This light and refreshing dessert is the perfect balance of sweet and tart. Instead of firing up the grill, you can cook the pineapple in an oiled grill pan over medium-high heat.

Grilled Pineapple with Mango Whipped Cream and Lime-Butter Sauce

YIELD:
6 servings

INGREDIENTS:

Grilled Pineapple
2 tablespoons honey
2 tablespoons light brown sugar
2 tablespoons unsalted butter
1 tablespoon light rum
1 ripe pineapple, peeled and sliced into 1/4-inch thick rounds

Lime-Butter Sauce
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon unsalted butter
7 tablespoons fresh lime juice

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Thanks to Keith Larby for sending in some cuisine images and dining areas aboard Ryndam! To see more of Keith’s photography visit his website.

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Here is the main course from Rudi’s “Father’s Day” menu. Enjoy!

Lobster Macaroni

YIELD:
6 to 8 servings

INGREDIENTS:

Cream Sauce:
12 tablespoons (1 1/2 sticks) salted butter
1/4 pound white or sweet onion, very finely minced
5 cups heavy cream
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground white pepper

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Here is the second course from Rudi’s “Father’s Day” menu. Enjoy!

Chilled Red Pepper Soup with Roasted Red Bell Peppers

YIELD:
8 Servings

INGREDIENTS:

9 large red bell peppers, divided
2 tablespoons extra-virgin olive oil
1 large onion, chopped
6 medium garlic cloves, minced
1 cup dry white wine
4 cups low-sodium store-bought chicken broth or stock, or homemade
1 (28-ounce) can whole tomatoes, drained, seeded, and chopped
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco hot pepper sauce
1 tablespoon rice wine vinegar
Salt and freshly ground black pepper
Fresh thyme sprigs, for garnish

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Over the next few days we’ll be featuring one dish a day from Rudi Sodamin’s “Father’s Day” menu so you can make a delicious four-course meal for dad this Sunday. Enjoy!

The Father’s Day menu celebrates the joyful dynamics of coming together in a different context. The meal pairs some sophisticated ingredients, like lobster, with a homey presentation–in a macaroni-and-cheese bake. You’ll also find the caramelized goodness of grilled pineapple paired up with the tropical flavors of mango whipped cream and a lime-butter sauce.

Because I was putting this menu together in honor of fathers, I also had some fun playing with the cliched notions of “guy food.” I incorporated ingredients that would probably be at the top of the list of ingredients that are popular among dads of all ages. Tabasco and Worcestershire sauce flavor the soup and give it some extra kick. The onion sauce in the Lobster Macaroni and Cheese gives a no-fuss, familiar feel to this upscale take on a favorite dish. This is a fun menu that is packed with delicious flavor. — Rudi Sodamin

Salade Niçoise

Traditionally, this salad also includes slices of steamed potato, which makes it filling enough for a luncheon. I’ve left them out here so it can be enjoyed as a light salad appetizer.

YIELD:
8 Servings

INGREDIENTS:

Lemon Parsley Dressing
Grated zest and juice of 1 large lemon
¼ teaspoon salt
2 teaspoons Dijon mustard
2/3 cup grapeseed or sunflower oil
Freshly ground black pepper
2 teaspoons minced fresh flat-leaf parsley

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Thanks to Noordam‘s Human Resources Clerk Roi Napitupulu for sending in these photos of the Bacardi Cruise Competition winner.

Melecio Mirandilla, 2nd  patissier onboard Nieuw Amsterdam, recently won the dessert category for the Baccardi Cruise Competition with his “Chocolate Oakheart Rum Pot.” Hotel Director Marco Van Belleghem, Manager of Culinary Ops Darren Lewis and Executive Chef Petr Nozicka presented Melecio with his certificate and prizes. CONGRATULATIONS Melecio!

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Thanks to guest Keith Larby for sending us some photos of the Dessert Extravaganza aboard Ryndam. If you enjoy Keith’s photography make sure to check out his website: www.akphotos.co.uk.

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Culinary Council Member Johnnie Boer recently hosted a special luncheon on Rotterdam with Master Chef and Culinary Council Chairman Rudi Sodamin to celebrate ‘A Taste of de Librije’ in the Pinnacle Grill.

The lunch consisted of items from the “Taste of De Librije” menu, a five-course dinner served once each cruise exclusively aboard Rotterdam. De Librije is Boer’s Michelin-rated restaurant in Zwolle, Netherlands. As part of the alternative dining option on Rotterdam, the Pinnacle Grill is transformed — service staff wear the uniform livery from De Librije, the restaurant’s table setup is replicated and the wine list highlights a selection of labels from the Lady De Librije collection. Sodamin and Traveling Corporate Executive Chef John Mulvaney helped orchestrate the event.

The four-course menu prepared consisted of “Oysters on the Beach” (foie gras, oyster and micro greens); seared North Sea cod with speck ham (served with coconut foam and lemon grass); duo of lamb loin and crusted lamb neck (served with lentil sprouts, watercress, carrot coulis and lamb jus reduction), and deconstructed apple pie (served with vanilla gelato and Chantilly-style cream).

From left: Hotel Director Mike Mahn, HAL’s Senior Director of Sales North & Central Europe Nico Bleichrodt, Thérèse Boer, Master Chef Rudi Sodamin and Chef Jonnie Boer.

Oysters on the Beach.

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