Vacation-Inspired Dinner

While traveling around the world seems to be at a standstill, there's plenty that you can do while you're staying home and staying safe to make you feel miles away.

 

Cook up a vacation-inspired dinner that will help make you feel worlds away. Some of our favorite cruise lines have already provided the menu for you!

 

Appetizer:

Viking's Tomato-Feta-Basil Macarons

 

 

 Cookie ingredients:

• ¾ c. almond meal
• ¾ c. confectioners’ sugar
• 2 large egg whites
• ¾ c. water
• ¾ c. sugar

Filling ingredients:

• 2 tbsp. feta cheese
• 2 tbsp. cream cheese
• 2 tbsp. basil, finely chopped
• Few drops lemon juice
• Salt and pepper to taste
• 2 med ripe tomatoes, peeled, seeded and finely diced
• Individual basil leaves (one per macaron)

 

Preparation:

• Preheat oven to 340°F (170°C).

• Line a baking sheet with parchment paper.

• Place a damp kitchen towel on counter.

• Place almond meal and confectioners’ sugar in medium bowl; stir to combine.

• Place 1 of the egg whites in another medium bowl and beat with an electric mixer until firm shiny peaks form. Spoon into almond mixture, folding in gently to combine. Place remaining egg white in a medium bowl and beat until soft peaks form. Set aside.

• Place water and granulated sugar in a small saucepan. Place over medium low heat, stirring frequently until sugar has dissolved. Continue to boil until mixture reaches a temperature of 245°F (120°C) on a candy thermometer.

• Very gradually pour sugar syrup into egg white, constantly beating with an electric mixer until shiny peaks form. Add almond mixture and gently fold in.

• Spoon mixture into a large pastry bag fitted with a large round tip and form 24 small disks about 2 inches across, leaving an inch of space in between.

• Let stand at room temperature 20 minutes. Bake for 12 minutes. Remove from oven and, leaving macarons on parchment paper, move paper to damp kitchen towel. Let cool to room temperature.

• To make filling, place feta, cream cheese, basil, lemon juice, salt and pepper in a small bowl, mashing with a fork to combine. Stir in tomatoes. To assemble, spread mixture thinly between 2 macarons.

Makes 12 macarons

 

Entree:

Celebrity Cruises Oven Roasted Jerk Chicken

 

 Ingredients:

• 2pc Chicken cut in half (thigh and breast)
• 1.5 tsp. Dry jerk chicken spice
• 1tbsp. gluten free soy sauce
• ¼ Yellow onion
• 1 Garlic Clove
• 1oz. Ginger
• 1oz. Jalapeño
• 1oz. Thyme
• 1oz. Scallions
• 1tsp. Cajun Spice

Preparation:

• In a large container combine jerk spice seasoning, onions, garlic, blended oil, soy sauce, thyme, ginger, jalapeño, jerk spices and blend all with the immersion blender.
• Rub chicken with spice marinade and place in large container to marinate for 12 hours.
• Remove chicken from marinade, place chicken breast side up on a sheet pan.
• Heat the oven at 370°F and roast the chicken for 30 minutes, remove from oven & cool down. Debone the chicken and place it on the tray.
• Use the juice from chicken to brush again and cook until no longer pink.

Serves Two

 

Dessert:

Amawaterways Malva Pudding

 For the pudding:

• ¾ cup sugar (180g)
• 2 large eggs
• 1 tablespoon apricot jam
• 1 ¼ cups all-purpose flour (150g)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 generous tablespoon butter
• 1 teaspoon vinegar
• 1/3 cup milk

For the sauce:

• ¾ cup fresh cream (200ml)
• A scant ½ cup butter (100g)
• ½ to ¾ cup sugar (90-150g)
• 1/3 cup hot water (90ml)
• 2 teaspoon vanilla extract

Preparation:

• Preheat oven to 350°F.
• Grease a small oven dish (7 x 7 x 1 ½ inch Pyrex dish).
• Beat or whip the sugar and eggs, until thick and lemon colored. Then, add the jam and mix through.
• Melt the butter (don't boil) and add the butter and vinegar to the wet mixture.
• Sieve, or simply mix together the flour, soda and salt. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well.
• Pour into the oven dish and bake until pudding is brown and well-risen. Depending on your oven and oven dish, this will be between 30 - 45 minutes.
• In a pot, melt together the ingredients for the sauce, and stir well. Pour it over the pudding as soon as it comes out of the oven. Leave to stand awhile before serving. Serve warm. 

Serving suggestion: Serve with custard or ice cream.