What fun to make our rounds on the World Showcase Promenade and taste all the new creations from Executive Chef Gregg Hannon and his team at the Epcot International Flower & Garden Festival. We love the blooms, but the food gets most of our attention.
Chef Gregg agreed to share two brand-new recipes this year, one savory, one sweet. The Beef Brisket Burnt Ends Hash from The Smokehouse: Barbecue and Brews takes a little time, but, oh, it’s worth it. “Burnt Ends,” by the way are the crunchier outside pieces of leftover brisket – so you get to enjoy a beef brisket, then make this fabulous hash for another meal. And the Florida Blueberry and Lemon Curd Tart from the Florida Fresh Outdoor Kitchen takes advantage of blueberry season in the Sunshine State.
So if we don’t see you on the promenade between now and May 17, we hope you’ll try these recipes at home. For two great Florida Fresh Outdoor Kitchen recipes back by demand this year, check out the Watermelon Salad and Shrimp and Grits.
For more information, call 407/W-DISNEY (934-7639) or go to epcotinspring.com. The festival, including all gardening programs and exhibits, is included in regular Epcot admission.
Burnt Ends Brisket Hash
Pickled Jalapeño Peppers
- 1/2 cup thinly sliced white onion
- 1 cup sliced jalapeño peppers
- 1 cup white vinegar
- 3/4 cup water
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon black peppercorns
- 1 dried bay leaf
- 1 clove garlic
- 1 teaspoon coriander seeds
White Cheddar Cheese Fondue
- 1 tablespoon butter
- 1/4 cup diced onions
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon nutmeg
- 1/8 teaspoon hot sauce
- 1 cup shredded aged white cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons diced jalapeño pepper
Burnt Ends Brisket Hash
- 1 tablespoon canola oil
- 1 medium white potato, diced
- 1/2 cup diced white onion
- 1/4 cup diced celery
- 1/4 cup diced poblano peppers
- 2 tablespoons diced jalapeño peppers
- 3 cups cubed smoked beef brisket
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For pickled jalapeno:
- Place sliced onions and jalapeños in a medium-sized glass bowl.
- Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic, and coriander in a small saucepan. Cook over high heat until mixture boils.
- Pour brine over onions and jalapeños. Cover and refrigerate at least 24 hours.
For white cheddar cheese fondue:
- Melt butter in medium saucepan over medium heat. Add onion and sauté 5-8 minutes, or until onions are translucent.
- Add flour, stirring constantly, for 3-5 minutes. Do not allow mixture to brown.
- Add cream, salt, white pepper and nutmeg. Cook over medium heat, stirring constantly, 5 minutes, or until simmering. Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.
- Add hot sauce. Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.
Add diced jalapeño peppers. Keep warm until ready to serve.
For burnt ends brisket hash:
- Heat canola oil in a large sauté pan over medium for 5 minutes, or until oil is shimmering.
Carefully add potatoes. Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.
- Add remaining vegetables. Cook 3-5 minutes, until softened. Season with salt and pepper.
- Evenly divide burnt ends brisket hash among plates. Top with white cheddar cheese fondue. Garnish with pickled jalapeño peppers.
Blueberry Lemon Curd Tarts
Makes 6 tarts
Lemon Pastry Cream
- 1/4 cup cornstarch
- 1/2 cup sugar, divided
- 1 egg
- 2 egg yolks
- 2 cups milk
- 1/2 teaspoon vanilla
- 1/4 cup butter
- 1/4 cup lemon juice
- 1 egg yolk
- 2 tablespoon very cold water
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 8 teaspoons (1 stick) cold unsalted butter, cut into 8 pieces
- 2 cups fresh blueberries, divided
- 1/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon cinnamon
- 2 egg whites
- Pinch of cream of tartar
- 3 tablespoons sugar
- 2 tablespoons pureed blueberries
For lemon pastry cream:
- Whisk cornstarch, 1/4 cup sugar, egg and egg yolks together in a medium bowl; set aside.
Combine milk, vanilla and remaining 1/4 cup sugar in medium saucepan, bring to a boil over medium heat. Remove from heat.
- Remove 1 cup of hot milk and slowly pour into the cornstarch/egg mixture, whisking briskly, so eggs do not cook.
- Stir cornstarch/egg/milk mixture back into remaining hot milk.
Return saucepan to medium-low heat, stirring constantly so eggs do not curdle or scorch on bottom of pan; cook until cream thickens.
- Remove from heat and add butter, stirring until completely blended. Stir in lemon juice.
Pour mixture into a heat-proof container, cover with plastic wrap placed in contact with surface of cream to avoid forming skin. Refrigerate until chilled.
For vanilla tarts:
- Mix egg yolk, water and vanilla together in a small bowl; set aside.
- Combine flour, sugar and salt in a large bowl.
- Cut butter into flour mixture using pastry cutter or 2 knives until texture resembles coarse cornmeal. Butter pieces should be no larger than small peas.
- Add egg mixture; mix with fork just until dough pulls together.
- Preheat oven to 325°F.
- Transfer dough onto lightly floured work surface; pat into a ball and flatten. Cut dough into 6 equal portions.
- Roll out each portion into a circle about 2 inches larger than the diameter of each tart pan.
- Place dough into tart pans without stretching. With fingers, snugly press dough into sides and bottom. Press along top edge of pans to remove excess dough. Prick bottom and sides of each tart.
Bake for 15 minutes or until golden brown.
For blueberry filling:
- Prepare an ice water bath to accommodate a medium saucepan.
- Combine 1 cup blueberries, sugar and water in a medium saucepan.
- Cook over medium heat, stirring constantly, until thickened.
- Add cinnamon and remaining cup of blueberries, continue to cook until entire mixture thickens slightly, about 2 minutes. Remove from heat and place pan in ice water bath to cool.
For blueberry meringue:
- Whip egg whites in a large glass or metal bowl until foamy.
- Add cream of tartar, then gradually add sugar and whip until stiff peaks form.
- Fold in blueberry puree.
- Cover bottom of each tart with blueberry filling.
- Layer lemon pastry cream on top of blueberry filling.
- Place meringue in piping bag with a wide opening decorator tip (so blueberries in meringue do not clog tip). Garnish each tart.
Chef’s note: For the tart, a stand mixer with a flat beater can be using instead of mixing dough by hand. Mix flour, sugar and salt at low speed. Add butter, beat on medium-low speed until texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add egg yolk, water and vanilla mixture, beat just until dough pulls together.