Remembering the sunshine and culinary delights on the Nieuw Amsterdam

Unfortunately, the cold weather doesn’t seem to be going away any time soon so I’m getting some warmth reflecting on the lovely sunshine I got when I was sailing with my family on the Holland America Nieuw Amsterdam. We were fortunate to have at least missed one of the storms and were able to find the sun sitting out on our lovely verandas, at the pool and on shore at the ports of call — Belize, Georgetown, Grand Cayman and Key West, Fla.

While on shore in Belize, my family explored the rainforests, caves and the mangrove, three kinds of roots and trees that naturally protect the island from storms and hurricanes. My son-in-law Stuart and my grandson Bradley enjoyed a hike through the forest and tube ride through the caves while my daughter Jill and my granddaughter Maris explored the mangrove by boat searching for crocodiles. In the Caymans, we enjoyed a stroll along the famous Seven Mile Beach and browsed through some of the island’s exclusive shops such as Mount Blanc pens and Cartier.

Our last stop was the charming Key West in Florida. The island has seen the coming and going of shipwrecking, cigars, sponging and shrimping. More recently it has seen a star-studded list of writers, artists and statesmen — from Hemingway and President Truman to Tennessee Williams and John James Audubon. We stopped at the legendary Sloppy Joe’s Bar, Hemingway’s known hangout, and visited Truman’s home and admired his collection of Picasso artworks and cats with six toes.

Back on board, we enjoyed the culinary delights of the Nieuw Amsterdam. Cruising has always been known for gastronomic indulgence and a plethora of food. In recent years, as people have become more attuned to diets and the quality and types of food, many of the cruise lines, including Holland America, have strived to offer not only healthier options (tofu, salmon burgers, etc.) but more premium dining options and a wide range of culinary delights.

Regent Cruises has partnered with Cordon Bleu, a fine example of gourmet cooking, and offers lectures, cooking classes and guest chefs. Disney, on its new ship, the Dream, is also offering premium dining. Holland America features a Culinary Arts Center on each of the line’s 15 ships. A first class “show kitchen at sea” is presented by Food and Wine magazine resembles the elaborate show kitchens used by celebrity chefs on television cooking programs.

In 2011, the line is planning to have approximately 65 celebrated chefs and wine experts on board various sailings throughout the year. As a matter of fact, Food Network’s Keegan Gerhard is expected to be on the New Amsterdam’s Eastern Caribbean sailing on Feb. 20. The facilities are used for demonstrations, tasting and hands-on-cooking classes during every sailing. My granddaughter Maris also participated in the center’s program to teach teens how to cook.

The Culinary Arts Center and guest enrichment program includes a partnership with Le Cirque to present “An evening at Le Cirque in the Pinnacle Grill.” It was extraordinary. The evening began with an appetizer of Lobster Salad “Le Cirque”--poached lobster with haricot vet and citrus and followed by a sweet corn soup. Choice of entrees included a Wild Halibut, Rack of Lamb or Cote de Boeuf (aged prime rib steak for two). We chose the excellent rack of lamb. Our evening ended with a choice of desserts — chocolate soufflé, Crème Brulee Le Cirque, and assortment of Sorbets. Jill and I had to have the Crème Brulee. It was lighter than air and worth every calorie. If you’re brave enough to try this at home, here’s the recipe:

Plate components:

Crème brulee — 6 oz. mix — 6 oz. dish

Paper doily-- 1 each

Ingredients:

Heavy Cream — 2.1 liters

Vanilla beans — 15 each

Vanilla extract — 20 grams

Sugar — 2,100 grams

Egg yok — 3,360 grams

Warm cream sugar, vanilla beans and vanilla extract. Pour the mixture over the egg yolk, strain and fill the Brulee dishes. Transfer to a 300° oven and bake for 40 minutes. Cool down, sprinkle cane sugar and with a blow torch melt the sugar.

As I mentioned in my previous column, we also enjoyed the culinary extravaganza of the ship’s newest premium dining choice, the Tamarind Pan Asian Restaurant. Their menu encompasses water (hoisin lime sea bass, snapper baked in rice paper), wood (wasabi and soy crusted beef tenderloin, Cantonese duck with hainan rice), fire (szechuan shrimp with thai basil, penang red curry coconut chicken, Vietnamese style lamb with mint) and earth (vegetarian — sesame udon noodles, sweet and sour vegetable tempura) and metal (cooking tools) to combine the essential elements of several Asian cuisines. I can still taste the crunchy spring rolls and succulent duck.

Bon Appetite! To learn more about the Holland America’s culinary guest program, visit http://www.hollandamerica.com/cruise-vacation-onboard/Enrichment action and click on the Culinary Arts center tab. For cruise brochures and more information on all sailings, contact your travel professional or call 1-877-SAIL-HAL (7245-425) or visit www.hollandamerica.com

Copyright Marcia Abramson

E-mail: mascribe@aol.com