Alruna's Allure | Our Voyage Aboard The Viking Longship
A valkyrie is one of Odin's handmaidens who transported the slain warriors of their choice to the Valhalla, the (good) afterlife.
Alruna was a "chooser of the slain." The daughter of Kjárr of Valland, Alruna (Ölrún in Old Norse) was one of three Valkyries spinning linen on the shore of Wolf Lake, when they were spotted by three brothers who lived nearby. Alruna and Egil, one of the brothers, lived together for seven winters,
until Alruna flew off to battle, never to return.
Norse Mythology
Alruna was a "chooser of the slain." The daughter of Kjárr of Valland, Alruna (Ölrún in Old Norse) was one of three Valkyries spinning linen on the shore of Wolf Lake, when they were spotted by three brothers who lived nearby. Alruna and Egil, one of the brothers, lived together for seven winters,
until Alruna flew off to battle, never to return.
Norse Mythology
"Slow down," Sebastian says as he watches Len walking briskly to the buses. "You're on vacation."
And every single moment of every single day, the crew of the Alruna assured us that we were on vacation. At every turn, someone appeared like out of the blue, making sure we had hot chocolate to warm our bodies or an adventure that would change our lives.
Welcome aboard the Viking Longship Alruna.
And every single moment of every single day, the crew of the Alruna assured us that we were on vacation. At every turn, someone appeared like out of the blue, making sure we had hot chocolate to warm our bodies or an adventure that would change our lives.
Welcome aboard the Viking Longship Alruna.
O Captain, My Captain
What You Should Know about a Viking River Cruise
- Everything is first class. From the meals to the conversation, the excursions to the evening entertainment, Viking River Cruises does everything perfectly.
- The Viking Longship Alruna is lovely. Its 95 outside spacious staterooms guarantee a view, and the ones with a French balcony and verandas provide space for you and your coffee each morning. And equally impressive, a private bathroom with Freyja toiletries, plush robes and a heated floor (really, wow). Lots of plug-in to keep camera gear and phones charged. There's a 40" flat-screen TV if you're missing the rest of the world; there's free WI-fi if you must connect to that world. Enjoy fresh fruit and water daily in your room. A sun deck provides 360 degree views of the landscape; there's also a herb garden, putting green and walking track. Enjoy the library and a small onboard shop. The restaurants and the lounge have floor-to-ceiling windows so you never miss anything. An elevator is available from the middle to the upper deck. Enjoy the Viking Daily newspaper delivered to your nightly which provides information on your next port of call and other needed news.
- It's a casual atmosphere. There's no dress code or pretentious air. It's a laid-back, wool blanket, enjoy a cup of coffee kind of day, everyday.
- Itineraries are colossal, yet you can do as much or as little as you desire. The Rhine Getaway (one of the most popular) is jam-packed with experiences. Included in your fare are excursions to each new city led by local experts who give you an in-depth look at the history and current state of the city. Some are walking tours while others include a short bus ride, but don't forget to pack good walking shoes. Optional excursions are available at great prices. Consider the dining options (i.e. Cologne's Spirited Beer Culture which takes you to several brew houses). The ones that include are usually the best way to interact with locals. And if you want, set out on your own. Review the shore excursion and tours carefully; based on your comfort level, stamina and desire to explore, try to fit in as many experiences as you can. Some walking is rough terrain.
- Purchase the optional Silver Spirits premium beverage package. Wine, beer and soft drinks during meals are included in the fare, but if you enjoy an afternoon cocktail or a glass of champagne, this is the affordable way to go. This one-time payment will cover all drink purchases during your cruise. Ask your representative at time of booking.
- Let's talk about the food! Each meal is a gourmet experience with varied menus with an emphasis on the city you are in at the moment. When we were docked in Germany, the team unleashed their lederhosen and served sauerkraut with sausages and tons of German beer. Chef Mark Anthony and his team on the Alruna dazzled us with culinary goodness as well as great banter. You have the choice of a three-course meal in the formal dining room where you order from a menu or choosing a more casual fare at the upstairs Aquavit restaurant.
- Once you pay in full, your price is locked in. No matter if currency rates fluctuate or fuel prices soar, you're are guaranteed your booking rate. Also, there's the Cancel For Any Reason Protection Plan which guarantees a return of 100% of your cost.
- Pre-and-post trips allow you to get the most out of a destination. Spend more time in a country and explore. And Viking makes it easy. Their agents will assist in booking hotels and excursions in whatever location you choose. For example, The Rhine Getaway offers these extensions: Basel, Lake Como, Lucerne, Amsterdam, Churchhill's Britain (subject to change). We chose to arrive early in Amsterdam since it was a city we had yet to visit. A Viking representative met us at the airport, shuttled us to our hotel, and provided us with many options for our stay in the city. They were with us every step of the way.
- Once you sail with Viking, you become part of the Viking Explore Society which provides great travel credits for future sailings.
- The three most popular river itineraries (according to our program director Sebastian): the Rhine River which runs from the Swiss Alps through France, Germany and the Netherlands; the Danube River, which runs through Germany, Austria, Hungary and seven other countries on the way to the Black Sea; and the Elba River, which flows through Germany and the Czech Republic. One of our director's favorites, the Douro River which flows through wine regions in Portugal.
- My Viking Journey. If you have a booking number, create an account and find everything online at www.myvikingjourney.com. You can book additional excursions, print documents and communicate with Viking.
- Viking never skips a beat. We feel that we got to see a side of the team that many rarely do. The day prior to our visit to Strasbourg, the Christmas markets experienced a terrorist attack. In the city, everything stopped while the police searched for the gunman. The crew never spoke of the incident directly, but they quickly rearranged the itinerary within hours, complete with local guides and transportation. There was never a hiccup or worry.
- What sets them apart? They are small, intimate, quiet and peaceful. There's only 193 people on board including crew. Everything is classy. No one is trying to nickle and dime you to death or up-sell you anything. Everyone dines together at the same time. It's an adult only trip. Everything flows at the river's pace. It's more about the sights and and experience with the country itself. You are truly on vacation, and you don't even have to think. You simply go.
- Editor's Note: Len and I traveled with Viking as their guests. Our thoughts and views found here are our own. It has been six months since our journey, and we're still talking about it. We share it with people who are considering this trip, and all we can say is, "Go. It will be the experience of a lifetime." We say it once more, "Go."
Enjoy a taste of the Rhine River
Rüdesheim Coffee
A popular drink in many German coffeehouses, strong, hot coffee is mixed with flambéed brandy and sugar. Then, it’s topped with whipped cream, vanilla sugar, and chocolate flakes. For those who love their jolt of java sweet and spirited.
3 sugar cubes
3 T Asbach Uralt brandy, very warm
5 ounces hot coffee
Place sugar cubes in a coffee cup. Pour brandy over the cubes and light with a long match. Stir with spoon until all the sugar has melted. Allow to burn for 1 minutes. Pour hot coffee into cup. Top with whipped cream and sprinkle with chocolate shavings.
A popular drink in many German coffeehouses, strong, hot coffee is mixed with flambéed brandy and sugar. Then, it’s topped with whipped cream, vanilla sugar, and chocolate flakes. For those who love their jolt of java sweet and spirited.
3 sugar cubes
3 T Asbach Uralt brandy, very warm
5 ounces hot coffee
Place sugar cubes in a coffee cup. Pour brandy over the cubes and light with a long match. Stir with spoon until all the sugar has melted. Allow to burn for 1 minutes. Pour hot coffee into cup. Top with whipped cream and sprinkle with chocolate shavings.
Appelflappen
Mark Anthony Saldua, Executive Chef, Viking Alruna
Puff Pastry
5 cups bread flour
2 ½ teaspoons salt
2 cups water, or as needed
2 cups unsalted butter, at room temperature.
Mix the flour and salt together in a large bowl or in a bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball and allow to rest at least 10 minutes.
Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
On a lightly floured surface, roll out the dough into a large rectangle about ½ inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about ½ inch thickness. Fold into thirds. This is the first “turn.” Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes form you finger (two turns). Wrap the plastic and refrigerate at least 30 minutes.
Repeat this rolling, folding and turning two more times; then refrigerate until firm. Repeat two more times for a total of 6 ‘turns.” Wrap and refrigerate. The dough is now ready to roll out and use in any receipt calling for puff pastry. Roll the dough out as thin as ¼ inch to make pastries. Bake in a preheated oven of at least 400 degrees to get the maximum puff from your pastry.
Appelflappen
2 medium sized apples
2 tablespoons of sugar
½ teaspoon of cinnamon
1 egg
Preheat the oven to 225 degrees. Take the puff pastry out of the freezer and let it defrost for 5-10 minutes. Peel the apples, removing the core. Cut them up in small dices. Mix the apples with the sugar and cinnamon. Place a tablespoon of the apple mixture on top of a piece of puff pastry. Fold the pastry diagonal, creating a triangle shape with the apple mixture in between. Use a fork to press the edges together and making them stick. Whisk the egg and apply a bit of egg on top of the pastry. Sprinkle some sugar on top of the egg. Place in over for 15-20 minutes. Enjoy hot or cold.
Mark Anthony Saldua, Executive Chef, Viking Alruna
Puff Pastry
5 cups bread flour
2 ½ teaspoons salt
2 cups water, or as needed
2 cups unsalted butter, at room temperature.
Mix the flour and salt together in a large bowl or in a bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball and allow to rest at least 10 minutes.
Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
On a lightly floured surface, roll out the dough into a large rectangle about ½ inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about ½ inch thickness. Fold into thirds. This is the first “turn.” Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes form you finger (two turns). Wrap the plastic and refrigerate at least 30 minutes.
Repeat this rolling, folding and turning two more times; then refrigerate until firm. Repeat two more times for a total of 6 ‘turns.” Wrap and refrigerate. The dough is now ready to roll out and use in any receipt calling for puff pastry. Roll the dough out as thin as ¼ inch to make pastries. Bake in a preheated oven of at least 400 degrees to get the maximum puff from your pastry.
Appelflappen
2 medium sized apples
2 tablespoons of sugar
½ teaspoon of cinnamon
1 egg
Preheat the oven to 225 degrees. Take the puff pastry out of the freezer and let it defrost for 5-10 minutes. Peel the apples, removing the core. Cut them up in small dices. Mix the apples with the sugar and cinnamon. Place a tablespoon of the apple mixture on top of a piece of puff pastry. Fold the pastry diagonal, creating a triangle shape with the apple mixture in between. Use a fork to press the edges together and making them stick. Whisk the egg and apply a bit of egg on top of the pastry. Sprinkle some sugar on top of the egg. Place in over for 15-20 minutes. Enjoy hot or cold.
Learning about puff pastry from the pro
Original Black Forest Cake of Hofgut Sternen
1 dark sponge cake
2 cups of sour cherries
3 tablespoons of cherry jam
8 cups of whipped cream
5 teaspoons of Black Forest Kirschwasser Schnaps
¼ cup chocolate shavings
Cut the cake across into three even layers. Spread jam on the bottom cake layer, cover it with cherries (except center part of about 1.5 inch) Cover with whipped cream (about ¾ inch thick). Put next layer of cake on top. Spring the schnapps evenly on this layer. Cover with ¾ inch of whipped cream and place last layer on top. Cover the whole cake with remaining whipped cream and decorate with chocolate shavings. Mark the top of the cake with cake sliver (16 pieces). Put whipped cream in a pastry tube with star decorator tip and squeeze little curls on each piece. Decorate with one cherry on top of curls.
1 dark sponge cake
2 cups of sour cherries
3 tablespoons of cherry jam
8 cups of whipped cream
5 teaspoons of Black Forest Kirschwasser Schnaps
¼ cup chocolate shavings
Cut the cake across into three even layers. Spread jam on the bottom cake layer, cover it with cherries (except center part of about 1.5 inch) Cover with whipped cream (about ¾ inch thick). Put next layer of cake on top. Spring the schnapps evenly on this layer. Cover with ¾ inch of whipped cream and place last layer on top. Cover the whole cake with remaining whipped cream and decorate with chocolate shavings. Mark the top of the cake with cake sliver (16 pieces). Put whipped cream in a pastry tube with star decorator tip and squeeze little curls on each piece. Decorate with one cherry on top of curls.
The dining room view
When in Amsterdam, it's Heineken (left) and relaxing on our veranda
German night (left) and meeting the crew the first evening
Coming in from the cold
Our favorite bartender
Fine dining at its best
Steak, egg nog and banana splits. Of course, not at the same time!
We even decorated our very own ball for the tree.
It's the Christmas season aboard the ship
It's all about relationships aboard Viking
Reginald, Woflgang and Ron
