barbarah33 Posted February 15, 2012 #51 Share Posted February 15, 2012 I was on the Eurodam last week and fell in love with the pho soup in Tamarind. It was a coconut/chicken flavor and I have already tried to come up with something close to it but I know I am missing some of the main ingredients. Does anyone happen to have that recipe? I thank you in advance. Link to comment Share on other sites More sharing options...
3badboys Posted February 27, 2012 #52 Share Posted February 27, 2012 Barbara- We have a few we brought home with us. not sure how to reach you! dont have the one you are looking for but a few others. facebook me, or email at kimmcbee at aol dot com. Hope to hear from you soon. Kim Link to comment Share on other sites More sharing options...
DanceJuani Posted January 31, 2014 #53 Share Posted January 31, 2014 I would love to get the recipe for the Apple Tarte Tatin. It is the best I've ever had!! Thanks so much in advance, Juanita Link to comment Share on other sites More sharing options...
Skorpora Posted January 31, 2014 #54 Share Posted January 31, 2014 Thank you sooo much for posting the recipe for the Birch's Muesli. That and the Bread Pudding are my faves! Sent using the Cruise Critic forums app Link to comment Share on other sites More sharing options...
IRL_Joanie Posted January 31, 2014 #55 Share Posted January 31, 2014 (edited) I would love to get the recipe for the Apple Tarte Tatin. It is the best I've ever had!!Thanks so much in advance, Juanita I do have a couple of Apple Desserts, just not sure which one you mean because they are sometimes, note that I said "sometimes", called by a different name: 1st: Apple crumble tart Apple filling Same recipe as apple strudel APPLE STRUDDEL Filling 575-gr. bread crumbs 850-gr. butter (melted) 4kg 275 gr. Apples sliced 500 gr. sugar 850 gr. raisins 10 gr. cinnamon powder Mix all ingredients together Ready to use Streusel mix 1 lbs. butter 1 lbs. margarine 4 lbs. flour 2 lbs. sugar Salt Vanilla Melt butter and margarine together Mix all dry ingredients well Add the butter and vanilla Mix well until small crumbs form Refrigerate before using so topping crumbles easily Assemble the cake Sweet dough Apple filling Topped with streusel mix Bake at 200 degree Celsius Decorated as the picture 2nd CARAMELIZED APPLE TART Puff pastry (ready made) Almond cream (Ready made) Fresh apple Caramelized sugar Roll the puff pastry in individual round shape Spread evenly almond cream Lay very thin slice of apple on top of the puff dough Sprinkle with sugar Bake at 200 degree Celsius Before serving sprinkle with caramelized sugar and burn with the torch the same way as the crème brulee Almond cream Crème d amandes 1 kg ready mix crème d amandes Albert Schaffer 250 gr. butter (soft) 350 gr. water Almond extract Mix all ingredients together for 3 minutes at high speed Ready to use If the product is not onboard 500 g margarine 1 kg almond paste 8 eggs 100 gr. flour Almond extract Mix first margarine, almond paste and almond extract Add eggs slowly Last flour Ready to use I did a search on Google to see if what I gave you above could be one of the recipes, and I think they might both be....Not 100% though. I did find one that I think may be what you are looking for at: allrecipes(Dot)com/recipe/apple-tarte-tatin/ Joanie Edited January 31, 2014 by IRL_Joanie Link to comment Share on other sites More sharing options...
sail7seas Posted January 31, 2014 #56 Share Posted January 31, 2014 (edited) Got this from the head chef on the Zuidercam last September but you will have to cut down the quantity from 50 to what you plan to serve: HOLLAND AMERICA MENU ITEM: Fish-Salmon with Ginger Apricot Glaze REVISION DATE: February 11, 2005 Ingredients Yield: Serves 50 Salmon Fillets, 18.5 Lbs Apricot Glaze: Dried Apricots, finely diced 3.3 Lbs Honey 1.6 oz Soy Sauce 1 cup Ginger Root, grated 2 oz Garlic, minced 2 oz Cinnamon Powder ½ oz Cayenne Pepper 1 teaspoon Saffron Rice 3.8 Lbs Carrot, cut into batons and cooked 2.2 Lbs Broccoli Florets 1.2 Lbs Leeks, finely sliced 1.6 Lbs Butter Oregano Sprigs 50 each FOR SERVICE: For the apricot glaze: In a saucepan over a medium heat, mix together the dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne pepper. Bring to the boil, then reduce the heat to medium and simmer for 20 minutes. Stir occasionally to prevent burning. Top the salmon with the apricot glaze press the apricots firmly onto the salmon. Place the salmon in baking trays pour a little oil over the salmon and bake in then oven until cooked Sauté the leeks in butter Dip the carrot batons and broccoli in boiling water (just to heat through) and sauté in butter Place the hot saffron rice in a timbale and turn out onto the plate. Place the leeks in the center of the plate and place the salmon on top Arrange the carrots and broccoli the same as in the photograph Drizzle a little of the liquid from the apricots on top of the salmon and around the outside Garnish with oregano sprigs I've not had good experience with these recipes that are servings for 50, 75 and more people. When I do the arithmetic and break it down to smaller quantity, the recipe somehow never tastes the same. I'm a fairly competent cook and certainly know how to use a calculator :D ..... It's just my opinion, these recipes do not break down well to small quantities. Edited January 31, 2014 by sail7seas Link to comment Share on other sites More sharing options...
startwin Posted January 31, 2014 #57 Share Posted January 31, 2014 Hmm, talk about resurrecting old threads.:confused: I would think this should be moved to another forum such as cruise discussion topics. How can you tell recipes don't interest me?:D Link to comment Share on other sites More sharing options...
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