Pot-au-Feu

Pot-au-Feu

How about trying something classically French for this year’s Seder, or for any meal during Chol HaMoed, a Pot on the Fire or as the French call it “Pot-au-Feu” Chef Raymond Blanc calls this dish “the quintessence of French cuisine” Although this dish is thought to...
Pesach Blondies

Pesach Blondies

Post Purim we are all looking forward to Pesach. All the cleaning, cooking, cleaning and of course cooking. So below is a very simple Pesach recipe. During Chol Hamoed check out our cruises and come and relax onboard. We promise, no cleaning or cooking!!   Pesach...
Crème brûlée

Crème brûlée

The earliest known recipe of a dessert called crème brulee appears in François Massialot’s 1691 cookbook “Cuisinier royal et bourgeois”. The question of its origin has inspired debate within the modern gastronomical community, with some authors suggesting that...
Potato and Mushroom Croquettes

Potato and Mushroom Croquettes

A simple vegan recipe this week to warm you up, whilst thinking ahead to your all inclusive Kosher Riverboat cruise with KRC. Every one of our meals onboard features a high protein vegan alternative to our meat meal choice featuring 3 types of meat/lamb/ chicken etc ,...
Coconut Cream Pie

Coconut Cream Pie

Back in the late 1800s Europeans and Americans were enjoying imported tropical fruit like pineapples and bananas, but the coconut hadn’t yet taken off. This was mostly because they were hard to transport without spoiling, and because people didn’t know what to do with...
Coffee Toffee Pie

Coffee Toffee Pie

This is my take on the famous “Blum’s Coffee Toffee Pie”. I first made this pie onboard the Crown Odyssey in 2000. As you can see there are quite a few rest periods between stages. Onboard ships and nowadays on our riverboats, time isn’t on our side. Between these...