Baked Alaska (Carnival Cruise Lines)

Years ago on most of my early cruises they always served Baked Alaska on the Captain’s Night or some other elegant night for dessert. They still serve it BUT with one difference, it is no longer flaming. Yes, flaming. I remember the first time I saw this, the waiters all came dancing into the dining room holding a flaming Baked Alaska! It was quite the parade. But as with all wonderful things of the past, it is no longer a flaming performance. I guess they realized flames like that on a cruise ship can be very dangerous and stopped it, until recently! It has made a comeback on the Carnival Vista late 2017 and is expected to start returning fleet-wide this year, if not already! (see YouTube video at end of post)

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Either way, the dessert is still very popular and unique though it’s not very difficult to make, it takes time. Lots and lots of time. So for a special occasion (and plenty of room in the freezer) it is worth it. This recipe also only calls for vanilla ice cream. On the ships they serve it with a Neapolitan type ice cream, vanilla/chocolate/strawberry.  That is a bit more extensive to do so one flavor of ice cream is definitely easier.

This recipe I found on many sites but the photos are mine. Now if I could just find a photo of a flaming one… Does this count?

Ingredients:

  • 2 quarts vanilla ice cream, softened
  • 1 box white cake mix (any kind)
  • 1 egg
  • ½ tsp almond extract
  • 8 egg whites
  • 1/8 tsp cream of tartar
  • 1/8 tsp salt
  • 1 cup sugar

 

Directions:

  • Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
  • Preheat oven to 350°F. Grease and flour an 8×8 inch pan.
  • Prepare cake mix with egg and almond extract. Pour into prepared pan.
  • Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
  • Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
  • Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and carefully spread the meringue over the cake and ice cream, all the way to paper to seal. Return to the freezer for 2 hours.
  • Preheat oven to 425°F.
  • Place the Baked Alaska on the lowest shelf and bake 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

Serves 16

 

(Yes this audio on this sounds computerized. You get the idea though.)

 

Coconut Flan (Carnival Cruise Lines)

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Growing up in a half Puerto Rican household I had my fair share of flan. Needless to say after a while I wasn’t impressed anymore. But I’ve come back to the flan fold, so to say. While on the Carnival Liberty one of our excursions was a walking/dining tour of Old San Juan. The dessert for our meal was flan. I have to be honest I was a little disappointed. Until I took my first bite! Wow, I don’t remember the flan I had as a kid being this good. It was a caramel coconut flan and I wanted another serving when I was done! So now when I see it on the dessert menu on a cruise I’m not scared to get it. I welcome it! So creamy! Sweet. Coconut. Rich. Delicious! I also forgot to take a picture of the one I had in San Juan so Carnival’s picture will have to do for now. If anyone else has a photo of the flan from any cruise, please post it in the comments!

Carnival’s recipe is pretty simple. It calls for a “flan pan” but you can use a regular cheesecake/springform pan or 6 ramekins.

Feel free to see the original recipe for Coconut Flan on Carnival Cruise Lines site.

INGREDIENTS

  • ¾ cup sugar
  • 4 eggs
  • 1 (14 oz) can sweetened condensed milk
  • 1 (13.5 oz) can coconut milk
  • ½ cup shredded coconut (for garnish)
  • 1 pinch of salt

DIRECTIONS

  1. Heat oven to 350°F
  2. Add sugar to a medium saucepan and cook over low-medium heat, stirring continuously to keep it from burning and sticking to the pan. When it’s done (about 10 minutes), it will be melted and caramel-colored.
  3. Carefully pour melted sugar into flan pan or ramekins.
  4. In a medium mixing bowl, beat eggs, coconut milk, sweetened condensed milk, and salt until well blended.
  5. Pour into flan pan or ramekins, and then set pan/ramekins into larger baking pan. Fill larger pan with 1 inch of hot tap water.
  6. Bake uncovered for 45-55 minutes or until knife inserted in the center comes out clean.
  7. While flan is baking, add shredded coconut to a dry skillet and cook on medium heat until the edges are toasted and starting to brown. Set aside as garnish.
  8. Carefully remove from the oven and let it cool.
  9. Chill for a few hours or overnight.
  10. When ready to serve, run a knife around the edge of the flan to loosen it from the sides.
  11. Garnish with toasted coconut and serve!

Serves 6

Blue’s Blue Margarita (Carnival)

The name of this margarita comes from the Blue Iguana Tequila Bar on just about every one of Carnival’s ships.

Blue Margarita with a lime

This recipe is very simple and refreshing on a hot day! It is a blender drink but if you prefer, it can also be served on the rocks. You can find the original recipe on Carnival’s website

INGREDIENTS:

  • 2 ½ oz Margaritaville Tequila, or any of your favorite tequila, silver is best.
  • 1 ½ oz Blue Curaçao
  • 3 ½ oz frozen lemonade mix
  • 3 ½ oz simple syrup
  • lime for garnish

DIRECTIONS:

  1. Pour all ingredients in a blender.*
  2. Add a large scoop of ice.
  3. Blend until smooth.
  4. Pour in a 12 oz. glass.
  5. Garnish with a slice of lime

*Pour all ingredients and ice into a cocktail shaker and shake till all mixed. pour into glass with ice.

blue margarita

 

This recipe is for 2 drinks.

blue iguana tequila bar on carnival cruise lines

Carnival Cruise Lines: Guy Fieri’s Pig Patty Burger

So, if you’ve cruised on Carnival in the last several years most of you have had the pleasure to experience Guy’s Burgers. Honestly, it’s the FIRST thing we do on a Carnival cruise when we get onboard. I don’t think I have found anyone who doesn’t like these burgers. They are made fresh to order and can include several toppings such as cheese, onion rings, mushrooms, Donkey Sauce, etc. Talk about an amazing hangover cure as well! I know some people (Joe R.) who ate Guy’s 2-3 times a day on our last cruise!

Currently Guy’s Burger Joints are on almost two dozen of the Carnival ships and serve over 100,000 burgers a week, easily, fleet wide. What’s better than having a delicious, juicy, greasy burger and crisp fries poolside, at sea, in port, anywhere! Yes, they have tons of calories, but I believe they are worth every single one. There are 4 different versions of the burger and they all come with a generous portion of hand cut french fries. Plus there is a fixin’s bar with all kinds of toppings from mushrooms to peppers to onions, sauces.

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So when the cruise is over and you’re jonesing for a delicious bite of heaven you can now make your own at home. The Pig Patty Burger of course has bacon on it. Of course! This recipe is for 4 people . Yes it seems like a lot of ingredients and work but it’s worth it. You of course can adjust the ingredients if needed. It is a unique burger and worth every bite!

Ingredients for Burger

  • 2 heads garlic
  • Extra-virgin olive oil
  • Kosher salt and freshly cracked black pepper
  • 2 tablespoons unsalted butter, softened
  • 12 ounces thinly sliced Applewood smoked bacon
  • 32 ounces ground beef (80/20 blend)
  • 8 slices cheddar cheese
  • 1/4 cup low-sodium chicken broth mixed with 2 tablespoons water
  • 4 brioche hamburger buns, cut in half
  • 1 kosher dill pickle, finely sliced
  • 1/2 sweet onion, very finely sliced
  • 1 beefsteak tomato, finely sliced
  • 1/4 head iceberg lettuce, finely sliced
  • 2 ounces Super Melty Cheese (‘SMC’) Sauce (recipe follows)
  • Donkey Sauce (recipe follows)
Super Melty Cheese (SMC) Sauce Ingredients:
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole milk, warmed
  • 1 teaspoon kosher salt
  • Pinch grated nutmeg
  • 3 ounces grated yellow American cheese

Donkey Sauce Ingredients:

  • 1/4 cup minced roasted garlic (use a little less if not using pre-prepared roasted garlic as it is stronger in flavor and less subtle than fresh)
  • 1 cup mayonnaise
  • 4 dashes Worcestershire sauce
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon kosher salt
  • 4 pinches ground black pepper

Instructions:
Roast Garlic: Cut off the top third of the garlic head to expose cloves. Place onto a piece of foil. Drizzle with olive oil and sprinkle with salt and pepper. Fold foil to cover then place into oven for about 1 hour 15 minutes. Remove from the oven, discard husks and mash. (If you have a garlic roaster or other means of  doing this that is fine!)

Make Garlic Butter: Mix 1 teaspoon of the roasted garlic with room temperature butter. Season with salt. Set aside in the fridge to slightly firm up.

Make Pig Patties: Set a large pot of cold water over high heat and add the bacon. Bring to a boil and cook until the bacon is very tender and almost falling apart, 1 1/2 to 2 hours. Drain and set aside to cool. Set a cast-iron or heavy pan over high heat. Divide the bacon into 4 even portions and form into a patty. Place each on the pan. Press down with a foil-covered brick to squash the bacon flat or other heavy pot. Cook until golden and very crispy – about 4 minutes. Remove and keep warm.
Make SMC Sauce: In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, then sprinkle with the flour and stir with a whisk. Cook over low heat until the butter and flour combine into a mixture, like wet sand. Once combined, stir for 1 to 2 minutes to cook the flour (but without adding color). Pour in the milk slowly, whisking to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use. Yield: 1 cup.
Make Donkey Sauce:  Mix mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.
Make Burgers: Divide the ground beef into 4 equal portions (8 ounces each) and form into 4 tight balls. Season all over with salt. Place in pan (which still has some of the bacon fat on it) and allow to brown for 1 minute. Then flatten with a strong, flat metal spatula – press down with a foil-covered brick on top of it, as well. Flatten to approximately 1/3-inch thickness and continue to press down with the spatula as it cooks. Cook until the burgers develop a crust on the first side, 1 1/2 minutes. Flip over and cook on the second side to develop a crust on that side, 1 minute. Add 2 ounces SMC Sauce and top with a slice of cheese. Add a splash of the chicken stock and water mixture to the pan and immediately place a dome lid over the top of the burger to trap the steam. Allow to cook for 1 minute and allow cheese to melt then remove dome and set burger aside. Brush the cut sides of the buns lightly with the garlic butter. Toast the buns in the pan until golden, about 30 seconds on each side.
To assemble: Smear the Donkey Sauce on the cut side of both bun halves. Layer the base with pickle slices and onions. Top with the hamburger patty. Top with a bacon “pig patty” and SMC Sauce.  Top with tomato slices and lettuce. Place the top half of the bun on top.
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This recipe is courtesy of Porthole Cruise magazine.

Carnival Cruise Lines Warm Chocolate Melting Cake

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It was a no brainer to have this recipe as my 1st post. Who loves chocolate? Who craves the decadent, rich chocolate taste of the most popular Carnival Cruise dessert? Pretty much everyone! Carnival used to serve this dessert one time only during a cruise, no matter how long! I know, the horror! But as the popularity grew and grew over the years the powers that be declared that it be served not once during the cruise, not twice, not even three times! They wanted their cruisers to enjoy this little piece of heaven every single night as a choice for dessert!

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Carnival Cruise Lines Warm Chocolate Melting Cake with Vanilla Ice Cream

Needless to say there was much rejoicing throughout the Carnival fleet! My husband is one of the biggest fans! He usually orders it every single night, even on an 8 night cruise! It’s that good! It comes with a side serving of delicious vanilla ice cream. The cold of the ice cream along with the warm chocolate is divine. That first time you put your spoon into the warm cake and the liquid chocolate oozes out you will smile and keep smiling until every bit of that cake is gone. Recently I heard a great suggestion for this, ask the waiter (if you’re on a cruise) for a side of peanut butter.  Adding the peanut butter along with the ice cream just kicks it into high gear! Don’t worry about the calories! It is worth it! This recipe is from Carnival’s website so the recipe is the same as they use on the ships, but in smaller quantities of course!

Give Carnival’s Warm Chocolate Melting Cake a chance to become your favorite!

INGREDIENTS:

  • 6 oz. Dark Chocolate
  • 6 oz. Butter
  • 4 Eggs
  • 3 oz. Sugar
  • 2 oz. Flour

HOW TO MAKE IT:

  1. Melt the chocolate and butter
  2. Mix eggs and sugar and whisk for a few minutes, then add flour
  3. Add the egg mix to the melted chocolate and mix
  4. Pour the mix in a greased mold or small ramekins
  5. Bake directly in the oven at 390°F for 14 minutes

SERVES: 4
TOTAL TIME: 14 minutes
DIFFICULTY: 2 out of 5

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Even Sluggo loves the warm melting cake!

* All photos in this post are mine. (Those of you know who me will recognize Sluggo)