{"id":6037,"date":"2020-09-29T16:36:50","date_gmt":"2020-09-29T21:36:50","guid":{"rendered":"https:\/\/www.premiercustomtravel.com\/blog1\/?p=6037"},"modified":"2020-09-29T16:37:37","modified_gmt":"2020-09-29T21:37:37","slug":"another-batch-of-great-recipes","status":"publish","type":"post","link":"https:\/\/www.premiercustomtravel.com\/blog1\/?p=6037","title":{"rendered":"Another Batch of Great Recipes"},"content":{"rendered":"\n
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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<\/a> for more!<\/p>\n\n\n\n\n\n\n\n

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Our happy hour cocktail comes from the bars onboard Star Clippers<\/a> – the Yellow Bird.<\/p>\n\n\n\n

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\u2019s 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\u2019 vessels. Salute!<\/p>\n\n\n\n

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Star Clippers Yellow Bird<\/strong><\/h3>\n\n\n\n

INGREDIENTS:
2 ounces Vodka
1 ounce Galliano
1 ounce Banana Liqueur
2 ounces Orange juice<\/p>\n\n\n\n

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<\/p>\n\n\n\n

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Up next, a delightful dish from the galleys of Seabourn<\/a>.<\/p>\n\n\n\n

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Burrata Caprese With Oven Roasted Peaches, Rainbow Heirloom Tomatoes, Fresh Mint and Basil<\/h3>\n\n\n\n

INGREDIENTS NEEDED<\/p>\n\n\n\n

Burrata<\/p>\n\n\n\n

\u2022 2 x 4 oz. \/ 110 grams burrata cheese<\/p>\n\n\n\n

Tomatoes<\/p>\n\n\n\n

\u2022 2 handful multicolored heirloom cherry tomatoes, washed and halved
\u2022 1 tablespoon red wine vinegar
\u2022 2 tablespoons extra virgin olive oil
\u2022 pinch coarse kosher salt
\u2022 pinch fresh black pepper<\/p>\n\n\n\n

Peaches<\/p>\n\n\n\n

\u2022 3 pieces fresh, ripe peaches – halved and pitted
\u2022 2 tablespoons extra virgin olive oil
\u2022 pinch coarse kosher salt
\u2022 pinch fresh black pepper<\/p>\n\n\n\n

Garnish<\/p>\n\n\n\n

\u2022 1 handful fresh basil leaves, picked
\u2022 1 handful fresh mint leaves, picked
\u2022 2 tablespoons extra-virgin olive oil
\u2022 pinch fresh black pepper
\u2022 pinch maldon sea salt<\/p>\n\n\n\n

LET\u2019S COOK IT\u2026<\/p>\n\n\n\n

Step 1 – Preheat the Oven<\/p>\n\n\n\n

\u2022 Preheat oven to 400\u00b0F \/ 200\u00b0C<\/p>\n\n\n\n

Step 2 – Roast the peaches<\/p>\n\n\n\n

\u2022 Wash the peaches under cold water, cut in half and remove the stone.
\u2022 Transfer the peaches to a baking sheet pan layered with aluminum foil, open face up.
\u2022 Drizzle the open side of the peaches with some olive oil and sprinkle with kosher salt and fresh black pepper.
\u2022 Place peaches in the oven and bake uncovered in mid shelf position until the peaches are nicely roasted for about 10 min.
\u2022 Remove from the oven, set aside and let them cool.<\/p>\n\n\n\n

Step 3 – Marinate the tomatoes<\/p>\n\n\n\n

\u2022 Place the tomato halves in a mixing bowl.
\u2022 Season the tomatoes with kosher salt, fresh black pepper, extra virgin olive oil and red wine vinegar.
\u2022 Toss tomatoes and set aside to marinate a little to enhance their flavor.<\/p>\n\n\n\n

Step 4 – Let\u2019s plate the dish<\/p>\n\n\n\n

\u2022 Place the burrata on the serving plate and season with some fresh black pepper.
\u2022 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.
\u2022 Garnish with fresh basil and fresh mint.
\u2022 Enjoy with some fresh and crusty country bread served on the side!<\/p>\n\n\n\n

Happy \u201cStay Home\u201d Cooking! from Chef Anton Egger<\/p>\n\n\n\n

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Here’s a delicious Austrian treat from our friends at Viking River Cruises<\/a>.<\/p>\n\n\n\n

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Viennese Potato Salad<\/h3>\n\n\n\n

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
1\u00bd 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.<\/p>\n\n\n\n

Prep time: 6 minutes. Cook time: 12 minutes. Makes 5 servings.<\/p>\n\n\n\n

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Today’s dessert comes from the galleys of Carnival Cruise Line<\/a>.<\/p>\n\n\n\n

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Caramel Praline Cr\u00e9me Br\u00fbl\u00e9e<\/h3>\n\n\n\n

INGREDIENTS:<\/p>\n\n\n\n

SEE ALL THE ACCENT MARKS? THIS IS RECIPE GOING TO BE EXOTIC. OKAY, BR\u00dbL\u00c9E TIME!<\/p>\n\n\n\n

  • 20 egg yolks<\/li>
  • 3 oz brown sugar<\/li>
  • 2 oz sugar<\/li>
  • 4 cups heavy cream<\/li>
  • 4 cups half & half<\/li>
  • A taste of vanilla essence (or vanilla extract)<\/li><\/ul>\n\n\n\n

    TO MAKE THE CARAMEL PRALINE MIX, THIS IS ALL YOU NEED:<\/p>\n\n\n\n

    • \u00bd cup praline paste<\/li>
    • \u00bd cup caramel sauce<\/li><\/ul>\n\n\n\n

      YOU CAN\u2019T CARAMELIZE WITHOUT SUGAR! IN THIS CASE, YOU\u2019LL NEED TWO TYPES:<\/p>\n\n\n\n

      • 1 oz brown sugar<\/li>
      • 2 oz sugar<\/li><\/ul>\n\n\n\n

        GOT ALL THAT? DO THIS WITH IT:<\/p>\n\n\n\n

        1. In a double boiler, mix the milk, the cream and 1 oz of sugar. Warm this mixture.<\/li>
        2. Mix the egg yolk with the other half amount of sugar.<\/li>
        3. Combine the milk and egg yolk mixture. Add vanilla extract.<\/li>
        4. Add the caramel praline mix and strain it… twice, for good measure.<\/li>
        5. Taste before pouring it into the br\u00fbl\u00e9e dish<\/li>
        6. Bake in a water bath at 340\u00b0 F for 20 to 30 minutes.<\/li>
        7. Mix the sugar and brown sugar.<\/li>
        8. Generously sprinkle the br\u00fbl\u00e9e 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!)<\/li>
        9. Fancy bonus! Garnish with fruit, mint leaf\u2026 or whatever you\u2019d like!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

          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!<\/p>\n","protected":false},"author":1,"featured_media":6040,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[496,505],"tags":[107,133,128,129,669,972],"class_list":["post-6037","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cruises","category-recipes","tag-carnival-cruise-line","tag-cruises","tag-food","tag-recipes","tag-seabourn","tag-star-clippers"],"fifu_image_url":"","_links":{"self":[{"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/posts\/6037","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6037"}],"version-history":[{"count":4,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/posts\/6037\/revisions"}],"predecessor-version":[{"id":6050,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/posts\/6037\/revisions\/6050"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=\/wp\/v2\/media\/6040"}],"wp:attachment":[{"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6037"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.premiercustomtravel.com\/blog1\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}