YOUR GOOSE IS COOKED

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On Re­gent Seven Seas Cruises, dive into the Christ­mas Eve spirit with roasted goose. Ship chefs prom­ise crisp crack­ling skin, and sides of sweet prunes plumped in Ar­magnac, braised red cab­bage, dainty po­tato dumplings, and rich port wine gravy.

Surely Christ­mas and eggnog are the peanut but­ter and jelly of the hol­i­day sea­son; count on Cu­nard to pour this creamy drink in ev­ery bar and lounge on De­cem­ber 25. ( And if the kids drive you crazy, you can re­quest yours brandy- laced.) Din­ner in Cu­nard’s Bri­tan­nia Restau­rant in­cludes show­stop­pers such as carpac­cio of High­land veni­son, and the black-feath­ered Nor­folk, a highly cov­eted free- range her­itage turkey that’s been bred in Eng­land since 1880. On Crys­tal Cruises, en­trées such as roasted pheas­ant breast, paired with red wine risotto, ap­ple-in­fused pep­per jus and blue cheese es­puma (foam) el­e­gantly por­tray hol­i­day cui­sine at its best.

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