Chef's Recipe


Warm Brie with Apricot and Rosemary Chutney

From your first meal to your last, your culinary experience on your Holland America Line cruise is designed to be extraordinary. Our Culinary Council’s standards ensure every dish is meticulously prepared, while every team of wait staff works in concert to provide exceptional service.


  • 12 ounces dried apricots - chopped
  • I large red onion - chopped
  • 1 cup water
  • 2/3 cup cider vinegar
  • 2/3 cup golden brown sugar - (packed)
  • 3 ounces dried tart cherries (3/4 cup)
  • 1 1/2 tablespoons chopped fresh rosemary
  • 3 large garlic cloves - finely chopped
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup blanched slivered almonds - toasted
  • 4 1/2 tablespoons chopped fresh rosemary
  • Brie
  • Apple slices
  • Additional almonds, dried cherries and rosemary for garnish


Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.

Serve with Carr's whole-wheat crackers, thin apple slices, and slightly warmed Brie. Cut top of rind off the Brie, set on a plate and warm slightly in oven or microwave. Pour chutney over Brie and garnish with almonds, cherries, and rosemary.


Vacation Side Travel

Steven Talbott
Vacation Side Travel

533 Church St Ste #278
Nashville, TN 37219

 855-822-8747 (Toll-free)
 615-800-8069 (Fax)

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