Joanie -- recipes for you!!

[Krazy Kruizers]

Someone recently asked about Panama Buns, which is what got me started with the recipe pages. Well, I now have the recipe posted on the Recipe site, but am adding it here as well.

 

Krentenbollen (Dutch Currant Rolls/Panama Buns)

 

Makes 12 medium rolls

 

1 cup currants

1/2 cup dark raisins

2 cups all purpose flour

1 cup whole wheat flour

2 teaspoons active dry yeast

1 cup warm milk

1 teaspoon sugar

1 teaspoon salt

2 tablespoons unsalted butter, softened

1 large egg

 

1 large cookie sheet or jelly roll pan lined with parchment or foil (parchment works best)

 

1. Cover the currants and raisins with water in a medium saucepan and cook over medium heat. Bring to a boil and drain. Cool the currants and raisins in a

single layer on a plate covered with paper towels.

 

2. Mix both of the flours in a bowl, pour half of the flour mixture into an electric mixer bowl.

 

3. Whisk the yeast into the milk, then stir the yeast mixture into the flour in the electric mixer bowl, using a large rubber spatula. Cover the electric mixer bowl with plastic wrap and set it aside until it begins to visibly rise, about 20 minutes.

 

4. Stir the now risen flour mixture in the electric mixer bowl to deflate it and add the remaining flour, sugar, salt, butter, and egg and stir them into the mixture with a large rubber spatula.

 

5. Place the electric mixer bowl on the mixer and with the dough hook attached mix on lowest speed for 2 minutes. Stop the mixer and let the dough rest for

10 minutes.

 

6. Mix the dough on medium speed for 2 minutes, or until it is smooth and elastic. Lower the speed to lowest speed setting and mix in the cooled currants and

raisins.

 

7. Scrape the dough into a buttered bowl and turn it so that the top is buttered. Press plastic wrap against the dough (this keeps a thin crust from developing) and let it rise at room temperature until doubled, about 1 hour.

 

8. Scrape the dough onto a flat, lightly floured work surface and press the dough into a fairly square shape. Use a knife or bench scraper (I use an Alaskan Ulu) to cut the dough into 12 equal pieces.

 

9. Round each piece of dough in the palm of your hand to make it into a ball and to stretch a smooth, even skin around it. Arrange the rolls without touching each other on the prepared pan (about 2-3 inches between each roll).

 

10. Cover the rolls with a towel or oiled or buttered plastic wrap and allow them to rise until doubled, about 1 hour.

 

11. About 15 minutes before the rolls are completely risen set a rack in the middle level of the oven and preheat to 375 degrees.

 

12. Bake the rolls until they are well risen and deep golden brown, about 20 minutes. Their internal temperature should be about 200 degrees.

 

13. Cool the rolls on a rack.

 

These rolls sound just like the ones that we get everyday in the Lido, dining room, Neptune Lounge.

[Krazy Kruizers]

On all the Panama cruises that we have been on -- both full transits and partials we have had the Panama Rolls/Buns that have the cream and mandarin oranges in them.

 

On our recent Zuiderdam cruises they had them in one of the cooking demonstrations. Sadly they gave the recipe in grams, liters, etc.

 

Panama Roll dough:

1 pound all purpose flour

10 grams salt

37.5 grams sugar

10 grams instant yeast

37.5 grams butter

1 egg

1/4 liter milk

 

Mix all ingredients together.

 

Filling: Custard Cream:

3/4 liters of milk (make sure you boil the milk)

1 Mandarin orange -- cut into 1/2 inch bits

1/4 kilo sugar

125 grams cornstarch

3 egg yolks

 

Mix sugar, cornstarch and egg yolks first before mixing with the boiled milk. Add the mandarin orange bits.

 

Topping: Streusel (The Zuiderdam is the only ship where the buns had a topping) - Optional

1/2 pound flour

1/4 pound butter

1/4 pound sugar

 

Mix all the ingredients together.

 

Preparation:

 

Preheat oven to 400 degrees F.

Flatten the dough using a rolling pin then cut into 4 inch squares and put the filling into the center of each square (about 1 heaping teaspoon). Fold the dough over the filling 4 times. Cover the outside with egg wash. Place on cooky sheets. If you are using the streusel, now is the time to top the buns with it.

 

Let rest for 25 minutes at room temperature.

 

Bake for 10 minutes -- serve warm.

 

Makes about 2 dozen.

[TiogaCruiser]

LastSpring there was a several page post that included the recipe for the raisin rolls with measurements in cups and teaspoon. . If interested, search for Dutch raisin rolls.

FWIW have been experimenting with the HAL recipe, and substituted dried cranberries for raisins and added 2T pumpkin butter + 1 extra T sugar to the dough when you combine with the egg. These will (hopefully) be on our Thanksgiving table.

[IRL_Joanie]

On all the Panama cruises that we have been on -- both full transits and partials we have had the Panama Rolls/Buns that have the cream and mandarin oranges in them.

 

On our recent Zuiderdam cruises they had them in one of the cooking demonstrations. Sadly they gave the recipe in grams, liters, etc.

 

Panama Roll dough:

1 pound all purpose flour

10 grams salt

37.5 grams sugar

10 grams instant yeast

37.5 grams butter

1 egg

1/4 liter milk

 

Mix all ingredients together.

 

Filling: Custard Cream:

3/4 liters of milk (make sure you boil the milk)

1 Mandarin orange -- cut into 1/2 inch bits

1/4 kilo sugar

125 grams cornstarch

3 egg yolks

 

Mix sugar, cornstarch and egg yolks first before mixing with the boiled milk. Add the mandarin orange bits.

 

Topping: Streusel (The Zuiderdam is the only ship where the buns had a topping) - Optional

1/2 pound flour

1/4 pound butter

1/4 pound sugar

 

Mix all the ingredients together.

 

Preparation:

 

Preheat oven to 400 degrees F.

Flatten the dough using a rolling pin then cut into 4 inch squares and put the filling into the center of each square (about 1 heaping teaspoon). Fold the dough over the filling 4 times. Cover the outside with egg wash. Place on cooky sheets. If you are using the streusel, now is the time to top the buns with it.

 

Let rest for 25 minutes at room temperature.

 

Bake for 10 minutes -- serve warm.

 

Makes about 2 dozen.

 

Oh Man they sound so good!!!

 

I am uploading them on the Breads page now!!

 

Joanie

[IRL_Joanie]

LastSpring there was a several page post that included the recipe for the raisin rolls with measurements in cups and teaspoon. . If interested, search for Dutch raisin rolls.

FWIW have been experimenting with the HAL recipe, and substituted dried cranberries for raisins and added 2T pumpkin butter + 1 extra T sugar to the dough when you combine with the egg. These will (hopefully) be on our Thanksgiving table.

 

Thank You TiogaCruiser for making me soooooo hungry now:D

 

As soon as I post this I am going looking for the Dutch raisin rolls for conversions.

 

Joanie

[canadianbear]

Please excuse me as this may be a stupid question..but...is there a recipe page somewhere on here?!!! :confused:

[canadianbear]

I found it!!! I found it!!! Sorry...I did some more exploring on here....Wow...didn't even know that existed....recipes...yahoo!

[IRL_Joanie]

I found it!!! I found it!!! Sorry...I did some more exploring on here....Wow...didn't even know that existed....recipes...yahoo!

 

 

LOL not a stupid question at all!!

 

I think I have all the links in my signature, on the Staterooms/Cabins photos main pages and it is also in the Foodies section of CC:)

 

Glad you found it and hope you might want to contribute also:)

 

Joanie

[Krazy Kruizers]

Chilled Raspberry Soup (from HAL demo)

Yield - 6 servings

Ingredients:

2 pints fresh strawberries, gently washed

2 cups sour cream

1 cup whole milk

1 cup ginger ale

1/4 cup sugar

2 tablespoons triple sec

2 tablespoons fresh lemon juice

Preparation:

Reserve 6 raspberries for garnish. In a blender or food processor, puree the remaining raspberries until smooth. Strain the mixture through a fine sieve over a nonreactive bowl, pushing through as much of the pulp as you can, leaving the seeds behind.

Whisk the remaining ingredients, except for the reserved berries, into the puree. Cover and refrigerate until cold.

To serve, divide the soup among the chilled bowls and garnish with the reserved raspberries - cup up into quarters.

Variation: for chilled blueberry soup, substitute blueberries for the raspberries and the same quantity of Champagne for the triple sec.

[Krazy Kruizers]

Chilled Sour Cherry Soup with Creme Fraiche and Fried Ginger (from HAL demo)

Yield - 8 servings

Fried Ginger:

1 cup water

1 cup sugar

1/3 cup thin slices of fredh ginger

2 cups canola oil

Sour Cherry Soup:

2 pounds fresh or frozen cherries, pitted

1 cup water

10 star anise, cracked

1/2 teaspoon grated orange zest

3/4 cup black currant vinegar (available from gourmet food stores)

To Assemble:

3/4 cup creme fraiche

20 fresh sour cherries, pitted anf halved

10 leaves fresh mint, very thinly sliced

1 tablespoon honey 1/2 teaspoon grated orange zest

For the Fried Ginger:

In a small saucepan, combine water and sugar over medium heat. Cook, stirring until sugar dissolves. Bring mixture to s simmer. Add ginger and cook, stirring, for 3 minutes. Strain ginger and put it to dry on paper towels.

In a thick-bottomed pan or cast iron skillet, heat oil to 350 degrees F. (A small piece of bread dropped in the oil should float to the surface almost immediately and vrown within 45 seconds). Deep fry ginger until golden brown, about 2 minutes. Drain on paper towels and reserve.

For the Cherry Soup:

Put cherries through a juicer, reserving both the juice and pulp separately. In a small saucepan, combine water, star anise, and orange zest. Place over medium heat and bring to a simmer. Cook, stirring occasinally, for 20 minutes. Strain through a fine sieve into a nonreactive bowl.

Stir in reserved cherry juice. Tasting as you go, slowly add vinegar, stopping when a balanced flavor is reached. Cover and refrigerate until cold.

To Assemble:

In a medium bowl, whick in creme fraiche until somewhat lightened. With a rubber spatula, fold in 2 to 3 tablespoons of the reserved cherry pulp. Cover and refrigerate until cold.

In another medium bowl, combine the halved cherries, mint, and orange zest. Cover and refrigerate until cold.

To Serve:

Divide cherry creme fraiche, minted cherries, and fried ginger among chilled soup bowls. Gently ladle cherry soup around garnishes and serve immediately.

[IRL_Joanie]

Chilled Sour Cherry Soup with Creme Fraiche and Fried Ginger (from HAL demo)

 

Yield - 8 servings

 

Fried Ginger:

1 cup water

1 cup sugar

1/3 cup thin slices of fredh ginger

2 cups canola oil

 

Sour Cherry Soup:

2 pounds fresh or frozen cherries, pitted

1 cup water

10 star anise, cracked

1/2 teaspoon grated orange zest

3/4 cup black currant vinegar (available from gourmet food stores)

 

To Assemble:

3/4 cup creme fraiche

20 fresh sour cherries, pitted anf halved

10 leaves fresh mint, very thinly sliced

1 tablespoon honey 1/2 teaspoon grated orange zest

 

For the Fried Ginger:

In a small saucepan, combine water and sugar over medium heat. Cook, stirring until sugar dissolves. Bring mixture to s simmer. Add ginger and cook, stirring, for 3 minutes. Strain ginger and put it to dry on paper towels.

 

In a thick-bottomed pan or cast iron skillet, heat oil to 350 degrees F. (A small piece of bread dropped in the oil should float to the surface almost immediately and vrown within 45 seconds). Deep fry ginger until golden brown, about 2 minutes. Drain on paper towels and reserve.

 

For the Cherry Soup:

Put cherries through a juicer, reserving both the juice and pulp separately. In a small saucepan, combine water, star anise, and orange zest. Place over medium heat and bring to a simmer. Cook, stirring occasinally, for 20 minutes. Strain through a fine sieve into a nonreactive bowl.

 

Stir in reserved cherry juice. Tasting as you go, slowly add vinegar, stopping when a balanced flavor is reached. Cover and refrigerate until cold.

 

To Assemble:

In a medium bowl, whick in creme fraiche until somewhat lightened. With a rubber spatula, fold in 2 to 3 tablespoons of the reserved cherry pulp. Cover and refrigerate until cold.

 

In another medium bowl, combine the halved cherries, mint, and orange zest. Cover and refrigerate until cold.

 

To Serve:

Divide cherry creme fraiche, minted cherries, and fried ginger among chilled soup bowls. Gently ladle cherry soup around garnishes and serve immediately.

 

Oh Man!!! we are having chilled soups with dinner this weekend!!

 

Got them up o the main Recipes page now and will get them up on the back up in just a second!!

 

Thank you Yonnie!!

 

Joanie

[Krazy Kruizers]

You are welcome.

We were supposed to have had both soups according to the menus I got for the Zuiderdam. But only the Raspberry Soup was offered 2 times in 10 days.

It was excellent.

I have some more recipes -- will look them over and see if any of them were actually prepared for our cruise.