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Scott
I requested the recipe directly from the Carnival site as I have recently been diagnosed as diabetic. The response said if the recipe is not in their cookbooks (which I have all of) then they would not have access to the cake recipe. The only think they could sugest is to ask the dining staff on our next cruise. I was so disappointed!
Ive heard that if you email Carnival they are usually very happy to give up their recipes
There are a lot of places in order for one to find a balsamic vinaigrette recipe. However, it is strongly suggested that one should check out from the website Food Network.
Try an equal amount of balsamic vinegar.
This is from Sam, the Martini Bar Tender extrodiaire. We visited him every night on a 7 day cruise on Carnival Triumph 2 years ago. He wrote the recipe for us. Stoli Vodka 2 shots Cranberry juice 2 shots Triple Sec about 1/2 a shot Blue Curacao small splash Roses Lime small splash Rim the martini glass with a lime peal that has been twisted to release the oil. Sam dose this martini better than anyone else in the world.
If the recipe calls for vinegar, red balsamic vinegar will give it a different and distinctive character, which many will find delicious (some will find it "weird", of course.)
We are planning a 'let's pretend still on Victory' night! We asked whilst onboard and I'm sure it was along the lines of bacardi limon, lime juice (fresh) mint leaves and soda.
Carnival Cruise Lines Pumpkin Soup(see Carnival Cruise Lines Food Recipes)Ingredients:1 cup Pumpkin Puree1/2 cup Half & Half1/2 cup Heavy Cream4 cloves Fresh Garlic1/2 cup Leeks, chopped1/2 cup Onions, chopped3 tablespoons Olive Oil1 quart Chicken StockSalt & Pepper To TasteDash of NutmegProcedure:Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300 degrees F for about 30 minutes; remove and puree.Bring the chicken stock, pumpkin puree and pureed vegetables to a boil. Simmer for 45 minutes.Add half and half and simmer for 30 more minutes; season with salt and pepper. Finish with heavy cream.Top with a dash of nutmeg.Serve.Makes 12 servings
Balsamic Vinegar Ice-Cream (tastes like nuts but has none in it) For each quart of standard recipe Vanilla Ice-Cream mixture add one tablespoon Balsamic Vinegar. Freeze. Avocado Ice-Cream For each quart of standard recipe Vanilla Ice-Cream mixture add 2 to 3 mashed medium avocados. I use a Cuisinart compressor freezer.
Making a vinaigrette is really easy and can save you money. For a balsamic vinaigrette all you need is to mix 1/2 cup of balsamic vinegar with 1/2 cup of olive oil. Add a clove of fresh garlic, a teaspoon of ground mustard, a pinch of salt, and a pinch of pepper. Whisk them all together and you have your vinaigrette dressing!
You could, but the taste is going to be extremely different: not only does balsamic vinegar have a very distinctive flavour but it is also a lot less aggressive to the taste.