Theme Dinner: A Cruise to Alaska

A Cruise to Alaska Themed Dinner

When I am missing a destination, I try to recreate the memories with food. It's been one year since we visited Alaska by way of Celebrity Solstice and I still can feel the chill of the fresh air cruising through the Inside Passage. During our cruise, I learned about the Alaska culture and cuisine, as many of the excursions we experienced offered tasty bites of traditional Alaskan delicacies. ​

Since then, I have become addicted to fresh King and Sockeye salmon from Alaska (no more Atlantic salmon for me.) I am still craving the jar of Huckleberry Jam that I brought home and devoured with cheese and crackers. ​​I'm also completely obsessed with mac-and-cheese from Beecher's Handmade Cheese. I polished off a piping-hot bowl of it at Pike Place Market in Seattle before our cruise and bee-lined to the Beecher's store at Seattle-Tacoma International Airport to have one last taste before the flight home. ​​And I miss my dessert frenzy on the cruise itself. ​​​

Now that we are saying #StayHome and #WeWillBeBack from these incredible sightseeing and culinary experiences, I am determined to recreate Alaska in 90+ degree heat in Baltimore, Maryland. I'm turning on the Internet and bringing it in for an Alaska themed dinner party. 

Virtual Note: I've linked a few of my favorite items within the recipes for reference only. I don't receive any commission and I purchased all products solely on my own. 

What's on the menu for my summertime Alaska themed dinner party? 

• Brie Cups with Wild Huckleberry Preserves
• Cedar Plank King Salmon, served with a Brown Sugar Glaze
• Beecher's Style Mac-and-Cheese
• Grilled Corn on the Cob
• Fresh Tomatoes, Mozzarella, and Basil
• Blueberry Cream Pie

First, you'll want to purchase ingredients fresh from the Pacific Northwest. Beecher's Mac-and-Cheese is so popular, they even offer a pre-packaged Beecher's Mac-and-Cheese kit here to make at home. 

If you are serious about an Alaska themed dinner, the most authentic way is to have fresh or flash-frozen Alaskan King salmon delivered right to your door. Take a look at these great places that ship directly from Alaska: 

• Wild Alaska Salmon & Seafood
• Captain Jack’s Seafood Locker
• 10th and M Seafoods

It's a must to add on a condiment from Juneau-based company Barnacle Foods. They carry local products made out of bull kelp - think kelp pickles, hot sauce, and salsa! 

My summertime Alaska themed menu is easy to prepare. Alaskans eat simply but with their availability of fresh ingredients, the dishes are exquisite. I've provided recipes below that incorporate Alaskan cuisine and my own touch for you to create an Alaska cruise experience at home. 

​Brie Cups with Wild Huckleberry Preserves

Social distancing style, I've created a twist on a large baked brie to individual baked Brie in a Pepperidge Farm Puff Pastry Shell. I was thrilled to find Wild Huckleberry Preserves on Amazon.  Break out a glass of wine with this warm, sweet Brie and it's my favorite way to start a meal.

Individual Brie Cups with Huckleberry Preserves

INGREDIENTS AND DIRECTIONS

1 round of Brie cheese
1/4 cup Wild Huckleberry Preserves (or other favorite jam or preserves) 
1 box of Puff Pastry Shells (6 shells)

Bake Puff Pastry Shells according to the box directions
Cut wheel of Brie cheese into 6 equal pieces
Place a piece of Brie into the baked pastry shell, cutting up if needed
Top with a heaping spoonful of huckleberry preserves
Place on baking sheet and warm in preheated 350 degree oven for 15 minutes or until cheese is bubbly
Cool 5 minutes before serving

​Cedar Plank King Salmon, served with a Brown Sugar Glaze

When visiting Alaska, I learned that there are basically 5 types of Pacific Salmon that are enjoyed. Here's a quick guide to use when you are purchasing salmon for your Alaska theme dinner: 

1. King (Chinook) Highest in fat and deliciously rich
2. Sockeye (Red) Bright red color and very flavorful
3. Coho (Silver) Medium fat and subtle flavor
4. Pink (Humpback) Typically used for canning
5. Chum Most prized for roe

For our Alaska themed dinner, we purchased our King salmon from Pure Food Fish Market at FreshSeafood.com located in Pike Place Market in Seattle. They were extremely helpful when first placing our order and our Alaskan salmon arrived perfectly on the day we requested. You can purchase your fish by the pound or they will pre-portion it for you in vacuum sealed packs. It tastes amazing! 

Our four (4) pound piece of Alaskan King Salmon

You'll find that many Alaskans serve their salmon topped with a sweet glaze, prepared with either brown sugar or maple syrup. Even if you don't typically enjoy salmon, give King salmon a try. It has a beautiful marbling of fat and rich flavor. ​​

Amazingly easy and looks impressive!

INGREDIENTS AND DIRECTIONS

6 cedar planks, soaked in water for at least 1 hour
6-8 filet King salmon
1 stick butter
4 cups brown sugar
1/4 cup lemon juice
1 teaspoon cayenne pepper

Combine butter, brown sugar, lemon juice and cayenne pepper in a saucepan over medium-low heat. Add water until reaches desired consistency. Baste the salmon generously after taking it off of the grill (instructions below.)

1. Preheat an outdoor grill on medium heat 
2. Place the planks on the grates just until they start to smoke
3. Lay salmon fillets on the planks, season with salt and pepper
4. Cover and grill for about 25 minutes
5. ​It is done when you can flake it with a fork. Or if you are a numbers person, cook salmon to your preferred taste by checking the thickest part of the meat with an instant read thermometer. 

​When cooking salmon, the recommended internal temperature should be:

• 120-125ºF for rare 
• 140ºF (60ºC) for medium
• 145ºF for more well done

​Beecher's Style Mac-and-Cheese

A popular gateway for cruising to Alaska is Seattle, Washington. It's a fantastic foodie city to explore. Their own Beecher's Handmade Cheese is really made by hand and you can even watch them making it when visiting Seattle. Their Flagship cheese has a distinct flavor that is highlighted when melted in this creamy mac-and-cheese. I've adapted my recipe from Beecher's classic recipe. It's perfect on its own, although sometimes I'll add crumbled bacon on the top when I'm reheating it the next day.

I highly recommend to buy an extra block of Beecher's cheese for snacking.

INGREDIENTS AND DIRECTIONS

15-17 ounces penne (or favorite small-bite) pasta
1 lb. Flagship cheese, grated (about 4 cups)
3 cups milk
1/3 cup all-purpose flour
1/4 cup unsalted butter
4 ounces Just Jack cheese, grated (about 1 cup)
1/2 teaspoon Kosher salt (plus a little more, to taste)
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper 

1. Preheat oven to 350˚F.
2. Cook penne  2 minutes less than package directions. Rinse in cold water and set aside.
3. Melt butter in a heavy bottomed saucepan over medium heat. Whisk in flour. Continue whisking and cook for 2 minutes. Slowly add milk while whisking. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.
4. Add 3-1/2 cups Flagship cheese, 1/2 cup Just Jack cheese, salt, chili powder, garlic powder, and cayenne pepper. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes.
5. Combine pasta and sauce in a large bowl and mix carefully. Scrape into an 9 x 13 sized baking dish. Sprinkle with remaining cheese.
6. Bake uncovered for 20 minutes. Let cool for 5 minutes before serving.

Grilled ​Corn on the Cob

Cornbread is a traditional side dish for a salmon bake in Alaska. However, since fresh corn is plentiful in Maryland, I always include corn-on-the-cob on our grill. You'll be surprised at this easy preparation with the most amazing melt-in-your mouth results. 

INGREDIENTS AND DIRECTIONS

Fresh corn ears, shucked
Choice of seasoning (I always use Old Bay since it's from Baltimore, Maryland. I love the spicy kick.)

1. Tear off approximately a sheet of aluminum foil 1 1/2 times the size of each ear of corn
2. Take each ear of corn and rinse it in water, then lay on a sheet of aluminum foil, capturing a teaspoon or two of water
3. Sprinkle seasoning over corn
4. Tightly roll corn in aluminum foil, sealing ends
5. Grill on indirect heat for approximately 10-12 minutes

​Fresh Tomatoes, Mozzarella, and Basil

As they do in Alaska, I like to use the natural produce I have available. With a small garden on our patio, I have a bounty of basil and cherry tomatoes. Paired with fresh mozzarella from the store, this traditional caprese salad makes a colorful and delicious side dish. 

Tomato, mozzarella, and basil (Caprese) is my favorite summertime go-to.

INGREDIENTS AND DIRECTIONS

Cherry tomatoes or larger tomatoes, sliced
Fresh mozzarella, sliced or small rounds
Handful of fresh basil, leaves only
Olive oil
Balsamic vinegar (Choose an aged, fruity balsamic. They are a bit pricey, but worth it.)
Salt and pepper

Either on a plate or in a bowl, layer or toss tomatoes, mozzarella, and fresh basil (slice fresh basil lengthwise). Season generously with salt and pepper, and drizzle with olive oil and balsamic vinegar. 

Dietary Tip: For less sugar, substitute lemon in place of balsamic vinegar. I'll often sprinkle the zest of a lemon and then squeeze the lemon juice over the tomatoes, mozzarella and basil. 

​Blueberry Cream Pie

Many types of berries grow easily and wild in Alaska during the summer months with long, sunny days. This recipe is my own twist from a family version of blueberry pie and it's the perfect fruity taste to end an Alaska themed dinner. 

This blueberry pie is fantastic! Make ahead and keep in the refrigerator, take out an hour before ready to serve.

INGREDIENTS AND DIRECTIONS

1 frozen deep-dish pie crust
1 cup sour cream
3/4 cup sugar
1-1/2 Tablespoons flour
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon salt
2-1/2 to 3 cups fresh blueberries
6 Tablespoons flour
1/4 cup (1/2 stick) unsalted butter, chilled and cut into pieces
2 Tablespoons sugar

1. Preheat over to 400 degrees
2. Bake pie crust until lightly golden, about 10 minutes. Set aside.
3. In a medium bowl, mix sour cream, sugar, flour, egg, vanilla extract, and salt. Gently stir in blueberries
4. Spoon mixture into crust
5. Bake for approximately 25 minutes or until filling is just set. (If crust start to become too brown, cover edges with aluminum foil.)
6. In a small bowl, combine flour, butter, and sugar, mixing with a fork or your fingers until small clumps form
7. Sprinkle topping over pie
8. Bake until topping is lightly brown, about 18 to 20 minutes
9. Remove from oven and cool to room temperature before serving

Whether you've visited Alaska or just have it on your bucket-list, these summertime Alaska theme dinner selections will make you feel like you are in the Pacific Northwest, even in your own backyard. When you are ready to travel to Alaska, explore Travel Alaska's website for excursions, lodging suggestions, activity calendar's and more.  Let me know if you try any of these recipes or have any of your own favorites to share!