These Croatian cocktail and Mediterranean meal recipes for our “Cooking & Cruising LIVE Event” are a great addition to your spring and summer menus! Watch our LIVE from April 14th at 7pm ET/ 4pm PT to learn how to make these dishes from Chef John Stephano and hear about a dreamy cruise sailing Nov 2022 with Darley on board as a special guest––from Venice to Rome, Italy, this Regent Seven Seas Cruise includes stops in Croatia, Montenegro, Greece, Sicily and Naples.

 

When thinking about the Mediterranean Sea and the surrounding countries, what comes to mind? Delicious and fresh foods are certainly something that I think about and salivate over! Here are three delicious Mediterranean recipes you can follow at our virtual cooking class.
 
Mediterranean Cruising and Cooking LIVE
Mediterranean Cruising and Cooking LIVE
 
Book the Mediterranean Cruise with Darley through our Preferred Provider of Travel Services by April 30th and get a $1000 per suite in on board credits to use for spa, choice shore excursions and more. This cruise is extra special, because PBS TV host Darley Newman will be on board as a special guest. (Code: DarleyRegent2022)! Check out our travel deals and promotions page for more discounts. 
 

 

CROATIA LAVENDER MOJITO 

Croatia Lavender Mojito
Croatia Lavender Mojito
  • Lavender flowers
  • 10 to 12 mint leaves
  • 2 tablespoons of brown sugar
  • Ice-Cubes 
  • Splash of soda water or Sparkling Wine 
  • 1.5 oz white rum
  • ¼ to ½ Lemon to taste
  • 1 lemon slice 1 Lavender sprig garnish 
Croatia Lavender Mojito
Croatia Lavender Mojito

Lightly muddle the mint leaves and lavender flowers in glass. Add a splash of lemon juice and sugar. Add more ice, filling the glass just below the top. Pour the rum in and then the soda water/ Sparkling Wine. Stir and add a lemon wedge as decoration as desired.

Fun Fact: Maraschino, a cherry flavored liquor, is also popular in Croatia, so pick up a bottle if you can find it! In the 18th century, a Venetian merchant named Francesco Drioli began industrial-scale production of maraschino in Zadar, Croatia, which at that point was part of the Republic of Venice.  It is still popular in Croatia and also an ingredient in many cocktails!

 


 

TZATZIKI

Tzatziki
Tzatziki

Makes 3 cups

  • 2 English cucumbers, grated
  • 1 tablespoon minced garlic
  • 1 tablespoon red wine vinegar
  • 2 tablespoons finely chopped dill
  • 2 tablespoons finely chopped mint
  • 2 cups strained Greek yogurt
  • Kosher salt and freshly ground white pepper

Line a fine mesh strainer with a generously sized piece of cheesecloth and place over a large bowl. Place the cucumber in the strainer and press down to release moisture.

Cover and drain overnight. The next day, gently wring out the cucumber in the cheesecloth so the cucumber is as dry as possible. In a large bowl, combine the garlic, vinegar, dill and mint. 

Add the cucumber and yogurt and mix well.

Season to taste with salt and pepper.

 


 

HUMMUS

Hummus Recipe for Mediterranean Cruising and Cooking LIVE
Hummus

Makes 3½ cups

  • 1 cup dried chickpeas
  • 2 teaspoons baking soda
  • 1½ cups Tahini Sauce (see recipe)
  • 1 teaspoon kosher salt
  • ½ teaspoon toasted cumin
  • Paprika, for finishing
  • Chopped parsley, for finishing
  • Extra virgin olive oil, for finishing
Hummus Ingredients
Hummus Ingredients

In a large pot, combine the chickpeas, 1 teaspoon of the baking soda and enough water to allow the chickpeas to double in size and remain covered. Soak overnight.

Drain the chickpeas and return them to the pot with the remaining teaspoon of baking soda and enough water to cover the chickpeas by 5 inches. Bring to a boil and then decrease the heat to a simmer. Cover and simmer until the chickpeas are very tender, about 1 to 2 hours. Drain, reserving 1 cup of the water.

In a food processor, puree the chickpeas, tahini sauce, salt and cumin until very creamy. Add reserved water as needed to achieve a creamy consistency. To serve, dust with paprika, top with parsley and drizzle generously with olive oil.

 


 

TAHINI SAUCE

Makes 2 cups 

  • 1 head garlic
  • 1⁄3 cup fresh lemon juice
  • 1 cup tahini paste
  • ¾ teaspoon kosher salt
  • ½ teaspoon toasted cumin

Break apart the garlic head. In a blender, puree the unpeeled garlic cloves and the lemon juice. Strain through a fine mesh strainer and return the liquid to the blender. Add the tahini paste, salt and cumin and blend. Slowly add up to 1½ cups of ice water if needed to achieve a smooth mixture that is the consistency of light cream.

 


 

PESCE All’ACQUA PAZZA

Pesce all'Acqua Pazza
Pesce all’Acqua Pazza

(Fish In Crazy Water)

 Serves 2

  • 1 teaspoon Olive Oil 
  • 1 Shallot peeled
  • 2 cloves garlic – thinly sliced 
  • Pinch of Red Pepper Flakes 
  • ½ cup white wine – Italian if possible 
  • 2 (8 oz ) boneless filets Branzino skin on 
  • 1 cup cherry tomatoes 
  • ¼ cup Kalamata Olives 
  • 1 teaspoon capers rinsed 
  • 2 thyme sprigs 
  • 1 or 2 grilled lemon slices (not grilled is fine) 
  • Any quality finishing salt – (i.e. Maldon flake) 
  • Any high-quality Extra Virgin Olive Oil 

Equipment- 1 Chef Knife, 1 Large cutting board, 1 Medium size sauté pan (nonstick if desired, 1 pair scissors, 1 Large piece of Parchment Paper. Slotted spatula, soup spoon.

Medium sauté pan on Medium heat, sweat the shallot in olive oil until soft. Add garlic slices and red pepper flakes until aroma is present. Add wine and simmer until alcohol burns off and reduces (slightly) 

Remove pan from the heat add tomatoes, capers, thyme. Then lay fish skin side down resting on tomatoes and capers. Turn heat down to medium low (few if any bubbles). Cover with cartouche. Periodically check doneness. 

Garnish with Lemon Slices EVOO and Finishing Salt. 

Drain the chickpeas and return them to the pot with the remaining teaspoon of baking soda and enough water to cover the chickpeas by 5 inches. Bring to a boil and then decrease the heat to a simmer. Cover and simmer until the chickpeas are very tender, about 1 to 2 hours. Drain, reserving 1 cup of the water.

In a food processor, puree the chickpeas, tahini sauce, salt and cumin until very creamy. Add reserved water as needed to achieve a creamy consistency. To serve, dust with paprika, top with parsley and drizzle generously with olive oil.


Recipes shared by Chef John Stephano, an honors graduate of The Culinary Institute of America who leads classes in the Seven Seas Splendorstate of the art Culinary Arts Kitchen.

Click here to access the printable recipe.