Tastes of Travel - Sweet Walnut Bread

Romanian Sweet Walnut Bread

Recipe Source: AmaWaterways Connections

Bring Christmas flavors from around the world to your kitchen! The Romanian sweet walnut bread, otherwise known as cozonac, is often served during Easter, Christmas and other significant holidays. It is believed to have derived from an ancient Egyptian recipe that was adapted by the Slavs. Prepared by a longstanding member of AmaWaterway’s shoreside staff (and former member of our onboard crew), Angie A., this delicious recipe will make you want to prepare the Romanian sweetbread all year round!

Bon Appétit, or as they say in Romania, Pofta Buna! Taste this mouthwatering bread for yourself while visiting Romania during the Gems of Southeast Europe or Grand Danube sailings aboard AmaWaterways!

INGREDIENTS

For the dough:

• 4 eggs

• ½ tsp salt

• ½ cup butter

• 2 cups warm milk

• 4 Tbs sunflower/ vegetable oil

• 1 ½ cup sugar

• 1 tsp vanilla extract

• Lemon zest of one lemon

• 1 teaspoon dry yeast

• 1 pound all-purpose flour

For the cream filling:

• 1 ½ cups ground walnuts

• 1 cup sugar

• 2 well-beaten egg whites

DIRECTIONS

1. To make the dough, use an electric mixer to combine the eggs, salt, warm milk, yeast, melted butter and vanilla extract together. Cover this bowl with a kitchen towel let sit in a warm place for approximately 1.5 hours.

2. While the dough is rising, beat together the cream filling ingredients and set aside.

3. Afterwards, sift the flour and add it slowly, spoonful by spoonful, to the dough, mixing with a wooden spoon. Once the flour is incorporated in the dough, knead the dough until no longer sticky. Roll out onto a wooden board or lightly floured surface to a rectangle of about 1-inch thick and cut in half.

4. Spread the cream filling onto the dough and starting from one of the long ends, roll the dough lengthwise with your fingers, creating two rolls. Pinch the ends to ensure the cream filling will not spill out as the bread bakes.

5. Lightly oil your bread pans with vegetable oil and cut parchment paper to fit the bottom of each pan. Bake for 45 minutes at 350°F.

6. When you take them out, let them sit until cool, then remove from pans.

Featured Article: Packing with a Purpose

There are many December traditions. Tree decorating, menorah lighting, festive food sampling and multi celebration singing. For The Tualatin Rotary Club, December has always involved dictionaries.

For years, every third grade student in Tualatin, has been gifted a dictionary by Rotary. The books are ordered and given dedication plates. They are then delivered to each elementary school by members of the club. Students are invited to an interactive dictionary class. Fun challenges are given to help students find words and other information. Giggles overwhelm the students when they are directed to the longest word in the English language. Eight and nine year old students are given a “rite of passage” reward. As experienced readers, they are now ready for the great book that will increase their vocabulary and introduce them to the wide world of words. 

This December is different. Due to COVID, students are not physically in school buildings. The dictionary delivery tradition has been placed on hold until students are back in class. A long time Rotary tradition seemed interrupted until a phone called changed everything….

5 Things We Learned about Travel During Covid

What does flying look like in this season? How seriously are resorts taking safety measures? How in the world does someone go through all the Covid testing steps to be approved to travel? These are just some of the many questions we asked leading up to our travels to Sandals Resorts in St. Lucia. If you have questions and a level of uneasiness towards travel in this season, you’re certainly not alone.

Was it worth it? ABSOLUTELY! Will we travel again? CERTAINLY! We felt safe, well taken care of by the entire team and it felt so good to return to the world of travel. Along the way, we talked about how Covid has impacted travel. Here are 5 things we learned about what travel looks like during the Covid season:

1. Safety Protocols are REAL. The emphasis airlines, resorts and airports are putting on safety systems are very much real and enforced. Mask wearing is enforced on the plane, middle seats have been left open (on Delta) and the team at Sandals Resorts is going above and beyond to keep travelers and the community safe. The staff is always wearing masks, social distancing on resort is in place and my hands have never experienced such 5-star sanitization treatment. As I mentioned in an earlier email, it is the safest I’ve felt during the entire Covid season.

2. Partner with a Travel Guide. Okay, I might be a little biased on this one. But PLEASE, use a Travel Agent! Don’t be the couple we watched get turned away at the gate for not having the right paperwork or the couple stuck in Miami for not having the correct test. Time to Travel Tours is here to walk you through the process, do the research on the ever changing requirements and serve as your advocate on the homefront for anything that might come up along the way. Please don’t waste your precious travel days stuck in a layover city. Time to Travel Tours is here as your personal travel guide!

3. Take Advantage of the Travel Savings. Resorts and tour operators are ready to welcome you back. To help you return to the world of travel, we’re seeing some incredible travel specials being offered for early 2021 travels. The travel specials are paired with top notch cancelation policies making for peace of mind travel plans. Do you have a destination in mind? If so, Time to Travel Tours is here to help you build the perfect getaway.

4. The People in Tourism WANT you to Return. We heard over and over again the same request from the Sandals Team, “please, tell your friends to come back!”. The amazing hospitality team at Sandals Resorts WANTS you to travel. They are confident in the safety protocols and excited to welcome you back. Communities around the global are largely supported by the travel industry. They are doing everything in their power to make your return possible and are VERY READY to welcome you back!

5. Covid Testing is Not Scary. Many destinations require a pre departure Covid test. The process is detailed and specific (once again, partner with a travel guide!). Prior to the test, I had heard horror stories about painful testing experiences and delayed results. We partnered with a local physician who walked us through the process, works directly with the testing center and painlessly delivered a nasal Covid test. We are here to help answer your questions and walk you through the testing process.

We believe travel is better together! Let’s start the travel dreaming journey together.

Tastes of Travel - German Wedding Soup

German Wedding Soup

Recipe Source: AmaWaterways Connections

Served at every traditional German wedding, hochzeitssuppe is a hearty soup that highlights the many facets of a relationship, with a variety of flavors and textures that blend well together in the same bowl. Whether you’re soon tying the knot, celebrating an anniversary or simply cooking dinner for your other half, this hearty soup will warm you from head to toe and deserves a place in your fall/winter recipe rotation.

INGREDIENTS

BROTH

• Chicken: 1 to 1 1/2 lbs chicken pieces with bone (traditionally wings, neck, spine and legs)

• 1/2 lb. chuck roast or top chuck beef

• 1 large (short ribs, knuckle or neck bones work best) beef soup bone

• 1 cleaned leek (cut into 4 pieces)

• 2 large, halved onions

• 1 bunch parsley

• 8 cloves

• Salt and pepper to taste

VEGETABLES

• 3-4, chopped carrots

• 8 asparagus spears (traditionally white asparagus)

• 1/2, cleaned leek and sliced (optional)

• 1/2 head cauliflower, chopped (optional)

• 1 cup green peas

MEATBALLS

• 1/3 lb Sausage meat or Thüringer Mett (German minced raw pork)

• 1/3 lb. ground beef

• 1 egg

• 2-3 tbsp breadcrumbs

• The Eierstich (egg custard): 1 cup milk 2 eggs & 2 egg yolks

• A pinch of freshly ground nutmeg

• 1/2 tsp salt

NOODLES

• 1 1/2 cups of plain, wide egg noodles

• Parsley for garnish

DIRECTIONS

Makes 8-10 servings

1. Put all ingredients for broth except salt in a large pot and cover with water. Bring to a boil, lower the heat and add about 1 tbsp salt – evaporation can make the soup too salty if you add more. Simmer over low heat for 4 hours, skimming as necessary.

2. Remove meat and vegetables. Save for another meal or discard.

3. Strain the broth to filter fine particles and refrigerate. Skim fat before use.

4. Preparing the Eierstich (or the Royale): Heat milk until boiling. In the meantime, beat together eggs, egg yolks, nutmeg and salt. While whisking, slowly pour hot milk into the mixture to temper the eggs. Let settle and then pour through a fine strainer into a custard dish or ramekin. Next, take a large dish or deep roasting pan and place ramekin inside of it. Pour hot water into larger dish or roasting pan so it is 2/3 full. Place into the oven and bake for 20-30 minutes. Remove from oven and let Eierstich settle for 20 minutes. Once cool, cut into bite-size pieces.

5. Preparing the vegetables: Boil until a fork tender.

6. For the meatballs: Mix the ingredients, roll into balls and boil in water for 5 to 7 minutes.

7. Boil about 1 ½ cups of plain, wide egg noodles to make 2 cups of cooked. Drain.

8. Arrange the ingredients in the soup bowl. Use 4 meatballs and 4 pieces of Eierstich per bowl, about 2 tablespoons of carrot and other vegetables, and 1/4 cup of noodles.

9. Ladle about 1 cup of hot broth over the soup, garnish with parsley and serve. Raisins are also occasionally added.

Tastes of Travel - Flavors of Provence

Lavender Crème Brulee

Recipe Source: AmaWaterways Connections

When in Rome, do as the Romans do-and when in France, savor créme brúlée, one of the quintessential French desserts. With a smooth, rich, creamy custard underneath a brittle, carmelized topping, this delectable treat has been enjoyed by the French since 1691.

Créme brúlée is traditionally flavored with vanilla but to give the classic dessert a bit of Provençal oomph, add culinary lavender which is just as delightfully sweet to taste and it is to breathe in. Lavender is a strong scent so a little goes a long way. Use lavender from your garden or purchase in the store, just make sure you are choosing culinary lavender as not all forms of the flower are edible.

INGREDIENTS

• 1 cup whole milk

• 6 egg yolks

• 1 ½ cups sugar

• 1 tsp. lavender

• 2 cups crème fraîche

• ⅔ cup raw sugar

DIRECTIONS

1. Boil the milk. Remove from heat and add lavender. Chill for 12 hours.

2. In a small mixing bowl, add egg yolks and whip them while incorporating the sugar until the mixture is nearly white.

3. Strain the chilled milk and place in a saucepan under low heat.

4. Add the crème fraîche slowly while whisking. Let sit for 45 minutes.

5. Rinse the ramequins with cold water. Don’t wipe dry.

6. Pour the cream into the ramequins and put them into a water bath with water to mid-height.

7. Place in a 350°F oven for 20 minutes. To serve sprinkle raw sugar on top of the crèmes and caramelize using a kitchen torch (or broil for 5 minutes).

Tastes of Travel - Destination Beaches Resorts

BEACHES RESORTS COCKTAIL RECIPES

Bring the tastes of the Caribbean to your happy hour! Our virtual escape inspired some of Beaches favorite cocktails: Electric Lemonade and the Jamaican Smile! With travel plans temporarily on hold, bring the tastes of the tropics to your kitchen. Enjoy watching our cocktail videos and enjoy blending up your own tropical treats!

Jamaican Smile

INGREDIENTS

• 1.5 oz. coconut rum

• 1.0 oz. rum cream

• 1.0 oz coconut cream

• 0.5 oz. grenadine

• 1 banana

• 1 cup ice

DIRECTIONS

1. Add all the ingredients into a blender, along with ice.

2. Blend until smooth.

3. Pour it into a tall glass, garnish with a cherry … and enjoy!

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Electric Lemonade

INGREDIENTS

• 1.5 oz. Vodka

• 0.5 oz. Blue Curacao

• 2.0 oz Lime Juice

• 1.0 oz. Simple syrup

• 1 cup ice

DIRECTIONS

1. Put all the ingredients into a cocktail shaker, starting with the ice

2. Shake well!

3. Pour it all into a highball glass filled with ice

4. Garnish it with an orange and cherry … and enjoy!

Tastes of Travel - Destination Germany

BRATWURST BOATS

Bring a savory spin your your summer sundaes! Our virtual escape inspired the family favorite Bratwurst Boats! With travel plans temporarily on hold, bring the tastes of Germany to your kitchen. All it takes is a few simple items to create an entertaining and tasty meal! Prost!

INGREDIENTS

• Bratwursts of your choice!

• 1 scoop: coleslaw, macaroni salad, potato salad

• Optional toppings: steak sauce, mustard, ketchup, relish, mashed potatoes and a cherry tomato.

DIRECTIONS

1. Grill your bratwursts.

2. Create your 3 topping scoops using an ice cream scoop.

3. Slice the bratwurst and place on either side of the toppings.

4. Decorate the boat with various toppings.

5. Optional - use a decorating bag or clipped plastic bag to finish off with a mashed potato topping and cherry tomato!

6. Enjoy! (and share photos!

Tastes of Travel - Destination New Zealand

DOWN UNDER PAVLOVA

Our virtual escape Down Under inspired a New Zealand treat! With travel plans temporarily on hold, bring the tastes of New Zealand to your kitchen. The famous Down Under pavlova dessert has been caught in an ongoing debate between New Zealand and Australia, as to which country has ownership of its origin. Either way, it’s delicious and I can highly recommend making up a batch to be enjoyed for dessert, an afternoon tea time or why not even breakfast!

Recipe Source

INGREDIENTS

• 4 egg whites

• 1 1/4 cups white sugar + 2 teaspoons for cream

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice

• 2 teaspoons cornstarch

• 1 pint heavy cream

• 6 kiwi, peeled and sliced

• Pineapple, raspberries (fruit of your choice!)

DIRECTIONS

1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.

2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.

3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

4. Bake for 1 hour. Cool on a wire rack.

5. In a small bowl, beat heavy cream until stiff peaks form, adding two teaspoons of sugar while whipping the cream, or to taste.; set aside.

6. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

Tastes of Travel - Destination Antarctica

Cream Cheese Penguin Treats!

Our virtual Antarctic Expedition inspired some penguin creations in the kitchen! With travel plans temporarily on hold and some bonus time to our days, here is the perfect family-friendly eatable activity! Enjoy creating some adorable penguin treats (please share photos)!

INGREDIENTS

• 18 jumbo black olives, pitted

• 1 (8 ounce) package cream cheese, softened 

• 18 small black olives

• 1 carrot

• 1 jar (2 ounces) sliced pimientos

DIRECTIONS

1. Cut a slit from the top to bottom of 12 jumbo olives; set aside.

2. Fill a small heavy-duty plastic bag with softened cream cheese. Cut a small hole in the corner of the bag; carefully pipe mixture into jumbo olives. Set aside.

3. Cut a small triangle out of each carrot slice; press triangles into small olives for a beak.

4. On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch.

5. Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned.

6. Carefully insert a toothpick through the top of head into body and carrot base.

7. Wrap a pimiento around neck for a scarf.

8. Share a photo of your adorable creations with Time to Travel Tours!

Tastes of Travel - Destination Africa

Our virtual Africa Safari escape inspired some African flavors in the kitchen! With travel plans temporarily on hold, bring the tastes of Africa to your kitchen. Enjoy mixing up your own bowl of Black-Eyed-Pea Salad. A huge thank you to my friend and author, Grace Kuto, for sharing her recipe!

INGREDIENTS

• 2 cans Black-eyed Peas

• ½ cup of chopped red pepper

• ½ cup quarter sliced cucumber

• ½ cup chopped celery

• ½ cup cooked sweet corn or Del Monte canned sweet corn

• 1/2 cup Italian vinaigrette (or vinaigrette of your choice)

DIRECTIONS

1. Mix peas with all the chosen vegetable ingredients.

2. Add Italian or any Vinaigrette type of salad dressing of your choice to your taste.

3. Best results if left in fridge overnight to marinate for next day’s use. (Perfectly OK to use it same day it is prepared.

Serves 6-8.

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Black-eyed peas (beans) are great for side dish or healthy snack and a fun way to include legumes into your repertoire. This dish is a great source of protein, fiber and high quality complex carbs, all which helps keep you full and satisfied which in turn may reduce cravings if you have a sweet tooth.

Black-eyed peas (beans) are great for side dish or healthy snack. They are commonly eaten in the Southern States of America and Africa but history places its origins in North America. This is a very healthy, colorful, tasty, and fun way to include legumes in your diet. Most people gravitate towards this dish because of its powerful and inviting colors to the human eye. Then they are pleasantly surprised by its very rich and earthy taste. Black-eyed peas are a good source of protein, low fat complex carbohydrates, soluble fiber, vitamin K, anti-oxidants and more. Salad version is great for Spring and Summer seasons!