Fall is finally here and it is time to whip up some fall food. What will you be making in your house- chili, pumpkin soup or some kind of casserole? In other countries they have a whole new take on what they tend to eat when the weather gets cooler. Would you try one of these dishes?

• Songpyeion, Korea

This dish is synonymous with the fall harvest festival, Chuseok. It’s made with glutinous rice flour cakes and has a sweet filling that’s made with red bean and chestnut paste, honey and sesame seeds. It’s then steamed and served with, of all things, pine needles. The scent is supposedly heavenly and the finished product looks like the harvest moon.

• Solyanka, Russia

A thick and heaty stew made with sausage, ham, beef, onion, tomatoes and herbs.

• Matsutake Mushrooms, Japan

These mushrooms are synonymous with fall in Japan and can be as expensive as black truffles.  The most popular dish is Matsutake Gohan which is a mushroom rice made with a delicious dashi broth & soy, mirin and sake.

• Snake Soup, Hong Kong

This is one dish that I don’t think I would ever try. Snake Soup literally contains snakes, and lots of them. It’s believed to keep colds away by heating up the body. To make it you must include two snakes and shred their meat. Popular snake choices are pythons, rat snakes, vipers, cobras and water snakes. Diners report that snake soup tastes similar to chicken soup and can cure anything from malaria to delirium. If you want to try this soup, but aren’t in the mood to try to catch a bunch of snakes, many of the restaurants in Hong Kong have Snake Soup on their menu.

• Porramatur, Sweden

This dish is often served in conjunction with a festival that honors the god Thor. It includes a rye bread and cured meat and fish. The key ingredient though is a Greenland shark that’s been fermented. Basically the shark is buried in the ground for several weeks. Then it is removed and hung to dry for around five months. This dish is not for those that are sensitive to smell as it gives off a strong ammonia scent from the rotting shark. Unfortunately, the shark has to rot as fresh shark is poisonous.

• Barfi, India

Often served during the festival of Diwali, barfi is quite a popular food to eat. This sweet dish is made with sugar, flour and condensed milk. It’s then mixed with a variety of other foods like nuts or fruit. Barfi is usually coated with vark, which is a very thin layer of silver. It’s also cut into diamond shapes because it represents being prosperous. If you try this, be prepared as it’s quite sweet.

• Suppen und Eintopf, Germany

This is Germany’s version of a 1 pot meal.  It has a mix of beans, potato, onion, bacon and/or pork sausage, seasoned with Maggi.

For recipes, check out Disney cruise line recipes, Holland America cruise line recipes and New Years Lucky foods.

The post Fall Dishes From Around The World appeared first on TasteForCooking.

A delicious Mexican soup from Carnival Cruise Lines just in time for Cinco de Mayo. You can add this new delicious recipe to your menu.

Ingredients:

• 5 lbs tomatoes
• 1 chicken, whole
• 3 qt chicken stock
• 3 oz white onion
• 1 pinch chipotle powder (or to taste)
• 1 tbsp paprika
• 5 cloves garlic, smashed
• 1 serrano chili pepper
• 2 tortillas
• ½ tbsp cumin
• 2 avocados
• 1 tbsp canola oil
• tortilla crisps, for crunch
• salt to taste
• black pepper, freshly crushed, to taste
• lime juice, to taste
• sour cream, to taste
• cheese of your choice (maybe cotija) to taste
• cilantro, for garnish
• lime wedge, for garnish

1. First boil the chicken in chicken stock until it’s cooked all the way through. Then shred half the chicken (save the other half for leftovers) and set the stock aside. (Spoiler: later on, the stock will become the base of our soup!)
2. Char the tortillas a little bit using your favorite method — on a grill, in a pan or directly on a gas stove. Then cut them into small strips.
3. Heat the oil and lightly sauté the paprika in it. This you don’t want to char!
4. On a grill, roast the tomatoes, onion, garlic and serranos. (Or you can use an oven.) These you actually do want to char! Combine the mixture with the tortilla strips and the sautéed paprika.
5. Add this mixture, plus the cumin and chipotle powder to the chicken stock. Bring the whole thing to a boil and season it with salt and pepper.
6. Reduce this to whatever soupy consistency you feel like. We just wouldn’t let it get too thick.
7. Serve the soup with your pulled chicken breast, some diced avocado and fried tortilla crisps on top.
8. Fancy bonus! Sprinkle some cheese on top, and serve with a scoop of sour cream, topped with cilantro and a lime wedge on the side.

Ready to take a cruise and taste all the delicious food first hand? Browse Carnival cruise line itineraries, dates & prices.  If you are not quite ready to make a reservation, but have an idea of when your next vacation will be, we suggest using a free cruise price tracker so that you can monitor the sailings you are interested in without having to make any commitments.

We have many more Cruise line recipes for you to look at…

The post Tortilla Soup with Lime and Avocado – Carnival Cruise Recipe appeared first on TasteForCooking.

Exclusive currently to 2 NCL ships, the dinner-only Mexican cantina, Los Lobos is a great option for both couples & families.  The two ships that offer this dining option are the Norwegian Bliss and surprisingly, the Norwegian Dawn after a recent refurbish.  The menu ranges offer hand crafted margaritas as well as a selection of Mexican specialties such as table-side prepared guacamole, quesadillas, tacos & enchiladas.  House specialties include red snapper Veracruz & carne asada marinated in guajill chiles & tequla (yum!)

Los Lobos Guacamole

• Ingredients:
• 5 avocados, seeded and chopped
• 1/4 cup of onion, diced
• 3/4 cup of tomato, cored and diced
• 3 tbsp of cilantro, chopped
• 1 tsp serrano, seeded and chopped
• 1 tbsp jalapeno, seeded and chopped
• 1/8 cup lime juice
• Salt to taste

Instructions:
Cut the avocados in half, take the seeds out with the knife. Remove the pulp from the skin using a serving spoon. In a mixing bowl combine the rest of the ingredients using the pestle. Serve as per video.

Check out NCL cruise deals 2021

Credit: Norwegian Cruise Line

The post Norwegian Cruise Lines Los Lobos Guacamole Recipe appeared first on TasteForCooking.

We are all looking forward to the near future where we can once again experience the magic of the Disney parks and resorts. Shanghai Disney Resort will begin a phased re-opening on May 11th, and we anticipate that Walt Disney World Orlando will begin re-opening this summer. Disney Cruises & Adventures by Disney vacations are also expected to begin someone in July.

Travel will return soon. Until then, we wish you and your families health, hope & happiness.

10 Disney Mother’s Day Brunch Recipes

Chocolate, Peanut Butter, Banana French Toast Recipe

This popular breakfast french toast will satisfy any sweet tooth. It’s a seasonal dish that can be found on the menu at Disney’s PCH Grill at Disney’s Paradise Pier Hotel.

Ingredients

• 8 thick slices day-old challah bread
• 2 ripe bananas
• 1/4 cup chocolate chips
• 1/2 cup creamy peanut butter
• 6 eggs, lightly beaten
• 3/4 cup low-fat chocolate milk
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Chocolate syrup and powdered sugar, optional

Directions

1. Preheat oven to 350ºF. Coat a 9x13x2-inch baking pan with nonstick spray. Set aside.
2. Cut bread into 1-inch cubes and place in a large bowl. Slice bananas into 1/2-inch slices, and add to bowl. Stir in chocolate chips.
3. Combine peanut butter, eggs, chocolate milk, cinnamon, and salt in a blender. Process until smooth.
4. Pour egg mixture over bread mixture. Stir gently until bread cubes have absorbed egg mixture.
5. Pour mixture into prepared baking pan. Bake for 35 to 40 minutes, or until top is golden brown.
6. Before serving, drizzle with chocolate syrup and dust with powdered sugar, if desired.

Grilled Three-Cheese Sandwich Recipe from Woody’s Lunch Box at Disney’s Hollywood Studios

Disney Parks manage to make even this simple comfort dish taste amazing. Is it the 3 types of cheese? The savory garlic bread? Disney recently released this recipe oozing with cheesy goodness so that you can enjoy it at home.

Ingredients:

Cream Cheese Spread

• 1/2 cup cream cheese
• 1/2 cup shredded Double Gloucester or cheddar 
• 2 tablespoons heavy cream
• 1/4 teaspoon coarse salt

Garlic Spread

• 1 cup mayonnaise
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon coarse salt

Grilled Three-Cheese Sandwich

• 8 slices of artisan bread
• 8 cheddar cheese slices
• 8 provolone slices

Instructions:

For Cream Cheese Spread:

1. Combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside.

For Garlic Spread:

1. Combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside.

For Grilled Three-Cheese Sandwich:

1. Lay out artisan bread slices on parchment paper or large cutting board.
2. Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices. 
3. Equally spoon cream cheese spread on slices with provolone. Gently smooth cream cheese spread over each slice.
4. Press cheddar side and provolone side together.
5. Heat a large skillet over medium heat for 5 minutes, until hot. 
6. Brush both sides of the sandwiches with garlic spread. 
7. Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown. 

Egg White Vegetable Frittata with Macadamia Nut Pesto at Aulani, a Disney Resort & Spa

Aulani, a Disney Resort & Spa in Hawaii, offers a ton of delicious breakfast options. This island-inspired frittata with egg whites & veggies is a great way to start the day.

MACADAMIA NUT PESTO
1 cup tightly packed basil leaves
3 tbsp. grated parmesan cheese
1 tbsp. chopped macadamia nuts
2 cloves garlic
6 tbsp. olive oil
Salt, to taste
Pepper, to taste

EGG WHITE FRITTATA
1 tbsp. butter
2 tbsp. olive oil
1/4 cup diced eggplant
1/4 cup diced onion
1/4 cup diced mushroom
1/4 cup diced zucchini
1/4 cup diced artichoke heart
1/4 cup diced tomato
16 egg whites
1 cup shredded mozzarella cheese
1/4 cup goat cheese
1/2 cup basil pesto

FOR MACADAMIA NUT PESTO:

1. Combine all ingredients in the bowl of a food processor. Pulse until smooth.
2. Add salt and pepper to taste. Set aside.

FOR EGG WHITE FRITTATA:

1. Preheat oven to 350°F. Grease four (8-ounce) individual casserole dishes with butter. Set aside.
2. Heat olive oil in a medium sauté pan for 5 minutes, until hot.
3. Sauté eggplant in the oil for 2 minutes. Add onion and cook for 3 minutes, until it begins to soften.
4. Add mushrooms, zucchini, artichoke heart, and tomato and sauté for 2 minutes. Remove from heat.
5. Place 4 egg whites in each casserole dish. Add 1/4 of the vegetables to each dish.
6. Bake for 20 minutes, until eggs are set.
7. Top each frittata with 1/4 cup of mozzarella, 1 tablespoon of goat cheese, and 2 tablespoons of pesto. Bake for 3-5 minutes, until cheese begins to brown.

Raspberry Macarons from Sweet on You Aboard the Disney Fantasy

Sweet on You is an amazing shop onboard the Disney Fantasy cruise ship. If anyone has tried making macarons at home, they are not easy! Our tasted good but didnt keep their nice shape. Here is Disney’s recipe if you would like to try.

Makes 20 macarons

Ingredients:

• 1 cup powdered sugar
• 1 cup almond blanched flour
• 2/3 tbs egg whites, divided
• ½ tsp red food coloring
• 1 cup granulated sugar
• ½ cup purified water
• 1 cup raspberry jam

Directions:

1. Preheat oven to 300 degrees F.
2. Combine powdered sugar and almond flour in an electric mixer until fine. Add 1/3 tbs egg whites and food coloring to make a paste in the electric mixer.Note: Make sure the egg whites are room temperature before using.
3. Boil the sugar and water in a small pot and bring to 260 degrees F. Whip 1/3 tbs egg whites. Pour the hot sugar syrup into the egg whites on the side of the bowl and whip at a high speed until thickened to form the meringue.
4. Add 1/3 of the meringue to the almond flour mixture and combine, repeating with the rest of the meringue and making sure to deflate the mixture.
5. Fill a piping bag with a round #6 tip with the mixture. Place wax paper onto a baking sheet, and pipe the mixture into ¾ inch round discs onto the sheet. Let sit for 35 minutes before baking in the oven.
6. Place the macaroons in the oven and immediately turn down the oven temperature to 285 degrees F. Bake for ten minutes and then take out of the oven to cool.
7. When cool, turn over half of the macarons and pipe raspberry jam on the flat surface. Place another macaron on top of the jam.

Berry Buckle Recipe from the All-New Berry Basket Outdoor Kitchen at Epcot

The EPCOT annual International Flower & Garden festival is a great time to visit Disney. Along with this annual festival comes this famous Berry Buckle dessert. They serve it with a pepperberry sorbet, but you of course can use your favorite toppings. We used whipped cream and it was amazing.

BERRY COMPOTE
2 tablespoons lemon juice
3 tablespoons orange juice
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup frozen blackberries, thawed
1/2 cup frozen raspberries, thawed
1/2cup frozen blueberries, thawed
2 cup quartered fresh strawberries, divided
2 cups fresh blueberries

OATMEAL STREUSEL
1/3 cup all-purpose flour
1 tablespoon ground cinnamon
1/4 cup brown sugar
1/3 cup oatmeal
1/2 cup butter, melted

CAKE
1 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
1 cup sugar
2 eggs
2/3 cup milk
3/4 teaspoon vanilla extract

TOPPING
Strawberry ice cream

FOR BERRY COMPOTE:

1. Combine lemon juice, orange juice, sugar, and cornstarch in a large bowl. Add thawed blackberries, raspberries, blueberries, and 1 cup of the fresh strawberries. Puree using an immersion blender until smooth.
2. Gently fold in the fresh blueberries and remaining 1 cup of strawberries.
3. Set aside.

FOR OATMEAL STREUSEL:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix all-purpose flour, cinnamon, brown sugar, and oatmeal in a medium bowl. Pour melted butter over dry ingredients and mix until wet.
3. Sprinkle on prepared baking sheet and bake for 8 minutes. Cool for 20 minutes and crumble.

FOR CAKE:

1. Preheat oven to 325°F. Spray eight 8-ounce ramekins with non-stick cooking spray.
2. Combine all-purpose flour, baking powder, and salt in a small bowl. Set aside.
3. Cream shortening and sugar in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
4. Beat in eggs, one at a time, making sure to scrape the sides of the mixer.
5. Add 1/2 of the flour mixture, and half of the milk, mixing well. Add remaining flour and milk. Mix in vanilla.

TO SERVE:

1. Place 1/3 cup of cake batter in the bottom of each prepared ramekin. Top with 1/3 cup of berry compote.
2. Bake for 25-30 minutes, until cake is set.
3. Cool for 5 minutes. Turn warm berry buckles onto a plate. Top with oatmeal streusel and strawberry ice cream.

Apple Butter Recipe from Narcoossee’s Waterfront Brunch at Disney’s Grand Floridian Resort & Spa

Common uses for apple butter are to are to spread it on toast, bagels, pancakes or waffles. We have some other interesting ideas you may want to try. Stir it into oatmeal. Serve it with cheese & crackers. Swirl a little into cupcakes or cake mixes before baking. Brush it on chicken or pork in the last 10 minutes of baking.

Makes 1 Pint

• 6 cups Fuji apples, peeled and cut into 1/2-inch cubes
• 1 cup apple juice
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon lemon juice
• 1/2 teaspoon ice wine vinegar or balsamic vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 vanilla bean

1. Place apples, juice, brown sugar and salt in a large saucepan. Bring to simmer over medium heat. Cover and reduce heat to low. Continue simmering for 20 minutes, or until apples are soft. Remove from heat.
2. Stir in lemon juice, vinegar, cinnamon and cloves. Split vanilla bean in half, lengthwise and scrape out seeds with a knife. Add to pan and puree with an immersion blender until smooth.
3. Return saucepan to stove and simmer over low heat, stirring every 5 minutes, for 30 minutes, until mixture is a deep amber color and apple butter reaches desired thickness.
4. Strain through a fine mesh sieve to remove any excess liquid.
5. Store in refrigerator for up to 7 days.

Prosciutto Frittata from Trattoria al Forno at Disney’s BoardWalk

Makes 4 servings

• 3 teaspoon extra virgin olive oil
• ¾ cup slices prosciutto, cut into ½ inch squares (approximately 3 ounces by weight)
• 6 tablespoons diced red pepper
• 9 farm fresh eggs, lightly beaten with a fork
• 2 tablespoons diced green onion
• 3 teaspoons grated Pecorino Romano cheese

1. Pre-heat oven to 425 degrees
2. Heat oil in 10-inch nonstick, oven-safe skillet over medium-high heat until oil is hot.
3. Add prosciutto, stir continuously, cook until crisp, about 3-4 minutes.
4. Reduce heat to medium, add red peppers to the skillet, cook until softened, 2-3 minutes.
5. Remove the skillet from the burner momentarily, stir in eggs and green onion.
6. Return to burner, as eggs begin to cook, pull eggs in around the edge to allow uncooked mixture to flow to outer edges of the skillet, cook about 3 minutes until most of the egg is no longer runny.
7. Bake uncovered on the top rack of the oven till center is set, approximately 2- 5 minutes.
8. Remove from oven, sprinkle cheese on top, loosen frittata from side of skillet with spatula, slide onto plate, cut and serve.

Cook’s Notes: If desired, thick-cut bacon may be substituted for the prosciutto.

Chip’s Sticky Bun Bake from Garden Grill Restaurant at Epcot

Yield 6 – 8 servings

Cinnamon Smear

• 1 1/4 cup margarine, softened
• 2 teaspoon cinnamon
• 2 1/4 cup brown sugar
• 2 eggs

Sweet Cinnamon Dough

• 1 cup milk
• 2/3 ounce cake (fresh) yeast, crumbled (approximately 3 tablespoons loosely packed)
• 1/4 cup sugar
• 1/2 cup butter, softened
• Pinch of salt
• 1 teaspoon cinnamon
• 3 cups bread flour
• 2 room temperature eggs

Icing

• 1 teaspoon milk
• 1 1/2 cups confectioners’ sugar
• 4 tablespoons butter, softened
• 1 teaspoon vanilla extract

For cinnamon smear:

1. Cream together margarine, cinnamon and brown sugar.
2. Add eggs one at a time, scraping bowl after adding each egg. Mix well and place in refrigerator.

For sweet cinnamon dough:

1. Heat milk in small sauce pan to 90 – 95 degrees Fahrenheit. Remove from heat, add cake (fresh) yeast, whisk until dissolved, set aside.
2. Mix sugar, butter, salt, cinnamon, eggs and flour in large bowl, until smooth.
3. Add yeast mixture slowly, stirring until dough comes easily away from sides of bowl.
4. Knead dough on lightly floured surface for 5 to 10 minutes.
5. Place dough in large bowl, cover bowl with plastic wrap. Let dough rest 10 minutes or until doubled in size.
6. Coat bottom and sides of 12 inch cake pan or 9 x 13 inch pan with butter.
7. Punch down dough, knead it a few times, roll out on a floured surface into a 15 by 10-inch rectangle.
8. Spread cinnamon smear over dough. Roll up dough beginning at the 15-inch side and pinch edge together to seal.
9. Cut into 1 inch slices, quarter each slice, place pieces close together in pan.
10. Cover, let dough rise in a warm place until doubled in size, about 45 minutes.
11. Preheat oven to 350 degrees, bake about 30 minutes or until golden brown.

For icing:

1. Mix milk, confectioners’ sugar, softened butter and vanilla extract together in a small bowl until smooth.
2. Drizzle over warm bun.

Acai Bowl at ‘AMA’AMA at Aulani Resort & Spa

Serves 4

• 3/4 cup acai purée
• 1 cup frozen strawberries
• 1 cup frozen blueberries
• 2 bananas, divided
• 1/4 cup local honey, more for drizzling
• 1/2 cup organic granola
• 12 slices starfruit
• 1/2 cup poha berries
• 1/2 cup fresh strawberries
• Fresh mint leaves, for garnish

1. Blend purée, strawberries, blueberries, 1 banana, and honey in a blender on high speed. Pour into 4 small serving bowls.
2. Top each with even amounts of granola, starfuit, poha berries, strawberries, and banana. Drizzle to taste with honey and garnish with mint.

Chef’s note: Acai is a reddish, purple berry that comes from the acai palm tree which is native to Central and South America. High in antioxidants, the flavor is described as a cross between a rich blackberry or raspberry and a piece of dark chocolate. The sweet-tart poha berry is a relative of the tomatillo that looks like a cherry but tastes more like a tart tomato. Acai purée can be found in the freezer section of local health food stores.

Onward Pancake Recipe

This recipe was inspired by the move Onward recently released on Disney+ Light, fluffy, and full of fudgy chocolate, these pancakes are super simple to whip up using your favorite cake or brownie mix.

Ingredients

Brownie Batter Pancakes:
2 large eggs
1 cup milk
1 teaspoon vanilla extract
1 cup pancake mix
1 cup fudge cake mix or brownie mix
3 tablespoons unsweetened cocoa powder
1/3 cup semi-sweet chocolate chips (optional)
2 tablespoons melted butter (for greasing the griddle or skillet)

Chocolate Ganache Sauce:
½ cup heavy cream
½ cup plus 2 tablespoons semisweet chocolate chips

Decorations:
¼ cup orange melting candy wafers
Yellow or white pearl dust (optional)
Small food-safe brush
Diamond-shaped silicone mold
Rainbow chip sprinkles (optional)
Star sprinkles (optional)

Directions

1. In a medium-size mixing bowl, whisk together the eggs, milk, and vanilla extract.
2. In a separate mixing bowl, whisk together the pancake mix, cake or brownie mix, cocoa powder, and chocolate chips.
3. Stir the dry ingredients into the wet, mixing just until combined. It is okay for the batter to be lumpy, but you don’t want to over-mix as the pancakes will not be as light and fluffy.
4. Allow the pancake batter to rest for at least 5 minutes while preparing either a skillet or griddle on medium-high heat.
5. Once your batter and pan are ready, brush the surface of the skillet or griddle with melted butter and add 1/3 cup batter to the middle of the pan. Cook for 2 minutes, then flip and cook the other side for 2 minutes as well. Transfer the finished pancakes to a plate while cooking the rest of the pancakes. I recommend adding more butter in between each pancake so they don’t stick.
6. To make the magical Phoenix gem, brush the inside of each facet of the diamond mold with a little pearl dust. Melt the orange candy wafers in 30-second intervals at 50% power, stirring between each interval until smooth and completely melted.
7. Carefully spoon the orange candy melts into each diamond cavity until full. Tap the bottom of the silicone mold on the counter to release any air bubbles. Transfer to the refrigerator to set.
8. Next, prepare the ganache. Transfer chocolate chips to a heatproof bowl. Add the heavy cream to a small saucepan and heat on medium until it comes to a simmer. Do not boil.
9. Carefully pour the cream over the chocolate chips, and allow the chocolate to melt (untouched) for 3 minutes.
10. Use a spoon or spatula to stir the chocolate and cream together until the combination is glossy and smooth.
11. Plate your pancakes! Distribute the pancakes between your serving plates. Remove the Phoenix Gems from the refrigerator, and hide one in each pancake stack. Pour the ganache over the top of the pancakes. (It’s easiest to do this when the ganache is still warm, as it will thicken as it sets.) Sprinkle the top of each pancake stack with rainbow chips and star sprinkles.
12. Dig in! Leftover pancakes and chocolate ganache can be covered and refrigerated.

The post 10 Disney Mother’s Day Brunch Recipes appeared first on TasteForCooking.

Master Chef Jaques Pepin’s restaurant onboard Oceania Cruises, is by far one of the best restaurants at sea.  This aware winning chef can even magically turn rotisserie chicken into a melt in your mouth experience.

Here’s the recipe so you can try it at home.

Ingredients

• 1 whole chicken, 4½ to 5 pounds, trimmed of excess fat
• Canola oil
• Fleur de sel

Seasoning Blend

• 2 bay leaves
• 2 tablespoons dried thyme
• 1 tablespoon plus 1 teaspoon dried rosemary
• 1 tablespoon plus 1 teaspoon dried sage
• 1½ teaspoons dried basil
• 1 teaspoon dried oregano
• ¼ cup kosher salt
• 2 tablespoons sweet paprika
• 1 teaspoon ground ginger
• ¾ teaspoon ground coriander
• ¾ teaspoon ground mace
• ½ teaspoon ground white pepper
• ½ teaspoon ground cloves
• ¼ teaspoon ground cardamom

For the Seasoning Blend
In a spice grinder, combine the bay leaves, thyme, rosemary, sage, basil, and oregano and grind to a coarse powder. Transfer the ground mixture to a small bowl and stir in the salt, paprika, ginger, coriander, mace, white pepper, cloves, and cardamom.

For the Chicken
Rotisserie and grill set-up will vary depending on the manufacturer, so follow the instructions provided with your equipment. For a grill that has a separate burner or infrared heating element for the rotisserie, preheat that area to medium-high and preheat the grill under the rotisserie to medium.

Place the chicken on a work surface and place a long piece of kitchen twine under the wings. Bring the twine up around the chicken and tie, securing the wings against the bird. Tie the drumsticks together with a separate piece of twine. Trussing the chicken will help it cook more evenly.

To Season and Cook the Chicken
Rub the chicken with an even coating of the seasoning blend. You won’t need all of it. Store the remainder in an airtight container at room temperature for future use. Lightly dab the surface of the seasoned chicken with canola oil to help the spice blend adhere.

Secure the chicken to the rotisserie rod using the prongs provided. Cook, adjusting the heat as needed to keep the chicken skin from becoming too dark as the meat cooks. The chicken is done when a kitchen thermometer inserted into the meatiest part of the thigh without touching the bone registers 165°F, about 1½ hours.

To Serve
Remove the chicken from the rotisserie and let rest for 10 minutes. Cut into serving pieces and arrange on a platter. Sprinkle with fleur de sel. 

Other popular Oceania Cruise Line Recipes:
Oceania Cruise Line Recipes
Oceania Eggplant Alla Parmigiana Recipe
Oceania Chimichurri Recipe
Oceania French Onion Soup Recipe

The post Oceania Cruises Share Jaques’ Rotisserie Chicken Recipe appeared first on TasteForCooking.

Have you ever tried Crystal Cruise Lines Chocolate Chip Cookie Recipe?

This brings me to my next question… What are your thoughts about the selection of desserts on a cruise ship? I do remember the days of a midnight chocolate buffet but at the end of the day you can’t beat a freshly made cookie. I don’t really even eat cookies and I find myself keeping a stash in my cabin for after dinner! Crystal Cruises was nice enough to share their Chocolate Chip Cookie Recipe with us

Print

Crystal Cruises Chocolate Chip Cookies

Photo Credit: Crystal Cruises

And no we didn't get the photo wrong there are Mini Cadbury Eggs as the garnish

Course Dessert

Keyword Cookies, Crystal Cruises

Cook Time 10 minutes

Servings 36

Equipment

• Stand Mixer or Hand Mixer
• 2 Bowls
• Cookie Sheet
• Parchment Paper or Silicone Baking Sheet

Ingredients

• 1 ⅓ cup Unsalted Butter (2 sticks plus 6 tablespoons)
• 1 cup Sugar
• 1 cup Brown Sugar
• 2 large Eggs
• 1 tsp Salt
• 2 tsp Vanilla Extract
• 1 tsp Baking Soda
• 3 cups All-Purpose Flour
• 1 packet Bittersweet Chocolate (10 ounces)
• Garnish: 1 package Mini Cadbury Eggs

Instructions

• Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium speed until soft and creamy. Add eggs one at a time until incorporated. Add in the salt and vanilla.
• While butter and sugar are creaming, in a separate bowl, whisk baking soda into flour.
• Turn off the mixer, add all the dry ingredients and pulse a few times to start the blending. Then, turn the mixer to low and beat until the dough comes together. Toss in the chocolate chips and slowly mix to incorporate.
• Using a cookie scoop as a guide, portion out balls of dough on to a tray. Freeze the tray of dough for at least one to two hours. I usually make these the night before.
• Place a rack in center of oven and preheat oven to 350 F with an empty cookie sheet pan in oven. The hot tray helps with the browning and stops cookie from spreading.
• Once oven comes up to temperature, carefully remove hot baking tray and place a piece of parchment or a silicone mat on it. Remove the tray of cookies in your freezer and transfer the cookies to the hot tray, spacing them 1 1/2 inches apart.
• Bake at 350 F for 10 minutes rotating mid-baking
• Remove cookies. Add three Cadbury Mini Eggs to each cookie, slightly pressing them into dough.

While we are at it, we thought we’d share this exciting new recipe for Crystal Cruises Vegan Cheesecake.  Crystal cruises is known for its exceptional cuisine, and this is no exception. The Crystal River Cruises culinary team has shared their vegan cheesecake recipe, which provides a sweet and creamy alternative to traditional cheesecake.

Print

Crystal Cruises Vegan Cheesecake Recipe

Photo Credit: Crystal Cruises

Course Dessert

Keyword Cheesecake, Vegan

Equipment

• Medium Bowl
• Springform Pan
• Food Processor

Ingredients

Homemade Graham Crust

• 1 ¼ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp miller’s bran (not cereal)
• 1 tsp unsweetened cocoa powder
• ½ tsp ground cinnamon
• ⅓ cup vegan butter or coconut oil melted
• 1 tbsp agave or maple syrup

Filling

• 2 (349 g/12.3 oz) packages silken extra-firm tofu (“silken” texture imperative, do not substitute); available in shelf-stable tetra packs or fresh
• 1 tbsp vanilla extract
• 1 tbsp lemon juice
• 1 cup apple juice
• ⅔ cup granulated sugar
• 1 tbsp agar-agar

Instructions

Homemade Graham Crust

• Preheat oven to 350ºF. In a medium bowl, mix flour, sugar, bran, cocoa and cinnamon until combined.
• Mix in vegan butter or oil and agave or maple syrup until fully combined. Firmly press into a 7-inch springform pan. Bake for 15 to 20 minutes, until golden brown and beginning to crack on top.
• Cool completely.

Filling

• In a medium saucepan, bring apple juice, sugar and agar-agar to a boil, reduce to medium and cook, stirring a few times, for 5 minutes, or until agar-agar flakes are completely dissolved. Keep warm.
• In a food processor, purée tofu until completely smooth, about 1 minute. Add apple juice mixture, lemon juice and vanilla. Purée until fully combined and pour into prepared crust.
• Cool to room temperature and refrigerate for at least 8 hours, until set. To serve, run a knife around edge of springform pan, unhinge and slice. Garnish with your topping of choice (edible flower, mint julienne, etc.). Serve chilled.

Want to see more cruise line cookie recipes or cheesecake recipes….

The post Chocolate Chip Cookie 🍪 Recipe from Crystal Cruises appeared first on TasteForCooking.

Grab your apron, mixing bowl and tablet. Airbnb online experiences is partnering with Take A Chef to help you with your culinary skills. Talents, award winning chefs including David Chang, Spain’s Roberto Ruiz and Italy’s Giuseppe Iannotti will teach you new techniques, travel virtually, and support a good cause all at once. “This new collection of Cooking Experiences provides a peek behind the counter at the unique recipes and techniques of top rated chefs—and guidance to whip-up a gastronomic storm in your very own kitchen.”

During the month of July, some of the Online Cooking Experiences will donate all proceeds to benefit food-related non-profits such as The Lee Initiative Restaurant Reboot Relief Program and ABC Food Tours.  While there are dozens of online cooking classes to enroll in, we have five to recommend that offer healthy and delicious recipes on the menu.

All proceeds from Chef Chang’s One Pot Deliciousness, Claudette Zepeda’s Cauliflower Torta Tacos and Chef Edward Lee’s Summer Grilling Experience, hosted at Maker’s Mark, will benefit Lee’s The LEE Initiative Restaurant Reboot Relief Program, which launches this month to help restaurants reopen after COVID-19 and to support small farmers in fixing the food supply chain. All proceeds from Traore’s Favorite Summer Recipes will benefit Harboring Hearts.

A few other classes you may want to check out:

• Roze Traore’s Favorite Summer Recipes offer seasonal creations including cucumber-squash panzanella and a summer shaved fruit salad.
• Rishi Naleendra’s Flavors from Down Under are when a modern Australian cuisine meets exotic Asian flavors and European techniques in a masterclass with  multicultural cooking using fresh local produce.
• Indra Carillo Perea’s Seasonal French Produce uses vegetable-focused hearty dishes with wine pairing suggestions.
• Diego Guerrero’s World of High Kitchen Fermentations suggest master methods that will make homemade kombucha, kimchi and more gut-friendly goodies a breeze to DIY.

Prepare to take a taste bud tour of the globe – no passport required.

The post Airbnb Online Cooking Classes With Award Winning Chefs appeared first on TasteForCooking.

Popular Cruise Line Recipes

We have gotten several requests recently for Carnival cruise line soup recipes, so we put together a few of their unique and delicious soup recipes below.  We have not personally made them all yet, since we post hundreds of recipes from all different cruise lines (& I am not a huge fan of chilled soups which Carnival serves a lot of,) so we’d would love to hear your feedback!

Print

Carnival Cruise Line Watermelon Soup

Watermelon Soup Recipe

Course Soup

Cuisine American

Keyword carnival cruise line, soup

Prep Time 5 minutes

Let Chill 3 hours

Total Time 3 hours 5 minutes

Servings 3

Equipment

• 1 blender

Ingredients

• 4 cups seeded watermelon chunks & juice
• 2 tbps lemon juice
• 2 tbps chopped fresh spearmint Fresh spearmint springs for garnish
• 1 tbsp sugar
• 1/3 cup white wine
• 1 1/2 fresh ginger root sliced- 1/8" thick

Instructions

• In a blender, blend all ingredients except the ginger.
• Add the ginger slices and chill the soup for several hours.
• Remove the ginger slices.
• Serve the soup garnish with mint sprigs.

Notes

Serves 3 to 4 people.

 

Chilled Mango Soup

1 Qt. Mango Ice Cream
1 1/2 cups heavy cream
6 cups milk
2 oz. fresh ginger
Peeled mint sprigs
1 mango chop
A small slice or two of fresh ginger

Combine all ingredients (except mint) and blend at the last possible moment. Served in chilled soup cups and garnish with a mint leaf.

West Indian Pumpkin Soup

1 cup onion quartered
1 cup leeks
4 cloves fresh garlic
1 cup pumpkin puree
1 quarts Chicken Stock
1/2 cup half-and-half
1/2 cup heavy cream
Salt & Pepper to Taste
Dash of nutmeg when serving

Heat oven to 300. Place onions, leeks, and garlic in shallow roasting pan & drizzle with olive oil. Bake for 30 minutes. Let vegetables cool and then puree in blender.

Bring the chicken stock, pureed vegetables and pumpkin puree and bring to a bowl. Turn heat to low and simmer for 45 minutes.   Add half-and-half, salt and pepper to taste and simmer another 30 minutes.  Finish with heavy cream and a dash of nutmeg.

Serves 10-12

Strawberry Bisque

3 c strawberries, washed and hulled
1 ½ c water
¾ c sugar
3 T lemon juice
1 t grated lemon peel
1 ½ c red wine
1 c. sour cream
fresh mint leaves

Combine strawberries, ½ c water, and sugar in a blender. Cover and blend the mixture until pureed. Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until blended. Chill for several hours before serving and garnish with mint.

Mushroom Soup – Serves 4
You can find this soup in Carnival Cruises Prime Steakhouse specialty restaurant.  They serve it in a smaller cup, hence the name cappucino, but we serve it in large bowls for dinner with crusty bread and an  arugla salad.

I want to note that when we prepared this soup we used a mix of various mushrooms including button, shitake, baby portobello, oyster, and criminie. I also used a little white wine with the onions initially, then added the garlic and mushrooms with the butter. I did both.  I have also swapped to beef broth and cooked the onions with a splash of red wine and found it had more depth of flavor. There are also variations online whether to add the thyme and parsley during the cooking process or at the end.  I added some thyme while the mushrooms were cooking, and then added finely chopped thyme & parsley to serve the soup with extra ground pepper per bowl, along with a little sauted mushrooms and lastly croutons for texture.

Chilled Avocado Soup—Serves 12

3 cucumbers, peeled, seeded and diced.
1 clove minced garlic
1 tsp ground cumin
1 tsp ground ancho chili (or chili powder)
1/4 cup chopped cilantro
juice of 2 limes
1 quart of low-fat buttermilk
12 oz plain yogurt
5 ripe avocados
2 cups chicken stock or water
salt
pinch or more of cayenne pepper
pinch of dried mint

Puree avocados with lime juice in a blender or food processor.
Put puree into large bowl and whisk in yogurt, buttermilk, and chicken stock.
Add chili powder, garlic, cumin, cayenne and mint.
Stir in the diced cucumber.
Taste for salt (at least 1/4 tsp)
Garnish the soup with cilantro.

Chilled Cucumber Soup

1 lb cucumbers peeled & minced
1/4 cup finely chopped onion
1 pint milk
1/2 pint heavy cream
1 clove garlic finely chopped
1 1/2 tsp fresh dill
Salt & pepper to taste.

Mix all ingredients in blender.  Chill 4 to 6 hours before serving.
Serves 4

Caribbean Pepper Pot Soup—Serves 6

2 TBSP Vegetable Oil
1 Cup chopped onion
1 teaspoon minced garlic
3 cups sliced okra
1 cup chopped red pepper
1 cup choped green pepper
1 cup diced potatoes
1 cup diced yams
1 cup quartered and sliced plantain
6 cups chicken stock
1 cup unsweetened coconut milk

Spaetzle
1/2 lb flour
1/2 cup water
1 egg
1 1/2 teaspoon chopped fresh parsley
2 tablespoons chopped cilantro

Heat oil in Dutch oil; add onions and garlic. Cook until tender. Add okra, red and green peppers, potatoes, yams and plantain. Saute until lightly browned. Add stock and coconut milk; bring to a boil. Reduce heat to low; simmer 2 to 3 hours or until soup thickens. Season with salt and pepper.

Meanwhile, for Spaetzle, combine flour, water, egg and parsley to form a smooth dough. Bring a large pot of water to a boil. Pass dough through a spaetzle mill or colander with large holes. Cook about 3 minutes or until cooked through. Drain; rinse with cold water. Add Spaetzle to soup. Garnish with Cilantro

Ready to take a cruise and taste all the delicious food first hand? Browse Carnival cruise line itineraries, dates & prices.  If you are not quite ready to make a reservation, but have an idea of when your next vacation will be, we suggest using a free cruise price tracker so that you can monitor the sailings you are interested in without having to make any commitments.

The post Carnival Cruise Line Soup Recipes appeared first on TasteForCooking.

Many cruise lines sell recipe books, but often if you have a favorite dish while cruising, ask your waiter, and many times, they will provide you with the recipe. The photo is our version. We added pumpkin seeds and a dollop of sour cream.  You can also use garnish with bacon crumbles, thyme, pomegranate seeds, croutons or heavy cream.

Here is Carnival’s delicious pumpkin soup recipe.

Print

Carnival Cruise Line Pumpkin Soup

Carnival's Amazing Pumpkin Soup

Course Soup

Cuisine American

Keyword carnival cruise line, pumpkin, soup

Prep Time 25 minutes

Cook Time 45 minutes

roasting vegetables 1 hour 25 minutes

Total Time 2 hours 35 minutes

Servings 15

Equipment

• 1 blender
• 2 roasting pans

Ingredients

• 2-1/2 quarts chicken stock
• 1/2 lb onion
• 5 2/3 ounces Leek in chunks
• 1 1/8 ounces Garlic clove
• 3 3/8 tbsp Olive Oil
• 1 2/3 cups half and half
• 1/4 cup heavy cream
• 5/8 ounces chicken base
• 1 1/4 lbs pumpkin puree roasted
• dash nutmeg

Instructions

• Roast onions, leeks and garlic cloves in olive oil in a preheated oven at 300 degrees Fahrenheit for 30 to 45 minutes.
• Remove and puree in blender.
• While the onions, leeks and garlic are roasting, take advantage and roast the pumpkin as well. The pumpkin should be whole until ready to use.
• Cut pumpkin in half and scoop out the seeds and strings.  Place pumpkin face down in a large baking pan with a 1/4 inch of water. Bake uncovered at 350 degrees for 45 minutes to an hour.
• Since the oven temperature is on 300 to roast the other vegetables, go ahead and cook the pumpkin at 300 degrees and once you remove the other items, increase the temperature to 350 and cook for an extra 15 to 30 minutes*
• Let cool. Puree pumpkin in blender or food processor.
• Bring stock, pumpkin puree, pureed vegetables and chicken base to boil. Simmer for 45 minutes.
• Add Half & Half and simmer.
• Season with salt & pepper.
• Finish with heavy cream.
• Top with nutmeg.

Notes

This recipe serves 15 people. Adjust ingredients for smaller portions.

*Please note that the original recipe calls for roasted pumpkin, however it does not describe how to roast it, so just in case someone had not roasted a pumpkin before, I added the information on Step 2. Everything else follows the original recipe.

More cruise line recipes

The post Carnvial Cruise Pumpkin Soup Recipe appeared first on TasteForCooking.

Ring in the New Year with a side of good fortune! Around the world, certain foods are eaten on New Year’s Eve or Day because they promise to deliver luck, wealth, and blessings in the coming year. Whether it’s coins, progress, or simply health and happiness, these tasty traditions are rich with symbolism for the future. So, as the ball prepares to drop, gather ingredients that reflect your hopes for the New Year. Read on to discover the magic behind these lucky eats!

Ring in the New Year With These Lucky New Year’s Foods

New Year’s Eve is almost here, and people everywhere have fun traditions and superstitions about what to eat to bring good luck and prosperity in the coming year. Let’s explore some of the most popular lucky New Year’s foods from around the world!

Why Do People Eat Lucky Foods on New Year’s?

Eating specific “lucky” foods on New Year’s Eve or New Year’s Day is thought to influence what the new year will bring. Many of these foods represent hopes for the future through their shape, color, or other attributes. For example, round or coin-shaped foods symbolize wealth, greens represent money, and pork signifies progress.

12 Lucky Grapes

Eating 12 grapes at midnight on New Year’s Eve is a tradition in Spain and many Spanish-speaking countries. The 12 grapes represent the 12 months of the year. Some people make a wish while eating each grape for the months ahead! Many cultures eat twelve grapes on New Year’s Eve: each represents the chime of a clock/or one for each month of the year…some people even make a wish for each grape.

Round fruits

Round fruit brings good fortune since they are round like coins, and their sweetness is thought to bring good things in the New Year. Check out New Years Lucky Foods Shopping List for a complete list of fruits.

Beans for Coins

Legumes like beans and lentils are thought to represent coins. Eating black-eyed peas on New Year’s Day has long been good luck in the American South. Black Eyed Peas & Lentil Recipes. In Italy, lentils signify prosperity for the new year. Their round shape and abundance help explain the coin connection. All types of beans are said to bring good luck. In the South, eating black-eyed peas on New Year’s is said to bring good fortune. In many European countries, green lentils are famous as they are green, representing the color of money.

Greens for Money

Because of their color, cooked greens like collard greens, kale, cabbage, and Swiss chard are said to attract wealth in the new year. Some believe eating more greens equals more greenbacks! Spinach is another healthy green option with supposed lucky properties. Some believe the more greens you eat on the 1st, the more money you will have in the coming year.

Pork for Progress

On New Year’s Day, pork is a better protein pick than chicken or beef because pigs root forward when foraging for food. This signifies moving forward into the new year (we all want to move forward, not backward in the New Year!). Consider serving ham, pork chops, bacon, or hoppin’ John, the traditional Southern dish of black-eyed peas and rice with pork. If you are the cook in the house, consider putting pork, ham, or bacon in your black-eyed peas or lentils for added flavor. Great recipe: Cuban Tamales Recipes with pork. Fish is also a good choice, but not lobster, as, again, they move backward.

Fish for Strides

Fish can be another symbolic New Year’s protein because they generally swim forward. Just steer clear of shellfish like lobster and crab, which move backward and could represent setbacks. Having fish on New Year’s Eve is an Italian and Polish tradition for good luck.

Long Noodles for Long Life

In Chinese culture, long noodles represent longevity for the coming year. Popular lucky New Year’s noodle dishes include lo mein in Chinese cuisine and soba noodles in Japan. Slurping up the extra-long noodles is part of the tradition!

Cornbread and Molasses

Enjoying cornbread and molasses on New Year’s Day originates from the American colonial era. The golden color of cornbread gives a nod to prosperity, as does the sweetness and richness of molasses. The two foods together still make a beloved and supposedly lucky combination!

Pomegranates for Fertility and Life

As a symbol of life and fertility with their plentiful seeds, pomegranates are a New Year’s tradition in Turkey and parts of Europe. Their bright red color also connects to health and vitality for the future. The round shape is a bonus representing fortune and wholeness.

As the clock strikes midnight and toasts are made to the coming days, know that the menu also matters! Pork, beans, greens, fish, grapes, and more—each food outlined here overflows with myth and meaning to kick off your ne

Did we miss any New Years lucky foods?

The post Lucky Foods for New Years Day appeared first on TasteForCooking.