Reliving my vacation...

It seems like forever ago, but my sister and I went on our "Sisters' Cruise" and had an amazing time.  I am officially addicted to cruising!  Since I can't go on another one yet, the next best thing was to try and re-create some of my favorites from our trip.  Enjoy!

Drink...

The Perfect Storm
My favorite bar on the ship was called Alchemy Bar.  I loved it because it had a cute theme (it was like an old apothecary) and had such delicious drinks!  These drinks were not just poured from a mix like the other bars on the ship, but were carefully crafted with a fiery show and all!  This drink was what I got one night when I asked the bartender to surprise me and it's now one of my favorite drinks.  I tried my best to remember what was in it and re-create it.  I didn't get it exactly right, but pretty close!  I hope you enjoy it as much as I did!

Me enjoying my drink!

Ingredients:

• 1 shot light rum
  
• 1/2 shot of dark rum (I only had light rum, so I just used that)
• 1 shot strawberry simple syrup
• 1/2 shot lime juice
• sprig of rosemary
• cinnamon

Directions:
for the strawberry syrup:

1. Make a simple syrup by heating and dissolving 1/2 cup sugar in 1/2 cup water.
2. Slice  1 cup fresh strawberries and add to the syrup.  
3. Simmer the strawberries in the syrup for 15-20 minutes, stirring occasionally and smashing the strawberries to get the flavor out. 
4. Strain the strawberries from the syrup and let cool.

for the drink:

1. Fill a shaker with ice and add the rum, strawberry syrup, and lime juice.
2. Shake and strain into a martini glass.
3. Light a sprig of rosemary on fire until toasted.  Place the toasted rosemary into the drink.
4. Sprinkle some cinnamon on top (if you want to be extra fancy like on the cruise, you can sprinkle the cinnamon over a flame so it sparks before falling into the glass).

Dinner...

Mushroom Cappuccino
I know...you're thinking: mushroom cappuccino?!?  Gross!  But, wait...this is not gross.  Actually, it's quite amazing.  We went to a cooking demo on the ship where one of the chefs made this.  It really has nothing to do with cappuccino, except that he served it in cute little cappuccino glasses that we could sip the mushroom soup out of.  I didn't have any cappuccino glasses, so I just served mine in a bowl.  Also, on the ship they served it with a garlic crouton which was amazing.  I forgot to make that for mine...oops!
Ingredients:
(serves 4)

• 1 lb. chopped assorted mushrooms
• 5 tbs onion
• 1 clove garlic, chopped
• 2 oz butter
• 2 pints chicken or vegetable stock
• 1 pint cream
• few drops truffle oil (I didn't have this so I used truffle salt)
• 1 tsp chopped parsley
• salt to taste
• pepper to taste
• 2 sprigs thyme

Directions:

1. Saute the onions and garlic in butter.  Add the assorted mushrooms.
2. Add stock and simmer.  Season with salt and pepper.
3. When mushrooms are cooked, blend in a blender and sieve through a Chinois.
4. Return the puree to the pan and add cream and a few drops of truffle oil.
5. Adjust the seasoning and consistency.  Serve hot with garlic croutons.

Enchiladas Verde
At our first port, Cozumel Mexico, Kate and I had a delicious Mexican lunch included in our beach package.  I had enchiladas verde, which were amazing.  I must admit, mine weren't quite as good as in Mexico, but they still were great and definitely worth making!
Ingredients:
(serves 4)

• 2 large chicken breasts
• 1/2 onion, chopped
• 1 clove garlic, chopped
• olive oil
• verde sauce
• manchego or pepper jack cheese
• 2-3 tbs sour cream
• tortilla shells

Directions:

1. Cook the chicken breasts and shred the meat.
2. In a pan saute the onion and garlic with olive oil.
3. Add the cooked chicken, 1/4 cup of verde sauce, and the sour cream.
4. Place the chicken mixture in the tortilla shells and place in a baking dish. 
5. Sprinkle with shredded or crumbled cheese.
6. Bake at 350 degrees for about 20 minutes or until cheese is melted.

Dessert...

Strawberry and Chocolate Frozen Yogurt 
*recipe from: Chocolate and Zucchini
One of our favorite things to do on the cruise was eat (which is probably part of the reason why I love cruises).  And one of the things we ate most was ice cream cones.  They had self-serve, soft-serve ice cream machines located throughout the ship and the ice cream was always there for us!  Our favorite flavor was the strawberry-chocolate swirl frozen yogurt.  My chocolate yogurt turned out pretty amazing with a great texture and good taste.  However, my strawberry frozen yogurt turned out a bit icy, but tasting great.  All I was missing was a cone!
Ingredients:
for the strawberry frozen yogurt:

• 2 cups strawberries
• 1 cup yogurt (full fat greek or plain)
• 1/4 cup heavy cream
•  1/4 cup sugar

 for the chocolate yogurt:

• 3 1/2 ounces good-quality bittersweet chocolate, finely chopped 
• 1/3 cup plus 1 tablespoon heavy cream
• 1/2 cup plus 2 tablespoons sugar
• 2 tablespoons good-quality unsweetened cocoa powder
• a good pinch of sea salt
• 1/4 teaspoon natural vanilla extract 
• 10 1/2 ounces full fat plain Greek yogurt  or plain yogurt

Directions:
for the strawberry:

1. Blend the strawberries in a food processor until pureed.
2. Add all the ingredients into a bowl and stir.
3. Place in the freezer and stir every half our until it reaches the desired consistency (about 3 hours).

 for the chocolate:

1. Melt the chocolate in a double boiler, or in a heatproof bowl set over a saucepan of simmering water, stirring frequently to ensure even melting.  
2. In the meantime, place the cream in a medium mixing-bowl.  In a separate bowl, whisk together the sugar, cocoa powder, and salt until no lump remains.
3. When the chocolate is melted, whisk it into the cream. Whisk the sugar mixture into the chocolate cream. Add the vanilla and yogurt, and whisk until well blended. 
4. Place in the freezer and stir every half hour until it reaches the desired consistency (about 3 hours).

   

   Me eating frozen yogurt (and popcorn)