Friday, March 25, 2011

Stuffed French Toast Ahoy!

Another good recipe from the Holland America Line's Culinary Arts Center aboard the Nieuw Amsterdam is this version of a favorite breakfast and brunch dish.

Holland America Stuffed French Toast
Serves 2

4 slices white bread
3 bananas, thinly sliced
1/8 cup Spanish orange blossom honey
1/2-2/3 cup pecans, roughly chopped
4 eggs
1 cup milk
4-5 ounces Greek yogurt*
powdered sugar

* Greek yogurt is made from goat's milk.

Mix sliced bananas with sugar, honey and pecans. Divide the mixture and make two banana sandwiches with the bread.

Beat eggs in with milk. Dip the sandwiches in the egg and milk mixture, turning, and leave to soak.

Heat frying pan to medium, melt butter and fry sandwiches gently on each side until nicely colored and warmed through, about 3-4 minutes.

Dust with powdered sugar, cut in half and serve.

Monday, March 7, 2011

Chilled fruit soups

Each evening aboard Holland America's Nieuw Amsterdam, we looked forward to see which chilled soup would be offered on the dinner menu.

Even better when the talented chefs showed how to make an easy version of one  during a session at the Culinary Arts Center. Now I shall share them with you.

Chilled Raspberry Soup
6 servings

2 pints fresh raspberies, gently washed
2 cups sour cream
1 cup whole milk
1 cup ginger ale
1/4 cup sugar
2 TBS triple sec
2 TBS fresh lemon juice

Reserve 6 raspberries for garnish.

In a blender or food processor, puree the remaining berries until smooth. Strain the mixture through a fine sieve over a nonreactive bowl, pushing through as much of the pulp as you can but leaving the seeds behind.

Whisk the remaining ingredients except for the garmish into the puree. Cover and refrigerate until cold.

To serve, divide the soup among chilled bowls and garnish with the reserved raspberries.

Variation: For chilled blueberry soup, substitute blueberries and the same quantity of Champagne for the triple sec.