Hungry to travel?

​As 2021 comes to a close, from all of us at Tasteful Journeys, we wish you and your family a holiday season and new year filled with joy.  To celebrate this time of year with a special culinary flair, we have gathered a collection of recipes from some our favorite travel suppliers. Experience the holiday season by creating these authentic recipes at home.

Happy New Year

BAKED BRIE WITH CRANBERRIES, PECANS, FIG JAM AND THYME from Star Clippers
​There’s something decadent about taking that first dip into a round of melted brie cheese. Brie with sweet dried cranberries, fig jam, and nuts are a classic holiday flavor combination and you will be the hit of the party when you serve this at your upcoming festive events. Accompany with chips, crackers or a sliced baguette and enjoy!
INGREDIENTS
One 8-ounce round French-style brie
1/3 cup fig jam
1/3 cup sweetened dried cranberries
1/4 cup candied or toasted pecans, chopped
Two sprigs fresh thyme leaves
DIRECTIONS
1. Preheat the oven to 350°F
2. With a sharp knife, cut along the top inside edge of the round of brie and remove the top rind (edges will smooth as it bakes)
3. Place brie in a 6-8 ounce gratin baking dish
4. Bake for 15-20 minutes (until cheese is melted and bubbly)
5. Top brie with fig jam, cranberries and toasted pecans
6. Sprinkle with fresh thyme leaves
7. Serve hot with crackers, baguette or kettle chips

Brie Cheese

​Glühwein (Mulled Wine) from Viking Cruises 
In November and December, public houses in nearly every European town offer mulled wine as a delicious antidote to the season’s chill. To warm up on a stormy evening or put yourself in a celebratory mood, make your own at home. It is an easy, delightful way to share the holiday with friends. 
Ingredients
·         3 (750 ml) bottles dry red wine (zinfandel, pinot or Burgundy)
·         1 C (192 g) sugar
·         12 whole cloves
·         2 pinches allspice
·         2 pinches mace
·         1 pt (473 ml) brandy
·         1 qt (946 ml) dry white wine
·         1 med orange, cut into wedges
·         1 med lemon, cut into wedges
GARNISH
·         2 med oranges, sliced
·         12 cinnamon sticks
Directions
Pour red wine into a 3-gal (11-L) pot (or larger) and heat gently; add sugar and spices, stirring until sugar dissolves. Add remaining ingredients and steep for 1 hour over low heat. To serve, remove fruit wedges and strain out cloves, garnishing with orange slices and a cinnamon stick.
·         Prep time: 2 minutes.         Cook time: 1 hour. 
Makes 12 servings.

Glühwein (Mulled Wine)

​"WIENER SCHNITZEL" VIENNESE VEAL ESCALOPE from Uniworld“
​Wiener schnitzel is an Austrian delicacy; recipes for this national dish can be found in Viennese cookbooks from as far back as the 18th century. Austrians like to serve their schnitzel with a side of cranberry jam. Schnitzel also pairs well with a fresh draught beer. Cheers! Or as the Austrians and Germans say, Prost!”
–Mirko Peters Procurement & Food Manager 
INGREDIENTS:

• 8 veal loin slices, about 3 oz (90 g) each
• Salt to taste
• 4 eggs
• 3/4 cup (100 g) flour, sifted
• 1 1/2 cups (200 g) breadcrumbs, very fine
• 2 1/2 sticks (300 ml) butter
• 7 Tbsp (103.5 ml) vegetable or peanut oil
• Lemon slices and parsley for garnish

Suggested Side Dishes:
Parsley-tossed boiled potatoes, potato salad with optional cucumber slices, or lamb lettuce (Austrian Vogerlsalat).
PREPARATION:

1. Tenderize the veal with a meat tenderizer tool to about 1/16 – 1/8˝ (2–4 mm) and salt on both sides. On a flat plate, stir the eggs briefly with a fork; they will become too thin if you beat them too much. Lightly coat the veal slices in flour, then dip into the egg and finally, coat in breadcrumbs.
2. Heat the butter and oil in a large pan, allowing the fat to get very hot, and fry the schnitzels until golden brown on both sides. Make sure to toss the pan regularly so that the schnitzels are surrounded by oil and the breading becomes “fluffy.”
3. Remove the cutlets and drain on paper towels. Fry the parsley in the remaining oil and drain. Place the schnitzels on a warmed plate and serve garnished with parsley and slices of lemon.
   Serves 4

"WIENER SCHNITZEL" VIENNESE VEAL ESCALOPE

​Pepperoni-pizza baked potatoes from Riviera River Cruises
Here’s a tasty and hearty recipe perfect for the cooler weather (or anytime) …
Ingredients
4 large baking potatoes, washed, patted dry, pierced all over with a sharp knife
1 ½ tablespoons olive oil
Salt and pepper to taste
1 medium onion, chopped
1 cup sliced mushrooms
½ cup sliced pepperoni rounds (about 1 ¾ oz.)
1 8-oz. can tomato sauce
½ teaspoon Italian seasoning
1 cup shredded mozzarella
Instructions
Step 1
Preheat oven to 425°F. Line a baking sheet with parchment. Rub potatoes with 1/2 tbsp. oil, then sprinkle with salt. Place potatoes on a paper towel and microwave until just tender, about 10 minutes, turning halfway through. Transfer potatoes to baking sheet. Bake until skins are crisp, about 15 minutes.
Step 2
Heat remaining oil in a large skillet over medium-high heat. Cook onion and mushrooms, stirring occasionally, until soft and beginning to brown, about 5 minutes. Stir in pepperoni, tomato sauce, Italian seasoning and 1/4 tsp. each salt and pepper.
Step 3
Remove potatoes from oven. Place oven rack 5 inches from heat source; preheat broiler. Carefully cut a slit in top of each potato; squeeze ends to open. Fluff inside of potato with a fork. Divide pepperoni mixture among potatoes; top with mozzarella. Broil until cheese is melted and starting to brown, approximately 2 minutes. Serve immediately.

Pepperoni-pizza baked potatoes

​Provençale Scallops from Windstar Cruises
Coquilles St. Jacques is a classic French dish from the Provence region that can be a main dish for two or a savory side dish for multiple guests. Scallops, lemon and garlic perfectly combine to partner with dry French Sauvignon Blanc, but consider going native with a tart pink rosé from the Riviera’s Provence region. Definitely a meal to enjoy while on the 7-day Yachtsman’s Harbors of the Rivieras voyage that takes you along the French coastline between Barcelona and Rome. But in the meantime give yourself a sneak peek with the below recipe and pair with your favorite French wine.
Yields: 4 servings
Ingredients:
·         ½ cup dry bread crumbs
·         1 tablespoon melted butter
·         6 ounces shredded Gruyere cheese
·         1 cup mayonnaise
·         ¼ cup dry white wine
·         1 tablespoon chopped fresh parsley
·         5 tablespoons butter (divided 2 tablespoons, 3 tablespoons)
·         16 sea scallops
·         1 teaspoon salt
·         ½ teaspoon ground pepper
·         4 ounces button mushrooms, diced
·         ½ cup chopped onion
Directions: 
​1.    In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
2.    In another small bowl, combine the cheese, mayonnaise, white wine and parsley; mix thoroughly and set aside.
3.    In a skillet over medium heat, season the scallops with salt and pepper and then sauté in 2 tablespoons of butter until opaque. Preheat broiler to 400 degrees.
4.    Add 3 tablespoons of butter to cook the mushrooms and onions. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or the scallop shells if available. Top with bread crumb mixture.
5.    Broil in a preheated broiler 6 inches from the heat for 5 minutes or until browned and bubbly.

Provençale Scallops

​Vanillekipferl  Cookies from Ama Waterways
One of Austria’s most famous holiday desserts, vanillekipferl, are a well-loved treat among the countries of the Danube River, including Austria, Germany, the Czech Republic, and Hungary. Stop by one of Europe’s festive Christmas Markets to taste this delightful local delicacy.
Ingredients 
» 1 cup soft butter 
» 1 pinch of salt 
» 2 tbsp vanilla sugar 
» 1 egg yolk 
» 2 1/2 cups plain flour, sifted 
» 1/2 cup ground almonds 
» 2 tbsp powdered sugar 
Preparation 
Mix the butter, salt, vanilla sugar and egg yolk in a bowl using a hand mixer. Add ground almonds and flour and knead into a dough, then divide into quarters.  
Form four rolls, cover with cling wrap and cool for an hour. On a floured surface, cut the rolls into slices and form crescents. Put cookies on a greased or parchment-lined sheet.  
Bake at 320° F for 12-15 minutes. Carefully remove and dip each cookie in powdered sugar while still warm. Cool completely on a rack. 
Makes 25-30 cookies.

Vanillekipferl Cookies

​Tipsy Laird (Scottish Sherry Trifle) from European Waterways
Here’s a recipe for a delicious dessert – Tipsy Laird – a Scottish version of the classic sherry trifle which is often served on special occasions like Christmas or New Year’s Eve.
Ingredients

• 8 sponge fingers
• 3 tblsp of raspberry jam
• 6 digestive or ratafia biscuits
• 1 dram of sweet sherry
• 1 dram of whisky or Drambuie
• A handful of fresh raspberries
• 1 cup of double cream
• 1 tblsp of caster sugar
• Flaked almonds toasted to decorate

For the custard:

• 2 egg yolks
• 1.5 ounces of caster sugar
• 4 drops of vanilla essence
• 1 cup of milk
• 2/3 cup of double cream

 
Method1.    Start by making the custard. Beat together the egg yolks and sugar until pale. Mix the cream, milk and vanilla in a pan and warm to just below boiling point. Pour into the beaten egg mixture, blending well. Return to the pan over a low heat and stir continuously until thickened. Transfer to a bowl and cool.
2.    Spread the sponge fingers with the raspberry jam and place in the bottom of a large glass bowl or small trifle dishes. Roughly crush the biscuits and scatter over the jammed sponge. Mix the sherry and whisky (or Drambuie) and pour over the biscuit and sponge. Leave it to soak in.
3.    Whisk the double cream and caster sugar to thick peaks and fold in more whisky if preferred. Pour the cooled custard over the sponge and top with a layer of raspberries. Spoon over the thickened cream and decorate with a scattering of toasted flaked almonds. Tipsy Laird Complete!
Serves 6.

Tipsy Laird (Scottish Sherry Trifle)

​Warmest Wishes this Holiday Season   Cheers to cherished travel memories and a new year bright with promise.   ​We value the trust you place in our team and want to thank you for your continued loyalty.  Wishing you a travel-filled 2022 and look forward to working with you in the new year.

Get In Touch!