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HAL Recipes Exchange...?

ASIWISH

By ASIWISH,
in Holland America Line

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ASIWISH

ASIWISH

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DONTYOUWISH

 

Oh Kevin, are you missing your cruise? I hear you! I am just now coming out of the worst re entry into the atmosphere EVER.

 

Come on, Veendam.

 

I'll settle for a recipe for their dinner mints.... ANYTHING....!!!!!

 

I've been making towel animals all day... so far, I've mastered the "amoeba".

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sail7seas

sail7seas

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Kevin,

Did you get some you're going to share with us? :)

 

IRL_Joanie has promised the Limoncello (is that the name ?) from Canaletto. I've never had that dessert so am interested to read the recipe.

 

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ASIWISH

ASIWISH

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Kevin,

Did you get some you're going to share with us? :)

 

IRL_Joanie has promised the Limoncello (is that the name ?) from Canaletto. I've never had that dessert so am interested to read the recipe.

 

 

As soon as Nancy unpacks me!

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sail7seas

sail7seas

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I didn't see your post before I made my post, Joanie.

 

Is the Limoncello recipe ready for sharing?

 

(What's the name of that dessert? People have raved about it but we have only gone to Canaletto once and didn't stay for dessert.)

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ASIWISH

ASIWISH

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Le Cirque Lobster Salad

Serves 4

 

4 small poached lobster tails

1 head bibb lettuce (8 leaves, torn into rounds)

1 tomato cut in thin wedges

1/3 pound haricot vert (string beans), blanched

1 grapefruit, separated into supreme's (segments with membrane removed)

1 avocado, cut in wedges

Potato Confit - recipe follows

Lemon Vinaigrette, recipe follows

Brandy Cocktail Sauce - recipe follows

 

Lemon Vinaigrette

1 lemon, juiced

1/3 cup extra virgin olive oil

Salt and fresh ground pepper

 

Whisk the olive oil briskly into lemon juice to create an emulsion. Add salt and pepper to taste.

 

Brandy Cocktail Sauce

1 cup Mayonnaise

1/2 cup ketchup

1/4 cup heavy cream, whipped

2 tablespoons lemon juice

2 tablespoons brandy

1 teaspoon Lea and Perrins

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

 

Mix all ingredients together. Store in refrigerator until needed.

 

Potato Confit

2 small new potatoes, peeled and sliced into 1/8 inch rounds

3 to 4 tablespoons olive oil

1/4 teaspoons kosher salt

1/4 teaspoons fresh ground pepper

1 clove finely minced garlic

1 teaspoon fresh minced thyme

 

Poach potato slices in salted water until just tender, 8-10 minutes. Strain the potatoes and while still warm mix gently with the remainder of the ingredients, being careful to keep the rounds intact.

 

ASSEMBLY

 

Pool a small amount of the brandy cocktail sauce in the center of the serving dish. Arrange two or three of the lettuce leaves on top of the sauce, allowing a portion of the sauce to be visible. Place the poached lobster atop of the lettuce. Arrange the tomato wedges, grapefruit segments, avocado wedges, haricot vert and potato confit decoratively around the lettuce/lobster base. Drizzle the salad lightly with the lemon vinaigrette and garnish with the fresh minted chives.

 

Serve immediately.

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ASIWISH

ASIWISH

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Le Cirque Crème Brûlée

Serves 8

 

1 quart heavy cream

¾ cup granulated sugar

1 vanilla bean, halved lengthwise and scraped

8 egg yolks

8 tablespoons brown sugar

 

In a medium saucepan, combine the cream, granulated sugar, vanilla bean and vanilla bean scrapings. Heat until hot but not boiling, stirring to ensure the sugar is fully dissolved. In a separate bowl, which the egg yolks and slowly add them to the warm cream mixture, stirring constantly. Fill each ramekin and place in a warm water bath. Cover with aluminum foiled and bake 15 minutes at 300 degrees. Chill 3 hours. Sprinkle each custard ramekin with 1 tablespoon brown sugar.

 

Brûlée with a torch or under the broiler and serve immediately.

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ASIWISH

ASIWISH

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Would love the raisin bun recipe---had those in the dining room and in the Lido---wherever I had breakfast! every day. Mmm, yeasty and good.

 

I waited until the last morning to try one of those…. and I hate myself for it!!!

 

It was sooooooo good!!!!!

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sail7seas

sail7seas

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Limoncello is sweet lemon liquor you sip. Here is a description of how you can make it yourself--I have made it for gifts many times with ease; you can, too!

 

http://www.seriouseats.com/recipes/2011/12/homemade-limoncello-recipe.html

 

 

 

Yes, it is a liquor but there is some dessert they serve in Canaletto one 'presumes' they make with this liquor.

 

I'm curious about the dessert but thanks for mentioning the alcohol. :D

 

 

 

 

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IRL_Joanie

IRL_Joanie

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I didn't see your post before I made my post, Joanie.

 

Is the Limoncello recipe ready for sharing?

 

(What's the name of that dessert? People have raved about it but we have only gone to Canaletto once and didn't stay for dessert.)

 

I will post it here now and then I will then copy and paste it into the web site.

 

I am behind on everything because of having to move to a new Host/Server this past week:(

 

So here goes:

 

HAL Canaletto - Limocello Creme

 

Keep in mind that this is written for 30 servings

Ingredients:

 

Limoncello Cream

 

Juice Lemon 1 Liquid Oz

Lemon Count 8 Zest

Sugar White Granulated 15 Oz

Egg White Pastuerized 13 Oz

Sugar White Granulated 15 Oz

Gelatin Sheets 2.5 Oz

Milk Heavy Cream 35% Uht Sterilized 4 Liter

Gin Pouring 6 Oz

Lemon Count 10 Peel & Juice

Gelatin Sheets 1 Ounce

Sugar White Granulated 3.5 Oz

 

Preparation:

 

Lemon cello Cream

 

1. Boil lemon juice and sugar

2. Wisk egg yoke and sugar over a bain marie (Google search shows a pot) and add the lemon juice until the mixture is fluffy.

3. Add the saked Gelatin and the lemon peel and Gin

4. Cool Down and fold the whip creme

5. Make a jelly from the Lemon segment, sugar and juice and cut in cubes

 

Assemble:

Put the jelly cubes in a Martini Glass fill the mousse in and chill

Top with Tuscan Lemon Liqueur

 

OK that is it and I did not do any typos, that is how I got it in printed out form:eek: Who ever wrote it mixed English and looks like French or Italian, possibly, translations....

 

Makes no sense to me on how to make it all come together, but that is what I got.....

 

Joanie

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sail7seas

sail7seas

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Thanks, Joanie.

Appreciate your posting it but the way it is presented raises some 'challenges'.

I'm a fairly decent cook but.....

I understand that is how it was given to you.

Thank you.

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ASIWISH

ASIWISH

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Thanks, Joanie.

Appreciate your posting it but the way it is presented raises some 'challenges'.

I'm a fairly decent cook but.....

I understand that is how it was given to you.

Thank you.

 

Simply make the recipe as it's written, and invite me over!

 

Wallah… now, it serves four!

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