Cruise Recipes

Once in a while, we like to post the best recipes from the cruises we feature. Here are some of our favorites…

Apple Cranberry Tart

Here is one of the recipes we have collected while traveling through France—the almond paste, an ingredient often used in French baking, gives this delicious dessert a Continental flavor. Serve alone or top with a scoop of vanilla ice cream.

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Creme Brulee

See all American Cruise Lines Cruises Crème Brûlée 6 Servings Tools and Utensils 6 ea. Crème Brûlée Dishes 1 ea. Small Stainless Steel Bowl 1 ea. Small Saucepan 1 ea. 8 oz Ladle 1 ea. Wire Whip 1 ea. Sheet pans Ingredients (Yield: 6 servings) 6 ea. Egg yolks 1 qt. Heavy cream 1/2 cup

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Crab Cakes Recipe

Crab Cakes 6 servings Tools and Utensils 2 Large Mixing Bowls 1 ea. Cutting Board 1 ea. Chef Knife Griddle or sauté pan Preheat oven to 325 1 sheet tray Ingredients (Yield: 12 – 4.5oz crab cakes) 3# Jumbo lump crabmeat 1/4 small Red pepper, small dice 2 tablespoon Worcestershire sauce 2 tablespoon

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Coriander crusted Wild Pacific Salmon

A recipe from the Island Spirit, Fantasy Cruises out of Seattle, WA Coriander crusted Wild Pacific Salmon over cranberry bean and sautéed fennel with orange See all Fantasy Cruises Salmon Salmon fillet- 3-4 oz (preferably wild pacific, coho, king or sockeye), boned and skinned Coriander seeds, crushed or gound in spice grinder (rough), 4 teaspoons

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Baked Alaska

A recipe from the Island Spirit, Fantasy Cruises Ingredients 2 quarts vanilla ice cream, softened 1 (18.25 ounce) package white cake mix 1 egg 1/2 teaspoon almond extract 8 egg whites 1/8 teaspoon cream of tartar 1/8 teaspoon salt 1 cup white sugar Directions Line the bottom and sides of an 8-inch round

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