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…”
Here’s a delightful way to kick off the Thanksgiving meal. The pumpkin “bowls” can roast while the turkey is resting. Though the traditional jack-o’-lantern variety of pumpkin is fine for the bowls, use any other variety, even butternut squash, for the soup. Mini Pumpkin Soup Bowls
Special thanks to Oosterdam’s Beverage Manager Hans Becker for this post. On the eleventh day of the eleventh month at the eleventh hour, over 50 veterans got together to thank and remember those who served. In Flanders fields the poppies blow Between the crosses, row on row, That mark our place; and in the sky… read more of “Veterans Remembered…”
Special thanks to Westerdam’s Culinary Operations Manager Rico Wessels for this post. The Westerdam just completed a very successful 35-day South Pacific voyage. Throughout the cruise we held several themed events to match the various ports of calls visited. We ended the cruise with a Halloween themed event. Guests participated in choosing the best pumpkin… read more of “Photos from…”
