Armchair Travelers, Cruise the Iconic Mediterranean…no cooking required!

Armchair Travelers, Cruise the Iconic Mediterranean…no cooking required!

Waiting in my Stateroom after an all day tour of Tuscany was this wonderful collection of sweets.

Although the gigantic plate of sweet indulgences may lead you to believe otherwise…

This is an account of my November voyage on Viking Jupiter as we sailed from Rome (Civitavecchia to be precise) up the coast to Florence and Pisa (Livorno to be precise). Then it was on to Monaco..but read it for yourself it’s all here on AllThingsCruise in the article I wrote for them. Just click of the link and you’re there…

https://allthingscruise.com/diary-of-vikings-iconic-mediterranean-cruise-aboard-viking-jupiter/

Autor:Monte Mathews

Filed Under: "AllThingsCruise", All Things Cruise Iconic Mediterranean, All Things Cruise Viking Ocean Cruises, Cruise Travel, Cruise Travel Viking, Cruise Travels, Cuisine on Viking The World's #1 Cruise Line, Culinary Travel, Culinary Travel Viking, Dining on Viking Ocean, Iconic Mediterranean Viking Cruises, My Travels, Review of Viking Cruises, Review of Viking Ocean's Iconic Mediterranean Cruise, Viking Cruises, Viking Jupiter Review, Viking Jupiter's Iconic Mediterranean Cruise, Viking Ocean Cruises, Viking Ocean Reviews

Tags: All Things Cruise Diary of a Viking Mediterranean Cruise, Overview of Viking Cruises Iconic Mediterranean Itinerary, Viking Cruises, Viking Cruises Reviews, Viking Cruises' Iconic Mediterranean Cruise, Viking Jupiter Review, Viking Mediterranean Cruise

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Product News You Can Use

Croton Trading’s Rustic Apple Jam

Wendy Brovetto turns New York orchard apples into four warmly spiced jams: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. We put Ginger Pear to work in skillet apple pork chops, a one-pan supper made for cooler evenings.

Explore Croton Trading

Show the skillet apple pork chops recipe

Sirve para 4 personas. Necesitarás 1½ cucharadas de aceite de oliva, dividido; cuatro chuletas de cerdo con hueso de 6 onzas; ¾ de cucharadita de sal kosher y ¾ de cucharadita de pimienta negra, cada una dividida; ½ taza de caldo de pollo sin sal; 1 taza de mermelada rústica de manzana Croton Trading (la de jengibre y pera funciona bien); 1 cucharada de salvia fresca picada; 1½ cucharaditas de romero fresco picado; 1 cebolla roja pequeña, en rodajas finas; y perejil picado para decorar.

Calienta una sartén grande a fuego medio-alto con 1½ cucharaditas de aceite. Sazona las chuletas con ⅜ de cucharadita de sal y pimienta cada una. Dora durante unos 5 minutos por cada lado, luego retira. Bate el caldo y la mermelada. Añade la cucharada restante de aceite a la sartén con la cebolla, la salvia, el romero y la sal y pimienta restantes; cocina unos 4 minutos, removiendo. Añade la mezcla de mermelada, vuelve a poner las chuletas y cocina unos 3 minutos más, hasta que la salsa se reduzca a la mitad y el cerdo esté bien cocido. Termina con perejil y sirve con mermelada extra al lado.