0 comments on “Thanksgiving Recipe: Tuscan-Style Turkey Porchetta”

Thanksgiving Recipe: Tuscan-Style Turkey Porchetta

By Executive Chef Kathryn Kelly

This recipe is one that was inspired from the many meals I’ve enjoyed in the heart of Tuscany. I love this recipe for Thanksgiving or a special harvest dish during autumn. When I serve this on a bed of polenta with a glass of Chianti, I transport myself back to a little farmhouse in Chiusa where I first experimented with this dish.

I prefer to leave the skin on the turkey breast, as it enhances the flavor immensely, but you can certainly prepare it without the skin if you wish. You may want to add a touch of butter or pecorino cheese to the prepared polenta for additional flavor. Originally a chicken recipe that I adapted for Thanksgiving, you can certainly choose to prepare it with chicken breasts – either way, I can promise you the evidence of your efforts won’t last very long. My guests always rave about this dish! 

 Serves 4

Ingredients

Stuffing
½ cup grated celeriac
½ cup grated parsnip
¼ cup chopped toasted walnuts
2 tablespoons dried cranberries, softened in hot water
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
2 teaspoons minced garlic
1 teaspoon truffle oil

Turkey
4 boneless, skinless turkey breasts
8 slices prosciutto

Sage Butter
3 tablespoons butter
8 sage leaves

Directions

Mix the Stuffing
In a medium bowl, combine all ingredients and mix well.

Prepare the Turkey
Preheat the oven to 350°F/177°C. Place each turkey breast, one at a time, in a large zip-lock bag and gently pound to a thickness of ½ inch.

On a work surface lined with parchment paper, lay out the prosciutto in 4 stacks of 2 pieces each. Place a turkey breast on top of each prosciutto stack, making sure the ends of the breasts are within the ends of the prosciutto. Place one-fourth of the stuffing on each breast. Roll the turkey and prosciutto tightly around the stuffing. Place the rolled turkey, seam side down, in a baking pan. Bake until the turkey reaches an internal temperature of 162°F/72°C.

Infuse the Butter
In a small sauté pan over medium heat, melt the butter. Add the sage and infuse the butter for about 5 minutes. Remove the sage and reserve for garnish.

To Serve
Drizzle with sage butter and garnish with sage leaves. Try pairing this turkey with creamy polenta with cranberries, and enjoy!

 

0 comments on “Sweet Potato Bolo Bread with Madeira Butter
 

Sweet Potato Bolo Bread with Madeira Butter
 

By Executive Chef & Director of Culinary Enrichment Kathryn Kelly

When I first had bolo in Madeira in the 1980s, I fell in love with the smoky flavors from the wood-fired ovens in which this bread is traditionally baked. I’ve modified the recipe here so you can make this delicious bread at home – the perfect warming autumn treat. If you have an open grill available, feel free to cook the bread over an open flame.

Makes 4

Ingredients

Bolo Bread
¾ to 1 cup water, at 110˚F/43˚C
2 teaspoons active dry yeast
4 teaspoons sugar
1 sweet potato, roasted tender and peeled
3¼ cups all-purpose flour
2 teaspoons kosher salt
Olive oil, for grilling

Madeira Butter
¼ cup Madeira wine
2 heads garlic, roasted and peeled
½ cup butter, room temperature
2 tablespoons minced pecans
1 tablespoon finely minced shallot
1 tablespoon orange zest
Kosher salt and freshly ground black pepper

Prepare the bread dough
In a small bowl, whisk ¼ cup of the warm water, the yeast and 1 teaspoon of the sugar until the yeast dissolves. Let rest 10 minutes.

In a food processor, pulse the sweet potato with the remaining 3 teaspoons of sugar, the flour and salt. With the processor running, add the yeast mixture and ½ cup more warm water. Mix until the dough forms a ball, adding more warm water if needed. Transfer the dough to a large oiled bowl, turning to completely coat with oil. Cover with plastic wrap and allow the dough to rise in a warm place until it doubles in size, about 1½ hours.

Transfer the dough to a floured work surface and knead until smooth and pliable. Divide the dough evenly into 4 balls. Flatten the balls into 5- to 6-inch rounds, cover with a dry kitchen towel and let rest for 45 minutes.

Make the Madeira butter
In a small saucepan over medium-high heat, simmer the wine until it reduces to 1 tablespoon, about 10 minutes. In a medium bowl, mash the roasted garlic into a paste. Stir in the butter, pecans, shallot, orange zest and reduced wine. Season to taste with salt and pepper.

Grill the bolo bread
Heat an outdoor grill or indoor cast iron grill to high. Brush one side of each dough round with olive oil and grill, oiled side down, until charred and golden brown. Press lightly with a spatula to keep the bread from puffing and ensure it caramelizes. Brush the top sides of the dough with olive oil and flip, grilling until golden brown. Serve with Madeira butter.

 

Here are a few voyages visiting the Madeira region: 

Splendid Journey | Miami to Barcelona 14 days aboard Riviera departing April 2, 2019

Artists & Aristocrats | Rome to Barcelona Town 7 days aboard Sirena departing October 30, 2019

Atlantic Soiree | Barcelona to Miami 15 days aboard Sirena departing November 6, 2019

0 comments on “Steeped: Traditional Tea Culture in Asia
 

Steeped: Traditional Tea Culture in Asia
 

Though often linked with England, scones and clotted cream, a variety of rich legends about the origin of tea exist throughout Asia, highlighting its deep cultural ties to the continent. According to one Chinese legend, Emperor Shen accidentally made the first cup of tea nearly 5,000 years ago, when he was purifying water beneath the shade of a tea tree and a few dried leaves blew into his pot.

Here’s a brief glimpse at tea traditions across Asia:

China
First prospering during the Tang Dynasty and considered one of the seven Chinese necessities, tea has a storied history in China. Teahouses, tea ceremonies, and everyday tea are all elements embedded in Chinese culture. Green tea makes the most popular choice, prized for its health benefits. Notably, cups of tea in China are never served full – it’s considered impolite.

India
As the world’s second-largest tea grower, tea is popular throughout India, brewed both at home and at ubiquitous tea stalls. Masala chai, black tea with a blend of spices such as cinnamon, ginger and green cardamom, is traditionally served at breakfast and during the evening, with warmed milk and sugar.

Japan
Formal Japanese tea ceremonies date back to the 16th century, and are still practiced throughout the country. The secular rituals feature Matcha tea, a type of stone ground green tea, served in special ceramic ware and traditional Japanese sweets to balance the bitterness of the tea.

Afternoon Tea On Board
During your next voyage with Oceania Cruises, embrace the ancient tradition of tea and sample artisanal teas during Afternoon Tea from our signature tea collection, which in addition to classics such as English breakfast and Earl Grey, includes an array of more exotic black, herbal, green and white teas.


BLACK TEA
Orchid Vanilla
Madagascar vanilla, coconut slivers, luxurious, indulging

HERBAL TEA
Ginger Lemongrass
Spring lemongrass, soft ginger, balanced, invigorating

GREEN TEA
China Gunpowder
Hand-rolled green tea leaves, aromatic oils, grassy, stimulating

WHITE TEA
White Ginger Pear
Japanese pear, hint of ginger, exotic, alluring

0 comments on “2020 Europe & The Americas: Destinations to Delve Into”

2020 Europe & The Americas: Destinations to Delve Into

From the rolling Irish countryside to the birthplace of Aphrodite, the destinations in our 2020 Europe & The Americas Collection offer imaginative adventures and the chance to explore more of Europe’s and North America’s most intriguing destinations. To inspire your cruise planning, here’s a glimpse from our Destination Experts at what you’ll find in just a few of our newest ports in Europe – surprising facts, tempting culinary specialties and more.

Ciutadella de Menorca, Spain
In contrast to the more hopping Balearic Islands driven by the thumping bass of lively nightclubs, you’ll immediately notice that the rhythm of life on Menorca is reflected in gentle waves lapping at powdery sands.

Did you know? Ciutadella’s daily open-air market has been a place to socialize and shop since the 14th century. Meet locals as you shop for handcrafts, jewelry, colorful textiles, leather goods and avarcas, traditional Menorcan sandals.

Culinary delight to try: Artisanal Mahón made from raw cow’s milk and aged for 2 to 3 months

Dartmouth, UK
Don’t miss the pristine coves of the River Dart estuary, lined with quaint cottages and bobbing sailboats. The waterfront is so picturesque that you may wonder if any Pilgrims were tempted to unload here when the Mayflower pulled in for repairs en route to the New World.

Did you know? Agatha Christie summered in Dartmouth. Greenway, her gorgeous summer home and gardens, as well as nearby landmarks often surface in her stories.

Culinary delight to try: Real Devonshire cream tea with scones at a riverside café

Glengarriff, Ireland
Far away from Ireland’s cosmopolitan urban centers, nestled deep in Bantry Bay, Glengarriff offers all the joys of the Irish countryside, from the dramatic beauty of its coastline to quirky cultural distinctions like a nature walk through the private gardens of a local family.

Did you know? To properly kiss – and reap the rewards from – the famed Blarney Stone at Blarney Castle near Glengarriff, you need to lean backwards holding onto an iron railing from the parapet walk. The legendary gift is worth it: eloquence.

Culinary delight to try: When in Ireland, do as the Irish do and drink the country’s national drink, whiskey. At Jameson Distillery near Glengarriff, go behind the scenes for a look at whiskey making and enjoy a tasting.

Marina di Carrara, Italy
As you sail into Marina di Carrara, the gorgeous snow spilling down from the mountains onto the green pine forests above the nearby town of Carrara will take your breath away – until you remember it is summer. What you are seeing is the exposed veins of the world’s most sought-after white marble. The Tuscan seaside resort of Marina di Carrara lies just outside the Marble City and invites you to enjoy some quality beach time or journey farther afield to explore the magic of Tuscany. 

Did you know? The lush green hills of Carrara provided the white stone for Michelangelo’s Pieta and Rodin’s The Kiss and have been worked since Roman times.

Culinary delight to try: Tuscan wine, of course. Head into the geographic and metaphoric heart of Italy for a memorable wine-tasting adventure.

Paphos, Cyprus
Paphos isn’t just sunny, it’s really sunny – with an average of 13 hours a day in the summer and five hours during what are normally dreary months. It’s easy to fall in love with this beautiful land of rocky coastline and clear blue waters, which is why it was the perfect setting for the legendary birthplace of Aphrodite, goddess of beauty and love.

Did you know? A highlight of the Paphos Archaeological Park, the House of Dionysus has some of the finest, best-preserved mosaics in the world. Discover gods, goddesses and a floor made of seashells depicting the mythical Greek sea monster Skyla.

Culinary delight to try: Eat like a Paphos native with mezes, a series of small dishes served at a leisurely pace to allow space for conversation. Start with olives, followed by bread with tahini, before moving on to grilled lamb kebabs.

What destination caught your eye in our new 2020 Europe & The Americas Collection? Share it below or on Facebook.

0 comments on “Recipe: Pomelo Banh Trang Rolls
 

Recipe: Pomelo Banh Trang Rolls
 

By Executive Chef & Director of Culinary Enrichment Kathryn Kelly

These fresh spring rolls are perfect for the last hot days of summer. Similar to rolling sushi, the assembly of these rolls is fun and easy. You need slightly damp hands to keep the rice paper from sticking to your fingers. I’ve put my own twist on the Vietnamese banh trang rolls we serve at Red Ginger, and you can easily experiment with different ingredients and create your own version at home.

Serves 4

MIANG DIPPING SAUCE
1 cup palm sugar
½ cup water
1 Thai chili
¼ cup coconut flakes, toasted
¼ cup crushed macadamia nuts
1 tablespoon fresh lime juice
2 teaspoons ginger juice

POMELO ROLLS
Segments of 4 pomelos
¼ cup coconut flakes, toasted
¼ cup salted dry-roasted peanuts, finely crushed
2 tablespoons finely minced shallot
8 Thai basil leaves, chiffonade
8 mint leaves, chiffonade
8 rice paper rounds
8 butter lettuce leaves
8 chive stems

MAKE THE SAUCE
In a small saucepan over medium heat, combine the sugar, water and chili and warm, stirring occasionally, until the sugar dissolves. Remove from the heat and stir in the remaining ingredients. Let cool and divide among 4 small bowls.

PREPARE THE ROLLS
In a medium bowl, combine the pomelo segments, coconut, peanuts, shallot, basil and mint. Soak a rice
paper in lukewarm water until soft and then lay out on a damp kitchen towel. Top with a lettuce leaf and one-eighth of the pomelo mixture. Roll up the rice paper like a burrito or gather up the edges to form a pouch. Tie with a chive stem. Repeat to make 8 rolls and serve with the dipping sauce.