EvilQueen-T
Well-Known Member
it's likely the ONLY time i'll ever get a recipe up before you lol. you and tatiana are the disney recipe goddesses! you've gotten me addicted to this site. thanks for all you guys do!!!:sohappy:
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Recipe???
- Thread starter wannabeBelle
- Start date
HersheyBearsDan
Member
Does anyone know how to make the frozen Grey Goose lemonade from France?
tigsmom
Well-Known Member
I found this on another site (it was posted by our Tatania) and I hope it's what you are looking for -
Grey Goose Citron Vodka Slushie
Drink Kiosk by France, Epcot
3 cups Grey Goose Citron Vodka
1 cup *Polynesian Pleasure Lemon Frozen Drink Mix from Florida Natural Flavours in Casselberry, FLA
Ice if making in a blender or water according to manufacturer’s instructions for slush machine.
Mix Vodka and Polynesian Pleasure Lemon. It helps to chill the mix before putting in a slushie machine. Add the required amount of water for your machine (generally for 1 liter alcohol you use 1 ¾ gallon or 28 cups water.)
If making in a blender use enough ice to produce the slushie effect.
* can try substituting frozen Minute Maid lemonade
HersheyBearsDan
Member
That would be the one. Thank you! gonna make it for my halloween party this weekend!
Bok Choy
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings
2/3 pound Bok Choy, sliced ¼ inch thick
1/16 quart Safflower Oil
1/8 pound Red Onion, julienned
1/16 quart Curry Paste (recipe below)
1/16 of a #10 can of diced Tomatoes
1/16 gallon Ginger Soy Juice (recipe below)
1. Cut bok choy in half and take the core out. Cut slices ¼ inch thick and place in bowl. Wash thoroughly.
2. Heat oil in sauté pan and add onion, curry paste, and tomatoes. Stir through.
3. Add ginger juice and let boil.
4. Add cut bok choy and let simmer until the bok choy is done.
Note: The boy chok can be substituted with Napa and red cabbage.
Curry Paste
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
1 cup Olive Oil
3 each Red Peppers
¼ cup Ginger Root, fresh
¼ cup Garlic Cloves
2 tablespoons Ground Turmeric
2 teaspoons Ground Cinnamon
2 teaspoons Ground Cumin
2 tablespoons Ground Cardamom
2 tablespoons Ground Ginger
½ teaspoon Cayenne Pepper
1. Heat oil in a non-aluminum pan. Add peppers, ginger, and garlic. Simmer for 20 minutes.
2. Toast spices – turmeric, cinnamon, and cumin. Add all the spices to the peppers.
3. Remove from heat and drain off oil.
4. Puree in food processor until smooth.
5. Cool, cover, and refrigerate up to one week.
GINGER SOY JUICE
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 3 cups
1 cup Soy Sauce
1 cup Granulated Sugar
1 ½ cups Water
6 tablespoons Fresh Ginger, finely chopped
1. In a stainless pot, heat all the ingredients until it boils. Let simmer for 20 minutes.
2. Strain the juice through a China cap. Let cool.
Sweet Corn & Spinach Pudding
Boma, Disney’s Animal Kingdom Lodge
½ cup Onions (diced)
1 tbl sp Butter
½ tsp Thyme (fresh picked then chopped fine)
2 cups Fresh corn kernels cut from the cobb
½ gal Milk
1 qt Half & Half
1 qt Water
1 lb Polenta (ROLAND, raw but par cooked)
¼ cup Yellow Corn Flour
2 tbl sp Salt
2 tbl sp Sugar
½ cup Parmesan Cheese
SPINACH (ADD AS DESIRED)
Saute onions with butter in a heavy bottom pot. Add corn kernels and Saute a few minutes. Add milk, water, and half & half. Mix the polenta and corn flour together dry and set aside. Bring just to a boil and whisk in cheese, salt, pepper, sugar, then the polenta/corn flour mixture in a steady stream. Keep whisking to ensure a smooth mixture. Turn stove off and whip a little longer to keep smooth as it thickens. Taste to ensure flavors are balanced, and enjoy!!
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings
2/3 pound Bok Choy, sliced ¼ inch thick
1/16 quart Safflower Oil
1/8 pound Red Onion, julienned
1/16 quart Curry Paste (recipe below)
1/16 of a #10 can of diced Tomatoes
1/16 gallon Ginger Soy Juice (recipe below)
1. Cut bok choy in half and take the core out. Cut slices ¼ inch thick and place in bowl. Wash thoroughly.
2. Heat oil in sauté pan and add onion, curry paste, and tomatoes. Stir through.
3. Add ginger juice and let boil.
4. Add cut bok choy and let simmer until the bok choy is done.
Note: The boy chok can be substituted with Napa and red cabbage.
Curry Paste
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
1 cup Olive Oil
3 each Red Peppers
¼ cup Ginger Root, fresh
¼ cup Garlic Cloves
2 tablespoons Ground Turmeric
2 teaspoons Ground Cinnamon
2 teaspoons Ground Cumin
2 tablespoons Ground Cardamom
2 tablespoons Ground Ginger
½ teaspoon Cayenne Pepper
1. Heat oil in a non-aluminum pan. Add peppers, ginger, and garlic. Simmer for 20 minutes.
2. Toast spices – turmeric, cinnamon, and cumin. Add all the spices to the peppers.
3. Remove from heat and drain off oil.
4. Puree in food processor until smooth.
5. Cool, cover, and refrigerate up to one week.
GINGER SOY JUICE
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 3 cups
1 cup Soy Sauce
1 cup Granulated Sugar
1 ½ cups Water
6 tablespoons Fresh Ginger, finely chopped
1. In a stainless pot, heat all the ingredients until it boils. Let simmer for 20 minutes.
2. Strain the juice through a China cap. Let cool.
Sweet Corn & Spinach Pudding
Boma, Disney’s Animal Kingdom Lodge
½ cup Onions (diced)
1 tbl sp Butter
½ tsp Thyme (fresh picked then chopped fine)
2 cups Fresh corn kernels cut from the cobb
½ gal Milk
1 qt Half & Half
1 qt Water
1 lb Polenta (ROLAND, raw but par cooked)
¼ cup Yellow Corn Flour
2 tbl sp Salt
2 tbl sp Sugar
½ cup Parmesan Cheese
SPINACH (ADD AS DESIRED)
Saute onions with butter in a heavy bottom pot. Add corn kernels and Saute a few minutes. Add milk, water, and half & half. Mix the polenta and corn flour together dry and set aside. Bring just to a boil and whisk in cheese, salt, pepper, sugar, then the polenta/corn flour mixture in a steady stream. Keep whisking to ensure a smooth mixture. Turn stove off and whip a little longer to keep smooth as it thickens. Taste to ensure flavors are balanced, and enjoy!!
nibblesandbits
Well-Known Member
Wow! I can't believe I found a recipe you all didn't!
This is the Lobster and Scallop Fisherman's Pie from this year's Food & Wine Festival which was served at the Ireland booth.
Lobster and Scallop Fisherman’s Pie Ireland Kiosk
Epcot® International Food & Wine Festival 2009®
Yield: 8 servings
Ingredients:
1.5 ounces butter
1 tablespoon olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
2 tablespoons flour
1/8 cup brandy
1 pound of bay scallops
1quart of lobster bisque (recipe follows)
1 pound of lobster meat, chopped (roughly 2 lobsters; shells reserved for bisque recipe below)
1/2 teaspoon tarragon
3 dashes of Tabasco sauce
To taste salt
To taste pepper
Method of Preparation:
1. In a large stock pot, sweat vegetables in oil and butter.
2. Add flour and mix well.
3. Add brandy and cook off alcohol.
4. Add bay scallops and lobster bisque
5. Bring to a boil.
6. Add lobster, tarragon and Tabasco sauce.
7. Salt and pepper to taste.
8. Portion the mixture into oven proof container, top with mashed potatoes and Irish cheddar cheese
9. Bake at 350° for approximately 25 minutes.
Ingredients for Mashed Potatoes:
4-6 potatoes, peeled
1/4 cup butter
1/2 cup heavy cream or milk
To taste salt
To taste pepper
Method of Preparation:
1. In a large pot, place peeled potatoes and cover with water. Bring to a boil. Let them cook until soft.
2. Drain the water and place the potatoes in a large bowl. Using a hand mixer, mash the potatoes first.
3. Add butter and heavy cream. This will make for smoother mashed potatoes.
4. Season with salt and pepper.
Ingredients for Lobster Bisque:
Shells from 2 cooked lobsters, crushed, meat removed
2 tablespoons butter
2 tablespoons Olive Oil
1 large onion, chopped
1/2 pound celery chopped
1/2 pound fennel chopped
2 clove of garlic, crushed
1/2 cup tomato puree
2 tablespoons flour
1 tablespoon cognac
4 cups fish or chicken stock
2 cups heavy cream
1 pinch cayenne pepper
1 teaspoon chervil
Salt to taste
Method of Preparation:
1. Bring a large stock pot with water to a boil, add trimmings from fennel, celery and onions to the pot.
2. Heat a roasting pan with butter and olive oil, add shells and mire poix (vegetables) and sweat until onions turn translucent.
3. Add tomato paste and burn it off slightly to remove excess tomato flavor, dust with flour and toast slightly
4. Deglaze with brandy and stock, stir constant to prevent scorching. Simmer for 30 minutes
5. Add heavy cream and let reduce for another 15 Minutes
6. Add the tarragon, salt and cayenne to adjust base seasoning
7. Add everything together in a strong blender and puree till smooth
8. Pass soup through a fine strainer to remove any shell pieces
9. But liquid back on the stove and bring to boil, adjust seasoning one more time
This is the Lobster and Scallop Fisherman's Pie from this year's Food & Wine Festival which was served at the Ireland booth.
Lobster and Scallop Fisherman’s Pie Ireland Kiosk
Epcot® International Food & Wine Festival 2009®
Yield: 8 servings
Ingredients:
1.5 ounces butter
1 tablespoon olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
2 tablespoons flour
1/8 cup brandy
1 pound of bay scallops
1quart of lobster bisque (recipe follows)
1 pound of lobster meat, chopped (roughly 2 lobsters; shells reserved for bisque recipe below)
1/2 teaspoon tarragon
3 dashes of Tabasco sauce
To taste salt
To taste pepper
Method of Preparation:
1. In a large stock pot, sweat vegetables in oil and butter.
2. Add flour and mix well.
3. Add brandy and cook off alcohol.
4. Add bay scallops and lobster bisque
5. Bring to a boil.
6. Add lobster, tarragon and Tabasco sauce.
7. Salt and pepper to taste.
8. Portion the mixture into oven proof container, top with mashed potatoes and Irish cheddar cheese
9. Bake at 350° for approximately 25 minutes.
Ingredients for Mashed Potatoes:
4-6 potatoes, peeled
1/4 cup butter
1/2 cup heavy cream or milk
To taste salt
To taste pepper
Method of Preparation:
1. In a large pot, place peeled potatoes and cover with water. Bring to a boil. Let them cook until soft.
2. Drain the water and place the potatoes in a large bowl. Using a hand mixer, mash the potatoes first.
3. Add butter and heavy cream. This will make for smoother mashed potatoes.
4. Season with salt and pepper.
Ingredients for Lobster Bisque:
Shells from 2 cooked lobsters, crushed, meat removed
2 tablespoons butter
2 tablespoons Olive Oil
1 large onion, chopped
1/2 pound celery chopped
1/2 pound fennel chopped
2 clove of garlic, crushed
1/2 cup tomato puree
2 tablespoons flour
1 tablespoon cognac
4 cups fish or chicken stock
2 cups heavy cream
1 pinch cayenne pepper
1 teaspoon chervil
Salt to taste
Method of Preparation:
1. Bring a large stock pot with water to a boil, add trimmings from fennel, celery and onions to the pot.
2. Heat a roasting pan with butter and olive oil, add shells and mire poix (vegetables) and sweat until onions turn translucent.
3. Add tomato paste and burn it off slightly to remove excess tomato flavor, dust with flour and toast slightly
4. Deglaze with brandy and stock, stir constant to prevent scorching. Simmer for 30 minutes
5. Add heavy cream and let reduce for another 15 Minutes
6. Add the tarragon, salt and cayenne to adjust base seasoning
7. Add everything together in a strong blender and puree till smooth
8. Pass soup through a fine strainer to remove any shell pieces
9. But liquid back on the stove and bring to boil, adjust seasoning one more time
shipley731
Well-Known Member
My husband will be so excited about the Fisherman's Stew recipe! :sohappy: I just have a quick question - what's 2 tablespoons flourireland sign? Is that just flour or is it something else?
tigsmom
Well-Known Member
It's probably just an artifact picked up when copying the recipe. I'm sure it should read 2 tablespoons flour
tigsmom
Well-Known Member
Found these in the Sentinel
Penne Pasta With Chicken
Olivia’s Cafe, Disney’s Old Key West Resort
Yield: 4 servings.
4 boneless, skinless chicken
1 pound uncooked penne pasta
1/4 pound fresh baby spinach
1 cup julienned sun-dried tomatoes
1/4 cup freshly grated Parmesan
1 1/2 cups freshly grated asiago cheese, divided
1 tablespoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1. Grill chicken and set aside to keep warm.
2. Cook pasta according to package directions. Pour cooked pasta into a large mixing bowl. Add spinach, sun-dried tomatoes, Parmesan cheese, 1 cup asiago cheese, minced garlic and salt and pepper. Toss until all ingredients are well-combined. Drizzle in the olive oil. Toss again.
3. Mound pasta and greens onto four serving plates. Slice chicken on diagonal and place a breast on top of each mound of greens. Sprinkle each serving with remaining asiago cheese and serve.
Raglan Road Irish Pub’s Smokie City
Raglan Road, Downtown Disney
Yield: 12 servings.
3 cups potatoes, blanched
2 pounds smoked pollock, cod or any smoked white fish
2 1/2 cups grated Dubliner cheese
3 cups heavy cream
2 cups diced tomatoes
1. Heat oven to 325 F.
2. Combine potatoes and tomatoes. Dice smoked fish into bite size pieces. Add fish to the potato mixture. Slowly add cream to mixture and mix in cheese. Pour mixture into a casserole baking dish.
3. Bake 10 to 15 minutes.
Papas Rellenas
Bongos, Downtown Disney
Yield: About 20 appetizers Bongos
10 to 12 good-size potatoes
Butter, salt and pepper
1 pound ground beef
1 pinch cumin
1 pinch oregano
1 Spanish onion, chopped
1 red bell pepper, chopped
1/2 of a green bell pepper, chopped
2 garlic cloves, minced
Salt to taste
Stuffed spanish olives and raisins
4 ounces tomato sauce
2 eggs, beaten for wash
Cracker meal, oil for frying
1. Prepare mashed potatoes in the usual manner. Season to taste with butter, salt and pepper. Set aside.
2. In a large skillet, cook ground beef. Stir in all seasonings and simmer until flavors are blended.
3. Form mashed potatoes into 20 (2-ounce) balls. Spoon 1 tablespoon of ground beef mixture in center of each potato ball. Close balls and once again form into a ball. Place in freezer for 1 hour.
4. Dip frozen balls in egg wash, then roll in cracker meal. Refrigerate if desired. Deep-fry until golden brown.
Penne Pasta With Chicken
Olivia’s Cafe, Disney’s Old Key West Resort
Yield: 4 servings.
4 boneless, skinless chicken
1 pound uncooked penne pasta
1/4 pound fresh baby spinach
1 cup julienned sun-dried tomatoes
1/4 cup freshly grated Parmesan
1 1/2 cups freshly grated asiago cheese, divided
1 tablespoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1. Grill chicken and set aside to keep warm.
2. Cook pasta according to package directions. Pour cooked pasta into a large mixing bowl. Add spinach, sun-dried tomatoes, Parmesan cheese, 1 cup asiago cheese, minced garlic and salt and pepper. Toss until all ingredients are well-combined. Drizzle in the olive oil. Toss again.
3. Mound pasta and greens onto four serving plates. Slice chicken on diagonal and place a breast on top of each mound of greens. Sprinkle each serving with remaining asiago cheese and serve.
Raglan Road Irish Pub’s Smokie City
Raglan Road, Downtown Disney
Yield: 12 servings.
3 cups potatoes, blanched
2 pounds smoked pollock, cod or any smoked white fish
2 1/2 cups grated Dubliner cheese
3 cups heavy cream
2 cups diced tomatoes
1. Heat oven to 325 F.
2. Combine potatoes and tomatoes. Dice smoked fish into bite size pieces. Add fish to the potato mixture. Slowly add cream to mixture and mix in cheese. Pour mixture into a casserole baking dish.
3. Bake 10 to 15 minutes.
Papas Rellenas
Bongos, Downtown Disney
Yield: About 20 appetizers Bongos
10 to 12 good-size potatoes
Butter, salt and pepper
1 pound ground beef
1 pinch cumin
1 pinch oregano
1 Spanish onion, chopped
1 red bell pepper, chopped
1/2 of a green bell pepper, chopped
2 garlic cloves, minced
Salt to taste
Stuffed spanish olives and raisins
4 ounces tomato sauce
2 eggs, beaten for wash
Cracker meal, oil for frying
1. Prepare mashed potatoes in the usual manner. Season to taste with butter, salt and pepper. Set aside.
2. In a large skillet, cook ground beef. Stir in all seasonings and simmer until flavors are blended.
3. Form mashed potatoes into 20 (2-ounce) balls. Spoon 1 tablespoon of ground beef mixture in center of each potato ball. Close balls and once again form into a ball. Place in freezer for 1 hour.
4. Dip frozen balls in egg wash, then roll in cracker meal. Refrigerate if desired. Deep-fry until golden brown.
SewIn2Disney
Well-Known Member
Thank you thank you thank you!
Just got back yesterday, and that Fishermans Pie was by far the best thing we ate at the FW Festival (not that everything wasn't amazing, but we went back twice for this!) Looks like its a lengthy process, but the end result is soooooo good.
Right now I'm making the Sweet Bread they serve at Kona....its rising as we speak. I'll let you know how it comes out!
nibblesandbits
Well-Known Member
I fixed it.
tigsmom
Well-Known Member
I fixed it.
Thank you muchly! :king:
I need to buy the stuff to try this out :slurp:
tigsmom
Well-Known Member
from allears--
[FONT=Verdana, Arial, Helvetica, sans-serif]Spinach and Artichoke Dip [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Captain Jack's Oyster Bar, Downtown Disney[/FONT]
Praline Bread Pudding with Bourbon-Carmel Sauce, New Orleans, Louisiana 2009
Bread Pudding
8 slices of bread
3/4 cup sugar
5 eggs
1-1/4 cup heavy cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
Cinnamon sugar (4 tablespoons sugar & 1/2 teaspoon cinnamon)
Preheat over to 300 degrees. Cut or tear bread into 1 inch cubes and place in a 8-inch square baking dish; set aside. Whisk together sugar, eggs, heavy cream, cinnamon and nutmeg in a large mixing bowl. Pour mixture over the bread cubes and press the bread cubes gently to submerge. Sprinkle pecans and cinnamon sugar evenly on top; set aside for 10 minutes. Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Remove from oven and set aside to slightly cool.
Bourbon Sauce
1 cup heavy cream
1 teaspoon vanilla
3 egg yolks
1/2 cup granulated sugar
2-3 tablespoons bourbon
Heat the heavy cream and vanilla in a medium saucepan over medium-low heat, stirring frequently, 4 to 5 minutes, or until simmering. Remove from heat. Whisk the egg yolks and sugar together in a small mixing bowl until combined. Stir 1/2 cup of the warm cream into the egg mixture. Whisk vigorously for 1 minute. Pour the egg mixture into the warm cream. Cook over low heat, stirring constantly for about 2 to 3 minutes, just until simmering. Once mixture begins to simmer, stir well and cook for an additional 2 minutes. Remove from heat, stir in bourbon and strain. To server, spoon bread pudding into bowls and drizzle with warm bourbon sauce.
**index updated thru this post
[FONT=Verdana, Arial, Helvetica, sans-serif]Spinach and Artichoke Dip [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Captain Jack's Oyster Bar, Downtown Disney[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 pound spinach chopped (cooked)
8 ounces heavy cream
8 ounces cream cheese softened
1/3rd ounce Worcestershire sauce
1/2 ounce minced sautéed garlic (sub roasted)
3 ounces grated Asiago or parmesan cheese
1 can artichoke hearts, drained and quartered
salt and pepper to taste when mixture is heated [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation:
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Sauté the garlic in olive oil and place it into a large mixing bowl. Add all the ingredients to mixing bowl and mix gently until completely incorporated. Heat in a double boiler slowly OR place mixture in a microwave safe container and microwave approximately 2 minutes on high until mixture is heated throughout, stir and serve.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Crawfish Etouffee
Louisiana,2009[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:
1 pound cleaned and deveined crawfish tails, commercial kind
1 stick margarine or butter
1 medium onion, chopped
1 heaping teaspoon all purpose flour
¾ cup water
2 lemons, thinly sliced (change to - 2 thin slices fresh lemon in 2009 version)
1 heaping tablespoon tomato puree (change to 2 generous Tbsp. for 2009 version)
¼ teaspoon cayenne pepper
1 Tbsp. freshly chopped garlic
1 tablespoon freshly chopped parsley
1 tablespoon green onions, finely chopped
Coarse salt and pepper, to taste
6 cups cooked rice
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation:
1. Use a saucepan with a tight fitting lid to étouffée. Season crawfish tails with salt and pepper, set aside.
2. Melt butter in a large heavy skillet; add onion, cover with a tight-fitting lid and cook over medium heat for 3-5 minutes or until tender but not browned.
3. Sprinkle the flour over the onions and stir. Cook an additional 2 - 3 minutes.
4. Stir in water, lemon, tomato puree, cayenne pepper and garlic. Reduce heat to low and cover. Cook slowly, about 20 minutes and add a little more water if needed for stew-like consistency.
5. Add crawfish tails, stir and cover with a lid.
6. Cook 5 - 10 minutes.
7. Season with salt and pepper to taste.
8. Stir in green onions and parsley. Serve over hot rice. [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]1/2 pound spinach chopped (cooked)
8 ounces heavy cream
8 ounces cream cheese softened
1/3rd ounce Worcestershire sauce
1/2 ounce minced sautéed garlic (sub roasted)
3 ounces grated Asiago or parmesan cheese
1 can artichoke hearts, drained and quartered
salt and pepper to taste when mixture is heated [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation:
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]Sauté the garlic in olive oil and place it into a large mixing bowl. Add all the ingredients to mixing bowl and mix gently until completely incorporated. Heat in a double boiler slowly OR place mixture in a microwave safe container and microwave approximately 2 minutes on high until mixture is heated throughout, stir and serve.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Crawfish Etouffee
Louisiana,2009[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Ingredients:
1 pound cleaned and deveined crawfish tails, commercial kind
1 stick margarine or butter
1 medium onion, chopped
1 heaping teaspoon all purpose flour
¾ cup water
2 lemons, thinly sliced (change to - 2 thin slices fresh lemon in 2009 version)
1 heaping tablespoon tomato puree (change to 2 generous Tbsp. for 2009 version)
¼ teaspoon cayenne pepper
1 Tbsp. freshly chopped garlic
1 tablespoon freshly chopped parsley
1 tablespoon green onions, finely chopped
Coarse salt and pepper, to taste
6 cups cooked rice
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Method of Preparation:
1. Use a saucepan with a tight fitting lid to étouffée. Season crawfish tails with salt and pepper, set aside.
2. Melt butter in a large heavy skillet; add onion, cover with a tight-fitting lid and cook over medium heat for 3-5 minutes or until tender but not browned.
3. Sprinkle the flour over the onions and stir. Cook an additional 2 - 3 minutes.
4. Stir in water, lemon, tomato puree, cayenne pepper and garlic. Reduce heat to low and cover. Cook slowly, about 20 minutes and add a little more water if needed for stew-like consistency.
5. Add crawfish tails, stir and cover with a lid.
6. Cook 5 - 10 minutes.
7. Season with salt and pepper to taste.
8. Stir in green onions and parsley. Serve over hot rice. [/FONT]
Praline Bread Pudding with Bourbon-Carmel Sauce, New Orleans, Louisiana 2009
Bread Pudding
8 slices of bread
3/4 cup sugar
5 eggs
1-1/4 cup heavy cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
Cinnamon sugar (4 tablespoons sugar & 1/2 teaspoon cinnamon)
Preheat over to 300 degrees. Cut or tear bread into 1 inch cubes and place in a 8-inch square baking dish; set aside. Whisk together sugar, eggs, heavy cream, cinnamon and nutmeg in a large mixing bowl. Pour mixture over the bread cubes and press the bread cubes gently to submerge. Sprinkle pecans and cinnamon sugar evenly on top; set aside for 10 minutes. Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Remove from oven and set aside to slightly cool.
Bourbon Sauce
1 cup heavy cream
1 teaspoon vanilla
3 egg yolks
1/2 cup granulated sugar
2-3 tablespoons bourbon
Heat the heavy cream and vanilla in a medium saucepan over medium-low heat, stirring frequently, 4 to 5 minutes, or until simmering. Remove from heat. Whisk the egg yolks and sugar together in a small mixing bowl until combined. Stir 1/2 cup of the warm cream into the egg mixture. Whisk vigorously for 1 minute. Pour the egg mixture into the warm cream. Cook over low heat, stirring constantly for about 2 to 3 minutes, just until simmering. Once mixture begins to simmer, stir well and cook for an additional 2 minutes. Remove from heat, stir in bourbon and strain. To server, spoon bread pudding into bowls and drizzle with warm bourbon sauce.
**index updated thru this post
Yay, I finally managed to get my favourite dessert in WDW! Big thanks to Grand Floridian Pastry Chef Erich Herbitschek.
TROPICAL FRUIT CREME BRULEE
Citricos, GRAND FLORIDIAN RESORT & SPA
Yield – 10 -12 servings – depending on size of dish
1 ¼ cup Heavy cream
2 Cups Tropical Fruit Puree
2 Cups Egg yolks
10 Oz Sugar
Set oven to 300 degrees. Place cream, tropical fruit puree and sugar into kettle. Bring temperature up to 160°. Add egg yolks to cream mixture while whisking continuously. Pour into bowls right away before mixture cools. Place 2 quarts of HOT water into the pans holding bowl after the bowl are full. Place into oven preset to 300°. – bake approximately 45 minutes. After 45 minutes check to see if firm – if firm remove from oven and slowly cool. Then chill. Before serving sprinkle with sugar and torch with appropriate gas torch
NOTE***It is important to get the cream and milk temperature as hot as possible without cooking the yolks when tempering.
NOTE**** Tropical fruit puree may not be readily available at your local supermarket. The fruit puree we use comes from Boiron, in France, and contains passion fruit, mango, pineapple, and lime in equal parts.
Ingredients for Beef Short Ribs:
2 cups cabernet wine
3 sprigs of rosemary
3 springs of thyme
1 whole garlic clove, minced
½ cup pearl onions
½ cup chopped button mushrooms
1 teaspoon black peppercorns
To taste salt
To taste pepper
4 pounds beef ribs
Method of preparation:
Ingredients for Mashed Potatoes:
4-6 potatoes, peeled
1/4 cup butter
1/2 cup heavy cream or milk
To taste salt
To taste pepper
Method of Preparation:
Red Snapper in Escabeche
Barcelona, Spain, Epcot Food and Wine Festival 2009
Serves 4
2 pounds red snapper fillets
Coarse salt, freshly ground black pepper, to taste
6 tablespoons extra virgin olive oil, divided
1 red onion, julienned
4 tablespoons olive oil
1 small garlic clove, thinly sliced
Pinch chili flakes
1 bay leaf
1 stalk celery
1/2 sweet red pepper, julienned
1/2 sweet yellow pepper, julienned
1 carrot, julienned
1/2 cup sliced Spanish olives
1 tablespoon capers with brine
1/2 cup white vinegar
1/4 cup sherry vinegar
1 tablespoon olive brine
1/2 cup chicken stock
1 teaspoon sugar
Coarse salt, to taste
1. Season the snapper fillet with salt and pepper. Heat 3 tablespoons olive oil in a skillet over medium heat. Sauté the snapper until lightly browned on both sides, about 3 to 4 minutes. Drain on paper towels and put the fish into a shallow glass dish.
2. Drain oil from the skillet, return it to medium heat and add remaining olive oil. Add the onion and sauté until softened, about 5 minutes. Stir in garlic, chili flakes and bay leaf.
3. Add celery, red and yellow peppers and carrots and cook another 2minutes. Stir in olives and capers.
4. Stir in the white vinegar, Sherry vinegar and olive brine.
5. Add chicken stock, sugar and salt and bring to a boil.
6. Spoon vegetables over snapper, then add vinegar sauce. Serve hot or cool to room temperature and refrigerate for at least 4 hours.
Crema Catalana
Barcelona, Spain, Epcot Food and Wine Festival 2009
Serves 4
2 tablespoons cornstarch
1 1/2 cups whole milk, divided
2 egg yolks
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
7 tablespoons granulated sugar, divided
1. Whisk cornstarch and 2 tablespoons of milk in a small mixing bowl until cornstarch is completely dissolved.
2. Whisk in egg yolks, lemon peel and orange peel. Set aside.
3. Stir together remaining milk and 6 tablespoons of sugar in a heavy saucepan over medium heat. Stir constantly over high heat for 2 to 3 minutes, or until mixture begins to boil. Whisk in cornstarch mixture and continue stirring for 3 to 5 minutes, or until mixture starts to thicken and begins to bubble.
4. Pour into 6-ounce ramekins, dividing equally. Allow mixture to cool, then chill overnight in refrigerator.
5. Preheat broiler. Sprinkle ramekins with remaining tablespoon of sugar.
6. Arrange ramekins on baking sheet and broil for 2 to 3 minutes, or until sugar bubbles and turns golden brown.(You will need to rotate the baking sheet a few times to ensure even browning.)
Note: you can use a hand-held kitchen torch instead of the broiler the caramelize the sugar topping.
Moqueca de Camarão
(Shrimp Stew with Coconut Milk)
Rio de Janeiro, Epcot International Food & Wine Festival 2009
Serves 4 to 6
36 large shrimp, peeled and de-veined
6 tablespoons chopped cilantro leaves, divided
2 tablespoons fresh lime juice
6 cloves garlic, finely chopped
1 teaspoon coarse salt
2 medium yellow onions, chopped, divided
1 (13.5-ounce) can coconut milk
1⁄4 cup extra virgin olive oil
4 plum tomatoes, chopped
2 tablespoons butter
4 cups cooked long-grain white rice
Place shrimp in wide shallow dish. Stir together 2 tablespoons cilantro, lime juice, garlic and salt in a small bowl and pour over shrimp. Turn shrimp to coat and marinate at room temperature for 20 minutes.
Purée half of the chopped onions and the coconut milk in a blender; set aside.
Heat oil in a large deep skillet over medium heat. Add remaining chopped onions and cook until translucent, 5 to 6 minutes. Add tomatoes and 2 tablespoons cilantro, stirring occasionally until tomatoes are soft, about 5 minutes. Stir in coconut milk purée and bring to a boil; reduce heat to medium-low and simmer for 8 to 10 minutes or until sauce is slightly thickened. Stir in butter.
Add shrimp, pouring any remaining marinade in the skillet. Stir in remaining cilantro. Bring to a boil, then reduce heat to medium, cover and cook for 5 minutes or just until shrimp turn pink. To serve, spoon over a little hot rice to soak up the delicious broth.
These were SO good. Picture credit goes to disneyfav4ever
Savannah Rolls (Corn and Greens Spring Rolls)
Jiko—The Cooking Place at Disney's Animal Kingdom Lodge
Makes 8
Spring Rolls
1 tablespoon olive oil
2 cups fresh corn
1/4 cup diced yellow onion
1 teaspoon minced garlic
2 cups firmly packed mixed baby lettuce
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 cup soft goat cheese
4 (8-inch) square frozen spring roll pastry wrappers made with wheat flour, thawed
1 egg yolk, lightly beaten
Vegetable oil, for frying
Curry Vinaigrette
1/2 cup safflower oil
1/4 cup rice vinegar
2 teaspoons lemon juice
2 teaspoons sambal olek (asian chili paste)
2 teaspoons honey
1 clove garlic, minced
1/4 teaspoon curry powder
2 teaspoons finely chopped fresh dill
For spring rolls:
1. Heat oil in a sauté pan over medium-high heat, and add onions. Cook for 3 minutes, until softened, then add garlic; sauté 2 to 3 minutes.
2. Add corn, and sauté for 4 to 5 minutes, until corn is tender.
3. Add lettuce, and cook for 3 minutes, until wilted. Add salt and pepper. Set aside to cool for 5 minutes. Add goat cheese, and stir until well combined.
4. Cut wrappers in half diagonally, forming two triangles. With the long side of one triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin log. Fold left and right corners of wrapper over filling, overlapping slightly. Dab top corner with egg yolk, then roll up wrapper away from you into a long thin roll, making sure ends and filling stay tucked inside. Place on a tray, seam side down. Repeat with remaining wrappers and filling, keeping tray of rolls loosely covered until ready to fry.
5. Heat 1 1/2 inches of oil in a heavy-bottom stockpot over medium-high heat until it reaches 365°. Working in batches, fry rolls for 4 to 5 minutes, until golden brown and crisp.
For curry vinaigrette:
1. Place oil, vinegar, lemon juice, sambal olek, honey, garlic, and curry powder in a blender. Process until smooth.
2. Add dill, and stir to combine.
3. Serve with Corn and Greens Spring Rolls.
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TROPICAL FRUIT CREME BRULEE
Citricos, GRAND FLORIDIAN RESORT & SPA
Yield – 10 -12 servings – depending on size of dish
1 ¼ cup Heavy cream
2 Cups Tropical Fruit Puree
2 Cups Egg yolks
10 Oz Sugar
Set oven to 300 degrees. Place cream, tropical fruit puree and sugar into kettle. Bring temperature up to 160°. Add egg yolks to cream mixture while whisking continuously. Pour into bowls right away before mixture cools. Place 2 quarts of HOT water into the pans holding bowl after the bowl are full. Place into oven preset to 300°. – bake approximately 45 minutes. After 45 minutes check to see if firm – if firm remove from oven and slowly cool. Then chill. Before serving sprinkle with sugar and torch with appropriate gas torch
NOTE***It is important to get the cream and milk temperature as hot as possible without cooking the yolks when tempering.
NOTE**** Tropical fruit puree may not be readily available at your local supermarket. The fruit puree we use comes from Boiron, in France, and contains passion fruit, mango, pineapple, and lime in equal parts.
Beef Short Ribs with Mashed Potatoes
Paris, France Kiosk
Epcot® International Food & Wine Festival 2009
Ingredients for Beef Short Ribs:
2 cups cabernet wine
3 sprigs of rosemary
3 springs of thyme
1 whole garlic clove, minced
½ cup pearl onions
½ cup chopped button mushrooms
1 teaspoon black peppercorns
To taste salt
To taste pepper
4 pounds beef ribs
Method of preparation:
- In an oven-safe dish, add all ingredients together.
- Cover dish and refrigerate for 12 hours.
- Uncover the dish and place in a 280° - 300° for 2 ½ hours or until tender.
Ingredients for Mashed Potatoes:
4-6 potatoes, peeled
1/4 cup butter
1/2 cup heavy cream or milk
To taste salt
To taste pepper
Method of Preparation:
- In a large pot, place peeled potatoes and cover with water. Bring to a boil. Let them cook until soft.
- Drain the water and place the potatoes in a large bowl. Using a hand mixer, mash the potatoes first.
- Add butter and heavy cream. This will make for smoother mashed potatoes.
- Season with salt and pepper.
Red Snapper in Escabeche
Barcelona, Spain, Epcot Food and Wine Festival 2009
Serves 4
2 pounds red snapper fillets
Coarse salt, freshly ground black pepper, to taste
6 tablespoons extra virgin olive oil, divided
1 red onion, julienned
4 tablespoons olive oil
1 small garlic clove, thinly sliced
Pinch chili flakes
1 bay leaf
1 stalk celery
1/2 sweet red pepper, julienned
1/2 sweet yellow pepper, julienned
1 carrot, julienned
1/2 cup sliced Spanish olives
1 tablespoon capers with brine
1/2 cup white vinegar
1/4 cup sherry vinegar
1 tablespoon olive brine
1/2 cup chicken stock
1 teaspoon sugar
Coarse salt, to taste
1. Season the snapper fillet with salt and pepper. Heat 3 tablespoons olive oil in a skillet over medium heat. Sauté the snapper until lightly browned on both sides, about 3 to 4 minutes. Drain on paper towels and put the fish into a shallow glass dish.
2. Drain oil from the skillet, return it to medium heat and add remaining olive oil. Add the onion and sauté until softened, about 5 minutes. Stir in garlic, chili flakes and bay leaf.
3. Add celery, red and yellow peppers and carrots and cook another 2minutes. Stir in olives and capers.
4. Stir in the white vinegar, Sherry vinegar and olive brine.
5. Add chicken stock, sugar and salt and bring to a boil.
6. Spoon vegetables over snapper, then add vinegar sauce. Serve hot or cool to room temperature and refrigerate for at least 4 hours.
Crema Catalana
Barcelona, Spain, Epcot Food and Wine Festival 2009
Serves 4
2 tablespoons cornstarch
1 1/2 cups whole milk, divided
2 egg yolks
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
7 tablespoons granulated sugar, divided
1. Whisk cornstarch and 2 tablespoons of milk in a small mixing bowl until cornstarch is completely dissolved.
2. Whisk in egg yolks, lemon peel and orange peel. Set aside.
3. Stir together remaining milk and 6 tablespoons of sugar in a heavy saucepan over medium heat. Stir constantly over high heat for 2 to 3 minutes, or until mixture begins to boil. Whisk in cornstarch mixture and continue stirring for 3 to 5 minutes, or until mixture starts to thicken and begins to bubble.
4. Pour into 6-ounce ramekins, dividing equally. Allow mixture to cool, then chill overnight in refrigerator.
5. Preheat broiler. Sprinkle ramekins with remaining tablespoon of sugar.
6. Arrange ramekins on baking sheet and broil for 2 to 3 minutes, or until sugar bubbles and turns golden brown.(You will need to rotate the baking sheet a few times to ensure even browning.)
Note: you can use a hand-held kitchen torch instead of the broiler the caramelize the sugar topping.
Moqueca de Camarão
(Shrimp Stew with Coconut Milk)
Rio de Janeiro, Epcot International Food & Wine Festival 2009
Serves 4 to 6
36 large shrimp, peeled and de-veined
6 tablespoons chopped cilantro leaves, divided
2 tablespoons fresh lime juice
6 cloves garlic, finely chopped
1 teaspoon coarse salt
2 medium yellow onions, chopped, divided
1 (13.5-ounce) can coconut milk
1⁄4 cup extra virgin olive oil
4 plum tomatoes, chopped
2 tablespoons butter
4 cups cooked long-grain white rice
Place shrimp in wide shallow dish. Stir together 2 tablespoons cilantro, lime juice, garlic and salt in a small bowl and pour over shrimp. Turn shrimp to coat and marinate at room temperature for 20 minutes.
Purée half of the chopped onions and the coconut milk in a blender; set aside.
Heat oil in a large deep skillet over medium heat. Add remaining chopped onions and cook until translucent, 5 to 6 minutes. Add tomatoes and 2 tablespoons cilantro, stirring occasionally until tomatoes are soft, about 5 minutes. Stir in coconut milk purée and bring to a boil; reduce heat to medium-low and simmer for 8 to 10 minutes or until sauce is slightly thickened. Stir in butter.
Add shrimp, pouring any remaining marinade in the skillet. Stir in remaining cilantro. Bring to a boil, then reduce heat to medium, cover and cook for 5 minutes or just until shrimp turn pink. To serve, spoon over a little hot rice to soak up the delicious broth.
These were SO good. Picture credit goes to disneyfav4ever
Savannah Rolls (Corn and Greens Spring Rolls)
Jiko—The Cooking Place at Disney's Animal Kingdom Lodge
Makes 8
Spring Rolls
1 tablespoon olive oil
2 cups fresh corn
1/4 cup diced yellow onion
1 teaspoon minced garlic
2 cups firmly packed mixed baby lettuce
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 cup soft goat cheese
4 (8-inch) square frozen spring roll pastry wrappers made with wheat flour, thawed
1 egg yolk, lightly beaten
Vegetable oil, for frying
Curry Vinaigrette
1/2 cup safflower oil
1/4 cup rice vinegar
2 teaspoons lemon juice
2 teaspoons sambal olek (asian chili paste)
2 teaspoons honey
1 clove garlic, minced
1/4 teaspoon curry powder
2 teaspoons finely chopped fresh dill
For spring rolls:
1. Heat oil in a sauté pan over medium-high heat, and add onions. Cook for 3 minutes, until softened, then add garlic; sauté 2 to 3 minutes.
2. Add corn, and sauté for 4 to 5 minutes, until corn is tender.
3. Add lettuce, and cook for 3 minutes, until wilted. Add salt and pepper. Set aside to cool for 5 minutes. Add goat cheese, and stir until well combined.
4. Cut wrappers in half diagonally, forming two triangles. With the long side of one triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin log. Fold left and right corners of wrapper over filling, overlapping slightly. Dab top corner with egg yolk, then roll up wrapper away from you into a long thin roll, making sure ends and filling stay tucked inside. Place on a tray, seam side down. Repeat with remaining wrappers and filling, keeping tray of rolls loosely covered until ready to fry.
5. Heat 1 1/2 inches of oil in a heavy-bottom stockpot over medium-high heat until it reaches 365°. Working in batches, fry rolls for 4 to 5 minutes, until golden brown and crisp.
For curry vinaigrette:
1. Place oil, vinegar, lemon juice, sambal olek, honey, garlic, and curry powder in a blender. Process until smooth.
2. Add dill, and stir to combine.
3. Serve with Corn and Greens Spring Rolls.
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Here are some from Vienna, Austria.
Mushroom Soup
Vienna, Austria, Epcot Food and Wine Festival 2009
8 (1-cup) servings
1/2 cup dried porcini mushrooms
3 cups vegetable stock
5 medium ribs of celery, chopped
2 large onions, chopped
5 large carrots, chopped
12 large fresh shiitake mushrooms, sliced
2 cups sliced crimini mushrooms
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup sour cream
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
Coarse salt, freshly ground pepper, to taste
1. Rinse and dry the porcini mushrooms. Place in 2 cups of cold water in a medium bowl; set aside to soak for at least four hours or overnight.
2. Place the vegetable stock in a large pot over medium heat and cook for 4 to 5 minutes until it begins to simmer. Stir in celery, onions, and carrots.
3. Strain the dried mushrooms, stirring the liquid into the stock. Chop porcinis into 1/4 inch pieces and add to the stock.
4. Stir in shiitake mushrooms and crimini mushrooms, cover with a tight fitting lid and reduce heat to low. Cook for about an hour, or until vegetables are tender.
5. Melt butter in a small saucepan over low heat. Add flour to make the roux, and cook, stirring constantly until smooth, 2 to 3 minutes.
6. Remove 1 cup broth from soup and add to the roux, whisking constantly for 1 to 2 minutes or until roux slightly thickens and is free of lumps. Stir into soup.
7. Stir in parsley and dill. Purée soup with immersion blender for 2 to 3 minutes or until smooth.
8. Add sour cream, whisking constantly for 1 to 2 minutes until well blended. Season to taste with salt and pepper. Serve in warm bowls.
Goulash mit Servietten Knoedel (Paprika Beef Stew with Bacon Dumplings)
Vienna, Austria, Epcot Food and Wine Festival 2009
Serves 4 - 6
Goulash
1/4 cup vegetable oil
2 cups finely diced onion
1 green bell pepper, ribs removed, sliced into thin strips
4 garlic cloves, finely minced
2 pounds beef stew
Coarse salt, freshly ground black pepper, to taste
2 tablespoons Hungarian paprika
1/4 teaspoon cayenne pepper
1 teaspoon caraway seeds
2 bay leaves
1 (28 ounce) can tomatoes, crushed by hand
Lemon zest from two lemons
Bacon Dumplings
1 (16 oz) loaf unsliced soft white bread
3 slices bacon
3/4 cup chopped white onion
1/2 cup chopped celery
1/2 cup heavy cream
Salt, freshly ground black pepper, to taste
5 eggs
1 tablespoon chopped chives
Pinch nutmeg
For Goulash:
1. Heat the oil in a heavy saucepan. Sauté the onions and bell pepper in the oil until translucent but not browned, stirring occasionally. Stir in garlic.
2. Stir in the beef and season with salt and pepper. As beef cooks, add the paprika, cayenne pepper, caraway seeds, and bay leaves. Cover and cook over low heat for 10 to 15 minutes.
3. Stir in tomatoes and return to a simmer; cook, stirring occasionally, until meat is tender, about 1 hour. Taste and adjust the seasoning if necessary.
4. Remove the bay leaves; stir in lemon zest just before serving.
For Bacon Dumplings:
1. Slice bread into 12 slices, then trim crust and dice slices into 1 inch cubes. Set aside.
2. Fry bacon until crisp in a skillet over medium heat. Remove from the skillet and sauté celery and onions in the rendered bacon fat. Crumble bacon strips and set aside.
3. Add heavy cream to the skillet, stirring to loosen any browned bits on the bottom. Season with salt, pepper and nutmeg. Stir in crumble bacon and remove from heat.
4. Whisk eggs in a bowl large enough to hold the bread cubes. Stir in the warm cream, then fold in bread cubes and chives.
5. With your hands, form an oblong roll that will fit in a pan. Wrap in plastic wrap, then seal in aluminum foil. Poach, covered, in simmering water for 45 minutes.
6. Remove from water, unwrap and cool. To serve, slice and sauté in butter. Top with goulash.
Note: look for paprika specifically labeled "Hungarian, " as it delivers vibrant color and rich flavors to this dish.
My Note: My mother has been making these kind of dumplings her entire life (they are my favorite kind), and she has never wrapped them in plastic wrap and aluminum foil before cooking. They didn't even have those kind of things in the tiny German farming village she grew up and where she learned to make proper dumplings by watching her grandmother. A German girl was not considered a good wife unless she knew how to make proper dumplings. A Serviette is a napkin and the "oblong" shape is wraped in a type of linen napkin and boiled. You could also use cheesecloth or just make round balls and drop them into boiling water. It is NEVER wrapped in plastic *shudder*.
Spaetzle Gratin
Germany Pavilion, Chef Artur Bukalo, Epcot 2009 Food and Wine Festival
Spaetzle Gratin
2 tablespoons butter
¼ cup diced onions
¼ cup diced ham
1-cup heavy cream
1-cup milk
¾ cup whole eggs
2 cups Spaetzle (home made or purchased)
¼ cup Gruyere cheese
½ cup or more Cheddar cheese for topping
Salt and pepper to taste
Ingredients for the Spaetzle noodles:
3 cups all-purpose flour
1 ¾ teaspoons salt
1 ¼ cups whole milk
3 large eggs
½ cup heavy cream
2 tablespoons olive oil
Spaetzle machine
Prepare the Spaetzle noodles first. To make the pasta, first bring a pot of salted water to a boil and keep at a bare simmer. Fill another large bowl with very cold water and set aside.
Whisk together flour and 1-teaspoon salt in a medium bowl. Whisk together milk, eggs, and heavy cream in another bowl, then whisk into flour until batter is smooth.
In the pot with simmering water, push the pasta through the Spaetzle machine. You could also use a colander with larger holes to create the noodle strands. When they start floating to the surface after about a minute, transfer the noodles to the bowl of cold water.
Toss the drained Spaetzle with a little oil. You can find Spaetzle at a German Specialty store if you prefer to purchase them.
For the sauce, start by adding butter to a sauté pan. Sauté diced onions and ham in butter. In a separate bowl, mix heavy cream, milk and whole eggs. That is going to help congeal the pasta together and give the dish its binding and great flavor.
Add the sautéed ham and onions and Gruyere cheese to the Spaetzle. Add the cream-milk-eggs liquid inside the casserole dish and mix together. Don't forget to add salt and pepper to taste.
The last step is to add extra aged cheddar cheese over the top of the mixed Spaetzle.
Put in a 350-degree oven and bake for about 15 minutes.
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Mushroom Soup
Vienna, Austria, Epcot Food and Wine Festival 2009
8 (1-cup) servings
1/2 cup dried porcini mushrooms
3 cups vegetable stock
5 medium ribs of celery, chopped
2 large onions, chopped
5 large carrots, chopped
12 large fresh shiitake mushrooms, sliced
2 cups sliced crimini mushrooms
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup sour cream
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
Coarse salt, freshly ground pepper, to taste
1. Rinse and dry the porcini mushrooms. Place in 2 cups of cold water in a medium bowl; set aside to soak for at least four hours or overnight.
2. Place the vegetable stock in a large pot over medium heat and cook for 4 to 5 minutes until it begins to simmer. Stir in celery, onions, and carrots.
3. Strain the dried mushrooms, stirring the liquid into the stock. Chop porcinis into 1/4 inch pieces and add to the stock.
4. Stir in shiitake mushrooms and crimini mushrooms, cover with a tight fitting lid and reduce heat to low. Cook for about an hour, or until vegetables are tender.
5. Melt butter in a small saucepan over low heat. Add flour to make the roux, and cook, stirring constantly until smooth, 2 to 3 minutes.
6. Remove 1 cup broth from soup and add to the roux, whisking constantly for 1 to 2 minutes or until roux slightly thickens and is free of lumps. Stir into soup.
7. Stir in parsley and dill. Purée soup with immersion blender for 2 to 3 minutes or until smooth.
8. Add sour cream, whisking constantly for 1 to 2 minutes until well blended. Season to taste with salt and pepper. Serve in warm bowls.
Goulash mit Servietten Knoedel (Paprika Beef Stew with Bacon Dumplings)
Vienna, Austria, Epcot Food and Wine Festival 2009
Serves 4 - 6
Goulash
1/4 cup vegetable oil
2 cups finely diced onion
1 green bell pepper, ribs removed, sliced into thin strips
4 garlic cloves, finely minced
2 pounds beef stew
Coarse salt, freshly ground black pepper, to taste
2 tablespoons Hungarian paprika
1/4 teaspoon cayenne pepper
1 teaspoon caraway seeds
2 bay leaves
1 (28 ounce) can tomatoes, crushed by hand
Lemon zest from two lemons
Bacon Dumplings
1 (16 oz) loaf unsliced soft white bread
3 slices bacon
3/4 cup chopped white onion
1/2 cup chopped celery
1/2 cup heavy cream
Salt, freshly ground black pepper, to taste
5 eggs
1 tablespoon chopped chives
Pinch nutmeg
For Goulash:
1. Heat the oil in a heavy saucepan. Sauté the onions and bell pepper in the oil until translucent but not browned, stirring occasionally. Stir in garlic.
2. Stir in the beef and season with salt and pepper. As beef cooks, add the paprika, cayenne pepper, caraway seeds, and bay leaves. Cover and cook over low heat for 10 to 15 minutes.
3. Stir in tomatoes and return to a simmer; cook, stirring occasionally, until meat is tender, about 1 hour. Taste and adjust the seasoning if necessary.
4. Remove the bay leaves; stir in lemon zest just before serving.
For Bacon Dumplings:
1. Slice bread into 12 slices, then trim crust and dice slices into 1 inch cubes. Set aside.
2. Fry bacon until crisp in a skillet over medium heat. Remove from the skillet and sauté celery and onions in the rendered bacon fat. Crumble bacon strips and set aside.
3. Add heavy cream to the skillet, stirring to loosen any browned bits on the bottom. Season with salt, pepper and nutmeg. Stir in crumble bacon and remove from heat.
4. Whisk eggs in a bowl large enough to hold the bread cubes. Stir in the warm cream, then fold in bread cubes and chives.
5. With your hands, form an oblong roll that will fit in a pan. Wrap in plastic wrap, then seal in aluminum foil. Poach, covered, in simmering water for 45 minutes.
6. Remove from water, unwrap and cool. To serve, slice and sauté in butter. Top with goulash.
Note: look for paprika specifically labeled "Hungarian, " as it delivers vibrant color and rich flavors to this dish.
My Note: My mother has been making these kind of dumplings her entire life (they are my favorite kind), and she has never wrapped them in plastic wrap and aluminum foil before cooking. They didn't even have those kind of things in the tiny German farming village she grew up and where she learned to make proper dumplings by watching her grandmother. A German girl was not considered a good wife unless she knew how to make proper dumplings. A Serviette is a napkin and the "oblong" shape is wraped in a type of linen napkin and boiled. You could also use cheesecloth or just make round balls and drop them into boiling water. It is NEVER wrapped in plastic *shudder*.
Spaetzle Gratin
Germany Pavilion, Chef Artur Bukalo, Epcot 2009 Food and Wine Festival
Spaetzle Gratin
2 tablespoons butter
¼ cup diced onions
¼ cup diced ham
1-cup heavy cream
1-cup milk
¾ cup whole eggs
2 cups Spaetzle (home made or purchased)
¼ cup Gruyere cheese
½ cup or more Cheddar cheese for topping
Salt and pepper to taste
Ingredients for the Spaetzle noodles:
3 cups all-purpose flour
1 ¾ teaspoons salt
1 ¼ cups whole milk
3 large eggs
½ cup heavy cream
2 tablespoons olive oil
Spaetzle machine
Prepare the Spaetzle noodles first. To make the pasta, first bring a pot of salted water to a boil and keep at a bare simmer. Fill another large bowl with very cold water and set aside.
Whisk together flour and 1-teaspoon salt in a medium bowl. Whisk together milk, eggs, and heavy cream in another bowl, then whisk into flour until batter is smooth.
In the pot with simmering water, push the pasta through the Spaetzle machine. You could also use a colander with larger holes to create the noodle strands. When they start floating to the surface after about a minute, transfer the noodles to the bowl of cold water.
Toss the drained Spaetzle with a little oil. You can find Spaetzle at a German Specialty store if you prefer to purchase them.
For the sauce, start by adding butter to a sauté pan. Sauté diced onions and ham in butter. In a separate bowl, mix heavy cream, milk and whole eggs. That is going to help congeal the pasta together and give the dish its binding and great flavor.
Add the sautéed ham and onions and Gruyere cheese to the Spaetzle. Add the cream-milk-eggs liquid inside the casserole dish and mix together. Don't forget to add salt and pepper to taste.
The last step is to add extra aged cheddar cheese over the top of the mixed Spaetzle.
Put in a 350-degree oven and bake for about 15 minutes.
__________________
EvilQueen-T
Well-Known Member
country potato and cabbage soup from swan & dolphin
Ingredients:
3 Tbsp extra virgin olive oil
4 ounces thick cut bacon diced
1 large onion thinly sliced
1/2 cup dry white wine
6 parsley sprigs
6 thyme sprigs
1 bay leaf
1 lb small red potatoes thinly sliced
1 large leek thinly sliced and rinsed well
6 cups chicken stock
1 lb green cabbage finely shredded to = 4 cups
salt and freshly ground pepper
2 tbsp snipped chives
three 1/2 inch thick slices of country bread cut into cubes
2 garlic cloves lightly smashed
2 Tbsp minced parsley
Method of Preparation:
In a soup pot, heat 1 tablespoon of the oil.
Add the bacon and cook over moderately high heat until crisp, 5 minutes.
Add the onion and leek and cook over low heat until softened, 10 minutes.
Add the wine and simmer until nearly evaporated, 5 minutes.
Tie the parsley sprigs, thyme sprigs, and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil then simmer until the potatoes are tender, about 10 minutes.
Add the cabbage.
Season with salt and pepper, simmer until the cabbage is tender, 10 to 15 minutes longer.
discard the herb bundle.
stir in the chives.
meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil.
add the bread and garlic.
cook over moderate heat, stirring until the croutons are golden brown, 6 minutes.
discard the garlic.
season with salt and sprinkle with the minced parsley.
Presentation:
Ladle the soup into deep bowls. Sprinkle with the croutons and serve.
serves 4
this is from the monthly news letter from the swan and dolphin and i haven't had it myself from this recipe but my polish mother-in-law makes something similar and my husband and several members of my family love it so i think i'll be making this in the future to see how it compares.
Ingredients:
3 Tbsp extra virgin olive oil
4 ounces thick cut bacon diced
1 large onion thinly sliced
1/2 cup dry white wine
6 parsley sprigs
6 thyme sprigs
1 bay leaf
1 lb small red potatoes thinly sliced
1 large leek thinly sliced and rinsed well
6 cups chicken stock
1 lb green cabbage finely shredded to = 4 cups
salt and freshly ground pepper
2 tbsp snipped chives
three 1/2 inch thick slices of country bread cut into cubes
2 garlic cloves lightly smashed
2 Tbsp minced parsley
Method of Preparation:
In a soup pot, heat 1 tablespoon of the oil.
Add the bacon and cook over moderately high heat until crisp, 5 minutes.
Add the onion and leek and cook over low heat until softened, 10 minutes.
Add the wine and simmer until nearly evaporated, 5 minutes.
Tie the parsley sprigs, thyme sprigs, and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil then simmer until the potatoes are tender, about 10 minutes.
Add the cabbage.
Season with salt and pepper, simmer until the cabbage is tender, 10 to 15 minutes longer.
discard the herb bundle.
stir in the chives.
meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil.
add the bread and garlic.
cook over moderate heat, stirring until the croutons are golden brown, 6 minutes.
discard the garlic.
season with salt and sprinkle with the minced parsley.
Presentation:
Ladle the soup into deep bowls. Sprinkle with the croutons and serve.
serves 4
this is from the monthly news letter from the swan and dolphin and i haven't had it myself from this recipe but my polish mother-in-law makes something similar and my husband and several members of my family love it so i think i'll be making this in the future to see how it compares.
RASPBERRY FLORENTINE COOKIE
Biergarten Restaurant, EPCOT WALT DISNEY WORLD
Serves: 8 people
1 sheet (24 x 16 x ½ inches) Cookie dough (see below)
2 cups Raspberry jam
1½ cup Almond slices, blanched
Lay short cookie dough on sheet tray. Smear with jam (apricot, raspberry, or jam of your choice). Sprinkle with almonds. Bake at 375 degrees for 15-18 minutes. When cooled, cut into pieces.
*Short dough is a simple recipe that has many uses. The kitchen uses it to create cookies of different flavor or line tart pans.
Press-In Pan Cookie Dough• 2 cups a.p.flour
• ½ t table salt
• ½ t baking powder
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1.2 tsp. vanilla
Whisk together in a bowl and set aside; flour, baking powder, salt.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld.
Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined - not a second longer.
Place the dough on a paper lined sheet pan and press the dough out as flat as possible so it can cool quickly. Cover in plastic wrap refrigerate from 30 minutes - 4 hours, so it is firm.
Roll out the dough into a rectange sheet - 3 mm thick. Put on 24 x 16 x ½ sheet.
Gingerbread CookiesDisney’s Grand Floridian Resort & Spa
Makes 36 cookies
2 sticks softened butter
2 1/2 cups confectioner’s sugar, sifted
2 eggs
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3 2/3 cups all purpose flour
2 1/2 teaspoons ground cinnamon
2 1/4 teaspoons ground coriander
2 teaspoons ground star anise
1 teaspoon ground fennel
1 teaspoon ground ginger
1 teaspoon ground clove
1/4 teaspoon ground mace
Ingredients for decorations optional
1/4 cup milk
1 cup colored sugar granules
Directions
1. Cream the butter and sugar in a large mixing bowl until smooth using an electric mixer. Add the eggs and mix until combined.
2. Sift all the remaining dry ingredients in a separate large mixing bowl and mix well. With the mixer on low, slowly add the dry ingredients to the butter mixture until a dough forms
3. Remove dough from the bowl and wrap in plastic wrap; place in refrigerator until firm, two to four hours.
4. Preheat oven to 350 degrees and grease cookie sheets.
5. Remove dough from refrigerator and allow dough to sit at room temperature for about 15 minutes, until pliable. Divide dough in half and place on floured work surface. Using a rolling pin, roll the dough out until about 1/8 inch thick. While rolling, flour the work surface and rolling pin as needed.
6. Cut out desired cookie shapes with cookie cutters. Transfer cookies to a greased cookie sheet, placing them 1 inch apart.
7. Lightly brush cookies with milk and sprinkle with sugar granules as desired.
8. Bake until firm and edges begin to darken, 10-14 minutes. Allow cookies to cool on the cookie sheet for a minute, then transfer to wire racks to cool completely.
Cook’s notes:
You can find star anise in the ethnic aisle in your local grocery store. To get the best flavor from this spice, you will need to grind the whole star anise pod. For the neatest edges, dip your cookie cutters in flour before cutting out each cookie.
Biergarten Restaurant, EPCOT WALT DISNEY WORLD
Serves: 8 people
1 sheet (24 x 16 x ½ inches) Cookie dough (see below)
2 cups Raspberry jam
1½ cup Almond slices, blanched
Lay short cookie dough on sheet tray. Smear with jam (apricot, raspberry, or jam of your choice). Sprinkle with almonds. Bake at 375 degrees for 15-18 minutes. When cooled, cut into pieces.
*Short dough is a simple recipe that has many uses. The kitchen uses it to create cookies of different flavor or line tart pans.
Press-In Pan Cookie Dough• 2 cups a.p.flour
• ½ t table salt
• ½ t baking powder
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1.2 tsp. vanilla
Whisk together in a bowl and set aside; flour, baking powder, salt.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld.
Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined - not a second longer.
Place the dough on a paper lined sheet pan and press the dough out as flat as possible so it can cool quickly. Cover in plastic wrap refrigerate from 30 minutes - 4 hours, so it is firm.
Roll out the dough into a rectange sheet - 3 mm thick. Put on 24 x 16 x ½ sheet.
Gingerbread CookiesDisney’s Grand Floridian Resort & Spa
Makes 36 cookies
2 sticks softened butter
2 1/2 cups confectioner’s sugar, sifted
2 eggs
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3 2/3 cups all purpose flour
2 1/2 teaspoons ground cinnamon
2 1/4 teaspoons ground coriander
2 teaspoons ground star anise
1 teaspoon ground fennel
1 teaspoon ground ginger
1 teaspoon ground clove
1/4 teaspoon ground mace
Ingredients for decorations optional
1/4 cup milk
1 cup colored sugar granules
Directions
1. Cream the butter and sugar in a large mixing bowl until smooth using an electric mixer. Add the eggs and mix until combined.
2. Sift all the remaining dry ingredients in a separate large mixing bowl and mix well. With the mixer on low, slowly add the dry ingredients to the butter mixture until a dough forms
3. Remove dough from the bowl and wrap in plastic wrap; place in refrigerator until firm, two to four hours.
4. Preheat oven to 350 degrees and grease cookie sheets.
5. Remove dough from refrigerator and allow dough to sit at room temperature for about 15 minutes, until pliable. Divide dough in half and place on floured work surface. Using a rolling pin, roll the dough out until about 1/8 inch thick. While rolling, flour the work surface and rolling pin as needed.
6. Cut out desired cookie shapes with cookie cutters. Transfer cookies to a greased cookie sheet, placing them 1 inch apart.
7. Lightly brush cookies with milk and sprinkle with sugar granules as desired.
8. Bake until firm and edges begin to darken, 10-14 minutes. Allow cookies to cool on the cookie sheet for a minute, then transfer to wire racks to cool completely.
Cook’s notes:
You can find star anise in the ethnic aisle in your local grocery store. To get the best flavor from this spice, you will need to grind the whole star anise pod. For the neatest edges, dip your cookie cutters in flour before cutting out each cookie.
EvilQueen-T
Well-Known Member
have you made this yet?
Has anyone tried the Monqueca de Camarao (Shrimp Stew with Coconut Milk)? I picked up the ingredients with my regular shopping this week but was wondering if anyone had any comments/suggestions for it. thanks.
Has anyone tried the Monqueca de Camarao (Shrimp Stew with Coconut Milk)? I picked up the ingredients with my regular shopping this week but was wondering if anyone had any comments/suggestions for it. thanks.
EvilQueen-T
Well-Known Member
ok so i went ahead and made the Monqueca de Camarao (Shrimp Stew with Coconut Milk) and it was easy to make, pretty to look at. taste was good but definately needed salt (and i'm not a salt person AT ALL). i had 7 family members try it, 1 didn't like it at all, the rest really liked it, all but 2 said needed salt or similar. we ended up making 2 cups (dry) rice per package directions and just went ahead and added it into the stew right in the pot. nice for a cool day, simple for after work type of meal.