Another Batch of Great Recipes

We love sharing recipes from our various travel suppliers. Over the years, there have been some very tasty dishes and cocktails. Today we offer a new group of delicious concoctions. And be sure to check out our past recipe posts for more!

Our happy hour cocktail comes from the bars onboard Star Clippers – the Yellow Bird.

Simply named due to its sunny yellow color or possibly after the 19th-centuary Haitian tune Choucoune, rewritten With English lyrics as Yellow Bird in the mid-1950s, that became very popular because of Harry Belafonte’s recording.

Others argue that it was not named after the song and obtains the name from its sunny color resulting from Galliano, a golden, sweet vanilla-anise Italian liqueur or from its color combination of yellow and orange fruits that are accompanied by a golden rum. Enjoy this delicious concoction as you dream about being onboard one of the majestic Star Clippers’ vessels. Salute!

Star Clippers Yellow Bird

INGREDIENTS:
2 ounces Vodka
1 ounce Galliano
1 ounce Banana Liqueur
2 ounces Orange juice

DIRECTIONS:
Shake all ingredients with ice cubes and pour into glass
all four ingredients to a cocktail shake with three ice cubes and shake quickly. Pour into an old fashion glass and adorn with a orange or cherry

Up next, a delightful dish from the galleys of Seabourn.

Burrata Caprese With Oven Roasted Peaches, Rainbow Heirloom Tomatoes, Fresh Mint and Basil

INGREDIENTS NEEDED

Burrata

• 2 x 4 oz. / 110 grams burrata cheese

Tomatoes

• 2 handful multicolored heirloom cherry tomatoes, washed and halved
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• pinch coarse kosher salt
• pinch fresh black pepper

Peaches

• 3 pieces fresh, ripe peaches – halved and pitted
• 2 tablespoons extra virgin olive oil
• pinch coarse kosher salt
• pinch fresh black pepper

Garnish

• 1 handful fresh basil leaves, picked
• 1 handful fresh mint leaves, picked
• 2 tablespoons extra-virgin olive oil
• pinch fresh black pepper
• pinch maldon sea salt

LET’S COOK IT…

Step 1 – Preheat the Oven

• Preheat oven to 400°F / 200°C

Step 2 – Roast the peaches

• Wash the peaches under cold water, cut in half and remove the stone.
• Transfer the peaches to a baking sheet pan layered with aluminum foil, open face up.
• Drizzle the open side of the peaches with some olive oil and sprinkle with kosher salt and fresh black pepper.
• Place peaches in the oven and bake uncovered in mid shelf position until the peaches are nicely roasted for about 10 min.
• Remove from the oven, set aside and let them cool.

Step 3 – Marinate the tomatoes

• Place the tomato halves in a mixing bowl.
• Season the tomatoes with kosher salt, fresh black pepper, extra virgin olive oil and red wine vinegar.
• Toss tomatoes and set aside to marinate a little to enhance their flavor.

Step 4 – Let’s plate the dish

• Place the burrata on the serving plate and season with some fresh black pepper.
• Place the roasted peaches and tomatoes nicely around the burrata and drizzle with some more olive oil and season with fresh black pepper and maldon sea salt.
• Garnish with fresh basil and fresh mint.
• Enjoy with some fresh and crusty country bread served on the side!

Happy “Stay Home” Cooking! from Chef Anton Egger

Here’s a delicious Austrian treat from our friends at Viking River Cruises.

Viennese Potato Salad

Ingredients
1 lb (454 g) potatoes
1 C (237 ml) low sodium beef broth, warm
1 sm onion, chopped
2 T (30 ml) corn oil
1½ T (22 ml) vinegar
Salt and white pepper to taste
Pinch sugar

Garnish
3 T (9 g) chives, chopped

Directions
Boil potatoes until tender. Drain; while still warm, peel and slice into a large bowl; pour over warm beef broth. Gently fold in onion, oil, vinegar, salt, pepper and sugar. Sprinkle with chives before serving.

Prep time: 6 minutes. Cook time: 12 minutes. Makes 5 servings.

Today’s dessert comes from the galleys of Carnival Cruise Line.

Caramel Praline Créme Brûlée

INGREDIENTS:

SEE ALL THE ACCENT MARKS? THIS IS RECIPE GOING TO BE EXOTIC. OKAY, BRÛLÉE TIME!

20 egg yolks

3 oz brown sugar

2 oz sugar

4 cups heavy cream

4 cups half & half

A taste of vanilla essence (or vanilla extract)

TO MAKE THE CARAMEL PRALINE MIX, THIS IS ALL YOU NEED:

½ cup praline paste

½ cup caramel sauce

YOU CAN’T CARAMELIZE WITHOUT SUGAR! IN THIS CASE, YOU’LL NEED TWO TYPES:

1 oz brown sugar

2 oz sugar

GOT ALL THAT? DO THIS WITH IT:

In a double boiler, mix the milk, the cream and 1 oz of sugar. Warm this mixture.

Mix the egg yolk with the other half amount of sugar.

Combine the milk and egg yolk mixture. Add vanilla extract.

Add the caramel praline mix and strain it… twice, for good measure.

Taste before pouring it into the brûlée dish

Bake in a water bath at 340° F for 20 to 30 minutes.

Mix the sugar and brown sugar.

Generously sprinkle the brûlée with the sugar mix and caramelize the surface under a very hot broiler, or use a propane or butane cooking torch. (Careful with the torch!)

Fancy bonus! Garnish with fruit, mint leaf… or whatever you’d like!