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* Beef Stock, Brown Sauce, and Demi-Glace

BEEF STOCK

4 pounds beef bones
l/2 pound veal trimmings
1 onion, coarsely chopped
2 carrots, peeled and coarsely chopped
2 stalks celery coarsely chopped
1 leek, washed and cut into l/2-inch chunks
1 tablespoon tomato paste
2 bay leaves
3 parsley sprigs
1/4 teaspoon black peppercorns
2 1/2 quarts cold water

PREPARATION
Preheat oven to 400 F
Place beef bones, veal trimmings, and onion in a
roasting pan and roast uncovered for 1 hour or until
bones are golden brown.

Transfer to a stockpot. Add remaining ingredients
and pour in enough water to cover completely. Bring
to a boil, uncovered, over medium heat. Reduce heat
to low, and simmer for 8 to 10 hours. Set aside and
let cool.

Strain through a fine sieve lined with several layers
of cheesecloth.

Use immediately or freeze it in small containers and
use as needed.

Makes 2 quarts.

BROWN SAUCE

BOUQUET GARNI
3 sprigs parsley
3 celery leaves
1 sprig thyme
1/4 teaspoon black peppercorns
1 bay leaf

SAUCE
4 tablespoons unsalted butter
2 medium onions, diced
3 carrots, peeled and diced
3 stalks celery, diced
1/3 cup all-purpose flour
3 tablespoons tomato paste
4 cups beef stock
Salt and freshly ground black pepper

PREPARATION
Prepare bouquet garni by wrapping parsley, celery,
thyme, peppercorn, and bay leaf inside a piece of
cheesecloth and tying it with kitchen string.
In a medium saucepan over high heat, melt butter.
Add onion, carrot and celery and sauté for
15 minutes until vegetables are turning golden
brown.

Reduce heat to low and add flour, stirring
continuously until flour turns brown. Add tomato
paste and cook for another 2 minutes.

Gradually whisk in stock, add the bouquet garni and
adjust seasoning with salt and pepper. Bring to a boil,
regularly skimming off froth that rises to the surface.
Simmer for about 45 minutes, until the sauce has
reduced by half.
Strain through a fine sieve lined with several layers
of cheesecloth.
Use immediately or freeze it in small containers and
use as needed.

Makes 2 cups.

DEMI-GLACE

1 cup brown sauce
1 cup beef stock
Salt and freshly ground black pepper

PREPARATION
In a medium saucepan over medium heat, combine
the stocks and simmer for about 30 minutes, until
reduced by half.
Strain through a fine sieve lined with several layers ·
cheesecloth. Adjust seasoning with salt and pepper.
Use demi-glace immediately or freeze it in small
containers and use as needed.

Makes 1 cup.

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

Historical Events for July 31

0781 – The oldest recorded eruption of Mt. Fuji (Traditional Japanese date: July 6,0781).
1498 – Christopher Columbus discovers island of Trinidad
1620 – Pilgrim Fathers depart (through England) to America
1774 – Joseph Priestley discovers oxygen
1777 – Marquis de Lafayette, 19, made major-general of Continental Army
1790 – First U.S. patent is issued; granted to inventor Samuel Hopkins for a potash process.
1809 – 1st practical U.S. railroad track (wooden, for horse-drawn cars)
1893 – Henry Perky patents shredded wheat
1922 – 18-year-old Ralph Samuelson rides world’s 1st water skis
1930 – The radio mystery program The Shadow is aired for the first time.
1948 – Pres Truman dedicates Idlewild Field (Kennedy Airport), NY
1948 – “Brigadoon” closes at Ziegfeld Theater New York City after 581 performances
1951 – Japan Airlines is established
1954 – First ascent of K2, by an Italian expedition led by Ardito Desio.
1962 – Federation of Malaysia formed
1970 – Chet Huntley retires from NBC, ends “Huntley-Brinkley Report”
1976 – Seychelles Independence, Independence day
1990 – Bosnia-Hercegovina declares independence

Regent Seven Seas Cruises

LIMITED TIME OFFER NEW BOOKINGS MADE 8/1 ~ 9/30 ~ ADDITIONAL $500 SHIPBOARD CREDIT

Click here to see the details

If you are interested in any of these cruises please contact me before the expiration date so we can prepare your booking options.

awright@richtravel.com

(914) 835-7600 X 226

Delta Doubles Luggage Fee

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Family Cruising With Royal Cribbean International®

PART THREE

Royal Caribbean has activities scheduled throughout the day and early evening “just for teens”, ages 12 to 17 years. Teens can check out tons of cool things onboard, including games, sports, parties, and contests. The “Teen-only Clubs and Lounges” are places to go chill, listen to music, dance or just hang out with friends. The Teen Center is open from 1030 p.m. to 2:00 a.m. every night.

The best thing about the Teen program is that it’s not structured.  You can join events all day, or come and go as you want. Parents don’t have to worry about you hanging out there, because every member of the teen staff holds a college degree in education, recreation or a related field and has experience working with youth.

Activities For Young Teens Include:

Theme Nights – Dress in your coolest whites at “Dusk” and get your graffiti on at the “Warehouse” theme night.
Improv Games – Quick! How many one-liners do you know? Test your wittiness with some improvisation.
Scratch DJ Academy – Scratch, mix and spin with the masters so you can go home and impress your friends. (Available on select ships.)
Dodgeball – Oh, it is so on! Do you have what it takes to be the last one standing?
Open Mic and Talent Show – Divas and Divos, the stage is yours at the coolest talent contest on water!
Ice-Skating – From figure eights to free=styling, the ice-skating rink is yours on all Voyager and Freedom class ships!
Teen BBQ – Round up your appetite for a yummy BBQ – just for teens!
Unplugged Jam Sessions – The unsung guitar guru in the group has a place to shine – as loudly as they want!
Snowball Fight in the Caribbean – You know what’s cool?  A snowball fights at sea! BYOM (bring your own mittens)’!

Activities For Teens 15 – 17 Years Include:

Battle of the Sexes – Hmmm, the girls or the boys? Who’s going to “bring it” to the ultimate standoff?
Teen Casino – Start perfecting your game face now! There’s Blackjack, No-Limit Poker, and more.
Climbing Competition – Are you up for the challenge? Whoever makes it to the top of the rock wall first wins?
Dive-In Movie and Pool Party – Watch your fauve flicks while playing in the pool.  Life is good onboard!
Karaoke – Who’s the next Royal Caribbean idol? Take to the stage onboard – it may be you!

FAMILIES

Bring the family together for loads of laughs and unforgettable experiences. Head to the theater for a live show, test you smartsin a trivia contest or hit the deck for some competitive mini golf!

Whether you’re onboard or onshore, family time is bound to be a fantastic time!  Games, events and activities are going on all over the ship throughout the day into the evening hours.

Activities Families might enjoy together:
Theater & Shows
Ice-Skating
Ice Shows Parades
Sports Deck
“Build & Grow” with Lowe’s workshops
Sea Trek Scuba Diving
Rock Wall
FlowRider surf simulator
Generation YSPA
Explorer Academy
Onboard Parties
Game Shows and Trivia Contests
Family Discos
Theme Nights
Bingo Ben & Jerry’s
Shore & Land Excursions

Family Destinations and Shore & Land Excursions

Royal Caribbean’s private destinations, CocoCay® and Labadee®, have all the makings of a perfect family adventure. Both islands offer pristine beaches and spectacular scenery, but kids will be most fascinated by state-of-the-art Aqua Parks and Labadee Luc’s Splash Bash. Older kids might enjoy parasailing and snorkeling as well, or get the whole gang together for organized Family Beach Activities. Younger kids can join the Adventure Ocean staff and participate in Sand Castle Building, Drip Drip Drop, water balloon toss, beach relays, parachute games and a search for Labadectal and Cocodactal eggs.  Your little ones can also participate in a fun-filled track experience in kid-sized battery operated Fisher-Price vehicles on CocoCay.  These Cadillac escalades and Barbie Jammin’ Jeeps travel approximately 2-4 mph and will accommodate children up to 130 pounds.

Get out there! Start planning your next vacation with Royal Caribbean International.

* Chicken Stock, Fish Stock, and Vegetable Stock

CHICKEN STOCK

5 pounds chicken bones, including feet and neck, or 2 roasted chicken carcasses
3 quarts cold water
2 carrots, peeled and coarsely sliced
2 medium onions, coarsely chopped
2 stalks celery coarsely chopped
1 leek, washed and cut into l/2-inch chunks
2 cloves garlic, crushed
2 bay leaves
3 parsley sprigs
1/4 teaspoon black peppercorns

PREPARATION
Place chicken bones into a large pot and pour in cold water to cover by 2-inches. Bring to a boil, regularly skimming off fat and froth that rise to the surface.

Once water is boiling, add remaining ingredients, reduce heat to low, cover and simmer for 2 1/2 to 3 hours, skimming occasionally

Strain stock through a fine sieve lined with several layers of cheesecloth and refrigerate, uncovered, overnight.

Discard congealed layer of fat on the surface and strain once again into small containers or ice cube trays.

Use stock immediately or freeze it and use as needed.

Makes 2 1/2 quarts.

FISH STOCK

BOUQUET GARNI
3 sprigs parsley
3 celery leaves
1 sprig thyme
l/4 teaspoon black peppercorns
1 bay leaf

STOCK
2 tablespoons extra virgin olive oil
1 pound fish bones and heads from any saltwater fish, except salmon
1 carrot, peeled and coarsely sliced
1 shallot, coarsely chopped
1 small onion, coarsely chopped
1 stalk celery, coarsely chopped
1 leek, washed and cut into l/2-inch chunks
1 clove garlic, crushed
l/4 cup dry white wine
5 cups cold water

PREPARATION
Prepare bouquet garni by wrapping parsley, celery, thyme, peppercorn, and bay leaf inside a piece of cheesecloth and tying it with kitchen string.

In a saucepan over medium heat, warm oil and sauté fish bones and vegetables for 8 minutes. Add wine and stir, scraping the bottom of the pan. Add bouquet garni and enough water to completely cover fish. Bring to a boil, regularly skimming off fat and froth that rise to the surface. Reduce heat to low and simmer for 30 minutes.

Strain stock through a fine sieve lined with several layers of cheesecloth.

Use stock immediately or freeze it in small containers and use as needed.

Makes l quart.

VEGETABLE STOCK

2 tablespoons extra virgin olive oil
1 medium onion, coarsely chopped
1 leek, washed and cut into 1/2-inch chunks
1 stalk celery coarsely chopped
1 turnip, peeled and coarsely chopped
2 carrots, peeled and coarsely chopped
2 tomatoes, peeled, seeded and chopped
1 clove garlic, crushed
3 sprigs parsley
1 sprig thyme
1 bay leaf
1/4 teaspoon black peppercorns
5 cups cold water

PREPARATION
Heat oil in a stock pot over medium heat. Add vegetables and sauté for 10 minutes. Do not brown.

Add enough water to completely cover the vegetables. Reduce heat to low and simmer for 30 minutes. `

Strain stock through a fine sieve lined with several layers of cheesecloth.

Use immediately or freeze it into small containers and use as needed.

Makes l quart.

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook