Cruise Recipes You Can Make at Home

Shipboard cuisine has always been among the many pleasures of cruising. And while cruise menus have become more conscious about nutrition through the years, they’ve also become more global, drawing on the flavors and ingredients native to cruise destinations.

If you’re missing the delicious tastes you’ve experienced on a cruise, try your hand at producing some of them in your own kitchen. Not all cruise ship recipes translate easily to home cooking, but here are three, shared by three different cruise lines, that you can try.

Disney Cruise Line’s Avocado-Citrus Salad

Dressing:

1/4 cup fresh orange juice
1/2 lime, juiced
2/3 cup olive oil
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper

·         Combine orange juice and lime juice in a medium bowl. Slowly drizzle in oil, salt and pepper, whisking vigorously until combined. If making in advance, re-whisk before serving.

Salad:

4 navel oranges
3 ripe Hass avocados, halved and pitted
6 cups mixed baby lettuce

·         Cut peel, including the white pith, from the oranges with a small knife. Cut segments free from membranes; set segments aside and discard membranes.

·         Cut avocadoes into 3/4-inch-thick slices.

·         Divide mixed greens among 4 salad bowls. Top with 5 avocado slices and 5 to 8 orange segments; drizzle lightly with dressing. Serve immediately.

Viking Cruises’ Norwegian-Style Meatballs

1 lb lean ground beef
½ lb ground pork
1 large egg
¾ cups panko
1 tsp salt
½ tsp pepper
¼ tsp nutmeg
¼ tsp ginger
⅛ tsp allspice
½ cup milk
1 cup yellow onion, minced
¼ cup fresh parsley, chopped
6 tbsp butter, divided
¼ cup flour
4 cups low sodium chicken broth
¼ cup red wine

·         Combine beef, pork and egg in a large bowl; make a well in the center and add breadcrumbs, salt, pepper, ginger, allspice and milk; let stand 2 minutes.

·         Add onion and parsley and mix together with your hands until completely incorporated; form into 1-inch balls.

·         Place 2 tbsp butter in a large skillet over medium high, and working in batches, brown meatballs on all sides until cooked through, about 8 minutes per batch.

·         Transfer to a serving bowl; cover loosely to keep warm.

·         Reduce heat to medium, place remaining butter in skillet, add flour and stir to form a thick paste.

·         Cook, stirring constantly, 2 minutes; then whisk in broth and wine. Bring to a boil, reduce heat; simmer until thickened, about 7 minutes.

·         Pour over meatballs, tossing to coat. Serve immediately.

Royal Caribbean’s Coconut Ranger Cookies

600 grams all-purpose flour

1/2 tsp baking soda

500 grams unsalted butter, softened

500 grams brown sugar

80 grams dried coconut, shredded

100 milliliters coconut milk

6 eggs

1 tsp vanilla extract

·         Preheat oven to 350 F (176 C).

·         In a bowl, sift together the flour and baking soda.

·         In another bowl, beat butter with brown sugar until smooth.

·         Beat in eggs one by one until well blended.

·         Mix in the coconut milk and vanilla extract.

·         Fold in dry mixture of flour and baking soda, and then the dried coconut until evenly distributed throughout the batter.

·         Using an ice-cream scoop or 1/4-cup measure, scoop cookie dough onto a baking sheet and shape into a circular shape.

·         Bake until slightly puffed but barely colored, 9-12 minutes.

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