Cruise Cuisine -Another Sapphire Evening

Our group was assigned two side-by-side tables in the Sapphire dining area. We were able to sit down each night with variations on seating, often being able to taste and share bits of our meals with one another.

Each encounter in Sapphire was as satisfying as the first.

Appetisers

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Mushrooms stuffed with spinach, Romano, and fine herbs.

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Chesapeake crab cakes with an herb remoulade.

 

 

Main Courses

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Duo of Filet Mignon and Short Rib in a red wine reduction with sautéed green beans.

 

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Spanikopita with couscous stuffed bell pepper on a bed of stewed tomato, with fired eggplant and a dab of Greek yogurt.

 

 

Desserts

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Grand Marnier Soufflé with orange crème anglaise.

 

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Chocolate and Amaretto Cake

 

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Key Lime Mousse, low calorie with no added sugar.

 

— Ann Cathey

Cruise Cuisine – Sapphire

After a tiring day of walking and bussing about in Montego Bay, we settled in for supper with our sunburns and big grins. It was time to chat together about our day’s excursions while our meal was presented to us with leisurely decorum.

We admittedly got a little crazy with ordering items to try this night, but fortunately had table companions who were willing to help consume it all.

Appetisers

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Cannelloni filled with Ricotta, bacon, and shaved Parmesan.

 

Lovely, salty cured ham with sweet and mellow cantaloupe is a definite taste treat.

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Prosciutto ruffles over sweet melon.

 

It wasn’t as if there had not already been jerk chicken that day, but there just had to be more. The sauce was not as spicy hot as the one we had sampled on shore, but it was extremely tasty, nonetheless.

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Jerk chicken wings with jicama slaw

 

I’ve tried ox tongue and beef tongue before now and found it to be chewy and not to my liking. This dish changed all that. The tongue was as tender and flavorful as any well roasted cut of beef I have ever put into my mouth. It fairly fell apart without chewing.

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Braised Ox Tongue with onion marmalade.

 

Main Courses

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Salmon Cakes with lemon, capers and sour cream.

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Grilled Beef Tenderloin in a red wine reduction with polenta.

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Caribbean Shrimp Curry (mild) with coconut rice, lemon grass and chilies.

Desserts

This may have been the most outstanding dessert we tried on the ship, even among all of the truly delicious temptations we had been offered. The warm brioche simply melted in your mouth.

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Sticky Toffee Brioche with vanilla crème and strawberry sauces.

 

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Mango Cream Cake with fresh fruit salsa and mint. Another lower calorie,  no sugar added item.

 

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S’mores Parfait featuring dark chocolate, graham cracker mousse, milk chocolate, and toasted marshmallow.

 

 

There was simply too much to tease our palates with, and we definitely tried to taste everything!

— Ann Cathey

Cruise Cuisine – Supper in Sapphire

On our third day of the cruise, we were back in Sapphire for dinner. Things were pretty relaxed, and while there was a dress code, no one was really enforcing it.

We were getting more into the swing of things and finally noticed this little addition to the menu that featured an unusual appetizer: “Rare Finds”. My partner in food was much more willing and able to take advantage of this particular little gem. While I returned to the shrimp cocktail, he adventurously ordered the Escargots Bourgignonne (snails in Burgandy). They were not presented in shell, but on a special plate with numerous cups around the rim, each holding a snail. The flavor of the sauce they had been cooked in was outstanding, the heartiness of wine mixed with spices and butter. I was at least brave enough to try that, if not the gastropods themselves.

Sadly, in our excitement, neither of us remembered to take photos of the appetizers.

Our main courses were more mainstream, being beef and chicken, but were as delicious as everything else we had been served to date.

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Chicken Milanese with charred lemon, sautéed green beans, and steamed vegetables.

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Flat Iron Steak with au jus, a baked potato and steamed veggies.

On we went, after a measured pause, to dessert. One of the selections truly surprised me, being lower calorie and having no added sugar. Of course I had to try it and I was not disappointed.

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Chocolate Panna Cotta. A deliciously chocolate dessert with lowered calories and no added sugars.

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Cheese Plate with whole grain bread, blueberries and strawberries, A Swiss-type cheese, a bleu cheese, a Gouda, a Cheddar and a Brie.

If for nothing else, time spent together with excellent food readily available made this trip more than worth the price.

— Ann Cathey