Could life get any better? If you fancy the idea of two Irish music concerts a day, the warmth of the Caribbean in winter, and a luxury cruise onboard Holland America’s “Rotterdam,” then the answer is a resounding “no.” At least that’s what I found on the recent “Celtic Cruise with Phil Coulter,” a trifecta of great entertainment, glorious weather and plenty of craic.
THE MUSIC
Legendary singer/songwriter/producer Phil Coulter headlined the 9-night voyage that featured two private concerts a day (4 o’clock each afternoon in the gorgeous World Stage and 9:15 each evening in the intimate Crow’s Nest). With a career spanning more than 40 years, starting in 1984 with his best-selling “Classic Tranquility” album, Coulter has played to sellout crowds from Carnegie Hall to the White House, most recently touring Ireland in pre-Christmas concerts billed as “Tranquility by Candlelight.”
Often performing with his wife Geraldine Branagan, who joined him for some performances during the cruise, Coulter dazzled the group with favorites like “The Old Man,” “The Town I Loved So Well,” homage to his hometown of Derry, and “For Another King and Country,” a recent collaboration with Roy Buckley that he performed with an impressive video show on the theater’s panoramic LED screen as a backdrop. Musician extraordinaire Plunkett McGartland (Tyrone) accompanied Phil on many of his performances.
Classical crossover trio The Celtic Tenors — Matthew Gilsenan (Meath), Daryl Simpson (Omagh), and James Nelson (Sligo) — headlined with Coulter. Known for their signature harmony-rich style, they blend opera, classical, Irish traditional, and pop influences with great warmth and personality. After performing together for nearly 25 years, Nelson recently announced his retirement to focus on other projects, much to the disappointment of his legion of fans. His appearance during the cruise was his last before George Hutton (Derry) replaces him. For a full schedule of their North American tour (already in progress in Pennsylvania, New York, and Connecticut), visit celtic-tenors.com.
Willemstad, Curacao.
Cleveland-based duo The New Barleycorn, multi-talented musicians Alec DeGabriele and John Delaney, completed the line-up with a set list of popular Irish folk and traditional songs. To find out where to catch one of their sessions, follow them on thenewbarleycorn.com. Better yet, join them, Phil, and singer/songwriter Malachi Cush (Tyrone) on next year’s Celtic Cruise aboard Holland America’s “Nieuw Amsterdam” (January 29 to February 7). Ports of call on the 9-day Eastern Caribbean itinerary will include St. Johns, Antigua; St. Thomas, USVI; Road Town, Tortola; San Juan, Puerto Rico; and Half Moon Cay, Bahamas. To join the group, contact Kelly or Chris at Travel Concepts (groups@travelconcept.com).
THE CRUISE
“Rotterdam,” the newest ship in the Holland America fleet, offers leisurely days at sea and onboard activities and amenities including five specialty dining venues, more than 10 bars and cafés, and daily activities from mahjong meet-ups to movies by the pool. Ports-of-call on our Southern Caribbean cruise were the Dutch-influenced ABC Islands — Aruba, Bonaire, and Curacao — and the private Holland America-owned island of Half Moon Cay, Bahamas
CARIBBEAN RUM CAKE
Serves 8 to 10
“Rotterdam” Executive Chef Darran Yardley-Salisbury serves this rich rum cake in individual portions, a more efficient way to serve it to the 2700 passengers onboard. He tops each cake with a dusting of streusel and serves a scoop of rum raisin ice cream alongside. A home cook might prefer to make the cake in a bundt pan, as in this (adapted) recipe, for equally delicious results.
For the rum-soaked raisins
1 cup golden raisins
1/2 cup raisins
3/4 cup dark rum
1. In a small bowl, combine the raisins and rum. Let soak overnight or for at least 6 hours.
For the cake
8 ounces unsalted butter, at room temperature
1 1/2 cups sugar
4 large eggs
2 cups flour
1 (3/4 ounce) package vanilla pudding mix
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces sour cream
1/4 cup dark rum
1/4 teaspoon rum extract
1 cup chopped pecans (optional)
Streusel, for topping (optional)
Rum raisin ice cream, such as Häagen-Dazs, for serving (optional)
1. Preheat the oven to 350°F. Coat a 12-cup Bundt pan with no-stick baking spray.
2. In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), beat the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. In a large bowl, sift together the flour, pudding mix, baking powder, baking soda, and salt. Beat into the butter mixture alternately with the sour cream and rum. Stir in the rum extract.
4. Drain the soaked raisins (reserving any excess rum). Toss them lightly in a tablespoon of flour (to prevent sinking). Fold gently into the batter. Stir in the rum. Transfer to the prepared pan; smooth the top.
5. Bake the cake for about 60 minutes, or until a skewer inserted into the cake comes out clean. Let cool for 10 to 15 minutes. Invert the cake onto a serving plate.
For the glaze
4 tablespoons butter
2 tablespoons water
1/2 cup sugar
4 tablespoons dark rum
1. In a small saucepan over medium heat, melt the butter. Stir in the water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat; stir in the rum.
2. With a wooden skewer, poke holes in the top of the cake. Spoon and brush the rum glaze evenly over the top and sides, allowing the cake to absorb it. Repeat until all the glaze is used
Margaret Johnson’s “Recipes” page expands this year to “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work or to order her cookbooks, visit irishcook.com
