Penang Red Curry Coconut Chicken and Limoncello Cream Recipes

Welcome to Cruise Critic! If you'd like to participate on our forums by joining in the conversation, please Register Now! Be sure to visit our FAMOUS Roll Call forums, where you can meet other cruisers sailing with you and share a tour or shore excursion and SAVE MONEY!

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
All times are GMT -4.
The time now is 09:17 AM.
#1
Albuquerque, New Mexico
12,639 Posts
Joined Jul 2009
I am happy to report that as I promised to try and do, I was successful in my efforts and was able to get the recipes for not only the Penang Red Curry Coconut Chicken recipe from the Tamarind, and Canaletto's Limoncello Cream, but also the entire Le Cirque menu recipes

I will scan all of the recipes later this week and post the link to them once I do. You will have to keep in mind that the portions are for upwards of 50 so....

Joanie
Expand Signature
Collapse Signature
Email [email protected]

"To me a stranger is just a friend I have not yet met."

Our Personal Web Site for our cruises, photos, menus, activities, etc. http://www.rogerjett-photography.com/


Past Cruises
:

Brendisi-Piraeus Jun 83

Greek Islands Jun 85
Piraeus-Venice Dec 85
Oosterdam-
VA 5054-Alaska May 08
Westerdam-SA 7076-Alaska May 09
Westerdam-
VF 8154-Caribbean (E&S) Feb 10
Nieuw Amsterdam-
SC 6164-Caribbean (W) Nov 10
Oosterdam-SC 6166-Mexican Riviera Apr 11
Zuiderdam-SC 6166-Alaska Sept 11
Noordam-SB 7142-Caribbean (S) Mar 12
Nieuw Amsterdam-SC 6175-Caribbean (W) Nov 12
Westerdam-SA 7085-Caribbean (S) Dec 12
Zuiderdam-SC 5190-Alaska May 13
Zuiderdam-SC 6166-Panama Canal (PT) Nov 13
Westerdam-SC 5190-Alaska July 14
Westerdam-SS 6052-Alaska July 14
Nieuw Amsterdam-SB-5187-E/W Caribbean 7-21 Dec 15
Noordam-SB-7142-San Diego/Alaska 5-23 May 15
Oosterdam-SB-6166-Caribbean Wayfarer 16-27 Nov 15
Nieuw Amsterdam-SC 5186-San Diego to Alaska Inside Passage - 19 Days-25 Apr through May 14 2016
Zuiderdam-SB 5190-Panama Canal (Partial Transit) 20 November 2016
(FINAL Cruise due to HAL Smoking Policy Change)
#2
Albuquerque, New Mexico
12,639 Posts
Joined Jul 2009
As I promised to do, I scanned and uploade the recipes and have them running now.

The Tamarind's
Penang Red Curry Coconut Chicken is here: http://**********2008.com/Recipes/HA...t-Chicken.html

and the Canaletto's Limoncello Cream is here: http://**********2008.com/Recipes/Limoncello-Cream.html

All the recipes I've posted (mine and many other CC members) are here: http://**********2008.com/Recipes/

Joanie

Expand Signature
Collapse Signature
Email [email protected]

"To me a stranger is just a friend I have not yet met."

Our Personal Web Site for our cruises, photos, menus, activities, etc. http://www.rogerjett-photography.com/


Past Cruises
:

Brendisi-Piraeus Jun 83

Greek Islands Jun 85
Piraeus-Venice Dec 85
Oosterdam-
VA 5054-Alaska May 08
Westerdam-SA 7076-Alaska May 09
Westerdam-
VF 8154-Caribbean (E&S) Feb 10
Nieuw Amsterdam-
SC 6164-Caribbean (W) Nov 10
Oosterdam-SC 6166-Mexican Riviera Apr 11
Zuiderdam-SC 6166-Alaska Sept 11
Noordam-SB 7142-Caribbean (S) Mar 12
Nieuw Amsterdam-SC 6175-Caribbean (W) Nov 12
Westerdam-SA 7085-Caribbean (S) Dec 12
Zuiderdam-SC 5190-Alaska May 13
Zuiderdam-SC 6166-Panama Canal (PT) Nov 13
Westerdam-SC 5190-Alaska July 14
Westerdam-SS 6052-Alaska July 14
Nieuw Amsterdam-SB-5187-E/W Caribbean 7-21 Dec 15
Noordam-SB-7142-San Diego/Alaska 5-23 May 15
Oosterdam-SB-6166-Caribbean Wayfarer 16-27 Nov 15
Nieuw Amsterdam-SC 5186-San Diego to Alaska Inside Passage - 19 Days-25 Apr through May 14 2016
Zuiderdam-SB 5190-Panama Canal (Partial Transit) 20 November 2016
(FINAL Cruise due to HAL Smoking Policy Change)
#3
106,563 Posts
Joined Jul 2001
Thank you Joanie

DH loves the Limoncello Cream in the Canaletto.
Expand Signature
Collapse Signature
Cruising is a wonderful way to enjoy retirement!
Stopped counting a few years ago -- have done over 140 cruises.
#4
Apple Valley, CA
2,472 Posts
Joined May 2009
Bain Marie translates to "water bath" and it's really more of a technique than a pot.

water bath
The French call this cooking technique bain marie . It consists of placing a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm.
Expand Signature
Collapse Signature
AMY






August 2017 - Roundtrip Vancouver - HAL Volendam (7)
August 2014 - Voyage of the Midnight Sun - HAL Rotterdam (14)
December 2013 - Sunfarer Panama Canal - HAL Zuiderdam (11)
November 2012 - New Zealand Discovery - HAL Oosterdam (14)
August 2010 - Celtic Legends - HAL Westerdam (12)
September 2009 - Mediterranean - HAL Oosterdam (12)
October 2005 - Canada/New England - HAL Maasdam (8)
August 2004 - Alaska - HAL Ryndam (7)
July 2002 - Baltic Capitals - HAL Noordam (10)
#5
Orange County, Calif
22,010 Posts
Joined Mar 2005
Can't wait Joanie, looking forward to the Limoncello Cream.
Expand Signature
Collapse Signature
<I><IMG title="<img src=http://www.hollandamerica.com/images/5starMariner.gif border=0 alt= />" border=0 alt="<img src=http://www.hollandamerica.com/images/5starMariner.gif border=0 alt= />" src="http://boards.cruisecritic.com/image.php?u=32889&type=sigpic&dateline=1357436982" ></I>
Melodie

Admiral-1-cruise
Holland America-46-cruises
Carnival-1-cruise
Celebrity-4-cruises
Crystal-1-cruise
Princess-3-cruises
Royal Caribbean-2-cruises
#6
81,739 Posts
Joined Aug 2000
Has anyone yet figured out how to make the Limoncello Cream?
I'm a fairly decent cook and I can't follow the recipe Joanie posted the other day....

Can anyone else?
Expand Signature
Collapse Signature
<img src=http://www.hollandamerica.com/images/5starMariner.gif border=0 alt= />

sail7seas7 At yahoo .com
Please put CruiseCritic in Subject Line
#7
America's Hometown
16,691 Posts
Joined Feb 2006
Originally posted by sail7seas
Has anyone yet figured out how to make the Limoncello Cream?
I'm a fairly decent cook and I can't follow the recipe Joanie posted the other day....

Can anyone else?
No, I can't, Judy....these recipes are really confusing. And I, too, consider myself a decent cook. Plus, it's pretty much useless to have recipes posted that serve so many people....most of us are used to recipes that serve 4 or 6.

Perhaps Joanie is accustomed to cooking for a crowd but I am not.
Expand Signature
Collapse Signature

Sheila
"innlady1"
[email protected]

Future Cruises
MS Rotterdam - Southern Caribbean - 02/18
MS Veendam - Canada & Atlantic Coast - 10/17
Past Cruises
MS Veendam - Bermuda - 05/15
MS Nieuw Amsterdam - Eastern Caribbean - 02/15
MS Noordam - Southern Caribbean - 02/14
MS Maasdam - Eastern Caribbean - 01/14
MS Nieuw Amsterdam - Med/westbound TA B2B- 10/13
MS Ryndam - Southern & Western Caribbean B2B- 02/13
MS Veendam - Bermuda - 05/12
MS Maasdam - Caribbean - 01/12
MS Maasdam - Caribbean - 01/11
MS Noordam - Caribbean B2B - 01/10
MS Noordam - Caribbean B2B - 01/09
MS Noordam - Caribbean - 02/08
MS Noordam - Caribbean - 02/07
Caribbean Princess - Eastern Caribbean - 02/06
#8
Alberta
20,419 Posts
Joined Feb 2007
Originally posted by innlady1
No, I can't, Judy....these recipes are really confusing. And I, too, consider myself a decent cook. Plus, it's pretty much useless to have recipes posted that serve so many people....most of us are used to recipes that serve 4 or 6.

Perhaps Joanie is accustomed to cooking for a crowd but I am not.
I would think all HAL recipes would be for large portions. I don't think they would make them in small batches. I think it was kind for Joanie to do this.
Expand Signature
Collapse Signature


Elite on princess

cruzchic1 at hotmail dot com
#9
9,407 Posts
Joined Feb 2008
I agree Lorekauf that it was very kind of Joanie to do this.

AFAIK, commercial recipes use weight (not volume) as measurements. I worked with a woman who had been a pastry chef in a previous life, and she had to struggle to share her recipes with us "regular" folks.

Here's some info on that:

http://www.encyclopedia.com/doc/1G2-3407500076.html

For the most part, all measurements in a commercial kitchen are done by weight. One cookbook lists that four cups of flour equals one pound. The two cups of flour for the cake that serves ten would weigh one-half pound. Therefore, for a cake that serves two hundred, the recipe would call for twenty times that amount, or ten pounds of flour.
#10
Ottawa area, Canada
3,731 Posts
Joined Mar 2006
Here is my take on changing the recipe from 30 servings to 7/8. I just divided all the ingredients by 4. The gelatin might be a little tricky because I would normally use Knox gelatin pouches, so you might have to try and then make some adjustments.
Another thing that really confused me was the list using egg whites and then the instructions asking for yolks. I'm thinking that it seemed to be more of a custard base, so I put egg yolks in the list.

I hope this makes sense to some of the cooks on this site.

Disclaimer: I haven't tried this yet, but if someone is brave enough, maybe you could let us know the outcome.

HAL Canaletto - Limocello Creme
Keep in mind that this is written for 30 servings
Preparation: Divide the original by 4, so 7/8 servings.

Lemon cello Cream
Juice Lemon 1 Liquid Oz /1 ½ teaspoon
Sugar White Granulated 15 Oz /1/2 cup sugar
1-Boil Lemon Juice and sugar.

Egg White Pastuerized 13 Oz /6 medium egg yolks (I don't think it should read egg whites)
Sugar White Granulated 15 Oz /1/2 cup sugar
2-Whisk egg yoke and sugar over a bain marie (metal bowl sitting on a pan of barely simmering hot water, bowl should not touch the water) and add the lemon juice mixture until fluffy.

Lemon Count 8 Zest /zest of 1 lemon
Gelatin Sheets 2.5 Oz /2 tsp. Knox gelatin
Gin Pouring 6 Oz /1 ½ oz gin
3-Add the soaked Gelatin (according to pkg directions) and the lemon peel and Gin.

Milk Heavy Cream 35% Uht Sterilized 4 Liter /1 liter whipped
4-Cool Down and fold in the whipped cream.

Jelly Cubes
Lemon Count 10 Peel & Juice /Juice and zest of 3 lemons
Gelatin Sheets 1 Ounce /1 tsp. Knox gelatin
Sugar White Granulated 3.5 Oz /2 tablespoons sugar
5-Make a jelly from the Lemon segment, sugar and juice and cut in cubes.

Assemble:
Put the jelly cubes in a Martini Glass, fill with the mousse and chill.
Top with Tuscan Lemon Liqueur.
Expand Signature
Collapse Signature

[email protected] Please put Cruise Critic in subject line.
25/2/18 Koningsdam-10 days,18/2/18 Koningsdam-7days, 19/2/17 Nieuw Amsterdam-14 days, 31/1/16 Eurodam-14 days, 24/1/15 Westerdam-7 days, 7/2/14 Noordam-21 days,
10/2/13 Nieuw Amsterdam-14 days, 29/1/12 Nieuw Amsterdam-14 days, 30/1/11 Nieuw Amsterdam-14 days, 24/1/10 Noordam-20 days, 9/2/09 Galaxy-10 days, 15/3/08 Zuiderdam-18 days, 23/2/07 Galaxy-10 days,
1/2/06 Volendam-10 days, 10/3/05 Maasdam-10 days, 1/2/03 Zaandam-7 days, 14/6/52 Leerdam
#11
81,739 Posts
Joined Aug 2000
OVgril.....
that is fabulous. I could do the arithmetic but could not make sense of gelatin sheets and the egg whites/yolks were confusing me.

Thank you for sharing your efforts with us.

I totally agree it is generous of Joanie to share her load of HAL recipes it's just most of them are very hard to translate. It isn't only a matter of simple arithmetic (dividing into smaller quantity), it's sometimes ingredients called something the American homemaker may not be familiar with.... ingredients by names other than that which we are familiar, hard to obtain ingredients etc

Thank you, Joanie.
Expand Signature
Collapse Signature
<img src=http://www.hollandamerica.com/images/5starMariner.gif border=0 alt= />

sail7seas7 At yahoo .com
Please put CruiseCritic in Subject Line
#12
Ottawa area, Canada
3,731 Posts
Joined Mar 2006
Originally posted by sail7seas
OVgril.....
that is fabulous. I could do the arithmetic but could not make sense of gelatin sheets and the egg whites/yolks were confusing me.

Thank you for sharing your efforts with us.

I totally agree it is generous of Joanie to share her load of HAL recipes it's just most of them are very hard to translate. It isn't only a matter of simple arithmetic (dividing into smaller quantity), it's sometimes ingredients called something the American homemaker may not be familiar with.... ingredients by names other than that which we are familiar, hard to obtain ingredients etc

Thank you, Joanie.
Yolks or Whites, I was just thinking that it was more of a custard than a meringue type.
Expand Signature
Collapse Signature

[email protected] Please put Cruise Critic in subject line.
25/2/18 Koningsdam-10 days,18/2/18 Koningsdam-7days, 19/2/17 Nieuw Amsterdam-14 days, 31/1/16 Eurodam-14 days, 24/1/15 Westerdam-7 days, 7/2/14 Noordam-21 days,
10/2/13 Nieuw Amsterdam-14 days, 29/1/12 Nieuw Amsterdam-14 days, 30/1/11 Nieuw Amsterdam-14 days, 24/1/10 Noordam-20 days, 9/2/09 Galaxy-10 days, 15/3/08 Zuiderdam-18 days, 23/2/07 Galaxy-10 days,
1/2/06 Volendam-10 days, 10/3/05 Maasdam-10 days, 1/2/03 Zaandam-7 days, 14/6/52 Leerdam
#14
114 Posts
Joined Nov 2011
Thank you Joanie!
I plan on tasting many of these culinary delights very soon on my my upcoming cruise!
I already plan on making that luscious chicken recipe
Expand Signature
Collapse Signature
Sailed Celebrity Century; Christmas Holiday 2008
Sailed HAL Eurodam; Easter Holiday 2012

#15
81,739 Posts
Joined Aug 2000
Originally posted by OVgirl
Yolks or Whites, I was just thinking that it was more of a custard than a meringue type.

Yah, I know .....
I've never eaten the dessert or could venture an opinion but not having ever seen it, I'd only be guessing.

That being said, my guess is yolks not whites.
Someone who has eaten this dessert in Canaletto....... was it a custard? Or was it a meringue?

Expand Signature
Collapse Signature
<img src=http://www.hollandamerica.com/images/5starMariner.gif border=0 alt= />

sail7seas7 At yahoo .com
Please put CruiseCritic in Subject Line
#16
Apple Valley, CA
2,472 Posts
Joined May 2009
I'm guessing it was yolks, as that would be the reason for the bain marie. The gentle heat from the water bath doesn't cook the eggs separately, leaving lumps of cooked egg. It's standard for a custard type dessert.
Expand Signature
Collapse Signature
AMY






August 2017 - Roundtrip Vancouver - HAL Volendam (7)
August 2014 - Voyage of the Midnight Sun - HAL Rotterdam (14)
December 2013 - Sunfarer Panama Canal - HAL Zuiderdam (11)
November 2012 - New Zealand Discovery - HAL Oosterdam (14)
August 2010 - Celtic Legends - HAL Westerdam (12)
September 2009 - Mediterranean - HAL Oosterdam (12)
October 2005 - Canada/New England - HAL Maasdam (8)
August 2004 - Alaska - HAL Ryndam (7)
July 2002 - Baltic Capitals - HAL Noordam (10)
#17
Albuquerque, New Mexico
12,639 Posts
Joined Jul 2009
Originally posted by sail7seas
Yah, I know .....
I've never eaten the dessert or could venture an opinion but not having ever seen it, I'd only be guessing.

That being said, my guess is yolks not whites.
Someone who has eaten this dessert in Canaletto....... was it a custard? Or was it a meringue?

It was definitely a Custard. And the jello was teeny tiny 1/8 - 1/4 inch squares.

Joanie
Expand Signature
Collapse Signature
Email [email protected]

"To me a stranger is just a friend I have not yet met."

Our Personal Web Site for our cruises, photos, menus, activities, etc. http://www.rogerjett-photography.com/


Past Cruises
:

Brendisi-Piraeus Jun 83

Greek Islands Jun 85
Piraeus-Venice Dec 85
Oosterdam-
VA 5054-Alaska May 08
Westerdam-SA 7076-Alaska May 09
Westerdam-
VF 8154-Caribbean (E&S) Feb 10
Nieuw Amsterdam-
SC 6164-Caribbean (W) Nov 10
Oosterdam-SC 6166-Mexican Riviera Apr 11
Zuiderdam-SC 6166-Alaska Sept 11
Noordam-SB 7142-Caribbean (S) Mar 12
Nieuw Amsterdam-SC 6175-Caribbean (W) Nov 12
Westerdam-SA 7085-Caribbean (S) Dec 12
Zuiderdam-SC 5190-Alaska May 13
Zuiderdam-SC 6166-Panama Canal (PT) Nov 13
Westerdam-SC 5190-Alaska July 14
Westerdam-SS 6052-Alaska July 14
Nieuw Amsterdam-SB-5187-E/W Caribbean 7-21 Dec 15
Noordam-SB-7142-San Diego/Alaska 5-23 May 15
Oosterdam-SB-6166-Caribbean Wayfarer 16-27 Nov 15
Nieuw Amsterdam-SC 5186-San Diego to Alaska Inside Passage - 19 Days-25 Apr through May 14 2016
Zuiderdam-SB 5190-Panama Canal (Partial Transit) 20 November 2016
(FINAL Cruise due to HAL Smoking Policy Change)
#18
Ottawa area, Canada
3,731 Posts
Joined Mar 2006
Originally posted by IRL_Joanie
It was definitely a Custard. And the jello was teeny tiny 1/8 - 1/4 inch squares.

Joanie
And the jelly was quite tart!
Expand Signature
Collapse Signature

[email protected] Please put Cruise Critic in subject line.
25/2/18 Koningsdam-10 days,18/2/18 Koningsdam-7days, 19/2/17 Nieuw Amsterdam-14 days, 31/1/16 Eurodam-14 days, 24/1/15 Westerdam-7 days, 7/2/14 Noordam-21 days,
10/2/13 Nieuw Amsterdam-14 days, 29/1/12 Nieuw Amsterdam-14 days, 30/1/11 Nieuw Amsterdam-14 days, 24/1/10 Noordam-20 days, 9/2/09 Galaxy-10 days, 15/3/08 Zuiderdam-18 days, 23/2/07 Galaxy-10 days,
1/2/06 Volendam-10 days, 10/3/05 Maasdam-10 days, 1/2/03 Zaandam-7 days, 14/6/52 Leerdam
#19
Beautiful British Columbia, Canada
2,134 Posts
Joined Aug 2009
Thanks Joanie for getting these. You must really do some sweet talking on the ship! Our son often makes the penne a la vodka recipe that he loves from the ship-the main secret for that one is to make sure you use Grey goose vodka.
Expand Signature
Collapse Signature


Coming up:
Koningsdam 21 day Caribbean November 2017

Oosterdam 7 day Mexico February 2018
#20
81,739 Posts
Joined Aug 2000
I intend to try the Limoncello Cream at some point and will post my results.

Thanks for those who confirm it's egg yolks. It makes sense it should be.
Expand Signature
Collapse Signature
<img src=http://www.hollandamerica.com/images/5starMariner.gif border=0 alt= />

sail7seas7 At yahoo .com
Please put CruiseCritic in Subject Line