EXC I T E T H E S E N S E S

A CULINARY JOURNEY WITH CELEBRITY CRUISES

C U L I N A R Y

O D Y S S E Y

ILLUMINATE Add sparkle to your festivities with these illuminating ideas for surprising and delightful events and occasions. From afternoon teas to cocktail parties to holiday feasts, youll nd essential tips and recipes to make hosting easy and memorable. Youll also learn about

Get ready for an epicurean adventure. Were taking you on a voyage into the future and behind the scenes for an unforgettable culinary immersion. Say bon voyage to boring buets and unimaginative restaurants and enjoy your culinary journey to Excite The Senses.

Inspired and artful cuisine; exceptional and personalized service; distinctive and luxurious restaurants, stylish bars and lounges; trend-setting wine and spirits and immersive enrichment programs: these are the pillars of the Celebrity culinary experience. Weve changed the way weve done things to deliver many industry rsts. Excite The Senses shows you how our talented and passionate sta delivers excellence each day. We also share more than 220 of our recipes throughout the three parts of this book: Captivate, Accentuate and Illuminate.

food and wine pairing and how to choose just the right dinnerware, all part of gracious entertaining.

Utilize our How-To tips throughout the chapters, provided by our chefs, to help with some of the ner points of cooking and entertaining. We hope you enjoy exploring these pages as much as we enjoyed creating Excite The Senses.

CAPTIVATE Discover what makes eight of our onboard restaurants special; the stories behind their inspiration, design, ambience and cuisine reveal the captivating experiences unique to each restaurant. Youll also nd recipes from each restaurant, from appetizers to entres to desserts, so you can recreate a bit of their magic at home. ACCENTUATE Explore the histories of our wine, spirits, coee and tea programs and venues, highlighting our trusted partners who bring us the nest products in the world. From crisp Chardonnays to rare cognacs to steaming cappuccinos, all are carefully chosen to play their starring role in accentuating our cuisine. Weve also shared tips for bartending with air and recipes for cocktails and coee drinks.

MEDITERRANEAN SEAFOOD RISOTTO

RISOTTO SEAFOOD VEGETABLES

SPINACH TURNOVER WITH CREAMY EMMENTHAL CHEESE SAUCE

SPINACH FILLING TURNOVER

2 shallots (chopped) 1/2 pound unsalted butter 2 tablespoons olive oil 1 tablespoon garlic clove (minced) 2 fresh bay leaves 2 tablespoons nes herbs, recipe page 368 1 pound Arborio rice 1/2 cup white wine 4 cups sh stock recipe page 370 or clam juice 1 tablespoon saffron threads To taste kosher salt To taste white pepper (ground) 1 teaspoon fresh lemon juice 3 tablespoons mascarpone cheese 1/2 cup Parmesan cheese (shredded)

12 fresh scallops U10 (cleaned, connector muscle removed) 6 fresh shrimp U16-20 (cleaned, deveined) 6 (6-ounce) fresh monksh (diced, 2x2 inches) 2 tablespoons olive oil 2 ounces shallots (chopped) 1 ounce unsalted butter 1 garlic clove (chopped) 4 ounces white wine 1 teaspoon Italian parsley (chopped) 12 fresh mussels (cleaned) 4 cups seafood stock, recipe page 370 To taste kosher salt To taste white pepper (ground)

1 ounce olive oil 1 (5-ounce) eggplant (brunoise cut) 12 cherry tomatoes (cut in half) 1 garlic clove (nely chopped) To taste kosher salt To taste white pepper (ground) 1 tablespoon fresh basil leaves (nely chopped)
GARNISH

1 ounce basil pesto recipe page 367 and olive oil (50/50 mixture) 3 ounces Parmesan cheese (shaved) 6 sprigs fresh Italian parsley (chopped ne)

1 shallot (chopped) 1 garlic clove (chopped) 2 tablespoons unsalted butter 1 pound frozen spinach (blanched and drained) 4 ounces ricotta cheese 3 tablespoons Parmesan cheese (grated) To taste white pepper (ground) To taste kosher salt

1 ounce egg wash, page 386 6 pieces puff pastry dough (6-inch circles)
CHEESE SAUCE

1/2 cup Emmenthal cheese (grated) 3 tablespoons Parmesan cheese (grated) To taste kosher salt To taste white pepper (ground) Pinch nutmeg (ground)

2 tablespoons unsalted butter 2 garlic cloves (chopped) 1/2 white onion (chopped) 2 tablespoons all-purpose our 11/2 cups heavy whipping cream

GARNISH

6 quenelles of kalamata olive tapenade 1 cup of micro greens or picked parsley 6 cherry tomatoes

METHOD

METHOD

To make spinach lling, saut the shallot and garlic in butter. Add the spinach, and saut. Remove from the heat and remove excess water. Let cool, then add the cheeses and season with salt and pepper. Egg wash the inside edges of the puff pastry with brush. Add 2 ounces of spinach lling, and fold over. Brush the turnover with an egg wash. Place on an ungreased sheet pan and bake at 400F (200C) until golden brown.

To make the risotto, sweat (cook) the shallots in the butter and oil until translucent. Add the garlic, bay leaves and herbs. Add the rice and stir until rice is translucent and each grain is coated with butter. Add white wine and cook until reduced by half. Add half of the sh stock, then the saffron little by little until the rice has absorbed all liquid and is cooked halfway through, then season with salt and pepper. Put the rice on a tray to cool. Before serving, take the precooked risotto and nish cooking with the remaining sh stock and lemon juice. Then add the mascarpone and Parmesan cheeses. For the seafood, separately sear the scallops, shrimp and monksh in olive oil until golden brown on all sides. In a saucepan on medium heat, melt the butter and saut the shallots and garlic. Deglaze with white wine and cook until reduced by half. Add all the seafood. As soon as the seafood is hot, add the Italian parsley and remove from the heat. In a saucepan on high heat, add the mussels to the seafood stock. Cover and reduce to a medium heat. Simmer for about 3 minutes or until all mussels are opened. Discard mussels that did not open. Season with salt and pepper. For the vegetables, in a fry pan, heat the olive oil over low heat. Saut the eggplant in oil; add the cherry tomatoes and garlic. Season with salt and pepper, then saut for another 2 minutes. When done, remove from the heat and toss in the chopped basil. To serve, pour 4 ounces of the risotto in the center of the plate. Top with 2 mussels, 1 shrimp, 2 scallops and 1 monksh. Arrange the eggplant and cherry tomatoes around the seafood. Drizzle the basil pesto-oil mixture around the edge of the plate. Finish with Parmesan cheese and Italian parsley. Serves 6.

Make cheese sauce. In a saucepan, melt the butter. Add the garlic and onion until onion is transparent. Add our, and make a roux. Add cream and cheeses until the cheese melts. Season with salt, pepper and nutmeg. Blend with a hand blender. Place the hot turnover on the left side of the plate. Pour the sauce on the right side of the plate. Top the sauce with kalamata olive tapenade, micro greens or parsley and a cherry tomato. Serves 6.

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CAPTIVATE I MAIN RESTAURANT

WINE PAIRING I CHTEAU DE BEAUCASTEL BLANC; CHTEAUNEUF-DU-PAPE; RHNE VALLEY, FRANCE

WINE PAIRING I MURPHY GOODE; FUME BLANC; ALEXANDER VALLEY, CALIFORNIA

CCR-4762 p2 Captivate.indd 34-35

5/11/11 10:50:38 AM

EXC I T E T H E S E N S E S
A CULINARY JOURNEY WITH CELEBRITY CRUISES

Inspired by Jacques Van Staden

C A P T I V A T E
Experience true luxury and innovation as we take you on a guided tour of our unique, globally inuenced restaurants. Discover how each restaurants inspiration, design, ambience and cuisine deliver immersive culinary experiences that entice the palate. Signature recipes and chefs tips are featured to help you relive your culinary journey at home.

A C C E N T U A T E
Enhance your culinary journey through our distinctive wine, spirits, coee and tea oerings. Experience a sense of discovery as you uncover our extensive wine and spirit collections. Explore a variety of programming that will increase your appreciation and knowledge. Continue your exploration at home with our signature recipes and How-To tips from our knowledgeable experts.

I L L U M I N A T E
Surprise and delight your own guests with ideas from our signature events onboard. Learn how to host elegant afternoon teas and unforgettable cocktail parties. Discover the harmony of food and wine pairing. Enliven holiday traditions with modern twists. Accessorize your cuisine with a recipe from our pantry collection. Our signature recipes and hosting tips will help you perfect the art of entertaining.