Viking River Cruises

August 10, 2013 No Comments by admin



Click on our custom Viking/Departures web page for more info.

Also, check out this short video on the Viking long ships.

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We STRONGLY suggest that if a river cruise is in your future for 2017 or 2018 you contact Departures today. Many of the popular river cruises are booking up a year to 16 months in advance. 



Have you thought about a Viking Ocean Cruise? You should check out the Viking Star and some of her sister ships that will be following in the near future. See what some of the experts are saying about the Viking Star.

In her debut season Viking Star was awarded with the cruise industry’s highest honors, including being named Best New Ocean Ship and receiving a 5-star rating by the editors of Cruise Critic, receiving the highest rating in the mid-size ship category in Berlitz Cruising & Cruise Ships 2016, and being heralded by CNN as the “world’s best new cruise ship.”

Expand your horizons on this comfortable, state-of-the-art ship, intimate and thoughtfully created to enrich your interaction with your destination in every way. Viking Star was designed with a unique onboard experience in mind, from the serene Wintergarden, perfect for a calming cup of tea; to The Spa, a Nordic sanctuary of wellness; to the Explorers’ Lounge, where you will discover picture-perfect views. All set in tasteful, understated elegance. And all designed to deliver a life-enriching experience that stays with you forever.


Ever had the chocolate truffles on Viking Cruises?
They are sharing their recipe for you to enjoy.

Truffe au Chocolat (Chocolate Truffles)


Use a very good quality chocolate like Valrhona, Green & Black or Scharffen Berger for the best taste. You can also use a high quality brand of chocolate chip like Guittard, Ghirardelli or Callebaut. As a tasty option, replace the cocoa powder with hazelnut or walnut meal.

16 oz semi-sweet or dark chocolate
1 C heavy cream
1/2 tsp black currant extract (optional)
1/2 C good quality unsweetened cocoa powder, like Ghirardelli, Valrhona or Scharffen Berger
Line a baking sheet with waxed paper and set aside. Break chocolate into work bowl of a food processor and pulse into small pieces. Place cream in a small heavy saucepan over medium-low heat until bubbles begin to appear around edges of pan and cream just begins to steam. Pour cream over chocolate in food processor. Let stand for 10 minutes then blend smooth. Add extract; pulse to blend. Pour into a shallow bowl, cover and refrigerate until firm, about 3 hours. Using a teaspoon, scoop out mixture and quickly form into roughly shaped balls. Place on prepared baking sheet; if very soft, refrigerate for 30 minutes. Place cocoa powder in a shallow bowl; roll balls in cocoa powder to coat. Refrigerate in an airtight container for up to 2 weeks. Serve at room temperature.

Makes 2 dozen  (If you try the recipe, you have to bring some into Departures. It’s the law! REALLY!! )


Here is Vikings recipe for Limoncello.        limoncello_475x317_tcm21-57832


Italy’s delightful drink, limoncello, infuses sun-kissed lemons into alcohol and sugar, warming the soul with every sip. It is easy to prepare, makes great gifts and can provide a welcome spark of freshness year-round as an after-dinner drink or dessert accompaniment. Should you prefer it sweeter, just add a bit more sugar.


7 lemons (Sorrento variety if available)
1 qt (1 l) unflavored grain alcohol* (highest proof available)
3 C (700 g) granulated sugar
1 qt (1 l) water


Peel only the yellow part of the lemon in long strips; be careful not to include the white rind, as it tastes bitter. Place peel and alcohol into a 2-qt (2-l) covered jar, and leave at room temperature to infuse at least 2 or up to 7 days. The higher proof the alcohol, the faster and more concentrated the infusion.
When the infusion has sufficient lemon flavor (taste to test), strain mixture through cheesecloth; set aside. Place sugar and water in a saucepan and bring to a boil over high heat, stirring constantly until sugar is completely dissolved; cool to room temperature. Combine syrup and alcohol infusion, stirring well to combine.
Store limoncello in sealed glass bottles; it is now ready to drink. This liqueur will keep for one to two years in a cool place like a pantry; or, keep refrigerated or in the freezer and serve chilled (the high alcohol content will keep it from freezing).


Serve chilled in small aperitif glasses after a meal or with dessert.

Prep time: Allow about 1 hour total, with 2-7 days to infuse.

Makes 32 servings.

*If you cannot find grain alcohol, vodka can be substituted.