YOUR GOOSE IS COOKED
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.