Carnival Tiramasu


The 4th and final course of the Carnival Cooking demonstration…Tiramasu. And now that I’m done blogging this cruise, off to plan my next one…..

6 oz Egg Yolks
4 oz Sugar
1/4 quart Heavy Cream
4 oz Mascarpone Cheese
1 oz Marsala Wine
1 oz Grand Marnier
1 pkg Lady Finger Cookies

1-1/2 Tbs Instant Coffee
4 oz Sugar
6 Tbs Kahlua
1/2 cup Water

Whisk heavy cream until it forms soft peak. Refrigerate until ready to use. Cream yolks and sugar until smooth. Add in cream over a double boiler, whisking constantly until coating is the consistency to make a sabayon. Cream the mascarpone cheese until smooth and fold into the sabayon. Gently fold Grand Marnier, Marsala and whipped cream into the sabayon and refrigerate until the mixture sets. For syrup, dissolve instant coffee in hot water. Mix sugar, Kahlua and refrigerate to chill. Soak lady fingers in coffee syrup and arrange in three alternating layers of cookies and sabayon mixture. Serve garnished with cocoa dust (chocolate powder)

The first 3 courses: Mushroom Cappuccino, Spinach & Mushroom Salad, Supreme Broiled Chicken

Servings: 4

Nutrition Facts
Calories 879
Total Fat 41.2g
Saturated Fat 21.8g
Trans Fat 0.0g
Cholesterol 719mg
Sodium 688mg
Total Carbohydrates 95.6g
Sugars 71.1g
Protein 15.8g
Vitamin A 37%•Vitamin C 1%Calcium 18%•Iron 16%
Nutrition Grade D-

Today’s Leopard Print Find: Tweezerman Tweezers


Carnival Supreme Broiled Chicken


Tonight is the Cattle Baron’s Ball. Blake Shelton, Emerald City, lots of auctions and lots of food. I wonder if we could talk Blake Shelton into bringing Adam Levine?? It’s supposed to rain for like 24 hours straight, which doesn’t work well with an outside Ball. So if any of you have been doing any rain dances, please take a break until Sunday morning at 1 a.m. Thanks!

The third course at our Carnival Cruise Cooking Demonstration….Supreme Broiled Chicken.

4 Broiled Chicken Breasts, boneless
4 sprigs Rosemary
Salt to taste
Black Pepper to taste
2 tsp Italian Parsley, chopped
Garlic Infused Olive Oil
2 Tbs Butter, clarified
Port Wine Reduction:
1/4 cup Port Wine
1/4 cup Reduced Beef Bouillon
5 whole Blackberries

Immerse chicken in rosemary and garlic infused olive oil for 2 hours. Heat pan, add clarified butter. Cook chicken on medium heat turning on both sides until the skin gets crisp and golden and cooked through. Remove from pan and place in dish. Reduce port wine, add bouillon and pureed blackberries. Season, strain and set aside. Remove the chicken from oven.

Ours was served with potatoes and macaroni & cheese.

Servings: 4
Calories 242
Total Fat 15.1g
Total Carbohydrates 2.4g
Fiber 1.3g
Grade C

Today’s Leopard Find: Nicole Miller Dog Treat Jar