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RECIPES FROM VIKING CRUISES WEBSITE

September, 2020

St. Louis, Missouri

APPETIZERS

Rustic Fried Green Tomatoes with Cajun Beurre Blanc

Summertime brings everyone’s favorite treat—homegrown tomatoes. However, invariably a few at the end of the season do not ripen, and this is a delicious way to use these unripe fruits. Our version of this true Southern classic takes fried green tomatoes to a whole new level, pairing a Cajun-spiced cornmeal crust with a cream sauce and poached crawfish.

Ingredients

TOMATOES:

6 med green tomatoes 1 tsp (15 g) salt

1 tsp (7 g) pepper

1 C (237 ml) buttermilk

2 lg eggs, beaten 2 C (250 g) flour

1 C (151 g) cornstarch

1 C (170 g) cornmeal

1 tsp (10 g) garlic powder Peanut or canola oil for frying

CRAWFISH:

2 T (30 ml) water Dash Worcestershire

1 tsp (2 g) lemon zest

2 T (29 g) unsalted butter, room temperature 1 lb (454 g) crawfish tails (or small shrimp)

CAJUN BEURRE BLANC SAUCE:

2 T (30 ml) dry white wine

2 tsp (10 ml) white wine vinegar 4 black peppercorns

1 shallot, minced

1 bay leaf

2 tsp (10 ml) heavy cream

8 oz (227 g) unsalted butter, cold, cut into cubes 1 tsp (5 ml) lemon juice

Dash Worcestershire Dash Crystal Hot Sauce Kosher salt to taste

GARNISH:

Cajun spice

Prep time: 45 minutes.

Cook time: 60 minutes. Makes 6 servings.

Directions

Tomatoes: Preheat oven to 200˚F (93°C). Slice tomatoes ¼ inch (6 mm) thick; sprinkle with salt and pepper; set aside. Wash and drain crawfish; refrigerate. Stir together buttermilk and eggs in a shallow bowl; place flour in another bowl; stir together cornstarch, cornmeal and garlic powder

in a third bowl. In a large frying pan, heat ⅛-inch-deep layer of peanut oil to 350˚F (177°C) over medium heat. Lightly coat each tomato slice in flour; dip in buttermilk, then cornstarch mixture. In batches, gently cook tomatoes until golden brown, approximately 1-2 minutes; turn gently and cook another 1-2 minutes. Drain on paper towels; keep warm in oven until ready to serve.

Crawfish: Combine water, Worcestershire and lemon zest in a large sauté pan over medium heat. Slowly whisk in butter until incorporated. Bring to a simmer; add crawfish, tossing gently until cooked through, 5-7 minutes.

Cajun Beurre Blanc Sauce: Place wine, vinegar, peppercorns, shallots and bay leaf in a small saucepan over medium high. Bring to a boil; cook until very thick and reduced by ¾, about 3 minutes. Stir in cream; cook until thickened, about 3 minutes. Reduce to low; add butter, one cube at a time, whisking constantly until two pieces of butter remain. Remove from heat and continue whisking in last two cubes of butter. Add lemon juice, Worcestershire, hot sauce and salt to taste, stirring to combine. Pass through a fine sieve.

Plating: Place 3 or 4 slices of tomato on each plate. Spoon crawfish and sauce over the top, and dust entire plate lightly with Cajun spice.

Tomato-Feta-Basil Macarons

Surprise your friends with this savory macaron, a twist on the traditionally sweet cookie with its mild crust and tangy center of feta, fresh tomatoes and basil. When you assemble them, be sure to spread the filling gently or even use a piping bag to prevent damaging the delicate meringue cookies.

Ingredients

COOKIE:

¾ C (64 g) almond meal

¾ C (98 g) confectioners’ sugar 2 lg egg whites

¾ C (177 ml) water

¾ C (144 g) sugar

Prep time: 38 minutes.

Cook time: 12 minutes. Makes 12 servings.

FILLING:

2 T (30 g) feta cheese

2 T (30 g) cream cheese

2 T (5 g) basil, finely chopped Few drops lemon juice

Salt and pepper to taste

2 med ripe tomatoes, peeled, seeded and finely diced Individual basil leaves (one per macaron)

Directions

Preheat oven to 340°F (170°C). Line a baking sheet with parchment paper. Place a damp kitchen towel on counter. Place almond meal and confectioners’ sugar in medium bowl; stir to combine. Place 1 of the egg whites in another medium bowl and beat with an electric mixer until firm shiny peaks form. Spoon into almond mixture, folding in gently to combine. Place remaining egg white in a medium bowl and beat until soft peaks form. Set aside.

Place water and granulated sugar in a small saucepan. Place over medium low heat, stirring frequently until sugar has dissolved. Continue to boil until mixture reaches a temperature of 245°F (120°C) on a candy thermometer. Very gradually pour sugar syrup into egg white, constantly beating with an electric mixer until shiny peaks form. Add almond mixture and gently fold in.

Spoon mixture into a large pastry bag fitted with a large round tip and form 24 small disks about 2 inches across, leaving an inch of space in between. Let stand at room temperature 20 minutes. Bake for 12 minutes. Remove from oven and, leaving macarons on parchment paper, move paper to damp kitchen towel. Let cool to room temperature.

To make filling, place feta, cream cheese, basil, lemon juice, salt and pepper in a small bowl, mashing with a fork to combine. Stir in tomatoes. To assemble, spread mixture thinly between 2 macarons.

Russian Blini

This traditional Russian dish is somewhat like pancakes or crêpes, but made with a yeast dough that is allowed to rise. Buckwheat, a staple flour of colder climates, is typically incorporated.

Often, the blini are made bite-sized and served with a variety of toppings from savory caviar and smoked salmon to sweet cream and fruit for a dessert.

Ingredients

1⅓ C (166 g) unbleached flour 1 C (170 g) buckwheat flour

1 tsp (5 g) salt

2 tsp (6 g) active dry yeast

½ C (118 g) milk, warmed (80-100°F / 26-38°C)

4 tsp (19 g) unsalted butter, melted and slightly cooled

2 lg eggs, separated

¼ C (57 g) unsalted butter for frying

Prep time: 8 minutes. Proof time: 1 hour. Cook time: 1 hour. Makes 16 servings.

Directions

Place flours, salt and yeast in a bowl, stirring to combine. Make a well in center; add milk. Mix until smooth; cover and proof about 1 hour. Stir in melted butter and egg yolks. Beat egg whites until stiff; fold in. Cover and let stand for 20 minutes. Melt some of butter in a nonstick skillet on medium high, dropping quarter-sized amounts of dough into skillet. Cook on 1 side about 1 minute; flip and cook for 30 seconds more, cooking a few at a time until batter is finished.

Serving Suggestion

Serve with caviar or smoked salmon, garnished with chopped hard-boiled eggs, minced onion, crème fraîche and dill.

French Gougères

Gougères are among the most popular hors d’oeuvres in France. A traditional specialty of the Burgundy region, gougères are often made with Gruyère cheese. You can also use other cheeses (such as parmesan) to add an extra depth. Enjoy these with a glass (or two) of good French wine.

Ingredients

1½ C water

½ C unsalted butter, cut into small cubes 1 tsp (5 g) salt, divided

1½ C flour 6 lg eggs

1 C (130 g) grated Gruyère cheese, packed

½ C (90 g) good quality parmesan cheese, packed

½ tsp (2 g) fresh ground pepper

½ tsp (2.5 g) salt

Prep time: 16 minutes. Cook time: 30 minutes. Makes 10 servings.

Directions

Place one oven rack in top third and a second rack in bottom third of oven; preheat to 400°F (204°C). Line two rimmed baking sheets with lightly greased parchment paper. In a 3- or 4-qt saucepan over medium heat, bring water, butter and half the salt to a simmer, stirring until butter melts. Add flour all at once, stirring rapidly with a wooden spoon until mixture forms a smooth, thick paste with no lumps. Remove pan from heat; allow mixture to cool until it feels just warm. Using a hand-held mixer, beat in one egg at a time until all are incorporated. Stir in cheese, pepper and remaining salt. Drop spoonfuls of dough 3 inches apart onto prepared baking sheets. Bake until dough is puffed and golden brown, about 30 minutes, swapping position of baking pans halfway through.

Shrimp and Crab Wonton

Many regions of China have different varieties of wontons. The meaning of the word also varies: in Mandarin, it means “slowly boiled dumpling,” but in Cantonese it means “swallowing clouds.” These versatile, delightful dumplings can be steamed, poached in soup, or fried and served with dipping sauces. This style below is typical of Cantonese cuisine.

Ingredients

½ C (170 g) finely shredded cabbage, preferably Savoy

Kosher salt to taste

6 oz (170 g) shrimp and lump crabmeat, chopped 1 C (50 g) spring onions, finely chopped

1 T (14 g) ginger purée, or finely grated ginger 1 tsp (5 g) soy sauce

1 tsp (4 g) sesame oil

1 T (15 g) cream cheese

1 14-oz (398-g) pkg wonton wrappers

2-3 C (473-682 g) vegetable or peanut oil 1 tsp (5 g) soy sauce

1 tsp (4 g) sesame oil

1 T (15 g) cream cheese

1 14-oz (398-g) pkg wonton wrappers

2-3 C (473-682 g) vegetable or peanut oil

Prep time: 22 minutes. Cook time: 36 minutes. Makes 8 servings.

Directions

Combine cabbage, salt, shrimp and crab, onions, ginger, soy sauce, sesame oil and cream cheese in a bowl and mix well. Separate wonton wrappers and arrange on a dry surface. Place a scant tsp of filling in center of each wrapper; wet edges and seal by bringing opposite corners together, forming a triangle. Bring 2 remaining corners together toward center and seal with a pinch.

Preheat oil in a medium saucepan over medium heat. Working in batches, fry wontons until golden brown, about 6 minutes. Remove with a slotted spoon and transfer to paper towels. Serve hot with your favorite dipping sauce, such as hoisin; sweet and sour or Chinese mustard.

Imagine yourself eating a meal on a Viking ship overlooking this beautiful view.

SOUPS

Carbonnade à la Flamande

Winter is the perfect time to make hearty meals that raise everyone’s spirits. Unlike French stews made with wine, this Flemish carbonnade relies on the flavor of Belgian abbey-style beer. The key to making it great is the beer: we recommend Oud Bruin, an aged Belgian beer. If you cannot find this, a stout or porter works well too.

Ingredients

2 lbs (907 g) chuck roast, cut into 2-in pieces 1 tsp (6 g) salt

½ tsp (1 g) pepper 2 T (16 g) flour

1 T (15 ml) olive oil

1 T (14 g) unsalted butter

1½ C (170 g) pearl onions, peeled

2 lg carrots, peeled and cut into ½-in slices

4 C (946 ml) low-sodium beef broth, divided 1 T (14 g) light brown sugar

1 T (17 g) tomato paste

2.6 oz (71 g) beef demi-glace 1½ C (355 ml) Oud Bruin beer

2 C (300 g) sm red potatoes, cut in half

8 oz (227 g) button mushrooms, cut in half 2 tsp (13⁄5 g) thyme, chopped

1 T (4 g) flat leaf parsley, minced 1-2 tsp (5-10 ml) cider vinegar

Prep time: 10 minutes. Cook time: 2 hours, 30 minutes. Makes 6 servings.

Directions

Season beef with salt and pepper; dust with flour. In a Dutch oven or large, heavy saucepan, heat olive oil over medium high heat; sear beef in batches, transferring to a plate as done; set aside. Add butter to pot; reduce to medium head and add onions and carrots; sauté until lightly golden, about 6 minutes. Whisk together 1 C (237 ml) beef broth with brown sugar, tomato paste and demi-glace; add to vegetables; stir in beer; bring to a boil over high heat. Reduce heat; simmer 20 minutes. Return beef to pan along with potatoes, mushrooms, thyme and remaining beef broth. Cover and simmer for 1½-2 hours, or until beef is very tender. Stir in parsley and cider vinegar to taste before serving.

Bouillabaisse Toulonnaise

Originally cooked by fishermen using unwanted fish from their catch, this traditional Provençal fish stew is served with a creamy, saffron-scented rouille.

Ingredients

BROTH:

4 T olive oil

4½ oz (125 g) fennel, sliced 2 red onions, chopped

1 tsp sea salt

1 T tarragon, chopped

½ tsp black pepper

Fish heads, bones and offcuts

2.2 lb (1 kg) tomatoes, roughly chopped 2 T tomato purée

1 pinch saffron threads

1 lemon, juiced

2 T butter

ROUILLE:

3 egg yolks Salt and pepper

½ lemon, juiced Pinch saffron

Pinch cayenne pepper 6¾ fl oz (200 ml) olive oil 2 cloves garlic, crushed

FISH:

7 oz (200 g) salmon

7 oz (200 g) pollock

7 oz (200 g) monkfish

1 lb (450 g) mussels, scrubbed, beards removed

Directions

Broth: Heat the olive oil in a large pan over medium heat. Add the fennel and cook for 3 to 4 minutes without it coloring, then add the red onion, sea salt, tarragon and black pepper. Add the fish bones and offcuts and the tomatoes, then cover with water. Bring to a simmer, skimming off any residue that rises to the surface. Add the tomato purée and saffron and bring back to a simmer. Cook for about 1½ hours, or until it has reduced by about a third. Sieve the broth, pressing down the contents of the sieve with a ladle to extract as much liquid as possible, then add the lemon juice and whisk in the butter. Check the seasoning, then cool and refrigerate until needed.

Rouille: Whisk the egg yolks with the seasoning, lemon juice, saffron and cayenne pepper. Slowly add the oil in a thin stream, whisking continuously, then stir in the garlic. Add a little warm water if it is too thick. Set aside until needed.

Fish: Bring the reserved broth up to a simmer, then add all the fish. Poach until just tender, adding the firmest fillets first.

Plating

Remove fish from broth and place on a serving platter. Ladle broth over fish; serve with rouille on the side and some garlic croutons.

Česnečka

According to Czech lore, Česnečka (garlic soup) will cure just about anything, even the common cold. It certainly tastes rich and comforting. So, if you feel under the weather, make a big pot of this simple soup of broth, potatoes, garlic and cheese to help you feel better.

Ingredients

4 thick slices rye bread, cut into large pieces

1 T (15 ml) olive oil

2 T (29 g) butter

1 C (151 g) yellow onion, diced 6 cloves garlic, minced

8 C (1893 ml) low sodium chicken or beef broth 2 lg potatoes, peeled and chopped

½ tsp (2.5 g) salt

¼ tsp (0.6 g) pepper

4 oz Emmental or Swiss cheese, cut into ½-in cubes

Garnish

2 T (2 g) dill, chopped

2 T (5 g) flat leaf parsley, chopped

Prep time: 5 minutes. Cook time: 32 minutes. Makes 4 servings.

Directions

Preheat oven to 350°F (176°C). Place bread pieces on a baking sheet; drizzle with olive oil, tossing to coat. Bake until deep golden brown, about 9 minutes. Set aside. Place butter in a medium pan over medium heat; add onions and garlic. Cook, stirring frequently, until translucent and softened, about 3 minutes; add broth; bring to a boil over high heat. Add potatoes, salt and pepper; reduce heat and simmer until potatoes are tender, about 20 minutes. To serve, place croutons and cheese cubes in individual soup bowls and ladle soup on top; garnish with dill and parsley.

SALADS

Stolichny Salad

This Russian dish, often served on New Year’s Eve, and also known as Olivier Salad, was invented in the 1860s by Lucien Olivier, chef of Moscow’s celebrated Hermitage restaurant. It became the restaurant’s signature dish--a blend of vegetables, chicken and two popular Russian staples, sausage and sour cream. Doktorskaya (“doctor sausage”) is so named because of its exceptionally nutritious meat.

Ingredients

Dice the following ingredients to the size of peas:

4 oz (100 g) cooked chicken

2 oz (50 g) cooked Doktorskaya sausage

½ C (100 g) cooked carrots

¼ C (50 g) gherkin

½ C (100 g) cucumber

⅓ C (50 g) cooked green peas

¼ C (50 g) mayonnaise

⅓ C (35 g) sour cream

¼ tsp (1.5 g) salt

¼ tsp (1.5 g) pepper

GARNISH

2 hard boiled quail eggs, cut in half 2 cherry tomatoes, cut in half

1/4 cup micro greens

Prep time: 20 minutes Makes 4 servings.

Directions

Place all salad ingredients in a medium bowl and stir to combine. Divide onto 4 salad plates, garnishing each portion with half a quail egg and half a cherry tomato. Sprinkle micro greens around salad and serve immediately.

Green Papaya Salad

In Cambodia, this is called Bok Lahong (“pounded papaya” in Khmer); in Vietnam, Goi Du

Du (pronounced “guy dodo”); and in Thailand, it is known as Som Tam. However you say it, this delicate combination of contrasting flavors is refreshing and delicious. If you use all the chilies, this dish can be spicy, so feel free to adjust to your taste.

Ingredients

DRESSING

4 Thai chili peppers 1 clove garlic

1½ tsp (9 g) shrimp paste 3 T (11 g) salted crab

1½ T (22 ml) Thai fish sauce Juice from 1 lime

¼ C (57 g) tamarind concentrate 3 T (41 g) palm sugar

⅓ C (78 ml) water

1½ C (224 g) cherry tomatoes, cut in half

SALAD:

2 C (290 g) green papaya, peeled, seeded and cut into thin strips

1 C (165 g) very firm mango, peeled, pitted and cut into thin strips

½ C (55 g) carrot, peeled and shredded

½ C (63 g) apple, cored and cut into thin strips

1 C (133 g) cucumber, shredded

2 T (18 g) peanuts, crushed

Prep time: 18 minutes. Makes 6 servings.

Directions

Dressing In a mortar and pestle, crush chili peppers. Add garlic, shrimp and crab pastes, salted crab, fish sauce, lime juice and tamarind. Mix together sugar and water and add to chili mixture; blend well. Add tomatoes and lightly muddle.

Assembly Place all salad ingredients except peanuts in a bowl; add peanuts and dressing; gently toss to combine. Serve immediately or chill for up to 1 hour.

*Try a well-stocked supermarket or Asian market for the regional ingredients, or you may substitute jalapeños for Thai chili; brown sugar for palm sugar; and soy or Worcestershire sauce for the fish sauce, crab and shrimp paste.

MAIN COURSES

Wiener Zwiebelrostbraten

Wiener Zwiebelrostbraten might not exactly roll off your tongue, but it will melt in your mouth. The name, pronounced VEE-ner TZVEE-bell-roast-brotten, literally means “Viennese roast beef with onions.” Very popular in Austria and Bavaria, this recipe enhances the beef flavor of the sirloin steaks through slow oven braising with that staple of Viennese cuisine, beef stock.

Ingredients

4 T butter

2 med onions, peeled & thinly sliced 1 tsp (2⅖ g) sweet Hungarian paprika

6 8-oz boneless beef sirloin steaks, pounded

¼-inch thick

Salt & freshly ground black pepper to taste 3 T(44 ml) vegetable oil

4 C (946 ml) beef stock or consommé, fresh or canned, boiled down to 2 C (473 g)

½ C (60 g) sour cream

Cook time: 2-2 1/2 hours Makes 6 servings.

Directions

Preheat oven to 350°F (177°C). In a large cast-iron skillet, melt butter over medium heat. Sauté onions until light brown, stirring often; add paprika; cook another minute. Remove onions from pan; set aside. Season steaks with salt and pepper. Add vegetable oil to same skillet and add steaks; brown on both sides. Turn off heat, add beef stock to skillet, arrange onions on top and cover. Bake until tender, about 2-2½ hours. To serve, place steaks on a pre-warmed serving platter with onions arranged on top. Cover loosely to keep warm. Return skillet with remaining liquid to high heat and bring to a boil. Stir in sour cream; immediately remove from heat and pour over steaks. Serve immediately.

Serving Suggestion

This dish is traditionally served with roast potatoes or buttered parsley potatoes; you can garnish with crispy fried onions if you like.

Flammkuchen

Flammkuchen, which literally translates from German as “flame cake,” became popular in the 1960s at the beginning of the pizza craze. You will find variations of it in much of Europe. With both a thinner crust and topping layer than a typical pizza, it is perfect served with a generous side salad for lunch or a light supper.

Ingredients

DOUGH:

1 C (125 g) flour

¼ tsp (5 g) salt

3-4 tsp (13-18 g) olive oil

⅓ C (89 ml) water

TOPPING:

2 T (15 g) sour cream

½ red onion, thinly sliced

½ C (70 g) firm farmer’s cheese or Monterey Jack cheese, grated

2 slices prosciutto, chopped

Prep time: 42 minutes. Cook time: 4-5 minutes. Makes 4 servings.

Directions

Preheat oven to 475°F (260°C). Combine flour and salt in a bowl; stir in oil and water until mixture begins to stick together. Knead well until dough forms. Let dough rest 30 minutes. Divide into 2; dust a piece of parchment paper with flour and roll out to ⅛ inch (3 mm) thick; repeat with remaining dough. Transfer dough and parchment to baking sheets. Spread dough with sour cream, sprinkle with cheese, onion and prosciutto. Bake until golden brown, about 5 minutes.

Chopped Pork Sandwich

This classic comfort food is a staple along the banks of the Lower Mississippi. The practice of slow-cooking cuts of meat to bring out their heavenly textures and succulent flavors was well established in the American South by the 19th century. Memphis especially is renowned for its pulled pork, which is seasoned to create a perfect balance of sweet and savory notes.

Ingredients

BBQ SAUCE:

1½ C (338 g) ketchup

½ C (126 g) yellow mustard

½ C (120 g) dark brown sugar, packed 3 med cloves garlic, finely chopped

3 T (45 ml) apple cider vinegar 3 T (45 ml) Worcestershire

2 T (21½ g) Cajun seasoning

½ C (118¼ ml) water

PULLED PORK:

1 yellow onion, thinly sliced 4 med cloves garlic, crushed

2 C (473¼ ml) chicken stock or low sodium chicken broth

3 T (32¼ g) Cajun seasoning

1 T (15 g) dark brown sugar, packed

1 4½- to 5-lb (2- to 2¼-kg) boneless or bone- in pork shoulder (also known as pork butt), twine or netting removed

COLESLAW:

½ head red cabbage, finely shredded

½ head green cabbage, finely shredded 2 lg carrots, finely shredded

½ red onion, finely sliced

¾ C (172½ g) mayonnaise

3 T (45 ml) apple cider vinegar 2 T (24 g) sugar

Salt and pepper to taste

ASSEMBLY:

15 soft hamburger buns

Prep time: 20 minutes.

Cook time: 6 hours 45 minutes-8 hours 45 minutes.

Makes 15 servings.

Directions

BBQ Sauce: Combine all ingredients in a small saucepan over medium. Bring to a boil, stirring until ingredients are completely incorporated; reduce heat to low and simmer gently until sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes. Remove from heat and let cool to room temperature. If not using right away, cover and refrigerate for up to two weeks.

Pulled Pork: Preheat oven to 275°F (135°C). Spread out onions and garlic in an even layer in a roasting pan; pour in chicken stock. Combine Cajun seasoning and brown sugar in a small bowl. Pat pork shoulder dry with paper towels, then rub all over with spice mixture. Set pork on top of onions and garlic and cover roasting pan with foil; transfer to oven and cook until pork is fork tender, 6 to 8 hours. Transfer pork to a cutting board to cool; strain cooking liquid through a fine- mesh sieve and reserve. If pork has a bone, remove and discard it. With two forks, shred meat

into bite-size pieces, discarding any large pieces of fat; return shredded meat to roasting pan. Add 2 C BBQ Sauce and a bit of reserved cooking liquid if too dry.

Coleslaw: Combine red and green cabbage, carrot, and red onion in a large bowl. Whisk mayonnaise, vinegar, sugar, and salt and pepper together in a medium bowl, then add to cabbage mixture; mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.

Plating: Serve pulled pork on buns topped with coleslaw.

Korean-Style Lamb Chops

This fiery dish is a satisfying, intense entrée and tastes great paired with rustic mashed potatoes, flash-fried asparagus or long beans. If you prefer a little more heat, try Korean chili paste in place of the chili garlic sauce. Either way, this dish is a true delight.

Ingredients

⅓ C (89 ml) soy sauce 1 T (15 ml) sesame oil

1 tsp (5 ml) rice vinegar 1½ T (18 g) sugar

¼ C (48 g) sugar

2 tsp (15 g) chili garlic sauce or Korean chili paste

3 cloves garlic, minced

1 rack of lamb, cut into chops 1 tsp (5 ml) vegetable oil

Prep time: 14 minutes. Cook time: 12 minutes.

Makes 4 servings. (2 chops per serving)

Directions

In a medium bowl, combine soy sauce, sesame oil, vinegar, sugar, chili sauce and garlic and mix well. Add lamb; turn to coat. Let stand 10 minutes, or cover and refrigerate for up to 4 hours. Heat a grill pan over medium high heat; brush with oil. Remove lamb from marinade; pour marinade into a small saucepan. Place chops on grill and cook, turning once, until medium rare; about 6 minutes per side. Meanwhile, bring marinade to a boil over medium high heat. Cook 1 minute, stirring constantly; remove from heat. Transfer lamb chops to a serving plate and pour marinade over top.

Asparagus & Polenta with Truffle Dressing

Treasured since ancient times, truffles are among the world’s great delicacies. Most come from Europe, and they are famously abundant and delicious in France’s Périgord region. Here, just a small amount of this aromatic fungus complements the hearty polenta and offsets the delicate, grass-like asparagus with its earthy, delectable flavor.

Ingredients

TRUFFLE DRESSING:

3½ T (50 ml) olive oil

3 T (45 ml) champagne vinegar

1 tsp (5 ml) truffle oil

1 tsp (5 ml) black truffle paste

¼ tsp (2.5 g) salt

¼ tsp (1 g) pepper

POLENTA:

1¾ C (400 ml) water

½ C (100 ml) milk

¼ tsp (2.5 g) salt

¼ C (55 g) medium-grain polenta

2 T (20 g) grated parmesan cheese

¼ tsp (1 g) pepper

ASPARAGUS:

1 lb (400 g) med asparagus, ends peeled

EGGS:

1 tsp (5 ml) white vinegar

2 qt (1.8 l) water

5 lg eggs

GARNISH:

6 oz (200 g) parmesan cheese, shaved

Prep time: 10 minutes. Cook time: 25 minutes. Makes 5 servings.

Directions

Dressing & Polenta: : Whisk together all dressing ingredients; set aside. In a medium saucepan, bring water, milk and salt to a boil over high heat; gradually whisk in polenta. Reduce to low and simmer, whisking constantly until creamy, about 18 minutes. Stir in cheese and pepper; transfer to a bowl; cover tightly until ready to serve.

Asparagus: : Add asparagus to lightly salted boiling water; cook just until stalks turn bright green, about 2 minutes. Drain; set aside.

Eggs: Bring vinegar and water to a simmer in a 3-quart saucepan over medium heat. Break each egg into a separate small bowl, being careful not to break the yolk. Slide eggs into barely

simmering water, an inch or so between each egg. Cook until whites are just firm, about 3 minutes. With a slotted spoon, transfer to a plate.

Assembly: Place a spoonful of polenta on each appetizer plate; place asparagus over polenta and poached egg on asparagus. Sprinkle with parmesan; drizzle with truffle dressing. Serve immediately.

Herb Garden on the top of a Viking river cruise ship

DESSERTS

Tarte Au Citron

This refreshing open-faced tart is similar in flavor to a lemon meringue pie without the meringue. It is usually dusted with powdered sugar to offset the tartness of the lemon. You can also top it with a few fresh raspberries for an elegant look, and should you want even more lemony flavor, add some lemon zest into the filling.

Ingredients

PASTRY:

7 T (100 g) unsalted butter, at room temperature, plus extra for greasing

½ C (96 g) sugar 1 C (125 g) flour Pinch of salt

GARNISH:

Confectioners’ sugar

FILLING:

3 lg eggs

3 lg egg yolks

⅔ cup (20 g) fresh lemon juice

½ C plus 2 T (143 g) unsalted butter, at room temperature

¾ C (144 g) granulated sugar

Prep time: 30 minutes. Cook time: 30 minutes. Makes 8 servings.

Directions

Preheat oven to 300°F (149°C). Grease a 9-inch tart pan with a removable bottom. Place pastry ingredients in a bowl; knead lightly to combine. Cover and refrigerate at least 30 minutes, then place chilled dough on a floured surface and roll out ⅛ inch thick. Transfer to tart pan; pierce bottom with a fork; chill. Meanwhile, whisk together eggs and egg yolks in a small bowl. In a medium saucepan, stir together lemon juice, butter and sugar over low heat until butter has melted and mixture is combined. Pour a little of this mixture into bowl with eggs, stirring constantly; then pour egg mixture back into pan and stir constantly over low heat until mixture thickens and begins to bubble around edges. Pour into tart shell; bake 30 minutes or until top is golden. Dust with confectioners’ sugar prior to serving.

Suksessterte

In its native Norway, this gluten free “success tart” is a common sight at celebrations ranging from weddings to office birthday parties. Moist, fragrant almonds can be found both in the sponge and generously spread across the top and sides, making for a delectable dessert suitable for any occasion. When Norwegians settled in the Upper Mississippi region, they brought this taste of their homeland with them, and today this Norwegian culinary treat can be found in local bakeries throughout Wisconsin and Minnesota.

Ingredients

VANILLA CREAM FILLING:

2 whole vanilla beans 2 C + 2 T (425 g) sugar

1¾ C + 2 tsp (425½ ml) heavy cream 15 (225 g) med egg yolks

2¼ C + 1 T + 1½ tsp (530 g) unsalted butter

SLICED ALMONDS:

1 to 2 C (120-240 g) sliced almonds

SPONGE:

15 (450 g) med egg whites 4¾ C (600 g) powdered sugar

6¼ C (600 g) extra fine almond flour

Prep time: 20 minutes. Cook time: overnight + 1½ hours. Makes 8 servings.

Directions

Vanilla Cream Filling: Slice vanilla beans lengthwise; scrape out seeds. Add sugar, heavy cream and vanilla seeds to a pot, bring to boiling, strain over egg yolks, mix to combine; chill in refrigerator overnight. Whip in butter until smooth; set aside.

Sliced Almonds: Preheat oven to 340°F (170°C). Spread almonds on a dry cookie sheet, bake 4 minutes. Shake pan to shift almonds every minute to check for slight browning and fragrant aroma; when done, remove from oven and immediately pour onto a room temperature plate. Set aside, leaving oven on to bake sponge.

Sponge: Whip egg whites and powdered sugar until stiff peaks form. Sift in almond flour, mix carefully until just combined, place mixture in springform pan lined with parchment paper; bake 30 minutes. Let cool completely in pan before removing sides and slicing into three horizontal layers. Layer vanilla cream filling between sponge layers, then cover top and sides of cake with remaining filling and sliced almonds.

Sachertorte

Here is a version of the decadent Austrian classic, the eponymous Sachertorte (pronounced “SOCCER tort”) found in many of Vienna’s coffeehouses and originally served in Vienna’s Hotel Sacher. You can sample this on our ships, or try our delightful interpretation of this Viennese treasure at home. Just close your eyes, and you will hear the faint strains of a Strauss waltz.

Ingredients

CAKE:

10 T (143 g) softened butter

½ C (65 g) sifted confectioners’ sugar 8 egg yolks

8 egg whites

5 oz (142 g) bittersweet chocolate, chopped

⅔ C (82 g) flour

½ C (96 g) sugar

2 T (44 g) apricot jam

GLAZE:

8 oz (227 g) bittersweet chocolate, chopped 2 T (29 g) butter

GARNISH:

Whipped cream

Cook time: 50-65 minutes. Makes 8 servings.

Directions

Preheat oven to 375°F (190°C). Cream together butter and confectioners’ sugar. Add 1 egg yolk at a time, mixing until creamy. Melt 5 oz bittersweet chocolate; add gradually to the creamed mixture; fold in flour. In a separate bowl, beat egg whites and sugar until stiff; fold into chocolate mix. Pour batter into a lined 9-inch springform pan; bake 50-65 minutes. Remove from pan and cool on a wire rack. Heat apricot jam and smooth over entire torte, including sides, or alternatively, slice cake in half crosswise and also add jam between layers. Make glaze by melting chocolate with butter, then pour over cake; let dry before slicing and garnish with whipped cream.

For more recipes from Viking, visit:

https://www.vikingrivercruises.com/why-viking/community/viking-recipes