Odyssey Easter Brunch
Odyssey Easter Early Dinner Cruise
Reservations are required and can be made by calling (866) 305-2469 or by visiting www.odysseycruises.com

Mixed Greens with Apples and Strawberries

2 hearts romaine
4 oz assorted field greens
2 granny smith apples, peeled and thinly sliced
4 oz caramel pecans
4 oz bleu cheese
8 oz raspberry vinaigrette
1/4 pint cut strawberries

Ingredients for Raspberry Vinaigrette:
4 oz raspberry puree
1 cup olive oil
1/2 cup red wine vinegar
salt, to taste
1/2 cup honey

Mix romaine hearts, field greens, apples, and strawberries into a large bowl. Pour raspberry puree into a bowl. Using a whisk, slowly incorporate olive oil followed by vinegar, honey, salt, pepper and red wine vinegar. Pour Raspberry Vinaigrette over salad. Top with pecans and bleu cheese.

Maple-Glazed Chipotle Chicken

Chicken Brine

3 oz sugar
1 oz salt
2 oz maple syrup
16 oz water
1 Tbs liquid smoke
8 4 oz chicken breasts
3 Tbs sage
3 Tbs rosemary
4 oz ground garlic
6 oz olive oil

Bring water to boil. Add sugar, salt and maple syrup liquid smoked. Allow sugar to dissolve. Reduce heat and add chicken to brine. Refrigerate for four hours. Finely chop sage, rosemary, garlic and olive oil Toss half of the olive oil and sage mixture with the chicken.

Oven Dried Tomatoes

5 plum tomatoes
2 Tbs vegetable oil
1 Tbs sugar
1/2 tsp salt

Cut tomatoes in half. Toss with oil sugar and salt. Spread tomatoes on a sheet pan tray. Set oven at 225 to bake for 2 1/2 hours.

Roasted Vegetable Caponnata

1 zucchini, 1/2 inch diced
1 yellow squash, 1/2 inch diced
1 green pepper, 1/2 inch diced
2 red peppers, 1/2 inch diced
1 red onion, 1/2 inch diced
4 oz oven dried tomatoes, 1/4 inch dice
4 oz domestic mushroom 1/4 inch dice
1 oz fresh basil, julienned
1 Tbs salt and pepper mix
4 oz olive oil

Directions: Fry vegetables in small batches to a light golden brown. Once vegetables cool, spread a thin layer onto a large sheet. Mix vegetables along with oven dried tomatoes, basil, salt and pepper.

Herb Roasted Potatoes

1 lb Yukon Gold potatoes, cut into 6 wedges 4 oz herb oil 1 tsp salt and pepper
Cut potatoes lengthwise and toss with herb oil, salt and pepper. Roast at 325 for approximately 25 minutes or until golden brown