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:…”
Thanksgiving Day on Amsterdam was a great day in every aspect. Both our dateline crossing and Thanksgiving fell on Thursday. Since we did not want to divide the attention, we held the King Neptune Ceremony on Friday. However, we offered a complimentary “Borderline Drink” during breakfast on Thursday, which at the same time was seen… read more of “Double the…”
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!
Prinsendam is now is in dry dock at Freeport, Bahamas, until Nov. 29. We celebrated Thanksgiving despite all of the work going on around us. We have more than 300 contractors and more than 300 crew members staying and working onboard during the duration of the dry dock. The culinary team created an excellent menus… read more of “More Photos from…”
Enjoy these pictures from Amsterdam’s Thanksgiving dinner.
Here are photos from Prinsendam’s Thanksgiving dinner. At the moment the ship is just over half way through our dry dock in Freeport, Bahamas. The dining room team decorated the La Fontaine Dining Room and the culinary team prepared a wonderful dinner. We only have a few American crew on board, however we have a… read more of “Thanksgiving on…”