Dinner On The Golden

 We had the early seating dining

in the Bernini Dining room at 5:30.

The table is set with water and wine glasses,

 bread plates, and baskets of fresh baked

bread rolls. The variety of rolls changed

each night.

When you first sit down the waiter

or the assistant waiter comes to

take your napkin and 

places it on your lap for you.

Uh,

We didn't ever get used to that,

and it became a joke afterward.

Rick put a napkin on my lap when

we got home, and I complained

that it was a paper napkin, not cloth.

Sheesh, the service at home

is severely lacking. (smile)

 Twice baked Goat Cheese Souffle

is one of the dishes that members of 

Cruise Critic raved about, so I

made sure to try it when it was offered

as one of the appetizers.

It's not available every night,

and it was delicious. 

Here's a recipe for it.

Source: Royal Princess Executive Chef

Servings/Yield: 10 servings

Ingredients

• Souffle
  • 2 ounces butter
  • 2 ounces all-purpose flour
  • 20 fluid ounces milk
  • ½ teaspoon salt
  • ¼ teaspoon black ground pepper
  • 1 pinch nutmeg, optional
  • 5 ounces goat's cheese
  • 3 ounces parmesan cheese
  • 15 egg yolks
  • 15 egg whites
• Garlic Sabayon Sauce
  • 3 cloves garlic, whole
  • 1 quart heavy cream
  • 2 teaspoons butter
  • ½ cup white wine

Method

Souffle

1. Heat butter in a pan over medium heat and stir in flour
2. Cook this roux over low to medium heat for 6 to 8 minutes
3. Stirring frequently to make a blond roux
4. Add the milk, whisking until the mixture is very smooth
5. Add the salt, pepper and nutmeg to taste.
6. Simmer over low heat stirring constantly for 15 to 20 minutes or until very thick and smooth.
7. Add all the cheese and stirring well until melted, remove from the heat.
8. Blend the egg yolks with some of the hot base to temper them.
9. Return the tempered yolks to the base mixture, stirring constantly. 
10. Do not allow mixture to boil
11. Let the mixture to cool, beat the egg whites and add to the mixture gently stirring until all the white is absorbed by the mixture.
12. Spoon the soufflé batter into the prepared molds to within ½ inch of the rim.
13. Wipe the rim carefully to remove any batter.
14. Tap the soufflés gently on the counter to settle the batter
15. Place the soufflés on a sheet pan in a 425F oven and bake undisturbed until puffy 
16. – 18 to 25 minutes

Garlic Sabayon Sauce

1. Heat the butter in a pan. Add the garlic and cook until the garlic becomes golden
2. Add the white win and let it evaporate
3. Add the heavy cream and reduce until creamy.

Source: http://www.jaydeitch.com/

Here's another version

that's a bit different, plus

it doesn't make as much as the

previous recipe does. 

A favorite appetizer on Princess cruises.

Ingredients:

1 pint milk
1 oz baked garlic puree
1/2 lb goat cheese
8 egg yolks
1/2 pound butter (room temperature)
1/2 lb flour
salt and pepper to taste

1 cup Gruyere cheese for sauce
Butter for molds
1/4 cup parmesan cheese to coat molds
2 cups double cream (can use heavy cream)

Instructions:

Preheat over to 375°  Butter 6 3/4 cup ramekins and dusk with parmesian cheese.
Place the milk into a heavy-bottom sauce pan, bring to a boil, and whisk in the baked garlic. Allow to stand for 10 minutes. Mix butter and flour until a roux is formed, now called beurre manier.
Whisk the beurre manier into the milk/garlic and beat well over the heat, allow to cook out to a thick consistency.
Add in the egg yolks and beat well, allow to cook out.
Bring the pan to the side of the stove, add in the crumbled goat cheese, beat until dissolved and season lightly.
Whip up the egg whites to a stiffe peak and fold throughout the mixture retaining as much as possible.
Place the souffle mix into a piping bag and pipe into pre-buttered parmesan coated silpat or ramekin molds.
Divide soufflé mixture among ramekins and arrange in a large baking pan just large enough to hold them. Add enough hot water to baking pan to reach halfway up sides of ramekins. Bake soufflés in middle of oven until slightly puffed and golden brown, about 20 minutes, and transfer to a rack.
Let soufflés stand, uncovered, 30 minutes (soufflés will fall slightly).
Lightly butter a baking sheet. Run a thin knife around edges of soufflés. Invert each soufflé onto palm of your hand and carefully put, right side up, onto baking sheet. Soufflés may be made up to this point 2 days ahead and chilled, covered.
Increase temperature to 425°F.
In a small saucepan bring cream with remaining teaspoon thyme and salt and pepper to taste to a boil. Remove pan from heat and keep cream warm, covered. Bake soufflés in middle of oven until slightly puffed and heated through, about 5 minutes.

source: http://www.tasteforcooking.com/appetizers/princess-cruises-double-baked-goat-cheese-souffle-recipe/

 I might try one of these recipes

someday 

for a very special occasion dinner.

Rick's appetizer plate.

I think it was two types of

 seafood pate' with salad greens.

I tasted it, and didn't care for the texture.

Our waiter insisted that everyone try the

strawberry sorbet infused with lemon and thyme

as a palate cleanser between courses.

He brought one for everyone at the table

although no one had ordered this 

Intermezzo.

Well, if he insists...

Oh it was good.

For the main course,

I chose salmon from the always available

side of the menu since I wasn't 

enthused with the main courses for that 

evening.

Earlier in the day I had taken a photo

of the menu that they post outside of the

dining room.  It's behind glass, so there is glare.

Rick chose the Seared Dinner Scallops

in Three Citrus Nage.

It was good.

Who could resist this triple

chocolate dessert?

Of course, one must have coffee

with the chocolate.