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!
A health recipe for souffles can be found online at Cooking Light. Some of these healthy souffle recipes include: cheese souffle with herb salad, cheese/squash souffle, and spinach/parmesan souffle.
A popular cocktail recipe that combines Grand Marnier and champagne is called a "Grand Mimosa." It is made by mixing Grand Marnier with champagne in a flute glass and garnishing with an orange twist.
I made one from this recipe and it turned out great! http://www.epicurious.com/recipes/food/views/106173
These two are basically the same, both are French orange flavored liqueurs and will produce the same results.
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.
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.
Grand Marnier is a type of orange liqueur made from a blend of Cognac and bitter orange essence. The traditional recipe does not include nuts as an ingredient. However, it's always best to check the label or consult the manufacturer for specific allergen information, as production processes can vary.
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
Either under-whipped egg whites, too low oven temperature, or you keep opening the oven door to check on the souffle (lowering the oven temperature). Souffles should not drop whilst in the oven, if souffles do fall it should be a few minutes after they have been removed from the oven... You may just have a peculiar oven, or a bad recipe.
MuscatSubstitute - GeneralWhite grape juice mixed with water and powdered sugarOrange liqueur (Grand Marnier) or brandySubstitute - GeneralUnsweetened orange juice concentrate; orange zest; orange juice; or marmalade.Substitute - Measuredfor 2 tablespoons Grand Marnier or other orange- flavored liqueur, substitute the following: 2 tablespoons orange juice and 1/2 teaspoon orange extract or 2 tablespoons unsweetened orange juice concentrate.From: http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644/alcohol-substitutes.aspx