Dinner with Captain San at the Captains Table
by Crystal
Angel Fashion
Editor Each night of the 14 day journey to Tahiti,
the Captain (Captain Sam) seats 12 of his
guests at a special Captains table allowing
each of the guests an intimate moment to
chat, meet new friends, and dine on the most
spectacular meals on the planet Earth. On
the last night of the Cruise, it was my turn. I enjoyed sitting with, Cindy2, CraftyLady
and Razz, Daleela and Linda TX, LilAngel,
Lord Nestor, SecretWords, Big Target, Eggman
and Angeleyezs. It was such a treat to quietly
watch as the table engaged in conversation
on designs, why so and so moved to Second
Life, and even a tiny bit of gossip - I closed
my ears. The five course dinner theme was Lobster
and began with a Lobster Custard with Beluga Caviar appetizer which was served
in chilled egg shells and served on a bed
of rock salt and spices, topped with Beluga
Caviar. This was the food of the Gods. Next came a subtle Lobster Soup with Black
Truffles and Sauteed Scallops. Straight forward
with a light taste of tarragon and a rich
creamy texture. I could have eaten five bowls,
but the third course arrived just as I was
about to put the bowl to my mouth and lick
that sucker clean. A fresh Grilled Lobster Salad with Avacodo,
Tomato, Concasse and Basil Oil was next to
arrive at the Captains table. I love salads
and I eat them alot, but I have never tasted
anything as yummy as this layered salad.
The Basil was just a faint memory as the
Avacodo and Tomato were the main attractions
of this dish. The fourth course was a Lobster Ravioli with
Corn Juice, Sweetbread Medallions, and sauteed
Abalone. It was obvious the chef used Mascarpone
cheese with this dish and the choice could
not have been better. With a touch of chervil,
tarragon, and basil, even the squimish would
have cleaned their plate oif the sweetbread
(beef brains) medallions. Although I had eaten enough Lobster through
four courses to make them extinct, the main
course made my mouth water when it was set
before me. The Oven Roasted Lobster with
seared Foie Gras, Braised Artichokes, Wild
Mushrooms, Port and Fig Juice was a cluinary
masterpeice. As I savored each bite, I realized
that Captain Sam was missing. I quicly scanned
the room and yep....Mela was missing too.
As usual on these trips, Mela had run off with the Captain somewhere again. It has
got be something about those uniforms. I was stuffed...until the final crown on
the meal came to the table. A Mocha Layer
Cake with chocolate Rum Filling. OMG! This ultra-rich dessert is inspired by the
classic Rigó Jancsi cake, named for the legendary
Hungarian Gypsy violinist. Made one day ahead
to allow the flavors to meld, this is a chocolate
lovers dream and I just knew this was made
in Heven by Angels. In a rare act of kindness,
the Chef (aftrer some sweet talk) gave me
the recipe for this decadent delight. Recipe for Mocha Layer Cake
serving size - Makes 16 servings. Ingredients Filling and Topping
4 cups whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
20 ounces semisweet chocolate, finely chopped;
plus 2 ounces, chopped separately
1/3 cup dark rum
2 teaspoons vanilla extract Syrup
1/4 cup water
2 tablespoons sugar
2 tablespoons dark rum Cake
1 1/2 teaspoons vanilla extract
3/4 teaspoon instant coffee powder
2/3 cup cake flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
3 large eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt Preparation For filling and topping:
Stir first 3 ingredients in heavy large saucepan
over medium-high heat until sugar dissolves
and cream comes to simmer. Remove from heat.
Add 20 ounces chocolate; whisk until melted
and smooth. Whisk in rum and vanilla. Transfer
1 cup warm chocolate mixture to small bowl;
whisk remaining 2 ounces chocolate into mixture
in bowl and set aside for topping. Cover;
let stand at room temperature. Transfer remaining
chocolate mixture to large bowl to use as
filling; chill until cold and thick, at least
6 hours and up to 1 day. For syrup:
Stir water and sugar in small saucepan over
low heat just until sugar dissolves. Remove
from heat; mix in rum. Cover and let stand
up to 1 day. For cake:
Preheat oven to 350°F. Butter 9x9x2-inch
metal baking pan. Line bottom with waxed
paper; butter paper. Combine vanilla and
coffee powder in cup; swirl to dissolve coffee.
Sift flour, cocoa, and baking soda into small
bowl. Using electric mixer, beat egg yolks
and 1/2 cup sugar in medium bowl until very
thick and light in color, about 3 minutes.
Beat in vanilla-coffee mixture. Using clean
dry beaters, beat egg whites, cream of tartar,
and salt in large bowl until soft peaks form.
Gradually add remaining 1/4 cup sugar, beating
until stiff but not dry. Fold 1/3 of whites
into yolk mixture. Fold in half of flour
mixture. Fold in half of remaining whites,
then remaining flour mixture, then remaining
whites. Transfer batter to prepared pan;
gently spread to even thickness.
Bake cake until puffed and tester inserted
into center comes out clean, about 18 minutes.
Cool in pan on rack (cake may shrink slightly).
Cut around pan to loosen cake. Turn out onto
work surface; peel off paper. Using long
serrated knife, cut cake horizontally in
half. Place 1 half, cut side up, on platter.
Drizzle half of syrup (about 3 1/2 tablespoons)
over. Using electric mixer, beat cold chocolate
filling until thick and lighter in color,
less than 1 minute. Spread all of filling
evenly over cake layer, aligning with sides
of cake (filling will be about 1 inch thick).
Drizzle remaining syrup over cut side of
second cake layer. Place layer, syrup side
down, atop filling; press to adhere. Rewarm
topping over low heat just until pourable.
Pour topping onto top center of cake. Using
small spatula, spread topping to edges, being
careful to keep it from spilling over. Chill
cake up to 1 day, covering loosely with foil
or with cake dome after 2 hours.
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Telluride, Colorado 81435
Contact Us: CrystalAngelFashion@earthlink.net
Each night of the 14 day journey to Tahiti,
the Captain (Captain Sam) seats 12 of his
guests at a special Captains table allowing
each of the guests an intimate moment to
chat, meet new friends, and dine on the most
spectacular meals on the planet Earth. On
the last night of the Cruise, it was my turn.
with the Captain somewhere again. It has
got be something about those uniforms.
cream comes to simmer. Remove from heat.
Add 20 ounces chocolate; whisk until melted
and smooth. Whisk in rum and vanilla. Transfer
1 cup warm chocolate mixture to small bowl;
whisk remaining 2 ounces chocolate into mixture
in bowl and set aside for topping. Cover;
let stand at room temperature. Transfer remaining
chocolate mixture to large bowl to use as
filling; chill until cold and thick, at least
6 hours and up to 1 day. 
