As you make your way around World Showcase Lagoon and over into Future World for new delicious tastes and sips of flavors from around the globe, we can bet there will be a dish or two that you might want to re-create at home to share special memories. The “Epcot International Food & Wine Festival” cookbook for 2015 is a little heftier than the usual collections of recipes we share – it also includes 50 pages of history, photos and memories from the last two decades.
The recipes go all the way back to 1996 and include dishes that represent the festival through the years. And for 2015, Epcot Executive Chef Gregg Hannon is returning some classics to the Marketplace menus, such as pao de queijo (Brazilian cheese puffs), apple strudel in Germany, spicy chicken sausage with polenta in Canada and the lobster roll at Hops & Barley.
We’ve got those recipes, along with dishes that have never left the menu, like Canadian Cheddar Cheese soup, Belgian waffles with berry compote and bo ssam in South Korea. A little bit of history, and a lot of good eating in 20 years.
You’ll have 53 days, September 25-November 16, to enjoy the food, live entertainment, demos and seminars. Go to Epcotfoodfestival.com to start planning! Meantime, here’s a recipe from the book to whet your appetite.
Pepper Bacon Mac and Cheese
Farm Fresh Marketplace Serves 6
Pepper Bacon Macaroni
1 pound macaroni
8 slices pepper bacon
1/2 cup diced white onions
1/2 cup diced green pepper
1/2 cup diced red pepper
3 small jalapeño peppers, seeded and diced
2 cups heavy cream
1 pound (4 cups) shredded cheddar cheese
1/4 pound (1 cup) shredded Monterey Jack cheese
1/4 pound sliced American cheese
2 ounces (1/2 cup) shredded Gruyere cheese
1/2 cup panko bread crumbs
2 slices pepper bacon, cooked and chopped
3 green onions, sliced
Coarse salt, freshly ground black pepper, to taste
For pepper bacon macaroni:
Cook pasta according to package directions. Drain and set aside.
Cook pepper bacon until crisp. Chop and set aside. Reserve 2 tablespoons of grease.
Heat grease in a medium-skillet over medium heat for 3 minutes.
Add onion, green pepper, red pepper and jalapeño. Sauté for 3-5 minutes, until vegetables are warm, but still crisp. Set aside.
For cheese sauce:
Heat cream in large saucepan over medium heat. When it begins to simmer, slowly stir in all of cheese, mixing well to melt cheese.
To assemble and serve:
Preheat oven to 350°F.
Combine cooked pasta, vegetables and cheese sauce in a large bowl.
Pour into a 9- x 13-inch baking dish and top with breadcrumbs. Bake 15 minutes, or until breadcrumbs are golden brown.
Remove from oven and sprinkle with green onions and bacon. Season with salt and pepper. Serve hot.
Harvest Salad, Carthay Circle Restaurant, Disney California Adventure park. This is really a fancy dinner in a bowl, with duck and caramelized apples (perfect pairing) with the crunch of fresh greens. This one takes a little time, but it’s worth it.
Pumpkin Twists from Maurice’s Treats, Disneyland park. Our readers love pumpkin, and this baked treat is made with frozen puff pastry and pureed pumpkin. Easier than it looks.
Pumpkin Muffins. Breakfast or dessert, you decide. With pumpkin, golden raisins and a crunchy streusel topping, we could go either way. Or have for both breakfast and dessert.
Pan-Seared Sablefish, Victoria & Albert’s, Walt Disney World Resort. If you’re p for a kitchen challenge, this fine dish from Chef Scott Hunnel will elicit praise. If you can’t find sablefish, Chilean sea bass work well. Bon appétit!
It’s a blast from the past with an updated twist – most grown-ups still consider tomato soup and grilled cheese a favorite comfort food. The Disney chefs took this classic and made it a healthful finger food that’s perfect as an after-school snack (or supper for everyone).
In less than hour you’ll have freshly made tomato soup (forget the canned version). Cut grilled cheese into strips that are perfect for little hands – and dipping in the soup is the fun part. Add crunchy apple wedges on the side for a satisfying crunch.
It’s no surprise Summertime Freeze is a new guest-favorite at Castaway Cay with its “Frozen”-themed drinks and keepsake Olaf cups. So far I’ve given you the recipes for two of our delicious beverages, Warm Hugs and Worth Melting For, which were both inspired by the lovable Olaf.
The recipe I’m sharing today is for Frozen Heart, another one of my favorites since its a blend of so many great flavors. Try it at home, and of course on your next visit to Castaway Cay, and let me know if you agree!
5 oz. frozen tropical juice
1 oz. coconut water
.5 oz blue curaçao syrup
.5 oz. passion fruit juice
.5 oz. orange juice
.5 oz. guava juice
Blend frozen tropical juice and coconut water. Layer bottom of glass with blue curaçao syrup. Pour blended drink and add passion fruit, orange and guava juices. Stir to mix.
See the posts below for more Summertime Freeze drink recipes:
Food can change any mood. Nothing can turn a rough day around like a warm bowl of creamy mac and cheese. Or maybe you want to spice up your day with a dish exploding with flavor. Whatever you’re in the mood for, I have a feeling you’ll want to try these recipes inspired by Disney•Pixar’s “Inside Out” and created by Disney Parks Food and Beverage:
Joy’s More-is-More S’mores: Chocolate and marshmallows fresh out of the oven just ooze happiness, right?
Sadness’s No-Cry Comfort Food: For those times you need a good cry, try this mac. With its FOUR cheeses, it’s better than tears.
Fear’s Panko-Protected Long Beans: Vegetables? Never Fear. Fried to a golden brown—this one is mouth-wateringly risk-free.
Disgust’s Is-That-Broccoli? Pizza: While broccoli normally triggers Disgust’s defenses, this version passes inspection.
Anger’s Hot-Headed Tuna: It’s exploding with flavor—those Sichuan peppercorns have the same fiery spirit that fuels Anger.
Do you love carrots as much as Sven does? Then you’ll definitely want to try the drink recipe I’m sharing today!
Sven’s Carrot Delight is one of our most unique smoothies served at Summertime Freeze. The blend of carrot juice with other tropical flavors has a surprisingly great taste that you’re sure to love. Next time you visit Castaway Cay, let me know which drink at Summertime Freeze becomes your favorite!
Sven’s Carrot Delight
3 oz. Odwalla carrot juice
3 oz. vanilla mix
1.5 oz. coconut cream
.75 oz. passion fruit juice
.75 oz. orange juice
.75 oz. guava juice
Blend all ingredients with ice and enjoy!
See the posts below for more Summertime Freeze drink recipes:
“Some people are worth melting for.” But that’s not necessary on Castaway Cay! This summer we introduced a new way for you to cool down – with a delicious frozen drink at Summertime Freeze.
I shared with you last week the recipe for Warm Hugs, and today I have another Olaf-inspired beverage for you to try, Worth Melting For. At Summertime Freeze, we top this drink with an Olaf cookie. When you make it at home, you can substitute with two blueberries, one mini carrot and two mini marshmallows for Olaf’s eyes, nose and teeth!
Worth Melting For
2 pieces fresh passion fruit
6 oz. piña colada mix
1 oz. blue curaçao syrup
Blend passion fruit with piña colada mix and ice.
Layer bottom of glass with a half ounce blue curaçao syrup.
Pour drink and drizzle a half ounce blue curaçao syrup.
I have been in love with the Local-style Acai Bowl at Aulani, a Disney Resort & Spa, since my first visit to O’ahu. This healthy and delicious smoothie-like parfait features fresh Hawaiian fruit, organic granola, local honey and other garnishings! To say I crave one here on the mainland every morning would certainly be an understatement. Today, the “Tastes of Aulani” series continues with Chef Kevin preparing my favorite menu item at ‘AMA’AMA – Contemporary Island Cooking. Enjoy the video below and then start your day off with an acai bowl using the recipe below!
Local-style Acai Bowl Serves 4
3/4 cup acai purée
1 cup frozen strawberries
1 cup frozen blueberries
2 bananas, divided
1/4 cup local honey, more for drizzling
1/2 cup organic granola
12 slices starfruit
1/2 cup poha berries
1/2 cup fresh strawberries
Fresh mint leaves, for garnish
Blend purée, strawberries, blueberries, 1 banana, and honey in a blender on high speed. Pour into 4 small serving bowls.
Top each with even amounts of granola, starfuit, poha berries, strawberries, and banana. Drizzle to taste with honey and garnish with mint.
Chef’s note: Acai is a reddish, purple berry that comes from the acai palm tree which is native to Central and South America. High in antioxidants, the flavor is described as a cross between a rich blackberry or raspberry and a piece of dark chocolate. The sweet-tart poha berry is a relative of the tomatillo that looks like a cherry but tastes more like a tart tomato. Acai purée can be found in the freezer section of local health food stores.
Disney cruisers are in for a cool treat on their next visit to Castaway Cay! Adding to our new “Frozen” fun, we recently opened Summertime Freeze, themed in honor of our lovable friend, Olaf.
Over the next few weeks I’ll be sharing recipes for some of the drinks we’re serving here, starting today with one of my favorites, Warm Hugs. Try it out at home, and then check back next week for another refreshing drink recipe.
2 scoops ice cream
1.5 oz. coconut cream
4.5 oz. Illy Issimo Mochaccino
Blend ingredients and top with whipped cream, fresh strawberries and chocolate syrup.