Viking River Archives – AllThingsCruise

Bûche de Noël compliments of Viking River & Ocean Cruises & AllThingsCruise

November 29, 2018February 6, 2019 by Heidi Allison-Shane

This grand dessert is a descendant of the medieval subtlety—food disguised to look like something else. Here, chocolate cake masquerades as the traditional yule log for a long winter’s night. Although making the log look realistic can be challenging, even a simple approach is great fun to make and delightful to serve on a holiday evening. Ingredients CAKE: Unsalted butter for greasing Confectioners’ sugar for dusting 5 lg eggs, separated 1 C (192 g) sugar, divided …

Korean-Style Lamb Chops compliments of Viking River & Ocean Cruises & AllThingsCruise

January 9, 2019January 23, 2019 by Heidi Allison-Shane

This fiery dish is a satisfying, intense entrée and tastes great paired with rustic mashed potatoes, flash-fried asparagus or long beans. If you prefer a little more heat, try Korean chili paste in place of the chili garlic sauce. Either way, this dish is a true delight. Ingredients 1/3 C (89 ml) soy sauce 1 T (15 ml) sesame oil 1 tsp (5 ml) rice vinegar 1½ T (18 g) sugar ¼ C (48 g) sugar …

Dutch Cheese Soup compliments of Viking River & Ocean Cruises & AllThingsCruise

January 9, 2019January 9, 2019 by Heidi Allison-Shane

The Dutch are great soup eaters, often featuring soup as a main dish. This hearty soup, enriched with Gouda cheese, is perfect served piping hot on a chilly evening. Gouda is the quintessential Dutch cheese to use: a young Gouda will give you a soft, mild taste, while an aged one will provide more complex and robust flavor. Ingredients ¼ C (59 ml) vegetable oil ½ C (76 g) onions, diced 1 C (230 g) cauliflower, …

Chicken Lettuce Wraps compliments of Viking River & Ocean Cruises & AllThingsCruise

November 29, 2018December 26, 2018 by Heidi Allison-Shane

Light and low-carb, these wraps are great as an appetizer, or they can be an entrée themselves. Try variations like substituting other kinds of meat for the chicken. Or you can leave the meat out if you want a vegetarian option, in which case increase the quantity of mushrooms, add tofu and bamboo shoots to round out the filling. Ingredients WRAP: 8 med iceberg or butter lettuce leaves FILLING: 2 dried black mushrooms 1 1?2 tsp (5 g) …

Café Maria Theresa compliments of Viking River & Ocean Cruises & AllThingsCruise

November 29, 2018December 12, 2018 by Heidi Allison-Shane

Popular throughout Austria, this flavorful coffee is named for beloved Austrian empress Maria Theresa. And, this same recipe with a twist makes a Fiaker. That version, named for Vienna’s carriage drivers or fiakers, who need something warm to keep going in chilly weather, substitutes rum for the orange liqueur and omits the garnish. Ingredients 1 tsp (4 g) sugar 2 T (30 ml) orange liqueur (Grand Marnier or Cointreau) 6 oz (177 ml) freshly brewed coffee 1 T …

Russian Oladi compliments of Viking River & Ocean Cruises & AllThingsCruise

November 29, 2018November 28, 2018 by Heidi Allison-Shane

These are light, fluffy Russian pancakes made with kefir, a cultured sour milk. They are like plump little pillows, a bit tart, creating a nice contrast to a sweet topping. Chewier and less cakey than an American-style pancake, you can try them plain or with sour cream, fruit preserves or even a drizzle of condensed milk. Ingredients 3 lg eggs 2 C (473 g) kefir or buttermilk 3 T (36 g) sugar ½ tsp (2.5 g) salt …

Three-Alarm Firecracker Chicken compliments of Viking River & Ocean Cruises & AllThingsCruise

November 29, 2018November 14, 2018 by Heidi Allison-Shane

With fresh jalapeño, dried chilies and chili garlic sauce, this dish is definitely hot and spicy! If you prefer, de-seed the jalapeño and dried chili to cut the heat some. This dish really provides a kick to the classic protein of chicken breast, and the stir-fry cooking method means it comes together in a snap. Ingredients MARINADE: 1 lb (454 g) boneless, skinless chicken breasts 2 tsp (10 g) soy sauce 1 tsp (5 g) dark soy …

Salade Niçoise compliments of Viking River & Ocean Cruises & AllThingsCruise

January 9, 2019October 31, 2018 by Heidi Allison-Shane

This salad’s name, pronounced “sah LAHD nee SWAHZ,” reflects its origin of Nice, France. The ingredients—particularly tomatoes, capers and olives—also harken back to the flavors of sunny Provence. Enjoy this hearty salad, substantial enough by itself for a lunch or light dinner, with a glass of chilled white wine and a crusty French epi or baguette. Ingredients VINAIGRETTE: 1½ T (23 g) shallots, minced 1 T (16 g) Dijon mustard ½ tsp (2.5 g) salt ½ …

Ciorba de Varza compliments of Viking River & Ocean Cruises & AllThingsCruise

June 27, 2018October 10, 2018 by Heidi Allison-Shane

Ciorba de Varza (pronounced “CHOR ba duh VAR zuh”) is a traditional cabbage soup with meatballs, very typical of the Bulgaria/Romania region, and uses both fresh and fermented cabbage (sauerkraut). Hearty and filling, this soup absorbs the richness of the beef meatballs as they cook in the chicken broth, developing complex flavors and depth. Ingredients 2 thick slices dry white bread 4 slices thick-cut bacon, diced 2 sm onions, chopped 2 med carrots, sliced 2 med …

Tomato-Feta-Basil Macarons compliments of Viking River & Ocean Cruises & AllThingsCruise

June 27, 2018September 26, 2018 by Heidi Allison-Shane

Surprise your friends with this savory macaron, a twist on the traditionally sweet cookie with its mild crust and tangy center of feta, fresh tomatoes and basil. When you assemble them, be sure to spread the filling gently or even use a piping bag to prevent damaging the delicate meringue cookies. Ingredients COOKIE: ¾ C (64 g) almond meal ¾ C (98 g) confectioners’ sugar 2 lg egg whites ¾ C (177 ml) water ¾ C …