A tasting menu with a different dinner atmosphere in the lounge.
Here are the descriptions of each dish provided to us in a beautifully compiled booklet by Avalon Waterways. I transcribed the contents without editing, with the exception of the lasagna page. I inadvertantly cut off the right-hand portion of that page when photographing.
Braised Pork Knuckle in Cream Cheese Sauce
“Eisbein” (German) or “Schweinshaxn” (Bavarian) is a traditional German dish. It is made using the ham hock, which is the end of the pig’s leg, just above the ankle and below the meaty ham portion. This part of the pig is particularly juicy and is surrounded by a thick layer of fat. The underlying meat is very tender and flavorful, but needs to be cooked over a long period of time. In Bavaria, Schweinshaxn (pork knuckle) is usually served with bread or potato dumplings, sauerkraut/pickled cabbage and mustard. Of course one mustn’t forget the obligatory ½ liter of Bavarian beer (if not more) and a digestif.
Green Pea Mousse with Olive Soil
Olive soil? Is that even edible? It is, in fact, quite easy to prepare. First, spread a layer of finely chopped olives on a baking tray. It is important that they are chopped and not puréed, as the mixture would otherwise become too soft. Next, place the tray in an oven, which has been preheated to 180 degrees Celsius for two hours, until the olives are dried. Make sure to keep turning the olives, to ensure they are evenly dehydrated. Those looking to take their soil a step further, can also finely chop gherkins and roast them for ten minutes before adding them to the olives. This makes for a loose, soil-like crumb, which would appear to have been recently ploughed. Olive soil has quite a dominant flavor. The answer to the initial question is: yes.
Pink Short Loin of Beef in Tartar Sauce on a Bed of Arugula Leaves
How do you know when your roast beef is done the way you like it? Here’s an easy ‘finger test’: if the meat forms an indentation and springs right back to its original shape when you press it down with your finger, it will be nicely pink. If the indentation remains and the meat feels soft, it will be rare. If the meat feels elastic to the touch, it is well done. If you prefer not to trust your finger, you’d be well advised to use a meat thermometer. One more tip: roast beef should be left to rest for about 20 minutes before slicing, in order to allow the juices to be reabsorbed by the meat.
Smoked Salmon Wrap with Dill and Mustard Cream
Both whole brown and white mustard seeds are used for cooking, roasting and marinating, during which the mild and nutty seeds gradually begin to develop their spicy flavor. Conventional ingredients which are typically combines with mustard seeds incude water, vinegar, and salt. The largest brown and white mustard cultivation areas are located in Canada, Naples and Ukraine. Incidentally, the mustard plant also has an ingenious internal defense system: the plant contains glucosinolates which act as a natural pesticide against pests, bacterial, viral and fungal infestations.
Roasted Beef with Crispy Onions Smothered in Gravy
The thought of southern Germany without a Zwiebelrostbraten (a roast beef dish with onions) is like a soup without salt, or summer without sunshine. Only a handful of traditional, regional restaurants can afford not to list this dish on their menu, as it is a favorite amongst tourists and locals alike. It would be wrong to scrimp and save when buying meat for a classic Zwiebelrostbraten. Considering the success of a Zwiebelrostbraten is dependent on the quality of the meat. The ideal choice would, in fact, be a marbled, mature piece of steak or short loin with a thin band of fat.
Lasagna Provencale
Lasagna is one of the classic dishes of Italy. In its best-known version, it consists of several layers of pasta sheets, which alternate with layers of filling, including a ragout made with pork and beef, a sauce made of celery, garlic, tomatoes and various herbs, and a bechamel sauce. Topped with grated parmesan, it is baked in the oven and served piping hot. According to a theory that has yet to find general acceptance, this dish may have originated in England. In “Forme of Cury”, a collection of recipes that originated in the 14th century and is attributed to the “Master cooks of King Richard the II,” there is a recipe for loseyns that is made with layers of dough and cheese. Tomatoes were unknown in that time. The classic lasagna, as we know it today, originates from around Naples in southern Italy.
Atlantic Cod in a Panko Chili Crust
Panko is a type of flaky bread crumbused in Japanese cuisine as a crunchy coating for fried foods. It is using crustless bread which is then ground to create fine slivers of crumb. It has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or great when fried, resulting in a lighter coating. It is a popular choice when breading fish, seafood, vegetables, chicken and pork. The Japanese first learned to make bread from the Europeans, and panko is derived from the Portuguese pan (brtead) and –ko, a Japanese suffix. The most important ingredients include wheat flour, cornstarch, hydrogenated palm oils, tapioca starch, salt, sugar and dry yeast.
Green Apple Sorbet
The term ‘sorbet’ is often confused with Italian ice cream and often taken to be the same as (American) sherbet. In fact, this Green Apple Sorbet is a product of the north African/French kitchen. Givrè (French for “frosted”) is the term for a sorbet served in a frozen coconut shell or fruit peel, such as a lemon peel. The original recipe only called for fruit juice, fruit puree and sugar. The mixture is then repeatedly whipped during the freezing process, to ensure a smooth consistency. The resulting fruit dessert is half-frozen, and is often made using champagne or wine, rather than fruit juice.
Toblerone Mousse
Triangular, yellow and long. The Swiss chocolate, Toblerone, was created in 1908. The triangular shape of the Matterhorn in the Swiss Alps is commonly believed to have given Theodor Tobler his inspiration for the shape of the chocolate bar. US confectionery company, Mondelêz International, acquired the product in 1990, but to this day, the only Toblerone factory in the world is located in Bern (Switzerland). Since 2016, consumers have noted gapping holes in the British version of Toblerone. This unusual economic decision has been intensely ridiculed by the British media. “Toberone gets more gappy, but its fans are not happy”, the newspapers proclaimed. Others fear this is a precursor of the impending Brexit changes and some even go as far as to blame the Scots!
White Chocolate – Fruity Raspberry & Passion Fruit Jelly
The passion fruit was first cultivated in Brazil, Paraguay and northern Argentina. Nowadays, certain passion flower plants are grown in tropical and subtropical regions all over the world, as their popularity increases and demand grows. Passion fruit juice contains sucrose, glucose and fructose, as well as many organic acids and vitamin C. The seeds contain an oil which is used in cosmetics such as sunscreens and massage oils. Not only the fruit, but also the leaves of the various passion flower plants are used in South America either as a diuretic, to combat inflammation or as a relaxant for asthma.
Assorted Cheese Plate
Charles de Gaulle, the legendary former French head of state, once remarked: “How is it possible to govern a country that produces more types of cheese than there are days in a year?” In terms of cheese, France, with its ca. 400 types of cheese, is indeed the “cheese country” of the world. That being said, many other European countries, including Italy, Switzerland, the Netherlands and Germany, also produce high-quality cheeses. Even the British Isles have a long tradition of cheese-making. The Anglo-Saxons began making cheese from cow, goat and sheep milk as early as 2500 BC. Just imagine how Mr. de Gaulle would have struggled if he had been forced to reign over the more than 1,000 types of cheese that exist worldwide?
Wines served with dinner
The wines we offer you in the Panorama Bistro come from renowned wine estates and have been chosen to complement the food we serve on board. Our aim is not only to introduce you to Europe’s wine culture as a whole, but to give you an insight into a few of the outstanding wines of the regions through which your Avalon cruise will be taking you. So, for example, on the Amsterdam-Basel stretch, we will be offering you typical wines of the Middle Rhine and Moselle areas, wine regions which have long enjoyed international recognition. Along the Danube River, you will be able to taste wines from famous wine-growing regions of Germany, Austria and Hungary.