The Best Of The Cruise Lines

Anyone who knows me knows that I love to cruise. Here are a few of my favorite recipes from the cruise Lines.


If you love Carnival's Chocolate Melting Cake, here is the recipe.

Chocolate Melting Cake

Ingredients:
1 pound dark chocolate
1 pound butter
10 eggs (room temperature)
10 ounces sugar
6 ounces flour

Melt chocolate and butter. Mix the eggs and sugar and whisk for a few minutes. Add the flour. Add the egg mixture to the melted chocolate and mix well. Pour the mixture in to a greased mold. Bake at 400 for 14 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Disney Cruise Lines serves this wonderful souffle.

Chocolate Souffle Palo


Make this irresistible, classic dessert for sweet memories of dinner at Palo. This soufflé is by far the most popular choice in the sophisticated restaurant.

Ingredients
3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé cups
1 cup of milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated
Directions
Preheat the oven to 350 degrees Fahrenheit. Set a full Kettle of water on to boil.
Butter 6 4-ounce soufflé cups and coat with sugar; set aside.
Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has smooth, pastelike consistency. Reduce heat and cook for 1 minute.
Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. let cool for 5 minutes, then stir in egg yolks.
Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
Bake for 20 minutes. Serve immediately.


Vanilla Sauce for Chocolate Soufflé
The warm Vanilla Sauce is the perfect complement when making the irresistible, Chocolate Soufflé.

Ingredients
1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks
Directions
Bring cream and vanilla bean to a low boil in saucepan over medium heat.
Combine sugar and egg yolks.
Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From NCL This fruity soup sounds wonderful



Ice Chilled Banana Soup with Yogurt and Mango

1. Blend the ripe bananas in buttermilk and honey.

2. Add the ice cream and yogurt and blend smooth.

3. Add more honey for taste if needed.

4. Ladle into soup cups and top with diced mango; serve immediately.

Ingredients
1/4 cup ripe bananas
1 3/4 cup banana ice cream
1/2 cup plus 2 tbsp
buttermilk
1 3/4 tbsp honey
1 1/2 cups yogurt
1/3 cup fresh diced mango
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CARNIVAL CRUISE LINE'S ROASTED PUMPKIN SOUP


Servings: 10
1 medium or large onion, quartered
1 leek, white part only, cut in chunks (4 oz)
6 cloves garlic
2 1/2 tablespoons of olive oil
7 cups chicken stock
1 (16-oz) can pumpkin puree
1 tablespoon chicken base, not bouillon
salt to taste (use caution, there is salt in the soup already)
1 1/4 cups heavy cream, plus 3 tablespoons heavy cream
1/8 teaspoon freshly ground black pepper

Preheat oven to 300 degrees.

This is just a few of the many delights served on cruises. Another time I will offer more of the Cruisers favorites.