Dish It Up

At on­board ta­bles all over the world, it’s def­i­nitely the most won­der­ful time of the year.

Porthole Cruise Magazine - - What’s Inside - BY JAN­ICE WALD HEN­DER­SON

Stroll from deck to deck aboard any cruise ship dur­ing the hol­i­days, and the waft­ing aro­mas are enough to knock your blink­ing-lights Santa socks off. Fresh­baked Christ­mas cook­ies here, latkes there, stuff­ing ev­ery­where — what’s a foodie to do? Why, in­dulge, of course. We’ve got the goods (and good­ies) you crave dur­ing this fes­tive time.


Of any hol­i­day meal sa­vored at sea, Thanks­giv­ing may be the trick­i­est for pas­sen­gers and chefs. Ex­pec­ta­tions are high and most of us fa­vor our fam­ily din­ing tra­di­tions: Aunt Emily’s cran­berry sauce, per­haps, or mom’s pe­can pie. Luck­ily, cruise ship chefs go overboard (only fig­u­ra­tively) to en­sure Thanks­giv­ing din­ner ticks all the iconic boxes. Take Dis­ney Cruise Line, out to please multi­gen­er­a­tional fam­i­lies. Chil­dren feel ter­ri­bly grown-up sip­ping Turkey’s Trots and vir­gin piña co­ladas, all fes­tive with pump­kin syrup and mango puree. Mom and Dad can toast the sea­son with a real adult cock­tail dubbed Pump­kin Spice, mer­rily splashed with vodka, Kahlua, and Bai­leys. Dis­ney’s big crowd- pleaser is al­ways the freshly carved roasted turkey, star­ring trim­mings like mashed sweet po­ta­toes with honey and crushed pecans. Just don’t fill up first on the fresh-baked corn­bread with chive sour cream dip. Wor­ried about pleas­ing the veg­e­tar­i­ans in your Thanks­giv­ing group? En­trées like pump­kin curry with brown lentils and ap­ple, or pret­zel and cashew-crusted tofu with sweet onion chut­ney, as­sure veg­gie devo­tees that they, too, feel the hol­i­day love.


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