{"id":5938,"date":"2020-07-09T10:21:12","date_gmt":"2020-07-09T15:21:12","guid":{"rendered":"https:\/\/www.premiercustomtravel.com\/blog1\/?p=5938"},"modified":"2020-07-09T10:21:20","modified_gmt":"2020-07-09T15:21:20","slug":"a-boatload-of-recipes-from-our-cruise-partners","status":"publish","type":"post","link":"https:\/\/www.premiercustomtravel.com\/blog1\/?p=5938","title":{"rendered":"A “Boatload” of Recipes from Our Cruise Partners"},"content":{"rendered":"\n
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From time to time, we love to share recipes from the various cruise lines and resorts we offer travelers. Today, we’ve got a bonus edition of our recipe book, with a wide selection of fun concoctions you can make at home. We’ve got so many fun choices you just might need a large galley to make them all!<\/p>\n\n\n\n\n\n\n\n

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TEA & SCONES – REGENT SEVEN SEAS CRUISES<\/strong><\/h4>\n\n\n\n

Why not combine two of our favorite onboard experiences into an activity you can do at home? Create your own luxurious Tea Time with these recipes from the Culinary Arts Kitchen on Regent Seven Seas Cruises<\/a>.<\/p>\n\n\n\n

PROPER AFTERNOON ENGLISH TEA<\/strong><\/p>\n\n\n\n

English 6 cup teapot
Boiling hot water
2 scant tablespoons loose leaf English Black tea\u00a0
Tea strainer
Pot of heated water (to dilute)
Lemon slices, Milk, Sugar for serving\u00a0
Tea cozy (optional)<\/p>\n\n\n\n

Pour a small amount of boiling water in the teapot and swirl around (to heat teapot). Add loose tea to pot and fill with boiling water. Allow tea to steep for 3 minutes and pour, using strainer, into tea cups. Keep the pot of heated water on the side in the event the tea needs diluting. For proper English tea service, tea is poured first and then sugar is added. If lemon is desired, a slice is added. Never use milk and lemon together, as the milk will curdle. If adding milk, always add it after tea is poured because as the saying goes \u201cto put milk in your tea before sugar is to cross the path of love.\u201d Use both hands to pick up the tea cup and saucer. (No pinkies!)\u00a0<\/p>\n\n\n\n

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SWEET CREAM SCONES<\/strong><\/p>\n\n\n\n

\u00be cup all-purpose flour\u00a0
1 tablespoon sugar\u00a0
1 teaspoon baking powder\u00a0
\u00bc teaspoon baking soda\u00a0
\u00bc teaspoon salt\u00a0
2 tablespoons unsalted butter, room temperature\u00a0
1 medium egg yolk\u00a0
2 to 4 tablespoons heavy cream<\/p>\n\n\n\n

In a medium bowl, mix together the flour, sugar, baking powder, baking soda and salt. In a small bowl, mix the softened butter and egg yolk. Make a well in the dry mixture and mix in the butter and egg yolk. Gradually add the cream, starting with 2 tablespoons, and continue to mix just until the dough comes together. Add cream as needed to achieve a craggy dough. Avoid a creamy, soft dough (like cookie dough). Do not overwork the dough. Transfer the dough to a lightly floured work surface. Gently form the dough into a ball, wrap in plastic wrap, and let the dough rest in the refrigerator for 30 minutes. Preheat the oven to 350\u00b0F. On a lightly floured work surface, roll out the dough to about 2 inches thick. Using a sharp knife or a baker\u2019s cutter, cut the dough into preferred shapes. Bake the scones until slightly browned, about 10 minutes. Baking time may vary according to the size of the scones.\u00a0<\/p>\n\n\n\n

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VESPER MARTINI – SEABOURN<\/strong><\/h4>\n\n\n\n

Looking for something a bit stronger than tea?<\/p>\n\n\n\n

Seabourn<\/a> Partner Mixologist Brian Van Flandern shares his recipe for the classic Vesper Martini to help you bring extraordinary home and savor fond memories of\u00a0Seabourn Moments<\/em>. Until our next cocktail together\u00a0\u2026\u00a0Cheers!<\/p>\n\n\n\n

VESPER MARTINI<\/strong>

Ingredients<\/em><\/p>\n\n\n\n