Thanks for all those Food and Wine Festival recipes EvilQueen-T. I have a few more.
Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce
Epcot Food and Wine Festival 2011, American Adventure Pavilion
Makes 6-8 servings.
1 store-bought spice cake mix, prepared per package directions and cooled
1/3 cup plus 2 tablespoons old-fashioned oats
1/4 cup plus 2 tablespoons flour
1/4 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, melted
1/2 cup apricot jam
1/4 cup orange juice
1 egg yolk (or 1/4 cup pasteurized egg yolks)
3/4 cup canned pumpkin pie filling
3/4 cup white chocolate chips
1 cup heavy cream
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries , plus extra as garnish
Prepare cake as following package directions. Cool completely. Cut into cubes and set aside.
To make streusel:
Preheat oven to 325°F. Line a sheet pan with foil; set aside.
Combine oats, flour, brown sugar and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly. Pour onto prepared sheet pan. Bake 15 to 20 minutes, or until golden brown. Set aside to cool; crumble into small pieces. Set aside.
To make apricot-orange sauce:
Combine apricot jam and orange juice in a medium mixing bowl. Whisk together until smooth. Set aside.
To make pumpkin mousse:
Combine egg yolk and pumpkin pie filling in a medium mixing bowl. Place white chocolate chips in a microwave safe bowl. Microwave on HIGH for 2 minutes or until melted and smooth, stopping every 30 seconds to stir. Stir melted white chocolate into pumpkin mixture. Using an electric mixer on high speed, whip cream in a medium mixing bowl until stiff peaks form. Gently fold whipped cream into pumpkin mixture.
To assemble trifle:
Place a dollop of mousse at the bottom of a serving dish. Top with Craisins® dried cranberries and a drizzle of sauce. Place a few cubes of cake over mousse. Top with another layer of mousse, Craisins® and sauce, then top with streusel. Garnish with a few Craisins® on top.
Chili
Roaring Fork, Disney's Wilderness Lodge resort
Serves 4 to 6
2 pounds ground beef
2 cups diced sweet yellow onion
1 cup each: diced green bell pepper and celery
1 tablespoon chopped garlic
2 teaspoons seasoned salt
2 tablespoons onion powder
1 tablespoon each: celery salt and chili powder
1/2 tablespoon ground cumin
1 teaspoon ground black pepper
1 cup full-flavored beer
24-ounce can diced tomatoes
14.5-ounce can kidney beans, drained and rinsed
1 cup low-sodium vegetable juice
1 tablespoon hot sauce, or more to taste
1 tablespoon barbecue sauce
1. Brown beef in heavy-bottomed pot on medium-high heat. If needed, drain excess fat from pan, leaving about a tablespoon. Add onion, green pepper, celery, garlic and seasoned salt. Stir to combine, cover pot. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
2. Stir in onion powder, celery salt, chili powder, cumin and pepper. Add beer, and scrape any bits from bottom of pan. Add tomatoes, beans, vegetable juice, hot sauce and barbecue sauce.
3. Cover pan and simmer until vegetables are tender and flavors are well combined, 25-30 minutes.
Baked Pumpkin Cheesecake
Raglan Road, Downtown Disney
Serves 12
Crust:
550g/1lb 4 oz. digestive biscuits (editor’s note: a common USA substitute is graham crackers)
225g/8 oz. /2 sticks butter, melted
Spiced Topping:
1 medium pumpkin (35g/12oz/3 cups of pumpkin flesh peeled, seeded and chopped) (you can substitute canned pumpkin for fresh pumpkin in the same amounts)
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground ginger
375g/13oz/generous 1 ½ cups cream cheese
225g/8 oz. /scant 1 ¼ cups (solidly packed) Demerara sugar (You can substitute light brown sugar)
3 large free-range eggs
½ tsp. vanilla extract
50ml/2fl oz. / ¼ cup Baileys cream liqueur
Honey, for drizzling
Icing/Confectioner’s sugar, for dusting
Fresh mint sprig, to decorate
1. Preheat the oven to 170°C/325°F/Gas Mark 3. Break the biscuits up in a crumb like consistency in the food processor or by placing them in a freezer bag and bashing them with a rolling pin. Tip into a bowl and mix in the melted butter. Using a large spoon or a potato masher, press the mixture onto the base of a 20cm/8in loose-bottomed spring form tin. Bake in the oven for 8-10 minutes, or until just firm. Remove from the oven and allow the mixture to cool down.
2. Place the pumpkin chunks on a baking tray and bake in the oven for 35 – 45 minutes, or until they have softened completely. Transfer to a food processor or blender, then add the spices and blend until completely smooth – leave the blender running for at least 3 minutes. Allow to cool thoroughly.
3. In a large mixing bowl, cream the cheese with the sugar until light and fluffy. Mix in the eggs, spiced pumpkin puree, vanilla extract and Baileys. Make sure the mixture is completely blended together. Pour the mixture on top of the biscuit base and transfer to the oven for 40 – 45 minutes, or until the mixture is set around the edges but still slightly wobbly in the centre. Allow to cool slightly, then refrigerate for at least 3 hours but preferably overnight.
4. Drizzle with just a little honey if you like and slice with a hot sharp knife. A shake of icing sugar and a sprig of fresh mint on each slice will finish it perfectly.
Chocolate Peanut Butter Marshmallow Squares
Epcot and Disney’s Hollywood Studios Private Events Menu
Makes approximately 40 squares.
1 cup butter
1 cup peanut butter
24 ounces semisweet or milk chocolate
10.5-ounce bag mini marshmallows
12-ounce bag peanut butter chips (or salted peanuts)
Combine butter, peanut butter and chocolate in a double boiler, stirring just until smooth. Remove mixture from heat. Stir in 4 cups of mini marshmallows, followed by 1 cup of peanut butter chips. Working quickly so the chips don’t completely melt, spread mixture into a buttered 9×13-inch baking dish. Scatter remaining peanut butter chips and marshmallows across the top and lightly press them into the surface to set. Cool in refrigerator before cutting into squares. Store in an airtight container at room temperature.
Tiramisu
Epcot Food and Wine Festival 2011, Cake Boss Buddy Valastro’s Culinary Demo
1 cup brewed espresso
1 cup granulated sugar
1/4 cup plus 1 Tb. coffee liqueur
4 extra-large egg yolks
1 lb. mascarpone cheese
2 Tb. sweet marsala
1 cup heavy cream
40 store-bought ladyfingers
1/4 cup cocoa powder
Put the espresso, 1/2 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
Put the yolks, marscapone, marsala, remaining 1/2 cup sugar and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, about 7 minutes. (If you don't have a stand mixer, you can use a hand mixer fitted with the whip attachment.) Transfer the mixture to another bowl and clean and dry the mixer bowl and the whip attachment, returning them both to the mixer.
Put the cream in the bowl of the mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
To assemble:
One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 12-inch by 8-inch pan. Spoon a layer of cream over the ladyfingers. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to three days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.
Olive Tapenade Stuffed Lamb with Balsamic Fig Glaze
Epcot Food & Wine Festival 2010, Robert Irvine Demo
Serves 4
2 racks domestic lamb
2 cups breadcrumbs
1 cup Kalamata olives - pitted and diced
1/2 cup rehydrated sun-dried tomatoes - minced
2 tablespoons minced garlic
1 tablespoon basil, minced
1 tablespoon rosemary, minced
1 tablespoon grape seed oil
Method for Lamb:
Season exterior of a lamb with salt and pepper, then in saucepan over medium-high heat, bring grape seed oil to verge of smoking. Once oil is hot, add the seasoned lamb, to hot oil and sear to a golden-brown; this should take 4 to 5 minutes, reduce heat to medium and repeat searing process on both sides, then remove lamb from heat.
Allow lamb too cool to the touch then spread top of lamb rack with apricot glaze and finished with breadcrumbs, evenly topping, then finish in 400°F oven for 10 to 12 minutes or until desired temperature is achieved.
Remove lamb from oven and Handel, allowing rack to rest for five minutes. Slice and serve with balsamic fig glaze and starch of choice.
Method for Stuffing:
In mixing bowl blend, by hand or with a wooden spoon, olives, basil, rosemary, salt, pepper, tomatoes, olive oil and garlic. This mixture will be our stuffing for the lamb. Next with a knife steel, knife or dowel create a 1/4 inch hole through I of lamb chop, side to side. Carefully fill lamb with previous stuffing and hold cold preparing sauce.
Balsamic Fig Glaze
1 quart Balsamic vinegar, dark, Modena Vinegar
1/4 cup figs, fresh
salt and pepper to season
1 tablespoon granulated sugar
2 tablespoons grape seed oil, optional cooking method
In heavy bottomed sauce pot, over low heat reduce vinegar by 50%, then reduce to minimum heat, add sugar and figs and further reduced by 30% volume, remove from heat when you have 3/4 cup vinegar remaining.
Remove from heat and pour through strainer to remove remaining figs.
Note: the vinegar needs to be stirred throughout the process, to not burn.
Roast Beef Tenderloin with Cranberry-Red Wine Sauce
Epcot Food & Wine Festival 2011, Chef Ming Tsai Cooking Demo
Serves 6
1 tablespoon olive oil
1 (2 lb.) center-cut beef tenderloin
salt and pepper
3 tablespoons butter
1/3 cup minced shallots
2 garlic cloves, minced
1 cup red wine
1 cup Ocean Spray® 100% Juice Cranberry Juice Blend
3/4 cup beef broth
1 teaspoon chopped fresh thyme
Heat oven to 425°F. Spray small rimmed baking sheet with cooking spray. Heat oil in large wide skillet over medium-high heat until hot. Add beef and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium if necessary. Place beef on baking sheet; season beef with salt and pepper. Reserve skillet.
Bake 20 to 25 minutes or until internal thermometer reaches 132 to 135 for medium-rare. Let stand loosely covered 10 minutes before slicing.
Meanwhile, add 1 tablespoon of the butter to reserved skillet and melt over medium heat. Add shallots and cook 1 minute. Add garlic and cook 20 seconds. Add wine and increase heat to high. Add cranberry juice, beef broth and thyme and boil 10 to 15 minutes or until slightly thickened (you’ll see the bottom of the pan as you stir). Reduce heat to medium and whisk in remaining 2 tablespoons butter; strain. Serve with Cranberry Gingered Sweet Potatoes and Bok Choy with Fermented Black Beans and Ginger.
Cranberry Gingered Sweet Potatoes
Serves 4
6 Tablespoons Butter
6 Garlic Cloves, Peeled
2 Tablespoons Finely Chopped Fresh Ginger
1 1/2 Cups Heavy Cream
1/2 Cup Chopped Ocean Spray® Craisins® Dried Cranberries
4 Medium Sweet Potatoes, Forked, Wrapped in Foil and Baked Through
Salt and Freshly Ground Black Pepper to taste
Set oven to 350ºF and bake foil wrapped Sweet Potatoes until they can be pierced easily with the tip of a knife, 45-60 minutes. Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm.
Prepare sweet potato mash: unwrap hot sweet potatoes and scoop flesh into a food processor. Add the cream and process until well blended. Add the remaining butter and season with salt and pepper, add Ocean Spray® Craisins® Dried Cranberries and pulse until smooth.
For a more country style mix in a heat proof bowl with a potato masher instead of a food processor. Add the cream and process until well blended. Add the remaining butter and season with salt and pepper, add Crasins and blend until smooth.
Bok Choy with Fermented Black Beans and Ginger
Serves 4
1 tablespoon of garlic, minced
1 tablespoon of ginger, minced
½ tablespoon of fermented black beans, minced
6 heads of baby bok choy, cut in half, cored and rinsed
6 scallions, sliced, whites and greens separated
¼ cup of fresh chicken stock or low sodium store bought chicken broth
1 tablespoon Wan Ja Shan naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
In a sauté pan over medium high heat, add oil and swirl to coat the pan. Add garlic, ginger and fermented black beans and sauté for about 30 seconds or until the aroma is apparent. Add the bok choy and the scallion whites, toss to coat. Continue to cook for 1 minute. Add the chicken stock and soy sauce, and season. Continue to cook for 2-3 minutes. Check for seasoning. Garnish with scallion greens.
Minced ‘Dragon and Phoenix’ in Lettuce Cups
Epcot Food & Wine Festival 2011, Andrew Zimmern’s Culinary Demonstration
Servings: 6
2 whipped egg whites
2 tablespoons cornstarch
4 tablespoons Chinese rice wine or sake
2 tablespoons real soy sauce, get a high-quality soy like Yamasa from Japan
1 pound boneless and skinless chicken thighs, minced fine by hand
1 pound wild ocean caught u-15 shrimp, peeled and de-veined and finely diced
4 cups peanut oil
2 tablespoons hot chili paste, Sambal Oleek
1 teaspoon sugar
1 tablespoon +2 teaspoons Toban Djan, Lee Kee Brand is best (fermented bean paste with chilies and garlic)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 dried hot chili
1/4 cup minced scallions
1/2 cup minced red bell pepper
1/2 cup minced celery
1/2 cup diced fresh water chestnuts
1/2 cup refreshed /rehydrated diced wood ear or cloud mushrooms
3 heads iceberg lettuce
Place the egg, cornstarch, half the rice wine, the chili paste and half the soy in a large zip lock bag. Add the meat/shrimp and let marinate for 12 to 16 hours. Remove meat/shrimp from marinade. Heat peanut oil in a wok to 375°F
Fry the meat until cooked through in batches and, using a spider wand, reserve to a plate. When finished, pour off the oil through a strainer and refrigerate for another use. Do not wipe the wok. There will be residual oil remaining behind in the pan. This is intended.
Return the wok to high heat and when smoking, add the ginger, sugar, garlic and dried chili. Stirfry for a moment and add the vegetables. Stir fry for a moment and add the meat/shrimp back to the wok.
Add the remaining rice wine, Toban Djan, remaining soy sauce and cook, stirring, until sauce is reduced to proper syrupy consistency and binds around the other ingredients.
Serve with the lettuce, allowing the guests to spoon a few morsels of meat mixture into the lettuce leaves at the table.
