justlindal1 Posted April 12, 2006 #51 Share Posted April 12, 2006 ppeckham: I would be interested in having the recipe for the chilled orange sory. Thanks 1 Link to comment Share on other sites More sharing options...
TanIslandGirl Posted April 12, 2006 #52 Share Posted April 12, 2006 :rolleyes: What a kind person you must be! My absolute favorite Carnival cocktail is "Kiss On The Lips" Would you happen to have that recipe? I will be on the Victory in August but would love to try to recreate it before then. Link to comment Share on other sites More sharing options...
JustJill54 Posted April 12, 2006 #53 Share Posted April 12, 2006 Hi Pineapple Girl! Thank you so much for doing this! As I didn't want to buy the whole book for just one recipe... Anyhow I was wondering if you perhaps had the recipe for the Red Potato Salad that they serve at the Grill Area up on deck? Thanks again~ Jh Link to comment Share on other sites More sharing options...
sluggo Posted April 13, 2006 #54 Share Posted April 13, 2006 Do you have Bitter and Blanc That was my favorite dessert - so consider this a 2nd request please :) ... pretty please :D:D:D Link to comment Share on other sites More sharing options...
PineappleGal Posted April 14, 2006 Author #55 Share Posted April 14, 2006 Oh oh! I could also use the recipe for the American Navy Bean Soup. My son loved that! Thank you thank you thank you! PS My wife is making the Pumpkin Soup tonight :) Just wondering How did the Pumpkin Soup come out? Was it like that ship? Let me know...Feedback is welcome... Link to comment Share on other sites More sharing options...
PineappleGal Posted April 14, 2006 Author #56 Share Posted April 14, 2006 :rolleyes: What a kind person you must be! My absolute favorite Carnival cocktail is "Kiss On The Lips" Would you happen to have that recipe?I will be on the Victory in August but would love to try to recreate it before then. The Kiss on the Lips recipe is located on my other Thread "Carnival Cocktails" I know alot of people are looking for that recipe. Link to comment Share on other sites More sharing options...
PineappleGal Posted April 14, 2006 Author #57 Share Posted April 14, 2006 Recipes I don't have in the book: Bitter and Blanc Red Potato Salad Chilled Orange Sory - ask Ppeckham (I would like that too) American Navy Bean Soup Grand Mariner(Spelling Wrong) Souffle Vanilla Souffle Hot Custard Tiramisu Vine Ripe Cream of Tomato w/ Touch of Gin **If anyone has these recipes I would love it you could share it with the rest of us, I know I would like these items as well**Sorry once again that I don't have these recipes, I should post a list of possible recipes so we don't have this happen again. Sorry again*** Link to comment Share on other sites More sharing options...
GoinCruisin Posted April 14, 2006 #58 Share Posted April 14, 2006 Recipes I don't have in the book: Bitter and Blanc Red Potato Salad Chilled Orange Sory - ask Ppeckham (I would like that too) American Navy Bean Soup Grand Mariner(Spelling Wrong) Souffle Vanilla Souffle Hot Custard Tiramisu Vine Ripe Cream of Tomato w/ Touch of Gin **If anyone has these recipes I would love it you could share it with the rest of us, I know I would like these items as well**Sorry once again that I don't have these recipes, I should post a list of possible recipes so we don't have this happen again. Sorry again*** Most of those are ones that many of us have looked for over the years... and while many will post a copycat, we have rarely seen the Carnival recipe. I am waiting for them to come out with some new cookbooks!! As much as I love mine, I want some new ones! The bitter and blanc has been one of the biggest requests on CC... there have been some copycats posted, I've never tried them... you may want to do a search and see what you think. Link to comment Share on other sites More sharing options...
GoinCruisin Posted April 14, 2006 #59 Share Posted April 14, 2006 Here ya go! There is a recipe in here... it's not Carnival, but you might want to give it a try!! http://boards.cruisecritic.com/showthread.php?t=208372&highlight=%22bitter+blanc%22 Link to comment Share on other sites More sharing options...
JustJill54 Posted April 16, 2006 #60 Share Posted April 16, 2006 Recipes I don't have in the book: Bitter and Blanc Red Potato Salad Chilled Orange Sory - ask Ppeckham (I would like that too) American Navy Bean Soup Grand Mariner(Spelling Wrong) Souffle Vanilla Souffle Hot Custard Tiramisu Vine Ripe Cream of Tomato w/ Touch of Gin **If anyone has these recipes I would love it you could share it with the rest of us, I know I would like these items as well**Sorry once again that I don't have these recipes, I should post a list of possible recipes so we don't have this happen again. Sorry again*** I knew that might happen. Anyhow, I have found a few copycat recipes online that I will be merging & adapting to try and replicate the Red Potato Salad I found on board, I will let you all know how things go. ~ Jh Link to comment Share on other sites More sharing options...
needsomesun Posted April 17, 2006 #61 Share Posted April 17, 2006 PineappleGal, My wife did make the Pumpkin Soup. My daughter and my wife were the ones that had it on the cruise; I never tasted it on the ship. First, my wife did scale the recipe back a little from the 300 serving size given ;) . I don't know how much she reduced it by, but we still had a lot of soup! At first taste, my daughter wasn't sure that my wife's creation was as good as what she had on the ship (although she thought it was good). However, when she had some more later, she said something like "I don't know, maybe it tastes about the same". My opinion is that nothing you have at home is going to taste quite the same as it will on the ship (especially when you've got to clean up your own mess when you're done!). My sons and I - who didn't taste the soup onboard - all thought is was very good. Thanks again for doing this!! Tom Link to comment Share on other sites More sharing options...
HarleyChick Posted April 17, 2006 #62 Share Posted April 17, 2006 Hi Pineapplegal, You are so sweet to offer to do this. The recipes I'm looking for might be a stretch, but I'd appreciate if you'd check for them. I'm looking for the steak salad with asian vinagrette dressing. Also, there was a pasta salad on the lido deck at lunch that had shredded cheddar in it. Thanks so much! Link to comment Share on other sites More sharing options...
PineappleGal Posted April 18, 2006 Author #63 Share Posted April 18, 2006 Hi Pineapplegal,You are so sweet to offer to do this. The recipes I'm looking for might be a stretch, but I'd appreciate if you'd check for them.I'm looking for the steak salad with asian vinagrette dressing. Also, there was a pasta salad on the lido deck at lunch that had shredded cheddar in it.Thanks so much! I will try to post the steak salad later today, currently I am at school and will be unable to get this out to you. Don't worry I won't forget about you. Link to comment Share on other sites More sharing options...
mntravler Posted May 4, 2006 #64 Share Posted May 4, 2006 Hi PineappleGal Thanks for all the recipes they are great, also taking the time to post. I'm looking for Pan Seared Filler of Tilapia Is it in the book?Thanks Karen. We had this on the Liberty in March.:) Link to comment Share on other sites More sharing options...
PineappleGal Posted May 4, 2006 Author #65 Share Posted May 4, 2006 Hi PineappleGal Thanks for all the recipes they are great, also taking the time to post. I'm looking for Pan Seared Filler of Tilapia Is it in the book?Thanks Karen. We had this on the Liberty in March.:) Pan Seared Tilapia Equipment: Frying pan Dish Small bowl Spatula or Fish Spatula Ingredients: Tilapia fillets Milk Spices (See below for Spices; I Italiced(sp?) them) Oil/butter Preparation: Place fillets in dish and cover with milk and allow to soak for at least an hour, or overnight in the refrigerator. Milk helps with any flavor or other issues when using bargain fillets or fillets that are more than a day or so old, or with very strong tasting fish. In the small bowl, place spices such as granulated garlic, fresh ground black pepper, orange peel, red pepper, and such to create a dry rub mixture. If you need to cheat, use something like Mrs. Dash augmented with things liked smoked paprika, dill, etc. Pour off the milk and sprinkle rub on one side. Heat the skillet on medium to medium high, oil as needed, and place fillets in rub side down. Sprinkle bare side with rub mixture. Turn as needed, and remove from heat. Sauce: Tilapia Cream Sauce Equipment: Sauce Pot Spoon Whisk Ingredients: Tilapia ends, pieces, etc. Oyster juice Water Butter Capers Heavy cream Kosher salt Fresh ground black pepper Preparation: See if your fishmonger has some scrap tilapia, or if they only get what comes in, purchase a small fillet or such. Place fish in saucepan and add about a cup of water and half the bottle of oyster juice. Over medium heat, let the mixture simmer for an hour or so until the fish is done and the flavor of the tilapia has spread. Remove the fish and then add pepper and some capers. Reduce the mixture by at least two thirds, maybe a bit more, until the flavors have intensified. Then and only then add salt to taste. Add in 1T or so of butter, and then a small amount of cream and mix/whisk well. Remove from heat, taste, and re-season as necessary. Serve warm over the tilapia fillets. **Any questions let me know, sorry that I don't have the measurements but I guess if your having a couple of people then eye-ball it** GOOD LUCK!! Link to comment Share on other sites More sharing options...
KroozFoolz Posted May 4, 2006 #66 Share Posted May 4, 2006 Chocolate Decadence and Tiramisu recipes are in the Carnival Creations cookbook. Link to comment Share on other sites More sharing options...
Cruisin2Sun Posted May 4, 2006 #67 Share Posted May 4, 2006 I have obtained this from Carnival. Unfortunately, it's for 700 people :eek: :eek: I have a contact at my work who might be able to cut it down. I'll repost if I get that done... Bitter & Blanc Chocolate Brioche pudding Portions :700 Ingredients Quantity Egg yolk 15 lb Sugar 10 lb Brioche bread 36 no. ( 9 four inch pans) Heavy cream 14 ea White chocolate 40 lbs Butter 15 lbs Meringue : Egg whites 12 lb Sugar 8 lb For Vanilla sauce : Milk 6 ltr Sugar 1 kg Corn flour 300 gms Egg yolks 40 ea Vanilla extract few drops For greasing : Butter solids 4 lbs Sugar 6 lb Ganache 8 lb METHOD : For Vanilla sauce, boil milk & sugar, cream yolks & cornflour & whisk in the milk,add vanilla extract & cook on slow heat till it reaches a coating consistency. Strain Remove the sides of the brioche bread, cut into dices & soak in cream. Melt the chocolate with butter & keep aside. In a mixing bowl, cream sugar & yolk, add the melted chocolate on slow speed. Add the bread & cream, mix well. In a separate bowl, prepare meringue & fold into the bread mixture. Grease the soufflé cup, put one spoon of ganache on the base, portion out the pudding mixture, keep aside. Bake in the evening at 180 f for 45 mins. Remove, dust with powdered sugar & serve with vanilla sauce. Link to comment Share on other sites More sharing options...
Rena921 Posted May 4, 2006 #68 Share Posted May 4, 2006 How about the chilled avacado soup.....yummy. Pineapplegal, you really are a sweetheart for doing all of this! Thank you so much. Link to comment Share on other sites More sharing options...
mntravler Posted May 4, 2006 #69 Share Posted May 4, 2006 PineappleGal, Thanks so much for the recipe Karen:) Link to comment Share on other sites More sharing options...
HarleyChick Posted May 4, 2006 #70 Share Posted May 4, 2006 Hi Pineapplegal, At the risk of being a pest, this is just a reminder of my previous post. :o I'm looking for the steak salad with asian vinagrette dressing. Also, there was a pasta salad on the lido deck at lunch that had shredded cheddar in it. Thanks so much! Link to comment Share on other sites More sharing options...
PineappleGal Posted May 4, 2006 Author #71 Share Posted May 4, 2006 Hi Pineapplegal,At the risk of being a pest, this is just a reminder of my previous post. :o I'm looking for the steak salad with asian vinagrette dressing. Also, there was a pasta salad on the lido deck at lunch that had shredded cheddar in it.Thanks so much! Sorry again, I've been looking all over for the Steak Salad w/asian vinagrette and couldn't find the recipe. Also with the pasta salad someone asked me early about that and I couldn't find that also. Sorry once again. Any other requests? Link to comment Share on other sites More sharing options...
HarleyChick Posted May 5, 2006 #72 Share Posted May 5, 2006 PineappleGal, thanks so much for looking anyway, that was very sweet and I do appreciate it. Link to comment Share on other sites More sharing options...
PineappleGal Posted May 5, 2006 Author #73 Share Posted May 5, 2006 How about the chilled avacado soup.....yummy. Pineapplegal, you really are a sweetheart for doing all of this! Thank you so much. Chilled Avacado Soup Serves/Makes:12 Ingredients 3 cucumbers, peeled, seeded and diced. 1 clove minced garlic 1 tsp (5 ml) ground cumin 1 tsp (5 ml) ground ancho chili (or chili powder) 1/4 cup (60 ml) chopped cilantro juice of 2 limes 1 quart (950 ml) of low-fat buttermilk 12 oz (336 grm). plain yogurt 5 ripe avocados 2 cups (475 ml) chicken stock or water salt pinch or more of cayenne pepper pinch of dried mint Preparation Puree avocados with lime juice in a blender or food processor. Put puree into large bowl and wisk in yogurt, buttermilk, and chicken stock. Add chili powder, garlic, cumin, cayenne and mint. Stir in the diced cucumber. Taste for salt (at least 1/4 tsp) Garnish the soup with cilantro. GOOD LUCK; Any questions let me know!! Link to comment Share on other sites More sharing options...
LRene Posted May 5, 2006 #74 Share Posted May 5, 2006 Pineapple Gal - is there a recipe for Tomato Soup? I've had it on only one ship (in Europe) and it was incredibly good. I think I had 3 bowls. What am I asking? I don't even cook! But if you find the recipe, I'll find someone to make it and I promise I'll do the dishes! Link to comment Share on other sites More sharing options...
Cruisin2Sun Posted May 10, 2006 #75 Share Posted May 10, 2006 I have obtained this from Carnival. Unfortunately, it's for 700 people :eek: :eek: I have a contact at my work who might be able to cut it down. I'll repost if I get that done... I got it! We made it tonight and it tastes like the real thing, as far as I can remember. WARNING - it takes a long time, with a lot of measuring and weighing, and you will use many pots and pans and bowls. Do it when you have a lot of time. Bitter & Blanc Chocolate Brioche Pudding serves 8 Ingredients / Quantity For Vanilla Sauce: Whole Milk / 6 ounces liquid Sugar / 1 ounce (2 Tbsp) Cornstarch / 1 Tbsp. Egg yolks / 2 quantity Vanilla Extract / 1 tsp. For Pudding & Meringue Mixture: PUDDING: Brioche bread, crusts removed / 8 ounces Egg yolk / 3 ounces Sugar / 2 ounces (4 Tbsp) Heavy cream / 5 ounces liquid White chocolate / 8 ounces Butter / 3 ounces (6 Tbsp) MERINGUE: Egg whites / 2 ounces or 1/4 cup (about 2-3 yolks) Sugar / 1 1/2 ounces (3 Tbsp) For Ganache: Dark Chocolate / 6 ounces Heavy Cream / 4 ounces liquid For greasing : Butter solids / 1-2 Tbsp to coat Sugar / 1-2 tsp to coat METHOD : For Vanilla sauce, boil milk & sugar in small saucepan. In small bowl, cream yolks & cornstarch; whisk in the milk, add vanilla extract. Pour back into saucepan & cook on slow heat till it reaches a coating consistency. Strain lumps. (may add a few drops of milk if too thick). For Ganache: In saucepan, heat heavy cream to simmer. Put dark chocolate into bowl and pour simmering cream over chocolate. Stir gently until smooth. Cool slightly. For Pudding: Remove the crusts of the brioche bread, dice into squares. Put in large bowl and pour cream over bread; let soak in. In saucepan, melt the white chocolate with 6 Tbsp. butter & set aside. In a mixing bowl, cream sugar & yolk, add the melted white chocolate/butter mixture on slow speed. Add the cream-soaked bread, mix well. In a separate bowl, prepare meringue by whipping room temperature egg whites and sugar til thickened; fold into the bread mixture. Grease individual soufflé cups with butter and sprinkle lightly with sugar. Spoon a layer of ganache into the bottom of each cup. Top with bread pudding mixture. Bake at 325 degrees F for 45 mins. Remove, cool slightly, dust with powdered sugar & serve with vanilla sauce. NOTES; Brioche is a spongy textured, sweeter, egg bread. Whole Foods had it ($5.99 per loaf - NOT!!) Trader Joe's has brioche rolls (not a loaf) for $2.99 - I used 4 of the 6 rolls and had 2 left for sandwiches. You could substitute a combination of Kings Hawaiian sweet bread and yellow dinner rolls if you can't find brioche - my chef contact said don't do it - it wouldn't be the same. Culinary bakers use scales for everything - hence the "3 ounces egg yolk, 2 ounces egg white, 8 ounces bread." I have a kitchen scale and weighed the eggs yolks and whites. Good Luck! Gail Link to comment Share on other sites More sharing options...
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