Tatania
Disney Foodie
- Joined
- Jul 26, 2007
Thank you. I've submitted my request.
I'm excited about seeing this recipe because I'm crazy about anything with coconut in it. I wouldn't be surprised if it's very similar to the Crystal Palace Mango Flan recipe except with coconut cream in it. If they only use 1 1/2 teaspoons coconut cream, I'd increase it a lot.
For dinner tonight I made Kevin's Heavenly Ham because I had 1/2 pound of Canadian Back Bacon left over but substituted his potato cakes with the Potato and Dubliner Cheese Root Vegetable Cakes from the Epcot F&W Festival - because I had Dubliner cheese I had to use up.
I thought it was a bit odd that Kevin's recipe calls for the Back Bacon to boil for an hour before it's baked because, like any ham, it already is smoked. The Irish Mist was terribly expensive ( over $30 a bottle in Canada), and to be honest I couldn't really taste it in the finished sauce. If you have it and you're using it for something else, fine - but not sure it's worth it to buy just for this recipe. The sauce was good but the meat just felt a little stringy and overcooked to me. I didn't really enjoy it. I liked the Root Vegetable Cakes better but feel they could use some seasoning (especially salt) in the breadcrumb coating and probably in the pattie mix.
Potato and Dubliner Cheese Root Vegetable Cakes
Epcot Food and Wine Festival, Ireland
Serves 6
½ pound cooked potatoes
¼ pound cooked parsnips
¼ pound cooked carrots
1 ½ cups shredded Dubliner Cheese
1 teaspoon ground mace
1 ½-ounces flour all purpose
1 ½-ounces melted butter
1 pinch salt
2 pinches ground black pepper
Combine all ingredients together in a large bowl and mash well. Add more flour if needed.
Shape mixture into 6 cakes and coat with flour, then egg wash, and finally breadcrumbs.
Pan fry until both sides are golden brown and fully cooked in the center.