Belly Up to the Bar With Bendy and Her Friendies!!! Button Pics & New Thread Started!

[oybolshoi]

Allright girls, I'm calling on my expert friends for some F&W advice. DH & I are talking about taking our 1st ever F&W trip this fall since the grandparents have moved nearby we'll be able to get away without the kids I'm just a little excited about this

I've read all of the food reviews, but haven't paid as much attention to dates & events, figuring we wouldn't get to go until the kids left home We'll probably go for 3-4 days, sometime in October. Is it better to be there for the weekend or during the week? I'm really not a "crowd" person (yet Disney is my favorite place in the world ) What else do I need to know? Help me please

I think it's better to be at F&W during the week ... it gets pretty crowded on weekends (friday and saturday especially). Jay and typically like to hit the food booths around the world showcase on weekday afternoons ... well, late morning through 2pm-3pm, give or take. Sometimes if our schedules permit we'll come back on a weeknight evening and that's always nice, too.

It's hard to say how the events are going to pan out this year ... before last year there was a nice balance of events taking place daily but last year they really scaled back. If you're wanting more along the lines of special events or free seminars you might be happier with a long weekend trip, but if you are really looking more for the food booth experience with the in-park demos then I'd suggest a Sunday-Thursday trip (if you can swing five days).

hope that helps a little ... I'm sure more of our F&W experts will chime in as time permits.

PS ... feel free to pick dates between 10/14 - 10/24 ....

 

[ChelleinNC]

hope that helps a little ... I'm sure more of our F&W experts will chime in as time permits.

PS ... feel free to pick dates between 10/14 - 10/24 ....

lol, I already told DH that I needed to check when my friends would be there

I want to eat, I want to drink and checking out some of the (preferably free) seminars would be nice. Since we're DVC members, Sun-Thurs is the least expensive points way to go and if that's less crowded all the better . I just didn't want to miss out on anything "special" that might only be done on the weekends. Not sure if we'll sign up to do any of the $$$ events, wait and see how the economy & the checking acct look as we get closer

 

[D&R love Disney]

Total success

Started with champagne and cheese.

Started dinner with a salad.

Then on to dinner, Rack of Lamb and mashed potatoes with 3 cheeses.

Then on to dessert, fallen chocolate souffle.

Everything was delicous, I doubt I'll make the potatoes again because they were almost to rich.

 

[ChelleinNC]

Oh Yum! If that tasted anywhere close to as good as it looks I'm drooling over here!

I've never tried making a rack of lamb, it kind of scares me is it hard to make? What about the fallen souffle? Will you post some recipes please

 

[D&R love Disney]

I will post the recipes and the rack of lamb was so easy. I'll get them up after I put away the laundry LOL.

 

[D&R love Disney]

Rack of Lamb with rosemary scallion crust.

1 ½ T olive oil
¼ tsb dried hot red pepper flakes
1 garlic clove, minced
3 T thinly sliced scallion including the green part
½ cup fresh bread crumbs
1 (1 ¼ lb) trimmed and frenched single rack of lamb (7 or 8 ribs)
Salt & pepper to taste
¼ cup mayonnaise
¼ cup mustard

In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes and cook them stirring for 10 seconds. Add the garlic and cook it stirring for 30 seconds. Add the scallion and the rosemary and cook the mixture stirring for 10 seconds. Stir in the bread crumbs and salt & pepper to taste and remove the skillet from the heat. Mix the mayonnaise and mustard in a small bowl and set aside. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt & pepper turning it for 5 minutes or until the sides and ends are browned evenly. Pour off any fat from the skillet and arrange the lamb fat and meat side up. Brush with mayonnaise/mustard mixture. Then pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree oven for 15 minutes or until a meat thermometer registers 130 degrees for medium-rare. Transfer the lamb to a platter and let it stand uncovered for 10 minutes.

The recipe was very easy and the lamb was so good. I got the rack from the meat market I go to and I have another in the freezer for another special meal.

 

[D&R love Disney]

Mashed potatoes baked with three cheeses

Unsalted butter for greasing
4 large russet potatoes peeled and cut into ½” cubes
4 ½ oz. brie cheese, rind removed and cut into ½” dice
5 ½ oz. fresh white goat cheese, crumbled
¾ cup grated parmesan cheese
¼ cup whole milk, plus more if needed
Salt & pepper
2 T minced fresh flat-leaf parsley

Preheat over to 350 degrees and butter a 9” pie dish.
Pour water to a depth of 1” into a large pot and bring to a boil. Put the potatoes into a collapsible steamer basket and set the basket over the boiling water. Cover and steam until the potatoes are tender when pierced with a small knife, about 15 minutes and transfer the potatoes to a bowl.

Empty the pot and wipe dry. Return the potatoes to the still hot pot. Add 2/3’s of the brie, goat and parmesan and mash well with a potato masher. Add ¼ cup milk, a scant ¼ teaspoon salt and ¼ teaspoon pepper and mash to blend adding more milk 1 tablespoon at a time if needed to reach the desired consistency. Transfer the potatoes to the prepared dish and sprinkle the remaining cheeses evenly over the potatoes.

Bake the potatoes until heated through and the cheese is just beginning to brown on top, about 20 minutes. Serve at once, sprinkled with the parsley.

Make ahead tip: dish can prepared up to 2 hours in advance, cover loosely and let stand at room temperature until ready to bake (I did this).

 

[D&R love Disney]

Fallen Souffle’

6 T unsalted butter, softened
¾ cup granulated sugar
½ cup all purpose flour
4 oz. semi-sweet chocolate, finely chopped
½ cup heavy cream
4 large eggs, separated
pinch of salt
powdered sugar, for dusting
vanilla ice cream, for serving

Preheat the over to 350 degrees. Butter and sugar a 2 qt., 8” diameter soufflé dish.

In a medium bowl with and electric mixer, cream and butter and ½ cup of the sugar until light and fluffy. Beat in the flour until blended.

In a double boiler, melt the chocolate with the cream, stirring frequently until smooth. Slowly beat the chocolate cream into the butter-sugar mixtures, then return the chocolate mixture to the double boiler. Cook over medium-low heat, stirring constantly for 7-8 minutes or until thickened. Remove from the heat.

In a large bowl, lightly beat the egg yolks. Whisk one-fourth of the hot chocolate mixture into the egg yolks to warm them. Returned the warmed egg yolk mixture to the saucepan.

In a medium bowl, beat the egg whites with the salt until foamy. Slowly add the remaining ¼ cup sugar and beat until stiff, glossy peaks form. Stir one fourth of the egg whites into the chocolate batter to lighten it. Gently and thoroughly fold in the remaining egg whites.

Spoon the batter into the prepared dish. Set the dish in a deep baking pan and fill the pan with 1 inch of lukewarm water. Bake in the water bath for 1 hour and 10 minutes, or until puffed.

Remove from the water bath and let stand for 15 minutes, then loosen the edges and invert the soufflé onto a serving plate. Chill until serving time.

Cut the fallen soufflé into wedges, dust with powdered sugar and serve with a scoop of vanilla ice cream.

This recipe had the most work of the 3 that I did. Glad I did it early in the day so it was ready for dinner time.

 

[ChelleinNC]

Thank you! I think I'll have to make all of that for a special occasion. DH's birthday isn't until the end of April, so I may have to invent a special night

 

[D&R love Disney]

Thank you! I think I'll have to make all of that for a special occasion. DH's birthday isn't until the end of April, so I may have to invent a special night

The rack of lamb is so simple to make, I'm sure you can come up with some reason to have a special night

 

[Tink rules]

Allright girls, I'm calling on my expert friends for some F&W advice. DH & I are talking about taking our 1st ever F&W trip this fall since the grandparents have moved nearby we'll be able to get away without the kids I'm just a little excited about this

I've read all of the food reviews, but haven't paid as much attention to dates & events, figuring we wouldn't get to go until the kids left home We'll probably go for 3-4 days, sometime in October. Is it better to be there for the weekend or during the week? I'm really not a "crowd" person (yet Disney is my favorite place in the world ) What else do I need to know? Help me please

I think it's better to be at F&W during the week ... it gets pretty crowded on weekends (friday and saturday especially). Jay and typically like to hit the food booths around the world showcase on weekday afternoons ... well, late morning through 2pm-3pm, give or take. Sometimes if our schedules permit we'll come back on a weeknight evening and that's always nice, too.

It's hard to say how the events are going to pan out this year ... before last year there was a nice balance of events taking place daily but last year they really scaled back. If you're wanting more along the lines of special events or free seminars you might be happier with a long weekend trip, but if you are really looking more for the food booth experience with the in-park demos then I'd suggest a Sunday-Thursday trip (if you can swing five days).

hope that helps a little ... I'm sure more of our F&W experts will chime in as time permits.

PS ... feel free to pick dates between 10/14 - 10/24 ....

I was going to suggest you talk to Bendy... she's the Grand Dame of F&W for us and besides... don't we want to stalk her and Jay around World Showcase???

Total success

Started with champagne and cheese.

Started dinner with a salad.

Then on to dinner, Rack of Lamb and mashed potatoes with 3 cheeses.

Then on to dessert, fallen chocolate souffle.

Everything was delicous, I doubt I'll make the potatoes again because they were almost to rich.

And I mean that in a good way!!!

 

[tink713]

Here's where I'm going to start asking people who have reservations for WDW this October to start letting me know their dates (if they choose to share). Anyone who's interested in getting together with other DIS-foodie friends can use it as a reference. Also, I'm thinking of trying to get a bunch of us together one night for a little shindig at the Beach Club Villas ... nothing fancy, just good folks sharing a little drink or two.

I'll start:

Brenda & Jay ... October 14th - October 24th (Beach Club Villas)
Tink Rules ... some time in October!
Tiger Kat ... October 17th - October 21st (Beach Club Villas)
Shovan ... October 15th - October 22nd (Beach Club Villas)
Kabuki...October 16th - October 25th (Boardwalk Villas)
Wilma-Bride...October 19th - November 2nd
BriarRosie... October 14th - October 19th (Beach Club Villas)
TheDISneyfamily... ???
MickeyNicki... October 22 - November 1st
KeepMovingForward... October 9th - October 18th
NEVERENOUGHWDW...October 15th - October 21st (Beach Club Villas)

As people post their information I'll come back and edit this post - I will also link to it on the very first post where all the other links are.

DH and I will be there Oct. 10-19th probably at Kidani Village.

 

[DisneyMom5]

Soooo...
it looks like we will probably be at WDW for the first weekend of F & W Festival (9/20-9/28, w/ F&W starting on 9/25).

We don't plan on booking any special events,
but would check out the booths, free stuff, etc.

Are we nuts for being there then?
Will it be super crowded?
Should we bump back to the week before?

We plan on spending a lot of time at Epcot, because we really enjoy it.
Will the booths make it hard to get around with 7 kids?

If not...what would you tell F&W newbies to not miss?
[Remember free, cheap.]

We're hoping to take one of our last nights as a date,
and check out the booths.
How late are they usually open?
Are there any free tastings at night?

Is the first weekend slow? Busy? Locals?

Now, to make up for my ramblings, I will post one of my fav recipes (just made it again last night):

Oatmeal Coconut Pie

[picture courtesy of Karo Syrup.com]

Single unbaked 9" pie crust (cheat if you want, thaw if frozen)
3/4 c. sugar
3/4 c. old fashioned or quick oats
3/4 c. corn syrup (lt. or dk.)
1/2 c. sweetened flake coconut
1 stick butter or margerine, melted
2 eggs
Preheat oven to 350 deg.
Stir together all ingredients in a bowl until well blended (make sure the egg is well blended into the other things or you will have scrambled egg pie. Blech).
Pour into pie shell.
Bake 50-60 minutes, until top and crust are golden, and toothpick in center comes out clean but oily (pie will be a little jiggly.)
It says to cool completely, but we've eaten it warm just fine. LOL

This pie very much resembles pecan pie, but without nuts AND without that excessive amount of jellied goop. It is soooo good.

Enjoy!

 

[whogirl'smom]

Just wanted to stop in and give a shout out to "Whogirlsmom" for her Cherries in the Snow recipe. I made it last night for a family Valentine's party and what it hit it was!!!

Thank you!!!

You're welcome! I'm so glad everybody enjoyed it!! You did a beautiful job!


DisneyMom5, I love that pie! I haven't made it in forever and now I'm really craving it, mmm! Yeah, that's what we need to go along with all the Valentine candy left...

 

[Tink rules]

You have candy left????

 

[shovan]

lol, I already told DH that I needed to check when my friends would be there

I want to eat, I want to drink and checking out some of the (preferably free) seminars would be nice. Since we're DVC members, Sun-Thurs is the least expensive points way to go and if that's less crowded all the better . I just didn't want to miss out on anything "special" that might only be done on the weekends. Not sure if we'll sign up to do any of the $$$ events, wait and see how the economy & the checking acct look as we get closer

There are a few more seminars on the weekends, but not enough to justify using the extra points. We have decided to cough up the extra pts to straddle a weekend. We didnt do that last year & was disappointed because we missed out on some of the "special' events.

Total success

Then on to dinner, Rack of Lamb and mashed potatoes with 3 cheeses.

Then on to dessert, fallen chocolate souffle.

Everything was delicous, I doubt I'll make the potatoes again because they were almost to rich.

OMG you really outdid yourself!!! Looks fabulous!

 

[TDC Nala]

I am looking for more cutbacks in events and seminars at F&W this year but the World Showcase kiosks will likely not be substantially affected. Just sayin

Last year there were no free food seminars on Mondays or Tuesdays, but no telling if they'll do that again. There were wine seminars. In previous years there were free food seminars every day of the week.

I will not be signing up for any meal events costing over $100 that are being held behind a bunch of potted palms in the Pavilion Formerly Known As The Wonders Of Life. Get a room. Just sayin' that too

Holy moley I have a new tag.

 

[shovan]

We had Valentine's Day breakfast instead of dinner. We went to a fun anniversary party for friends in the evening.

Here's pics of breakfast. Which looks awfully sad after seeing that lamb & chocolate souffle.

Buckwheat Blueberry Waffles with fresh whipped cream & fruit. We had french press Kenyan Coffee & Mimosas to drink. On my new dishes which was my Vday gift from hubby!

 

[D&R love Disney]

We had Valentine's Day breakfast instead of dinner. We went to a fun anniversary party for friends in the evening.

Here's pics of breakfast. Which looks awfully sad after seeing that lamb & chocolate souffle.

Buckwheat Blueberry Waffles with fresh whipped cream & fruit. We had french press Kenyan Coffee & Mimosas to drink. On my new dishes which was my Vday gift from hubby!

That looks great! I've never had buckwheat waffles before and it is certainly a good follow up to the lamb and chocolate souffle. Plus we both drank champagne

Is it wrong to drink champagne by yourself? I've got a bit left over and don't want it to go to waste

 

[Tink rules]

I am looking for more cutbacks in events and seminars at F&W this year but the World Showcase kiosks will likely not be substantially affected. Just sayin

Last year there were no free food seminars on Mondays or Tuesdays, but no telling if they'll do that again. There were wine seminars. In previous years there were free food seminars every day of the week.

I will not be signing up for any meal events costing over $100 that are being held behind a bunch of potted palms in the Pavilion Formerly Known As The Wonders Of Life. Get a room. Just sayin' that too

Holy moley I have a new tag.

It's been years since I've done F&W so I think I may just do the food booths and maybe one event, IF I find something I like that goes with my schedule...

Is it wrong to drink champagne by yourself? I've got a bit left over and don't want it to go to waste

As an official member of the Champagne Girls of the WB Pamana Repo... I can honestly tell you... NO... drink it whenever your little desires!!!