What is Your Favorite Dish from a Holland America Line Cruise?
Next week we’re featuring all things culinary, including your favorite recipes! So we ask you, Holland America Line fans, what are your favorite dishes on our ships?
Do you have photos of those dishes? What about the dish makes it your favorite? Maybe it’s the way it melts in your mouth or makes your taste buds sing with joy! Tell us and show us why it’s so scrumptious and memorable! We want to feature your photos on the blog and other social media channels, and we’ll get the recipes to go with your photos so you can make them at home.
Send photos to firstname.lastname@example.org so we can share your favorites with all of our fans. And don’t forget to tell us why you love that dish so much.
Cruising Can Open a New Culinary World
A cruise allows guests to open up their palate and try new and exotic dishes, treats never before thought about or available. The menus and venus are diverse and varied, from simple (yet flavorful) pasta plates to grand affairs like chateaubriand and lobster tail. Chilled fruit soups and gravlax to crème brûlée and molten lava cake. And let’s not forget about the extensive vegetarian menu. From the casual Lido Buffet and the formal Main Dining room to alternatives like The Pinnacle Grill and An Evening at Le Cirque, dining on Holland America Line is a highly anticipated experience for most guests.
With the famed Culinary Council composed of Holland America Line’s Master Chef and Council Chairman Rudi Sodamin, and renowned international chefs Mark Best, Jonnie Boer, David Burke, Elizabeth Falkner and Jacques Torres guiding the menus, there’s sure to be something for everyone.
But there’s always that one dish — whether it’s a savory starter, mouth-watering main course or incredible chocolaty dessert — that you just can’t get enough of. In fact, you ask for it every night even when it’s not on the menu. And if you could have the recipe, you’d make it at home.
To get you thinking about your favorite, here are a couple of popular dishes that guests praise cruise after cruise. These are just teasers so be sure to click through to see the entire recipe.
RUDI’S GRAND MARNIER CHOCOLATE MOUSSE CAKE
Here’s a birthday cake strictly for adults, a luxurious liqueur-flavored mousse on a foundation of chocolate génoise — no candles necessary! Holland America Line’s Master Chef Rudi Sodamin has suggested Grand Marnier to flavor the mousse, but you could substitute cherry liqueur, framboise, Frangelico, or another of your favorites just as easily.
Yield: one 9-inch cake
Chocolate Génoise Ingredients:
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon vanilla extract
4 large eggs
2/3 cup superfine sugar
1/3 cup sifted all-purpose flour
1/3 cup sifted unsweetened Dutch-process cocoa powder
1. Clarify and brown the butter: In a small, heavy saucepan, melt the butter over medium heat. When the butter starts to look clear, watch carefully until the solids drop and begin to brown. When they become deep brown, pour the butter immediately through a fine strainer or a strainer lined with cheesecloth into a small bowl. Transfer 3 tablespoons of the butter to a medium bowl. Add the vanilla and set aside.
Continued … For the full recipe, click HERE.
CULINARY COUNCIL MEMBER ELIZABETH FALKNER’S SHRIMP, ANDOUILLE AND GRITS
Yield: serves 2
1 piquillo or poblano chile pepper or red bell pepper
1/2 cup grits
2 cups water
1 tsp salt, plus more as needed
1 Tbsp butter
1/4 cup grated cheddar cheese
1 tsp Tabasco sauce, or to taste
1/4 cup cream
2 Tbsp olive oil
1/2 yellow onion, cut into quarter-inch slices
1 andouille sausage, about 3 ounces, cut into chunks or slices
2 cloves garlic, sliced
2 stems of okra, sliced into discs
1 tomato, diced including skin and seeds
1/4 tsp cayenne pepper
1/2 cup chicken stock
8 large shrimp
2 tsp lemon juice
2 Tbsp parsley leaves, minced
Char the chile or bell pepper on direct flame until blackened all over. Cover or put in a bag in the refrigerator to sweat. Once cool, slip off the charred skin, and core and seed the pepper. Cut into quarter-inch slivers.
Continued … For the full recipe, click HERE.
They sound good, don’t they? Don’t forget to send us your favorite foodie photos from your cruise! email@example.com. And check back on the blog next week and we feature five days of fabulous food!
Enjoyed dinner at the Pinnacle Grill every night.
The Pinnacle’s scalloped potatoes are outstanding: smooth, creamy and heavenly tasting, usually with a hint of rosemary!
Any cold fruit soup: this is what I cannot miss at any meal — apple. raspberry, blueberry, cranberry, pear, banana, coconut, mixed berry, peach, apricot, pina colada. I never found one I did not love!
we love the Cappachino Bombe and try to get it on every cruise even if it’s not on the menu.
I was so looking forward to the triple crème brûlée on our last sailing in January, but they said they were no longer serving! Please tell me it will be back in the Pinnacle when we sail in August.
My friend Sue and I are both widows and on our first cruise together we had Creme Brûlée at the Pinnacle restaurant. Since then we have had six cruises and on everyone when asked if we would like to see the dessert menu, we just say no thank you, if the Creme Brûlée is on we will have that. We never tire of it, there is no need to try anything else. Looking forward to the same again on our next trip.
I’m looking for the recipe for the red [ meatless ] spaghetti sauce served on the Lido deck….can not get enough of it!!
On embarkation day for our February 2014 cruise, they had a fabulous Asian fusion lunch in the Lido. Another Asian fusion lunch was also in the Lido later in the cruise. I have to say… this was some of the best I’ve ever had – including land-based Asian restaurants. With luck, they’ll have it again when we cruise on the Maasdam March 2015.
On a recent cruise on the Noordam with 3 grandchildren we all enjoyed the fruit soups & would love the recipes. The children especially liked the coconut soup & berry soups.
friday,march 20,2015. It was on the eurodam,the mariner’s lunch.The soup was okra,vegetable gumbo—and it was delicious.Could I please have the recipe?
Our cruise on the Eurodam was great. Every night, the couples at table #63 in the main
dining room returned, never missing a night. Great to visit and meet new friends.
Dinners are always great. I loved the Cilantro aiolio and would love to have the recipe. It was served with the Jumbo shrimp, perhaps on Monday or Tuesday night. I also was given
the recipe for the Brandy Cocktail Sauce, which was so fantastic also!
If it is possible to get the raspberry cheesecake recipe from the pinnacle grill it was to die for
I would like the recipe for the warm coffe brownies in Pinnacle Grill lunch menu
The lemon meringue cheesecake served on ms Amsterdam. Heavenly! I would dearly love the recipe.
My husband and I cruised on the Koningsdam this last August for our 25 th anniversary. Every morning I had a pecan danish in the Dining room to accompany the remainder of my breakfast. Is there any way to receive the recipe for this delightful-heavenly creation?
Dear Guest Relations,
My wife and I just recently took a cruise on the Niew Amsterdam to Vancouver. We really enjoyed the chicken cacciatore served on the Lido Deck. Is it possible to get the recipe? Please advise.
Tom & Cathy Frazee
Everything we ate on our cruise was delicious, but our favorite soup was the sausage and potato. Is there any way to get the recipe? Thanks a million.
On more than one occasion we enjoyed a shrimp cocktail that had a white sauce that was very refreshing and a nice change from the normal red sauce. I had hoped we could have it each meal but it was not offered. Any change I can get a recipe for this sauce?