Windstar Cruises offers an elegant, intimate way of cruising with only 148 to 310 guests. Windstar Cruises operates a six-ship fleet of small sailing and all-suite ships visiting approximately 270 ports in 2019 sailing throughout Europe, the Caribbean, Costa Rica and the Panama Canal, Asia & more. Windstar’s small cruise ships and personalized approach bring you closer to each destination and every port, so you can see the world from new perspectives.
Here are a few recipes from this unique cruise line. Click for more cruise line recipes. You can also follow our cruise line recipe board on Pinterest.
Chicken & Seafood Jambalaya
Serves 10
Ingredients
1 ½ lbs Chicken breast, cubed
8 oz Smoked sausage / chorizo, sliced
1 lbs Seafood (diced): prawns, squid, scallops
10 oz Spanish onions, chopped
4 oz Red / green peppers, chopped
1 tbsp Garlic cloves, minced
2 cups Long grain rice
16 oz Spicy tomato sauce
8 oz Whole peeled tomatoes, chopped
½ cup Scallions, chopped
2 tbsp Unsalted butter
½ tbsp Cayenne pepper
½ tsp Black pepper
2 tsp Cajun seasoning
Salt to taste
Chicken stock
1. Cut chicken into cubes and season with salt, cayenne, Cajun and black pepper.
2. Brown chicken in large pan with melted butter (don’t cook all the way through as you will finish it later), add seafood and when cooked remove both from pan and reserve.
3. Sauté chopped onions, garlic and peppers in the same pan for about 5 minutes.
4. Add tomato sauce and tomatoes. Simmer on low heat for 5 minutes.
5. Add chicken back to the pan with sausage and cook until chicken is tender.
6. Cook until chicken is tender.
7. Add raw rice and minced scallions.
8. Stir ingredients constantly.
9. Cover with chicken stock 1 inch over top of ingredients, bring to a boil.
10. Simmer at low heat for 20-30 minutes until rice is cooked.
11. Add seafood back to the pan to warm and serve
Ti’ Punch
1 serving
Ingredients
Lime
Cane sugar, to taste
2 oz rum
1. Pour the cane sugar in glass.
2. Cut lime in quarter and mash it on the cane sugar.
3. Pour rum and add a few ice cubes.
4. Mix with love.
Discover the Flavors of the Caribbean with Windstar’s signature seven-day cruise departing St. Maarten and stopping in Philipsburg, Le Marin, Pigeon Island, Roseau, Les Saintes and Basseterre. In this single experience you’ll find the flavors, cultures, and colors of the Caribbean’s distinct and diverse heritage combine to delight all your senses. Sandy beaches, turquoise waters, lush mountains, and beautiful waterfalls blend with the music, tastes, and joie de vivre unique to the Caribbean life.
Strawberry Shortcake
Fresh whipped cream dresses up this dessert and is simple to make; 1 1/2 cups of heavy cream will yield 3 cups of whipped cream. Whip cream with a hand mixer on high speed until soft peaks form (if you overdo it, your whipped cream will start to taste buttery). For the best results, be sure everything is cold, including your bowl and beaters — we stick ours in the freezer five minutes beforehand.
Ingredients
10 large eggs
1 1/2 cups granulated sugar
2 cups flour
1 teaspoon vanilla extract
Filling
3 cups whipped cream
1 cup powdered sugar
6 cups sliced, fresh strawberries
Mix eggs with 1/2 cups granulated sugar and whip until creamy. Add flour and vanilla extract and mix. Spread out onto lightly greased or parchment lined sheet pan and bake at 350 degrees for 15 to 20 minutes. Since pan sizes vary, use a toothpick in the center to make sure it comes out clean to indicate the cake is ready.
Let cool. Cut cooled sponge cake into thin rounds using a 3″ round cookie cutter or cake ring. Place layer of sponge cake in cake ring, and top with whipped cream and sliced strawberries. Add a second layer of sponge cake topped with whipped cream and sliced strawberries, followed by a final layer of sponge cake. Remove cake ring. Of course another option is to leave the cake whole and cut before serving.
Decorate cakes with remaining whipped cream. Garnish with fresh strawberries and powdered sugar. Enjoy!
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