INGREDIENTS: 2 1/8 cups of flour, sieved 7/8 cup of butter, softened 1/2 cup of confectioner’s sugar 1 egg 3 teaspoons of vanilla sugar 1 1/4 cup of almonds, ground Pinch of salt DIRECTIONS: 1. To make your own vanilla sugar: Place 1 1/2 to 2 cups of sugar and place in pint jar. Put… read more of “Rudi’s…”
Enjoy this delicious recipe, perfect for your holiday celebrations, courtesy of our very own Chef Rudi! Chocolate and Raisin Bread Pudding with Whiskey Sauce INGREDIENTS Whiskey Sauce: 1.5 cups heavy cream 2 teaspoons cornstarch 1 tablespoons cold water 1/3 cup sugar 2 tablespoons whiskey, such as Jack Daniels, Jameson, or Old Bushmills Bread Pudding: 1/2… read more of “Rudi’s Recipes:…”
Here is Veendam’s beautiful Gingerbread Village. Well done to the culinary team!
Special thanks to Statendam’s Culinary Operations Manager Martin Groenendijk for these photos from the ship’s Thanksgiving celebration. Enjoy!
Tam Nguyen, Amsterdam’s photo manager, sent in these great photos from their Thanksgiving feast. Enjoy!
Enjoy this video of Culinary Council Chef David Burke preparing Lobster Scrambled Eggs with Caviar.
Enjoy these pictures from Amsterdam’s Thanksgiving dinner.
Travel blogger Shanna Schultz recently sailed aboard Eurodam and documented her sailing experience on her blog thereandbackagaintravel.com. In the following post she reviews her dinner in the ship’s Pinnacle Grill restaurant. Enjoy! If you want to experience the full scope of Holland America’s outstanding culinary offerings, you need to make space in your cruise for… read more of “Travel Blogger…”