Holland America Cruise Line Recipes
Holland America Cruise Line is known for their excellent cuisine. Over the years we have compiled quite a few of Holland America’s most popular recipes. Holland America Line is has now teamed up with America’s Test Kitchen to offer an enticing selection of live onboard cooking shows and hands-on workshops where guests will learn foolproof techniques and user-friendly recipes to make delectable dishes with confidence. For more recipes, visit: AmericasTestKitchen.com/onboard
We have lots of blogs dedicated to Holland America Cruise Line recipes:
- Our Popular Holland America Cruise Line Recipes posts includes recipes on how to make Individual Flourless Chocolate Cakes, Roasted Chicken & Herb Vegetables, Cedar Planked Halibut topped with Alaska King Crab, Chicken Currey with Cinnamon Basmati Rice, Italian Fish Soup & Mango Banana Pistachio Studel.
- Holland America Baked Alaska Recipe
- Holland America Recipe for Shrimp, Andouille Sausage & Grits
- Holland America Argentinian Guiso Soup Recipe
- Holland America Recipe Beef Nachos
- Holland America Recipe Grand Marnier Chocolate Volcano Cake
- Holland America Recipe Fluffy Omelet with Asparagus and Smoked Salmon Filling
- Holland America Recipe for Grilled Cheese with Cheddar & Shallot
- Holland America Recipe for Buttermilk Drop Biscuits with Pimento Cheese
- Holland America Recipe for Creamy Parmesan Polenta
- Holland America Recipe for Blueberry Pancakes
- Holland America Recipe: Creamless Creamy Tomato Soup
- Holland America Recipe: Best Baked Potatoes
- Holland America Recipe: Cuban-Style Picadillo
- Holland America Recipe: Spanish-Style Garlic Shrimp
- Holland America Recipe: Spanish Tortilla with Alioli
Featured in this blog we share Holland America’s Linguini with Rock Shrimp recipe, as well as their Dungeness Crab Cake recipe, Cedar Plank Salmon, a Roasted Shallot and Butternut Squash soup, Potato Gnocchi with Gorgonzola Cream Sauce & Chewy Brownies.
Holland America Cruise Line Recipes: Linguini with Rock Shrimp
Featured below, popular pasta dish served on their cruises…Linguini with Rock Shrimp. This fresh and flavorful pasta is easy enough for a weeknight, but looks and tastes as if you ordered it at a trendy restaurant.
Ingredients:
3 tablespoons olive oil, plus extra for drizzling
1 clove minced garlic
1/2 cup diced onion
1/4 cup copped fresh thyme leaves
1/3 cup diced celery
1/3 cup diced carrot
1/3 cup diced leek (white part only)
6 ripe medium tomatoes: peeled, seeded & chopped
Salt & pepper to taste
1 pound thin linguini
1/2 pound rock shrimp peeled
1/2 pound sea scallops
1 (6 ounce) package precooked frozen baby shrimp, thawed
1/4 cup chopped fresh parsley
4 large sprigs basil
In a medium skillet, heat 1 1/2 tablespoons oil over medium-high heat. Add garlic, onion and thyme. Cook, stirring, until onion becomes softened and translucent. Do not let the onion brown. Add celery, carrot and leeks. Cook, stirring until all shrimp turns pink, about 2 minutes. Add baby shrimp and heat for 2 to 3 additional minutes. Add sauce and pasta and mix thoroughly. Divide linguini among plates. Sprinkle with parsley and garnish with basil springs. Serve immediately.
Holland America Recipe: Potato Gnocchi with Gorgonzola Cream Sauce
Ingredients
Gnocchi
- 2 pounds russet potatoes
- 1 large egg, lightly beaten
- 3/4 cup plus 1 tablespoon (4 ounces) all-
- purpose flour
- 1 teaspoon plus 1 tablespoon salt
Gorgonzola Cream Sauce
- 3/4 cup heavy cream
- 1/4 cup dry white wine
- 4 ounces Gorgonzola cheese, crumbled (approx. 1 cup)
- 2 tablespoons fresh chives, minced
- Salt and pepper
Preparation
Preparing the Gnocchi
Adjust oven rack to middle position and heat oven to 450 degrees. Poke each potato 8 times with a paring knife over entire surface. Microwave potatoes until slightly softened at ends, about 10 minutes, flipping potatoes halfway through cooking. Transfer the potatoes directly to oven rack and bake until skewer glides easily through flesh and potatoes yield to gentle pressure, 18 to 20 minutes.
Holding each potato with a potholder or kitchen towel, peel with a paring knife. Process the peeled potatoes through a ricer or food mill onto a rimmed baking sheet. Gently spread the processed potatoes into even layer and let cool for 5 minutes. (After processing, you may have slightly more than the 3 cups (16 ounces) of potatoes required for this recipe. Discard any extra or set it aside for another use.)
Transfer 3 cups (16 ounces) of warm potatoes to a bowl. Sprinkle the flour and 1 teaspoon of salt over the potato mixture. (For the most accurate measurements, weigh the potatoes and flour.) Using a fork, gently stir in the egg until the ingredients are just combined. Stir gently until no pockets of dry flour remain. Press the potato-flour mixture into a rough ball, transfer to a lightly floured counter, and gently knead until the mixture is smooth but slightly sticky, about 1 minute. Lightly dust the counter with flour as needed to prevent sticking.
Line 2 rimmed baking sheets with parchment paper and dust liberally with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll a piece of dough into 1/2-inch-thick rope, dusting with flour to prevent sticking. Cut the rope into 3/4-inch lengths. Holding the fork with tines facing down in one hand, press each dough piece cut side down against tines with thumb of other hand to create indentation. Then roll the dough down the tines to form ridges on the sides of each piece. If the dough sticks, dust your thumb or the fork with flour. Transfer the formed gnocchi to your prepared baking sheets and repeat with remaining dough.
Making the Sauce
Bring the cream and wine to a simmer in 12-inch skillet over medium-high heat. Whisking constantly, gradually add the Gorgonzola, and cook until the cheese is melted and the sauce has thickened, 2 to 3 minutes. Stir in chives and season with salt and pepper to taste. Cover to keep warm. (If the sauce seems too thick, you may adjust its consistency with up to 2 tablespoons of gnocchi cooking water before adding the dumplings.)
Finishing the Gnocchi
Bring 4 quarts of water to boil in large pot. Add the remaining 1 tablespoon of salt. Using the parchment paper as a sling, gently lower the gnocchi from 1 baking sheet into the water and cook until firm and just cooked through, about 90 seconds. Gnocchi should float to surface after about 1 minute.
Using a slotted spoon, transfer the cooked gnocchi to the skillet with the sauce. Repeat with the remaining gnocchi. Gently toss gnocchi with the sauce and serve.
Holland America Recipe: Roasted Shallot & Butternut Squash Soup with Beet Crisps
Ingredients:
Butternut Squash Soup
2 tablespoons unsalted butter
2 cups shallots, peeled and halved
4 cloves garlic, peeled
2 large butternut squash, peeled and cut into 1-inch dice
4 tablespoons maple syrup, plus extra if needed
1/2 teaspoon ground allspice
Pinch freshly grated nutmeg
3 cups vegetable stock, canned or homemade
1/2 cup heavy cream
1 sprig thyme, stem removed
Salt
Freshly ground black pepper
Beet Crisps
1 large beet, peeled
1 cup vegetable oil
Flaked sea salt
For the Butternut Squash Soup:
In a thick-bottomed soup pot, heat butter over medium-low heat. Add shallots and garlic. Cook very slowly, stirring gently until vegetables are golden brown. Add squash, 4 tablespoons maple syrup, allspice, and nutmeg; cook slowly, covered, until squash begins to soften and all the vegetables are coated in syrup.
Add stock and cream and bring to a light simmer. Add thyme and season with salt and pepper. Adjust with more maple syrup, if required. Let cool slightly and purée in batches in blender. Return to the pot and check seasonings once more.
Serve in bowls and sprinkle with beet crisps just before serving.
For the Crisps:
With a mandolin (or a potato peeler if you don’t have a mandolin), slice beet very thin. In a thick-bottomed pan or cast-iron skillet, heat oil to 350 degrees F. (A small piece of bread dropped into the oil should float to the surface almost immediately and brown within 45 seconds.) Preheat oven to 180 degrees F. Deep-fry small batches of beet slices until slightly browned at the edges. Remove with a slotted spoon and drain on paper towels. Season with sea salt. Place on a baking sheet in oven to dry out for an hour or so, or leave overnight in a warmed oven that has been turned off.
Holland America Recipe: Cedar Plank Salmon
Ingredients
- 2 lemons
- 2 tablespoons chopped fresh parsley
- leaves, stems reserved
- 2 tablespoons chopped fresh tarragon
- leaves, stems reserved
- 2 small shallots, minced (4 tablespoons)
- ½ cup dry white wine
- 1/2 cup water
- 1 skinless salmon fillet (1 1/2 to 2 pounds),
- about 11/2 inches at thickest part, white
- membrane removed, fillet cut crosswise
- into 4 equal pieces
- 2 tablespoons capers,
- rinsed and roughly chopped
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
Preparation
Cut top and bottom off 1 lemon; cut into 4 to 8 equal size pieces. Cut remaining lemon into 8 wedges and set aside. Arrange lemon slices in single layer across bottom of 12-inch skillet. Scatter herb stems and 2 tablespoons minced shallots evenly over lemon slices. Add wine and water.
Place salmon fillets in skillet, skinned-side down, on top of lemon slices. Set pan over high heat and bring liquid to simmer. Reduce heat to low, cover, and cook until sides are opaque but center of thickest part is still translucent or registers 125 degrees, 11 to 16 minutes. Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to paper towel-lined plate and tent loosely with foil.
Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Meanwhile, combine remaining 2 tablespoons shallots, chopped herbs, capers, honey, and oil in medium bowl. Strain reduced cooking liquid through fine-mesh strainer into bowl with herb-caper mixture, pressing on solids to extract as much liquid as possible. Whisk to combine; season with salt and pepper to taste.
Season salmon lightly with salt and pepper. Using spatula, carefully lift and tilt salmon fillets to remove lemon slices. Place salmon on serving platter or individual plates and spoon vinaigrette over top.
Serve, passing reserved lemon wedges separately.
Holland America Recipe: Dungeness Crab Cake Recipe
Crab Cake Mix 16 cakes
Shallots 1 small diced fine
Garlic (Combine with Ginger) 1 clove chopped
Celery 2 tablespoons diced fine
Onion 4 tablespoons diced fine
Red Bell Pepper 1/2 fine dice
Ginger (Combine with Garlic) 1/2 tablespoon minced
Chives 2 tablespoons fine chopped
Thyme 1 teaspoon chopped
Dungeness Crab Meat 4 oz (Fresh or Frozen)
Eggs 1
Mayonnaise 2 tablespoons for Binding
Sambal Oelek 1/4 teaspoon (Don’t remember what is)
Lemon Juice 1/2 Fresh Enhance Flavor
Worcestershire Sauce 5 drops
Panko Bread Crumbs-Japanese 3 tablespoons For frying crispy outside
Salt add to taste
Pepper add to taste
Mix all ingredients and form cakes.
Then pan fry in Vegatable Oil (Not Olive) till ready. Pan seal juices.
Serve with Thai Sweet Chili Sauce.
Holland America Recipe: Chewy Brownies
Ingredients
- 1/3 cup Dutch-processed cocoa
- 1½ teaspoons instant espresso (optional)
- ½ cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- ½ cup plus 2 tablespoons vegetable oil
- 4 tablespoons (½ stick) unsalted butter, melted
- 2 Large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2½ cups (17 ½ ounces) sugar
- 1 ¾ cup (8 ¾ ounces) all-purpose flour
- ¾ teaspoon salt
- 6 ounces bittersweet chocolate, cut into ½-inch pieces
Preparation
- Adjust oven rack to lowest position and heat oven to 350 degrees. Make foil sling for 13 by 9- inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan, smoothing foil flush to pan, and grease foil.
- Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in oil and melted butter. (Mixture may look curdled.) Whisk in eggs, yolks, and vanilla until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
- Scrape batter into prepared pan and smooth top. Bake brownies until toothpick inserted half-way between edge and center comes out with a few moist crumbs attached, 30 to 35 minutes. Let brownies cool in pan for 1½ hours.
- Using foil overhang, lift brownies from pan. Transfer to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
Photo credits: Holland America.
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