Passover began last weekend and ends this Sunday, and Easter is Sunday as well. If you’re looking to celebrate with a sweet treat, we have two amazing recipes from our Master Chef Rudi Sodamin. For Passover, we’re sharing a delicious macaroon, and Easter a rum custard tart with mango and kiwi. Both of these delicious… read more of “Rudi’s…”
This weekend is Easter and the beginning of Passover. Our Master Chef Rudi Sodamin has some amazing desserts to enhance your Seder and Easter meal. We’re sure your guests will be impressed with these delicious treats! PASSOVER The first two nights of Passover are traditionally observed with a seder, a multicourse meal that includes symbolic… read more of “Rudi’s…”
It’s a weekend of celebrations! This Friday is the first night of Passover and Sunday is Easter – two holidays that often center around a fantastic meal. Both holidays will be recognized aboard Holland America Line’s fleet of 15 cruise ships, and if you want to make some special dishes at home, our Master Chef… read more of “Rudi’s…”
Spending Easter Sunday in Huatulco with two ships was great. Crew members of both Rotterdam and Statendam were reunited during this double call in the picturesque bay of Huatulco; of course a perfect opportunity for the crew to catch up, to socialize, to go to the beach and to take some photos. Except for Half… read more of “Bert’s Beauty…”
Day 93, April 8: The trivia question was straightforward: Name an egg-laying mammal. But one team, instead of going for the obvious “platypus,” went the whimsical route: “the Easter Bunny!” Easter – with its message of springtime, renewal, love – and, I guess, egg-laying mammals – was definitely in the air on the Amsterdam as… read more of “Cruise Diary: About…”
These photos were taken from the Easter celebration on board the Prinsendam. We had two Easter bunnies that went around the ship, greeting the guest and offering them chocolate eggs and plenty of entertainment. Lots of photos were taken of Prinsendam’s Easter event and the grand Easter extravaganza that was held in the Lido Restaurant…. read more of “Prinsendam’s…”
This custard tart, taking its cues from the sun itself, shines with bright color and the tangy zest for life delivered by the beautiful blooming of spring. Easter Rum Custard Tart with Mango and Kiwi Yield: Serves 12 INGREDIENTS: Custard: 6 large egg yolks 1/2 cup sugar 1/4 cup cornstarch 1 1/2 cups whole milk… read more of “Rudi’s Recipes:…”
Here are pictures from the Easter festivities held on board the Zaandam. Special thanks to Zaandam’s Culinary Operations Manager Jan ten Have and Hotel Manager Kees B. Streuding for the photos.
