sodamin’s “A Taste of Celebration” cookbook. Each holiday comes with his thoughts about that particular celebration. Here’s an excerpt from what Rudi had to say about the Super Bowl: “It’s an exciting time, particularly if the… read more of “Rudi’s Super…”
Blog contributor and HAL Mariner Fred Claessen currently is on board Rotterdam’s “A Passage to the Far East” cruise and will be sending in posts from this extended voyage. Eight O’Clock in Dubai.