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Old 11-14-2007, 04:46 PM   #316
Camp Rd. Lady
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Mexican Chicken

Still waiting for the Food and Wine festival recipe or can you tell me where to buy the cookbook?
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Old 11-14-2007, 05:04 PM   #317
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Why oh Why did I open this thread? I now get to make a trip to the grocery store tonight and get the stuff for banna bread pudding and vanilla sauce. It's my DBF's fav and the main thing he has been craving. It will be nice to suprise him with it though. Thanks for keeping this thread updated.
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Old 11-14-2007, 05:05 PM   #318
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Quote:
Originally Posted by Camp Rd. Lady View Post
Still waiting for the Food and Wine festival recipe or can you tell me where to buy the cookbook?
I ordered the Food and Wine Festival 2007 recipe book and am having it sent to a US address (because I live in Canada and postage and shipping is very high if we have it sent here). Once a week a friend of mine drives across the border to pick up the mail so I'm hoping it will be there next weekend. If I remember it was the Maple Custard Topped with Almond Crumble, and I'll post the recipe as soon as I get the book. When my time frees up in 2 weeks, I'll also keep posting the new recipes from Delicious Disney that TWyn sent and will post other Epcot ones that are new. I just need to transcribe them all

TWyn sent me the phone number of where to order the Food and Wine festival cookbook but I checked my e-mail and can't find a number anymore I'm sure she's post it if you asked.
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Old 11-14-2007, 05:24 PM   #319
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not sure if everyone knows about this site... but check out www.wdwrecipes.com and let's post all of our recipes there....this way we'll all have them in 1 place instead of scattered amongst several websites
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Old 11-14-2007, 06:38 PM   #320
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Thanks soo much Lynninpa!
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Old 11-14-2007, 07:36 PM   #321
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Thanks soo much Lynninpa!
You are very welcome!
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Old 11-14-2007, 07:51 PM   #322
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Quote:
Originally Posted by PIRATEGIRL007 View Post
Why oh Why did I open this thread? I now get to make a trip to the grocery store tonight and get the stuff for banna bread pudding and vanilla sauce. It's my DBF's fav and the main thing he has been craving. It will be nice to suprise him with it though. Thanks for keeping this thread updated.
Let us know how it turns out, PIRATEGIRL!
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Old 11-14-2007, 08:02 PM   #323
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F&W Festival: France: Goat Cheese & Tomato Tart

F&W Festival: France: Goat Cheese & Tomato Tart

1 package puff pastry
1 large red tomato, sliced
1 large yellow tomato, sliced
1/2 cup fresh goat cheese (chevre)
Fresh basil, chopped
Extra virgin olive oil
Salt & freshly ground black pepper

Preheat oven to 350. Roll out pastry into a circle. Alternately layer the red and yellow tomatoes. Crumble the cheese on top of tomatoes. Sprinkle with basil. Drizzle with olive oil and lightly season with salt & pepper. Bake 15 minutes.
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Old 11-14-2007, 08:47 PM   #324
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Quote:
Originally Posted by Camp Rd. Lady View Post
Still waiting for the Food and Wine festival recipe or can you tell me where to buy the cookbook?
I added the Mexican Chicken to the list of requested recipes, Camp Rd. Lady.
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Old 11-14-2007, 09:06 PM   #325
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Pop Century: Twinkie Tiramisu

Pop Century: Twinkie Tiramisu

Espresso Syrup:
1/3 cup water
1/2 cup granulated sugar
2/3 cup brewed espresso or strongly brewed coffee
1/4 cup brandy

In a small saucepan, combine water & sugar. Bring just to a boil, stirring often to dissolve sugar. Remove from heat & cool. Add espresso (or coffee) and brandy.

Mascarpone Filling:
1 & 1/2 cups heavy whipping cream
1/3 cup sugar
2 tsp pure vanilla extract
16 ounces mascarpone cheese, room temp

Whip cream with sugar until peaks form Add vanilla and fold into mascarpone cheese.

12 Twinkies
Cocoa powder

Slice Twinkies into 1/2 inch slices. Place a layer in the bottom of a shallow 2 quart glass dish. Drizzle with half of the espresso syrup. Spread with half of the mascarpone filling. repeat with remaining ingredients. Cover and chill 2 hours, or up to 24 hours. Before serving, lightly dust top with cocoa.
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Old 11-14-2007, 09:20 PM   #326
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Narcoossee's: Oriental Salad Dressing

Narcoossee's: Oriental Salad Dressing


1 cup soy bean oil
1/2 cup sesame oil
1/2 cup rice vinegar
1/2 cup oyster sauce
1/4 cup sugar
1/4 cup sliced scallions
2 Tbsp minced ginger
1 tsp red pepper flakes
1 tsp sesame seeds, toasted

Mix soy bean oil, sesame oil and rice vinegar. Add oyster sauce and sugar. Blend well. Add remaining ingredients.
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Old 11-14-2007, 09:41 PM   #327
lynninpa

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Yacht Club: Yacht Club Clams Casino

Yacht Club: Yacht Club Clams Casino

2 cups white bread crumbs, fresh
1 tsp thyme leaves
1/2 tsp chopped rosemary "leaves"
1 tsp chopped garlic
1 tsp chopped fresh parsley
24 cherrystone clams
12 ounces butter, cut into 24 pads

Combine bread crumbs, thyme, rosemary, garlic and parsley. Blend well. Open fresh clams. Place each clam in a half shell and top with one teaspoon of the herb-bread crumb mixture. Top each with a pad of butter. Broil clams 2 to 3 minutes or until lightly browned.
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Old 11-14-2007, 10:09 PM   #328
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Quote:
Originally Posted by lynninpa View Post
Pop Century: Twinkie Tiramisu

Espresso Syrup:
1/3 cup water
1/2 cup granulated sugar
2/3 cup brewed espresso or strongly brewed coffee
1/4 cup brandy

In a small saucepan, combine water & sugar. Bring just to a boil, stirring often to dissolve sugar. Remove from heat & cool. Add espresso (or coffee) and brandy.

Mascarpone Filling:
1 & 1/2 cups heavy whipping cream
1/3 cup sugar
2 tsp pure vanilla extract
16 ounces mascarpone cheese, room temp

Whip cream with sugar until peaks form Add vanilla and fold into mascarpone cheese.

12 Twinkies
Cocoa powder

Slice Twinkies into 1/2 inch slices. Place a layer in the bottom of a shallow 2 quart glass dish. Drizzle with half of the espresso syrup. Spread with half of the mascarpone filling. repeat with remaining ingredients. Cover and chill 2 hours, or up to 24 hours. Before serving, lightly dust top with cocoa.

I am gonna have to try this one for the pure novelty of it! I am not a fan of Twinkies, but I love Tiramisu. Actually I don't like lady fingers either, but when drenched in espresso and slathered in mascarpone anything is good!!!



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Old 11-14-2007, 10:10 PM   #329
lynninpa

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WPC: Butternut Squash Soup

WPC: Butternut Squash Soup

1 Cup white nions, minced
5 lbs butternut squash, diced
2 Oz whole butter
1 Qt heavy cream
1 Tbsp curry powder
1 tsp fresh lemon juice
1 Tsp fresh ground white pepper
1/4 Cup light brown sugar
1 lb carrots, diced
2 lbs Idaho potatoes, peeled and diced
1 gallon vegetable stock

In a large pot, sweat the onions, carrots, and squash in the butter. Sauté well, but do not brown. Add the vegetable stock and potatoes. Cook until all the vegetables are tender. Add the cream and curry powder. Simmer for approximately 5 minutes. With a hand blender, puree until smooth. Strain through a chinois (or other fine strainer). Season to taste with the salt and pepper. Adjust the sweetness and acidity with sugar and lemon juice.

Last edited by lynninpa; 11-16-2007 at 01:25 PM.
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Old 11-14-2007, 10:20 PM   #330
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Boma: Butternut Squash Soup

Boma: Butternut Squash Soup
2 tablespoons Butter
1 each Garlic Cloves
1 each Onion, chopped
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
1 pound Butternut Squash, cut in chunks
2 teaspoons Curry Paste, red
2 cups Vegetable Stock
2 cups Milk
4 tablespoons Sour Cream
2 each Fresh Lemons, juiced
To taste -- Black Pepper and Salt
To taste -- Cilantro Sprigs

In a large pot, heat the butter. Add the onions and garlic and cook until soft. Add all the spices, lemon juice, and curry paste. Add squash and cover with the stock. Simmer until squash is cooked.

Puree the soup until smooth and add the salt and pepper to tastes. Return to the heat and add the milk and sour cream. Do not boil. Garnish with the cilantro sprigs.

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