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…”
Special thanks to Maciej, Zuiderdam’s assistant culinary operations manager, for these wonderful photos from the ship’s Thanksgiving festivities.
It’s the Thanksgiving holiday here in the U.S., so the Holland America Blog team is slowing down today and tomorrow. On Monday, we’ll resume our full publishing schedule. For those who celebrate, enjoy the holiday!
Here’s a terrific variation on one of the most popular holiday pies. Be sure to cut small slices — it’s rich. — Rudi Sodamin Chocolate Pecan Pie Yield: 12 servings INGREDIENTS Pie Crust: 1.5 cups all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 6 tablespoons unsalted butter, chilled and cut into pieces 3 tablespoons vegetable… read more of “Rudi’s…”
The cornbread stuffing is cooked in a separate pan, for convenience and to ensure a safe and fully cooked temperature. If you don’t like cornbread stuffing, this one will taste just as terrific made with cubes of dense white bread. Allow the bread to sit out overnight to go stale, or dry out the cubes… read more of “Rudi’s…”