Tart, refreshing Crispin Cider is the perfect vehicle for steeping cheddar brats and onions. Once the sausages are infused with flavor and cooked through and the onions are melty, the sausages are wrapped in bacon and finished on the grill, while the onions caramelize with thyme atop the stove.
'sponsored post' on Serious Eats
Every one of the more than a dozen restaurants onboard Quantum of the Seas has its own personality and every meal is a new experience. With so many delicious opportunities, it's hard to narrow them down to a few favorites but here are some of the highlights onboard the ship, from authentic Italian porchetta to exotic spiced lobster.
All good things must come to an end, but on Quantum of the Seas meals finish on a high note with beautifully crafted desserts that rival the other culinary offerings onboard. Here are some of the best sweets on the ship, from creative confections to restyled favorites.
While time works magic on simply rubbed, smoked pork shoulder, tangy Crispin Cider-based barbecue sauce simmers atop the stove, its tomato, vinegar and mustard base spiked with aromatic spices.
The last stop on our Caribbean tour brings us to St. Kitts, home of ancient volcanoes, amazing nature, a bittersweet colonial legacy, and some memorable Caribbean Eats.
Simple, unassuming beer can chicken is hard to beat—that is, unless you use hard cider in its place. This version incorporates Crispin Cider in two ways: as a glaze and as the vehicle to keep the chicken moist during cooking. Use an empty beer or soda a can or a vertical chicken roaster to get the job done. Baste the bird periodically during grilling with a garlicky, reduced cider sauce that's spiked with brown sugar, lemon juice and Worcestershire sauce.
To get ready for back-to-school season, we've partnered with Yoplait® to bring you afternoon snack recipes for kids and parents. Today, we've got fresh fruit with a delicious yogurt dip for the kids and something more sophisticated for parents. Take your sliced fruit snack to the next level with this dipping duo. Even the pickiest of kiddos will have a hard time resisting fresh peach and strawberry slices when paired with this light and bright lemon yogurt dipping sauce. And for a sophisticated twist on fruit dip, treat yourself to fresh figs and prosciutto with a raspberry balsamic sauce. This salty and sweet snack is easy to whip up and easier to polish off. Fresh Fruit Dippers with Lemon...
A medley of fresh vegetables are grilled, chopped, and tossed with pasta and a light cream sauce to make a great grilled pasta primavera.
Corn is a simple, indisputable pleasure of summer. Here, it's the star of the show, simply grilled in the husk, shucked, cut off of the cob and mixed with juicy tomatoes, red onion and ribbons of fresh basil. It's all tossed in bracing, Dijon-spiked vinaigrette made from Crispin Cider.
Five-ingredient, Crispin Cider-based caramel sauce comes in reduces on the stovetop. Meanwhile poofy, cinnamon-flecked doughnuts get a quick fry. Then, they're drained on paper towels, rolled in powdered sugar and meant to be plunked in the warm, waiting hard cider caramel sauce.
The American gastropub, where quality food and beverage go hand in hand, is about to hit international waters for the first time thanks to James Beard Award-winning chef Michael Schwartz. His latest concept, Michael's Genuine® Pub, will set sail this November bringing the fresh, simple, pure approach of his flagship Miami restaurant, Michael's Genuine Food & Drink, to Royal Caribbean's Quantum of the Seas.
Avocados and breakfast go together like eggs and bacon. Check out these takes on ways to incorporate more avocados into your meals and jumpstart your mornings.
Just because you've graduated from elementary school doesn't mean you have to leave your favorite schoolyard snacks behind. Yoplait® French Vanilla is the key to snack time bliss for the young and young-at-heart. Add a touch of Yoplait® French Vanilla to your classic ants-on-a log for a hint of sweetness. Or try an all grown up version with almond butter. Packed with protein and fiber, these make for a tasty and satisfying afternoon pick-me-up.
There's no denying that tart foods have exploded in popularity, with some trend experts predicting that sour is the new spicy. With a unique sour-sweet taste, tart cherries have suddenly become one of the hottest fruits around. Get on board with the tart trend and watch as BraveTart's Stella Parks uses tart cherries for variations on the classic Manhattan and French 75.
Musical and joyous, Barbados is a vibrant mix of Caribbean warmth and British heritage. Fifty years after independence, Bajans remain devoted to English traditions that help define the island's sophisticated flavor and personality. The national sport is cricket and high tea a treasured institution, yet Barbados is never stuffy.
Sweet grilled strawberries are paired with salty halloumi and a tangy balsamic vinaigrette for light and refreshing summer salad.
Made with tart Crispin Cider, tangy tomatoes (both pureéd and in ketchup form), dry and prepared mustard and peppered bacon, these beans receive a boost from cider vinegar, Worcestershire and barbecue sauces and sweetness from a bit of brown sugar.
Vanishing noodles are the type of strangely interactive and deliciously enticing dishes one can expect at Wonderland, a new restaurant concept that dabbles in molecular gastronomy for whimsical results. Buffalo chicken eggs appear in a plume of smoke. The style of presentation weaves an element of surprise into each dish brought to the table. And perhaps most unexpected about Wonderland is its location - on Royal Caribbean International's ship Quantum of the Seas, due to set sail from the New York area this November.
Every summer I love to entertain. Whether it's just a few couples or half my contact list, nothing puts a smile on my face like sharing food and drink with friends. My favorite "night out" is not at a restaurant, but rather outside at home manning the grills. Entertaining hungry guests takes some work, but it is always worth the effort and this summer has certainly been no different.
Cooking Channel's Kelsey Nixon knows how to keep it simple. Her TV show Kelsey's Essentials breaks down the basics of cooking techniques so that even the most inexperienced home cook can feel confident in the kitchen. In fact, her new book, aptly titled Kitchen Confidence, is full of clear, straightforward recipes with just the right amount of flair. We sat down to chat with her about how she combines pantry staples with fresh ingredients for simple, flavorful meals. Here are some tips and favorites!