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Make Your Own Strawberry Twists From Maurice’s Treats in Disneyland Park

posted on November 20th, 2013 by Pam Brandon, Disney Parks Food Writer


You’ll see plenty of Disneyland park guests munching these sweet sticks – the perfect portable food from Maurice’s Treats in Fantasy Faire!

Chef Christina shows how the Disney pastry chefs make the fancy Strawberry Twists with almond paste, fresh strawberry jam and puff pastry.

Here’s an easier home version of the recipe – we skipped the almond paste (but you could buy your favorite brand and slather the puff pastry before adding the jam). This uncomplicated recipe uses store-bought puff pastry and fresh berries – but you could always substitute your favorite jam, too. The twists are delicious just out of the oven.

Strawberry Twists
Makes 6

  • 1 cup sliced fresh strawberries
  • 1 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 (17.3-ounce) box (2 sheets) frozen puff pastry, thawed
  • Powdered sugar, for garnish

  1. Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Mash mixture with a potato masher until the berries are softened and sugar is dissolved.
  2. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often to prevent mixture from sticking to pan, until thick, about 5 minutes. Cool to room temperature.
  3. Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases.
  4. Spread pastry sheet with 1/3 cup of the strawberry mixture. (Refrigerate any remaining strawberry mixture for up to 5 days.)
  5. Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently.
  6. Place filled puff pastry in refrigerator for 15 minutes.
  7. Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.
  8. Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down.
  9. Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes and finish with a dusting of powdered sugar.

Cook’s Note: You may substitute 1/3 cup store-bought strawberry jam.

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Lump Crab Cakes a Favorite Starter at Steakhouse 55 in the Disneyland Hotel

posted on November 11th, 2013 by Pam Brandon, Disney Parks Food Writer


If you’re a fan of the lump crab cakes with remoulade at Steakhouse 55, Chef Alle Thiam is sharing his recipe, one of the favorite starters at the Disneyland Hotel restaurant.

While steaks dominate the entrees, the crab cakes are one of six seafood appetizers on the menu, along with smoked ahi tuna, seared scallops, crisp calamari, shrimp cocktail and sautéed shrimp.

Recipe for Steakhouse 55 Crab Cakes
Makes 14 to 16 mini crab cakes

Tartar Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped dill pickle
  • 1 teaspoon seafood seasoning
  • 1 teaspoon sriracha*
  • 1 teaspoon paprika
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped fresh chives
  • 1/8 teaspoon ground black pepper

Crab Cakes

  • 3/4 cup mayonnaise
  • 1 egg, beaten
  • 1 tablespoon seafood seasoning
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh chives
  • 1/8 teaspoon cayenne powder
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound lump crabmeat, picked over for shells
  • 1 cup panko (Japanese bread crumbs)
  • Olive oil, for cooking
  • Lemon wedges, for serving

For tartar sauce:

  1. Combine mayonnaise, pickle, seafood seasoning, sriracha, lemon juice, paprika, chives, and pepper in a medium bowl. Stir until very well combined.
  2. Cover and refrigerate 1 hour before serving.

For crab cakes:

  1. Combine mayonnaise, egg, seafood seasoning, Dijon, lemon juice, chives, cayenne, and black pepper in a medium bowl, whisking to combine.
  2. Gently fold crab into mayonnaise mixture, being careful not to break up up crab.
  3. Gently fold in panko until just incorporated — do not over mix.
  4. Form balls about the size of a golf ball, and press them into cakes.
  5. Heat a large sauté pan over medium-low heat and add enough oil to coat the bottom of the pan.
  6. Cook crab cakes 3 to 4 minutes per side, or until crab cakes are golden brown on both sides.
  7. Serve with tartar sauce lemon wedges.

*Sriracha is an Asian hot sauce made from chilis, garlic, sugar, and salt.

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What a Treat! Authentic Dim Sum Soup Dumplings at Nine Dragons Restaurant for Lunch at Epcot

posted on October 25th, 2013 by Pam Brandon, Disney Parks Food Writer


Slurping is encouraged when you order Shanghai Xiaolongbao (steamed dumplings), available only at lunch at Nine Dragons Restaurant in the Epcot China Pavilion. Each tiny dumpling is filled with hot broth and pork, so many delicious flavors in a single bite.

We’re sharing a recipe, but for the real deal, head to the restaurant, sit back and get ready for a treat. (We ate an entire basket of the tiny dumplings.)

This video shows how to make the dumpling from scratch, but you can buy dumpling wrappers in Asian markets (not wonton wrappers). Dim sum is traditionally steamed in small bamboo baskets, hence the name: xiaolong is literally small steaming basket. Xiaolongbao are often referred to as soup dumplings.

The recipe takes some time. You have to make the aspic, then wrappers, then dipping sauce, then filling. But the payoff is grand. The aspic melts into broth as the dumplings steam, making each bite sensational.

Since it’s tricky to artfully slurp a dumpling filled with hot broth, Nine Dragons Restaurant offers these “how to eat” directions: Fill a soup spoon with a little dipping sauce. Pick up a dumpling with chopsticks by the pleated or twisted tip and place on spoon. Bite off an opening in the top to release the steam from the dumpling . . . be careful, it’s hot. (Count to five so you don’t burn your tongue.) Sip the soup from the opening, then slurp the whole dumpling.

Shanghai Xiaolongbao (Steamed Shanghai-Style Pork Dumplings)
Makes 40 dumplings

Start by making aspic, which is a savory “jelly” made with chicken stock that melts when the dumplings are steamed to create the “soup” when you bite into each dumpling. The aspic needs to be refrigerated for several hours. Next, make the wrappers, as they need time to rest. (Or buy dumpling wrappers – not wonton or eggroll wrappers, but dumpling wrappers – at any Asian market.) The pork filling easily comes together.

Aspic
2 cups chicken stock
3 stalks green onions, white parts only
2-inch slice peeled fresh ginger
1 tablespoon Shaoxing wine (Chinese rice wine) or pale dry sherry
Coarse salt, freshly ground black pepper, to taste
2 tablespoons unflavored gelatin

Dumpling wrappers
2 cups all-purpose flour
3/4 cup water

Dipping Sauce
1/2 cup Chinese black vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons peeled, finely shredded fresh ginger

Pork Filling
1 pound ground pork
1/4 cup finely chopped green onion, white part only
1 tablespoons sugar
1 teaspoons soy sauce
Pinch coarse salt, freshly ground black pepper
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon Shaoxing wine (Chinese rice wine) or pale dry sherry
1 teaspoon dried chicken flavor bouillon
Aspic (from recipe above) cut into very small cubes
12 napa cabbage leaves, for steaming dumplings

For aspic:

  1. Heat chicken stock in small pan over medium heat. Add onions, ginger, and wine; cook until stock reduces to 1 cup. Remove from heat and keep warm.
  2. Strain soup and discard solids; season with salt and pepper. Pour 2 tablespoons water into small bowl and sprinkle with gelatin; let stand until gelatin softens, then whisk into broth until dissolved. Transfer to an 8-inch-square aluminum baking pan. Cool, cover, and refrigerate for several hours until set.

For dumpling wrappers:

  1. Mix flour and water in large bowl with a wooden spoon until there are no lumps. (If too dry, add a little more water, should be a little sticky.) Knead into a large ball and cover with a moist cloth. Let sit for 30 minutes at room temperature.
  2. Remove from bowl and knead for 5 minutes, or until dough is elastic and shiny. Add a little flour if necessary. Cover again with a moist cloth for 30 minutes at room temperature.
  3. Sprinkle flour on wooden cutting board and gently knead dough into a long tube, about 1-inch diameter, rolling on cutting board until smooth. Use a knife to cut into small pieces about 1-inch thick for each dumpling. Roll out each piece with a rolling pin into a 3-inch-diameter circle. Wrappers should be a little thicker in the center and thinner at the edges so that the twist at top is not too thick.

For dipping sauce:

  1. Combine all ingredients in a small bowl. Set aside until ready to serve.

For pork filling:

  1. Combine all ingredients except aspic and cabbage leaves in large bowl and mix with fork just until blended.
    Add aspic cubes to pork mixture and stir gently with chopsticks or a wooden spatula. Cover and refrigerate until ready to use.

To assemble and steam dumplings:

  1. Place wrapper on work surface. Spoon 1 heaping teaspoon of filling onto center of wrapper (make sure to including at least 2 or 3 aspic cubes in each dumpling).
  2. To pleat wrapper, lightly brush edges of wrapper with water. Bring 1 corner of wrapper up around filling, then pleat remaining edges of wrapper at regular intervals all around filling until filling is enclosed and wrapper forms bundle-like shape with small opening at top. Or simply gather top edges of wrapper together and twist. Repeat with remaining wrappers and filling.
  3. To steam, line bamboo steamer basket with cabbage leaves and place over wok filled with enough boiling water to reach just below basket. Add dumplings to basket, making sure they do not touch. Cover and steam 10 to 12 minutes, or until pork is cooked through. With each batch, add new cabbage leaves before steaming. Serve immediately with dipping sauce.

For more recipe form the Disney parks, click the links below:

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Pumpkin Beignets Are Back in New Orleans Square at Disneyland Park

posted on October 21st, 2013 by Pam Brandon, Disney Parks Food Writer


The best reason to head to Disneyland park this time of year, yep, the pumpkin beignets, those delectable little fried goodies you can find at Café Orleans and at the Mint Julep Bar.

If you can’t make it to New Orleans Square, here’s Chef Christina Orejel to show you how to make pumpkin beignets at home (it takes patience to let them rise). But have a hot coffee ready when the first batch is ready, give it a dusting of powdered sugar and head to your happy place.

Pumpkin Beignets – New Orleans Square at Disneyland Park
Makes 25 beignets

  • 1/2 cup plus 2 tablespoons pumpkin purée
  • 1/4 cup sugar
  • 1/4 cup plus 1 tablespoon heavy cream
  • 1/4 cup warm water
  • 3 large eggs
  • 2 tablespoons vegetable shortening
  • 2 teaspoons pumpkin extract (optional)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Pinch salt
  • 4 cups all-purpose flour
  • 1/2 tablespoon dry instant yeast
  • Vegetable oil, for frying
  • Powdered sugar, for coating
  1. Combine pumpkin purée, sugar, cream, water, eggs, shortening, pumpkin extract, cinnamon, ginger, cloves and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine. Add flour and yeast, stirring by hand to combine.
  2. Mix dough with the dough hook attachment until it forms a ball around the hook; the dough may be a little sticky.
  3. With floured hands, remove dough from hook and roll into a ball. Place dough in a clean bowl. Cover tightly with plastic wrap and refrigerate overnight.
  4. Roll dough on a well-floured surface to 1/3-inch thickness. Cut into 25 squares. Cover with a clean dishtowel and set aside in a warm, draft-free area for 45 minutes.
  5. Line a plate with paper towels; set aside.
  6. Pour vegetable oil into a deep pot to a depth of 3 inches. Heat oil to 350°F.
  7. Working in 2 or 3 batches, carefully drop dough into oil. Cook, turning frequently with a long-handled slotted spoon, until puffed and golden, about 3 minutes.
  8. Remove beignets with a slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
  9. Generously sprinkle powdered sugar on top of warm beignets; serve warm.
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Mmmmm! Lobster Roll a Big Hit at Harbour Galley at Disneyland Park

posted on September 26th, 2013 by Pam Brandon, Disney Parks Food Writer


One of the most popular new tastes at Disneyland park is a warm, buttery lobster roll now on the menu at Harbour Galley in Critter Country. If you can’t get to the park, Chef Scott Mancino shows us how he makes the delectable stuffed roll – easy enough, but it’s the abundance of fresh herbs (chives, parsley, tarragon, chervil) in the lobster salad and a generous slather of seasoned butter on the bun that takes this one over the top.

You can go with lobster or a mixture of seafood – crab, shrimp are also delicious with this recipe.

Happy eating!

Serves 4

Garlic Butter

  • 1/2 stick unsalted butter, softened
  • 2 cloves garlic, finely minced
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon seafood seasoning

Lobster Salad

  • 1/2 cup mayonnaise
  • 1/2 lemon, zested and juiced
  • 1/2 teaspoon seafood seasoning
  • 1/2 teaspoon hot sauce, or to taste
  • 1/4 teaspoon Dijon mustard
  • 1/2 celery stalk, cut into 1/4-inch dice
  • 1 clove garlic, finely grated or minced
  • 1 1/2 teaspoons minced shallot
  • 1/4 teaspoon chopped fresh chervil
  • 1/4 teaspoon chopped fresh chives
  • 1/4 teaspoon chopped fresh parsley
  • 1/4 teaspoon chopped fresh tarragon
  • Coarse salt, to taste
  • 1 pound cooked lobster tail and claw meat, chopped into bite-size pieces
  • 4 hot dog buns, preferably split at the top

For garlic butter:

  • Combine butter, garlic, parsley, salt, and seafood seasoning in a medium bowl; mash with a fork until well combined. Set aside.

For lobster salad:

  1. Whisk together mayonnaise, lemon juice, seafood seasoning, hot sauce, and Dijon in a large bowl until very well combined. Stir in celery, garlic, shallot, chervil, chives, parsley, and tarragon. Add salt to taste. Refrigerate 30 minutes.
  2. Fold lobster meat into mayonnaise mixture, gently mixing until lobster is well coated. Set aside.

For lobster rolls:

  1. Heat a griddle or large skillet over medium heat.
  2. Spread garlic butter on both cut sides of hot dog buns; lay buns butter side down on griddle. Toast 1 minute, or until golden and lightly crisp.
  3. Divide lobster salad evenly among buns and serve immediately.
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It’s Opening Day for the Re-Imagined California Grill at Disney’s Contemporary Resort

posted on September 9th, 2013 by Pam Brandon, Disney Parks Food Writer


With Disney’s legendary attention to detail, the re-imagined California Grill debuts today, and it’s all new: expansive onstage kitchen and sushi bar, lighting, beautiful tabletop ware and linens … except for the spectacular view out new windows, you might not recognize the place.

Though you’ll be happy to see familiar faces, as many of the team are back, including Chef Brian Piasecki, who spent months creating new tastes for the menu. And while he’s added delicious new ideas for the wood-burning oven (three-meat signature meatballs, baked jumbo prawns, roasted clams), the much-requested flatbreads are back, but with a crisper crust and fresh toppings, like this simple version with roasted beefsteak tomatoes, Mozzarella di Bufala and a drizzle of aged balsamic.

If you can’t make it to the restaurant, here’s a version you can make at home, with a video showcasing Chef Brian’s flatbread-making talents in his new California Grill kitchen.

Oven-Dried Tomato Flatbread – California Grill at Disney’s Contemporary Resort
Makes Two Flatbreads

Oven-Dried Tomatoes

3 large beefsteak tomatoes, cored
Olive oil, for brushing
Coarse salt and freshly ground black pepper, to taste

Roasted Garlic Purée

2 heads garlic, outer skins removed and cut in half lengthwise
1 tablespoon extra virgin olive oil
Coarse salt and freshly ground black pepper, to taste

Flatbreads

2 (4- to 5-ounce) flatbread crusts
Roasted Garlic Purée
Coarse salt and freshly ground black pepper, to taste
Oven-Dried Tomatoes
2 (5-ounce) balls fresh buffalo mozzarella, each cut into 6 slices
1/4 cup grated Pecorino Romano cheese
2 tablespoons aged balsamic vinegar
10 basil leaves, chopped


For oven-dried tomatoes:

  1. Preheat oven to 250°F. Line a baking sheet with parchment paper.
  2. Slice tomatoes into 1/4-inch-thick slices. Lay tomatoes on prepared baking sheet. Brush with oil and season with salt and pepper.
  3. Bake 90 minutes to 2 hours, until tomatoes are darker in color and semi-dehydrated.

For roasted garlic purée:

  1. Preheat oven to 350°F.
  2. Place garlic on a large piece of foil. Drizzle with oil. Wrap foil up and over, creating a pouch around garlic.
  3. Roast 1 hour. Unwrap and set aside until cool enough to handle. Squeeze garlic out of skins into a medium bowl. Use a fork to mash until smooth. Season to taste with salt and pepper.

To assemble flatbreads:

  1. Preheat oven with a pizza stone to 450°F.
  2. Evenly divide roasted garlic puree between flatbread crusts. Season to taste with salt and pepper.
  3. Divide oven-dried tomatoes between flatbread crusts. Top each flatbread with 6 slices mozzarella and sprinkle with the Pecorino-Romano.
  4. Place each flatbread, one at a time, onto pizza stone; cook until crust is crisp and cheese is melted and bubbly, about 5 to 7 minutes.
  5. Cut flatbreads, then drizzle with balsamic vinegar and sprinkle with basil.
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Bright New Tastes at Germany Pavilion Biergarten Restaurant, Sommerfest at Epcot

posted on August 20th, 2013 by Pam Brandon, Disney Parks Food Writer


While Germany often gets a bad rap for “hearty” dishes (all those sausages and such), we crave a bratwurst, knockwurst or scoop of warm, vinegary potato salad from time to time. But in the spirit of healthful eating, Chef Wade Camerer at the Biergarten Restaurant in the Germany Pavilion at Epcot has brightened up the buffet with seasonal veggies, fruits and soups, and added new classics to the menu.

Beginning September 1, the Sommerfest at Epcot Gets Some Fun New Tastes, Including Currywurst

And beginning September 1, the quick-service Sommerfest gets some fun new tastes, too, including currywurst (sliced sausage topped with housemade curry ketchup) with freshly made paprika potato chips, and a grilled leberkaese (German meatloaf) Reuben with sauerkraut and Swiss. The nudel gratin (recipe below), also goes on the menu, a kid favorite. (All are on the Disney Dining Plan.)

Epcot Executive Chef Jens Dahlmann has been an inspiration, says Camerer. A native of Germany, Dahlmann’s tastebuds are the benchmark for authenticity – as well as a sous chef Hans Groeger, who keeps the kitchen true to its mission of giving guests a taste of Germany, as well as the young cultural representatives who are servers in the dining room. Everyone has an opinion, and Camerer listens.

Bright New Tastes at Germany Pavilion Biergarten Restaurant, Sommerfest at Epcot, Including Grilled Leberkaese Reuben with Sauerkraut and Swiss

“Guests often think of German food as one style,” says Dahlmann. “We want to show the diversity of cuisine from Germany’s many regions.” From Bavaria’s leberkäse (meatloaf) with sweet mustard to sauerbraten (sweet-and-sour pot roast) and potato dumplings Rhineland style, the buffet tastes diners on a trip through the country.

We loved the summery asparagus soup on the buffet – for fall it might be mushroom bisque, says Camerer. And veggies will switch to carrots, parsnips, Swiss chard, and he’s adding a cheese course with German cheeses and pretzel bread croutons (perfect with a tall German beer). Camerer also added a host of smoked meats to the buffet, including smoke hams and liverwurst.

Bright New Tastes at Germany Pavilion Biergarten Restaurant, Sommerfest at Epcot, Including Apple Strudel

Guests may not always note the attention to detail, and it is little touches, like pickles imported from Germany and apple strudel made from scratch daily, that make the Biergarten a genuine experience.

For youngsters who love mac ‘n cheese, the new noodle gratin is a more upscale version with Swiss and Cheddar and a pinch of nutmeg. And Dahlmann requested his childhood favorite, chicken fricassee, be added to the lineup, a true comfort food with chicken, mushrooms and peas in a creamy sauce served over rice.

Bright New Tastes at Germany Pavilion Biergarten Restaurant, Sommerfest at Epcot, Including Chicken Fricassee

The charming German “oompa” band in lederhosen and dirndl makes it feel like Oktoberfest year-round – don’t be shy, there’s a dance floor to work off calories.

Here’s the Biergarten Restaurant’s take on mac ‘n cheese, German-style.

Bright New Tastes at Germany Pavilion Biergarten Restaurant at Epcot, Including the Nudel Gratin

Nudel Gratin
Serves 8 to 10

2 cups heavy cream
2 eggs
1/4 teaspoon salt
Pinch ground white pepper
Pinch nutmeg
4 ounces Swiss cheese, shredded
4 ounces white cheddar cheese, shredded
1 pound cooked elbow macaroni

  1. Preheat oven to 375F. Spray a 16×9-inch baking dish with nonstick spray.
  2. Combine cream, eggs, salt, pepper, and nutmeg in a large bowl, whisking to combine. Toss cheeses together in a small bowl until combined; remove 1 cup cheese and set aside. Stir remaining cheeses into cream mixture.
  3. Cook macaroni until just tender; drain and add cream mixture, stirring immediately. Pour mixture into prepared baking dish. Cover with foil.
  4. Bake 30 minutes. Remove foil, and sprinkle reserved cheese over top of noodles. Bake 15 minutes longer.
  5. Cool 10 minutes before cutting into squares. Serve warm.
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Take 5: Recipes at Disney Parks

posted on July 13th, 2013 by Thomas Smith, Social Media Director, Disney Parks


“Vegetable

Disney Parks is home to both award-winning restaurants and chefs. Over the years, these chefs have shared some of their favorite recipes with us on the Disney Parks Blog. From appetizers to main dishes to desserts, read the posts below to learn some favorite recipes that you can try out in your own kitchen!

Take 5: Recipes at Disney Parks

  1. Recipe for Disney Cruise Line’s Chocolate Soufflé – Have you ever enjoyed the chocolate soufflé from Disney Cruise Line’s Palo restaurant? Now you can make it yourself from the comfort of your own home.
  2. Plenty of New Tastes at Epcot International Food & Wine Festival Marketplaces – Check out what new foods will be at the 2013 Epcot International Food & Wine Festival and try this garlic shrimp recipe from the new cookbook at home.
  3. Disneyland Resort Chef Shares Secrets for Perfect Eggs Benedict – Chef Alle Thiam from Steakhouse 55 at the Disneyland Resort shares his special recipe for the perfect eggs Benedict.
  4. New Menu at Everything POP Shopping & Dining at Disney’s Pop Century Resort – Disney’s Pop Century Resort has updated the menu at Everything POP Shopping & Dining! Check out these new offers, as well as a recipe to the guest favorite “sloppy joe.”
  5. Our Top 5 Favorite Disney Parks Recipes of 2012 – Pam Brandon shared her picks for the top Disney Parks recipes from the Disney Parks Blog in 2012!
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Plenty of New Tastes at Epcot International Food & Wine Festival Marketplaces

posted on July 11th, 2013 by Pam Brandon, Disney Parks Food Writer


We’ve just put the finishing touches on recipes for the 2013 Epcot International Food & Wine Festival cookbook and got a taste of some of the delicious new Marketplace dishes we shot for this year’s book. From seared rainbow trout in Canada to venison sausage in New Zealand and lemongrass chicken curry in Singapore, the new cookbook features recipes that you can carry home to recreate a special taste of the festival.

From September 27-November 11, you’ll have 46 days to sip and nosh your way around more than 25 World Showcase Marketplaces. What’s new this year? You’ll find Florida grass-fed beef sliders with Monterey Jack and sweet and hot pickles at the Florida Marketplace. New England clam chowder with a side of Tabasco at Hops & Barley. Braised short ribs in Cabernet with mashed potatoes in France. A kimchi hot dog with spicy mustard sauce in South Korea. Vegetarian haggis at the new Scotland Marketplace. There are 40 adventurous new dishes and more than 80 new beverages all around World Showcase. And that’s just on the promenade!

Here’s an easy recipe from the new cookbook from the Australia Marketplace to get you started thinking about all the wonderful flavors at this year’s festival. Stay tuned for more details.

Garlic Shrimp at Epcot International Food & Wine Festival Marketplaces

Garlic Shrimp with Tomatoes, Lemon and Broccoli Rabe
Serves 8

    24 medium shrimp (16/20), peeled and deveined
    1 tablespoon coarse salt
    1 tablespoon freshly ground black pepper
    1/4 tablespoon chili powder
    3 tablespoons extra virgin olive oil
    3 tablespoons oil from sun-dried tomatoes
    2 tablespoons chopped garlic
    1/2 cup sun-dried tomatoes in oil, drained and chopped
    3/4 pound broccoli rabe, cut into thirds
    Juice and zest of 1 lemon
  1. Season shrimp with salt, pepper, and chili powder.
  2. Heat olive oil and sun-dried tomato oil in a large saute pan over medium heat.
  3. Add shrimp and cook for about 2 minutes, tossing once or twice. Add garlic, tomatoes, and broccoli rabe; cook another 2 to 3 minutes, tossing once or twice.
  4. Remove from heat and stir in lemon juice and zest. Season to taste with salt and pepper.

Cook’s notes: The “16/20” refers to the size of the shrimp, meaning 16 to 20 per pound.

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Recipe for Disney Cruise Line’s De La Costa Cream Cheese Flan

posted on July 10th, 2013 by Stephen Walker, Fleet Culinary Standards and Consistency Chef, Disney Cruise Line


When the transformed Disney Magic sets sail this October, guests will be treated to a brand-new dining experience at Carioca’s, a restaurant named after Donald Duck’s parrot pal in “The Three Caballeros,” Jose Carioca. Latin influences will be apparent not only in the design of the room, which is inspired by the vibrancy of Rio de Janeiro, but also in many of the new menu items.

Today I want to introduce to you one of the delicious desserts in Carioca’s, De La Costa Cream Cheese Flan. Made with cream cheese, caramel and a sweet reduction sauce, and garnished with bananas and raspberries, there’s no doubt this dessert will be a guest favorite.

Give it a try yourself at home, and then be sure to taste this sweet indulgence when you sail on the re-imagined Disney Magic!
Disney Cruise Line’s De La Costa Cream Cheese Flan

De La Costa Cream Cheese Flan with Pedro Ximenez Reduction Sauce

Caramel Base
1 cup granulated sugar
1/4 cup water

Cream Cheese Flan
8 ounces cream cheese at room temperature
1 (14-ounce) can sweetened condensed milk
1 cup evaporated milk
1/2 cup whole milk at room temperature
1/2 teaspoon vanilla extract
5 eggs
2 egg yolks
Pinch coarse salt
Boiling water, for water bath

Pedro Ximenez Reduction
1/2 cup Pedro Ximenez wine (sweet wine)
1/2 cup sugar

Garnish
Sliced bananas
Raspberries

For caramel base:

  1. Place a 10-inch round cake pan on top of a folded dishtowel set inside a medium roasting pan. Set aside.
  2. Combine sugar and water in a small saucepan over medium-high heat. Stir until sugar dissolves. Brush sugar crystals from sides of pan with a wet pastry brush.
  3. Boil, swirling pan and occasionally brushing down sides of pan with wet pastry brush, until mixture is golden brown, about 5 to 6 minutes.
  4. Remove from heat and pour caramel into the bottom of the prepared cake pan. Cool to room temperature.

For cream cheese flan:

  1. Preheat oven to 350°F.
  2. Beat cream cheese in an electric mixer fitted with a wire whisk until smooth. Gradually beat in sweetened condensed milk, evaporated milk, and whole milk until smooth, scraping sides and bottom of bowl. Slowly add in eggs and the egg yolks, beating until completely combined. Stir in salt and vanilla extract.
  3. Pour mixture over caramel in prepared cake pan set inside the roasting pan. Open oven and place the roasting pan on the center oven rack. Carefully pour boiling water into roasting pan until water reaches halfway up the cake pan.
  4. Bake until a knife inserted into the center of the flan comes out clean, about 1 hour. Cool in water bath; when cool enough to handle, remove cake pan and cool completely. Refrigerate overnight or at least 6 hours before serving.

For Pedro Ximenez reduction:

  1. Combine sugar and Pedro Ximenez in a small saucepan over medium heat. Simmer until mixture is reduced by one-third, about 20 to 30 minutes.
  2. Remove from heat and cool to room temperature before serving.

Assembly:

  1. Run a thin knife around the inside edge of the cake pan to loosen flan. Shake pan gently from side to side until flan moves freely in pan. Invert a large plate over cake pan; holding pan and plate securely together, quickly invert and turn out flan onto plate. (Caramel will pour out over and around flan.)
  2. Cut flan into rectangles and top with sliced bananas and raspberries. Drizzle with Pedro Ximenez reduction.

 
Read on for more delicious recipes from Disney Cruise Line:

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