This show veered away from chocolate in favor of desserts where sweet, fruity flavors took center stage. We moved a classic apple crisp from a casserole dish to a skillet to even the cooking, eliminate soggy fruit, and streamline the process. Then we deconstructed a staple of New York diners and delis: the blintz. We simplified the process of making crepes to save time and used everyday ingredients to make a smooth, creamy, lightly-sweetened filling. Plus, we included make-ahead instructions so that you can have these blintzes ready to go for company or a special occasion.
Download the handout we used for this course onboard your Holland America cruise [PDF].
