Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.
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Let us know how it turns out, PIRATEGIRL!
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.
I added the Mexican Chicken to the list of requested recipes, Camp Rd. Lady.
Pop Century: Twinkie Tiramisu
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.
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.
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.
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.
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.
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!!!
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.
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.
That is exactly why I just had to try it when we were at POP-for the pure novelty of it! I am also not a fan of Twinkies yet this was quite good, I must say! Maybe it should be named "Tacky Tiramisu?!"
My God how nice is this? Thanks so much for the recipe its fantastic!
THANKS Tatania and lynninpa!
Thanks for that new link. I've spent all morning copying down new recipes to try!
The number to order the Food & Wine Fest Cookbook is 1-407-363-6200. This is the number for WDW mail order. You'll love the cookbook. It's beautifully done and has a lot of great recipes in it.
'Ohana: 'Ohana Bread Pudding with Bananas Foster Sauce a la mode
[SIZE=-1]5 large eggs
1⁄2 teaspoon salt
1 1⁄2 cups sugar
1⁄2 teaspoon cinnamon
1⁄8 teaspoon nutmeg
3 cups whole milk
1 loaf challah bread or egg-style bread (large enough to fill 10 cups)
1⁄2 cup crushed, canned pineapple
1⁄4 cup sweetened shredded coconut
1⁄4 cup raisins (optional)
1 tablespoon unsalted butter
1⁄2 gallon of vanilla bean ice cream
1 cup dark brown sugar 1⁄2 cup each: corn syrup and unsalted butter
1 cup each: heavy cream and spiced or dark rum
1 teaspoon vanilla extract
[/SIZE][SIZE=-1]Heat oven to 350 F. In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg. Cut bread in 1⁄2-inch cubes. Add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. Grease large baking dish with butter. Add bread custard mix to the greased baking dish. Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.
[SIZE=-1]In a sauce pan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes and add remaining heavy cream. Let it boil additional minute. Now add the rum and vanilla extract. Carefully flambé pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula.
Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.
[SIZE=-1]Place scoop of ice cream on top of each portion of bread pudding. Top with bananas Foster sauce.
We're still waiting on the peanut sauce that goes with this, right?
My 2007 Epcot Food and Wine Festival recipe book arrived today and it's a good thing that looks like it has some good recipes in it because whoever shipped my order sent it to Canada instead of my US mailing address and the customs ended up costing me $23.00 on an $11 item plus 2 nightshirts!!!
I can only transcribe one or two a day because I'm so busy so here is the first request:
Maple Custard Topped with Almond Crumble
Epcot Food and Wine Festival 2007, Canada
1 cup cream
2 whole large eggs
2 large egg yolks
2 tablespoons granulated maple sugar
1/3 cup pure maple syrup
1/2 teaspoon vanilla extract
pinch of sugar
6 tablespoons finely crushed almond cookies
2 tablespoons pure maple syrup
1. Preheat the oven to 350°F.
2. In a small saucepan, put 1/4 cup of the heavy cream with the granulated maple sugar and cook over low heat until the sugar is dissolved. Set aside to cool.
3. In a large bowl, add the cooled maple sugar cream, remaining cream, milk, eggs, maple syrup, vanilla and the salt.
4. Whisk all the ingredients together until well combined. Strain the liquid into a 1 quart measuring cup, using a fine mesh sieve.
5. Divide the custard between 6 5-ounce ramekins and transfer them to a deep baking pan.
6. Carefully add enough boiling water to the baking pan to reach up to the middle of the ramekins.
7. Bake for approximately 40 to 45 minutes or when a metal skewer comes out clean when inserted in the center.
8. Transfer the ramekins to a cooling rack and allow to set for at least 30 minutes before serving.
9. To serve, sprinkle one tablespoon of crushed almond cookies on the top of each custard and drizzle each with 1 teaspoon of maple syrup.
Note: the custards are best served warm, however they can be made one day in advance, covered and chilled without the garnish. Serve at room temperature and garnish just before serving.
Victoria and Albert's, Disney's Grand Floridian Resort
Makes 2 large cheesecakes or 24 2-ounce cheesecakes
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup (2 sticks) butter, softened, cut into small pieces
Preheat oven to 350°F. Blend together the flour and sugar. Add the butter and blend until mixture resembles coarse meal (it will not form a dough).
Transferred to a buttered 9 1/2-inch spring-form pan and spread evenly into the bottom. Bake for 9 to 12 minutes on the middle rack of oven until pale golden. Cool in pan on a wire rack.
3/4 cup Stilton cheese, rind discarded and cheese crumbled
2 1/2 cups cream cheese, softened
3/4 cup sugar
3 large eggs
1/4 cup all-purpose flour
3/4 cup plus 1/2 tablespoon sour cream
2 teaspoons vanilla extract
Beat together the crumbled Stilton, cream cheese, and sugar in a large bowl with mixer on low speed.
Beat in eggs one at a time, beating well after each addition. Add flour. Beat in sour cream and vanilla until just blended.
Pour filling over cooled crust in spring-form pan. Bake cheesecake for 30 to 35 minutes in a water bath in the middle of oven until puffed and pale gold around the edge.
Transfer cake to a wire rack and run a knife around edge of town to loosen. Cool completely, about 2 hours.
Chill covered, until cold, at least four hours, before serving. Serve with a Sweet Royal Tokajii Wine from Hungary to complement the rich flavors of this savory creation.
Macadamia Nut and Chocolate Bars
Epcot Food and Wine Festival 2007, Australia
2 cups all-purpose flour
2/3 cup granulated sugar
1/4 cup plus one tablespoon brown sugar
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
2 eggs, beaten
2 egg yolks, beaten
4 tablespoons corn syrup
2 tablespoons water
1 1/2 cups semisweet chocolate chips
1 1/2 cups coarsely chopped macadamia nuts
Preheat the oven to 350°F. Butter an 8 inch square baking pan. Combine the flour, granulated sugar, 1/4 cup brown sugar and salt in a large mixing bowl. Cut in the butter with a pastry cutter. Combine the beaten eggs and blend them into the flour mixture to form a soft dough. Set aside.
In a small saucepan, dissolve the remaining tablespoon of brown sugar in the water and the corn syrup over a low heat. Set aside to cool for 15 minutes.
Pour the cooled syrup into the dough and add the chocolate chips and 1 cup macadamia nuts.
Spread the batter in the prepared pan and sprinkle the remaining nuts on top. Bake for 30 minutes or until firm to the touch and golden. To serve, cut the bars into 8 portions.
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