Royal Caribbean Offers Irresistible Tastes of Europe!

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Royal Caribbean International's Summer Cruise Season Offers
Irresistible Tastes of Europe

Cruise Line Dishes up Full Flavor of the Continent With Unforgettable
Destinations, Exceptional Ships and Authentic Regional Cuisine

MIAMI, April 29
Three Royal Caribbean ships will sail to 16 European countries this
summer, taking thousands of guests to experience some of the
continent's grandest sights and greatest culinary delights.
"Our guests have identified food as an important element of their
vacation experience," said Maria Sastre, vice president, Hotel
Operations, for Royal Caribbean. "Our award-winning culinary team uses
authentic regional dishes from countries including France, Spain,
Greece and Italy to bring the full flavor of Europe to our guests,
engage the senses, and enhance the onboard experience."

Recipes for many of the dishes enjoyed by guests cruising the
waterways of Europe this summer are included in the "Royal Caribbean
International Cookbook" by Master Chef Rudi Sodamin. For those not
cruising overseas, whipping up these three examples at home is like
taking a quick "hop across the pond."

Greek Salad

This zesty salad is sure to conjure images of lively Greek tavernas,
ancient ruins and sweeping views of the sparkling turquoise sea. Serve
with warmed pita bread and extra lemon dressing for dipping.

Lemon Dressing:
3 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
salt and freshly ground black pepper to taste


Place the lemon juice in a small, non-reactive bowl. Slowly whisk in
the oil. Season with salt and pepper. Cover and refrigerate until
ready to use.

Salad:
1/2 head romaine lettuce, washed, dried and chopped
1 cup shredded spinach leaves
3 plum tomatoes, quartered
1/2 cucumber, peeled, halved lengthwise, seeded and sliced
1/2 white onion, thinly sliced into rings
1 medium green bell pepper, cored, seeded and sliced
12 Kalamata olives, pitted
6 oz. feta cheese, cubed
1 tsp chopped fresh oregano or marjoram


In a large, non-reactive serving bowl, combine the lettuce and
spinach. Add the tomatoes, cucumber, onion and bell pepper, and toss
to combine. Arrange the olives and cheese on top and drizzle with
lemon dressing. Sprinkle with the oregano or marjoram and serve
immediately.

Rigatoni Pesto

Pesto is a classic basil sauce originating in Genoa, Italy. Although
it is used in a variety of dishes, it is a favorite with pasta, and is
at its best in summer, when fragrant, garden-fresh basil is at its
peak.

1 cup pine nuts
2 cups fresh basil leaves
4 medium cloves garlic
1 cup extra-virgin olive oil
1 1/4 cups grated Parmesan cheese
salt and freshly ground pepper to taste
1 pound dried rigatoni
2 cups heavy cream
chopped fresh basil for garnish


1. In a dry skillet over high heat, toss or stir the pine nuts, taking
care not to scorch them, until lightly browned. Transfer to a small
bowl and let cool.

2. In a food processor, combine the basil leaves, garlic and pine
nuts. Process until finely chopped. With the motor running, slowly add
the oil through the feed tube, stopping once or twice to scrape down
the sides. Add 1 cup of the Parmesan cheese and season with salt and
pepper. Process briefly until combined. Transfer to a bowl, cover and
set aside.

3. Cook the rigatoni in a stockpot of boiling salted water until al
dente, 6 to 8 minutes. Meanwhile, in a large saucepan, bring the cream
to a boil over low to medium heat. Be careful not to scorch the cream.
Reduce the heat and simmer, stirring occasionally, until the cream is
reduced by half. Remove from the heat and stir in the pesto.

4. To serve, drain the pasta and add it to the sauce. Toss to coat.
Transfer to a large warmed serving bowl. Garnish with chopped basil
and remaining Parmesan cheese. Serve immediately.

Raspberry Creme Brulee

Although we usually think of creme brulee as the traditional French
dessert, recipes for "burnt cream" appear in many old English
cookbooks dating back to the 18th century.

2 cups heavy cream
1 vanilla bean, split
4 large egg yolks
1/2 cup granulated sugar, plus more for sprinkling
1 1/2 cups fresh raspberries


1. Prepare a large bowl of ice water; set aside. Pour the cream into a
medium saucepan. Use the tip of a blunt knife to scrape the vanilla
bean seeds into the cream. Very slowly, bring the cream and vanilla to
a boil over medium-low heat.

2. Meanwhile, bring about 1 inch of water to a bare simmer in a wide
saucepan. In a large heatproof bowl that can sit on the saucepan,
combine the egg yolks and sugar. With an electric mixer, beat on high
speed until pale in color, about 3 minutes, stopping 2 or 3 times to
scrape down the sides of the bowl.

3. Set the bowl with the egg mixture over the simmering (not boiling)
water and whisk constantly until the mixture is lemony looking,
tripled in volume and very thick. Keep the mixture over the simmering
water as you whisk. (Take care that the eggs do not curdle. If
necessary, momentarily remove the mixture from the heat if it gets too
hot).

4. When the cream boils, remove it and the egg mixture from the heat,
continuing to whisk the egg mixture as it cools down slightly.
Whisking constantly, slowly add the heavy cream to the egg mixture
until completely blended. Strain the mixture through a fine sieve into
a medium bowl. Place the bowl in the bowl of ice water to chill the
mixture quickly. Cover with plastic wrap and refrigerate overnight
before using.

5. To serve, divide the raspberries among six 4-ounce souffle dishes
or ramekins and spoon the creme brulee mixture over them. Level the
surface with a spatula and sprinkle some sugar over each dessert.
Place the dishes under the broiler and heat until the creme brulee
mixture turns golden brown. (Alternatively, use a kitchen blowtorch to
glaze the mixture.) Serve immediately.

The "Royal Caribbean International Cookbook" and the "Royal Caribbean
Holiday & Entertainment Cookbook" are available onboard all Royal
Caribbean cruise ships, nationwide at bookstores and through online
book retailers.

Royal Caribbean's 2004 European Sailings

Starting in May, Royal Caribbean will have three ships in Europe for
the summer season, including two of its highly acclaimed
Radiance-class ships: Brilliance of the Seas and the line's newest
ship, Jewel of the Seas, which makes her debut in May.

Brilliance of the Seas offers 12-night Mediterranean/Venice and
12-night Mediterranean/Greek Isles cruises from Barcelona. Jewel of
the Seas offers 12-night Scandinavia/Russia and 12-night British
Isles/Norwegian Fjords cruises from Harwich, England. The third ship,
Splendour of the Seas, sails seven-night Mediterranean itineraries
from Barcelona.

With luxurious day spas, Broadway-style shows, extensive workout
facilities, rock-climbing walls, and spectacular dining venues, all
three ships balance relaxation, active entertainment, and outstanding
cuisine.

Prices for Royal Caribbean's Europe itineraries start at $819 per
person, double occupancy for seven-night cruises, and $1,899 for
12-night cruises.

Royal Caribbean Cruises International is a global cruise brand
currently with 19 ships in service and one more under construction.
The company also offers unique cruisetour vacations in Alaska, Canada
and Europe. Additional information can be found by contacting your
travel professional.