Hokkaido Baked Cheese Tart

Hokkaido Bake Cheese Tart

One of the main things that has stuck with me since our trip to Seoul is the Hokkaido Bake Cheese Tarts. Sometimes known as Hokkaido Cheese Tarts. When you walk past a stall, you will notice one of two things: a long line, or no one there at all. People really do line up for these things and they really do sell out! I know, they look like standard tiny cheesecakes, or cheese tarts you get from Chinese bakeries and the like, but they’re not. The website says

BAKE Cheese Tart

image credit to BAKE

The best cheese tart in your life ever for you.

And it’s true on the list of cheese tarts in your life, this one is the best one. Maybe not nutritionally, but it will be the best. These tarts have a sort of cheese mousse filling that’s baked to a nice golden brown on top. Simply amazing.

You’ll find these tarts are best eaten warm to the point that they’re still a bit soft and gooey a.k.a heavenly.

I used the recipe I found at the Michelin Guide – Singapore as a starting place for my own Hokkaido Cheese Tart recipe. While I found the ingredients to be a pretty close approximation, I made a few changes of my own. I also found their bake times and heat to be way off. I’m also generally not big on making my own pastry dough for some reason. I find that most of the time store-bought to will suffice. That being said, if you want my favorite crust recipe, I use the one at Serious Eats. Or feel free to use your own! Try them both, see what you think!

***update: there is now a Bake Cheese Tart San Francisco location at the Westfield Mall. Check it out! Now back to your regularly scheduled baking***

BAKE Cheese Tart

Hokkaido Baked Cheese Tart

Hokkaido Baked Cheese Tart Recipe Type : Dessert Author: FiliVino My approximation of the amazing cheese tarts
Print Recipe
Keywordbake cheese tart, cheese tart
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes


  • Stand mixer


  • 150 g cream cheese
  • 50 g Mascarpone cheese
  • 20 g Parmesan cheese grated
  • 30 g butter salted
  • 100 g milk fresh
  • 30 g sugar powdered
  • 8-12 g corn starch depending on consistency desired
  • 1 egg
  • 1 tbsp lemon juice
  • ¼ tsp vanilla extract
  • ¼ tsp salt optional
  • 1 egg yolk for brushing on top of custard


  • Prepare the cheese custard. Add cream cheese, Mascarpone cheese, Parmesan cheese, fresh milk and salted butter into a small pot. Place the pot into a large, shallow pan/pot with barely simmering water. This is the bain-marie method; the aim is to create a gentle and uniform heat for cooking custard. Keep stirring the mixture till everything is melted.
    bake cheese tart ingredients
  • Once the mixture has melted, add sifted corn starch (the amount depends on final consistency of custard desired) and icing sugar. Mix till well-blended, the mixture will thicken slowly.
    bake cheese tart smooth mix
  • Add full egg, vanilla extract and lemon juice. Mix till well-blended, the mixture will further thicken into custard. Taste the custard and if desired, add some sea salt to increase intensity of the cheese taste.
  • There may be some fine lumps and grainy bits in the custard. Sifting will yield a more velvety smooth custard, but this is optional. Let the custard cool down completely.
  • Preheat oven to 350°F.
  • Fill a piping bag with the cheese custard. Chill in the freezer for 5-10 minutes to firm it up. Pipe the custard into the tart cases, in a slightly domed shape. Brush custard evenly with egg yolk.
    bake cheese tart ready to bake
  • Bake the tarts at 350°F for 12 to 15 mins.
  • Once baked, remove from oven and place on wire rack to cool.


Serving: 100g | Sodium: 218mg | Calcium: 77mg | Vitamin C: 1mg | Vitamin A: 535IU | Sugar: 5g | Potassium: 50mg | Cholesterol: 83mg | Calories: 171kcal | Saturated Fat: 8g | Fat: 14g | Protein: 4g | Carbohydrates: 6g | Iron: 1mg



June 6, 2017 / 1 Comment / by /
What if you can’t make it to Orlando for the Epcot Food and Wine Festival?

A lot of people write about going to the Epcot Food and Wine Festival. But what if you can’t make it to Orlando this fall? I propose you recreate a little bit of the festival in your own home.

First off, I should say that I am little disappointed that I’ve never seen Filipino food featured at the Food and Wine Fest. Granted I’ve only been a couple of times, but a quick Google search reveals no evidence of the presence of a Filipino booth at prior Epcot F&WF’s 🙁 So, can I just say I think they should get some lumpia and adobo up in this joint! Pair it with some San Miguel and you can’t go wrong. For a wine, I like Sherwin Lao’s idea of trying a Chenin Blanc. And for dessert–ooh, halo halo, turon, or lecheflan? But I digress.

As for cuisines I *have* enjoyed at previous F&WF’s, here are a few of my favorite dishes and drinks with links to recipes.

To start, may I suggest:
From Canada
Cheddar cheese soup (Not the most adventurous, but a true Epcot classic)

From England
Scotch Egg (These are a bit pricey at Epcot, but what isn’t, so all the more reason to make them at home!)

For the main course
From Australia
Grilled sweet and spicy bush berry shrimp with pineapple, peppers, onions, and snap peas (Throw another shrimp on the barbie!)

From South Korea
Barbecue Short Rib with Steamed Rice and Cucumber Kimchi

For dessert
From Ireland
Warm chocolate pudding with Kerrygold Irish Cream Liqueur Custard

From the Dominican Republic
Caramel flan with rum-roasted pineapple

To drink
From Africa
Indaba Chenin Blanc (Which brings up a great idea. It’s hard not to devour your food and wine while you’re still in the country, but it is a great idea to do a little mixing and matching, if you can hold out.)

From Brazil
Frozen Caipirinha featuring LeBlon Cachaça

And don’t forget to throw on the Richard Marx playlist.

May 25, 2017 / by /
Downtown Walnut Creek Wine Walk

Downtown Walnut Creek Wine Walk

All in all, the Wine Walk was a really nicely done event.  29 participating businesses.  Several more including the wineries.  I don’t think it’s possible to visit every station in 3 hours.  A few of them had lines.  Some were a little crowded.

Favorite wine of the night

Flora Springs Sauvignon Blanc – This winery is in St. Helena, right next door to Dean and Deluca and across from V. Sattui.  I can’t wait to stop in the next time I’m in the area.

This wine was served at Swan’s Fine Books.  Accompanied by cheese and crackers, which were very nice.

Favorite non-wine drink of the night

walnut creek wine walk havanas mojito

Wine – no. Delicious -YES!

The mojitos at Havana – so yum!  The perfect adult limeade for summer.

Memorable foods

Cheap Pete’s, the frame shop, did not scrimp.  They served delicious chicken wings, chicken tenders, antipasto, veggies and dip.


Vanessa’s Bistro 2 put out their spring rolls and potstickers.  Them potstickers was good!

walnut creek wine walk design haus spread

Design Haus spread with classic homemade meatballs

Home of Chicken and Waffles served samples of their yummy fried chicken and mac and cheese–yum!

Design Haus had meatballs, in addition to a nice spread of veggies, chips, and dips.

Mixed Grain served their deliciously sweet glazed potatoes.


If there’s a place you really want to “try” go there early.  It was only 8:30, but by the time we got to Lark Creek, they had closed up shop.




Walnut Creek Wine Walk
Wednesday June 15, 2016
6 – 9 PM
$30 advance purchase; $40 at the door


October 27, 2016 / by / Tags: , ,
Classic Fall Pumpkin Bread

Classic Fall Pumpkin Bread

Pumpkin time! As soon as there’s a bit of a nip in the air and the light begins to shine at a slightly different angle, I know people are going to start asking me for pumpkin bread. It’s probably the most asked for fall bread recipe I have. You see, it’ been a thing of mine almost since I started baking decades ago. So much so that I bake it in mini loaves and toss some in the freezer from unexpected visitors or requests.

I’ve tried using my own, fresh roasted pumpkin and while it was good, it definitely wasn’t worth the extra trouble.

The warming spices used in this pumpkin bread recipe alongside the cloying sweetness of the pumpkin make this recipe a must have for a nice fall treat. I also recommend bringing some to Thanksgiving as it obviously fits right in. And if somehow you end up with any uneaten loaves, it makes an excellent bread pudding!

Classic Fall Pumpkin Bread

Classic Fall Pumpkin Bread

This classic fall recipe has been a favorite of my family for decades! Great for a side dish, dessert, breakfast, with coffee, with icing, without icing...
Print Recipe
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Servings16 oz


  • Stand mixer
  • Measuring Spoons


  • 1 ½ Cup Sugar
  • 2 Eggs
  • ½ Cup Vegetable Oil
  • 1 ⅔ Cup Flour
  • 1 tsp Baking Soda
  • ¾ tsp Salt
  • 1 ½ tsp Cinnamon
  • 1 tsp Nutmeg Freshly Ground (1 1/2 if preground)
  • 1 ½ tsp Cloves
  • ½ tsp Allspice
  • 1 Cup Pumpkin


  • Preheat oven to 325
  • In a small mixing bowl, sift dry ingredients (not sugar)
  • In a large mixing bowl beat eggs and oil, and slowly add sugar until thoroughly mixed
  • Slowly add flour mix to eggs mix until thoroughly mixed
  • Add pumpkin, thoroughly mix
  • This is a quickbread so it's more cake-like than bread
    pumpkin bread dough
  • Using a greased medium loaf ban, bake for appx 80 minutes, or until a toothpick inserted into the middle of the loaf comes out clean
  • Let cool on a rack, then remove from loaf pan
  • Cut down the middle of the loaf and then into slices
  • I have tried adding a glaze to this and also cream cheese frosting. Both of them work very well, try them out and see what you like best.
  • I have also tried using fresh pumpkin for this recipe, but didn't find it to be any better than using canned. It just took a lot more work.
  • Taking a picture in poor lighting conditions optional
    pumpkin bread sliced


I should note that I have taken to doubling this recipe. For two reasons: one, that they go fast. Two, that cans of pumpkin (which you're probably going to use) generally come in 15 oz size (just shy of 2 Cups). If you do, you'll have to adjust the time on the bake accordingly, usually about 10 minutes or so.
Update: I have also taken do baking them in mini loaves. They last longer, there's more to give away, and they freeze well!


Serving: 1oz | Sodium: 186mg | Calcium: 9mg | Vitamin C: 1mg | Vitamin A: 647IU | Sugar: 19g | Fiber: 1g | Potassium: 46mg | Cholesterol: 20mg | Calories: 190kcal | Saturated Fat: 6g | Fat: 8g | Protein: 2g | Carbohydrates: 30g | Iron: 1mg


October 24, 2016 / by / Tags: , , , , ,
Step by Step Hawaiian Ube Bread

Hawaiian Ube Bread

Recently, my aunt and uncle who live in Hawaii returned to Cali with this wonderfully sweet, soft, purple Hawaiian Ube Bread! What?! Hawaiian purple bread? My son thoroughly enjoyed it and still asks about it a year later.Full of anthocyanins, it just might be the bread version of a superfood!

When we took our trip to Maui we made it a point to seek out the bakery responsible for this delicious loaf. Now, you can find Taro Bread all over the island. The Taro Bread is purple, but that’s about it. You can’t really even tell by tasting it that there’s much difference between it and regular bread. Our friends over at Kirbie Cravings have a nice little rant about Ube vs Taro (hint: taro root is not ube). Anyways, this bread is different from Taro Bread or a taro bun you might find. And much better. This is sweet, fluffy, soft and really great for just about anything. But you can eat it just by itself and be happy.

Note – this post may contain affiliate links for which we may receive a small bit of compensation if you make a purchase through clicking on its link. But we only link to products we use, believe in, and think will help you, our reader.

Now, we made it to the Home Maid Bakery eventually, but this is Hawaii. They didn’t have any. When we asked if they would have any tomorrow, or any time soon, we just got a strange look. Finally they asked around and told us that the person who makes that bread is on vacation. The one person. And when he would return was not really known.

So needless to say we were Hawaiian Ube Breadless. I finally got around to making my own attempt at a Hawaiian Ube Bread recipe. Mine is not quite as purple as theirs, but just as delicious.

A couple of things to point out

    1. Yes, I know it’s slightly underbaked in the picture, but I adjusted the time in the recipe
    2. Ube Halaya, you can definitely find at Filipino Groceries, and probably at most other asian groceries, or of course you can get it at Amazon .

Ube Science!

And now, it turns out there are emerging studies that show that purple bread is actually good for you! Well at least it’s better than white bread. Now be sure, I am not a scientist, or a chemist, but if the studies are true, then that makes this bread even more exciting!

According to a story published on CNN.com, a food scientist named Zhou Weibiao has discovered that when he added anthocyanins, which he extracted from black rice to bread, it caused a chemical reaction with the starch enzymes in the bread, slowing digestion by 20%

The problem with white bread is that it digests too quickly and it spikes blood sugar levels.

Anthocyanin occurs naturally in foods such as grapes, blueberries, and yes, ube! The same article states that

Studies have shown that anthocyanins can help prevent cardiovascular and neurological diseases and cancer, and play a role in controlling obesity and diabetes, as they can inhibit digestive enzymes and reduce glucose levels.


So again, I’m not a food scientist, but since anthocyanins exist in high levels in ube then I would assume that this carries over to my purple bread recipe!

Make some and enjoy with a nice bubble tea, or ice cream!

Hawaiian Purple Ube Bread

Hawaiian Ube Bread

My version of Hawaiian Ube Bread that I recently had while I was in Maui. Purple, soft, sweet, delicious!
Print Recipe
Keywordhawaiian ube bread, purple bread, ube bread
Prep Time2 hours 15 minutes
Cook Time1 hour
Total Time3 hours 15 minutes
Servings16 slices


  • Stand mixer


  • 3 1/3 Cups Bread Flour
  • 1 Cup Ube Halaya Ube Jam
  • 1 Egg Large
  • 1 tsp Salt
  • 1 1/2 tsp Yeast Instant Active
  • 2/3 Cup Milk Warm
  • 1/2 Cup Coconut Oil Warmed


  • In a large oiled mixing bowl, dissolve yeast in warm milk. Allow to proof until creamy, about 10 minutes. Note - if you are using rapid rise yeast, you don't really have to do this, but I like to see that these critters are alive and kicking beforehand
  • Mix salt, oil, egg, and ube into the yeast/milk mixture. Make sure the oil is warm, but not hot to kill the yeast, or cook the egg. Coconut oil solidifies at room temp.
    Hawaiian Purple Liquids
  • Mix in flour one cup at a time.
  • Using your stand mixer with bread hook attachment, knead dough on medium for approximately 15 minutes. I like to do 5 minutes in the mixer, and 10 minutes by hand. Only because I like the feel of hand kneading. The dough will feel slightly sticky, and slightly dense.
    Bread Dough Oiled Bowl
  • Place in a well oiled bowl and turn to coat
  • Cover bowl with a cling wrap and allow to rise in a warm place for 60 minutes. I like to place it in the oven with the light turned on. That thing puts off more heat than you think. Quick note here, the first time I did this the dough really didn't rise at all, but I ventured forth
    Bread Second Proof
  • Punch dough down and place in a well oiled 9 x 5 loaf pan. Allow to rise again for 60 minutes.
  • Bake in preheated oven at 350F for 60 minutes
    Ube Bread Baked Cool


Serving: 1slice | Sodium: 155mg | Calcium: 17mg | Vitamin A: 31IU | Sugar: 0.63g | Fiber: 1g | Potassium: 54mg | Cholesterol: 11mg | Calories: 167kcal | Saturated Fat: 6g | Fat: 8g | Protein: 4g | Carbohydrates: 20g | Iron: 0.3mg

I may try it again using powdered ube, and also fresh ube and see how it turns out. The Ube Halaya has quite a bit of sugar in it, so I’ll have to keep that in mind for future recipes.

Please let me know if you made this recipe and how it turned out!

And if you’re looking for something more substantial, try our empanada recipe!

May 28, 2016 / by / Tags: , , , , , ,
Oven Baked Stuffed Bangus Recipe (Filipino Milkfish)

Oven Baked Stuffed Bangus Recipe (Filipino Milkfish)

rellenong bangus stuffed milkfish prep 2Likely the most popular fish in the Philippines, Whitefish, or Bangus as it is called is found throughout the islands and is often considered to be the unofficial national fish. And this Rellenong Bangus Recipe – Oven Baked Stuffed Bangus is among the most popular.

Bangus itself has a relatively neutral taste which lends itself well to complementary pairings and dishes like this Oven Baked Bangus recipe where it won’t take center stage, but rather complement the dish as a whole. Otherwise it does well to be marinated with vinegar and garlic before being fried.

Bangus Recipe Preparation

This preparation works out to be a rather healthy meal full of vegetables, and baked in the oven rather than fried in oil.

If you’re curious about it, the belly fat of the fish is considered to be the tastiest, and most prized part of the fish. In fact you can find Bangus belly separate from the fish for purchase, but you’re obviously going to pay a premium for this cut.

And since you’re preparing a feast, you should probably also be making Chicken and Pork Adobo to go with your baked bangus. And for your sides some Loubieh Bi Zait (green beans) and a nice sticky toffee pudding . I know, those last two are by no means Filipino dishes, but give them a shot anyways.

And if you’re looking for something easier and deliciously filling, try my slow cooker Kare-Kare recipe!

Pairs well with Sauvignon Blanc and Pinot Grigio.

rellenong bangus stuffed milkfish finished

Stuffed Bangus Recipe

Bangus itself has a relatively neutral taste which lends itself well to complementary pairings and dishes like this Oven Baked Bangus recipe where it won’t take center stage, but rather complement the dish as a whole. Otherwise it does well to be marinated with vinegar and garlic before being fried.
Print Recipe
CourseMain Course
DietDiabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegetarian
Keywordbangus, filipino ox tail stew, milkfish
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings4 servings


  • Sharp knife
  • Oven
  • Frying pan
  • Oven-safe dish
  • Foil


  • 1 Whole Bangus Milkfish, butterflied and deboned
  • 3 Tomatoes Small
  • 1/4 Onion diced
  • 1 Scallion Stalk
  • 1 inch Ginger Fresh
  • ½ tsp Salt


  • Preheat oven to 375 degrees
  • Season butterflied bangus with salt
  • Roughly chop tomatoes, onion, and scallion
  • Mince ginger
  • Season veggie mix with salt
  • Place veggie mix on inside of butterflied bangus
  • Place bangus in a baking pan and cover with foil
  • Bake at 375 for 30 - 40 minutes


You can often find Bangus already butterflied and deboned in your local Filipino market in the frozen section.


Serving: 1g | Sodium: 296mg | Calcium: 9mg | Vitamin C: 14mg | Vitamin A: 798IU | Sugar: 3g | Fiber: 1g | Potassium: 229mg | Cholesterol: 1mg | Calories: 22kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 5g | Iron: 1mg

all images credit to Jenno

April 27, 2016 / Comments Off on Oven Baked Stuffed Bangus Recipe (Filipino Milkfish)by / Tags: , , , ,
Chicken and Pork Adobo

Chicken and Pork Adobo

Chicken and pork adobo, or any adobo really is – considered the “Unofficial Dish” of the Philippines (not to be confused with the Spanish dish of the same name) is a dish that everyone has a recipe and a different style for. You’re highly unlikely to find two dishes that are alike, and you’re unlikely to find one that you think is better than your Lola’s. This of chicken and pork adobo course is my Lola’s recipe. So it is the best recipe.

Yes, yes I know. Your Lola’s recipe is the best recipe. Like I’ve said, everyone has a different recipe and style. When you have thousands of islands to account for, you’re going to have thousands of different variations. Some with soy sauce, some with more vinegar, some with coconut cream. They all sort of make things very different but the same. It’s confusing I know. But MOST of the recipes I have seen are very similar to this one, so if nothing else, this is a good launching spot for your culinary adventure. Oftentimes with this recipe I will leave out the pork simply because it’s easier to make chicken adobo because I usually have that on hand. I have also used just pork belly for this recipe!

Onion and GarlicQuick and simple, adobo dishes generally consist of some sort of meat or vegetables marinated with Suka (vinegar), soy sauce, and garlic. It ends up hitting notes of savory, sour, and sweetness all in one with a bed of rice to cut through all of that and soak up that sabaw (sauce, or soup).

Serve it up at your next party along with some the best lumpia, and finished off with lemon bars!

Chicken and Pork Adobo

Chicken and Pork Adobo

A staple of Filipino food. You're unlikely to find 2 that are the same, but you'll always find that your Lola's is the best one!
Print Recipe
CourseMain Course
Keywordchicken adobo, chicken and pork adobo, filipino beef stew, filipino food, filipino ox tail stew, filipino recipes, pork adobo
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings6 servings


  • Large pot


  • 1 lb Chicken
  • 1 lb Pork
  • 3-4 Bay Leaves
  • 1 tsp Ground Pepper
  • 1 tsp Whole Peppercorns
  • 5 Cloves Minced Garlic
  • 1/2 Cup Soy Sauce
  • 1/2 Cup Vinegar
  • 1 tsp Brown Sugar


  • Combine everything except the chicken and pork
  • Marinate chicken and pork in combined ingredients for at least 30 minutes, up to 24 hours. After marinating, set aside marinade for use later
  • Brown chicken and pork together to render fat and provide color
  • Add marinade to pot with chicken and pork
  • Simmer for 45 minutes.
  • Add more sauce as needed.
  • After 45 minutes, bring to a boil to reduce sauce if necessary. Add brown sugar to taste. Serve Adobo with hot white rice.


Serving: 1g | Sodium: 1096mg | Sugar: 1g | Calories: 213kcal | Fat: 15g | Protein: 15g | Carbohydrates: 3g

Let us know your Lola’s recipe in the comments below!

all images credit to Jenno

April 23, 2016 / by / Tags: , , , , ,
Cozumel Cruise and Sangria

Cozumel Cruise and Sangria

I just got back from a cruise and it was wonderful! Most seasoned cruisers know that you can bring 1 bottle of wine or champagne per person on board with you. This is a great way to save money, considering how much they charge for drinks on a cruise.  My husband and I really made our wine stretch on our last cruise and we’ve got a few tips we’d like to share with you.

On our last cruise we brought a bottle of champagne and a bottle of white. The first night of the cruise we ate in the on board steakhouse and the promotion was a free bottle of wine with dinner. We enjoyed a few glasses of wine with dinner, but we didn’t finish the whole bottle, so they allowed us to bring it back to the room with us. The next day we made sangria with it! Yum! We used some fresh fruit and juice (POG) from the breakfast buffet, and let it sit in the ice bucket until the afternoon. With our bottle of champagne, we enjoyed mimosas in the morning and a similar sangria concoction in the afternoon. This cruise we decided to bring wines that came in screw top bottles so we could skip packing a corkscrew and make sure we could properly reseal our wines. We decided against champagne because it’s not as easy to reseal, and obviously will go flat before too long. I missed my mimosas, though, so next time I think we’ll bring champagne again, and pack a wine stopper.

We wanted to bring our favorite “picnic” wine, but we would have had to pack the bottle in our luggage, since we were flying to Tampa to catch our cruise, so we visited Total Wine and More in Tampa before we boarded the ship, and boy am I glad we did. That store has rows and rows of wine. I knew I wanted a Sauvignon Blanc, so I headed straight for that section. There was a lot to choose from. I noticed many tips and recommendations on tags on the shelves. “Doug’s” pick was the Kiwi Cuvee Sauvignon Blanc, saying that it drank like a $20 Sancerre. For $8, I was willing to give it a try.

Next, I was on the hunt for a red. I wandered into the Pinot Noir section,

a bottle of red a bottle of white

A bottle of red a bottle of white

looking for one we had enjoyed in Maui. I understand it’s hard to find, but with a selection this big, I thought I’d check. No luck. The hubby went to look in the beaujolais area. That’s where one of the employees from the store found me and asked if I needed any help. I did! I didn’t see any screw top bottles in that area. He checked, as well, and confirmed that there did not appear to be any beaujolais with a screw top. Oh well. I went ahead and told him what we were looking for and asked if he had any recommendations. As I spoke to him I noticed the name on his name tag; it was Doug! He was extremely knowledgeable and helpful pointing out 2 or 3 wines that would fit the bill for us. Even bringing one over from another aisle after he had left us. That’s the one we ended up taking home with us. La Delizia Pinot Noir. A light-bodied red with fruity notes for $6.



2 bottles of wine on a 4 day cruise is quite a bit, especially considering we didn’t crack open either of the bottles on our first day. So, we had wine with dinner on our 2nd night and polished off the 2nd bottle the next day. The wine and sangrias were delicious!

Our Cruise Sangria Recipe:

  • 1 Bottle of (white or red) wine that you brought with you, chilled in your in-room ice bucket
  • Whatever fruits you can procure from the Lido Deck buffet–apples, oranges, even melons
  • POG (Passion Orange Guava) juice from the Morning buffet
  • *You’re allowed to bring sparkling water onboard still, so you may want a splash of that
  • Ice from the Lido Deck


Fill one cup (we bring our own) with fruits and 2/3 full of chilled wine. Add juice to taste.  Top off with ice. Go to the casino and win back the money you spent on your tickets.


April 6, 2016 / 1 Comment / by / Tags: , , , , , , , ,