Popular Holland America Cruise Line Recipes

Cruising offers a variety of dining options and styles.  Holland America Cruises has always been known for their excellent service and cuisine.  We’ve put together some popular Holland America cruise line recipes on one post.

Individual Flourless Chocolate Cakes

Holland America Line, A Taste of Celebration

What we loved the most other than the warm chocolate oozing out in every bite, is that you can prepare this up to 4 ahead of time and bake in the oven while having dinner and impress with this delicious dessert.

Ingredients

Chocolate Cakes

• 4 large eggs
• 6 ½ ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 3 tablespoons unsalted butter
• Pinch salt
• 4 tablespoons sugar, divided
• 4 chocolate truffles (such as Lindt’s Lindor truffles), in your favorite flavor
• Fresh berries, for serving (optional)
• Whipped cream, for serving (optional)

Preparation

Chocolate Cakes

1. Heat the oven to 425°. Lightly butter four 6-ounce individual ramekins or custard cups. Dust the ramekins with flour (or rice flour, to avoid wheat flour completely); tilt to coat and tap out the excess. Separate the eggs and reserve 2 of the egg whites for another use. Set aside the yolks and 2 remaining egg whites.
2. Place the chocolate, butter, and salt in the top of a double boiler over 1 inch of simmering (not boiling) water. Whisk until the chocolate is smooth and no small lumps remain. Remove the pan from the heat; let cool 10 minutes.
3. In a large bowl, combine the egg yolk and 3 tablespoons of the sugar. Beat until the mixture is thick and light, about 2 minutes. With a rubber spatula, scrape the chocolate mixture into the egg mixture and gently fold the two together.
4. Place the 2 egg whites in a clean, grease-free mixing bowl. With clean beaters, beat on low speed until frothy. Increase speed to medium and gradually add the remaining 1-tablespoon sugar. When the sugar is incorporated, increase the speed to medium-high and beat until the whites hold stiff, but not dry, peaks. With a rubber spatula, gently fold the egg whites into the chocolate mixture until well combined.
5. Divide about one-quarter of the batter among each ramekin. Add a chocolate truffle to the center of each and cover with the remaining batter. (The recipe can be prepared to this point up to 4 hours ahead. Cover the ramekins with plastic wrap and refrigerate them until 15 minutes before you plan to bake them.)
6. Bake the cakes for 11 minutes, or until they are puffed but still soft in the center. Transfer the baking sheet to a wire rack and let the cakes cool for 5 minutes. Run a small knife around the sides of the cakes to loosen them. Place plates on top of the ramekins and invert the cakes onto the plates. Serve warm, with berries and whipped cream (if using).

Roasted Chicken & Herb Vegetables

Rudi Sodamin, A Taste of Elegance Cookbook

Ingredients

Roasted Chicken & Herb Roasted Vegetables

• 3 cloves garlic, crushed plus 1 teaspoon minced garlic (for vegetables)
• 1 tablespoon chopped fresh thyme or oregano, divided
• 1 tablespoon chopped fresh rosemary, divided
• ½ teaspoon sweet paprika
• ¾ teaspoon freshly ground black pepper
• 3 tablespoons pure olive oil, divided
• 1(3½-to 4-pound) chicken, neck and giblets discarded
• Salt
• 2 medium onions, each cut into 9 wedges
• 2 medium zucchini, trimmed and cut into ½ – inch sticks
• 2 medium yellow squash, trimmed and cut into ½ – inch sticks
• 1 pound cheery tomatoes
• 1 cup baby carrots
• 1 cup water, divided

Preparation

Roasted Chicken & Herb Roasted Vegetables
Heat the oven to 425°F. Finely chop 3 cloves garlic, 2 teaspoons thyme, and 2 teaspoons rosemary and combine in a small bowl. Add paprika, pepper, and 2 tablespoons olive oil and mix to combine. Pat the chicken dry, place it on a plate, and rub it all over, including under the skin, with the herb mixture. Let the chicken sit for 30 minutes to come to room temperature.

Season the chicken inside and out with salt and lift the wing tips up and over the back, tucking them under the chicken. Put half the onions in the cavity. Place the chicken breast-side up on a lightly oiled V-rack in a shallow flameproof roasting pan and roast, undisturbed, for 20 minutes.

Meanwhile, in a large bowl, combine the remaining onions, as well as the zucchini, yellow squash, tomatoes, and baby carrots. Toss the vegetables with 1 teaspoon minced garlic, 1 teaspoon thyme, 1 teaspoon rosemary, and 1 tablespoon olive oil. Season with salt and pepper.

After the 20 minutes of roasting, add the vegetable mixture to the roasting pan and, using two large wads of paper towels to protect your hands, turn the chicken breast-side down. Continue to roast for another 30 minutes, adding ½ cup water to the pan after 15 minutes.

Turn the chicken breast-side up again and add another ½ cup water to the pan. Roast for 10 to 20 minutes longer, or until the legs move easily up and down in their sockets and an instant-read thermometer inserted in the meaty part of the thigh registers 175°F.

Tilt the chicken with tongs so that any cavity juices spill into the pan and transfer the chicken to a platter (the juices should be clear yellow). Remove the rack from the pan, carefully tilt the pan so the juices are in the corner, and spoon out and discard the fat on the surface. With a slotted spoon, remove the vegetables from the juices and place in a bowl (cover with foil to keep warm).

Place the roasting pan over high heat and scrape up ant browned bits from the bottom of the pan (adding some water if necessary) as you bring the juices to a simmer. Strain into a small saucepan and reduce over medium heat, if necessary, until the juices thicken and lightly coat the back of a spoon.

To serve, add any juices from the chicken plate to the saucepan and season with salt and pepper. Carve the chicken and divide among plates. Serve with the reserved vegetables and the chicken juice.

Roasting Meat or Poultry
When we roast, we are basically applying dry heat all around the item so that the outside surface caramelizes and the inside is tender. To be effective, roasting requires:

1. a proper cut of meat that has either a fat cap or skin on its outer layer to protect the meat and add flavor;
2. a pan that allows air to circulate around the meat or poultry and a rack or pile of chopped vegetables on which to place the item to be roasted;
3. the correct timing and various methods to gauge the doneness of the item (including an instant-read thermometer); and
4. resting time, which allows the juices that have been drawn toward the outer part of the meat to return toward the center. Resting is also when carryover cooking occurs, because meat continues to cook and rise in temperature from 10 to 15°F after it’s removed from the heat source.

Cedar-Plaked Halibut topped with Alaskan King Crab

Rudi Sodamin, A Taste of Elegance Cookbook

Although not included in the picture, Holland America serves this smoky fish with Alaskan King crab and a delicious bearnaise sauce.

Ingredients

Cedar-Planked Halibut with Alaskan King Crab

• 1 untreated red cedar plank, approximately 8 inches x 12 inches (see Note)
• 4 (6-ounce) skinless halibut fillets, each about 1 ¼ inches thick
• Salt
• Freshly ground black pepper
• 2 teaspoons finely minced thyme leaves
• 1 tablespoon unsalted butter
• ½ pound fully cooked Alaskan king crab meat, picked clean of any shell fragments
• 4 cooked crab claws
• 8 asparagus spears, steamed
• Béarnaise Sauce (see recipe to the right)
• Fresh thyme leaves for garnish

Béarnaise Sauce

• 1 tablespoon chopped shallot
• 3 cracked peppercorns
• 1 tablespoon dried tarragon
• 3 tablespoons tarragon vinegar
• 4 tablespoons white wine vinegar
• 5 tablespoons water
• 3 egg yolks
• ¾ cup clarified unsalted butter warmed (see Note)
• 1 teaspoon coarsely chopped fresh tarragon
• 1 teaspoon coarsely chopped fresh chervil
• Salt
• Freshly ground black pepper

Preparation

Cedar-Planked Halibut with Alaskan King Crab

Place cedar plank in sink and cover with water, weighing it down with a can or small pot to keep it submerged. Let soak 1 hour. Preheat oven to 425°F. Drain cedar plank and place in oven for 10 minutes. The plank will begin to crack and smoke (this is normal).

Season halibut fillets with salt and pepper and sprinkle with thyme. Place halibut directly onto cedar plank and roast until fish is just opaque in the center, 10 to 15 minutes. Remove plank from oven and remove halibut from plank.

To serve, heat butter in a small heavy skillet over moderate heat until foam subsides. Add crab meat and claws and heat through, stirring gently, about 2 minutes. Top halibut with crab meat and garnish with crab claws and asparagus. Spoon some sauce over the fish and crabmeat and serve the remaining sauce separately. Garnish with thyme.

Note – Cedar planks are readily available in packages from kitchen stores, or can be cut to your specifications at home centers. Buy 3/4-inch thick untreated cedar at your local home center and have it cut to fit inside of a pan that is 13 inches x 9 inches; the pan will catch any drips while cooking. Soaked planks that are 1 inch thick can also be used directly on your outdoor grill.

Béarnaise Sauce

In a small saucepan, combine shallot, peppercorns, tarragon, and both vinegars. Bring to a boil and cook until almost evaporated. Remove from heat and add water.

Transfer tarragon mixture to a double boiler and whisk together with egg yolks. Place the double boiler over (but not touching) boiling water and whisk constantly until mixture forms thick ribbons. While whisking constantly, add butter, little by little, waiting for each addition to be incorporated before adding any more, until sauce triples in volume. Do not overcook sauce; it should be warm but not hot. (You may need to remove the bowl from the water, from time to time, if the sauce gets too hot.)

Strain to remove any cooked egg particles, if necessary. Whisk in herbs and season with salt and pepper.

Note – To clarify butter, melt 1 cup unsalted butter in a medium saucepan over low heat. Cook until the butterfat becomes clear and milk solids drop to the bottom of the pan. Skim the surface foam as the butter separates. Carefully spoon the clear butterfat into a measuring cup. Discard the milky liquid at the bottom of the saucepan.

Chicken Curry with Cinnamon Basmati Rice

Rudi Sodamin, A Taste of Elegance Cookbook

Ingredients

Chicken Curry

• 2 pounds skinless on-the-bone chicken thighs
• ¼ cup Madras curry powder, divided
• 1 potato, peeled and cubed
• 1 medium yellow onion, sliced
• 1 large carrot, peeled and cut on the diagonal into 2/3-inch pieces
• 2 cups sliced fresh or frozen multicolor bell peppers
• 3 tablespoons vegetable oil, divided
• 1 tablespoons minced fresh garlic
• 1 (1-inch) piece ginger, peeled and minced
• 1 (14 to 15-ounce) can low-sodium store-bought chicken broth or stock, or 1½ cups homemade
• 2 teaspoons red curry paste
• 1 (14-ounce) can unsweetened coconut milk
• 1 to 2 tablespoons tomato paste
• 1 stalk lemongrass, cut into 3-inch pieces and pounded with a mortar and pestle or with the flat side of a knife, just until a few fibers are broken
• 2 wild lime leaves (also called kaffir lime leaves), fresh or frozen, finely sliced
• ¼ cup dark or golden raisins
• salt
• 2 tablespoons minced fresh cilantro

Preparation

Chicken Curry

1. In a medium bowl, toss the chicken with half the curry powder; set aside. In a another bowl, combine the potato, onion, carrot, and bell peppers. Sprinkle the vegetables with the remaining curry powder and toss until everything is coated.
2. In a heavy 12- or 14 inch straight-sided skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the vegetables from the bowl to the skillet. Cook until the onions are softened, 3 to 5 minutes. Transfer the vegetables back into the bowl.
3. Put the remaining 2 tablespoons vegetable oil into skillet and add chicken. Cook until the onions are softened, 3 to 5 minutes. Transfer the vegetables back into the bowl.
4. Put the remaining 2 tablespoons vegetable oil into the skillet and add the chicken. Cook until the edge of the prices are golden, 3 to 4 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds longer.
5. Add the remaining ingredients to the skillet, except for the cilantro and the vegetables in the bowl. Bring to a simmer and cook, partially covered on low heat, stirring occasionally, for 20 minutes. Add the reserved vegetables and cook until the potatoes are tender, 15 to 20 minutes longer (add any water if the curry begins to appear too dry). Season with salt and divide among plates. Sprinkle with the cilantro and serve with the cinnamon basmati rice.

Italian Fish Soup

Rudi Sodamin, Culinary Signature Collection Appetizers

You can savor this delicious soup at Canaletto restaurant – it’s called Zuppa di Pesci.

Ingredients

• 4 tbsp. olive oil, divided
• ½ lb. carrots (about 3 medium), peeled and cut into thin strips
• ½ lb. leeks (about 2 medium), white and light green parts only, washed and cut into thin strips
• 2 medium onions, minced
• 1½ tbsp. minced garlic
• ¼ tbsp. saffron threads
• 1/8 tbsp. crushed red pepper
• 1 lb. tomatoes, cored, peeled, and finely diced
• 3 tbsp. tomato paste
• ½ cup dry white wine (Sauvignon blanc or pinot blanc)
• 8 cups white fish stock
• Sea salt
• 1 lb. striped bass, Alaskan rockfish, or red snapper with skin on, cut into 6 pieces
• 4 ounces salmon, cut into ½ inch pieces
• 4 ounces medium shrimp, shelled and deveined
• 4 ounces bay scallops
• 4 ounces squid, cut into rings
• 6 sprigs fresh fennel or flat-leaf parsley, for garnish
• Freshly ground black pepper (optional)

Preparation

1. In a heavy 6- or 8-quart soup pot of enamel-lined casserole, heat 3 tablespoons of the oil over medium heat. Add the carrot and leek strips and cook, stirring, until the vegetables are just beginning to soften, about 2 minutes. With tongs, transfer about half of the carrots and leeks to a bowl and set aside for the garnish. Add the onions and garlic to the remaining vegetables in the pan and cook, stirring, until the onions are softened, about 5 minutes (reduce the heat if the vegetables begin to take on color).
2. Add the saffron and crushed red pepper; cook, stirring, for 2 minutes. Add the tomatoes and tomato paste and cook, stirring, for 4 minutes. Add the wine and simmer, uncover, until the liquid is reduced by about half.
3. Stir in the fish stock and bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes. Carefully pour the soup through a fine sieve into another soup pot; discard the solids in the sieve.
4. Season the strained soup with salt. Add the striped bass, salmon, shrimp, scallops, and squid; bring the soup to a simmer (by the time it simmers, the fish should be cooked through). Adjust the seasoning.
5. Meanwhile, in a sauté pan, reheat the reserved carrot and leeks strips in the remaining 1-tablespoon oil until the carrots are cooked through but still slightly firm to the bite.  Season with salt. To serve, divide the snapper pieces and soup among warmed bowls. Top with the carrot and leek strips. Garnish with the sprigs of fennel and serve immediately, passing a pepper mill (if using).

Mango-Banana-Pistachio Studel

Rudi Sodamin, A Taste of Excellence Cookbook

Ingredients

Strudel

• ½ cup shelled pistachio nuts
• 4 sheets phyllo dough (18 inches X 14 inches)
• 1 stick unsalted butter, melted
• 2 tablespoons sugar
• ½ cup yellow or white cake crumbs
• 3 ripe bananas, peeled, and split lengthwise
• 1 large mango, peeled, pitted, and chopped into ¼-inch dice
• Confectioners’ sugar, for sprinkling

Mango Chips

• 3 tablespoons confectioners’ sugar
• 1 mango, unpeeled and well washed

Raspberry Sauce

• 2 (12-ounce) packages frozen unsweetened raspberries, thawed
• ^⅔ cup sugar
• ¼ cup water
• 1 table spoon kirsch or framboise liqueur (optional)

Preparation

Strudel

1. Preheat oven to 350°F. Spread pistachios on a baking sheet and bake for 5 to 7 minutes.  Let cool, chop, and set aside.  Increase oven temperature to 375°F.  Lightly coat baking sheet with butter.
2. Lay 1 sheet of phyllo on a work surface (keep remaining phyllo covered with a damp kitchen towel and plastic wrap).  With a pastry brush, brush phyllo sheet lightly with some melted butter.  Sprinkle with one-fourth of sugar and one-fourth of cake crumbs.  Lay another sheet of phyllo on top.  Lightly brush with more butter and sprinkle with more sugar and cake crumbs.  Repeat with remaining 2 sheets of phyllo.
3. Arrange some sliced bananas and diced mango along 1 long edge of phyllo so that bananas cover an 18-inch x 3-inch area.  Sprinkle fruit with some pistachios.  Top fruit with remaining bananas, mango, and pistachios.
4. Starting from the fruit-lined edge, roll up phyllo into a cylinder.  Place strudel on prepared baking sheet and brush with melted butter.  Bake for 10 minutes, or until pastry is golden crisp on the outside and warm on the inside.

Mango Chips

1. Preheat oven to 200°F.  Line a large baking sheet with parchment paper, nonstick foil, or a nonstick baking pad.  Sift 1½ tablespoons confectioners’ sugar evenly onto lined baking sheet.
2. Use your palm to hold down a whole mango as you make slices around the pit with a mandolin or other manual slicer.  Keep fingers clear.
3. Arrange a single layer of the best-looking slices on the prepared baking sheet and sprinkle evenly with remaining 1½ tablespoons confectioners’ sugar.
4. Bake slices in middle of oven until beginning to crisp, about 2 hours.  Immediately peel chips off parchment and cool on a rack.

Raspberry Sauce

1. In a heavy medium saucepan, stir berries, sugar, and water over medium heat until mixture just comes to a boil, stirring occasionally.  Transfer mixture to food processor and puree.
2. Scrape into a wire mesh strainer set over bowl; press on solids to extract as much liquid as possible; discard solids in strainer.
3. Mix liqueur into sauce, if desired.  Thin with water if necessary.

Holland America Recipe:  Berner Bircher Muesli

Serves 10 people

4 cup Quaker oatmeal
4-cup milk
2 cup Heavy cream
4 Plain yogurts
2 tablespoon lemon juice/fresh
1/2 honeydew melon, diced finely
1/3 cantaloupe melon, diced finely
2 apples, diced finely
1 pears, diced finely
1 cup chopped nuts
1/3 cup soaked raisin
1/3 cup Honey
Season with sugar as needed
Fresh berries optional

1. Soak oats in the Milk and cream for 2-3 Hours
2. Peel apples, core and grate apples coarsely
3. Blend immediately with the lemon juice to avoid discoloration
4. Mix Sugar and Yogurt
5. Combine all remaining ingredients

Everyday Pad Thai

Recipe is from Holland America cruises test kitchen.