Recipe: Valentine’s Day Mayan Cocoa Pots

By Director of Culinary Enrichment & Executive Chef Kathryn Kelly

What’s not to love about these lusciously rich chocolate pots? Chocolatey and fragrant, this simple dessert is the perfect Valentine’s Day treat for your sweetheart.

Our recipe calls for Mexican chocolate, which is rich, distinct and often made with spices such as cinnamon. Our Culinary Center chefs prefer the organic brand Taza, which makes stone-ground discs of up to 85% pure cacao.

Serves 4

2 cups heavy cream
4 ounces bittersweet Mexican chocolate, finely chopped
6 egg yolks
1/4 cup sugar
Pinch each of cinnamon and cayenne pepper

Preheat the oven to 250°F/121°C. In a medium saucepan, bring the cream to nearly a boil. Remove from the heat and stir in the chocolate. Reserve.

In a medium bowl, combine the egg yolks, sugar, cinnamon and cayenne and whisk vigorously until pale and fluffy, about 2 minutes. Slowly temper the egg mixture into the chocolate, stirring constantly.

Divide the mixture into 4 (4-ounce) ramekins. Place the ramekins in a baking pan. Add enough boiling water to the pan to reach half the height of the ramekins. Bake until set, about 1 hour. Remove the ramekins from the water and let cool. Cover and refrigerate at least 2 hours or up to overnight. Enjoy slightly chilled


Recipe: Huevos Rancheros with Lime Crema

By Director of Culinary Enrichment & Executive Chef Kathryn Kelly

The modern Latin kitchen is a mosaic of cuisines from South America, Central America and
Mexico, each influenced by the travels of the ancient explorers. In our new Cocina Latina class, we explore traditional cooking techniques as well as unique flavor and ingredient combinations you’ll find in the region. One of my favorites from the class is the perfect winter brunch dish – our delicious huevos rancheros recipe has just enough heat to warm you up on a cold winter morning.


2 tablespoons fresh lime juice
1/2 cup heavy cream
2 tablespoons butter
4 ounces Mexican chorizo, casings removed
1 cup diced onion
1 teaspoon ancho chili powder
1 teaspoon pasilla chili powder
1/4 teaspoon cumin
2 teaspoons minced garlic
2 cups crushed fire-roasted tomatoes, undrained, preferably Muir Glen
2 tablespoons chipotle in adobo sauce, minced
4 eggs, room temperature
1/3 cup grated or crumbled Mexican cheese (such as Oaxaca, queso fresco or asadero)
10 cilantro leaves
In a small bowl, whisk together the lime juice and cream. Transfer the crema to a squeezable bottle and refrigerate until 30 minutes before needed.

In an 8-inch saute pan over medium-high heat, melt the butter and sear the chorizo until crisp. Transfer the chorizo onto paper towels to drain.

Decrease the heat to medium and sweat the onion in the infused fat with the chili powders and cumin until the spices bloom and the onion softens. Add the garlic and saute until it releases its aroma, about 30 seconds. Stir in the tomatoes, chipotle and seared chorizo and simmer the sauce until it thickens, about 10 minutes.

When the sauce is thickened, crack 1 egg into a ramekin. Using the bottom of a spoon, make a well in the tomato sauce and carefully pour the egg into the well. Repeat with the remaining eggs. Cover and poach until the eggs begin to set, about 3 minutes. Remove the cover and sprinkle the cheese over the eggs and sauce. Replace the cover and continue to poach until the eggs are cooked through about 2 minutes. Garnish with lime crema and cilantro.


Recipe: Chef Paul Bocuse’s Crusty Halibut Viennoise

In honor of the great French master chef Paul Bocuse who passed away over the weekend, Fleet Corporate Executive Chef Franck Garanger is sharing a classic recipe of his, a crusty Halibut Viennoise. Referred to as the pope of French cooking, Mr. Paul Bocuse has always been very close to Oceania Cruises, often sending his chefs on board our ships as guest chefs. On behalf of Chef Garanger, Senior Culinary Directors Eric Barale and Bernhard Klotz and the entire culinary team, this recipe will be served in The Grand Dining Room as a special homage to our beloved friend, mentor and master chef, Mr. Paul Bocuse, who will be dearly missed.

Serves 10


Viennoise Crust
600 grams fresh white bread, toasted
600 grams butter
300 grams gruyere cheese, crumbled
4 cloves garlic, finely minced
1 tablespoon thyme, finely chopped
Freshly ground pepper

Tomato Concassée:
50 grams olive oil
50 grams shallots, finely chopped
1 teaspoon garlic, minced
250 grams canned plum tomatoes, seeded, drained and chopped
1 tablespoon herbs, finely chopped (basil, thyme, marjoram)
Salt and freshly ground pepper

Mushroom Duxelle:
50 grams butter
100 grams onions, finely chopped
200 grams whole Paris mushrooms cleaned
5 centiliters white wine
Salt and freshly ground pepper to taste
Chopped parsley

10 halibut fillets, each weighing about 160 grams
Salt and freshly ground pepper
50 grams butter
50 grams chopped shallots
1 deciliter white wine
Fresh thyme sprig for garnish

Champagne Sauce:
100 grams shallots, finely chopped
1 bay leaf
½ tablespoon coriander seeds
½ sprig thyme
5 deciliters fish stock
5 deciliters double cream
2 dl Champagne
50 grams fresh butter


For Viennoise Crust
Precisely weigh all ingredients. Take fresh white toasted bread and remove the crust. Place the bread and the rest of the ingredients in a food processor and finely chop until the paste is consistent in texture, about 1 minute.

For Tomato Concassée
Sweat the chopped shallots and garlic in olive oil. Add the chopped tomatoes, salt and pepper and the herbs. Cook until all the liquid has evaporated. Season to taste and set aside.

For Mushroom Duxelle:
Sweat the onion in butter until translucent. Add the mushrooms, white wine, salt and pepper. Cover and cook for 5 minutes. Remove the cover and continue cooking until all the liquid has evaporated. Add the chopped parsley and let cool. In a food processor, blend finely.

For the Halibut
Season the fish fillet with salt and pepper, then place a thin layer of Tomato Concassée on top of each fillet, followed by a thin layer of Mushroom Duxelle. Cover with a very thin layer of the Viennoise mixture.

Place the fish on a buttered baking sheet, spread with chopped shallots, and white wine underneath.

Bake in a preheated oven at 180°C for about 8 to 10 minutes. Then broil lightly, just until the crust is a nice golden brown.

For Champagne Sauce
Sweat shallots over low heat, then add herbs followed by the fish stock. Reduce to half the amount. Add the cream and cook slowly reducing by half again. Strain through a fine sieve into a pot, add the Champagne à la minute, and blend with fresh butter to thicken.

To serve, pour the sauce on a plate, place the fish on top and garnish with a thyme sprig. Serve with seasonal vegetables and boiled Parisian potatoes.


Vegan Cuisine Options on Oceania Cruises

The Finest Cuisine at Sea™ now includes an array of delicious plant-based options at The Grand Dining Room. We recently debuted the most expansive vegan menu offerings and the only cold-pressed raw juice and vegan smoothie bars at sea. Try dishes from the vegan menus on any of our six ships, and stop by the juice and smoothie bars on board Marina and Riviera.


Iconic Jamaican Jerk Chicken Recipe

Try this recipe for a taste of the islands – it’s one of Chef Ronald Smith’s favorite recipes, and a Jamaican classic. Fragrant, fiery hot and smoky all at once, jerk chicken is as much about the cuisine of Jamaica as the culture. Through a slow-smoke method, the age-old Caribbean practice of jerking has long been used to cure meat either by marinating or rubbing it with a seasoning and then slow-grilling it over wood. Try this recipe with a charcoal grill – and some pimento wood – to enjoy the flavors of Jamaica at home!