Culinary Connoisseur on European Rivers

​European river cruise ships have been inaccessible for North Americans for over a year. To maintain and stimulate interest and enthusiasm for travel, several lines have shared a glimpse of their specialty recipes inviting you to try them at home to experience and celebrate the rich and varied cultural traditions of the destinations visited on their itineraries.

Mushrooms

From Crystal Cruises:
Crystal Cruises Prego’s Forest Mushroom Soup:
“This signature dish boasts a rich, creamy texture from several combined mushrooms, each adding its own character. To balance this heavy creamy texture and enhance the soup’s flavors, we recommend Produttori del Barbaresco Riserva Asili 2004, with its earthy personality, fine acidity, firm tannin and aromas of dried fruits and dried rose petals. The time, patience and passion with which this Barbaresco is made makes it the best companion for the dish and rewards you with a joyful experience of taste and texture.” – Ilija Marojevic, Restaurant Manager
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​youtu.be/Go7n5riTZ8k

Bratwurst

From Viking Cruises:  Cooking with Karine: Bratwurst 
Taste a variety of German delicacies with Karine in Nuremberg’s medieval district, and learn some of the best side dishes to go with them, perhaps paired with a local brew.

youtu.be/_w01rSd9IMM​

AmaWaterways Lemon Meringue Pie

From AmaWaterways:
The Zambezi Queen’s culinary secret recipe lies in the crust.
The signature lemon meringue pie made on board Zambezi Queen always delights guests. Head Chef Josephine has selflessly unveiled the recipe to this delectable dessert to our AmaFamily – a special treat for those who have been ever so curious about the secret ingredient to its crust. Hint: It’s the coconut! Her culinary secret lies in the recipe below:
Ingredients
Biscuit Crust

• A scant ½ cup Brazil nuts, finely chopped
• 1 cup graham crackers or biscuit cookies, crushed
• ¾ cup desiccated coconut (60g)
• ½ cup butter, melted (125g)

Filling

• 2 tins full cream condensed milk (397g each)
• 4 eggs, separated
• ¾ to 1 cup freshly squeezed lemon juice
• 2 tablespoons Baker’s sugar

Preparation
For Biscuit Crust:
Heat oven to 356˚F. Mix all, press into deep 9 ½ inch (24cm) loose based tin. Bake for 10 min and allow to cool.
For Filling:
Mix condensed milk, egg yolks and lemon juice. Pour into crust and bake for 15 minutes. Remove from oven and allow to cool. Whip egg whites to stiff peaks. Beat in castor sugar until mix is stiff and glossy. Place back in the oven until golden brown. Regularly check on pie as this happens quickly. Allow to cool, or if you can’t wait, it’s just as delicious served warm.

Uniworld's Amsterdam Cocktail

From Uniworld Boutique River Cruises
AMSTERDAM COCKTAIL
Before there was London Dry Gin, there was genever, the juniper-infused spirit of the Netherlands. With a brisk malt flavor, it inspired the expression “Dutch courage” for its emboldening property. This version with genever, triple sec, lemon juice and bitters and a tulip garnish is easy to brave. Enjoy it onboard the River Princess on our Tulips & Windmills itinerary or make it at home!
 
Amsterdam Cocktail
INGREDIENTS:
5cl (1.69 fl oz) Genever
2.5cl (0.85 fl oz) triple sec
1.5cl (0.51 fl oz) lemon juice
2 dashes of orange bitters
PREPARATION:
Pour all ingredients over ice in a cocktail shaker. Shake and strain into a cocktail glass.

​Appealing?  Want to plan a river cruise for 2021 or 2022?  I would love to make this happen for you.

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