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Recipe Courtesy of Viking Cruises. See all of our Viking Cruises.

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. Enjoy many apple-based pastries on a Paris & the Heart of Normandy cruise through a region famous for its apple orchards.

Ingredients:

• One unbaked, room-temperature 9-inch tart shell
• One roll (about 7 ounces) almond paste
• One cup fresh cranberries
• Five medium-sized apples (preferably Macintosh), peeled and sliced to make approximately 5 cups
• A quarter cup sugar
• One teaspoon cinnamon
• A half cup uncooked oats
• A half cup all-purpose flour
• A half cup brown sugar
• Six tablespoons unsalted butter, very cold or frozen
• A quarter cup sliced almonds
• Vanilla ice cream

Directions:

Preheat oven to 375°F. Flatten almond paste on a sheet of wax paper with a rolling pin, to form an 8-inch circle. Press almond circle into the bottom of the unbaked tart shell. In a bowl, combine cranberries, apples, sugar and a half teaspoon of cinnamon. Pour on top of almond circle, into tart shell. In a bowl, combine the remaining cinnamon, oats, flour and brown sugar. Cut butter into very small pieces and stir into cinnamon mixture until crumbs form. Spoon crumb mixture evenly over the top of the apple mixture. Bake 50-60 minutes. Sprinkle with sliced almonds during the last 5 minutes of cooking time. Serve warm with a scoop of vanilla ice cream and enjoy!

Makes 6 servings.

2nd Place: Steve Goldstein

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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 Sugar

1 tsp Vanilla extract

Sugar as needed to finish (caramelize)

Method

Mix yolks and sugar in a large bowl. Beat to the ribbon stage. Mix cream and vanilla in a saucepan and bring to a boil and remove from heat. Temper cream into egg mixture slowly then ladle into dishes and arrange on sheet pan. Place in the oven and add enough warm water to sheet pan to go halfway up the crème brulee dish.

Bake in the water bath for 30 – 40 minutes or until firm. Cool in refrigerator for at least 2 hours. At service, coat the top with sugar and caramelize with a torch, let sit for 5 minutes and serve.

Garnishing

Garnish with fresh whipped cream.

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 Dijon mustard

1 Tablespoon Old Bay seasoning, adjust for taste

1 cup Mayonnaise

1/4 cup Ritz cracker crumbs, adjust as needed – just enough for the cake to hold its form

1 egg

Salt and Pepper to taste

Tabasco to taste

Method

Combine all ingredients, except crab, mix well. Adjust seasoning. Add 3/4 mix to bowl of crab meat and coat evenly. Mold into cakes, they should hold their shape, add more mix if needed. Form into 4.5 oz cakes and brown on the griddle until golden brown on both sides (approx. 4 minutes per side). Finish 10 minutes in 325 degree oven. Serve warm.

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Plating and Garnishing

Place a small amount of spring mix on plate. Place two crab cakes, resting against the spring mix. Serve with remoulade or sauce of choice. Garnish with lemon wedge.

Sanitation Notes

Minimum Internal Temperature for Crab Cakes: 155 degrees F

Avoid Cross Contamination

Wash hands thoroughly before, after and during food handling

Gloves will be worn at all times

Coriander crusted Wild Pacific Salmon over cranberry bean and sautéed fennel with orange

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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
• Salt, kosher, 1 teaspoon
• Black pepper ground, 1 teaspoons
• Oil, grapeseed or blended olive, 3 teaspoons
• Butter whole, 2 teaspoons

Season the flesh side of the salmon fillet aggressively with the salt and pepper, after about two minutes press the fillets in the crushed coriander seeds (the salt will season, but also draw moisture which will then help the coriander adhere to the fish)

Oven at 375

Heat a heavy bottom sauté pan with oil until light smoke point. Carefully place fillets seasoned side down in the oil, do not move. Cook approx 45-90 seconds to develop a good crust, until the down side appears to have cooked about 4-5 mm up the flesh. Flip the fish, add the butter and turn to low. Stir the butter in the pan to brown and spoon over the fish. When melted, place the pan in the hot oven to finish cooking the fish through, about 3-4 min.

Sauteed Fennel and Cranberry bean

• Cranberry (or kidney) beans rinsed and soaked overnight, 2 C
• H20, 4 C
• Salt, to taste
• Bay leaf, 1
• Thyme sprig, 3

Cook the beans in the water with the bay and thyme, season with salt. Cook until beyond aldente, or how you like

• Fennel Bulb, 2

Clean and trim the fennel into large sections about 1/8th as cross sections Sauté in heavy bottom pan with very high heat, in 2 teaspoons olive oil to develop a high color. Season with salt and pepper. Toss in the cooked, drained beans.

Serve the cranberry bean and fennel bulb as a base, with the salmon on top. Finish with a light squeeze of and orange or blood orange for some acidity, garnish with the fronds from the fennel plant.

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

1. Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil.
2. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
3. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch pan.
4. Prepare cake mix with egg and almond extract. Pour into prepared pan.
5. Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
6. Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
7. Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
8. Preheat oven to 425 degrees F (220 degrees C).
9. Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.