Are any HAL recipes available?

[barbarah33]

I was on the Eurodam last week and fell in love with the pho soup in Tamarind. It was a coconut/chicken flavor and I have already tried to come up with something close to it but I know I am missing some of the main ingredients. Does anyone happen to have that recipe? I thank you in advance.

[3badboys]

Barbara- We have a few we brought home with us. not sure how to reach you! dont have the one you are looking for but a few others. facebook me, or email at kimmcbee at aol dot com. Hope to hear from you soon.

Kim

[DanceJuani]

I would love to get the recipe for the Apple Tarte Tatin. It is the best I've ever had!!

Thanks so much in advance,

Juanita

[Skorpora]

Thank you sooo much for posting the recipe for the Birch's Muesli. That and the Bread Pudding are my faves!

 

 

Sent using the Cruise Critic forums app

[IRL_Joanie]

I would love to get the recipe for the Apple Tarte Tatin. It is the best I've ever had!!

Thanks so much in advance,

Juanita

 

 

I do have a couple of Apple Desserts, just not sure which one you mean because they are sometimes, note that I said "sometimes", called by a different name:

 

1st:

 

Apple crumble tart

 

Apple filling

 

Same recipe as apple strudel

 

APPLE STRUDDEL

 

Filling

 

575-gr. bread crumbs

850-gr. butter (melted)

4kg 275 gr. Apples sliced

500 gr. sugar

850 gr. raisins

10 gr. cinnamon powder

 

Mix all ingredients together

Ready to use

 

 

Streusel mix

 

1 lbs. butter

1 lbs. margarine

4 lbs. flour

2 lbs. sugar

Salt

Vanilla

 

Melt butter and margarine together

Mix all dry ingredients well

Add the butter and vanilla

Mix well until small crumbs form

Refrigerate before using so topping crumbles easily

 

Assemble the cake

 

Sweet dough

Apple filling

Topped with streusel mix

Bake at 200 degree Celsius

Decorated as the picture

 

2nd

 

CARAMELIZED APPLE TART

 

Puff pastry (ready made)

Almond cream (Ready made)

Fresh apple

Caramelized sugar

 

Roll the puff pastry in individual round shape

Spread evenly almond cream

Lay very thin slice of apple on top of the puff dough

Sprinkle with sugar

Bake at 200 degree Celsius

Before serving sprinkle with caramelized sugar and burn with the torch the same way as the crème brulee

 

 

Almond cream Crème d amandes

 

1 kg ready mix crème d amandes Albert Schaffer

250 gr. butter (soft)

350 gr. water

Almond extract

Mix all ingredients together for 3 minutes at high speed

Ready to use

 

If the product is not onboard

 

500 g margarine

1 kg almond paste

8 eggs

100 gr. flour

Almond extract

 

Mix first margarine, almond paste and almond extract

Add eggs slowly

Last flour

Ready to use

I did a search on Google to see if what I gave you above could be one of the recipes, and I think they might both be....Not 100% though.

 

I did find one that I think may be what you are looking for at: allrecipes(Dot)com/recipe/apple-tarte-tatin/

 

Joanie

Edited January 31, 2014 by IRL_Joanie

[sail7seas]

Got this from the head chef on the Zuidercam last September but you will have to cut down the quantity from 50 to what you plan to serve:

 

HOLLAND AMERICA

 

MENU ITEM:

Fish-Salmon with Ginger Apricot Glaze

REVISION DATE:

February 11, 2005

 

Ingredients Yield: Serves 50

Salmon Fillets, 18.5 Lbs

 

Apricot Glaze:

Dried Apricots, finely diced 3.3 Lbs

Honey 1.6 oz

Soy Sauce 1 cup

Ginger Root, grated 2 oz

Garlic, minced 2 oz

Cinnamon Powder ½ oz

Cayenne Pepper 1 teaspoon

 

Saffron Rice 3.8 Lbs

 

Carrot, cut into batons and cooked 2.2 Lbs

Broccoli Florets 1.2 Lbs

Leeks, finely sliced 1.6 Lbs

Butter

 

Oregano Sprigs 50 each

 

 

FOR SERVICE:

 

 

• For the apricot glaze: In a saucepan over a medium heat, mix together the dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne pepper. Bring to the boil, then reduce the heat to medium and simmer for 20 minutes. Stir occasionally to prevent burning.
  
• Top the salmon with the apricot glaze press the apricots firmly onto the salmon.
  
• Place the salmon in baking trays pour a little oil over the salmon and bake in then oven until cooked
  
• Sauté the leeks in butter
  
• Dip the carrot batons and broccoli in boiling water (just to heat through) and sauté in butter
  
• Place the hot saffron rice in a timbale and turn out onto the plate.
  
• Place the leeks in the center of the plate and place the salmon on top
  
• Arrange the carrots and broccoli the same as in the photograph
  
• Drizzle a little of the liquid from the apricots on top of the salmon and around the outside
  
• Garnish with oregano sprigs
  

 

 

I've not had good experience with these recipes that are servings for 50, 75 and more people. When I do the arithmetic and break it down to smaller quantity, the recipe somehow never tastes the same. I'm a fairly competent cook and certainly know how to use a calculator :D .....

It's just my opinion, these recipes do not break down well to small quantities.

 

Edited January 31, 2014 by sail7seas

[startwin]

Hmm, talk about resurrecting old threads.:confused: I would think this should be moved to another forum such as cruise discussion topics. How can you tell recipes don't interest me?:D