WED Scout Cookbook by zitzelbergdb

CONTENTS Introduction Entrees Side Dishes Soups Desserts

4 7 145 198 233

Daily, people long to recreate memories in their homes of those made in the magical shadows of the Disney Parks and Resorts. While building Splash Mountain in our backyards or Pirates of the Caribbean in our basements may be all but out of the question, there are many memories that can be easily recreated right in the comfort of our own kitchens.

The Disney culture is no different than any other worldwide culture in the fact that cuisine plays an important role in defining it. From cookies and snacks to steaks and seafoodâ&#x20AC;&#x201D;and everything in betweenâ&#x20AC;&#x201D;Disney food has acquired a cult-like entourage and has even become reason enough for guests to visit the parks.

With resources such as this cookbook (and the multitude of other Disney Park sources both online and in print), it has become common for many fans of both Disney Parks and Disney food to bring these recipes loved by so many resort guests to dinner tables all across the nation and the world. All it takes is a hint of curiosity and the desire to explore oneâ&#x20AC;&#x2122;s culinary skills.

Entrees

Coconut Curry Seafood Boma Animal Kingdom Lodge Ingredients: 1 lb mussels 1 lb white fish (cut chunky and sear) 1 qt. chicken stock 2 T. curry powder (toasted) 1 red bell pepper (dice large) 2 carrots (dice large) ¼ cup parsley (chopped) 2 T. lemon juice 1 lemon (sliced) Dash salt and pepper

1 lb shrimp 1 lb scallops (sear) 2 cups clam juice 2 cups coconut milk 1 onion (dice large) 1 jalapeno (sliced) 2 potatoes (dice large) ¼ cup cilantro (chopped 1 lemon’s zest 2 T. ground cumin (toasted)

Steps: 1. Heat chicken stock and clam juice. 2. Add vegetables (except jalapeno, parsley, and cilantro) and spices. Cook until vegetables are half done. 3. Add coconut milk and continue cooking until vegetables are done. Remove from heat. 4. Sear fish and scallops; set aside. 5. Heat the stew and add mussels, shrimp, scallops, fish, and jalapeno. Cook until mussels open. Add parsley, cilantro, and lemon zest before serving.

Peeky Toe Crab Cakes Flying Fish Cafe Boardwalk Resort Ingredients: 6 cups soft bread crumbs ½ cup red onion (finely chopped) ½ cup green bell pepper (finely chopped) ½ cup mayonnaise 4 lg. egg yolks 2 T. fresh lemon juice 1 ¾ tsp. salt 1 ¼ ground pepper 1 cup all-purpose flour ½ cup vegetable oil to fry

1 lb. lump crab meat ½ cup red bell pepper (finely chopped) ½ cup scallions (finely chopped) 1 poblano chile (trimmed, seeded, and minced) 1 T. fresh parsley (chopped) 1/8 tsp. cayenne pepper 5 lg. eggs

Steps: 1. In a large bowl, stir together 2 cups bread crumbs, the crab, red onions, bell pepper, scallions, mayonnaise, poblano chili, egg yolks, lemon juice, parsley, ¾ tsp. salt, ¼ tsp. black pepper, and cayenne pepper. 2. Form 28 crab cakes using 2 T. of crab mix for each. 3. On a plate, stir flour, salt and pepper. In a shallow bowl lightly beat the eggs.

Peeky Toe Crab Cakes Flying Fish Cafe Boardwalk Resort 4. 5. 6.

Place the remaining bread crumbs on a plate. Dip each crab cake in the flour, shaking off the excess, then into the egg, shaking off the excess, and finally into the breadcrumbs, shaking off the excess. Place each crab cake on a baking rack after breading. In a 12-inch skillet, heat ¼ cup of the oil over medium-high heat. When hot, add the crab cakes— in batches—and cook for 3-4 minutes on each side (or until crispy and brown). As the crab cakes finish, remove from the oil with a slotted spoon and set on a paper towel to drain; keep warm. Repeat with the remaining crab cakes.

Mushroom Risotto Le Cellier EPCOT Ingredients: ½ lb. mushrooms ¼ tsp. minced garlic Dash fresh cracked pepper 1 small onion 7 cups beef stock 1 ½ cups grated parmesan cheese

4 T. olive oil Dash kosher salt 4 T. whole butter 1 lb. arborio rice 2 cups heavy cream

Steps: 1. Clean mushrooms and toss with olive oil to coat. Add garlic, salt, and pepper. 2. Place on a parchment lined sheet pan. Roast in 375 over for 20 minutes. Set aside. 3. In a 6 qt. pan, melt 2-3 T. of butter over low heat. 4. Saute the onions in the butter with salt and pepper until soft and clear. 5. Raise the heat to medium and add the rice. 6. Cook for 3 minutes, stirring until a white dot appears is visible on each grain.

Mushroom Risotto Le Cellier EPCOT 7.

Bring the beef stock to a simmer in 1 separate pot and warm the heavy cream on low in another pot. 8. Add the beef stock, one cup at a time, to the rice and stir until it is absorbed by the rice. 9. Fold the roasted mushrooms into the rice. Begin adding the heavy cream, Â˝ cup at a time, tasting for consistency with each addition. 10. When ready, the rice should be nearing tender but still firm with a creamy consistency. Do not over cook into a mush. 11. Remove from heat and fold in the remaining butter and the parmesan cheese. 12. Allow the risotto to set up for a few minutes before eating. 12

Sterling Silver Pork Chops Hollywood Brown Derby Hollywood Studios Ingredients: 1 pork tenderloin 1 oz.applewood smoked bacon slab ¼ tsp. sea salt 1 white onion (sauté)

½ cup herb speatzle 1 ½ oz. white cheddar sauce ¼ tsp. black pepper

Steps: 1. Season and sear pork to golden brown. Place in a sauté pan. 2. Add bacon, render and toast the speatzle. Add cheese sauce. 3. Place speatzle in a ring mold. Cut 3-4 bias slices and place on speatzle. Garnish with fried chard. 4. Top with the rest of the pork. Finish with sautéed onions.

Filet Mignon Le Cellier EPCOT Ingredients for Filet Mignon: 7 oz. beef tenderloin 2 oz. maple bbq glaze ¼ oz. arugula (recipe below) ¼ oz. extra-virgin olive oil dash salt and pepper Ingredients for BBQ Glaze: ¼ cup canola oil 1/3 cup sliced shallots 1 T. minced garlic 2 cups maple syrup 2 oz. butter 1 sprig rosemary

1 cup yellow onion (medium dice) ¾ cup cider vinegar 1 ½ qt. Bull’s EYE bbq sauce 1 sprig thyme

Steps: 1. In a medium sauce pan, add the canola oil over medium heat. 2. Sauté the onion, shallots, and garlic until it starts to brown and caramelize. Be careful not to burn. 3. Add the maple syrup, bbq sauce, and butter. 4. Wrap the rosemary and thyme in cheesecloth and place in the pan too. Mix well and simmer 1 hour. 5. Remove from heat and pull out sachet. Squeeze herbs to extract flavor.

Filet Mignon Le Cellier EPCOT 6.

Mix the sauce until it is smooth. 7. Allow the sauce to cool and store in an airtight container. 8. Dip the beef tenderloin in the olive oil. 9. Grill the beef tenderloin to individual likings (rare to well-done) 10. Place 2 oz. of bbq glaze on top of the filet. 11. Sprinkle with salt and pepper to taste.

Grilled Mahi Mahi--Mahi with Rock Shrimp and CoconutCoconut-Lime Sauce Coral Reef Restaurant EPCOT Ingredients for Coconut-Lime Sauce: 1 lb. sweet onions (diced) 13 ½ oz. can coconut milk 1 T. olive oil 4 cloves garlic (minced) 1 lb. plum tomatoes (diced) 1 medium poblano 1 tsp. coarse salt pepper (seeded, diced) ½ tsp ground black pepper 2/3 lb. rock shrimp 2 T. butter (shelled) 1 T. fresh cilantro (chopped) 2 T. fresh lime juice Ingredients for Herbed Rice with Hearts of Palm: 1 ½ cups jasmine rice 4 hearts of palm (sliced) (uncooked) 1 T. fresh chives (minced) 1 T. extra-virgin olive oil ½ tsp. coarse salt ¼ tsp. ground black pepper Ingredients for Grilled Mahi-Mahi: 4 mahi-mahi filets salt and pepper (to taste) Steps for the Coconut-Lime Sauce: 1. Puree half of the onions with the coconut milk in a blender. Set aside. 2. Heat oil in a large saucepan over medium-low heat. Add remaining onions and cook until translucent (do not brown). 16

Grilled Mahi Mahi--Mahi with Rock Shrimp and CoconutCoconut-Lime Sauce 3. 4. 5.

7. 8.

Coral Reef Restaurant EPCOT Add garlic and cook until fragrant (about 1-2 minutes). Add tomatoes and poblano and cook until the tomatoes soften (about 3 minues). Add salt, pepper, and coconut milk mixture. Increase heat to high and bring to a boil. Reduce to medium-low and simmer. Stir often until the sauce thickens (about 5 minutes). Combine rock shrimp, butter, and lime juice in a small sautĂŠ pan over medium heat. Cook until the shrimp are just cooked through. Add shrimp mixture to the coconut milk sauce and stir. Add cilantro and keep warm.

Steps for the Herbed Rice with Hearts of Palm: 1. Cook rice per package directions. 2. Combine cooked rice, hearts of palm, chives, extravirgin olive oil, salt, and pepper in a large bowl. Stir until rice is coated in oil and mixture is combined. Cover bowl loosely with foil to keep warm. 17

Grilled Mahi Mahi--Mahi with Rock Shrimp and CoconutCoconut-Lime Sauce Coral Reef Restaurant EPCOT Steps for the Grilled Mahi-Mahi: 1. Preheat a grill pan on medium-high heat. Season mahi-mahi with salt and pepper to taste. 2. Grill filets for 3 minutes or so per side or until opague. Steps for Serving: 1. Divide rice mix on 4 plates. 2. Place mahi-mahi on top of the rice. 3. Top each with the sauce divided evenly amongst each filet. 4. Garnish with cilantro leaves.

Spiced Beef Ravioli with Yogurt and Paprika Butter Turkey, 2007 Food and Wine Festival EPCOT Ingredients for Ravioli: 5 cups all-purpose flour 2 eggs

2 tsp. salt ½ cup water

Ingredients for Meat Filling: 1 cup ground beef ¼ cup onion (finely ¼ cup parsley (finely chopped) chopped) 1 tsp. salt ½ tsp. ground black pepper Ingredients for Yogurt Sauce: 1 cup plain whole milk 1 clove garlic (peeled and yogurt pounded into a paste) Ingredients for Paprika Butter: 1 stick salted butter 1 T. paprika

Spiced Beef Ravioli with Yogurt and Paprika Butter Turkey, 2007 Food and Wine Festival EPCOT Steps: 1. For the ravioli, sift all but 1/3 cup of the flour and salt into a large mixing bowl and make a well into the center of the flour. 2. In a bowl, whisk eggs and water together. Pour mixture into the flour well and gradually pull the flour in with a wooden spoon. Stir until a soft ball forms. Knead the dough on a floured surface for 8 minutes. 3. Divide the dough into 2 balls. Cover each with a damp cloth and allow to rest for 30 minutes. 4. To make the meat filling, combine all the ingredients in a bowl, cover, and set aside. 5. To make the yogurt sauce, combine the yogurt and garlic and set aside at room temperature. 6. To make the paprika butter, melt the butter in a saucepan and stir in paprika. Set aside and keep warm. 7. Sprinkle a counter with flour and roll a ball into a very thin circle. Cut the dough into 1-inch squares and place Â˝ tsp. of filling in the center. Bring the 4 corners together and press well to seal. Continue until all dough and filling are depleted. 20

Spiced Beef Ravioli with Yogurt and Paprika Butter Turkey, 2007 Food and Wine Festival EPCOT 8.

Bring a large pot of salted water to a boil. Immerse 1/3 of the filled ravioli with a slotted spoon into the pot. Boil the ravioli for 12-15 minutes or until the float in the pot. Drain and set aside. 9. Repeat with the remaining 2 batches of ravioli. 10. To serve, divide the ravioli amongst 6 plates and spoon yogurt sauce and paprika butter over each portion.

Breakfast Pizza Cape May Cafe Beach Club Resort Ingredients: ¼ cup cooked scrambled egg ¼ cup ortega green chile ½ cup shredded cheese salsa (cheddar and mozzarella) 1 pizza shell Steps: 1. Preheat oven to 350 degrees fahrenheit. 2. Spread the salsa on the pizza crust with the bottom of a spoon 3. Add egg on the top of the salsa. 4. Cover with the mixed cheese. 5. Bake for 8-10 minutes at 350 degrees fahrenheit.

Fresh Pasta Tutto Italia EPCOT Ingredients: 7 cups all-purpose flour 1 tsp. salt

8 whole eggs

Steps: 1. In a kitchen-aid mixer with the dough hook attachment, add the eggs and salt. Turn the machine on speed 2 and slowly add the flour (just enough at a time that the eggs absorb the flour. Once all the flour has been added, and the dough has formed, remove from the machine. 2. Form dough into a ball and wrap into plastic wrap. Allow to rest for 30 minutes at room temperature. 3. Cut ball into quarters and press flat into discs sized for a pasta machine. Start at the highest number, and work down to number 3 for lasgana.Pass the dough through the machine at least twice on each number. 4. Cut into 13 inch long pieces (should end up with about 10). 5. In a 12-qt. saucepan, bring cold salted water to a gentle boil. Blanch the pasta sheets one at a time, until they begin to float. Rinse under cold water to stop the cooking process and layer between wax paper until ready for use. 6. Refrigerate over night after being cooked. 23

Crispy Chicken Cutlet Spoodles Boardwalk Resort Ingredients for Chicken Cutlets: 4 boneless chicken breasts 2 cups panko bread 2 cups all-purpose flour crumbs 4 eggs 8 oz. arugula 4 oz. fennel (julienned) 4 oz. lemon vinaigrette 12 oz. marinated tomatoes (recipe below) (recipe below) Ingredients for Lemon Vinaigrette: 1 lemon (juice only) 1 oz. white balsamic 6 oz. olive oil vinegar ½ oz. fresh basil ½ oz. shallot (minced) salt and pepper (to taste) Ingredients for Marinated Tomatoes: 2 large ripe tomatoes 1 shallot (minced) ½ oz. fresh basil ½ oz. fresh parsley 4 oz. white balsamic vinegar salt and pepper (to taste) Steps: 1. Filet each chicken breast in half. With a meat mallet, pound the chicken as thin as possible. 2. Set up a breading station with 3 bowls—1 for flour, 1 for egg, and the last for the bread crumbs. 3. First, dredge the chicken in the flour, then the egg, and finally the bread crumbs. Set each piece aside for frying. 24

Crispy Chicken Cutlet Spoodles Boardwalk Resort 4.

Either deep-fry or pan-fry each breaded filet until golden brown on each side (and 165 degrees fahrenheit inside). For the vinaigrette, combine all listed ingredients except the olive oil. While whisking, slowly drizzle the oil to combine. Season to taste with salt and pepper. For the marinated tomatoes, combine all ingredients and season to taste. Place a handful of the greens and fennel on each dish and drizzle with the lemon vinaigrette. Place chicken on top of the greens and top with marinated tomatoes. 25

Baked Salmon Royale Disney Dream Disney Cruise Line Ingredients for the Truffled Cauliflower Puree: 2 T. unsalted butter 1 shallot (chopped) 1 lb. cauliflower florets 1 cup heavy cream ½ tsp. coarse salt ½ tsp. freshly ground 1 T. white truffle oil white pepper Ingredients for the Sautéed Swiss Chard: 1 T. olive oil ½ small onion 2 cloves garlic 1 ½ lb. swiss chard(cut ½ cup chardonnay into strips) 1 ½ tsp. freshly ground 1 ½ tsp. coarse salt white pepper Ingredients for the Baked Salmon: 1 cup panko bread crumbs ½ lb. smoked salmon ½ cup prepared horseradish (finely chopped) ½ cup olive oil ½ tsp. coarse salt ½ tsp. freshly ground white 4 salmon filets (6 oz. pepper each) Ingredients for the Beurre Blanc: ½ lb. unsalted butter 1 shallot (diced finely) 1 celery stick (sliced) ½ leek (cleaned and ½ cup chardonnay sliced) ½ cup fish stock ½ cup heavy cream 1 ½ tsp. coarse salt 1 ½ tsp. freshly ground Freshly chopped chives white pepper 26

Baked Salmon Royale Disney Dream Disney Cruise Line Steps for the Truffled Cauliflower Puree: 1. Heat butter in a large stock pot over medium heat. Sauté shallot until translucent, then add cauliflower florets, cream , salt and pepper. Stir. 2. Cover pot and bring mixture to a boil. Reduce the heat and simmer, covered, until the cauliflower is soft (about 10 minutes). Add salt and pepper. Stir in truffle oil. 3. Transfer mixture to a blender and blend until smooth and creamy. Steps for the Sautéed Swiss Chard: 1. Heat oil in a large skillet. Add onion and garlic and sauté until fragrant. 2. Add the swiss chard and sauté until slightly wilted (about 4 minutes). Add the wine, salt and pepper and simmer until the wine is reduced and the chard is tender-crisp (about 5 minutes) Steps for the Baked Salmon: 1. Preheat over to 280 degrees fahrenheit. 2. Combine bread crumbs, chopped smoked salmon, horseradish, 1/3 cup olive oil, salt, and pepper in a medium bowl. Stir until the breadcrumbs have absorbed the oil. 3. Heat 2 tsp. oil in a large skillet over medium-high heat. Sear salmon on both sides (about 2 minutes each side).

Baked Salmon Royale Disney Dream Disney Cruise Line 4. 5. 6.

Cool to room temperature. Evenly distribute breadcrumb mixture among the tops of the salmon filets. Bake salmon for 15 to 20 minutes or until the crust is golden and the salmon is cooked through.

Steps for the Beurre Blanc: 1. Cut butter into tablespoons. Reserve 2 T. and set the rest aside. 2. Heat the reserved 2 T. butter over medium heat. SautĂŠ the shallot, celery, and leek for 2 minutes. 3. Add the wine and fish stock. Simmer until reduced by 2/3 (about 10 minutes). 4. Add heavy cream and simmer until reduce by 1/3. 5. Turn heat to low. Whisk remaining butter into wine mixture, one piece at a time, allowing each to melt before adding another. Season with salt and pepper. 6. Strain mixture through a fine-mesh sieve into a bowl. Keep warm. Steps for Serving: 1. Spoon truffled cauliflower puree onto the center of a plate. 2. Top with sautĂŠed chard. 3. Place a filet of salmon over the chard. 4. Drizzle with beurre blanc and garnish with fresh chives. 28

Cured Pork Loin Boma Animal Kingdom Lodge Ingredients: 3 ¼ lb. pork loin ¼ lb. sugar 2 T. minced thyme 2 T. cinnamon ½ tsp. ground black pepper

¼ lb. kosher salt ½ lb. brown sugar 2 T. fresh ginger (chopped)

Steps: 1. Mix all ingredients (except pork) in a bowl. 2. Rub the mixture into the pork and let it marinate overnight. 3. Cook in an over at 350 degrees fahrenheit for 1 hour (or until done).

Steak Baguette Sandwich with Garlic Herb Butter Be Our Guest Magic Kingdom Ingredients: 4 thin-cut top sirloin steaks Â˝ cup butter (softened) 1 clove garlic 2 long baguettes diced tomato

kosher salt 1 tsp. basil steak seasoning baby kale

Steps: 1. Sprinkle each steak with salt and cover. Place in refrigerator to marinate for 1 hour. 2. While steaks are marinating, make herb butter. Mix softened butter, basil, and garlic and set aside. 3. Remove steaks from fridge. Rinse off excess salt from steaks and season with steak seasoning. 4. Preheat pan over medium heat. Place a dollop of butter in the middle of the pan and spread around. 30

Steak Baguette Sandwich with Garlic Herb Butter Be Our Guest Magic Kingdom 1. 2.

Place steaks in pan and cook until browned on both sides As steaks cook, prepare baguettes. Cut into appropriate lengths and ten cut in half lengthwise. Spread herb butter on each half and bake face-up on a baking sheet at 400 degrees fahrenheit for 4 minutes. Place kale and diced tomatoes on 1 slice of the baguette and cover with steak. Top with a second slice of the baguette.

Steakhouse Salad Concourse Steakhouse Contemporary Resort Ingredients: 1 lb. beef tenderloin tips (diced) 2 tsp. minced garlic ¼ cup plus 2 T.white vinegar (divided) 1 T. sugar 4 cups copped bibb lettuce ¼ cup red onion (thinly sliced) 2 T. chives (chopped)

1 ¼ tsp. black pepper 2 tsp. dried oregano 2 ¼ tsp. salt 1 ½ cups plus 2 T. olive oil (divided) 1 ½ T. dry mustard ½ cup tomatoes (diced) ½ cup crumbled goat cheese 4 tortillas (grilled and quartered)

Steps: 1. In a large bowl, mix beef tips, with 1 tsp. black pepper, oregano, garlic, 2 tsp. salt, ¼ cup vinegar, and ½ cup olive oil. Marinate for 2 hours. 2. In a small bowl, whisk the dry mustard, sugar, and the remaining salt, pepper, and vinegar. Slowly stir in 1 cup of olive oil and set aside. 3. Over medium heat, sauté the beef tips in 2 T. of olive oil until they’ve reached the desired degree of doneness. Remove and keep warm. 4. In a salad bowl, mix together the lettuce, tomatoes, onions, and beef. Drizzle with the dressing previously made and top with goat cheese and chives and serve with tortillas. 32

Albondigas Spain, 2006 Food and Wine Festival EPCOT Ingredients: ½ lb. ground pork 1 tsp. fresh thyme (chopped) 1 T. shallot (chopped) 2 T. bread crumbs salt and pepper (to taste) ¼ cup red onion (chopped) 1 T. fresh parsley (chopped) ¼ cup red wine vinegar ½ cup olive oil

½ lb. ground chicken 2 T. fresh parsley (chopped) ¼ cup almond (ground) ½ cup canola oil 1 medium red bell pepper (seeded and julienned) ½ cup pitted black olives (halved)

Steps: 1. In a large bowl combine pork and chicken. 2. Mix in thyme, parsley, shallot, almonds, bread crumbs, and seasoning to taste. 3. Make walnut-sized meatballs with the mixture and set them aside while making the bell pepper salad. 4. In a small bowl, combine the peppers, onions, parsley, and black olives. Stir in the vinegar and olive oil. Season with salt and pepper. Chill in the refrigerator while cooking the meatballs. 5. Heat canola oil over medium heat in a large frying pan. Add a layer of meatballs to the pan and cook for 5-6 minutes, turning until golden brown. Remove from pan and allow to drain on a paper towel and cook remaining meatballs. 6. Serve the bell pepper salad topped with meatballs.

Apple Brined Pork Tenderloin with Root Beer Demi Glace The Wave Contemporary Resort Apple Brine Ingredients: 1 cup apple juice salt and pepper (to taste) pinch red pepper flakes

Âź cup apple cider vinegar 2 T. brown sugar 1 pork tenderloin

Root Beer Demi Glace Ingredients: 1 cup beef stock 1 cup root beer 1 tsp. corn starch 1 tsp. water

Steps: 1. Add all brine ingredients to a small pot and bring to a boil. Dissolve sugar and salt. 2. Chill in a freezer but do not freeze, 3. Place a pork loin in a container and marinade for 24 hours before pulling out. 4. Grill the loin over low heat (pork will char if heat is too high due to sugar in the marinade). 5. For the root beer demi glace, add the root beer and beef stock to a small pot and simmer on low. Allow it to cook slowly until it cooks down by Âź. 6. Mix the water and cornstarch together and stir it into the root beer mix. 7. Cook for 5 more minutes. 8. Slice the pork loin and spoon the root beer demi glace on top of the loin. 34

Caribbean Pasta Shutters Caribbean Resort Ingredients (per serving): 1 oz. red pepper 1 oz. onion 2 oz. heavy cream 1 oz. tomato ¼ oz. cooking oil 1 oz. spinach 6oz. Shrimp or chicken

1 oz. green pepper ¼ oz. jalapeno 1 oz. white wine 4 oz. chorizo sausage ¼ oz. goat cheese 4 oz. cooked orechiette pasta

Steps: 1. In a large pan, bring water to boil. Add orechiette pasta. 2. Cut vegetables (finely dice peppers and onions and medium dice tomato). Chop sausage. 3. In a hot pan, sauté onions and peppers in the oil and cook until tender. 4. Add the chopped chorizo sausage and shrimp or chicken. 5. Deglaze with the white wine. 6. Add heavy cream and add pasta, tomatoes, and spinach. 7. Sprinkle the goat cheese on top.

Fettuccine Alfredo Lâ&#x20AC;&#x2122;Originale Alfredo di Roma EPCOT Ingredients: 1 lb. fettuccine noodles 4 qts. boiling, salted water 1 cup unsalted plugra butter (Plugra is higher in fat than ordinary butter. Typically found in gourmet-type grocery stores) Â˝ cup parmesano reggiano cheese (freshly grated) Steps: 1. Melt plugra butter over very low heat. 2. Whisk in parmesan cheese. Continue to whisk over low heat until cheese melts and the remaining sauce becomes creamy. 3. Bring water to a boil in a large pot and drop in the noodles. Cook until noodles float to the top of the pot. 4. Remove from heat and drain noodles immediately . 5. Place noodles in a large bowl and toss with sauce. Garnish dish with freshly cracked black pepper.

Grilled RibRib-eye of Beef Smothered with Coastal Mushrooms and Blue Cheese Snow and Panko Crusted Blue Cheese Fries Napa Rose Grand Californian Hotel Ingredients for Rib-eye Steaks: 6 rib-eye steaks (10 oz. each) ½ cup chopped garlic ¼ cup fresh rosemary 1 cup olive oil (chopped) 1 tsp. coarse salt 1 tsp. fresh ground pepper Ingredients for Cabernet Reduction and Coastal Mushroom Sauce: 2 T. oil ½ cup carrot (sliced) 1/3 cup onion (sliced) 1/3 cup celery (sliced) 1 cup cabernet wine 4 cups veal stock 1/3 cup button mushrooms 2 sprigs fresh thyme (sliced) 2 sprigs fresh parsley 1 bay leaf 5 black peppercorns coarse salt freshly ground pepper

Grilled RibRib-eye of Beef Smothered with Coastal Mushrooms and Blue Cheese Snow and Panko Crusted Blue Cheese Fries Napa Rose Grand Californian Hotel Ingredients for Coastal Mushrooms: 1 T. unsalted butter ½ cup portobello ½ cup cremini mushrooms mushrooms (thinly (washed and halved) sliced with stems and ½ cup oyster mushrooms gills removed) (washed and halved) ½ cup chanterelle ¼ cup onion (sliced) mushrooms (washed coarse salt and halved) finely ground pepper

Ingredients for Panko Crusted Blue Cheese Fries: 3 large yukon gold potatoes 3 egg yolks 2 eggs (beaten) ¼ cup crumbled blue cheese 2 T. chives (chopped) 2 cups flour 2 cups panko bread crumbs ¼ cup grated parmesan coarse salt and pepper (to taste) 38

Grilled RibRib-eye of Beef Smothered with Coastal Mushrooms and Blue Cheese Snow and Panko Crusted Blue Cheese Fries Napa Rose Grand Californian Hotel Steps for Rib-eye Steaks: 1. Mix the rosemary, pepper, garlic, olive oil, and salt to use as a marinate. 2. Allow steaks to marinate over night. Steps for Cabernet Reduction and Coastal Mushroom Sauce: 1. Heat a medium-sized saucepan over medium-high heat and add the olive oil. 2. Stir in the carrots, onions, and celery and cook for about 10 minutes (until the begin to caramelize). 3. Pour in the cabernet and deglaze the pan. Reduce the liquid by Â˝. 4. Add veal stock, mushrooms, thyme, parsley, bay leaf, peppercorns, and allow to simmer for 45 minutes (until the sauce has reached its desired thickness). 5. Strain through a sieve. 6. Set aside and keep warm. 39

Grilled RibRib-eye of Beef Smothered with Coastal Mushrooms and Blue Cheese Snow and Panko Crusted Blue Cheese Fries Napa Rose Grand Californian Hotel Steps for Coastal Mushrooms: 1. Melt butter in a medium sauté pan over medium heat. 2. Sauté mushrooms and onion for 5 (until tender and the liquid is evaporated). 3. Season to taste with salt and pepper. Add to the cabernet reduction. Steps for Panko Crusted Blue Cheese Fries: 1. Pre-heat the over 425 degrees fahrenheit. 2. Wrap the potatoes in foil and bake for 45 minutes or until soft to the touch. 3. While still hot, “rice” the potatoes on a floured surface with a food mill. 4. Make a nest in the center of the potatoes and add the yolks, blue cheese, parmesan cheese, chives, salt, and pepper. Mix thoroughly. 5. Gently add 1 ½ cups of the flour, kneading jut enough to bring the dough together. 40

Grilled RibRib-eye of Beef Smothered with Coastal Mushrooms and Blue Cheese Snow and Panko Crusted Blue Cheese Fries Napa Rose Grand Californian Hotel 6.

7. 8.

Cut the dough into long strips and gently roll in the remaining Â˝ cup of flour. When the dough is an even log shape, cut into finger-sized pieces. Place the cut pieces onto parchment paper and wrap and freeze for at least 12 hours. Dip the frozen strips into egg and then the bread crumbs. Refreeze.

Steps for Serving: 1. Grill the steaks to desired degree of doneness. 2. Deep-fry the frozen fries in 375 degree fahrenheit cooking oil until golden brown. Season with coarse salt. 3. Cover the steaks with cabernet reduction and coastal mushroom sauce. 4. Grate a small amount of blue cheese over each steak finely enough to resemble snow. 5. Serve with a few of the fries.

Pepper Pot Pork Boma Animal Kingdom Lodge Ingredients for the Sauce: 1 cup beef stock ¼ cup soy sauce 1 T. sugar ½ yellow onion (julienned) ¼ tsp. ginger (ground)

1 cup chicken stock cayenne pepper (to taste) 1 green bell pepper (julienned)

Ingredients for the Pork Loin: 2 ½ lb. pork loin 1 cup soy sauce 1 T. brown sugar ½ tsp. kosher salt ¼ tsp. freshly ground pepper Steps: 1. In a large sealable container, mix the soy sauce, sugar, salt, and pepper. Place the pork in the container and allow it to marinate over night. 2. Remove pork from container and cook in an oven at 350 degrees fahrenheit for 30 minutes. 3. Remove the pork from the oven and allow it to rest for 10 minutes. 4. Slice the pork into ¼ inch pieces. 5. In a medium saucepan, heat the beef stock, chicken stock, ginger, soy sauce, and sugar. Boil and then simmer on low heat. 6. Mix corn starch with a small amount of cold water (until dissolved). Add to the stock mixture while stirring with a wire whip. Sauce should be a medium-thick consistency.

Pepper Pot Pork Boma Animal Kingdom Lodge 7.

Add the peppers and onions and reduce heat. Cook for 5 minutes or until the vegetables are tender yet still firm. Pour the sauce over the sliced pork and serve immediately.

Maple Glazed Salmon with Onion--Mashed Potatoes Onion Animator’s Palate Disney Cruise Line Ingredients: 1/4 cup brandy 1 T. corn starch (mixed in 2 T. water) 2 lb. red potatoes 2 T. unsalted butter fresh white pepper diced red peppers

1 ¼ cups maple syrup 2 onions (chopped) 4 T. olive oil ½ cup milk (warm) coarse salt 4 salmon filets (7oz. each)

Steps: 1. Pour brandy in a pan and flambé for 5 seconds. 2. Add the maple syrup and heat up. 3. Whisk in the cornstarch and water mixture and simmer for 5 minutes. Cool to room temperature. 4. Pre-heat oven to 375 degrees fahrenheit. 5. Toss the chopped onions wit olive oil and bake until soft (15 minutes). Puree onions in a blender.

Maple Glazed Salmon with Onion--Mashed Potatoes Onion Animatorâ&#x20AC;&#x2122;s Palate Disney Cruise Line 6.

8. 9. 10. 11.

12. 13.

14.

Cover potatoes wit water in a saucepan and boil until tender. Drain potatoes and place in a mixing bowl. Add onion puree, milk, and butter and mash with a potato masher. Season with salt and white pepper to taste. Reduce oven heat to 350 degrees fahrenheit. Brush salmon filets with oil and season with salt. Sear both sides of each of the filets in a sautĂŠ pan. Place filets on a baking sheet and drizzle a spoonful of the glaze on each filet. Bake for 14 minutes or until desired doneness. Top the potatoes with salmon filets and drizzle with the remaining maple glaze. Top each filet with diced red peppers.

William Penn Pasta Liberty Tree Tavern Magic Kingdom Ingredients: 12 oz. rigatoni pasta 4 oz. smoked bacon (diced) 1 oz. basil Â˝ cup canola oil 20 oz. heavy cream salt and pepper (to taste)

2 oz. fresh spinach 6 oz. chicken breast Â˝ oz. thyme 10 oz. tomato sauce 1 oz. fresh garlic (chopped)

Steps: 1. Mix together basil, thyme, oil, salt, and pepper in a sealable container. 2. Add chicken and allow to marinade for a few hours. 3. In a pot, mix tomato and garlic and heat up to a boil. Add in heavy cream and salt and pepper. Remove from heat after stirring. 4. Render bacon in a sautĂŠ pan. 5. Add pasta, tomato sauce mixture, and spinach to the pan. Mix together and place into a large bowl. 6. Grill the chicken and place on top of the pasta.

Pooh’s Puffed French Toast Crystal Palace Magic Kingdom Ingredients: 4 tsp. cinnamon 1 ½ T. baking powder 1 ½ cups milk 2 eggs 12 slices white bread

¾ cup and 2 ½ T. sugar 2 ½ cups all-purpose flour ½ tsp. salt ½ tsp. vanilla extract oil (for frying)

Steps: 1. .Combine ¾ cup sugar with cinnamon and set aside. 2. Mix egg, 2 ½ T. sugar, salt, vanilla, and milk until well blended. 3. Slowly add flour and baking powder and mix until smooth. 4. Cut bread diagonally into triangles. 5. Dip bread triangles in the batter, allowing excess to drip off. 6. Place in hot oil to fry until golden brown on both sides. 7. Remove from oil and drain on an absorbent paper towel. 8. While still warm, roll each piece in the cinnamon sugar mixture. 47

Spicy Island Wings Shutters Caribbean Beach Resort Ingredients for Spicy Island Wing Sauce: 8 oz. brown sugar ½ oz. habanera peppers 3 ½ oz. roasted red peppers ¼ tsp. kosher salt Ingredients for Wing Marinade: 3 ½ oz. roasted red peppers ¾ oz. habanera peppers ¼ oz. brown sugar ¼ tsp. crushed red pepper ½ tsp. kosher salt ¼ tsp. white pepper ¼ tsp. granulated garlic 2 ½ oz. canola oil 6 ½ oz. water Ingredients for Wings: 16 chicken wings

2 oz. marinade

Steps: 1. For the wing marinade, puree all ingredients together in a food processor except for water and oil. 2. Once totally blended, add the oil and water. 3. Mix wings with 2 oz. of the marinade in a sealable container and marinade for 24 hours in a refrigerator. 4. For the Spicy Island Wing Sauce, in a food processor, puree the habaneras and roasted red peppers together with salt. Add in the brown sugar and mix until completely blended. 5. Deep fry the wings and toss in the sauce before serving.

Malted Waffles Trail’s End Fort Wilderness Campground Ingredients: 2 cups all-purpose flour 2 T. corn meal 1 ¼ T. baking powder 2 eggs (beaten) 2 cups whole milk

¼ cup malt 2 T. sugar ½ tsp. salt ¼ cup butter (melted) 1 T. vanilla

Steps: 1. Pre-heat waffle iron and grease lightly. 2. Sift together flour, sugar, baking powder, and salt into a large bowl. Set aside. 3. Combine the eggs, melted butter, and milk in a separate bowl. 4. Slowly stir the liquid ingredients into the dry ingredients until moistened. 5. Pour ¾ cup of batter (or the amount recommended by the iron’s manufacturer) into the waffle iron, close the lid, and bake until ready.

Nut Crusted Salmon Boma Animal Kingdom Lodge Ingredients: ½ cup cashews (toasted and ground) ½ cup pumpkin seeds (toasted and ground) 1 T. cumin (toasted) 1 T. curry powder (toasted) 1 T. cayenne pepper ¼ cup olive oil

½ cup pistachios (toasted and ground) ¼ cup honey-roasted peanuts (ground) 1 T. coriander (toasted) 2 T. sugar 6 salmon filets

Steps: 1. Pre-heat over to 350 degrees fahrenheit. 2. Mix all ingredients (except salmon and olive oil) in a large bowl. 3. Coat the salmon with olive oil and then cover with the nut mixture. 4. Bake in the oven for 20 minutes.

Spicy Seared Swordfish with Tomato--Garlic Relish Tomato Storytellers Café Grand Californian Hotel Ingredients: 4 swordfish filets 5 tsp. cajun spice 5 roma tomatoes ½ sweet white onion (diced) ¼ cup dry white wine

½ cup olive oil ¼ cup extra-virgin olive oil 1 clove garlic (minced) 1 green pepper (seeded and diced) 1 tsp. balsamic vinegar

Steps: 1. Pre-heat the over to 375 degrees fahrenheit. 2. Drizzle tomatoes with extra-virgin olive oil and bake for 30 minutes, until tender but not soft. 3. Allow the tomatoes to cool before peeling the skins and squeezing out the seeds. Chop into large chunks and set aside. 4. Over medium heat, sauté garlic and onions in olive oil. Add the green pepper and sauté until tender. 5. Stir in white wine and vinegar, loosening browned bits on the pan’s bottom. Add tomatoes and season with cajun seasoning. Set the relish aside. 6. Lightly coat swordfish with olive oil and rub with cajun spice. 7. Sear both sides of each filet until desired doneness is reached. 8. Top with relish and serve. 51

Tonga Toast Kona Café Polynesian Resort Ingredients: 2 slices sourdough bread (cut 1 ½” thick each) 1 tsp. cinnamon ¼ cup milk canola oil (for frying) syrup

1 ripe banana ½ cup sugar 1 egg ½ tsp. vanilla whipped butter

Steps: 1. Cut a 1” pocket in one side of each slice of bread. 2. Cut banana in half crosswise and again lengthwise. 3. Remove the peel and stuff 2 pieces of fruit in each pocket of the bread. Set aside. 4. Mix sugar and cinnamon and set aside. 5. Mix the egg, milk, and vanilla together in a separate bowl. 6. Heat about 4 inches of oil in a pan to 350 degrees fahrenheit. 7. Dip stuffed bread into the egg mixture and let it soak a few seconds to penetrate the bread. 8. Fry on both sides until lightly browned (about 3 minutes). 9. Remove from oil and drain on paper towels 10. Sprinkle with cinnamon sugar mixture.

Beef Bites Old Piedmont Style with Chocolate Italy, 2003 Food and Wine Festival EPCOT Ingredients: 1 Â˝ lb. beef tenderloin 3 Â˝ oz. white onions 3 oz. butter 8 whole cloves salt and pepper (to taste)

1 pint red wine 3 oz. dark chocolate chips 6 drams fresh thyme 1 dram cinnamon 1 bay leaf

Steps: 1. Cut the beef into small bites and marinate with wine, cloves, cinnamon, and bay leaf for 12 hours. 2. Slice onions and sweat them in butter. 3. Drain the meat from the marinade and add the mat to the stewed onion, cooking for a few minutes. 4. Add the marinade and the thyme(without the woody stalk) and keep cooking over low heat. 5. When the meat is thoroughly cooked, discard the bay leaf, add the chocolate, and season with salt and pepper to taste.

Sonoma Goat Cheese Ravioli California Grill Contemporary Resort Ingredients: 1 lb. soft mild goat cheese (crumbled) Â˝ cup seasoned bread crumbs 1 whole head garlic salt and pepper (to taste) 1 large egg 15 whole tomatoes

5 Â˝ oz. aged goat cheese (crumbled) 2 T. basil pesto 2 tsp. extra-virgin olive oil 1 T. olive oil 16 egg roll wrappers 1 T. water

Steps: 1. Pre-heat the oven to 400 degrees fahrenheit. 2. Cut off the stem and top third of the garlic head. 3. Place the garlic on a sheet of foil and drizzle with olive oil. 4. Wrap the garlic in the foil, seal the edges, and roast for 1 hour. 5. Remove from the oven, open carefully, and allow to cool. Squeeze the pulp from the garlic cloves and puree. 6. In a large bowl, stir together the goat cheeses, bread crumbs, pesto, extra-virgin olive oil, roasted garlic puree, and salt and pepper until well mixed.

Sonoma Goat Cheese Ravioli California Grill Contemporary Resort

7. 8. 9.

10.

11.

12. 13.

14.

15.

Whisk the egg and 1 T. of water to create a wash. On a work surface, lay out 8 egg roll wrappers and brush the wash onto each. With a sharp knife, mark each wrapper into 4 squares (be careful to not cut all the way through the wrapper). Place 1 T. of the goat cheese mixture in the center of each square. Cover with the remaining 8 egg roll wrappers and press the edges together. With a knife, cut each double wrapper with filling into 4 square (making 32 squares total). Press all of the edges together. Sprinkle each lightly with corn meal and place on wax paper. In a blender, coarsely chop all of the tomatoes and add salt. Place the chopped tomatoes in a large sieve lined with cheesecloth. Set this over a bowl and let the mixture drain in the refrigerator for 24 hours to collect the liquid. Discard the pulp and reserve the liquid. To serve, cook the ravioli in a large pot of boiling salted water for 2 minutes. Drain completely and set aside. Warm the tomato juice and serve over the ravioli.

Pork Souvlaki with Tzatziki Sauce Greece, 2000 Food and Wine Festival EPCOT Ingredients: ½ lb. lean pork ½ whole green pepper ½ whole orange (juiced) ½ clove garlic (chopped) ½ tsp. coriander seed (crushed) orange slices

½ whole onion 4 cherry tomatoes 1 T. extra-virgin olive oil ½ tsp. thyme (chopped) salt and pepper to taste shredded lettuce fresh thyme sprigs

Steps: 1. For the marinade, mix together the orange juice, oil, garlic, thyme, coriander seeds, salt and pepper. 2. Cut the pork into ¾” cubes and add to the marinade. 3. Mix thoroughly, cover, and refrigerate for at least 2 hours. 4. Quarter the onion and separate the layers. 5. Cut the bell pepper into small squares, removing the core and seeds. 6. Preheat grill. 7. Layer the pork, onion, pepper, and tomatoes onto 8 bamboo skewers. 8. Cook the skewers on the grill while turning occasionally for 10 minutes (until pork is cooked thoroughly). 9. Serve on a bed of shredded lettuce and garnish with orange slices and fresh thyme sprigs. 56

Durban Chicken Boma Animal Kingdom Lodge Ingredients for Durban Spice Mix: 9 T. coriander 6 T. paprika 6 T. annatto seeds 6 T. salt 3 T. cumin 3 T. Turmeric 1 T. black pepper 1 T. cinnamon 1 T. nutmeg 1 T. cloves Ingredients for Durban Chicken: 3 T. olive oil 1 onion (grated) 3 T. garlic (grated) 3 T. ginger (grated) 2 T. lemon juice 5 oz. plain yogurt 6 T. durban spice mix 1 whole rotisserie chicken Steps: 1. Finely grind all spices for the Durban Spice Mix. Store in a tight container. 2. Wash the chicken inside and out and dry off. 3. Blend the remaining ingredients (including 2T. of the Durban Spice Mix). 4. Rub the chicken thoroughly with the blend and marinate for 24 hours. 5. Cook on a rotisserie or roast on a rack at 325 degrees fahrenheit for 2 Â˝ hours (until done).

Beef Short Ribs Chefs de France EPCOT Ingredients: 4 lbs. beef ribs 3 sprigs thyme 1 whole garlic head (with head cut off) salt and pepper (to taste) Steps: 1. Mix all ingredients (except ribs, onions, and mushrooms) to create the marinade. 2. Marinate ribs, onions, and mushrooms for 12 hours. 3. Pre-heat the oven to 280 degrees fahrenheit. 4. Put ribs, onions, mushrooms, and marinade in an oven safe dish and cook slowly for 2 Â˝ hours (until tender).

2 cups cabernet wine pearl onions button mushrooms 1 tsp. black peppercorns

Fish and Chips Raglan Road Downtown Disney, Walt Disney World Ingredients: 1 piece cod (5 oz.) 1 oz. all-purpose flour 8 oz. lager 2 maris piper potatoes

sunflower oil (for frying) 3 oz. corn flour Â˝ lemonâ&#x20AC;&#x2122;s rind (grated)

Steps: 1. Sift the flour and corn flour into a bowl. Make a well in the center and add the lager. Whisk together until smooth. 2. Cut the cod into pieces. Lightly coat with flour and then dredge in the batter, shaking off any excess. 3. Deep fry in sunflower oil for 5 minutes or until golden brown. 4. Remove from oil and allow to drain on an absorbent paper towel.

5. 6. 7.

Wash and peel the potatoes. Cut into thick chips. Deep fry in hot oil until almost fully cooked. Remove from oil, allowing the oil to heat again. Once oil has reached peak temperature, drop the chips in for 30 more seconds (until crisp and golden).

Coconut Almond Chicken Kona Cafe Polynesian Resort Ingredients for Chicken: 2 chicken breasts (halved) 1 oz. coconut marinade

1 oz. almond breading

Ingredients for Coconut Marinade: ½ cup whole eggs (mixed) ½ cup coconut milk ½ tsp. curry paste ½ tsp. kosher salt Ingredients for Almond Breading: ½ cup flour 1 cup almonds (sliced) ½ cup coconut desiccated ½ tsp. kosher salt unsweetened Ingredients for Salad: 6 cups asian greens mix 1 cup strawberries (quartered) 12 mint leaves 4 lime wedges (quartered) salt and pepper (to taste)

1 cup pineapple (chopped) ½ cup carrots (julienned) ½ cup almonds ½ cup mango puree ½ cup coco lopez

Ingredients for Dressing: ¼ cup honey ¼ cup rice wine vinegar 1/3 cup canola oil ¼ cup fresh lime juice salt and pepper (to taste) 60

Coconut Almond Chicken Kona Cafe Polynesian Resort

Steps: 1. Mix all ingredients for the salad together except lime wedges, mango puree, and coco lopez. 2. Mix all ingredients for the salad dressing and drizzle over the salad. Toss to make sure it is evenly distributed. 3. Trim and pound chicken breast halves. 4. Mix marinade ingredients and marinate for 2 hours. 5. In a seasoned pan, place a small amount of canola oil. Dredge the chicken in the almond breading and sautĂŠ until goldenn 6. Remove from oil and place in a 400 degree fahrenheit oven and bake until firm. Season with kosher salt after removing from the oven. 7. Divide the salad and serve with chicken on top. Drizzle chicken with mango puree and coco lopez and place a lime wedge on top. 61

Beef Short Ribs Sanaa Animal Kingdom Lodge Ingredients: 4 lbs. short ribs (cleaned) ½ cup onion (diced) ¾ cup red wine 1 T. ginger (sliced) ½ T. whole cloves 1 T. coriander seed 1 bay leaf ¾ cup chicken stock salt and pepper to taste

4 T. olive oil ½ cup celery (sliced) 1 clove garlic 1 cinnamon stick 1 T. cardamom (crushed) ½ T. cumin seed ¼ T. thyme ¾ cup veal demi-glace

Steps: 1. Season the short ribs with salt, pepper, and oil. 2. In a large skillet, add olive oil until smoking. Quickly add ribs and sear until all 4 sides are golden brown. Set aside. 3. Add vegetables to the skillet and caramelize 5 minutes. 4. Add herbs and spices and cook another 5 minutes. 5. Deglaze the pan with wine. Reduce until ¼ of the mixture remains. Remove from the heat. 6. Place veggies in a large pan, add the vegetable, spices, and wine mixture. Lay ribs on top. 7. Preheat the oven to 350 degrees fahrenheit. 8. Add chicken and demi-glace. 9. Bake at 350 degrees fahrenheit in an oven until the ribs are done. 62

Pineapple Teriyaki Glaze with Yakisoba Noodles ‘Ohana Polynesian Resort Ingredients: 2 cups brown sugar ¾ cup rice wine vinegar 1 ¼ T. ginger (minced) 4 T. pineapple juice (frozen concentrate) bok choy (shredded)

1 ¾ cups soy sauce 1 ¼ T. garlic (minced) 2 ¼ T. cornstarch yakisoba noodles red and green cabbage (shredded)

Steps: 1. Mix together brown sugar, soy sauce, rice wine vinegar, garlic, and ginger in a pot. Bring to a boil. 2. Make a slurry with the corn starch and pineapple juice. 3. Slowly add the slurry to the boiling pot. Simmer for 30 minutes. 4. Strain through a fine mesh strainer. 5. In a separate pan, sauté the cabbage and box choy. 6. Add in the yakisoba noodles and pineapple glaze and toss before serving.

Sweet Potato Pancakes Boatwright’s Port Orleans Riverside Resort Ingredients: 1 ¼ cups brown sugar ¼ tsp. salt ¼ tsp. cinnamon (ground) 1 ½ cups milk 6 T. vegetable oil 12 oz. canned sweet potato (mashed) ¼ cup pecans (toasted)

2 tsp. baking powder 2 ¼ cups all-purpose flour ¼ tsp. nutmeg (ground) 3 eggs 1 tsp. vanilla extract 1 stick butter ¼ cup honey

Steps: 1. Soften stick of butter and mix in honey and pecans. Set aside. 2. Combine brown sugar, baking powder, salt, flour, cinnamon, and nutmeg in a mixing bowl. 3. Stir in the milk and beat in the eggs. Add oil and vanilla. Beat until smooth. 4. Fold in the mashed sweet potato (result should be lumpy) 5. In a small pan, heat 1 tsp. vegetable oil over medium heat. Pour in a small amount of batter to the desired pancake size. Cook until dark brown. 6. Serve warm with the pecan honey butter.

Duck Confit Le Cellier EPCOT Ingredients: 12 duck legs ½ lb. rosemary 4 oz. peppercorn 5 bay leaves 3 lb. duck fat

½ lb. parsley ½ lb. thyme 1 oz. star anise 6 oz. coarse salt

Steps: 1. Line a drying rack with cheesecloth. Lay the duck legs out on this in a single layer and sprinkle the cloth with the herbs, peppercorns, and spices (save a small amount of salt for later). 2. Salt and pepper the duck legs completely on all sides. Arrange the duck—skin-side up—over the herb coated cheesecloth. 3. Place another piece of cheesecloth on top of the duck. Cover and put away for 72 hours. 4. Rinse the duck of all salt and pepper and dry completely. 5. Pre-heat the oven to 225 degrees fahrenheit. 6. Melt the duck fat in a saucepan. 7. Arrange the duck leg in a single snug layer in a baking dish and cover with the melted fat. Place in the oven. 8. Cook very slowly until the duck is tender and can be pulled from the bone (about 2 ½ hours). 9. Remove from the oven and store in the duck fat until ready to serve.

Macadamia Pancakes with Macadamia Nut Butter Kona Café Polynesian Resort Ingredients: 1 ¼ cups sugar ¼ tsp. salt 1 ½ cups milk 6 T. vegetable oil 1 stick butter (room temperature)

3 tsp. baking powder 2 ¼ cups all-purpose flour 3 eggs 1 tsp. vanilla extract ¼ cup honey ¼ cup macadamia nuts (toasted)

Steps: 1. Sift flour into a bowl. 2. Add brown sugar, baking powder and salt into the bowl. Then add the eggs, milk, vegetable oil, and vanilla extract and beat until smooth. 3. Pre-heat griddle or skillet over medium heat (about 350 degrees fahrenheit). 4. Pour ¼ cup batter on the griddle and cook on one side until bubbles form and sides look dry.. Then flip over and cook until golden brown. 5. Repeat un a separate bowl, combine the honey, butter, and toasted macadamia nuts. Mix well with a fork. 6. Serve pancakes with a dollop of the macadamia nut butter on top. 66

Baked Crab Martinique Parrot Cay Disney Cruise Line Ingredients: 2 oz. onion 2 oz. red pepper 12 oz. lump blue crab meat 8 oz. fontina cheese (grated) parsley (chopped) 3 oz. butter ½ pint milk pinch nutmeg (ground) 2 cloves salt and pepper (to taste)

4 oz. fresh tomato 2 T. dijon mustard 4 oz. bell ile crab meat 2 T. sherri tio pepe tarragon (chopped) 3 oz. flour ¼ pint cream 1 bay leaf ½ white onion

Steps: 1. Infuse the cream and milk on low heat by mixing with onion, cloves, and bay leaf. 2. Mix equal quantities of butter and flour to form a roux. 3. Add small quantities of the infused milk to the roux. Whisk to ensure the sauce is smooth. Continue to add the milk until it reaches the right consistency and the sauce is cooked out.

Baked Crab Martinique Parrot Cay Disney Cruise Line 4.

In a separate pan, sautĂŠ the onion, peppers, and tomatoes. 5. Deglaze the pan and reduce heat. 6. Add the mustard and bechamel sauce (infused milk sauce made in steps 1-3). Simmer for 5 minutes. 7. Add the belle ile and stir in the sauce. 8. Fold in the blue lump crab meat. 9. Cover the bottom of a baking dish with a thin coat of cheese and then add the crab mix. Top with the remaining grated cheese. 10. Bake at 350 degrees fahrenheit in an over until the cheese is golden brown on top.

Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes Napa Rose Grand Californian Hotel Ingredients for Rosemary Grilled Lamb Chops: 16 lamb chops (1” thick) 3 T. fresh rosemary 2 T. garlic (minced) (chopped) ½ cup extra-virgin olive oil 2 T. coarse salt 1 tsp. dried red chili peppers Ingredients for White Beans and Marinated Artichokes: ¼ cup garlic (minced) 1 cup red onions (finely chopped) 1 cup fennel (finely chopped) 2 T. olive oil 4 cups cannellini beans (cooked) 1 cup marinated baby artichokes 1 cup roma tomatoes (diced) 1 cup corn ¾ cup chicken stock 1 T. coarse salt 1 T. dried red chili peppers 1 T. lemon zest 2 cups white balsamic vinaigrette ¼ cup fresh basil (chopped) ¼ cup fresh parsley (chopped) 2 cups fresh baby spinach

Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes Napa Rose Grand Californian Hotel Steps for Rosemary Grilled Lamb Chops: 1. Season the lamb with rosemary, garlic, olive oil, red chili, and salt. 2. Allow to marinate in the refrigerator for at least 1 hour. 3. Grill over medium hot coals on each side until it reaches desired doneness. Steps for White Beans and Marinated Artichokes: 1. In a large saucepan over medium heat, sautĂŠ the garlic, onions, and fennel in olive oil for about 7 minutes (until vegetables are tender). 2. Add beans, artichokes, tomatoes, corn, and chicken stock. Simmer for 2 minutes. 3. Add salt, red chili, lemon zest, and white balsamic vinaigrette. Simmer for 2 minutes. 4. Add basil, parsley, and spinach. Simmer until spinach begins to wilt. Remove from heat.

Banana Bread French Toast with Bananas Foster Sauce Whispering Canyon Café Wilderness Lodge Ingredients for Banana Bread: ¼ lb. sugar ¼ oz. baking powder 1 oz. shortening ½ tsp. sugar ½ lb. all-purpose flour 3 oz. buttermilk 1 oz. liquid eggs ½ lb. bananas substitute vanilla extract for flavor Ingredients for Bananas Foster Sauce: 1 ¼ lbs. bananas (sliced) 1 ¼ lbs. unsalted butter 1 ¾ lbs. brown sugar (softened) ¼ T. buttered rum extract 4 oz. water ½ T. kosher salt Ingredients for French Toast Batter: 6 large eggs 1 ½ cups milk ½ cup sugar ¼ tsp. cinnamon (ground) 1 Tsp. vanilla extract

Banana Bread French Toast with Bananas Foster Sauce Whispering Canyon CafĂŠ Wilderness Lodge Steps for Banana Bread: 1. Pre-heat the oven to 350 degrees fahrenheit. 2. Mix together the sugar, baking powder, shortening, and salt for 5 minutes. 3. Add the flour, buttermilk, and eggs to the mixture and mix well. 4. Add bananas and blend. 5. Spray a baking pan with cooking spray and pour the mixture into the pan. 6. Bake at 350 degrees fahrenheit for 40 minutes (until a toothpick comes out clean). 7. Cool slightly in the pan and then remove onto a cooling rack. Steps for Bananas Foster Sauce: 1. Put the sugar in a pan over medium heat and bring to a soft ball state. 2. Reduce the heat and whisk in the softened butter. 3. Add bananas and bring to a simmer. 4. Remove the mixture from heat and pour into a blender and puree. Add in the butter rum extract. 5. Set aside for further use later. 72

Banana Bread French Toast with Bananas Foster Sauce Whispering Canyon CafĂŠ Wilderness Lodge Steps for French Toast: 1. Combine all batter ingredients in a bowl and whisk until the sugar is dissolved. 2. Slice the banana bread into thick slices. 3. Pre-heat a griddle and melt some butter on it. 4. Dip each bread slice into the batter and allow it to soak in for a few seconds. Drain off the excess batter. 5. Place the slices onto the buttered griddle and cook until done (golden brown). 6. Sprinkle each slice with powdered confectionerâ&#x20AC;&#x2122;s sugar. 7. Top with bananas foster sauce. 73

Pollo a las Rajas San Angel Inn EPCOT Ingredients: 1 chicken breasts (halved) 1 large poblano pepper 1 large red bell pepper 1 cup sour cream 1 box yellow rice 1 bundle green onions

5 T. vegetable oil 1 large spanish onion 1 clove garlic (chopped) Âź cup half and half 1 package queso fresco salt and pepper (to taste)

Steps: 1. Season chicken with salt and pepper. 2. Place chicken in a baking dish and bake, uncovered, at 350 degrees fahrenheit for 20 minutes (until cooked). 3. In a saucepan, heat 2 T. of vegetable oil and lightly sautĂŠ the poblano pepper until the skin begins to separate. Leave it in the pan and keep turning it to let all sides crack in the hot oil. The pepper will lose its crispness when ready. 4. Peel the skin from the pepper using a small knife. Also cut off the pepperâ&#x20AC;&#x2122;s top and remove all seeds. 5. Slice the prepared poblano pepper, bell pepper, and onion into strips. 6. Heat 3 T. of oil in a large skillet. Add the crushed garlic to the oil and cook for about a minute. 7. Add in the sliced onion and peppers. Cook over medium-high heat until the onions and peppers become tender. 74

Pollo a las Rajas San Angel Inn EPCOT 8.

Add sour cream, half and half, and a dash of salt a pepper to the onions and peppers. Stir together and simmer for about 3 minute. 9. Follow the directions on the box for the yellow rice. Divide amongst plates. 10. Remove the chicken from the oven and cut into diagonal strips. Place the chicken on top of the servings of rice. 11. Top chicken with a sprinkle of queso fresco and chopped green onions.

Moroccan Meatballs Tangierine Cafe EPCOT Ingredients for Meatballs: 1 lb. ground beef 1 tsp. parsley (chopped) cumin (to taste)

Âź white onion (chopped) 1 tsp. cilantro (chopped) salt and pepper (to taste)

Ingredients for Tomato Sauce: 5 T. tomato sauce 1 Â˝ cups water 2 tsp. garlic 1 Â˝ tsp. oregano Steps: 1. Pre-heat oven to 350 degrees fahrenheit. 2. Mix all ingredients (except tomato sauce) together in a large bowl. 3. Roll mixture into small balls. 4. Place meatballs in a large baking pan. 5. Mix together ingredients for the tomato sauce. 6. Pour tomato sauce over the meatballs. 7. Bake at 350 degrees fahrenheit for 30 minutes.

Tomato Mozzarella Sandwich Boardwalk Bakery Boardwalk Resort Ingredients: 4 foccacia rolls ¼ lb. fresh arugula ½ cup mayonnaise 3 vine ripe tomatoes 2 tsp. extra-virgin olive oil

1 lb. fresh mozzarella cheese 3 tsp. basil pesto 1 clove garlic (minced) salt and pepper to taste

Steps: 1. In a small bowl, mix together the mayonnaise and basil pesto. Set aside. 2. Pre-heat the oven to 200 degrees fahrenheit. 3. Wash tomatoes and remove the core. Slice in ¾” slices and place on a baking sheet. 4. Combine the garlic and olive oil and brush tomatoes with it. Season with salt and pepper. 5. Roast at 200 degrees fahrenheit for 1 hour (until browned and juicy). 6. Split the foccacia bun across the middle. 7. Spread 1 tsp. of the pesto mayonnaise on each bun bottom. 8. Place 1 oz. arugula on top of the mayonnaise. 9. Arrange 3 slices of mozzarella cheese on top of the arugula. Top with 3 oven dried tomato slices. 10. Place the top half of the bun on top.

Cajun Meatloaf House of Blues Downtown Disney, Walt Disney World Ingredients: 9 lbs. ground beef 12 eggs (beaten) 6 cups fresh bread crumbs 4 T. crystal hot sauce 12 oz. unsalted butter 2 lbs. onions (chopped) 1 ¼ lb. celery (chopped) 4 T. garlic (minced) 2 T. salt 2 tsp. black pepper

3 lbs. ground pork 3 cups ketchup 3 cups heavy cream 3 oz. worcestershire sauce 6 oz. green onions (thinly sliced) 1 ¼ lb. bell peppers (chopped) 2 tsp. cayenne pepper

Steps: 1. Melt butter in a large skillet. 2. Sauté all vegetables in the melted butter over medium heat until tender. 3. Stir in the cream and ketchup. Cook for 5 minutes. Allow to cool completely. 4. Mix all ingredients in a stand mixer with a paddle for 10 minutes at speed 2. 5. Pre-heat oven to 325 degrees fahreneit. 6. Divide into 4 inch pans lined wit parchment paper, 5 ¾ lbs. per pan and ½” high. 7. Cook at 325 degrees fahrenheit for 2 hours. 8. Let it rest for 10 minutes at room temperature and ten drain the grease. Allow to ret for another 2 hours and drain again. 78

Buttermilk Fried Chicken Everything Pop Pop Century Resort Ingredients: 2 lbs. chicken pieces (breasts, legs, thighs) 3 cups all-purpose flour salt and pepper (to taste)

3 cups buttermilk 4 eggs (beaten) 4 cups vegetable shortening (for frying)

Steps: 1. Place the chicken pieces in a shallow container (skin side down) and pour in the buttermilk. Cover with plastic wrap and marinate in the refrigerator overnight. 2. Pre-heat the oven to 375 degrees fahrenheit. 3. Remove chicken from the buttermilk and season both sides with salt and pepper. 4. Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken first in the flour, then the egg, and then again in the flour. 5. In a 12â&#x20AC;? sautĂŠ pan with deep sides, melt enough shortening to be 2â&#x20AC;? deep. Heat the pan until the oil begins to smoke. 6. Fry the chicken for 2 minutes on each side (until the skin is golden brown). 7. Transfer to a baking sheet and bake for 15 minutes or until it is completely cooked through. 79

Beef Teriyaki with Vegetable Medley and Mashed Potatoes Kona Café Polynesian Resort Ingredients for Beef Teriyaki: 1 cup low-sodium soy sauce ¼ cup sake ½ tsp. garlic (minced) ¼ cup green onion ½ cup cornstarch and water

1 oz. sugar ¼ cup mirin ½ tsp. ginger (minced) ½ cup pineapple juice 10 0z. sirloin strip

Ingredients for Vegetable Medley: 2 zucchini squash 2 yellow squash 2 red peppers 1 red onion 1 carrot 1 T. sesame oil 1 T. salt 1 tsp. black pepper 1 tsp. sesame seeds Ingredients for Beef Teriyaki: 10 lbs. red potatoes 1 lb. unsalted butter (skin on) 16 oz. sour cream ¼ cup salt 1 T. pepper

Beef Teriyaki with Vegetable Medley and Mashed Potatoes Kona Café Polynesian Resort Steps for Beef Teriyaki: 1. In a saucepan, bring all ingredients for the sauce (except for the cornstarch and water and steak) to a boil. 2. Reduce pan to a simmer and stir in the cornstarch and water mixture. Simmer for 10 minutes. 3. Strain through a colander. 4. Grill the sirloin steak to desired doneness, spreading sauce over steak each time it is flipped on the grill. Slice into ¼” slices and top with a small amount of teriyaki sauce. Steps for Vegetable Medley: 1. Julienne the zucchini, squash, peppers, and onion. Cut the carrot in half and then on the bias. 2. Heat the sesame oil in a saucepan. 3. Add the vegetables to the pan and cook until softened. 4. Add salt and pepper and mix well while cooking. 5. Remove from heat and garnish with sesame seeds. Steps for Mashed Potatoes: 1. Boil potatoes until tender in a large pot of water. 2. Mix all ingredients except for the potatoes in a mixer. 3. Add the potatoes and mix well.

Lamb Tagine Restaurant Marrakesh EPCOT Ingredients: 4 lb. lamb (cubed) ½ bunch coriander (finely chopped) 1 T. salt 1 tsp. white pepper pinch of saffron 1 can artichoke bottoms (drained, quartered)

1 onion (finely chopped) ½ bunch parsley (finely chopped) 1 tsp. ginger ½ cup olive oil 4 cups water 2 cans peas (drained)

Steps: 1. Season the lamb cubes with salt and pepper. Marinate for an hour. 2. Brown cubes in olive oil over medium heat in a pot. 3. Add in onions, parsley, coriander, saffron, and water. 4. Cook for 2 hours until tender. 5. Remove the lamb from the pot. 6. Add the drained peas and artichoke bottoms. 7. Reduce the sauce until thickened and serve over the land.

Crispy Crab Cakes Narcoossee’s Grand Floridian Resort Ingredients: 3 lb. lump crab meat 2/3 cup mayonnaise 3 egg yolks 4 T. dijon mustard 2 T. lemon juice ½ T. worcestershire sauce ½ T. parsley (chopped) 1 cup cold water ½ tsp. cayenne pepper ½ tsp. black pepper 2 T. salt 1 T. old bay seasoning 1 T. chives 10 oz. sourdough bread crumbs Steps: 1. Combine all ingredients in a bowl except for the water and crab meat. 2. Add the cold water to loosen the mixture. 3. Fold in the lump crab meat and form into 2 oz. patties. 4. Pre-heat the oven to 350 degrees fahrenheit. 5. Pan fry the patties in a small amount of oil until crispy outside. 6. Place fried crab cakes on a baking sheet and place in the pre-heated oven to cook for 5 minutes. 83

Atlantic Salmon Filet with Tamarind Glaze, MangoMangoWasabi Coulis and Pesto Restaurant Akershus EPCOT Ingredients: 4 salmon filets (6 oz. each) 4 T. wasabi coulis salt and pepper to taste

4 T. tamarind glaze 2 T. pesto

Steps: 1. Pre-heat the over to 400 degrees fahrenheit. 2. Lay the salmon filets on a baking sheet. Season lightly with salt and pepper and coat with the tamarind glaze. 3. Bake salmon until it reaches and internal temperature of 140 degrees fahrenheit. 4. Drizzle wasabi coulis and pesto over the fish.

Italian Breakfast Spoodles Boardwalk Resort Ingredients: 8 oz. yellow onion (diced) 2 oz. olive oil 2 oz. basil 32 oz. italian sausage 32 oz. plum tomatoes 32 oz. diced potatoes (diced, peeled, seeded) salt and pepper to taste 8 eggs 4 slices focaccia bread parmesan cheese Steps: 1. Heat olive oil in a medium sautĂŠ pan and sautĂŠ onion until translucent. 2. Add the sausage and cook until browned. 3. Drain off excess grease 4. Add potatoes, tomatoes, basil, and salt and pepper. Cook for 15 minutes. 5. In a separate pan, poach the eggs in simmering water until desired doneness is reached. 6. Toast the slices of focaccia bread in a toaster. 7. Ladle the sausage and tomato mixture amongst 4 bowls. 8. Place a piece of toast in each bowl and top with a poached egg. 9. Garnish with parmesan cheese.

Chicken Bastilla Restaurant Marrakesh EPCOT Ingredients: 3 whole chicken breasts 1 ½ lbs. onions (chopped) 1 pinch saffron 2 cinnamon sticks salt and pepper to taste 13 bastilla leaves ¼ cup granulated sugar 1 cup ten-x powdered sugar

½ lb. butter 1 tsp. ginger 1 qt. water 1 tsp. cinnamon 12 eggs (beaten) 1 ½ cups almonds (crushed) 3 T. vegetable oil

Steps: 1. Cook chicken breasts in a pan with butter, onions, ginger, saffron, cinnamon, cinnamon sticks, salt, pepper, and water until tender. 2. Remove chicken from pan and drain. Return the drained liquid to the pan. Set aside the chicken and allow to cool. 3. Scramble the eggs with a whisk and add to the pan that the chicken was cooked in. Slowly boil, stirring constantly. 4. Turn stove down to a simmer and stir enough to keep the eggs from browning for about 12 minutes. Do not cover. 5. Drain eggs in a colander and reserve the excess liquid. Set aside to cool.

Chicken Bastilla Restaurant Marrakesh EPCOT 6. 7.

10. 11. 12. 13.

14.

15.

In a small bowl, mix the granulated sugar and crushed almonds. Set aside. Shred the chicken and mix with the egg mixture. If the mixture begins to crumble, add just enough of the reserved liquid to moisten it. Mix well again. Cut 1 bastilla leaf into 12 pie-shaped pieces. Lay out another bastilla leaf and lay 1 of the 12 pie-shaped pieces in the center of it. On the center piece, add 1 T. of almond mixture and top with 3 oz. of the chicken mixture. Add 1 more T. of almonds on top of the chicken. Fold the bastilla leaf around the mixture, bringing the sides to the top and pleating them. Repeat this process for each leaf. Pre-heat the oven to 350 degrees fahrenheit. Place the bastillas, pleated side down, on a greased baking sheet. With a pastry brush, lightly brush the top of each bastilla with vegetable oil. Bake at 350 degrees fahrenheit until golden brown. Turn the bastilla over and brown the other side too. Remove from the oven. Let the bastillas rest for 3 minutes before sprinkling wit powdered sugar from a sifter.

Trout Meuniere with PanPanRoasted Pecan Sauce Blue Bayou Restaurant Disneyland Ingredients: 1 cup flour ¼ tsp. white pepper ¼ cup clarified butter 1 cup milk ¾ cup chopped pecans juice of 1 lemon 1 T. parsley (chopped)

¾ T. salt pinch cayenne pepper 4 trout filets (8 oz. each) 1 T. shallots (minced) ¼ cup white wine 3 T. unsalted butter coarse salt and pepper to taste

Steps: 1. In a shallow dish, mix the flour, salt, white pepper, and cayenne. Set aside. 2. In a large skillet over medium-high heat, add clarified butter, reserving 1 T. for later. 3. Dredge trout in milk, then flour mixture, and add to the hot skillet. Cook for 2 minutes on each side over medium-high heat. Remove fish filets from the pan and keep warm. 88

Trout Meuniere with PanPanRoasted Pecan Sauce Blue Bayou Restaurant Disneyland 4

5 6

Wipe out the pan and return to the heat. Add the final T. of clarified butter and shallots and sautĂŠ for 10 seconds. Add copped pecans and sautĂŠ for 1 minute. Add a pinch of flour and whisk in wine and lemon juice for about 30 seconds (until smooth and shiny). Remove from the heat and add in unsalted butter and parsley. Season to taste with salt and pepper. Spoon this sauce over the filets and serve.

Note: To make the clarified butter for this recipe, slowly warm and melt unsalted butter until the milk solids sink to the bottom of the pan. Do not stir. The golden liquid which rises to the top is the clarified butter. Skim off any foam that appears. 89

Wood-Fired Grilled Shrimp with WoodFour--Cheese Sauce and Pasta Four Mama Melrose’s Hollywood Studios Ingredients: ¼ cup roasted red pepper (julienne) 1 ½ tsp. peas 1 T. leeks (julienne) 1 T. basil (chiffonade) 1 cup pipette pasta (cooked) 1 tsp. pecorino romano shredded cheese 1 tsp. asiago shredded cheese salt and pepper to taste 1 artichoke heart (quartered) ½ tsp. garlic (minced) 5 oz. shrimp (grilled) 2 T. olive oil ¼ cup white win ¾ cup four-cheese cream sauce 1 tsp. leeks (fried) Ingredients for Four-Cheese Sauce: 1 qt. half and half ¼ cup parmesan cheese ¼ tsp. regganto cheese 1 tsp. olive oil 1 qt. heavy cream ½ tsp. kosher salt 1 oz. asiago shredded 1 oz. garlic (minced) cheese 2 oz. fontina cheese ½ stick butter ¼ cup flour

Wood-Fired Grilled Shrimp with WoodFour--Cheese Sauce and Pasta Four Mama Melroseâ&#x20AC;&#x2122;s Hollywood Studios Steps for Four-Cheese Sauce: 1. In a small saucepan, melt the butter and stir in the flour. 2. Cook over medium heat for 5-7 minutes, stirring often. 3. In a separate saucepan over medium-low heat, add olive oil and heat. Add garlic and milk and bring to a simmer. 4. Stir in the roux made in steps 1 and 2. 5. Add the heavy cream and cheese. Cook slowly, simmer, and season with salt and pepper. 6. Set aside but keep warm. Steps for Wood-Fired Grilled Shrimp with Four-Cheese Sauce and Pasta: 1. Heat olive oil in a pan over medium heat. Add in the sweet onions, garlic, and leeks. SautĂŠ for 3 minutes. 2. Add the white wine and cook for 1 minute. 3. Add in the grilled shrimp and the rest of the products including the four-cheese sauce and cook for 4 minutes. 4. Remove from the stove and serve. 91

Corned Beef with Wilted Cabbage and Blue Cheese Ireland, 2004 Food and Wine Festival EPCOT Ingredients: 1 ½ lbs. corned beef brisket 1 white onion (peeled) 6 slices smoked bacon (coarsely chopped) 1 cup red cabbage (shredded) ¾ cup blue cheese (crumbled)

1 bay leaf 1 carrot (peeled) 1 yellow onion (sliced) 3 cups green cabbage (shredded) 1 T. malt vinegar salt and pepper to taste

Steps: 1. In a large pan, cover the brisket with water. Bring to a boil. 2. Add the bay leaf, white onion, carrot, and salt. Reduce the heat and simmer for 1 ¾ hours (until meat is tender). 3. In a frying pan, cook the bacon until crisp. 4. Add sliced onion and sauté with the bacon until translucent. 5. Add both cabbages and the vinegar and cook until the cabbage wilts (about 5 minutes). 6. Slice the corned beef. Serve with cabbage, and garnish with blue cheese.

Beef Shish Kebabs Restaurant Marrakesh EPCOT Ingredients: 24 oz. beef tenderloin ½ cup onions (finely chopped) 2 T. parsley (finely chopped) 2 T. coriander (finely chopped) 1 T. paprika ¼ cup olive oil salt and white pepper to taste 1 tsp. cumin 8” skewers Steps: 1. Cut the tenderloin into 1” cubes. 2. Combine all ingredients (except skewers) and mix well. 3. Place a few cubes of beef on each skewer. 4. Cook over hot coals on a grill until tender (about 5 minutes.

Turkey Pot Roast Hollywood and Vine Hollywood Studios Ingredients: 1 ¼ lbs. turkey thigh meat (raw) ¼ cup carrots (diced) 6 cups brown gravy ½ cup potato wedges (roasted) salt and pepper to taste

¼ cup onions (diced) ¼ cup celery (diced) 1 T. tomato paste ½ pt. burgundy wine 1 T. vegetable oil 1 T. flour

Steps: 1. Pre-heat the over to 350 degrees fahrenheit. 2. Heat oil in the roast pan. Add in the turkey meat and cook until brown. 3. Add onions, celery, and carrots. Continue cooking over medium heat. 4. Add flour and tomato paste. Mix well. 5. Add wine and bring to a boil. 6. Add brown gravy and bring back up to a boil. Then reduce the heat. 7. Add salt and pepper to taste. 8. Cover and place in the oven for 1 hour until vegetables and meat are cooked. 9. When done, remove from the pan and serve with roasted potato wedges.

Camaron con Pebre Chile, 2007 Food and Wine Festival EPCOT Ingredients for Pebre Sauce: 2 cloves garlic 2 T. sherry vinegar Â˝ cup white onion (finely chopped) sea salt and pepper to taste Ingredients for Shrimp: 1 lb. raw tiger shrimp (peeled and de-veined)

2 T. olive oil 1 habanero chili 1 cup cilantro leaves 1/3 cup water

2 T. olive oil 2 tsp. chili powder

Steps for Pebre Sauce: 1. Puree the garlic and salt with a pestle in a mortar. Whisk in the olive oil and vinegar and set aside. 2. Place chilies, onions, cilantro, and water in a blender. Pulse until minced, but not pureed (about 10 seconds) 3. Stir in the oil and vinegar mixture. Cover and set aside for 2 hours. Steps for Shrimp: 1. Heat the olive oil in a large sautĂŠ pan. 2. In a large bowl, toss the shrimp with chili powder and move them into the hot oil. 3. Sear for 2 minutes on each side (until lightly colored). 4. Divide the shrimp and sauce amongst 4 bowls and serve.

Sweet Ancho Chili Wings Whispering Canyon Café Wilderness Lodge Ingredients: 1 pint hot sauce ½ cup honey 2 ½ tsp. blackening spice 1 ¼ tsp. chili powder 30 chicken wings

¾ cup blackstrap molasses 6 ½ oz. salted butter 1 ¼ tsp. crushed red pepper flakes vegetable oil (for frying)

Steps: 1. Add all items (besides wings and oil) to a heavy pot and bring to simmer until butter is melted. Set aside but keep hot. 2. Pre-heat vegetable oil in a pot or fryer to 350 degrees fahrenheit. 3. Deep-fry the chicken wings until done (internal temperature of 165 degrees fahrenheit. 4. Remove wings from the oil and drain on an absorbent paper towel. 5. While still warm, toss wings (a few at a time) in the sauce. 96

Chicken and Leek Pie Rose and Crown Pub EPCOT Ingredients: 2 T. butter ½ cup celery (cut on bias) 1 lb. chicken breast (boneless, cubed) 1 ½ cups chicken stock 2 tsp. salt ¼ tsp. thyme 1 egg (beaten)

1/3 cup onion (diced) 1 cup leeks (whites only, cleaned and diced) 2 T. flour ¼ cup parsley (chopped) ¼ tsp. pepper pie crust (enough for a 2 crust pie)

Steps: 1. Melt butter in a large skillet and add the onion, celery, and leeks. Sauté until tender (10 minutes on medium heat). 2. Add cubed chicken meat and continue cooking until chicken is tender. 3. Sprinkle with flour and stir well. 4. Add the stock, parsley, salt, pepper, and thyme. 5. Bring to a boil and cook for 5 minutes. 6. Remove from eat and allow it to cool slightly. 7. Pre-heat the oven to 400 degrees fahrenheit. 8. Line a 2 qt. casserole dish (at least 2” deep) with pie crust. Spoon in the filling and top with more crust. Cut a hole in the top and brush with the egg. 9. Bake for 25 minutes (until crust is golden brown and filling is hot. 10. Allow the pie to rest for 10 minutes before serving. 97

Shrimp and Asparagus Penne Alfredo 1900 Park Fare Grand Floridian Resort Ingredients: ½ lb. asparagus spears 2 tsp. olive oil 1 lb. shrimp pinch nutmeg pinch white pepper 1 lb. penne pasta (cooked)

2 cloves garlic 1 qt. heavy cream ¼ lb. parmesan cheese (grated) pinch salt

Steps: 1. Cut the asparagus spears into 2” pieces. 2. Bring a pot of water to boil and blanch the asparagus in it for 2 minutes. Drain and cill in cold water. 3. In a large sauté pan, sauté the garlic in olive oil until an aroma develops. 4. Add the heavy cream and reduce to about 2 ½ cups. 5. Add the shrimp and all them to cook through (about 3 minutes). 6. Add the blanched asparagus to the pan and allow to heat through. 7. Add the parmesan cheese and a pinch of nutmeg and pepper to the pan. Stir. 8. Add the sauce to the cooked pasta and toss. 9. Season to taste with nutmeg and pepper. 10. Serve hot with grated parmesan cheese. 98

General Tso’s Chicken Nine Dragons EPCOT Ingredients for Marinated Chicken: 1 tsp. chicken base (paste) dash of white pepper salt to taste sugar to taste ½ tsp. cooking wine ½ tsp. sesame oil 12 oz. chicken breast Ingredients for Batter: ¾ cup all-purpose flour 1 tsp. baking powder 2 T. oil ½ cup water Ingredients for Sauce: 1 T. soy sauce 5 T. white vinegar ¼ tsp. black pepper cornstarch to taste

¼ cup cornstarch 1 beaten egg pinch salt

2 tsp. ketchup 5 T. sugar ¼ T. chicken base vegetable oil to taste

Steps: 1. Cut the chicken breast into ½” cubes. 2. Combine all marinade ingredients and allow the chicken to soak for an hour. 3. Combine all batter ingredients and set aside. 4. Combine all sauce ingredients and set aside. 5. Heat fryer with oil to 320 degrees fahrenheit. Dip marinated chicken into batter and fry until golden brown. Drain well. 6. Heat sauce in a wok and toss chicken to coat.

Basil-Crusted Lamb Basilwith Bean Ragout Citricos Grand Floridian Resort Ingredients for Lamb: 8 lamb ribs salt and pepper to taste 4 T. extra-virgin olive oil 4 slices white bread 6 T. pesto (recipe below) 6 T. dijon mustard Ingredients for Pesto: 5 cups fresh basil ¾ cup extra-virgin olive oil ½ cup pine nuts 3 cloves garlic (chopped) ¾ cup parmesan cheese (grated) Ingredients for Bean Ragout: 4 T. extra-virgin olive oil 2 T. pesto 2 cups shiitake mushrooms (julienned) 1 T. butter 2 cups white beans (cooked) 2 T. roasted red pepper (julienned) 3 cups fresh spinach leaves salt and pepper to taste

100

Basil-Crusted Lamb Basilwith Bean Ragout Citricos Grand Floridian Resort Steps: 1. Place all pesto ingredients in a food processor and mix until smooth. 2. Preheat the oven to 400 degrees fahrenheit. 3. Season the lamb with salt and pepper. 4. Heat the olive oil in a large skillet until smoky. 5. Sear the lamb in the oil about 2 minutes per side (until browned). Remove the lamb and set aside. 6. Process the bread in a food processor until fine breadcrumbs form. 7. Combine bread crumbs with 6 T. of the pesto until it resembles a soft dough. 8. Coat the top of the lamb rack with dijon mustard. Pat the dough mixture on top of the mustard. 9. Place the lamb in the skillet, dough side up, and bake for 12 minutes at 400 degrees fahrenheit (until medium rare). 10. Remove from the oven and allow to rest for 10 minutes before slicing. 11. For the bean ragout, heat the olive oil in a medium skillet over high heat. Add the mushrooms and saute for 3 minutes. 12. Add the beans and peppers and heat through. 13. Add the spinach and cook for 1 minute (until wilted). Stir in pesto and butter and season with salt and pepper.

101

Crawfish Etouffee Louisiana, 2008 Food and Wine Festival EPCOT Ingredients: 1 lb. crawfish tails (cleaned) 1 stick butter Âź tsp. cayenne pepper 1 onion (chopped) 2 lemons (sliced thin) 1 T. green onions (chopped)

Âž cup water 1 tsp. flour 1 T. tomato puree 1 T. fresh parsley (chopped)

Steps: 1. Using a saucepan with a tight fitting lid. 2. Season crawfish tails with salt and pepper. Set aside. 3. Melt the butter in the saucepan and add the onion. Cook over medium heat until tender. 4. Stir in the flour and blend well. 5. Add water, lemon, tomato puree, and garlic. Cook slowly (about 20 minutes), adding small amounts of water as needed. 6. When sauce is done, add the crawfish tails and cover with the lid. 7. Cook for 8 minutes. 8. Season with salt and cayenne pepper again. 9. Add green onion and parsley and cook 2 minutes longer.

102

Grilled Pears Sandwich Garden View Lounge Grand Floridian Resort Ingredients: 2 oz. pecan pies ¼ tsp. salt 2 oz. sweet rice wine ¼ tsp. garlic 9 ½ oz. cream cheese 2 pears

2 basil leaves 1 oz. balsamic vinegar 8 oz. mayonnaise 6 ½ oz. gorgonzola cheese 3 spinach leaves 8 slices pumpernickel bread

Steps: 1. In a small bowl, mix together the pecans, basil leaves, salt, balsamic vinegar, rice wine, mayonnaise, and garlic. Blend until smooth. 2. In a food processor, combine the gorgonzola and cream cheese together and blend. 3. Peel the pear and remove their cores. Slice each pear into ¼” slices and grill each side. Set aside to cool. 4. Take 2 slices of bread and spread the pecan mayo on one slice. 5. Spread the cheese spread on the other slice. 6. Lay pear and spinach leaf over the cheese spread. Top with the other slice of bread. 7. Remove bread crusts and cut into triangles.

103

Chicken Salad Restaurant Akershus EPCOT Ingredients: 2 cups chicken (diced and cooked) ½ cup asparagus (blanched) 1 T. lemon juice 1 T. sweet pickle juice

½ cup mushrooms (sliced, blanched, and drained) ¾ cup mayonnaise ½ tsp. celery salt salt and white pepper to taste Steps: 1. Place chicken, mushrooms, and asparagus in a mixing bowl. 2. In a separate bowl mix the mayonnaise, lemon juice, celery salt, pickle juice, salt, and white pepper to create a dressing. Mix well. 3. Pour the dressing over the chicken, mushrooms, and asparagus. Mix until well combined.

104

Monte Cristo Blue Bayou Restaurant Disneyland Ingredients: 1 egg 1 ¾ cups flour 1 tsp. baking powder 8 thin slices ham 8 thin slices turkey 3 cups canola oil blackberry preserves

1 ¾ cups water ¼ tsp. salt 8 slices egg bread (½” thick) 8 thin slices swiss cheese confectioners’ sugar

Steps: 1. Line a cookie sheet with paper towels. Set aside. 2. Whisk the egg and water together in a mixing bowl. Add the flour, salt, and baking powder and whisk thoroughly for 2 minutes (until smooth). 3. On 1 slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place a second slice of bread on top and slice diagonally. 4. Heat oil to 370 degrees fahrenheit in a 10” pan. Dip ½ the sandwich in the batter and allow the excess batter to drain off. Carefully place in the oil. 5. Repeat with the other ½ of the sandwich. Cook for 3 minutes on each side (until golden brown). Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. 6. Repeat with the other 3 sandwiches, allowing the oil to reheat between each sandwich. 7. Sprinkle with confectioners’ sugar and serve with blackberry preserves on the side.

105

Cottage Pie Rose and Crown Pub EPCOT Ingredients: 1/4 cup butter 1 cup diced onion 1 ½ lbs. lean ground beef salt and pepper to taste ¼ tsp. ground savory 1 cup brown gravy 2 cups mashed potatoes Steps: 1. Heat the butter in a 9” skillet. Add onion and cook until lightly browned. 2. Add beef, salt, pepper, and savory and continue to cook for 5 minutes. 3. Stir in the gravy and heat until bubbling. 4. Spoon into a greased 8 cup flat casserole dish. Top meat mixture with mashed potatoes. 5. Bake at 400 degrees fahrenheit for 15 minutes (or until potatoes are lightly browned.

106

Cape Malay Lamb Curry Tusker House Animal Kingdom Ingredients: 2 T. olive oil 2 onions (diced) 1 jalapeno pepper (minced) 3 lbs. canned tomatoes (diced) 2 T. curry powder 1 T. salt 1 tsp. black pepper

5 lb. lamb (large diced) 4 cloves garlic (crushed) 4 T. fresh ginger (minced) 7 ½ oz. coco lopez mix ¼ cup flour 2 cups chicken stock 1 tsp. seasoned salt 2 T. cilantro (minced)

Steps: 1. Season the diced lamb with salt, pepper, seasoned salt, garlic, ginger, curry powder, and ½ the olive oil and marinate over night. 2. Heat the remaining oil in a large sauté pan and sear the lamb until golden brown. Remove from the heat and set aside. 3. Add onions to the pan and cook until slightly browned. Then add the jalapeno and cook for 2 minutes. 4. Add the flour and create a roux. Cook for several minutes. 5. Add the tomatoes, coco lopez, chicken stock and the seared lamb. Cover and simmer for and hour (until lamb is tender). 6. Garnish with cilantro before serving. 107

Chicken Sha Cha with Peanut Sauce China, 2002 Food and Wine Festival EPCOT Ingredients for Marinating: 1 lb. chicken thigh meat .4 oz. garlic (smashed ) .15 oz chicken base .05 oz. pepper Â˝ egg

1.3 oz. sha cha sauce .5 oz. soy sauce .15 oz. sugar .4 oz. sesame oil

Ingredients for Peanut Sauce: 1.3 oz. sha cha sauce .4 oz. garlic (smashed) .05 oz. sugar .5 oz. sesame oil .15 oz. cornstarch .05 oz. chicken base .4 oz. cooking wine 1.9 oz. soy sauce 1 T. water 1 tsp. peanut (smashed) Steps: 1. Cut the chicken into small, thin cubes. Marinate over night with all marinating ingredients. 2. Place chicken on skewers and grill until cooked. 3. For the peanut sauce, mix all ingredients together and bring to a boil over medium heat. 4. Serve with skewered chicken for dipping. 108

Sci--Fi Shrimp Pasta Sci Sci-Fi Dine-In Theater Hollywood Studios Ingredients: 4 oz. olive oil 2 oz. garlic (chopped) 32 large shrimp 4 oz. chardonnay 16 oz. bowtie pasta (cooked) 8 oz. artichoke hearts (quartered) salt and pepper to taste

6 oz. sun-dried tomatoes (julienne) 2 oz. capers (drained) 4 oz. kalamata olives (quartered) 2 oz. spinach leaves 6 oz. feta cheese (crumbled)

Steps: 1. Heat oil in pan until light smoke. Add sun-dried tomatoes and garlic. SautĂŠ for a minuteâ&#x20AC;&#x201D;do not burn garlic. 2. Add shrimp, capers, salt and pepper. Cook until shrimp are Âž done. 3. Add wine and deglaze the pan. Let this reduce for 2 minutes on medium heat to out the alcohol. 4. Add pasta, olive, artichokes and spinach. Toss until all ingredients are hot. 5. Divide equally into 4 bowls and top with feta cheese.

109

SautĂŠed Prince Edward Island Mussels Le Cellier EPCOT Ingredients: 1 T. celery (diced) 1 T. lime juice 1 tsp. garlic (chopped) 1 tsp. ginger (chopped) 15 mussels (fresh) Steps: 1. In a sautĂŠ pan that can be covered, heat the oil. Add celery and shallots and cook until tender over medium heat. 2. Add aji-mirin seasoning and lime juice and reduce heat slightly. 3. Add in the garlic, ginger, and coconut milk. 4. Add mussels and cover the pan with a lid. 5. When mussels open, they are ready.

1 T. shallots (chopped) 1 T. aji-mirin sweet rice seasoning (Kikkoman) 2 T. coconut milk 1 T. olive oil

110

Ancho Chili Rubbed Salmon Crystal Palace Magic Kingdom Ingredients for Salmon: 3 ancho chilies 3 T. canola oil Salt and pepper to taste

2 T. brown sugar 1 salmon filet 2 cups basil leaves

Ingredients for Pistou Sauce: 3 tsp. chopped garlic 1 cup olive oil 1 tsp. kosher salt Â˝ tsp. fresh black pepper Â˝ cup fresh parmesan cheese Steps: 1. Place ancho chilies in boiling water and let stand for 15 minutes to rehydrate. 2. Remove the seeds and place in a food processor with water and brown sugar. 3. Pulse until a smooth paste forms. 4. Drizzle filets in canola oil. 5. Marinate the whole filet in chili paste overnight. 6. Pre-heat oven to 375 degrees fahrenheit. 7. Place filet in an ungreased pan. Season with salt and pepper. 8. Cook in the oven for 16 minutes or until firm. 9. Mix all ingredients for pistou sauce (except oil and cheese)in a food processor and pulse. 10. Drizzle in oil until paste forms. Add cheese. 11. Place salmon on a platter and drizzle with sauce. 111

Paella Spain, 1999 Food and Wine Festival EPCOT Ingredients: 3 cups chicken stock 1 small onion salt and pepper to taste 4 springs onions (chopped) 1 pimento (diced) 3 cups short grain rice 1 bay leaf (crumbled) 1 T. lemon juice 4 prawns 18 small mussels (scrubbed) oil for frying

¼ tsp. saffron 2 small chickens 1 medium onion (diced) 4 cloves garlic (chopped) ½ lb. shrimp (shelled) 3 T. parsley (chopped) ½ cup dry white wine ¼ lb. peas 18 small clams (cleaned) lemon wedges

Steps: 1. Heat broth with saffron and whole small onion. Cover and simmer for 15 minutes. Remove onion and reserve 5 ½ cups broth. 2. Cut chickens into serving pieces and season with salt. Heat oil in in 15” paella pan and fry chicken pieces over high heat until golden. 112

Paella Spain, 1999 Food and Wine Festival EPCOT 3

6 7

Add chopped onion and spring onions and sautĂŠ until onion has wilted. Add shrimp and sautĂŠ 3 minutes more. Remove shrimp and put with chicken. Add rice to the pan and stir well to coat with oil. Sprinkle in parsley and bay leaf. Stir in the chicken stock, lemon juice, and peas. Season. Boil and cook uncovered over medium heat for 10 minutes. Bury the shrimp and chicken in the rice. Pre-heat oven to 325 degrees fahrenheit. Add clams and mussels, pushing them into the rice with the edge that will open facing up. Decorate with prawns. Bake at 325 degrees fahrenheit for 20 minutes. Remove from the oven, cover with foil, and let sit for 10 minutes more. Decorate with lemon wedges and chopped parsley.

113

Cinderellaâ&#x20AC;&#x2122;s Cheese French Toast Cinderellaâ&#x20AC;&#x2122;s Cheese French Toast Magic Kingdom Ingredients: 3 eggs 2 cups milk 1 T. vanilla extract 3 T. baking powder 6 T. sugar 2 cups all-purpose flour 1 qt. frying oil 6 cheese danishes (quartered) 1 cup sugar 1 T. cinnamon Steps: 1. Mix eggs, milk, and vanilla together and set aside. 2. Sift baking powder, sugar, and flour together and add to egg mixture. Allow to stand for 10 minutes. 3. Bring oil to 375 degrees fahrenheit. 4. Dip danish in egg batter and place dipped bread in fryer until golden brown on one side and turn it over to brown the other side. 5. Roll in cinnamon and sugar and serve.

114

Canton Beef Nine Dragons EPCOT Ingredients for Beef: 8 oz. beef flank steak 1 red pepper 1 cup cooking oil Ingredients for Marinade: 4 T. water ¼ tsp. chicken base 1 egg white Ingredients for Sauce: 1 T. soy sauce 1 tsp. wine ½ tsp. chicken base pinch white pepper ¼ tsp. sesame oil

1 green pepper 1 small onion

¼ tsp. salt ¼ tsp. sugar 1 tsp. cornstarch

1 tsp. oyster sauce 1 tsp. chicken stock ½ tsp. sugar 1 tsp. cornstarch

Steps: 1. Slice beef flank steak. 2. Combine marinade ingredients and marinate for at least an hour. 3. Cut peppers and onions into small pieces and set aside. 4. Mix the sauce ingredients in a bowl and set aside. 5. Place 1 cup of cooking oil in a heated wok and heat over medium heat. Add beef and stir fry until almost done. Drain and set aside. 115

Canton Beef Nine Dragons EPCOT 6.

Leave a tsp. of oil in the wok and stir fry the peppers and onions for 30 seconds. Pour sauce mixture over onions and peppers. Stir occasionally. Once sauce begins to darken over medium heat, place beef back in the wok and stir fry swiftly. Once the peppers have softened, serve over white rice.

116

Blackened Catfish with Grits Coral Reef Restaurant EPCOT Ingredients for Catfish: 4 catfish filets (6 oz. each) 2 oz. blackening spice 4 oz. balsamic vinegar Ingredients for Tomato Compote: 2 large tomatoes 1 T. tomato paste 1 tsp. garlic 1 oz. shallots 1/8 tsp. chili flakes salt and pepper to taste Ingredients for Grits: 11 oz. water salt and pepper to taste flour Bread crumbs

3 oz. grits 2 oz. pepper jack cheese 1 egg (beaten)

Steps: 1. In a skillet over medium heat, reduce balsamic vinegar by half. Set aside. 2. Coat the catfish with blackened seasoning. 3. Pan sear the filets. 4. In a medium saucepan, bring 11 oz. water to a boil for the grits. 5. Add grits and cook until stiff. Add the cheese and mix well. Chill in the refrigerator. 6. Cut into 4 oz. patties. 7. Dip into the egg and coat with flour and bread crumbs.

117

Blackened Catfish with Grits Coral Reef Restaurant EPCOT 8. 9.

Fry patties in a skillet. For the tomato compote, smoke the tomatoes and remove the skin to dice them. 10. Add remaining compote ingredients and bring to a warm temperature over medium heat. 11. On each plate, place a grit patty on the bottom followed by half of a catfish filet. Top with the tomato compote followed by the other half of the filet and another layer of compote. 12. Drizzle the reduced balsamic vinegar over top.

118

Frikadelle Biergarten EPCOT Ingredients: 1 lb. ground pork Âź oz. garlic (minced) 3 Âź oz. liquid eggs Â˝ oz. bread crumbs 5 oz. diced onions salt and pepper to taste Steps: 1. Mix all ingredients listed above. 2. Form into a ball and the flatten. 3. Grill items until done.

119

Pot Roast 50’s Prime Time Café Hollywood Studios Ingredients: 5 lb. top round roast 2 carrots (peeled and diced) 1 stalk celery (diced) salt and pepper to taste Steps: 1. Pre-heat the oven to 350 degrees fahrenheit. 2. Heat the oil in a large pan over medium-high heat. Brown the roast on all sides and remove meat to a roasting pan. 3. Sauté the cut vegetables until golden brown and add to the roasting pan. 4. Pour the beef bouillon into the pan to lift off all of the caramelized vegetables and beef. 5. Cover and cook for 40 minutes per pound. 6. Remove from the oven and let rest for 15 minutes before serving.

1 onion (diced) 2 cloves garlic (minced) 7 ½ cups beef bouillon ¼ cup olive oil

120

Mussels in Roasted Garlic Cream Sauce Belgium, 2010 Food and Wine Festival EPCOT Ingredients for Roasted Garlic Puree: 2 large heads garlic 1 T. olive oil Ingredients for Roasted Garlic Cream Sauce: 1 T. olive oil 2 shallots (minced) ½ cup white wine 1 T. lemon juice 2 cups heavy cream 2 T. roasted garlic puree (recipe below) ½ tsp. coarse salt ¼ tsp black pepper Ingredients for Mussels: 4 lbs. fresh mussels 1 cup dry white wine 1 cup water 4 slices sourdough bread (thick cut) 2 tsp. parsley (chopped) Steps: 2 tsp. dill (chopped) 2 tsp. chives (chopped)

121

Mussels in Roasted Garlic Cream Sauce Belgium, 2010 Food and Wine Festival EPCOT Steps for Roasted Garlic Puree: 1. Pre-heat the oven to 350 degrees fahrenheit. 2. Remove excess papery skin from the garlic, keeping the head intact. Cut top Âź of head off, exposing the cloves. 3. Place each head cut side up on an individual sheet of aluminum foil and drizzle each with oil. 4. Wrap in the foil and seal the edges. 5. Place in oven and roast for 45 minutes. 6. Allow to cool for 20 minutes before squeezing the cloves from their skins into a bowl. Discard skins. 7. Mash garlic with a fork until smooth. Steps for Roasted Garlic Cream Sauce: 1. Heat oil in a medium saucepan over medium heat. 2. Add shallot and cook until softened (about 3 minutes). 3. Add wine and lemon juice. Stir to combine. 4. Cook until reduced by half, stirring occasionally (about 5 minutes). 5. Add cream, roasted garlic puree, salt, and pepper and whisk to combine. 6. Simmer (do not boil) until the sauce is slightly thickened (about 4 minutes). Set aside.

122

Mussels in Roasted Garlic Cream Sauce Belgium, 2010 Food and Wine Festival EPCOT Steps for Mussels: 1. Place the mussels, wine, and water in a large stockpot over high heat. Cover and bring to a boil. 2. Cook until the mussels open (about 4 minutes). 3. Remove and discard any mussels that do not open. 4. Strain the liquid from the mussels and discard liquid. 5. Place mussels in a large bowl and pour the roasted garlic cream sauce over them. 6. Garnish with fresh parsley, dill, and chives.

123

Eggplant Rollatini Tony’s Town Square Restaurant Magic Kingdom Ingredients for Rollatini Mix: 1 cup ricotta cheese ½ tsp. garlic (chopped) ¼ cup romano cheese 1 egg 1 T. thyme (chopped)

1 T. olive oil ½ cup mozzarella cheese (shredded) 1 T. parsley (chopped) salt and pepper to taste

Ingredients for Eggplant Rollatini: 6 slices eggplant (¼ “ thick) 1 cup vegetable oil ½ cup mozzarella cheese rollatini mix (shredded) 1 cup tomato sauce Steps for Rollatini Mix: 1. Cook garlic in olive oil until tender. 2. Set aside and allow to cool to room temperature. 3. Mix all ingredients together and store in an air tight container overnight.

124

Eggplant Rollatini Tonyâ&#x20AC;&#x2122;s Town Square Restaurant Magic Kingdom Steps for Eggplant Rollatini: 1. Pre-heat oven to 350 degrees fahrenheit. 2. In a skillet, heat oil until hot. Place eggplant slices in hot oil and cook until tenderâ&#x20AC;&#x201D; turning once during cooking. Remove from hot oil and place on paper towels to drain. Repeat for all 6 slices. Allow the slices to cool. 3. Place eggplant on a clean surface, overlapping the edges slightly and season with salt and pepper. 4. Place rollatini filling on top of eggplant and roll up. 5. Place in an oven safe dish and bake at 350 degrees fahrenheit for 30 minutes (until hot all the way through). 6. Warm the tomato sauce in a small saucepan and spoon on top of eggplant. 7. Cover with mozzarella cheese and place back in the oven until cheese is melted.

125

Brochette of Chicken Restaurant Marrakesh EPCOT Ingredients: 24 oz. chicken breast (boneless) ½ bunch cilantro (chopped) ½ tsp. cumin salt and white pepper to taste 2 drops yellow food coloring

½ bunch parsley (chopped) 1 tsp. garlic (minced) ¼ cup olive oil 1 T. lemon juice 8 skewers

Steps: 1. Cut boneless chicken breasts into 1” cubes. 2. Mix in with remaining ingredients (except skewers). 3. Place 4 oz. of meat onto each skewer. 4. Cook over hot coals on a grill or broil in the over for about 5 minutes (until tender).

126

Keen Eye for the Shepherd’s Pie Raglan Road Downtown Disney, Walt Disney World Ingredients for Shepherd’s Pie: 1 shallot 1 tsp. caster sugar 1 lb. potatoes (scrubbed) 1 ¼ T. olive oil 1 small onion (chopped) 1 small leek (chopped) 1 carrot (chopped) 1 clove garlic (crushed) 8 oz. lean lamb (minced) 1 ¼ T. tomato puree 1 oz. butter 2 tsp. herb oil salt and pepper to taste Ingredients for Herb Oil: 4 oz. fresh basil sprigs

½ cup olive oil

Steps: 1. For the herb oil, pick the leaves from the basil and blanch them in a large pan of boiling water for 1 minute. Drain in a sieve and rinse under cold running water to prevent further cooking. Squeeze off the excess water and tip on to kitchen paper and pat dry. 2. Place blanched leaves into a food processor with the olive oil and process to a fine puree. 3. Pass the puree through the sieve set over a bowl, pressing down with the back of a spoon until all of the liquid has gone through the sieve. 4. Pour the herb oil into a bottle and let settle for at least 30 minutes before using. 5. Pre-heat the oven to 350 degrees fahrenheit. 127

Keen Eye for the Shepherd’s Pie Raglan Road Downtown Disney, Walt Disney World 6. 7. 8. 9.

10.

11.

12.

13. 14.

15.

Cut the shallot in half and then cut into thin slices lengthways (leave the root intact). Arrange the slices on a non-stick baking sheet and sprinkle with caster sugar. Bake for 5 minutes until lightly golden. Remove from the heat and leave to cool completely. Cover the potatoes with cold water in a pan with a pinch of salt. Bring to a boil and simmer for 15 minutes (until completely tender). Drain in a colander and peel the potatoes while still hot. Heat the plain olive oil in a pan. Add the onions, leeks, carrot, and garlic and sauté for 4 minutes until just beginning to soften. Stir the minced lamb into the pan and cook for 3 minutes (until browned), breaking up any lumps with the back of a wooden spoon. Stir in the tomato puree and cook gently for 10 minutes until tender. Season with salt and white pepper and keep warm. Push the cooked potatoes through a sieve using a spatula. Quickly heat the milk in a pan. Beat the butter into the warm mashed potatoes and add enough milk to make a smooth, firm puree. Season to taste. Spoon the mince mixture into 2 ½” ring moulds set on warmed plates. Carefully remove the moulds and spoon potato puree on top. Top with caramelized shallots and drizzle on herb oil.

128

New York Strip Steak Marinated in Bourbon Yachtsman Steakhouse Yacht Club Resort Ingredients: 4 New York Strip Steaks 13 oz. Jack Daniels 13 oz. soy sauce 40 oz. water

10 oz. dark brown sugar 17 oz. pineapple concentrate cornstarch slurry

Steps: 1. For the marinade, combine 6 oz. brown sugar and 7 oz. Jack Daniels and stir until dissolved into a syrup. 2. Add 9 oz. of pineapple, 5 oz. soy sauce, and 32 oz. water and stir. 3. Place steaks in a pan and pour marinade over the steaks. Let it sit for 24 hours. 4. Grill the steaks until desired doneness is reached. 5. Combine 8 oz. pineapple concentrate, 6 oz. Jack Daniels, 4 oz. dark brown sugar, 8 oz. soy sauce, and 8 oz. water in a small pot. Bring to a simmer. 6. Add the cornstarch slurry and stir until the desired thickness is reached. Strain and hold hot. 7. Add a splash of Jack Daniels to the glaze before brushing over the cooked steaks.

129

Meat Pie with Roasted Garlic and Herb Mashed Potatoes Australia, 2002 Food and Wine Festival EPCOT Ingredients for Meat Pie: 2 T. canola oil 1 spanish onion (diced) 1 lb. beef tenderloin ¼ tsp. celery salt 1 ½ tsp. thyme (chopped) 2 oz. beef stock salt and pepper to taste 4 mini pie shells (4” diameter, 1” deep)

1 oz. bacon (diced) 1 tsp. garlic (minced) ¼ tsp. nutmeg 1 T. all-purpose flour 4 oz. Australian beer 2 tsp. worcestershire sauce 2 oz. tomato sauce

Ingredients for Roasted Garlic and Herb Mashed Potatoes: 12 oz. potatoes (peeled 2 oz. butter and diced) ½ cup whole milk 1 T. roasted garlic puree ½ T. chives (sliced) salt and pepper to taste ½ T. Italian flat parsley (chopped) Steps for Roasted Garlic and Herb Mashed Potatoes: 1. In a soup pot, place potatoes and enough water to cover over medium heat. Potatoes are ready when they fall off a for (about 25 minutes). 2. In a small saucepan, heat milk and butter until hot. 3. Drain potatoes of all water and rice the potatoes into a warm bowl.

130

Meat Pie with Roasted Garlic and Herb Mashed Potatoes Australia, 2002 Food and Wine Festival EPCOT 4. 5. 6.

Add garlic puree, milk, and butter, and m ix completely. Add parsley and chive and season with salt and pepper to taste. Reserve for pies.

Steps for Meat Pies: 1. Cut beef into 1â&#x20AC;? thick slices. 2. Toss beef with flour and season with salt and pepper. 3. In a heavy bottom frying pan, render bacon until half cooked. 4. Add onions and garlic and sautĂŠ until onions are translucent. 5. Add oil and when hot, brown the beef on all sides. While cooking sprinkle with nutmeg, celery salt, and thyme. 6. Turn heat to low and deglaze the pan with beer. 7. Add beef stock, simmer 1 minute until mixture thickens. 8. Add worcestershire sauce and season with salt and pepper. 9. Put 3 oz. of potatoes into each shell and divide meat mixture among the 4 potato filled shells. 10. Drizzle with tomato sauce. 131

Sautéed Shrimp Pasta 50’s Prime Time Café Hollywood Studios Ingredients: 24 large shrimp (peeled and deveined) 4 oz. pancetta (diced) 2 oz. dijon mustard ½ oz. garlic (minced) 24 oz. penne pasta (cooked)

4 oz. shiitake mushrooms (sliced) 24 oz. heavy cream 1 oz. chicken base 1 oz. vegetable oil

Steps: 1. In a saucepan, sauté garlic in a small amount of oil until golden brown. 2. Add cream, dijon, chicken base, and mix well. Bring to a boil and remove from the heat. 3. In a large sauté pan over medium-high heat place pancetta and cook until golden-brown. Add shrimp and mushrooms. 4. When shrimp begin to turn white on both sides, add the cream sauce and continue to cook for 2 minutes more. 5. In pasta bowls, place pasta and shrimp mixture into 4 portions.

132

Corn Beef with Corn Bread Tusker House Animal Kingdom Ingredients for Corn Beef: 1 oz. canola oil 8 oz. green peppers (diced) 4 T. worcestershire sauce 1 tsp. cayenne pepper 2 tsp. salt 10 oz. diced tomatoes

12 oz. onions (sliced) 2 tsp. garlic (diced) 4 T. dark balsamic vinegar 2 tsp. black pepper 38 oz. corned hash

Ingredients for Corn Bread: 1 cup flour 1 cup yellow corn meal 3 eggs 1 cup butter 1 ¼ cups milk

2 cups white corn meal 2 ½ tsp. baking powder 1 cup white sugar 1 cup creamed corn

Steps: 1. Sauté the onions, peppers, and garlic in the canola oil. 2. Add the worcestershire, vinegar, cayenne pepper, salt, and pepper. 3. Continue to cook for 2 minutes and then cool. 4. Add the pepper and onion mixture to the hash and mix. Place in a 12” pan. 5. Pre-heat the oven to 325 degrees fahrenheit. 6. Mix the flour, corn meals, and baking powder together. 7. In a separate bowl cream the eggs, sugar, and butter together. 133

Corn Beef with Corn Bread Tusker House Animal Kingdom 8.

Add the creamed corn and milk. 9. Stirring wit a whisk, slowly add the flour mixture to the eggs and milk. 10. Place the corn bread mixture in the 12â&#x20AC;? pan over the hash mixture. 11. Bake in the oven at 325 degrees fahrenheit for 40 minutes.

134

Lamb Slider New Zealand, 2008 Food and Wine Festival EPCOT Ingredients for Lamb Slider: ½ lb, lamb sirloin 1 clove garlic (peeled and thinly sliced) 2 T. olive oil ¼ cup butter (softened) 1 T. dijon mustard (recipe below) salt and pepper to taste 2 brioche rolls (sliced and toasted) Ingredients for Mustard Sauce: 1 T. olive oil 1 large white onion 2 T. horseradish (sliced thinly) 1 cup brown gravy ¼ cup dijon mustard Steps for Mustard Sauce: 1. In a skillet, add the oil and cook onions until caramelized. 2. Add horseradish, brown gravy, and dijon mustard. Blend well until heated. Set aside.

135

Lamb Slider New Zealand, 2008 Food and Wine Festival EPCOT Steps for Lamb Slider: 1. Place lamb on a large platter and Â˝â&#x20AC;? deep slits all over with a small knife and insert garlic sliver into each cut. Rub the lamb with the olive oil and season with salt and pepper. Cover the meat and marinate for 4 hours. 2. Pre-heat the oven to 350 degrees fahrenheit. 3. In a large sautĂŠ pan, over medium heat, sear the lamb on all sides. 4. Transfer the meat to a roasting pan and cook until firm to the touch and pink in the center (about 35 minutes). 5. Allow the lamb to rest for 10 minutes before carving. 6. In a small bowl, combine the butter and the mustard sauce and season to taste wit pepper. Butter both sides of rolls and set them aside. 7. To serve, thinly slice the lamb and divide the meat among the 4 prepared rolls.

136

Lighthouse Sandwich Columbia Harbour House Magic Kingdom Ingredients: olive panini bread 2 T. garlic (pureed) 45 oz. garbanzo beans juice of 2 lemons 1 T. salt 1 ½ cups honey dijon dressing

vine ripe tomatoes (sliced) 4 T. water ½ cup tahini paste 3 cups shredded broccoli slaw Steps: 1. Place garbanzo beans into a food processor, mix with salt, garlic, and tahini paste. Puree 30 seconds then add lemon juice and water. Puree until smooth. Set the hummus aside. 2. Toss together the broccoli slaw and dijon dressing and set aside. 3. Slice the olive panini bread into desired thicknesses and spread ¼ cup hummus and ½ cup broccoli slaw on 1 slice. Add 2 tomato slices and top with a second slice of bread. 137

Schnitzel with Tomato and Mushroom Sauce Biergarten EPCOT Ingredients: 4 chicken or pork cutlets (3 oz. each) 4 oz. demi-glaze 1 cup plum tomatoes (diced) 4 cups water 1 T. fresh parsley (chopped)

2 eggs Â˝ cup bread crumbs 1 cup onion (diced) 1 tsp. garlic (minced) 2 fresh rosemary sprigs 1 cup mushrooms (sliced) salt and pepper to taste

Steps: 1. Pound meat cutlets to tenderize. Rub with salt and pepper. 2. Beat eggs and dip each cutlet in the egg and then the bread crumbs. 3. SautĂŠ the breaded cutlets until golden brown on both sides. Set aside and keep warm. 4. For the sauce, prepare the demi-glaze as directed on the package and set aside. 138

Schnitzel with Tomato and Mushroom Sauce Biergarten EPCOT 5.

9. 10. 11. 12. 13.

In a saucepan, sauté the onion. Add in ½ cup tomatoes, garlic, and rosemary and continue to sauté until the onions are golden brown. Pour water into another saucepan and add the prepared demi-glaze mix. Bring to a boil, stirring constantly. Reduce the heat and simmer for 5 minutes, stirring occasionally until it thickens. Add sautéed vegetable mixture to the demi-glaze and simmer for 10 minutes. Strain the demi-glaze sauce. Saute the mushrooms in a skillet. Add the remaining ½ cup of tomatoes and cook until there is very little liquid left in the skillet. Season wit salt and pepper. Add the copped parsley and mix with the demi-glaze sauce. To serve, place prepared cutlets on plates and spoons sauce over the cutlets.

139

French Toast Loaf Main Street Bakery Magic Kingdom Ingredients: 12 slices white bready (day-old, homemade) 1 Âź tsp. cinnamon 4 large eggs

8 oz. butter 9 oz. brown sugar 10 oz. heavy cream Â˝ tsp. vanilla

Steps: 1. Mix together 1 tsp. cinnamon and the brown sugar. Set aside. 2. Mix together the heavy cream, eggs, vanilla, and remaining Âź tsp. cinnamon in a large bowl. Set aside. 3. Spray a loaf pan with cooking spray and layer 3 slices of bread on the bottom of the pan. 4. Sprinkle 1/3 of the brown sugar mixture on top followed by 1/3 of the butter. Repeat with two more layers and finally top with the remaining 3 slices of bread. Press down in the pan to compact the bread. 5. Slowly pour 16 oz. of batter over top of the loaf, covering completely. Allow it to fully absorb into the bread all the way down to the bottom. 6. Cover pan with parchment paper and wrap tightly with aluminum foil. Place in refrigerator overnight. 7. Heat oven to 325 degrees fahrenheit and bake for an hour covered. Uncover and bake 15 minutes more. 8. Remove from over and allow to rest for 10 minutes before slicing. 140

Maine Lobster Roll United State of America, 2008 Food and Wine Festival EPCOT Ingredients: 2 lb. cooked lobster meat (cut into ½” chunks) ½ cup red bell pepper (finely chopped) ¾ cup mayonnaise 1 T. fresh tarragon (finely chopped) 4 T. butter (melted)

½ cup white onion (finely chopped) ½ cup celery (finely chopped) 1 T. dijon mustard salt and pepper to taste 4 hot dog buns 1 cup romaine lettuce (shredded)

Steps: 1. In a large mixing bowl, combine meat, onion, red pepper, and celery. 2. Add in the mayonnaise, dijon, and tarragon. Mix thoroughly. Season with salt and pepper. 3. Pre-heat the broiler. 4. Brush insides of each bun with 1 T. of melted butter each. 5. Place buns on a baking pan, buttered side up, and broil until golden brown. 6. Place ¼ cup lettuce in each bun and top with ½ cup of the lobster salad.

141

Lemon Garlic Shrimp Spoodles Boardwalk Resort Ingredients: ¾ cup unsalted butter 36 shrimp (butterflied) 3 cloves garlic (finely chopped) ¼ cup lemon juice ½ tsp. salt ¼ tsp. black pepper ½ bunch parsley (finely chopped)

Steps: 1. Melt half the butter in a sauté pan. Add shrimp and toss to coat. 2. Add half the garlic and cook for 5 minutes (until shrimp are almost done. 3. Add lemon juice and remaining garlic. Do not bring to a boil. 4. Season with salt and pepper and stir in the parsley. 5. Melt remaining butter in the pan with everything else. 6. Serve with sauce from the pan spooned over top of the shrimp.

142

Mom’s Meat Loaf 50’s Prime Time Café Hollywood Studios Ingredients: 2 lb. ground beef 4 eggs ½ cup onions (diced) ¼ cup green peppers (diced) 2 ½ T. worcestershire sauce ½ cup ketchup 1 tsp. dijon mustard.

1 lb. ground pork 1 cup seasoned bread crumbs ¼ cup red peppers (diced) salt and pepper to taste 1 T. brown sugar

Steps: 1. Mix together ketchup, mustard, brown sugar, and ½ T. worcestershire sauce until smooth. Set aside. 2. In a large mixing bowl, mix together meats and seasonings. 3. Add peppers and onions to the meat and mix well. 4. Place meat in an oiled loaf pan. 5. Bake at 350 degrees fahrenheit for 1 hour. 6. Remove from the oven and brush with ketchup and mustard sauce. Bake and additional 10 minutes. 7. Remove from the oven and let sit for 10 minutes. 8. Remove from loaf pan, cut, and serve. 143

Honey Sesame Chicken Nine Dragons EPCOT Ingredients for Marinade: 1 tsp. chicken base salt to taste ½ tsp. cooking wine 12 oz. chicken breast

dash white pepper sugar to taste ½ tsp. sesame oil

Ingredients for Batter: ¾ cup all-purpose flour 1 ½ tsp. baking powder 2 T. oil pinch salt

¼ cup cornstarch 1 beaten egg 5 oz. water

Ingredients for Honey Sauce: ¼ cup honey 1/2 cup sugar ¼ cup ketchup 2 T. white vinegar

Steps: 1. Cut chicken breast into ½” chunks. 2. Combine marinade ingredients and let the chicken soak for 1 hour. 3. Combine batter ingredients and set aside. 4. Combine sauce ingredients and set aside. 5. Heat oil for deep frying to 320 degrees fahrenheit. Using tongs, dip chicken into batter and then fry. 6. Heat honey sauce in a large wok. Turn off the heat and then add fried chicken and toss to coat. 144

Side Dishes

145

Sesame-Flavored Shrimp and SesameCaramelized Onion Cheesecake Animator’s Palate Disney Cruise Line Ingredients for Crust: 1 ½ cups panko bread crumbs 6 T. butter (melted)

6 oz. parmesan cheese (grated)

Ingredients for Shrimp Filling: 1 T. olive oil 1 onion 1 ¼ lb. raw shrimp (cleaned) 2 tsp. sesame seeds 28 oz. cream cheese 1 tsp. coarse salt 1 tsp. black pepper ¾ cup liquid eggs 1 ¼ cups heavy cream ½ cup smoked gouda ¼ cup parsley (chopped) (shredded) Ingredients for Asian Barbecue Sauce: 1 tsp. vegetable oil 1 T. shallot (minced) 1 T. garlic (minced) 2 ½ tsp. Asian barbecue sauce 1 tsp. hot bean sauce 1 T. hoison sauce 1 T. dry sherry 1 T. soy sauce 1 tsp. sugar ¼ cup chicken stock

146

Sesame-Flavored Shrimp and SesameCaramelized Onion Cheesecake Animator’s Palate Disney Cruise Line Steps: 1. Pre-heat the oven to 350 degrees fahrenheit. 2. Combine all crust ingredients, stirring until blended. 3. Press mixture into the bottom of a 9” spring form pan. Bake until golden brown (15 minutes). 4. Remove crust from the oven and cool completely. 5. Heat 1 T. oil in a large skillet over medium-high heat. Add onions and sauté until caramelized. 6. Add shrimp to the skillet and sauté until opaque. Stir in the sesame seeds and set aside. 7. Combine the cream cheese, salt, and pepper in a large bowl and beat with a mixer until fluffy. 8. Beat in eggs, 1 at a time. Add cream, beating until well mixed. 9. Stir in smoked gouda and parsley. 10. Spoon filling into the cooled crust. Place cheesecake on a baking sheet and bake until the cake puffs and the top browns (for 1 ½ hours). The center should still wobble slightly.

147

Sesame-Flavored Shrimp and SesameCaramelized Onion Cheesecake Animatorâ&#x20AC;&#x2122;s Palate Disney Cruise Line 11. Remove from the oven and cool. 12. In a small saucepan over medium heat, combine the vegetable oil, shallots, and garlic for the Asian barbecue sauce. SautĂŠ until fragrant (about 1 minute). 13. Add barbecue sauce, hot bean sauce, and hoison sauce and cook for 3 minutes. Add sherry and cook another minute. 14. Add soy sauce, sugar, and stock. Cook for 5 minutes. 15. Transfer barbecue sauce mixture to a blender and liquefy. Allow to cool. 16. Slice the cooled cheesecake and place on plates with shrimp. Top with Asian barbecue sauce.

148

Macaroni Salad Biergarten EPCOT Ingredients: 2 cups elbow macaroni ½ cup celery (diced) (dry) ¼ cup peas ½ cup tomato (diced) ¼ cup onion (diced) 1 cup mayonnaise ½ cup pickle juice ¼ cup white vinegar ¼ cup sugar Steps: 1. Cook macaroni noodle to directions on the package. Drain and cool. 2. Mix all ingredients in a bowl and add to macaroni. 3. Toss and season as needed.

149

Garlic Beans Liberty Tree Tavern Magic Kingdom Ingredients: ¼ lb. green beans, yellow wax beans, and carrots 1 T. garlic 2 T. olive oil 1 tsp. salt ½ tsp. black pepper

Steps: 1. Heat a sauté pan and add the olive oil. 2. Once hot, add the garlic and cook for 20 seconds. 3. Add the green beans and carrots. 4. Season with salt a pepper. 150

Black Eye Peas with Ginger Soy Sauce Boma Animal Kingdom Lodge Ingredients for Black Eye Peas: ¼ lb. black eye peas (raw, 1 T. vegetable oil soaked overnight) ¼ lb. white onions (diced) ¼ qt. ginger soy sauce 2 oz. spinach (julienned) Ingredients for Ginger Soy Sauce: 1 cup soy sauce 1 cup granulated sugar 1 ½ cups water 6 T. ginger (chopped) Steps: 1. In a stainless pot, heat all sauce ingredients until they boil. 2. Allow to simmer for 20 minutes. 3. Strain through a china cap and cool. 4. Cook the black eye peas with water, salt, and pepper. Drain and let cool. 5. Heat the oil in a sauté pan. Add in the onion and peas. Stir constantly. 6. Add in the ginger soy sauce and continue stirring. 7. Add the spinach just before serving.

151

Gravlax Lefse Rolls Scandinavia, 2004 Food and Wine Festival EPCOT Ingredients: 1 lb. salmon gravlax (sliced thin) 1 tsp. dijon mustard ¼ cup parsley (chopped) salt and pepper to taste

6 slices lefse flatbread 12 oz. cream cheese ¼ cup chives (chopped) ¼ cup dill (chopped)

Steps: 1. Beat the cream cheese until soft and fluffy in a large mixing bowl. Stir in the mustard, chives, parsley, dill, salt, and pepper. 2. Set a slice of lefse on a piece of plastic wrap and spread a thin layer of filling over the surface. 3. Place 2 slices of salmon over the filling (enough to cover). 4. Using the plastic wrap, tightly roll the lefse and place in the refrigerator to set (about 2 hours). 5. Repeat with the remaining 5 slices of lefse. 6. To serve, slice each roll diagonally or into several thin slices.

152

Artichoke Spinach Dip Sci-Fi Dine-In Theater Hollywood Studios Ingredients: 1 pt. heavy cream 6 oz. spinach (chopped) 2 oz. swiss cheese 2 cloves garlic (minced) ½ tsp. salt 11 oz. artichoke hearts (canned) 8 oz. monterey jack cheese 2 oz. asiago cheese 2 oz. roasted red pepper (chopped) ¼ tsp. white pepper Steps: 1. Reduce the heavy cream by ½ over medium heat. 2. Chop artichokes, spinach, garlic, and red peppers. 3. After cream has reduced, add the cheese in small amounts until all cheese has melted. 4. Add all chopped vegetables and seasoning. 5. Simmer and serve.

153

Cauliflower Mashed Potatoes Restaurant Akershus EPCOT Ingredients: 1/2 cup butter 4 lbs. red potatoes 1 head cauliflower 2 cups jarlsburg cheese (grated) 1 cup heavy cream salt and pepper to taste Steps: 1. Steam the potatoes until soft. 2. Steam the cauliflower in a separate pan until soft. 3. Add all ingredients and mix on low speed. 4. Season to taste.

154

Marinated Strawberries with Basil Argentina, 2006 Food and Wine Festival EPCOT Ingredients: 1 lb. fresh strawberries 1 cup sugar 2 T. basil (chopped)

Âž cup water Â˝ tsp lemon rind (grated)

Steps: 1. Wash the strawberries and pat dry with paper towels. 2. Quarter the strawberries and place in a large mixing bowl. Set aside. 3. To make the syrup, combine water, sugar, and lemon rind in a small saucepan. Dissolve the sugar over low eat, stirring occasionally. 4. Once the sugar is dissolved, increase the heat and boil the syrup for 5 minutes or until slightly reduced. Set aside to cool. 5. Pour the cooled syrup over the strawberries and stir in the basil. 6. Chill for a couple of hours before serving.

155

Garlic Buttered Broccoli with Peppers, Onions, and Olives Chef Mickey’s Contemporary Resort Ingredients: 16 oz. fresh broccoli ½ red onion (sliced) ½ red bell pepper (sliced) 10 nicoise olives (pitted and quartered) ½ stick unsalted butter 1 tsp. garlic (chopped) Steps: 1. Cook broccoli to desired doneness in boiling water. Shock with ice and water to stop the cooking process. 2. Melt the butter in pre-heated sauté pan. Add the onions, peppers, olives, and garlic. 3. Toss in the broccoli and season to taste. 156

Figaro Fries Pinocchio Village Haus Magic Kingdom Ingredients: 1 lb. frozen french fries 2 slices bacon 1 cup sharp cheddar cheese (shredded) 1 small tomato (cubed) Â˝ cup lettuce (shredded) ranch dressing oil (for frying) Steps: 1. Cook 2 pieces of bacon until crispy. Cool and break into small pieces. 2. Prepare oil for french fries. Fry, drain, and season. 3. Melt cheese in a small saucepan. Be careful not to burn. 4. Place french fries on a plate, top with melted cheese and ranch dressing. Crumble bacon over the cheese and add the tomatoes and lettuce.

157

Fire Roasted Corn Spoon Bread Crystal Palace Magic Kingdom Ingredients: 1 fresh poblano pepper (minced) ½ red onion (diced) ½ oz. butter ¾ tsp. cayenne pepper 2 T. salt 1 qt. heavy cream 4 egg yolks 4 egg whites

1 yellow pepper (diced) 1 red pepper (diced) 2 ½ cups roasted corn 1 T. sugar ¾ T. black pepper 1 qt. milk 4 cups corn meal 1 ¼ cups buttermilk

Steps: 1. In a pot over medium heat, sweat the peppers, onions, and chilies in the butter. 2. Add spices, milk, and cream. Bring to a boil. 3. Reduce heat. Slowly whisk in corn meal. Cook for 7 minutes until thickened. Remove from heat. 4. In a mixing bowl, whisk together yolks and buttermilk. 5. Temper yolk mixture and add back to base. 6. Completely cool corn meal mix in refrigerator. 7. Remove from refrigerator and break into small pieces. Leave at room temperature. 8. Preheat oven to 350 degrees fahrenheit. 9. Whip egg whites to soft peaks. Fold into corn meal mixture and place in a baking dish. 10. Bake for 30 minutes at 350 degrees fahrenheit (until golden brown. 158

Broccoli Cranberry Salad Cape May Café Beach Club Resort Ingredients: 4 cups broccoli florets ¼ cup celery (diced) (chopped) 8 oz. cranberries (dried) ¼ cup sunflower seeds (shelled) ¼ cup sugar 1 cup mayonnaise ¼ cup vinegar Steps: 1. In a large bowl, combine, broccoli, cranberries, sunflower seeds, and celery. 2. In a separate bowl, mix together the mayonnaise, sugar, and vinegar. 3. Pour this second bowl over the first bowl and toss. 4. Keep refrigerated until ready to serve.

159

Cream Cheese Mashed Potatoes Le Cellier EPCOT Ingredients: 2 lbs. potatoes (peeled) 1 cup cream cheese salt and pepper to taste

Â˝ cup salted butter 1 cup milk (warmed)

Steps: 1. Boil potatoes until tender. 2. Incorporate all ingredients in a food mixer. 3. Add seasoning to taste.. 4. Serve while still warm.

160

Christmas Bread (Julebrod (Julebrod)) Restaurant Akershus EPCOT Ingredients: 1 qt. milk 3 Â˝ oz. fresh yeast 8 oz. margarine 8 oz. sugar 1 Â˝ tsp. cardamon 3 lb. flour 4 oz. raisins 3 oz. citron (chopped) Steps: 1. Heat milk to lukewarm and stir in the yeast. 2. Melt margarine and sugar together. 3. Add remaining ingredients to form a medium stiff dough. 4. Let rise. 5. Divide dough into 4 parts. 6. Kneads all 4 parts and form into loaves. 7. Preheat the oven to 425 degrees fahrenheit. 8. Allow to rise once again. 9. Bake approximately 1 hour.

161

Orzo Pasta Tusker House Animal Kingdom Ingredients: 12 oz. orzo 1 tsp. olive oil 1 tomato (¾” diced) 1 clove garlic (minced) 2 T. lemon juice 1 T. fresh thyme 1 T. fresh basil

1 cup fresh spinach ¼ cup vegetable stock ¼ tsp. black pepper 1 tsp. salt 10 kalamata olives (sliced) 1 ½ oz. feta cheese (crumbled)

Steps: 1. Cook orzo in boiling water for 7 minutes. Drain and cool. 2. Heat large skillet over medium heat. Add oil, tomatoes, and garlic and sauté for 1 minute. 3. Add remaining ingredients (except olives and feta). 4. Heat thoroughly and cook like risotto. 5. Place in a bowl and garnish with olives and feta crumbles. 162

Root Vegetables Infused with Coconut Milk South Africa, 2008 Food and Wine Festival EPCOT Ingredients: ½ cup olive oil/canola oil blend 1 T. garlic (minced) 1 lb. potatoes (¼” diced) 1 lb. turnips (¼” diced) 1 T. paprika salt and pepper to taste

1 T. cloves (ground) 1 onion (diced) ¼ tsp. cayenne pepper 1 lb. rutabaga (¼” diced) 1 lb. carrots (¼” diced) 4 cups coconut milk 1 T. cilantro (chopped)

Steps: 1. In a large pan, sauté the onion until translucent. 2. Add garlic and cook for 1 minute. 3. Add potatoes, rutabaga, turnips, and carrots. 4. Coat with oil. 5. Add coconut milk and seasonings. 6. Bring to a boil. 7. Reduce the heat and simmer on low until vegetables are tender and most of the coconut milk has been absorbed by the vegetables. 8. Season with salt and pepper. 9. Garnish with cilantro. 163

Cheesy Bacon Potatoes Chef Mickey’s Contemporary Resort Ingredients: 2 cups shredded potatoes 4 cups cheese sauce ½ cup whole milk ½ cup bacon bits 1 tsp. fresh dill 1 cup cheddar cheese (shredded) ½ cup mozzarella cheese (shredded) Steps: 1. Preheat the oven to 350 degrees fahrenheit. 2. Combine all ingredients (except for shredded cheeses and 2 T. bacon bits). Mix until all ingredients are completely covered in cheese sauce.. 3. Spray a casserole dish before spooning the mixture into the dish and spreading evenly. 4. Place dish in the oven and bake for 35 minutes. 5. Top with shredded cheese and remaining bacon bits. 6. Place back in the oven and bake for another 15 minutes (until cheeses are melted and begin to caramelize. 7. Remove from the oven and allow to cool for at least 10 minutes.

164

Hoop--Dee Hoop Dee--Doo Cornbread Hoop-Dee-Doo Musical Revue Ft. Wilderness Ingredients: ¾ cup cornmeal 1 ½ tsp. salt 1 ¾ cups flour 1 cup milk

1 ¼ cups sugar 1 T. baking powder ½ cup vegetable oil 2 eggs

Steps: 1. Blend the flour, cornmeal, salt, baking powder, and sugar together in a mixing bowl. 2. In a separate bowl, blend the milk, eggs, and oil together with a mixer. 3. With the same mixer, slowly add the blended liquid ingredients to the dry ingredients (mixed in Step 1). Mix just enough to incorporate the wet with the dry ingredients. 4. Preheat the oven to 375 degrees fahrenheit. 5. Spray a 9” by 13” baking pan with cooking spray and pour the batter into the dish. Spread evenly. 6. Bake at 375 degrees fahrenheit for 22 minutes (until golden brown). 7. Allow to cool before slicing.

165

Goat Cheese Restaurant Marrakesh EPCOT Ingredients: 8 oz. goat cheese Â˝ cup kalamata olives (chopped) 1 clove garlic (chopped) 1 T. half and half salt and pepper to taste Steps: 1. Mix all ingredients together thoroughly. 2. Allow to sit for at least 1 hour before serving. 3. Serve with crackers or bread.

166

Sunflower Seed Bread Garden Grill Restaurant EPCOT Ingredients for Sunflower Seed Bread: 4 cups bread flour ¾ oz. fresh yeast 1 ½ cups starter dough 1 T. salt (below) 1 ½ T. granulated sugar 1 ½ cups sunflower seeds 1 ½ cups water Ingredients for Starter Dough: 3 oz. water 1 cup bread flour pinch fresh yeast Steps: 1. Mix together all Starter Dough ingredients and rest overnight in the refrigerator. 2. Mix all sunflower seed bread ingredients and knead until a smooth texture is formed and it comes away from the mixing bowl cleanly. 3. Cover dough with a cloth and rest for 30 minutes. 4. Preheat oven to 400 degrees fahrenheit. 5. Cut dough into desired sizes and shape into round balls. 6. Proof the dough until it is double its original size. 7. Bake at 400 degrees fahrenheit for 17 minutes. 8. Allow bread to cool before slicing.

167

Spirit of Aloha Rice Spirit of Aloha Dinner Show Polynesian Resort Ingredients: 1 lb. white rice (cooked) 2 T. soy sauce 1 T. clarified butter 2 T. red onion (diced) ½ T. garlic (minced) 2 T. green onion (chopped) ¼ cup carrots (diced) 1 cup cabbage (diced) 1 T. granulated onion 1 T. salt 1 tsp. garlic powder 1 ½ tsp. pepper ½ tsp. celery salt 1 ½ tsp. sugar Steps: 1. In a pan over medium heat, sauté the vegetable in clarified butter. 2. Add in the cooked rice, soy sauce, and seasonings and cook for another minute in the pan. 3. Remove from eat and serve.

168

Onion Tart Citricos Grand Floridian Resort Ingredients for Onion Tart: 2 T. olive oil 1 bay leaf 2 T. heavy cream 1 clove garlic (minced) ½ cup blue cheese (crumbled)

1 onion (sliced) 2 eggs 2 T. milk salt and white pepper to taste 1 package pie dough

Ingredients for Walnut Dressing: ½ cup sherry ½ tsp. dijon mustard 1 T. walnut (chopped) 1 shallot (minced) salt and pepper to taste 1 cup olive oil Steps: 1. For the walnut dressing, mix the sherry, mustard, walnuts, shallot, salt and pepper in a blender. 2. Gradually add in the oil until the dressing has a creamy consistency. 3. Preheat the oven to 375 degrees fahrenheit. 4. For the onion tart, heat the olive oil in a large skillet over medium heat. Add the onion and bay leaf and sauté for 15 minutes until soft and lightly browned. Remove to a plate and cool. 5. In a mixing bowl, beat together eggs, cream, milk, and garlic. Season with salt and white pepper and set aside. 6. On a surface with a rolling pin, roll out the dough to ¼” thickness.

169

Onion Tart Citricos Grand Floridian Resort 7.

10.

11.

12.

13. 14.

Cut dough into circles about 4” in diameter. Place in 3 ¼” tart pans so that they fit in the bottom and up the sides. Trim off the portion over the top if necessary. Prick the dough with the tines of a fork and bake for 5 minutes. Remove from the oven and place a teaspoon of sautéed onions in each tart, spreading evenly. Spoon 1 ½ T. of egg mixture on top of the onions in each tart and top each with 2 T. of blue cheese. Bake at 400 degrees fahrenheit for 10 minutes (until edges are golden). Remove from the tart pans and place on serving plates. Drizzle walnut dressing over the tarts. Serve warm or at room temperature. 170

Hush Puppies Blue Bayou Restaurant Disneyland Ingredients: 1 cup flour 1 T. shallot (diced) 1 ½ tsp. parsley (chopped) 1 ¼ tsp. baking powder 1 ½ tsp. salt 1 egg 4 cups corn oil (for frying)

1 cup yellow cornmeal 1 T. bacon (chopped) 3 T. white sweet corn 1 tsp. sugar ½ tsp. black pepper ¾ cup milk

Steps: 1. In a large mixing bowl, combine all ingredients except the egg, milk, and oil. 2. In a separate bowl, mix the egg and milk. 3. Using a deep pot, preheat the oil to 350 degrees fahrenheit. 4. Add the dry ingredients to the egg mixture. Do not let the better sit for more tan 15 minutes. 5. Using 2 spoons, carefully spoon olive-sized balls of the batter into the oil. Fry until golden brown (4 minutes), flipping once. 6. Remove from oil and drain on paper towels. 171

Caramelized Mashed Potatoes Garden Grill EPCOT Ingredients: 1 ½ lbs. gold potatoes 4 oz. milk ½ tsp. white pepper 4 oz. shallots

3 oz. butter 1 tsp. salt 1 oz. canola oil

Steps: 1. Julienne the shallots and caramelize in a skillet with the canola oil. Season with salt and white pepper. 2. Add in 2 oz. of butter and sauté until golden brown. 3. Boil potatoes in a pot of water until tender. 4. Peel potatoes and place in a large mixing bowl. With an electric mixer, mix on low until broken up. 5. Pour in the milk and remaining butter slowly. 6. Season again with salt and white pepper. 7. Mix in the caramelized shallots.

172

Macaroni and Cheese Jiko Animal Kingdom Lodge Ingredients: ¼ cup butter ¼ cup flour 1 qt. whole milk 1 ¼ cups quattro fromage (4 cheese blend) 2 lbs. elbow macaroni noodles salt and pepper to taste Steps: 1. Prepare macaroni noodles according to package directions. Drain and allow to cool. 2. Create a roux with the flour and butter. Warm over low heat and bring to a simmer. 3. Add cheese, salt, and pepper to the roux. 4. Preheat the oven to 350 degrees fahrenheit. 5. Spread macaroni noodles into a glass baking pan. 6. Pour cheese roux over the noodles. 7. Bake in oven until heated all the way through and the mixture thickens.

173

Guinness Brown Bread Raglan Road Downtown Disney, Walt Disney World Ingredients for Guinness Brown Bread: Â˝ cup Guinness Âž lb. whole wheat flour 4 lb. all-purpose flour 1 T. salt 1 T. baking soda 4 cups oats (rolled) 4 oz. molasses 2 qts. Buttermilk Ingredients for Guinness Reduction: 1 pt. Guinness 1 pt. sugar Steps: 1. Preheat the oven to 350 degrees fahrenheit. 2. Place all dry ingredients for the bread in a large bowl and slowly add in the buttermilk. Fold into the dry ingredients. The resulting mixture should be sticky. 3. Portion into greased muffin pans and bake at 350 degrees fahrenheit until golden brown (muffins should make a hollow sound when tapped on the bottom. 4. For the Guinness reduction, combine Guinness and sugar in a pot and bring to a boil. 5. Reduce heat and simmer until reduced by half (should take about an hour). 6. Remove from the heat and cool to room temperature. 7. Serve bread with reduction as a dipping sauce.

174

Strawberry Banana Bread Whispering Canyon Café Wilderness Lodge Ingredients: 1 cup butter (softened) 2 cups granulated sugar 6 ripe bananas 4 eggs 1 tsp. salt 3 cups flour 2 tsp. baking soda 1 ½ lbs. frozen strawberries (sliced and thawed)

Steps: 1. Grease 2 loaf pans (9” by 5”). 2. Preheat the oven to 325 degrees fahrenheit. 3. In a large mixing bowl, cream the butter and sugar. 4. Incorporate the bananas and scrape the sides of the bowls with a spatula. 5. Add the eggs, one at a time, mixing thoroughly after each. Set aside. 6. In another bowl, mix the salt, baking soda, and flour. 7. Add the flour mixture to the butter mixture and stir completely. Add the strawberries. 8. Pour into the prepared loaf pans and bake for 65 minutes or until a toothpick inserted in the center comes out clean. 9. Cool completely on a rack before removing from the pans. 175

Cornbread and Apple Stuffing Garden Grill EPCOT Ingredients: 2 apples (diced) 1 cup butter ½ cup apple cider 1 cup celery (diced) 1 T. fresh sage (chopped)

16 oz. cornbread stuffing mix 1 cup turkey stock 1 onion (diced)

Steps: 1. Wash, peel, clean, and small dice the onion, celery, and apples in separate bowls. Set aside. 2. Heat the stock and apple cider to a low simmer. 3. In a sauté pan, heat the butter and add the celery, apples, onions, and sage. Sauté until tender. 4. In a large bowl, combine the stuffing mix with the sautéed vegetables. 5. Pour the hot liquid over the stuffing mix and blend well. 6. Pour into a casserole dish and serve.

176

Root Beer Sweet Potatoes Hollywood and Vine Hollywood Studios Ingredients: 16 oz. root beer 4 oz. early times whiskey 1 oz. lemon juice Âź tsp. cloves (ground) 1.5 oz. cornstarch (mix with water) 2 oz. water 3 oz. brown sugar 1 oz. butter 4 lbs. sweet potatoes Steps: 1. Peel and slice the sweet potatoes. 2. Bake in a buttered pan for 25 minutes (until tender). 3. Bring all other ingredients (except cornstarch and water) to a boil in a pot. 4. Add cornstarch and water at first boil. 5. Allow the sauce to thicken. 6. Serve over the sliced sweet potatoes.

177

Cobb Salad Hollywood Brown Derby Hollywood Studios Ingredients for Cobb Salad: ½ head iceberg lettuce ½ bunch watercress 1 bunch chicory ½ head romaine lettuce 2 tomatoes (blanched and peeled) 1 ½ cups cooked turkey breast 3 eggs (hard-boiled) 1 avocado ½ cup blue cheese (crumbled) 6 strips crisp bacon (diced) 2 T. chives (chopped) Ingredients for French Dressing: ½ cup water ½ tsp. sugar 1 ¼ T. salt 1 ½ tsp. worcestershire sauce 1 clove garlic (chopped) ½ cup red wine vinegar 2 T. lemon juice ½ T. black pepper ½ tsp. english mustard ½ cup olive oil 1 ½ cups salad oil 178

Cobb Salad Hollywood Brown Derby Hollywood Studios Steps: 1. Chop all of the green very finely and arrange in a salad bowl. 2. Cut the tomatoes in half, remove the seeds, and dice. 3. Dice the turkey, avocado and eggs. 4. Arrange the tomatoes, turkey, avocado, eggs, blue cheese, and bacon in straight lines across the greens. 5. Place the chives diagonally across the above lines. 6. Blend all of the french dressing ingredients except for the oils. 7. Add oils to the blended dressing mixture and mix well. 8. Toss salad with a light coating of the french dressing before serving.

179

Boxty Bradan Raglan Road Downtown Disney, Walt Disney World Ingredients: 1 cup raw potatoes (grated) 1 cup all-purpose flour 2 tsp. salt ¼ cup milk melted butter (as needed) 4 T. crème fraiche

1 cup mashed potatoes 2 tsp. baking powder 2 eggs (beaten) oil for frying 18 pieces smoked salmon (thinly sliced)

Steps: 1. Place grated potato in a clean cloth and twist to remove excess moisture. 2. Combine raw potatoes, mashed potatoes, and eggs in a mixing bowl. 3. Whisk flour, salt, and baking powder and fold into the potato mixture. 4. Add enough milk to the potato mixture to create a batter. 5. Heat oil in a heavy skillet over medium heat. Drop potato batter by the tablespoon into the oil. Brown on both sides (about 3 minutes per side). 6. Remove from oil and drain on an absorbent towel. 7. Brush each boxty potato with melted butter. 8. Wrap each salmon slice around a finger and twist to create a floret. 9. Place each floret on top of a couple of boxty potatoes and top with a light drizzle of crème fraiche 180

Peanut Butter Rice Boma Animal Kingdom Lodge Ingredients: 4 ½ cups basmati rice 12 T. peanut butter 2 cup coconut milk 1 cup soy sauce ¼ tsp. ginger (ground) ¼ tsp. coriander (ground) ½ tsp. garlic (granulated) 1 cup sugar ¼ tsp. cayenne pepper ¼ bunch parsley (chopped) Steps: 1. Cook the basmati rice according to package directions. 2. In a small pot, combine all ingredients (except cooked rice and parsley). Mix well until smooth and heat to at least 145 degrees fahrenheit. 3. Taste sauce and adjust seasonings. 4. Mix the hot rice with the peanut butter sauce in a large bowl and add parsley. 181

Potato Dumplings Biergarten EPCOT Ingredients: 3 lbs. potatoes (peeled) 2 eggs ¼ tsp. nutmeg (ground) ½ cup white bread crumbs

1 ¼ cups all-purpose flour 1 tsp. salt 2 T. butter

Steps: 1. Cook potatoes in water until tender. 2. Cover and refrigerate for 6 hours and then mash thoroughly. 3. In a bowl, combine remaining ingredients and the mashed potatoes and mix well. Mixture should be firm but light. 4. Scoop out mixture to desired size and roll into a ball. 5. Cook in simmering salt water for 15 minutes. 6. Remove and drain well. 7. Serve hot. Gravy optional.

182

Saratoga Springs House Salad Artist’s Palette Saratoga Springs Resort Ingredients for House Salad: 4 cups salad mix 4 T. dried cranberries 2 T. dried blueberries ½ cup diced red apple 2 T. walnuts (chopped) 1 cup poppy seed dressing (see below) Ingredients for Poppy Seed Dressing: ½ cup white sugar ½ cup lemon juice 2 tsp. onion (diced) 1 tsp. dijon mustard ½ tsp. salt ¾ cup canola oil 1 T. poppy seeds Steps: 1. For the poppy seed dressing, place the sugar, lemon juice, onions, mustard, and salt in a food processor. 2. When mixed well, add in the oil slowly (about ¼ cup at a time). 3. Add the poppy seeds and blend for 10 seconds. 4. For the salad, place all ingredients in a large bowl and toss well until completely coated (lightly) in the poppy seed dressing.

183

Creamed Corn Spoon Bread Hollywood and Vine Hollywood Studios Ingredients: 1 ½ cups cornmeal 8 T. sugar 2 T. baking powder 1 cup milk ¼ cup butter

1 cup buttermilk 1 ½ cups corn (frozen kernels) 1 tsp. salt 3 cups creamed corn

Steps: 1. Add dry ingredients to the liquid ingredients (except creamed corn) in a large bowl until well blended. 2. Pour mixture into a greased pan (9” by 13”). 3. Place pan in a steamer or double boiler and cook for 20 minutes. 4. Heat the creamed corn and place on top of pan when it is finished cooking.

184

Au Gratin Potatoes Boatwright’s Port Orleans Riverside Ingredients: 1 ½ lbs. potatoes (sliced) 4 oz. pecorino cheese 4 oz. onion (diced) ½ qt. heavy cream 1 oz. bacon fat ½ tsp. salt ½ tsp. black pepper Steps: 1. Preheat oven to 375 degrees fahrenheit. 2. Place all ingredients in a large mixing bowl and mix well. 3. Place mixture in a large baking pan. 4. Bake at 375 degrees fahrenheit for 45 minutes.

185

Wurst Salad Biergarten EPCOT Ingredients: 2 lbs. German sausage (assorted smoked) 1 cup red onion (julienne) 1 cup sweet pickles (cut on the bias) ½ cup sweet mustard ½ cup hot mustard 1 cup canola oil ½ cup balsamic vinegar ½ cup red wine vinegar 1/3 cup granulated sugar

Steps: 1. Cut the sausage on the bias. 2. Add the red onion and sweet pickles to the sausage in a large bowl. 3. Mix mustards, oil, vinegars, and sugar to create a dressing. 4. Mix the mustard dressing with the sausages. 5. Let stand for at least 1 hour. 186

Watercress Salad Boma Animal Kingdom Lodge Ingredients for Watercress Salad: ½ cup golden raisins ½ cup raisins ½ cup carrots (diced) ½ cup parsnips (diced) 2 oz. safflower oil salt and pepper to taste ½ head bok choy (sliced 2 bunches watercress thinly) ¼ cup almonds (roasted) Ingredients for Raisin Vinaigrette: ½ cup raisins 3 T. sugar ½ cup rice vinegar 1 tsp. ginger (ground) ½ tsp. coriander (ground) ¼ tsp. turmeric (ground) ½ cup safflower oil Steps: 1. Soak all of the raisins in hot water for 5 minutes and then drain. Set aside. 2. Preheat the oven to 350 degrees fahrenheit. 3. Place carrots and parsnips in a bowl and add the oil, salt, and pepper. Place on a sheet pan and roast in the oven for 10 minutes (until soft). Set aside. 4. Wash the bok choy and slice it thinly. 5. Wash and dry the watercress bunches. Once dry, cut into 3 sections. 6. For the vinaigrette, mix the ½ cup of raisins (soaked and drained) with the remaining dressing ingredients (except oil). Puree in a blender and then add the oil slowly. 7. Mix salad ingredients together and add vinaigrette.

187

Sally Lunn Rolls Liberty Tree Tavern Magic Kingdom Ingredients: 1 cup milk ½ cup vegetable shortening ½ cup sugar 2 packages active yeast

¼ cup water 4 cups all-purpose flour 2 tsp. salt 3 eggs

Steps: 1. Preheat the oven to 350 degrees fahrenheit. 2. Butter 2 loaf pans (9” by 5” in size). 3. Heat the milk, shortening, and water until warm. The shortening does not have to melt. 4. Combine 1 ½ cup flour and the sugar, salt, and yeast in a large bowl. 5. Add the warm liquids to the flour mixture. Beat with a mixer at medium speed for 2 minutes. 6. Gradually add ½ cup flour and the eggs. Beat at high for 2 minutes. 7. Add remaining 2 cups of flour and mix well. The batter should be thick but not stiff. 8. Cover the dough and allow to rise in a warm, draftfree place until it doubles in bulk (about 1 ¼ hours). 9. Punch the dough down and divide it between the prepared pans. 10. Cover pans and allow the dough to rise in a warm place (about 85 degrees fahrenheit) until it has increased in bulk again. 11. Bake at 350 degrees fahrenheit for 45 minutes. Allow to cool before serving.

188

Moussaka Greece, 2005 Food and Wine Festival EPCOT Ingredients for Eggplant: 3 medium-sized eggplant

¾ cup olive oil

Ingredients for Meat Filling: ¼ cup olive oil 3 cloves garlic (chopped) 3 tomatoes (chopped) 2 tsp. oregano (chopped) ¼ tsp. cinnamon (ground)

1 onion (chopped) 1 ½ lbs. lamb (ground) 1 T. tomato paste ¼ tsp. allspice (ground) salt and pepper to taste

Ingredients for Béchamel Sauce: 4 T. butter 6 T. flour 2 cups milk ¼ tsp. nutmeg (ground) ¾ cup parmesan cheese salt and white pepper to (grated) taste Steps: 1. Preheat the oven to 450 degrees fahrenheit. 2. Trim the eggplant and cut into ¼” slices lengthwise. 3. Arrange the slices in one layer on baking sheets (do not overlap). Brush both sides with olive oil. 4. Bake for 10 minutes, turn over, and bake an additional 10 minutes (until golden). Set aside to cool. 5. Reduce oven heat to 350 degrees fahrenheit. 6. For the meat filling, heat the oil in a large sauté pan over medium heat. 7. Add the onions, garlic and lamb to the pan.

189

Moussaka Greece, 2005 Food and Wine Festival EPCOT

8. 9. 10.

11. 12. 13.

14. 15. 16.

Break up the lamb meat and cook until browned (about 10 minutes). Add the remaining filling ingredients and cook for 20 minutes in the oven at 350 degrees fahrenheit. For the béchamel sauce, melt butter over low heat in a sauté pan. Stir in the flour. Cook for 2 minutes (until bubbly). Slowly whisk in the milk and cook, stirring constantly, until thick and smooth. Remove from heat and add 2 T. of the grated parmesan cheese. To assemble the moussaka, cover the bottom of a 13” by 9” baking dish with overlapping eggplant slices. Spread a layer of meat over the eggplant and then sprinkle 1 T. of parmesan cheese over the meat. Repeat with 2 more layers of eggplant, meat, and cheese. Spread the béchamel sauce over the top and sprinkle with remaining parmesan cheese. 190

Watermelon and Tomato Salad Boma Animal Kingdom Lodge Ingredients: 4 lbs. watermelon Âž lb. grape tomatoes (halved) 6 oz. blue cheese (crumbled) 1 oz. parsley (chopped) 6 oz. scallions (minced) 3 oz. olive oil 3 oz. sherry vinegar Âź tsp. cayenne pepper Steps: 1. In a bowl, combine the watermelon, tomatoes, cheese, scallions, and salt. 2. Whisk together the olive oil, vinegar, and cayenne pepper. 3. Dress the watermelon and tomato salad with this dressing and garnish with parsley. 4. Serve within 30 minutes of mixing (do not refrigerate). 191

Southern Mashed Sweet Potatoes The Wave Contemporary Resort Ingredients: 2 cups sweet potatoes (diced) 2 tsp. brown sugar 3 T. Jim Beam bourbon

2 T. whole butter 4 T. heavy cream salt and pepper to taste

Steps: 1. Steam the sweet potatoes until well cooked and tender. 2. While potatoes are cooking, place the butter, sugar, cream, and bourbon in a small pot and heat up to cook off the bourbon. 3. When ready, place the potatoes in the oven at 350 degrees fahrenheit for 5 minutes or so to remove the moisture. 4. Place potatoes in a mixer with the whip attachment and whip. 5. Add cream mixture and season with salt and pepper or bourbon to taste.

192

Pineapple Bread ‘Ohana Polynesian Resort Ingredients for Bread: 1 ¾ cups water 1 egg yolk 2 T. shortening 4 ½ cups high-gluten flour ½ tsp. salt ¼ cup sugar 1 T. instant yeast Ingredients for Coconut Mixture: 1 cup pineapple (crushed) 1 cup sugar 1 cup unsweetened coconut 2 T. cornstarch

193

Pineapple Bread ‘Ohana Polynesian Resort Steps: 1. For the coconut mixture, combine the pineapple and coconut in a bowl. 2. Combine sugar and cornstarch in a separate bowl and mix well. 3. Add sugar and cornstarch mixture to the coconut mixture and mix well. 4. Refrigerate coconut mixture for 1 hour. 5. For the bread, combine all ingredients in a mixing bowl (start with the liquid ingredients and then add dry ingredients saving the yeast for last). 6. Mix with a dough hook until dough picks up and the sides of the bowl are clean. 7. Let the dough rise until it doubles in size. 8. Roll the dough 2” thick onto a floured surface. 9. Spread the coconut mixture over the dough. 10. Fold dough into itself and place in a greased 9” by 13” cake pan. 11. Cut the dough into pieces with a pizza cutter and spread out the cut pieces evenly in a cake pan. 12. Allow the dough to rise in a warm oven (110 degrees fahrenheit) until it doubles in size (about half the way up the pan). 13. Bake at 325 degrees fahrenheit for 20 minutes (until golden brown). 14. Allow the bread to cool before cutting and serving. 194

Broccoli Slaw 1900 Park Fare Grand Floridian Resort Ingredients: 1 ½ lbs. broccoli florets ¼ cup bacon ¼ cup raisins 1 cup mayonnaise

¼ cup cashews (halved) ¼ cup red onion (diced) salt and pepper to taste 1 T. sugar

Steps: 1. Bring 2 qts. Of water to a boil in a 4 qt. pan. 2. Add the broccoli florets and cook for 3 minutes (until barely tender). Cool thoroughly in ice to stop the cooking process and drain completely. 3. Cut the bacon into small pieces and cook in a sauté pan. Drain off excess grease and cool. 4. In a separate bowl, combine the red onion, raisins, mayonnaise, sugar, and cashews. 5. Add the broccoli and bacon. 6. Season with salt and pepper and mix gently but thoroughly. 7. Refrigerate until ready to serve. 195

Sweet Potato and Hazelnut Gratin Artist Point Wilderness Lodge Ingredients: 12 oz. heavy cream 6 oz. maple syrup 3 oz. unsalted butter 4 lbs. sweet potato

3 oz. panko bread crumbs 16 oz. hazelnuts 6 oz. brown sugar 2 ½ tsp. salt

Steps: 1. Peel and thinly slice the sweet potatoes. Set aside in a large bowl. 2. Preheat the oven to 350 degrees fahrenheit. 3. In a saucepan, place the butter, syrup, and cream. Warm and stir until blended. 4. Toast the hazelnuts until golden brown and chop. 5. In a separate bowl, mix te nuts, brown sugar, salt, and panko. Place1/4 of this mixture over the potatoes. 6. Pour ¼ of the liquid over the potatoes as well until all is coated. 7. Grease a 9” by 13” baking dish and pour in the potatoes. Pour remaining liquid over the potatoes. 8. Cover the dish with oiled parchment and bake for 60 minutes. 9. When ¾ of the way done in the oven, remove the parchment. Pour remaining nut mixture over the potatoes and cook until tender. 10. Remove and let rest for 10 minutes. 196

Green Beans ‘Ohana Polynesian resort Ingredients: 2 lb. fresh green beans 3 cloves fresh garlic 2 T. soy sauce ½ salt

1 red onion (½” sliced) 1 T. canola oil 2 T. granulated sugar 1 lb. bacon (crumbled)

Steps: 1. Wash green beans in cold water. Snip both ends and break in half. 2. Bring a saucepan of lightly salted water to boil. Add green beans and blanch for 1 minute. Strain. 3. Heat a wok over medium-high heat. Add the oil, garlic, and onions and stir-fry for 2 minutes. 4. Add the green beans and stir fry for 3 minutes. 5. Add soy and seasonings and stir-fry for an additional minute. 6. Garnish with crispy bacon crumbles.

197

Soups

198

Crab Soup Boatwright’s Port Orleans Riverside Ingredients: 2 cups heavy cream 2 cups half and half 1 cup milk 1 cup potatoes (diced) 1 cup carrots (diced) ½ lb. lumb crab meat ½ cup corn kernels ½ tsp. salt ¼ tsp. black pepper ¼ cup water 1 T. cornstarch 1 cup clam broth 2 T. scallions (chopped)

1 T. pernod 1 T. dill (minced)

Steps: 1. In a 4 qt. dutch oven, heat the heavy cream, half and half, and milk to a simmer over medium heat. 2. Add the potatoes, carrots, crab, corn, salt, and pepper. Reduce heat to low and simmer, stirring occasionally , for about 15 minutes (until carrots are tender). 3. Whisk the water and cornstarch together in a small bowl. Add this and the clam broth to the cream mixture and bring to a boil (stirring constantly). Boil for 1 minute. 4. Just before serving, stir in the scallions, dill, and pernod.

199

Seafood Gumbo Louisiana, 2008 Food and Wine Festival EPCOT Ingredients: ½ lb. catfish filet ½ lb. andouille sausage 1 cup onion (diced) 2 cups crab meat 4 cloves garlic (minced) ¼ tsp. cayenne pepper 2 T. worcestershire sauce ½ cup flour

1 lb. shrimp (peeled and deveined) 1 gallon water 1 cup celery (chopped) salt and pepper to taste ½ cup white wine ½ cup canola oil white rice (cooked)

Steps: 1. Place oil in a heavy iron pot over medium heat. 2. Once hot, slowly stir in the flour, blending thoroughly with each addition. 3. Lower the heat and cook until golden brown while still stirring constantly. 4. Add in the onions and celery and cook until onions are wilted. 5. Add the water and garlic. 6. Cook uncovered for 1 hour and season to taste with salt, pepper, and cayenne. 7. Add the shrimp, parsley, sausage, and fish to the mixture. Cook an additional 15 minutes and allow to boil. 8. Add the wine and worcestershire sauce. 9. Serve over cooked rice in a soup bowl. 200

Chicken Corn Chowder Boma Animal Kingdom Lodge Ingredients: 2 chicken breasts 1 lb. potatoes (diced) 2 cups corn kernels (frozen) Âź cup onion (diced) 2 T. red bell peppers (diced) 1 cup chicken stock 1 cup heavy cream 1 cup milk 2 tsp. sugar 2 tsp. hot sauce 2 T. parsley (chopped) 1 chicken bouillon cube Steps: 1. Cook the chicken by preference and dice. 2. Dice the potatoes and cook until tender. 3. In a pot, bring the chicken stock to a boil. 4. Add the milk, heavy cream, chicken, potatoes, peppers, onions, corn, and sugar. Simmer for 40 minutes. 5. Add the parsley and hot sauce and simmer for 5 more minutes. 6. Serve hotl 201

Cauliflower Soup Kringla Bakeri og Café EPCOT Ingredients for Cauliflower Soup: 4 T. whole butter 1 onion (diced) ¼ cup shallot (diced) 3 T. roasted garlic puree 4 lbs. cauliflower florets ¼ cup EJ brandy 2 ½ cups chicken stock 1 ½ qts. Heavy cream 1 T. thyme (chopped) allspice to taste crushed red pepper to taste salt to taste white pepper to taste ½ cup salted butter Ingredients for Chive Oil: 1 cup chives

1 cup olive oil

Ingredients for Sourdough Croutons: ½ sourdough baguette olive oil salt and pepper to taste Steps: 1. For the soup, roast the shallots, garlic, and onions on a cookie sheet until tender at 350 degrees fahrenheit. Once cooled, puree in a blender. 2. Roast the cauliflower until lightly colored. 3. In a large soup pot, melt 4 T. of butter. Add the onions and shallots. 4. Add the florets and allow to slightly brown. Stir in the garlic puree. 5. Deglaze the pot with brandy. 6. Add the chicken stock and cream. Allow the florets to soften.

202

Cauliflower Soup Kringla Bakeri og CafĂŠ EPCOT 7. 8. 9. 10.

11. 12.

13. 14.

Puree in a blender. Add the spices to taste. Add the remaining butter to finish. For the chive oil, allow the chives and oil to steep for 24 hours. Strain through a cheesecloth before serving. For the croutons, small dice the baguette and place in a bowl. Lightly toss with oil, salt, and pepper. Place on a cookie sheet and cook at 350 degrees fahrenheit until golden brown.

203

Moroccan Seafood Stew Boma Animal Kingdom Lodge Ingredients: 1 lb. mussels 1 lb. white fish (cut chunky) 2 qts. chicken stock 1 onion (diced) 1 red bell pepper (diced) 2 jalapenos (sliced) 2 potatoes (diced) 2 T. cilantro (chopped) 2 lemons (zest and sliced) 8 oz. garbanzo beans T. cumin (toasted)

1 lb. shrimp 1 lb. scallops 2 T. curry powder (toasted) 1 fennel bulb (diced) 2 carrots (diced) 2 T. parsley (chopped) 2 T. lemon juice Âź cup olives (sliced) 1 eggplant (roasted and 2 diced)

Steps: 1. Sear the fish and scallops until golden brown. 2. Heat the chicken stock to a boil and add the onions, fennel, jalapenos, carrots, and potatoes. Cook for 20 minutes. 3. Add the remaining ingredients (except the seafood) and cook until vegetables are tender. 4. Add the seafood and cook until the shrimp and mussels are done. 5. Adjust the seasoning to taste. 204

Gumbo Blue Bayou Disneyland Ingredients: 1 cup yellow onion (diced) 2 qts. chicken stock 12 oz. meat (chicken, shrimp, or sausage) ¼ tsp. cayenne pepper ¼ tsp. salt 1 T. garlic (minced) ¼ cup butter (warmed) 2 T. olive oil

1 cup celery (diced) 1 cup okra (chopped) 6 oz. tomatoes (diced) ¼ tsp. white pepper 1 tsp. gumbo file 2 cups white rice (cooked) 2 T. parsley (chopped) ¼ cup flour

Steps: 1. Place butter in a small sauté pan over low heat. Whisk in the flour until smooth. Continue to whisk until the resulting roux is the color you want (blonde to brown). 2. Add the onion and celery. Cook for 5 minutes. 3. Add the stock and dissolve the roux completely. Simmer for 10 minutes. 4. Add remaining ingredients except for the salt, file, meat, oil, and rice. 5. In a separate pan, add olive oil and sauté the meat until cooked. Add to the gumbo pot. 6. Add file and salt. Mix well. 7. Serve over rice.

205

Ham, Potato, and Scallion Soup Chef Mickey’s Contemporary Resort Ingredients: 1 stick butter 1 gallon milk 1 tsp. garlic (granulated) 1 cup onions (diced) 1 cup ham (smoked and diced)

½ cup flour ¼ tsp. black pepper 4 T. vegetable base 2 cup potatoes (diced) ¼ cup green onion (sliced)

Steps: 1. Melt butter and add the flour while stirring continuously. Cook for 5 minutes on medium heat. 2. Add milk, pepper, garlic, vegetable base. 3. Add onion, potatoes, and ham. 4. Bring to a boil. 5. Turn down to a simmer and whisk to remove lumps. 6. Simmer until potatoes are cooked but not falling apart. 7. Add the green onions just before serving. 206

Curried Carrot and Apple Soup Royal Palace Disney Cruise Line Ingredients: Âź cup vegetable oil 1 cup carrots (diced) 1 onion (chopped) 4 cups vegetable broth salt and pepper to taste fresh parsley (to garnish)

4 tsp. curry powder 1 carrot divided 2 granny smith apples (peeled and chopped) plain yogurt

Steps: 1. Heat the oil in a large pot over medium heat. 2. Add curry powder and cook, stirring for 3 minutes. 3. Add diced carrots, onions, and apples and stir until coated with the curry powder. SautĂŠ for 5 minutes. 4. Add broth, stirring to combine. 5. Cover the pot and simmer while stirring occasionally until the carrots and apples are very soft (about 25 minutes. 6. Puree in a blender and add salt and pepper to desired taste. 7. While soup is cooking, preheat the oven to 400 degrees fahreheit. 8. Peel the remaining whole carrot and cut into thin curls. Roast for 4 minutes in the oven (until ends are browned and crisped). 9. Top each bowl of soup with a dollop of yogurt, roasted carrot curls, and fresh parsley. 10. Serve warm. 207

Beef Barley Soup Le Cellier EPCOT Ingredients: 1 lb. onion (diced) 1 lb. celery (diced) ½ lb. carrot (diced) ½ lb. leek (½ “ slice) 4 oz. butter 3 oz. roasted garlic puree ½ gallon beef stock 1 ½ lbs. prime rib (diced) ½ oz. salt ½ oz. pepper 1 T. dried oregano 1 T. dried basil ½ tsp. red pepper (crushed) 8 oz. barley (precooked) 3 fl. oz. red wine

Steps: 1. In a large sauce pot, heat the butter until melted. 2. Add the onion, celery, carrot, and leek and sauté until tender (about 6 minutes over medium heat). 3. Add the red wine and scrape the bottom of the pot. Reduce the wine by ¾. 4. Add the beef stock, roasted garlic puree, meat, and the spices. Cook together for 1 ½ hours or until the flavors have blended together. 5. Add the pre-cooked barley and then serve. 208

African Stew Mara Animal Kingdom Lodge Ingredients: 4 cups water ¼ cup curry paste 2 T. garlic (granulated) 4 cups coconut milk 3 T. soy sauce 2 cups red and green peppers (diced) ½ cup corn kernels (frozen) ¼ tsp. cayenne pepper

3 chicken bouillon cubes 2 T. ground coriander (toasted) ¼ cup sugar 2 lbs. beef or chicken (large dice) 2 cups onions (diced) 1 bay leaf 2 T. cornstarch (slurried)

Steps: 1. In a kettle, heat the water, bouillon cubes, curry paste, coriander, and garlic. Let it boil and add in the sugar and coconut milk. 2. Add the soy sauce and the diced meat. Let it simmer for 20 minutes. 3. Add vegetables, spices, and cook until tender. 4. Bring to a boil and add the cornstarch slurry slowly to the mixture and whisk until thickened.

209

Tomato Bisque Cape May CafĂŠ Beach Club Resort Ingredients: 64 oz. plum tomatoes (canned) 8 oz. celery (diced) 8 oz. onions (diced) 8 oz. carrots (diced) 1 qt. heavy cream (heated) 2 oz. basil (chopped) salt and white pepper to taste 6 oz. tomato paste Steps: 1. Preheat the oven to 350 degrees fahrenheit. 2. Drain the liquid from the tomatoes and set the juice aside. 3. Place plum tomatoes on a sheet pan and roast in the oven for 25 minutes at 350 degrees fahrenheit (until roasted thoroughly). 4. SautĂŠ the onions, celery, and carrots in the stockpot and cook until translucent. 5. Add the roasted tomatoes, juice, and tomato paste. 6. Cook for 40 minutes. 7. Puree the mixture. 8. Add the warm cream to the pot with the puree. 9. Add salt and pepper to taste. 10. Add chopped basil at the end.

210

Butternut Squash Soup Boma Animal Kingdom Lodge Ingredients: 2 T. butter 1 onion (chopped) 1 tsp. coriander (ground) 2 tsp. red curry paste 2 cups vegetable stock 4 T. sour cream salt and pepper to taste

1 clove garlic 1 tsp. cumin (ground) 1 lb. butternut squash (cut into chunks) 2 cups milk 2 fresh lemons (juiced) cilantro to taste

Steps: 1. In a large pot, heat the butter. 2. Add the onions and garlic and cook until soft. 3. Add all spices, lemon juice, and curry paste. 4. Add the squash and cover with the stock. 5. Simmer until squash is cooked thoroughly. 6. Puree the soup until smooth and add the salt and pepper. 7. Return to the heat and add the milk and sour cream. Heat but to do boil. 8. Garnish with cilantro sprigs.

211

Kona Chowder Kona Café Polynesian Resort Ingredients: 1 ¾ stick butter ½ cup carrot (diced) 1 oz. garlic (minced) ½ cup sherry 1 ½ cups water (hot) 1 ½ lbs. white fish ( cut into 1” chunks) 11 T. flour

1 onion (diced) ½ cup celery (diced) ¼ cup tomato paste 1 T. curry paste 1 oz. lobster base 1 cup milk 3 ¾ cups heavy cream 3 cups salad shrimp

Steps: 1. In a large stockpot over medium heat, melt 1 stick of butter. Add the onion, carrot, celery, and garlic. Sauté for 5 minutes. 2. Add the tomato paste and cook for 3 minutes. 3. Add sherry and cook for 2 minutes. 4. Mix in the curry paste until thoroughly incorporated and no lumps are left. 5. Add the lobster base, hot water, and the fish and gently poach. Turn the heat to low, add milk and heavy cream and allow to simmer. 6. Over low heat in a separate pan, melt the remaining butter. Add the flour, stir well, and cook for 5 minutes. 7. Remove some of the chowder’s liquid and mix with the butter and flour mix until combined. 8. Add this back to the chowder. 9. Add the shrimp and cook for 15 minutes. 212

Three Onion Soup Le Cellier EPCOT Ingredients: 1 ¼ cups shallots 2 ¼ cups red onions ½ T. olive oil ½ T. brown sugar ½ cup tres pistoles beer (or Guinness)

2 ¼ cups spanish onions 2 tsp. garlic (chopped) 4 thyme sprigs (stems removed) 2 ½ cups beef stock salt and pepper to taste

Steps: 1. Slice all of the onions. 2. Heat the olive oil over medium heat and add the garlic. 3. Add the onions and cook slowly over low heat and stir until caramelized (about 30 minutes). 4. Add ¼ cup beer and the brown sugar. Stir to combine. 5. Add stock and fresh thyme. Cook for 20 minutes, simmering over low heat. 6. Add remaining beer and season to taste with salt and pepper. 213

Blue Crab and Butternut Squash Soup Narcoossee’s Grand Floridian Resort Ingredients for Soup: 1 oz. butter 4 oz. onion (diced) 1 oz. garlic (diced) lobster stock (recipe below) 1lb. butternut squash 1 oz. all-purpose flour ½ cup 2% milk ¼ oz. thai curry paste ¼ oz. salt 8 oz. blue crab (canned) 1 cup heavy cream Ingredients for Lobster Stock: 4 lbs. lobster shells 4 black peppercorns 2 gallons cold water ½ lb. onions ½ lb. celery 1 bay leaf 1 T. thyme

214

Blue Crab and Butternut Squash Soup Narcoosseeâ&#x20AC;&#x2122;s Grand Floridian Resort Steps: 1. Combine all lobster stock ingredients and boil. 2. Lower the heat and simmer for 45 minutes. 3. Strain the broth and store in the refrigerator. 4. For the soup, skin, seed, and dice the butternut squash. 5. Add the stock and squash and cook until squash is tender. 6. Puree in a blender and return to the saucepan and add the heavy cream. 7. Mix the flour and milk together and add to the squash mixture. Allow to the thicken. 8. Add the curry paste and season with salt and pepper. 9. Before serving, add the crab meat. 215

7-Bean Beef Chili Sc-Fi Dine-In Theater Hollywood Studios Ingredients: 2 lbs. ground beef 1 spanish onion (diced) 1 green pepper (diced) 1 clove garlic (minced) 2 T. cumin powder 1 ½ tsp. brown sugar 1 tsp. black pepper 1 tsp. soy sauce ¼ tsp. tabasco sauce 1 T. bbq sauce ¼ cup tomato paste 1 cup heirloom beans

1 T. butter ½ cup celery (diced) 1 red pepper (diced) 2 T. chili powder 1 ½ tsp. granulated garlic 1 T. salt 2 T. ancho chili powder 1 tsp. worcestershire sauce 2 ½ cups tomatoes (diced) 1 ¼ cups V-8 juice 5 oz. cheddar cheese (grated)

Steps: 1. Cook beans according to size and assortment with 2 bay leaves and 1 tsp. salt. 2. Melt butter in a pan and brown the beef. 3. Drain off fat, add onions, peppers, celery, garlic, chili powders, cumin, garlic, brown sugar, salt, pepper, and oregano. Cook for 25 minutes. 4. Add remaining ingredients except the beans and simmer for 1 hour. 5. Add beans to the mixture and bring up to temperature. 6. Serve in a fried tortilla shell and garnish with cheese.

216

Soupe a L’Oignon Gratinee Bistro de Paris EPCOT Ingredients: 1 ½ lbs. onions (minced) 2 T. flour 1 ½ tsp. salt ½ tsp. pepper 2 tsp. thyme (dried) 1 T. parsley (dried) 2 bay leaves ½ lb. french bread 9 oz. gruyere cheese (grated)

10 T. unsalted butter 2 ½ qts. chicken broth

Steps: 1. In a large pot, sauté the onions in butter over medium heat until brown, but not burned. 2. Sprinkle with flour and stir a few times to form a roux. 3. Gradually add 2 ½ qts. chicken broth, salt, pepper, and herbs. Cook on low heat for 40 minutes. 4. Cut bread into ½” slices and lightly dry in a 250 degree fahrenheit oven. 5. When the soup is finished, discard the bay leaves. 6. Place the bread in ovenproof soup bowls. 7. Ladle the stock over the bread and cover with cheese. 8. Place the bowls in a 450 degree fahrenheit oven and cook a few minutes until the cheese is melted and a golden color.

217

New England Clam Chowder Cape May Café Beach Club Resort Ingredients: ½ lb. onion (diced) ¾ lb. red potatoes (diced) 32 oz. half and half 32 oz. clam juice ½ tsp. basil 4 drops tabasco ¼ lb. butter

½ lb. celery (diced) 2 cans clams and juice (chopped) 1 tsp. thyme white pepper to taste 1 oz. bacon grease (or oil) ¼ lb. flour

Steps: 1. Melt the butter and blend in the flour to make a roux. 2. In a 2 gallon stockpot, cook the onion and celery in the bacon grease until translucent. 3. Pour in chopped clams in juice, clam juice, diced potato, and seasoning. Blend well. 4. Bring to a simmer over medium heat for 5 minutes. 5. Add half and half and increase the heat until it comes to a slow boil. 6. Add the roux slowly, mixing well. Keep mixing until well incorporated. 7. Reduce the heat and simmer for 15 minutes.

218

Carrot Ginger Soup Boma Animal Kingdom Lodge Ingredients: ¼ cup cornstarch 2 cups carrots (sliced) 1 ½ T. ginger (ground) 1 cup milk

2 ¼ cup water ½ cup sugar 1 cup heavy cream 1 cup american cheese (shredded)

Steps: 1. Create a slurry with the cornstarch and ¼ cup water. 2. In a pot, cook the carrots in the remaining water, sugar, and ginger. Allow to simmer until carrots are tender. Using a food processor, puree until smooth. 3. Add heavy cream and milk. Cook until soup is hot and slightly thick. 4. Bring to a boil, add cornstarch slurry while stirring. Bring back to a boil and remove from the heat. 5. Add the shredded cheese and stir until the cheese melts before serving. 219

BLT Soup Sci-Fi Dine-In Theater Hollywood Studios Ingredients: 1 can tomato-basil soup (8 oz.) 6 strips bacon 6 oz. shredded lettuce 3 slices white bread Steps: 1. Cook the bacon and then finely chop. 2. Cut the white bread in half and then toast. 3. Cook soup according to can directions. 4. Once done, ladle into a bowl. Place Â˝ slice of toast on top of the soup. 5. Add 1 oz. of shredded lettuce on top of the toast. 6. Sprinkle 1 oz. chopped bacon on top of the lettuce.

220

Creamy Lobster Soup Coral Reef Restaurant EPCOT Ingredients: 4 cups milk 1 T. paprika 1 ½ cups lobster stock ¼ cup chicken base ¼ cup lobster meat (diced) ½ cup heavy cream

½ cup butter ½ cup flour ¼ cup sherry 1 pinch cayenne pepper 1 T. brandy 1 pinch parsley

Steps: 1. In a medium pot, bring milk to a simmer but do not boil. 2. In a small sauté pan, melt the butter and then add the paprika and flour. Mix well. 3. Bake roux mixture in a 350 degree fahrenheit oven for an hour. 4. Heat lobster stock and sherry, then add the base and cayenne pepper to the lobster stock mix. 5. Add the heated milk to this mixture. 6. Add roux. 7. Mix well until well incorporated and thickened. 8. Let simmer for 45 minutes to cook out the roux. 9. To finish, flame the lobster meat in brandy. Add the heavy cream and simmer. 10. Add mixture to the soup and whisk in. 11. Finish with fresh parsley.

221

Black Bean Chili The Wave Contemporary Resort Ingredients for Black Bean Chili: 4 cups black beans (dried) 5 cups water 5 cups chicken stock 2 tsp. salt 1 pork skin ¼ cup olive oil ¾ cup onion (diced) 1 T. garlic (minced) 1 tsp. ginger (minced) ½ tsp. jalapeno pepper (minced) 1 gallon ham stock ¾ lb. ham hock meat 1 T. tomato paste ¼ tsp. cumin (ground) ½ tsp. siracha sauce 2 ½ lbs. pork loin Ingredients for Corn Bread Muffins: 1 cup corn meal 2 cups all-purpose flour 1 ½ cups sugar 1 tsp. salt 1 tsp. baking powder 2 cups canola oil 7 eggs ¼ cup canned jalapeno (chopped) 2 cups milk

222

Black Bean Chili The Wave Contemporary Resort Steps for Black Bean Chili: 1. To cook the beans, combine the water, chicken stock, and salt in a medium pot and heat. 2. Add the beans and simmer. Cook until lightly tender but do not overcook. 3. Drain off the stock and cool completely. 4. Heat a large pot and brown the pork loin. 5. Add all veggies and sautĂŠ until tender. 6. Add pepper, cumin, and tomato paste. 7. Deglaze with half of the ham stock. 8. Reduce until it resembles marinara. 9. Add remaining stock and beans and simmer. 10. Add salt and reduce until chili thickens. 11. Taste and adjust the seasonings. Steps for Corn Bread Muffins: 1. Preheat the oven to 375 degrees fahrenheit. 2. Combine all of the corn bread muffin ingredients in a large bowl and mix well until smooth. 3. Place batter into muffin tins. 4. Bake at 375 degrees fahrenheit for 25 minutes (until golden brown).

223

Minstrone Soup Mama Melrose’s Hollywood Studios Ingredients: ½ oz. olive oil ½ garlic (chopped) 4 oz. onions (diced) 4 oz. carrots (diced) 4 oz. celery (diced) ½ oz. zucchini (diced) ½ oz. yellow squash (diced) 2 pts. water 1 ½ oz. vegetable bouillon 1 oz. tomato paste 4 oz. spinach (frozen) 8 oz. tomatoes (diced) 4 oz. garbanzo beans 4 oz. tomato juice 1 oz. basil (chopped) ¼ oz. thyme ¼ oz. oregano ¼ oz. sage salt and pepper to taste Steps: 1. In a very hot kettle, add the oil and garlic. Sauté. 2. Add raw vegetables and sweat for 10 minutes. 3. Add remaining ingredients to the kettle and simmer for 20 minutes. 4. Season and serve. 224

Corn Chowder Tusker House Animal Kingdom Ingredients: 3 T. butter 7 oz. onion (diced) 1 qt. milk ¼ cup chicken stock 10 oz. corn kernels (frozen) ¼ tsp. white pepper

¾ cup flour 7 oz. potato (peeled and diced) 13 oz. creamed corn 2 T. salt

Steps: 1. Over low heat, melt the butter. 2. Add onions and sauté until tender. 3. Add flour and cook for approximately 5 minutes, stirring constantly. 4. Add remaining ingredients and whisk together. 5. Simmer 30 minutes (until potatoes are tender). 6. Adjust the seasoning and serve.

225

Sopa Azteca San Angel Inn EPCOT Ingredients: 3 T. vegetable oil 1 ½ cups tomatoes (peeled, seeded, and chopped) 2 T. epazote (chopped) 2 chili peppers ½ ripe avocado (cubed) 1 qt. chicken broth

½ cup chopped onion 4 T. sour cream ¼ cup monterey jack cheese (shredded) 4 soft corn tortillas 1 tsp. garlic (minced)

Steps: 1. Heat 2 T. oil in a large saucepot. 2. Sauté the onion, tomatoes, and garlic until onion is transparent. 3. Add chicken broth and epazote. 4. Cover and simmer for 20 minutes. 5. Remove seeds and stems from chili peppers and cut each into 2 lengthwise pieces. 6. Cut totillas into ½ inch strips. 7. Heat remaining oil in a skillet and fry peppers for 5 seconds. 8. Remove to a paper towel and fry tortilla strips until golden brown. Drain on a paper towel. 9. Divide chili peppers, tortilla strips, and avocado cubes between 4 heavy bowls. 10. Divide and pour the hot chicken broth into a few heavy bowls. 11. Garnish each with a spoon of sour cream and cheese.

226

Narcoossee’s Chowder Narcoossee’s Grand Floridian Resort Ingredients: 1 sweet onion (diced) ½ cup celery (diced) ½ cup brandy ½ lb. tuna filet ½ lb. whitefish 1 cup lobster stock ½ tsp. old bay seasoning ¼ tsp. cayenne pepper ½ cup tomato paste 2 T. butter (melted) ½ cup potatoes (diced) 1 T. garlic puree

½ cup carrot (peeled and diced) 1 cup chardonnay ½ lb. salmon filet ½ lb. langostino lobster 1 cup heavy cream 1 tsp. kosher salt ¼ tsp. black pepper ¼ tsp. paprika 2 ¼ T. flour ¼ cup safflower oil

Steps: 1. Trim and dice the tuna, salmon, whitefish, and lobster. 2. Heat the safflower oil in the kettle. 3. Add onions, carrots, celery, and season with salt and pepper. Cook until translucent. 4. Add diced fish and cook through. 5. Deglaze with wine and reduce. Add brandy. Simmer for a few minutes. 6. Add lobster stock, heat to a simmer. 7. Add cream and heat until simmer again. 8. Reduce for 30 minutes and add diced lobster meat. 9. Make roux out of butter and flour. Add to the chowder and mix carefully. Simmer for 1 hour. 227

Cheddar Cheese Soup Le Cellier EPCOT Ingredients: 5 cups milk (warmed) 10 T. butter 2 red onions (chopped) 1 qt. chicken stock 1 lb. cheddar cheese (shredded) salt and pepper to taste 1 ½ tsp. tabasco sauce 3 tsp. worcestershire sauce 12 oz. ale (Moosehead)

½ lb. bacon 1 cup celery 1 ½ cups flour

Steps: 1. Slowly heat the milk. 2. Brown the bacon then render until crisp. 3. Add butter and melt. 4. Add celery and onions and cook until translucent. 5. Add flour and mix thoroughly to form a roux. 6. Add chicken stock and simmer for 3 minutes. 7. Add warm milk and stir vigorously to thicken. 8. Cook out the roux until thickened. 9. Reduce heat to low, add the cheese, and stir until melted. 10. Season with salt, pepper, tabasco, and worcestershire sauce. 11. Just prior to serving, add the ale. 12. Garnish with cooked bacon.

228

Loaded Baked Potato Soup Carnation Café Disneyland Ingredients: 1 lb. bacon (chopped) 1 carrot (peeled and diced) 4 russet potatoes (peeled and diced) 2 cups chicken stock 4 cups heavy cream

1 onion (diced) ¾ cup celery (diced) 4 red potatoes (diced) ¼ cup flour salt and pepper to taste chives (for garnish)

Steps: 1. In an 8 qt. stockpot over medium heat, fry bacon until crisp. 2. Remove bacon and drain over paper towels (reserve half for garnishing). 3. In the bacon grease, cook the onions, carrots, and celery until the onions are translucent. 4. Add potatoes and cook for 4 minutes, stirring occasionally). 5. Sprinkle in the flour and stir constantly over low heat for about 5 minutes until the mixture has thickened. 6. Add stock and half of the bacon. Season with salt and pepper. 7. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes (until potatoes are softened). Mash for a thicker, creamier texture. 8. Add cream and simmer for 5 minutes. 9. Adjust thickness by adding water or stock. Should be creamy. Garnish with chives. 229

Portobello Cappuccino Bisque with Brandied Thyme Froth Napa Rose Restaurant Grand Californian Hotel Ingredients for Portobello Cappuccino Bisque: ½ cup shallots 1 T. butter 1 cup portobello 2 cups white mushrooms mushrooms (sliced) (sliced) ½ cup medium-dry sherry 1 cup veal demi-glace 1 qt. heavy cream 1 bunch thyme stems 2 bay leaves Ingredients for Brandied Thyme Froth: 1 cup heavy whipping cream 2 T. thyme (chopped) ½ tsp. salt ¼ tsp. black pepper 2 T. brandy Ingredients for Finishing: 1 cup portobello mushrooms (julienned) ½ cup scallions (sliced) olive oil (for sautéing) 2 T. thyme (chopped) 1 T. sage (chopped) 1 tsp. lemon juice salt and pepper to taste 6 cups coffee (warm)

230

Portobello Cappuccino Bisque with Brandied Thyme Froth Napa Rose Restaurant Grand Californian Hotel

Steps: 1. For the bisque, sauté the shallots in butter until translucent. 2. Add the mushrooms and sauté for 8 minutes until released juices have evaporated. 3. Add sherry and reduce by half. Add demi-glace, cream, and herbs. Simmer for 25 minutes. 4. Strain set aside—keep warm. 5. For the brandied thyme froth, place all ingredients in a mixing bowl and whip until a soft peak forms. 6. To finish, saute the mushrooms and scallions in olive oil. 7. Add sauteed mushrooms, scallions, thyme, sage, and lemon juice to the hot bisque. 8. Season with salt and pepper. 9. Finally, warm 6 cups of coffee, add bisque and top with brandied thyme froth. 231

Guinness Stew Rose and Crown Pub EPCOT Ingredients: 2 lbs. sirloin (cubed) 1 oz. olive oil 1 bay leaf 8 oz. onions (diced) 4 oz. carrots (diced) ½ oz. garlic (chopped) 2 tsp. thyme 2 tsp. rosemary ¼ tsp. red chili flake 8 oz. Guinness stout 1 qt. beef broth 1 oz. cornstarch 1 oz. water. Steps: 1. Sear sirloin cubes in a large stock pot in a small amount of olive oil. Add the bay leaf. 2. Once the meat has been seared brown, add the onions and carrots. Cook until the onions are translucent. 3. Add the garlic, thyme, rosemary, and chili flakes. Cook for 1 minute and add the Guinness. 4. Allow the Guinness to simmer for 5 minutes, then add the beef broth. 5. Slurry the water and starch and add to the stew. 6. Simmer for 30 minutes. Liquid should reduce by ½. 7. Season with salt and pepper to taste. 232

Desserts

233

Pumpkin Mousse Trifle Hops and Barley, 2011 Food and Wine Festival EPCOT Ingredients: 1 boxed spice cake mix ¼ cup and 2 T. flour ¼ cup granulated sugar ½ cup apricot jam 1 egg yolk ¾ cup white chocolate chips 1 cup heavy cream

½ cup old-fashioned oats ¼ cup brown sugar 5 T. butter (melted) ¼ cup orange juice ¾ cup canned pumpkin pie filling ½ cup craisins

Steps: 1. Prepare the cake by following package directions. Cool completely and cut into cubes. Set aside. 2. Preheat the oven to 325 degrees fahrenheit. Line a sheet pan with foil and set aside. 3. Combine the oats, flour, brown sugar, and sugar in a medium bowl. Add the melted butter and stir until the mixture is crumbly. Pour onto the prepared sheet pan. 4. Bake for 15 minutes (until golden brown). Cool and then crumble into small pieces and set aside. 5. Combine the apricot jam and orange juice in a medium bowl. Whisk together until smooth. Set aside. 6. Combine the egg yolk and pie filling in a bowl. 7. Place white chocolate chips in a microwave safe bowl. Microwave on high for 2 minutes (until melted and smooth. Stop every 30 seconds to stir. 8. Mix the melted chocolate with the pie filling. 234

Pumpkin Mousse Trifle Hops and Barley, 2011 Food and Wine Festival EPCOT 9.

10.

11.

12.

13.

14.

Using an electric mixer on high speed, whip cream in a medium mixing bowl until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture. Place a dollop of mousse at the bottom of a serving dish. Top with dried cranberries and a drizzle of the sauce. Place a few cake cubes over the mouse. Top with another layer of mouse, dried cranberries, and sauce. Top dish with crumbled streussel. 235

Passion Fruit Cheesecake â&#x20AC;&#x2DC;Ohana Polynesian Resort Ingredients for Cheesecake: 2.5 oz. cream cheese 1 Âź oz. sugar 1 whole egg 1 Âź tsp. whole milk 10 oz. butter 5 oz. egg yolks Ingredients for Passion Fruit Sauce: 14 oz. condensed milk (canned) 2 oz. lemon juice 8 oz. passion fruit puree 7 oz. egg yolks Steps: 1. Place sugar, butter, cream cheese, and milk in a saucepan. 2. Heat until almost boiling. 3. Preheat the oven to 225 degrees fahrenheit. 4. Temper with whole eggs and egg yolks. 5. Pour into baking dishes or spring form pans. 6. Bake at 225 degrees fahrenheit in a water bath for 30 minutes, uncovered. 7. Mix together passion fruit sauce ingredients. 8. Top cheesecake with passion fruit sauce and bake for an additional 15 minutes.

236

Strawberry Soup 1900 Park Fare Grand Floridian Resort Ingredients: 2 Â˝ lbs. strawberries (frozen) 8 oz. fresh strawberries 2 oz. sour cream 3 oz. plain yogurt 16 oz. heavy cream Steps: 1. Mix frozen strawberries, heavy cream, sour cream, and plain yogurt. 2. Beat slowly until well mixed and a smooth consistency. 3. Chill. 4. Shake well and garnish with fresh strawberries before serving.

237

Peanut Butter Pie Disney Cruise Line Ingredients for Pie: 1 ½ cups creamy peanut butter 8 oz. cream cheese (soft) ¾ cup sugar 2 T. butter (melted) 1 cup heavy cream (whipped stiff) 1 pie shell (8”) Ingredients for Ganache: ½ cup heavy cream 4 oz. dark chocolate (chopped) 1 T. butter Steps: 1. For the peanut butter pie, with an electric mixer, blend the peanut butter and cream cheese until smooth. 2. Add the melted butter to the peanut butter mixture and then fold in the whipped cream. 3. Pour into the baked pie shell and refrigerate for 1 hour. 4. For the ganache, in a saucepan over medium heat, bring the cream to a boil. 5. Remove from the heat and fold in the chocolate until no white streaks remain. 6. Cool until lukewarm and then glaze the cake. 7. Refrigerate for at least 2 hours before serving. 238

Black Forest Cake Biergarten EPCOT Ingredients: 1 chocolate devil’s food cake ½ cup powdered sugar 1 cup water 2 T. cherry brandy 3 cups chocolate shavings

1 qt. heavy cream 1 T. gelatin ¾ cup sour cherry juice 12 oz. sour cherries (canned)

Steps: 1. Cut the prepared cake into 3 equal layers. 2. Mix the sour cherry juice and cherry brandy (Kirschwasser). 3. In a separate container, dissolve the gelatin into the water and place in a double boiler until the mixture becomes clear. Let cool, but do not let sit. 4. Add the powdered sugar together with the heavy cream in a mixer. Whip until soft peaks. With the mixer running on slow, gradually add the dissolved gelatin mixture to the whipped cream. 5. In a 10” springform pan place one layer of the cake in the bottom of the pan. Brush the cake evenly with the cherry juice mixture. 6. Spoon the whipped cream on the cake layer, just thick enough to evenly cover the cake layer. Then place cherries on top of the whipped cream. Cover cherries with whipped cream (cherries should still be visible. 7. Place the next layer of cake on top. Brush again with cherry juice mixture.

239

Black Forest Cake Biergarten EPCOT 8. 9.

10.

11.

12.

13.

Spoon another layer of whipped cream on top of the cake, just thick enough to cover it. Place the last layer of the cake on top (this should be the cakeâ&#x20AC;&#x2122;s top). Again, brush with the cherry juice mixture. Spoon another layer of whipped cream on top. The cream should be even with the top of the springform pan. Be sure to smooth out this layer of the cream with a cake spatula. Place in a refrigerator until the cake sets up. Also, place any remaining whipped cream in the refrigerator to be used later to garnish the cake. Once the cake has set up, place a warm cloth around the pan to prevent it from sticking to the pan. Rewhip the remaining whipped cream and spread an even layer around the cake. Place Â˝ of the chocolate shavings around the cake. Be sure to cover any open spots around the cake. Sprinkle the remaining chocolate shavings on top of the cake.

240

Apple Pie Cupcakes July 4, 2013 Limited Time Magic Promotion Walt Disney World Ingredients for Cupcakes: 1 vanilla cupcake mix (and ingredients needed to make the cupcakes)

21 oz. can of apple pie filling

Ingredients for Apple Cinnamon Streusel: 2 single serving packets ¼ cup all-purpose flour apple cinnamon instant ½ cup light brown sugar oatmeal 4 T. butter (melted) Ingredients for Caramel Butter Cream Frosting: ½ cup butter (softened) 1 cup vegetable 1 tsp. vanilla extract shortening 3 T. caramel sundae syrup 7 cups powdered sugar 5 T. milk Steps: 1. For the cupcakes, bake according to package directions. Remove from the oven and allow to cool for at least 5 hours. 2. With a sharp knife, cut out a 1 ½” diameter circle in the middle of the cupcake (about 1 ½” deep). Do not discard the pieces removed. 3. Fill the new hole with apple pie filling and replace the divot removed with the flat side down on the pie filling. 4. Set aside. 241

Apple Pie Cupcakes July 4, 2013 Limited Time Magic Promotion Walt Disney World 5. 6.

7. 8.

9. 10.

11.

12. 13.

Preheat the oven to 350 degrees fahrenheit. For the streusel, pour the oatmeal into a shallow dish. Add the flour and brown sugar. Mix with a spoon and drizzle with melted butter and stir. Spread mix onto a parchment-lined baking sheet. Bake at 350 degrees fahrenheit for 10 minutes, watching it carefully so it does not burn. Remove and let cool. Place in a large zip-lock bag and crush with a rolling pin. Set aside. For the frosting, mix the butter, vegetable shortening, vanilla, and caramel syrup with an electric mixer until creamy. Add powdered sugar, 1 cup at a time, mixing well after each. Once all of the sugar has been added, the frosting will be thick. Add in the milk and mix until it forms a whipped consistency. Spoon icing into a cake decorating bag with a star tip (a gallon sized zip-lock with Â˝â&#x20AC;? cut off of a corner). Swirl frosting up and around the cupcake and its peak. Coat icing with the broken streusel. 242

Brownie Cheesecake Boardwalk Bakery Boardwalk Resort Ingredients for Brownies: 2 cups sugar ¾ cup cocoa ½ tsp. baking powder ½ cup semi-sweet chocolate chips

1 ¼ cups all-purpose flour 1 ½ tsp. salt 5 eggs 2 sticks butter (melted)

Ingredients for Cheesecake: ¾ cups sugar 3 T. cornstarch 32 oz. cream cheese 1 T. lemon juice 2 tsp. vanilla extract 2 eggs 2 T. heavy cream 2 T. sour cream Steps: 1. Preheat the oven to 350 degrees fahrenheit. Grease a 13” by 9” by 2” baking pan. 2. Sift together sugar, flour, cocoa powder, salt, and baking powder in a large mixing bowl. 3. Beat flour mixture and eggs on low speed using an electric mixer, scraping the bowl occasionally and mixing until smooth. 4. Slowly add the melted butter and beat until just combined. Do not over mix. 5. Fold in the chocolate chips.

243

Brownie Cheesecake Boardwalk Bakery Boardwalk Resort 6. 7.

8. 9. 10. 11. 12. 13. 14. 15.

Transfer the batter to the prepared baking dish. Bake at 350 degrees fahrenheit until toothpick inserted into the center comes out clean (about 30 minutes). Remove from the oven and set aside to cool. For the cheesecake, preheat the oven to 325 degrees fahrenheit. Cream the sugar, cornstarch, and cream cheese in a large bowl using an electric mixer. Add the eggs, one at a time, scraping the bowl with each addition. Fold in the heavy cream and sour cream. Spread the batter on top of the already baked brownies. Bake until cheesecake is lightly browned and firm (55 minutes). Cool completely and refrigerate at least 1 hour before serving.

244

Raspberry Gelato Beach Club Marketplace Beach Club Resort Ingredients: 1 cup granulated sugar 4 cups fresh raspberries 2 T. Chambord liquor

½ cup spring water juice of ½ a lemon

Steps: 1. In a medium saucepan heat the sugar and water until the sugar completely dissolves. Remove from the heat and cool. 2. In a blender, puree the raspberries and strain the seeds. 3. Add the sugar syrup along with the lemon juice and liquor. Refrigerate until cool. 4. When cold, pour the mixture into an ice cream maker. Fill the machine only ½ way as the mixture tends to expand a lot once frozen. 5. Freeze according to the ice cream maker’s instructions. 245

Dulce de Leche Argentina, 2007 Food and Wine Festival EPCOT Ingredients: 4 eggs ½ cup sugar ¾ cup all-purpose flour ¼ cup butter (melted) ¾ cup dulce de leche cream ¾ cup unsweetened coconut milk 1 cup whole milk 2 T. almonds (toasted and chopped) Steps: 1. Preheat the oven to 300 degrees fahrenheit. 2. Generously butter an 8” cake pan. 3. Beat eggs and sugar until thick. 4. Fold the flour into the egg mixture in 3 batches, adding the melted butter with the last batch. 5. Spread batter into the prepared pan and bake for 30 minutes (until golden brown). Set aside to cool. 6. In a small saucepan, combine the dulce de leche cream, the coconut milk, and the whole milk. Bring to a boil. Set aside to cool slightly. 7. Cut the sponge cake into 1” cubes and divide them among 6 dishes. 8. Pour the warm cream over the cubes in each dish. 9. Garnish each with a tsp. of toasted almonds. 10. Refrigerate for 2 hours before serving cold. 246

Lemon Panna Cotti and Cannoli Tony’s Town Square Restaurant Magic Kingdom Ingredients for Cannolis: ½ lb. ricotta cheese ¼ tsp. cinnamon (ground) ½ tsp. vanilla extract ½ T. heavy cream 8 T. confectioners sugar zest of ½ an orange zest of ½ a lemon ground chocolate cannoli pastry shells Ingredients for Candied Zest: zest of 3 lemons 1 cup water 1 cup sugar granulated sugar Ingredients for Lemon Panna Cotta: 1 qt. heavy cream 6 oz. sugar 2 oz. lemon juice 2 vanilla beans 4 oz. water (warm) ¼ oz. powdered gelatin zest of ½ an orange zest of ½ a lemon

247

Lemon Panna Cotti and Cannoli Tonyâ&#x20AC;&#x2122;s Town Square Restaurant Magic Kingdom Steps: 1. For the panna cotta, slit the vanilla and scrape the flavorful bits from the bean. 2. Dissolve the gelatin in warm water. 3. Add heavy cream, lemon zest, lemon juice, vanilla scrapings, and sugar. 4. Stir and let cook until it reaches 160 degrees fahrenheit. 5. Portion into 8 ceramic dishes. 6. Chill overnight in the refrigerator. 7. For the cannoli filling, combine the ricotta, vanilla, zests, heavy cream, cinnamon and sugar. Set in the refrigerator. 8. Once chilled, pipe the cream into the pastry shells. 9. Gently press each end into the ground chocolate. 10. For the candied zest, combine the water and sugar in a saucepan. 11. Once dissolved, add the lemon zest. 12. Cook for 5 minutes (until the zest is tender). 13. Drain into a mesh sieve and place the zest on a paper towel. 14. Dust with sugar and air-dry for an hour. 15. To serve, present the panna cotta with a cannoli and a small amount of the candied lemon zest. 248

Custard Kiwi Roll New Zealand, 2005 Food and Wine Festival EPCOT Ingredients for Pastry Cream: 3 cups milk ½ cup and 1 T. cornstarch 3 eggs (beaten) ¾ cup sugar ½ cup butter Ingredients for Sponge Sheet: 4 eggs ½ cup sugar ¾ cup all-purpose flour ¼ cup butter (melted) Ingredients for Kiwi Sauce: 4 kiwis (peeled) 4 T. sugar

1 tsp. lemon juice

Steps: 1. Preheat oven to 350 degrees fahrenheit and butter a 15” by 10” by 1 “ jellyroll pan. 2. For the cream, combine the 1 cup of the milk and cornstarch. Stir until dissolved. Beat the eggs into the milk.

249

Custard Kiwi Roll New Zealand, 2005 Food and Wine Festival EPCOT

4. 5. 6. 7.

8. 9. 10. 11. 12. 13.

In a saucepan, combine the remaining milk, sugar, and butter and bring to a boil over medium heat. Whisk in the eggs and stir continuously until the mixture thickens. Remove mixture from the heat and strain into a small bowl. Cool and refrigerate. For the cake, beat the eggs and sugar until thick. Fold in the flour in 3 batches, adding the butter with the last batch. Spread the batter unto the prepared pan. Bake for 25 minutes (until golden brown). Set aside to cool. For the kiwi sauce, combine 3 kiwis with the lemon juice and sugar in a blender and mix until pureed. Cut the 4th kiwi into Âźâ&#x20AC;? diced piece and fold into the puree. Spread the pastry cream onto the sponge sheet and roll into a log form. Top the log with the kiwi sauce. 250

Choux Fritters Royal Street Veranda Disneyland Ingredients: Â˝ cup butter 1 cup all-purpose flour 4 eggs granulated sugar

1 cup water (boiling) Â˝ tsp. salt 4 cups vegetable oil

Steps: 1. Combine the butter, water, flour, and salt in a saucepan over medium heat. 2. Beat vigorously until the mixture forms a ball in the pan. Remove from the heat and cool slightly. 3. Spoon into a mixing bowl. 4. Add the eggs, one at a time, beating with each addition. After adding the 4th egg, the mix should hold its shape when put on a spoon. 5. Heat oil to 375 degrees fahrenheit. Drop a small ball (1 T.) into the oil at a time and cook until golden brown. Remove from the oil and drain on the paper towels. 6. Sprinkle with granulated sugar and enjoy.

251

Baklava Greece, 2000 Food and Wine Festival EPCOT Ingredients for Pastry: ½ lb. phyllo pastry sheets ½ lb. walnuts (chopped) ¼ cup sugar ¼ tsp. cloves

¾ cup butter (melted) ¼ cup bread crumbs ½ tsp. cinnamon

Ingredients for Syrup: 2 cups sugar juice of 1 lemon

1 cup water

Steps: 1. Place 1 pastry sheet in a buttered 9” by 13” baking pan and brush with melted butter. 2. Place a 2nd pastry sheet on top of the 1st and brush again. 3. Repeat until there are 6 layers of buttered sheets. 4. Mix the walnuts, bread crumbs, sugar, cinnamon, and cloves. 5. Thickly sprinkle the top pastry sheet with the walnut mixture and place the buttered pastry sheets over this. 252

Baklava Greece, 2000 Food and Wine Festival EPCOT 6.

Repeat in the same manner until all ingredients heave been used (ending wit 6 pastry sheets). 7. Brush the top with remaining butter and trim the edges with a sharp knife. 8. Cut diagonal lines the length of the pan to make diamond shaped pieces. Sprinkle the top with water. 9. Bake in an oven (moderately heated) for about 1 hour (until golden brown). 10. For the syrup, boil the sugar, water, and lemon juice for 10 minutes. 11. Pour the hot syrup over the cooked baklava. 12. Allow to stand for several hours before serving. 253

African Fruit Fool Boma Animal Kingdom Lodge Ingredients: 1 pineapple (peeled and diced) 1 mango (peeled and diced) 1lb. red seedless grapes (stamped) 1 bottle sweetened shredded coconut 1 lb. sweetened condensed milk

2 green apples (peeled and diced) 1 papaya (peeled and diced) 5 bananas (peeled and sliced) 1.2 oz. vanilla extract 1 cup heavy cream

Steps: 1. Combine all diced fruits. 2. Mix vanilla and sweetened condensed milk. 3. Whip heavy cream until stiff peaks form. 4. Blend whipped heavy cream with all ingredients. 5. Serve cold.

254

Chocolate Canadian Club Cake Le Cellier EPCOT Ingredients: 1 cake mix (your favorite) 1 ¾ lb. chocolate disks ½ qt. heavy cream 5 ½ oz. powdered sugar ½ qt. whipped cream 7 oz. egg yolks ¾ qt. water ½ lb. sugar 6 oz. Canadian Club Whiskey Steps: 1. To make the ganache, heat the heavy cream but do not scald. Remove from the heat and stir in 1 lb. of chocolate coins until smooth. 2. For the mousse, whip the eggs and sugar until light and fluffy. 3. Carefully melt the remaining ¾ lb. chocolate coins in a double boiler. Stir often. 4. Fold the melted chocolate into the egg and sugar mixture. Then fold the whipped cream into the chocolate mixture. Place in the refrigerator.

255

Chocolate Canadian Club Cake Le Cellier EPCOT 5.

Bake your favorite cake mix (should be baked in 3 separate round pans so tat a triple layer cake can be made). Allow to cool. 6. To make whiskey syrup, combine the water and sugar in a saucepan. Bring it to a boil until all sugar is melted. 7. Remove from the heat and add the whiskey. 8. Drizzle each cake layer with the syrup. 9. After the whiskey soaks in, cover each layer with a layer of chocolate mousse. 10. Stack the layers of cake together and cover with the remaining mousse. 11. Decorate with the ganache using a pastry bag with a star tip.

256

Beignets Sassagoula Floatworks and Food Factory Port Orleans French Quarter Ingredients: 1 pack dry yeast 2 eggs 1 ½ cups water (warm) 1 cup evaporated milk (undiluted) confectioner’s sugar

½ cup sugar 7 cups flour 1 tsp. salt ¼ cup soft shortening oil (for frying)

Steps: 1. In a large bowl, sprinkle the yeast over water and stir to dissolve. 2. Add sugar, salt, eggs, and milk. Blend with a rotary beater. 3. Add the flour. Cover and chill overnight. 4. Roll out on floured board to less than ¼” thickness. 5. Cut into 2 ½” squares. 6. Deep fry at 360 degrees fahrenheit for 3 minutes (until lightly browned on both sides). 7. Drain on paper towels and sprinkle with confectioner’s sugar. 257

Berry Cobbler Artist Point Wilderness Lodge Ingredients: 3 cups all-purpose flour 2 ½ T. baking powder ½ cup unsalted butter 1 cup heavy cream 8 T. brown sugar whipped cream

¼ T. salt 1 ¼ cups granulated sugar 2 eggs 2 cups berries 8 T. salted butter

Steps: 1. Preheat oven to 350 degrees fahrenheit. 2. Combine the flour, salt, baking powder, and sugar. 3. Break the unsalted butter apart into small pieces and mix it in. 4. Add the eggs and stir until just absorbed. 5. Add the heavy cream and mix just enough to incorporate (will be lumpy). Divide the dough into 4 pieces. 6. In 4 cake pans (6” diameter) lined with parchment paper, place the pieces of dough and spread evenly along the bottom of the pans. 7. Spread the berries on top of each piece. 8. Sprinkle with brown sugar and dot each with 1 T. of salted butter. 9. Bake for 15 minutes (until an inserted toothpicks comes out cleanly). 10. Cool to room temperature and top with fresh berries. 11. Serve with a dollop of whipped cream.

258

White Chocolate Cappuccino Cheesecake Restaurant Akershus EPCOT Ingredients for Crust: 1 cup oreo crumbs ½ cup sugar

1 ½ sticks butter

Ingredients for Cappuccino Cheesecake: 1 ½ cups heavy cream 1 ½ cups cream cheese ¾ cup sugar 1 ½ T. gelatin 2 T. instant coffee ¼ cup water (warm) Ingredients for White Chocolate Filling: 4 oz. white chocolate 1 ½ cups heavy cream Steps: 1. Mix all pie crust ingredients and press into the bottom of a cake pan. 2. For the cappuccino cheesecake, whip the cream until firm and set aside. 3. Cream the sugar and cream cheese together until smooth. 4. Fold heavy cream mixture into the cream cheese. 5. Dissolve gelatin and coffee in water. 6. In a double boiler, heat mixture to 180 degrees fahrenheit (do not boil). Fold liquid into the mixture. 7. Spread evenly into the cake pan. Refrigerate for 2 hours. 259

White Chocolate Cappuccino Cheesecake Restaurant Akershus EPCOT 8.

9. 10. 11. 12. 13. 14.

For the white chocolate filling, melt the white chocolate in a double boiler. Do not use white chocolate chips. Whip up the heavy cream to very soft peaks. Take Â˝ cup of this whipped cream and mix in the melted white chocolate until smooth. Slowly add the remaining whipped cream to the chocolate mixture (it should stay smooth). Place mixture on top of cappuccino cheesecake and spread evenly. Let sit overnight in the refrigerator. Remove from the cake pan before serving by inserting the cake pan into hot water.

260

PB&J Milkshake 50’s Prime Time Café Hollywood Studios Ingredients: ¼ cup creamy peanut butter 3 T. grape jelly ¼ cup milk 3 cups vanilla ice cream Steps: 1. Combine the peanut butter and jelly in a small bowl, mixing well. 2. Combine milk, ice cream, and peanut butter mixture in a blender. 3. Process the mixture until smooth (stop and scrape the sides at least once).

261

Strawberry Shortcake Hoop-Dee-Doo Musical Revue Ft. Wilderness Ingredients: 1 ¼ lb. cake flour ¼ oz. baking powder ½ oz. salt ¼ lb. butter 6 eggs whipped cream

1 ¼ lb. sugar pinch nutmeg ½ lb. shortening 12 oz. milk ½ oz. vanilla frozen strawberries

Steps: 1. Sift and blend the cake flour, sugar, baking powder, nutmeg, and salt together. 2. Add the shortening, butter, and 8 oz. milk and mix together for 6 minutes at a low speed. 3. Combine the eggs, remaining 4 oz. milk, and vanilla together and blend lightly. 4. Add this mixture to the 1st mixture in 3 parts, scraping the bowl in between parts. 5. Bake at 350 degrees fahrenheit until a toothpick can be inserted and removed cleanly from the cake. 6. Serve with whipped cream and a heap of thawed strawberries on top. 262

Tie--Died Cheesecake Tie Everything Pop Pop Century Resort Ingredients for Red Velvet Cake: ¼ cup butter (soft) ¾ cups sugar 1 egg 1 T. cocoa 1 oz. red food coloring ½ tsp. vanilla ½ tsp. salt ½ cup buttermilk 1 cup flour ½ T. vinegar ½ tsp. baking soda Ingredients for Cheesecake Filling: 1 ½ lbs. cream cheese 1 ¼ cups sugar 5 large eggs 16 oz. sour cream ¼ cup flour 2 tsp. vanilla 2 tsp. lemon juice various food colorings Steps: 1. For the cake, preheat the oven to 350 degrees fahrenheit. Grease the bottom and sides of a 9” springform pan. 2. Cream together the cake’s butter, sugar, and eggs. 3. Make a paste with the cocoa and food coloring. Add to the creamed mixture. 4. Mix salt and vanilla in the buttermilk and add alternately with the flour. 5. Mix soda and vinegar separately, adding fast, folding in. Do not beat after adding the soda mixture. 6. Pour batter into prepared pan. 7. Bake at 350 degrees fahrenheit for 30 minutes. 8. Cool cake in the pan.

263

Tie--Died Cheesecake Tie Everything Pop Pop Century Resort 9. 10. 11. 12. 13. 14. 15.

16. 17.

18. 19.

20.

21. 22.

For the cheesecake filling, warm all ingredients to room temperature. Start by beating the cream cheese until fluffy. Beating on low, add the sugar and beat until creamy. Add 1 egg at a time and beat after each egg. Once eggs have been mixed into the cream cheese, add the flour, vanilla, and lemon juice. Mix well. Add sour cream last and beat well. Divide the batter into 6 bowls and color each with a different food coloring (purple, red, yellow, light blue, green, and orange). Preheat oven to 325 degrees fahrenheit. Drop large spoonful of the colored batters randomly atop the red velvet cake in the pan.. Swirl each layer slightly. Place on the top rack in the middle of the oven for 1 Âź hours. When time is up, prop open the oven door and leave in for 1 hour. After that, remove from the oven. Let it cool enough before placing the cake into the refrigerator for 24 hours.

264

California Gold Dessert Coral Reef Restaurant EPCOT Ingredients: 1 Â˝ T. gelatin 1 cup orange juice Âž cup orange juice concentrate 1 qt. heavy cream whipped cream 4 chocolate cigars 4 orange skins Steps: 1. In a saucepan, add gelatin to the orange juice. Heat 140 degrees fahrenheit. 2. In a bowl, add the heavy cream and whip until firm. 3. Fold in the orange juice concentrate with the heavy cream. 4. Add gelatin mixtures and mix until incorporated. 5. Place 6 oz. of orange pudding in the center of the plate. 6. Top with 2 oz. of whipped cream. 7. Top with chocolate cigar and an orange skin.

265

Crema Cotta Caramellata Portobello Yacht Club Downtown Disney, Walt Disney World Ingredients: 5 large egg yolks 2 cups whipping cream ¼ tsp. vanilla extract 2 T. sugar

½ cup sugar 3 oz. white chocolate (chopped)

Steps: 1. Position the rack in center of the oven and preheat to 300 degrees fahrenheit. 2. Whisk egg yolks and ¼ cup sugar in a medium bowl. 3. Bring cream and remaining ¼ cup sugar to simmer in a medium saucepan. 4. Reduce heat to low. 5. Gradually add chopped chocolate to cream mixture and whisk until smooth. 6. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla. 7. Ladle custard into 4 cups (10 oz. each). Place cups in a large baking pan. 8. Add hot water to the pan so that it comes halfway up the sides of the cups. 9. Bake until custards are set in the center (about 1 hour). Remove from water and cool. 10. Refrigerate overnight. 11. Preheat broiler. 12. Sprinkle ½ T. sugar over each custard and broil until sugar caramelizes (about 2 minutes). 13. Serve either hot or refrigerate and serve cold.

266

Passion Fruit Meringue Tart Boma Animal Kingdom Lodge Ingredients: 8 tart shells (2 ½”) 2 ½ egg yolks 6 T. passion fruit puree 5 egg whites

1 ¼ lbs sweetened condensed milk 2 T. lemon juice 2 ½ T. sugar

Steps: 1. Preheat oven to 250 degrees fahrenheit. 2. Mix egg yolks, condensed milk, passion fruit, and lemon juice in a bowl. Pour into the tart shells. 3. Bake for 16minutes until set. Cool the tarts. 4. Preheat the over to 370 degrees fahrenheit. 5. Prepare meringue by whipping the egg whites and adding sugar. 6. Pipe the meringue over the tarts to create a spike look. 7. Bake at 370 degrees fahrenheit until slightly browned. 8. Remove and cool.

267

Dole Whip Aloha Isle, Magic Kingdom Tiki Juice Bar, Disneyland Captain Cooks, Polynesian Resort Ingredients: 3 cups pineapple sherbet (softened) 8 oz. cool whip 4 T. pineapple juice (chilled) 8 drops yellow food coloring Steps: 1. Place sherbet into a blender followed by cool whip, juice, and food coloring. Blend on high for 1 minute. 2. Remove the lid and fold mixture together. 3. Blend for another minute. 4. Remove and mix by hand one last time. 5. Pour into a gallon-sized zip lock freezer bag. Place in the freezer for 3 hours (until firm but not solid). 6. Snip ½” off of the bag’s corner and squeeze into serving dishes.

268

Apple Strudel Biergarten EPCOT Ingredients for Strudel Dough: ½ cup bread flour 1 cup all-purpose flour ½ tsp. salt 1 egg yolk ¼ cup warm water 2 tsp. vegetable oil Ingredients for Apple Filling: 2 lbs. apples (sliced) ½ cup butter (melted) 4 T. breadcrumbs (toasted) ¼ cup raisins 4 T. granulated sugar ¼ tsp. cinnamon Steps: 1. Mix the flours and salt in a mixing bowl using a dough hook. 2. Slowly add the egg yolks, oil, and warm water on medium speed until the dough pulls away from the side of the bowl, but slightly sticks to the bottom of the bowl. 3. Remove the mixing bowl and place the dough in a sealed container covering with vegetable oil. 4. Refrigerate over night. 5. Remove from the refrigerator and gently wipe off the excess oil from the dough. Gently pull the dough over a lint-free towel until it is paper thin in a rectangular shape. 6. Once spread out, place 3 T. of the breadcrumbs on the long end of the dough (about 3” wide). 7. Mix apples and raisins and place on top of the bread crumbs.

269

Apple Strudel Biergarten EPCOT 8. 9.

10.

11. 12.

13.

14.

15.

Mix together the sugar and cinnamon. Sprinkle the sugar mixture and the remaining breadcrumbs over the apple mixture. With a pastry brush, brush the melted butter on the exposed dough. Preheat the oven to 400 degrees fahrenheit. Grabbing the towel with the side where the apples are, roll the dough to the other end, making sure that the apple mixture inside is even. Brush the outside of the dough with the remaining melted butter. Bake at 400 degrees fahrenheit for approximately 25 minutes (until the dough is golden brown). Let cool at room temperature for 40 minutes before slicing into 8 portions.

270

Grapefruit Cake Hollywood Brown Derby Hollywood Studios Ingredients for Grapefruit Cake: 1 ½ cups sifted cake flour ¾ cups sugar 1 ½ tsp. baking powder ½ tsp. salt ¼ cup water ¼ cup vegetable oil 3 eggs (separated) 3 T. grapefruit juice ½ tsp. lemon rind (grated) ¼ tsp. cream of tartar Ingredients for Grapefruit Cream Cheese Frosting: 12 oz. cream cheese 2 tsp. lemon juice 1 tsp. lemon rind (grated) ¾ cups powdered sugar 7 drops yellow food coloring 3 fresh grapefruits Steps: 1. Preheat the oven to 350 degrees fahrenheit. 2. Sift together the flour, sugar, baking powder, and salt into mixing bowl. Make a well into the center of the dry ingredients. 3. Add water, oil, yolks, grapefruit juice, and lemon rind to the well. Beat until smooth. 4. Beat egg whites and cream of tartar separately until the whites are stiff but not dry. 5. Gradually fold the egg whites into the cake batter, folding gently with a spatula until blended. Do not stir. 6. Pour into an ungreased 10” cake pan. 7. Bake at 350 degrees fahrenheit for 25 minutes (until the cake springs back when touched with a finger). 8. Invert the pan on a cake rack until cool.

271

Grapefruit Cake Hollywood Brown Derby Hollywood Studios

9. 10. 11. 12. 13. 14. 15.

16.

Carefully run a spatula around the edge of the cake and remove from the pan. Cut the cake layer in ½. For the frosting, let the cream cheese soften and then beat until fluffy. Add lemon rind and lemon juice to the cheese. Gradually blend in sugar and blend. Add food coloring. Peel, section, and drain the grapefruits—add 2 T. of the juice to the frosting. Divide frosting evenly into 2 bowls. Chop 2 of the 3 grapefruits and add to ½ of the frosting. Spread the mixture on the bottom ½ of the cake and top with several grapefruit sections. Cover with the other layer of cake and frost the top and sides. Garnish with remaining grapefruit. 272

School Bread Kringla Bakeri og Café EPCOT Ingredients for School Bread: 2 pts. water 3 ½ oz. sugar 1 tsp. cardamom 1 whole egg 12 oz custard (see below) Ingredients for Vanilla Custard: 13 oz. whole milk ¼ tsp. vanilla extract 1 T. cornstarch

3 oz. dry yeast 2 ½ oz. butter (melted) 2 lbs. flour 8 oz. shredded coconut

¼ cup sugar 4 egg yolks

Steps: 1. Heat the water and butter to 95 degrees fahrenheit. Mix in the flour, 3 ½ oz. sugar, cardamom, yeast, and the whole egg together for 5 minutes (until dough is stiff). 2. Form the dough into a ball and place it in a large bowl, cover with plastic wrap and let it rest for 45 minutes (until dough has doubled in size from the original). 273

School Bread Kringla Bakeri og CafĂŠ EPCOT 3. 4. 5. 6.

7. 8. 9. 10.

11. 12. 13.

14. 15.

Roll the dough out like a sausage and cut into 5 oz. pieces. Roll each piece into a ball and place them on a nonstick sheet pan and allow to rise for 30 minutes. Bake for 15 minutes at 375 degrees fahrenheit. Allow to cool. Mix powdered sugar and water (use small amounts until desired frosting consistency is reached) and place in a shallow pan. Form a hole in the top of each piece of bread using a finger. Dip the bread in the icing (hole side down) and sprinkle with shredded coconut. For the vanilla custard, slowly bring the milk to a boil. Set aside. In a bowl, beat the egg yolks, Âź cup sugar, and vanilla until the mixture doubles by volume. Add hot milk, a few drops at a time, to temper the eggs. Mix well after each addition. Place in a metal mixing bowl and place over a double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. Do not boil. Cool in an ice bath. Using a pastry bag, squeeze the vanilla custard inside each of the holes and swirl at the top for decoration. 274

Banana Bread Pudding Boma Animal Kingdom Lodge Ingredients for Banana Bread Pudding: 2 cups milk 2 cups heavy cream 1 cup T. sugar 7 whole eggs (beaten) 1 tsp. cinnamon 4 T. butter 3 bananas (sliced) 5 cups croissants (cubed) Ingredients for Vanilla Sauce: 3 cups heavy cream 1 ½ cups milk 1 ½ tsp. vanilla extract 9 T. sugar 2 T. cornstarch 6 egg yolks

Steps: 1. Cut day-old croissants into cubes and set aside. 2. In a large bowl with an electric mixer, combine the 2 cups milk, 2 cups heavy cream, 1 cup sugar, 1 tsp. cinnamon, and the 7 beaten eggs. 3. Preheat the oven to 300 degrees fahrenheit. 4. In a 9” by 9” square pan, place one layer of bread on the bottom. 5. Place sliced bananas on top, followed by another layer of bread. 275

Banana Bread Pudding Boma Animal Kingdom Lodge 6.

7. 8. 9. 10. 11.

12. 13.

Pour the custard mixture over the entire dish, filling until 他 full. Press top bread layer into the custard to prevent the bread from drying out. Add more custard if needed. Place butter chunks on top of bread pudding. Bake at 300 degrees fahrenheit for 1 hour (until an inserted knife comes out cleanly). For the vanilla sauce, heat up the milk, vanilla, heavy cream, and sugar. Combine the cornstarch with the egg yolks in a separate dish. Once the milk and cream boils, temper some of the liquid into the yolks and stir vigorously. Return the tempered yolks into the pot. Remove from the heat and stir continuously until well combined and thickened. Cool sauce over an ice bath before drizzling a desired amount over the banana bread pudding.

276

Apple Crisp Cake Liberty Tree Tavern Magic Kingdom Ingredients: 4 T. butter (softened) 1 ½ cups sugar 2 cups yellow cake mix ¼ cup water 1 tsp. vanilla extract 2 eggs 2 cups apple pie filling 1 ½ cups cranberries (dried) 1 can whipped cream vanilla ice cream Steps: 1. Preheat the oven to 350 degrees fahrenheit. 2. In a mixing bowl with a whisk, cream the butter and sugar together. 3. Add the yellow cake mix, water, vanilla, and eggs and mix well. 4. With a spatula, mix in the apple pie filling and cranberries. 5. Grease an 11” by 9” by 2” cake pan with non-stick cooking spray. 6. Fill the cake pan with the cake mix. 7. Bake for 20 minutes (until a toothpick inserted into the cake comes out cleanly). 8. Serve warm with whipped cream or vanilla ice cream

277

Maple Walnut Fudge Canada, 2004 Food and Wine Festival EPCOT Ingredients: 3 cups pure maple syrup Âž cup walnuts (chopped) pinch of salt

1 cup heavy cream 2 T. butter

Steps: 1. Generously butter an 8â&#x20AC;? baking dish. 2. Place the maple syrup and cream in a saucepan and bring to a boil over medium heat. 3. Insert a candy thermometer and continue to boil, without stirring, until the temperature reaches 238 degrees fahrenheit (soft-ball stage). 4. Remove the pan from the heat and add the butter without stirring. 5. Once the fudge has cooled to 110 degrees fahrenheit, add the walnuts and beat vigorously with a wooden spoon until the mixture begins to lose its gloss and hold its shape. 6. Turn the fudge into the prepared pan and allow to cool for several hours. 7. When the is firm to the touch, but the fudge into 16 squares.

278

Banana Napoleon Flying Fish Café Boardwalk Resort Ingredients: 3 egg yolks 1 ¼ cups sugar ¾ cups butter ½ cup powdered sugar 2 bananas (sliced) grated chocolate

2 ½ cups whipping cream 1 vanilla bean 5 frozen phyllo pastry sheets (thawed) whipped cream

Steps: 1. Whisk egg yolks and ¼ cup whipping cream together. Set aside. 2. Combine 1 ¼ cups whipping cream and ¼ cup sugar in a saucepan. 3. Cut vanilla bean in ½ lengthwise. Scrape the seeds into the saucepan and add the vanilla bean halves. 4. Bring to a boil over medium-high heat. Remove from heat and discard the vanilla bean. 5. Whisk ¼ of the hot mixture gradually into the yolk mix. Add to remaining hot mixture, whisking constantly. Skim the air bubbles from the top of the mixture. 6. Preheat oven to 300 degrees fahrenheit. 7. Pour into an 8” square pan. Place this pan into a 13” by 9” pan. Add 1” of hot water to the large pan. 8. Bake at 300 degrees fahrenheit for 35 minutes. Remove pan from the water and cool. Cover and chill for 2 hours. 9. Melt ½ cup butter.

279

Banana Napoleon Flying Fish Café Boardwalk Resort 10. Stack phyllo, brushing each sheet with butter and sprinkling with powdered sugar. 11. Cut phyllo stack into 16 squares (3” each). 12. Preheat oven to 375 degrees fahrenheit. 13. Place squares on a parchment paper lined baking sheet. Cover with a sheet of parchment paper and a baking sheet. 14. Bake at 375 degrees fahrenheit for 20 minutes. Remove from oven and cool to room temperature. 15. Cook the remaining 1 cup of sugar and remaining ¼ cup of butter in a small saucepan over medium heat. Stir until butter melts. 16. Slowly add the remaining 1 cup of whipping cream and cook, stirring constantly for 10 minutes (until caramel in color). Set aside. 17. Cut the chilled custard into 6 squares and place on individual plates. 18. Top each square of custard with 1 phyllo square. Drizzle caramel sauce around the custard. 19. Stir together banana and remaining caramel sauce. Spoon evenly over the phyllo squares. 20. Top each with a 2nd phyllo square and garnish with whipped cream and grated chocolate.

280

Pave de Maracuja Brazil, 2009 Food and Wine Festival EPCOT Ingredients: 48 lady finger biscuits 6 large egg yolks 1 cup passion fruit juice (unsweetened)

2 cups sweetened condensed milk 6 T. mascarpone cheese 1 cup milk

Steps: 1. Arrange the biscuits in a 2-qt. serving bowl to cover the bottom and sides. Remove biscuits and set aside. 2. Blend condensed milk, yolks, and juice in a blender for 1 minute. 3. Add the mascarpone cheese and blend on high until smooth. 4. Cover the bottom of the serving bowl with 1 cup of the mixture. Set aside. 5. Pour the milk into a separate bowl. Reserve 6 biscuits for the topping, then quickly dip the remaining biscuits in the milk (do not soak the biscuits). 6. Place moistened biscuits on a bottom and sides of the serving bowl, fitting snugly side by side. 7. Add Â˝ the remaining passion fruit mix and cover with another layer of soaked biscuits. Top with the remaining passion fruit mixture. 8. Crumble reserved dry biscuits and sprinkle over the top. 9. Cover and chill for 3 hours before serving. 281

The Grey Stuff Be Our Guest Restaurant Magic Kingdom Ingredients: 1 pkg. instant vanilla pudding mix 8 oz. whipped topping edible pearl sprinkles

1 Â˝ cups whole milk 15 oreos 3 T. instant chocolate pudding mix

Steps: 1. Mix the vanilla pudding mixture and milk in a large bowl with a whisk. Set in the refrigerator to chill for 10 minutes. 2. Place oreos in a food processor and blend until they are fine crumbs. 3. Take the pudding from the fridge and mix in the crushed oreos. The result will be grey. 4. Fold in the whipped topping. 5. Mix in the chocolate pudding mix and stir well. 6. Refrigerate for 1 hour before serving. 7. To serve, spoon into a cake decorating bag with a star tip. Swirl a dollop onto a dish and top with edible pearl sprinkles.

282

Butterfinger Cheesecake Sunshine Seasons EPCOT Ingredients for Cheesecake: 1 ½ cups powdered sugar ¼ cup sour cream ¼ cup butterfinger (crumbled) butterfinger pieces for garnish Ingredients for Sponge Cake: 3 eggs 3 oz. water ¾ cup all-purpose flour ¼ tsp. salt

2 ½ lbs. cream cheese 5 eggs ¼ cup caramel 1 sponge cake (see below) caramel for garnish

1 cup granulated sugar 1 tsp. vanilla 1 tsp. baking powder powdered sugar

Steps: 1. For the sponge cake, preheat the oven to 375 degrees fahrenheit. 2. Line the pan with waved paper. Spray with cooking spray. 3. Beat eggs in a small bowl with an electric mixer on high speed for 5 minutes or until thick. 4. Pour eggs into a medium bowl. 5. Gradually beat in the granulated sugar. 6. Beat in water and vanilla on low speed. 7. Gradually add the flour, baking powder, and salt, beating until smooth. 8. Pour into the pan, spreading to the corners. 9. Bake for 14 minutes.

283

Butterfinger Cheesecake Sunshine Seasons EPCOT 10. Immediately loosen the cake from the edges of the pan and turn upside down onto a towel sprinkled with powdered sugar. 11. Carefully remove the paper and cool for 30 minutes. 12. For the cheesecake, place sugar in a mixing bowl with cream cheese and sour cream. Mix until smooth. 13. Add butterfinger pieces and caramel and mix well. 14. Spray a 10” cake pan with cooking spray. 15. Line the bottom of the pan with a piece of parchment paper cut to 10” round. 16. Preheat the oven to 275 degrees fahrenheit. 17. Cut sponge cake into ¼” thin layer and place on the bottom of the pan. 18. Fill pan with cheesecake mixture. 19. Bake at 275 degrees fahrenheit for 1 ½ hours (until an internal temperature of 160 degrees fahrenheit is reached). 20. Cool overnight in a refrigerator. 21. Remove the cake from the pan and garnish with drizzled caramel and butterfinger pieces.

284

Ultimate Chocolate Chip Cookie Ghirardelli Soda Fountain and Chocolate Shop Downtown Disney, Walt Disney World Ingredients: 2 ¼ cups unsifted flour ½ tsp. salt ¾ cups sugar 2 eggs 2 tsp. vanilla 11 oz. chocolate chips

1 tsp. baking soda 1 cup butter ¾ cups brown sugar (packed) 1 cup walnuts (chopped)

Steps: 1. Preheat the oven to 375 degrees fahrenheit. 2. Stir the flour with the baking soda and salt. Set aside. 3. In a large mixing bowl, cream the butter with the sugar, brown sugar, eggs, and vanilla. Gradually blend the dry mixture into the creamed mixture. 4. Stir in the nuts and chocolate chips. 5. Drop 1 T. of dough per cookie onto greased cookie sheets. 6. Bake at 375 degrees fahrenheit for 10 minutes (until golden brown). 285

Bailey’s and Jack Daniels Mousse Coral Reef Restaurant EPCOT Ingredients for Bailey’s Mousse: 1 lb. white chocolate 5 egg yolks 2 T. Bailey’s ¼ cup gelatin 1 cup heavy cream Ingredients for Jack Daniels Mousse: 1 lb. dark chocolate 5 egg yolks 2 T. Jack Daniels ¼ cup gelatin 1 cup heavy cream Steps: 1. For each mousse, separately cream the egg yolks and set aside. 2. Whip the heavy cream (not too stiffly). 3. Melt each chocolate in double boilers. 4. Dissolve gelatin in boiling water and add to chocolate. 5. Add Bailey’s and Jack Daniels to each chocolate mixture accordingly. 6. Fold in the yolks and whipped cream 7. Cool completely and enjoy a serving of each with a cigarette décor and fresh berries.

286

No Way Jose Beaches and Cream Beach Club Resort Ingredients for No Way Jose: 2 scoops chocolate ice cream 3 scoops vanilla ice cream 4 T. hot fudge 4 T. peanut butter sauce whipped cream (see below) chocolate chips peanut butter chips maraschino cherries Ingredients for Peanut Butter Sauce: ½ cup water ½ cup sugar ¾ cup peanut butter

Steps: 1. For the peanut butter sauce, pour the water into a saucepan and heat on medium-high. 2. Add in the sugar, stirring well to dissolve. 3. Bring to a boil for 1 minute then remove from the heat. 4. Spoon in the peanut butter and whisk until the mixture is creamy and resembles caramel sauce. Set aside. 5. For the No Way Jose, spread ½ of the hot fudge sauce into the bottom of the ice cream dish. 6. Layer with ½ of the peanut butter sauce. 7. Place the chocolate ice cream on top of the sauces followed by the vanilla ice cream. 8. Drizzle remaining sauces over the ice cream. 9. Pile on the whipped cream and garnish with peanut butter and chocolate chips and cherries. 287

Kringle Kringla Bakeri og Café EPCOT Ingredients: 1 ½ lbs. bread flour 4 oz. granulated sugar 3 oz. raisins ¼ tsp. cardamom 2 tsp. evaporated milk sliced almonds

1 oz. malt ½ oz. dry yeast 3 cups water ½ cup powdered sugar ¼ tsp. vanilla extract

Steps: 1. Preheat the oven to 400 degrees fahrenheit. 2. Place all dry ingredients into a mixing bowl with a dough hook. Mix for 1 minute on a low speed. 3. Add water and mix on medium until dough forms. 4. At the very end, just before dough is done, add the raisins. 5. Remove the dough from the bowl and scale into 4 pieces. 6. Roll each piece into long strands and form into pretzels. 7. Allow to rise until doubled in size then bake at 400 degrees fahrenheit until golden brown. 8. For the icing, mix the powdered sugar, milk, and vanilla extract together. If too thick, add a little more milk. 9. Pour the icing onto a plate. 10. Pour sliced almonds onto a 2nd plate. 11. Dip the cooked pretzels into the icing and then into the almonds.

288

Pistachio Crème Brulee Tony’s Town Square Restaurant Magic Kingdom Ingredients: 8 oz. sugar ½ oz. pistachio paste

8 oz. egg yolks 42 oz. heavy cream Steps: 1. Scald the heavy cram and sugar together but do not bring to a boil. 2. Temper the cream into the egg yolks and add the pistachio paste. 3. Preheat the oven to 325 degrees fahrenheit and place the mix into an oven safe baking dish. 4. Place the baking dish on top of a flat sheet tray and pour water onto the sheet tray . 5. Bake for 20 minutes or until set. 6. Remove the baking dish and place in the refrigerator to chill. 7. When ready, sprinkle raw sugar on top of the brulee. Shake off excess. 8. With a brulee torch, cook the sugar.

289

Peanut ButterButter-Banana Banana-Applewood Smoked Candied Bacon Pie Boardwalk Bakery Boardwalk Resort

Ingredients: 3 thick slices applewood smoked bacon 1 cup peanut butter 1 cup cream cheese 1 cup whipping cream

Âź cup brown sugar 9â&#x20AC;? chocolate graham cracker pie crust 2 T. sugar 2 bananas (sliced)

Steps: 1. Preheat oven to 375 degrees fahrenheit. 2. Line a small baking sheet with parchment paper and place a wire rack over the baking sheet. 3. Coat bacon on both sides with brown sugar. Place on the rack and back for 25 minutes (until crispy). Remove from the oven and dice once it cools. Set aside. 4. Cream together the peanut butter, cream cheese, and sugar until smooth. 5. Whip cream to soft peaks in a separate bowl. Fold into the peanut butter mixture. 6. Fill pie shell halfway with the mixture then evenly top with banana slices. Top with remaining mixtures. 7. Sprinkle with chopped bacon. 8. Refrigerate until ready to serve. 290

Almond Crusted Cheesecake Narcoossee’s Grand Floridian Resort Ingredients: 30 oz. cream cheese 2 oz. sour cream ¼ oz. almond essence 1 layer pie dough 7 ½ oz. sugared almonds 2 ½ oz. semi-sweet chocolate

7 ½ oz. sugar 4 oz. whole eggs 2 oz. heavy cream 15 oz. whipped cream 1 oz. chocolate dust 10 oz. white ganache

Steps: 1. Grease individual muffin molds. 2. Roll out pie dough and line the bottom of the molds. 3. Combine cream cheese and sugar in a mixing bowl. Mix until smooth. 4. Blend eggs and almonds. Mix until smooth. 5. Pour the mixture into the molds. 6. Bake in a water bath at 300 degrees fahrenheit for 2 hours (until filling is set). 7. Serve cold and top with sugared almonds, chocolate dust, semi-sweet chocolate, and white ganache prior to serving.

291

Key Lime Pie Yacht Club Galley Yacht Club Resort Ingredients: 1 cup graham cracker crumbs 6 T. butter (melted) 4 egg yolks 6 T. key lime juice

5 T. sugar 1 tsp. cinnamon 14 oz. sweetened condensed milk 2 cups heavy cream

Steps: 1. Preheat oven to 300 degrees fahrenheit. 2. In a mixing bowl, combine the crumbs, 3 T. of sugar, and cinnamon. Stir in the melted butter. The mixture should hold together. 3. Press it into a 9â&#x20AC;? pie pan. 4. In a separate bowl, combine milk, yolks, and lime juice and mix well. Pour into the crust. 5. Bake for 19 minutes (until filling is set). Refrigerate for 3 hours. 6. Whip the heavy cream and remaining 2 T. of sugar until stiff peaks form. Top pie with whipped cream and refrigerate until served.

292

Pecan Shortbread Cookies Boardwalk Bakery Boardwalk Resort Ingredients for Cookies: 3 ¼ cups all-purpose flour ½ tsp. baking powder 1 lb. butter 2 tsp. vanilla extract 1 ½ cups pecans (chopped) Ingredients for Icing: ½ cup butter 1 tsp. vanilla extract 2 tsp. hot water

½ cup rice flour ½ tsp. salt 1 ½ cups confectioner’s sugar

2 cups confectioner’s sugar 2 tsp. maple flavoring

Steps: 1. Preheat the oven to 325 degrees fahrenheit. 2. For the cookies, mix the flour, rice flour, baking powder, and salt in a medium sized bowl. Set aside. 3. In a mixer with a paddle attachment, cream the butter on low speed for 4 minutes. 4. Add the sugar and vanilla and continue to cream for 2 minutes. 5. Mix in the dry ingredients on low speed, blending just until the particles of flour are absorbed. Add in the pecans. 6. Roll into logs about 2” wide. Slice into cookies and bake at 325 degrees fahrenheit for 40 minutes. 7. For the icing, mix the butter, sugar, and vanilla together. Add the water and maple to reach the desired consistency.

293

Ooey Gooey Toffee Cake Liberty Tree Tavern Magic Kingdom Ingredients for Cake Bottom: 1 boxed yellow cake mix 1 egg ¼ cup butter Ingredients for Cake Filling: 8 oz. cream cheese 1 tsp. vanilla 1 cup semi-sweet chocolate chips

3 eggs ¼ cup butter 1 cup heath bar pieces 1 lb. powdered sugar

Steps: 1. For the cake bottom, mix all ingredients and put in a greased 13” by 9” baking pan. 2. Preheat the oven to 325 degrees fahrenheit. 3. For the cake filling, put the cream cheese in a mixer. 4. Slowly add the eggs and vanilla. 5. Add butter and mix well. 6. Add in the powdered sugar, chocolate chips, and toffee pieces. Mix together. 7. Put on top of the cake bottom in the pan. 8. Bake at 325 degrees fahrenheit for 35 minutes.

294

Pineapple Upside Down Cheesecake Boma Animal Kingdom Lodge Ingredients: 2 lbs. cream cheese 1 cup sugar ½ cup whole eggs ½ tsp. vanilla extract ½ tsp. lemon juice ¼ cup heavy cream ¼ cup sour cream 1 quarter of a pineapple (peeled and diced) ¾ cup brown sugar 1 cup white chocolate (melted) ¼ cup graham cracker crumbs Steps: 1. Cook the diced pineapples in ¼ cup brown sugar in a saucepan until translucent (about 5 minutes). Set aside to cool. 2. Prepare mini-muffin molds by spraying with cooking spray. Place a small amount of brown sugar (from the remaining amount) in the bottom of each mold. Cover with a layer of cooked pineapple. 3. Preheat the oven to 300 degrees fahrenheit. 295

Pineapple Upside Down Cheesecake Boma Animal Kingdom Lodge

4. 5. 6. 7. 8.

9. 10. 11. 12. 13. 14.

Prepare cheesecake filling by creaming the sugar and cream cheese in a mixing bowl. Add the eggs and vanilla extract. Add the lemon juice, heavy cream, and sour cream. Pour mixture into the molds over the pineapple, almost to the top. Place muffin molds on a sheet pan and fill the sheet pan halfway with water. Bake in the oven for 35 minutes at 300 degrees fahrenheit (until the cheesecake is set). Remove from the oven and set aside to cool. Melt the white chocolate slowly in the microwave. Blend the graham cracker crumbs into the chocolate completely. Spoon onto each cheesecake. Place molds into the refrigerator overnight. Once chocolate crumb mixture has set up, place mold upside down to release the cheesecakes with the pineapples on top. 296

Berry Cobbler Artist Point Wilderness Lodge Ingredients: 1 ½ cups all-purpose flour 2 tsp. baking powder 18 T. butter 1 cup heavy cream 2 T. brown sugar 1 cup fresh blackberries vanilla ice cream

½ cup granulated sugar ½ tsp . salt 1 egg 12 oz. fresh blueberries 1 cup fresh raspberries 8 strawberries

Steps: 1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. With your hands, blend in 16 T. of butter until crumbly. 2. With a fork, stir in the egg and mix just enough to blend. 3. Add heavy cream and mix to incorporate. Do not over mix. 4. Preheat the oven to 350 degrees fahrenheit. 5. Lightly grease a 9” round cake pan. Line the bottom with waxed paper and grease the paper. 6. Press the dough evenly into the bottom of the pan. Place the blueberries on top of the dough and sprinkle with brown sugar. Place the remaining 2 T. of butter over the berries. 7. Bake for 25 minutes (until golden brown). 8. Cool on a wire rack before removing the cake from the pan. Cut the cake into wedges and serve with fresh berries on top next to vanilla ice cream. 297

Mango Flan Crystal Palace Magic Kingdom Ingredients: 2 ½ cups eggs (beaten) 2 cups sweetened condensed milk 1 T. lemon juice Steps: 1. In a small pan, over medium heat, melt 1 cup of sugar and lemon juice. 2. Stir constantly and cook until a dark amber color. 3. Remove from heat and pour caramel into an 8” round pan. 4. Preheat the oven to 325 degrees fahrenheit. 5. Cool slightly until sugar begins to harden. 6. In a medium-sized bowl, mix all of the remaining ingredients and slowly pour into the cake pan. 7. Bake in a water bath in the oven at 325 degrees fahrenheit for 50 minutes.

1 ½ cup sugar 1 ½ cups evaporated milk 1 ½ tsp. mango puree

298

Oreo Milkshake Sci-Fi Dine-In Theater Hollywood Studios Ingredients: 4 scoops vanilla ice cream (softened) 1 cup milk 3 T. oreo crumbs whipped cream Steps: 1. In a blender, mix the ice cream, milk, and 2 T. of oreo crumbs for 2 minutes until smooth. 2. Pour into a glass and serve topped with the remaining 1 T. of oreo crumbs.

299

S’mores 50’s Prime Time Café Hollywood Studios Ingredients: 2 graham crackers 12 marshmallows

2 chocolate bars 4 T. chocolate syrup

Steps: 1. Lay graham crackers on a plate, side by side. 2. Cover crackers with chocolate bars. 3. Broil for a few moments—just long enough to soften the chocolate. 4. Place 6 marshmallows on each crackers and broil until browned. 5. Remove from the oven and drizzle each with chocolate syrup.

300

Blueberry Cheese Buckle Cinderella’s Royal Table Magic Kingdom Ingredients for Muffins: 6 T. unsalted butter 1 whole egg 5 T. whole milk 1 ½ tsp. baking powder ¾ tsp. salt 2 cups fresh blueberries

¾ cup granulated sugar 1 egg yolk 1 ½ cups flour ¾ tsp vanilla 1 ½ cups cream cheese (whipped)

Ingredients for Topping: 3 T. unsalted butter 3 ½ T. sugar

½ cup flour ¼ tsp. cinnamon

Steps: 1. For the muffins, melt the butter and whisk in the milk, eggs, and vanilla. 2. Mix all dry ingredients together, then add milk mixture and stir until combined. Don’t over mix. 3. Gently fold in the blueberries. 4. Divide the batter amongst the muffin pans. 5. Insert 1 T. of cream cheese into the center of the batter. 6. Preheat the oven to 375 degrees fahreneit. 7. For the topping rub all ingredients together until crumbly. Sprinkle over the divided batter. 8. Bake at 375 degrees fahrenheit for 18 minutes (until a toothpick comes out clean). 9. Cool in the pans for 15 minutes before carefully removing from the molds.

301

Stilton Cheesecake Victoria & Albert’s Grand Floridian Resort Ingredients for Shortbread Crust: 1 ¼ cups all-purpose flour ¼ cup sugar ½ cup butter (softened) Ingredients for Filling: ¾ cup stilton cheese (crumbled) 6 T. sugar 2 T. all-purpose flour 1 tsp. vanilla

10 oz. cream cheese (softened) 2 eggs 6 T. sour cream

Steps: 1. Preheat the oven to 350 degrees fahrenheit. 2. Blend together the 1 ¼ cups flour and the ¼ cup sugar. 3. Add butter and blend until mixture resembles coarse meal. 4. Press into the bottom of 48 mini-muffin cups 5. Bake at 350 degrees fahrenheit for 8 minutes. 6. Cool in the pan on a wire rack. 7. For the filling, beat together the cheeses and sugar. 8. Beat in the eggs and then add the flour. 9. Beat in the sour cream and vanilla until blended. 10. Pour filling over crusts. 11. Bake in a water bath in the oven for 30 minutes (until a pale golden color). 12. Cool completely and keep in the refrigerator. 13. Serve cold. 302

Zebra Coffee Domes Boma Animal Kingdom Lodge Ingredients: 1 lb. milk chocolate 5 egg yolks 6 sheets gelatin 4 cups heavy cream ¼ cup dark chocolate ganache

¼ cup espresso coffee 5 T. sugar ½ cup Kahlua ¾ cup white chocolate ganche 1 sponge cake

Steps: 1. Melt the milk chocolate. 2. Whip the heavy cream to soft peaks. 3. Mix the yolks with the sugar. 4. Soften the gelatin leaves in cold water. 5. Mix the gelatin with Kahlua and coffee. Set the bowl over a hot water bath to dissolve the gelatin. 6. Fold a third of the whipped cream into the chocolate. 7. Add the yolks and the gelatin mixture. 8. Fold in the remaining cream. 9. Pour the mousse in flexipan domes (almost to the top). 10. Place a sponge circle (¼” thick) on top. Leave in the freezer to set. 11. Once hard, unmold and place on glazing racks. 12. Make ganaches and put the dark chocolate in pastry bags. Ladle the white chocolate over each dome and pipe the dark cocolate on top. 13. Place in the refrigerator after decorating with coffee crunch. 303

Milk Chocolate Crème Brulee Fulton’s Crab House Downtown Disney, Walt Disney World Ingredients: 2 cups heavy cream ½ cup granulated sugar 5 egg yolks ¼ tsp. vanilla extract 3 oz. milk chocolate 2 T. granulated sugar Steps: 1. Preheat the oven to 275 degrees fahrenheit. 2. Bring the heavy cream and ¼ cup of sugar to boil in a saucepan. 3. Whisk together the yolks, vanilla, and remaining ¼ cup of sugar. 4. Add this mix to the heavy cream with the milk chocolate. Make sure that the chocolate is completely melted. 5. Ladle custard into 6 oz. oven-safe cups and place in a large baking pan. 6. Add enough water to the baking pan to come halfway up the sides of the cups. 7. Bake until set, approximately 45 minutes. 8. Remove custards from the water and cool. Refrigerate until well-chilled. 9. Preheat the broiler and sprinkle ½ T. of sugar over each custard. 10. Broil until the sugar caramelizes, approximately 2 minutes.

304

Index of Recipes 7-Bean Chili, 216 African fruit Fool, 254 African Stew, 209 Albondigas, 33 Almond Crusted Cheesecake, 291 Ancho Chili Rubbed Salmon, 111 Apple Brined Pork Tenderloin with Root Beer Demi Glace, 34 Apple Crisp Cake, 277 Apple Pie Cupcakes, 241 Apple Strudel, 269 Artichoke Spinach Dip, 153 Atlantic Salmon Filet with Tamarind Glaze, Mango-Wasabi Coulis, and Pesto, 84 Au Gratin Potatoes, 185 Baileyâ&#x20AC;&#x2122;s and Jack Daniels Mousse, 286 Baked Crab Martinique, 67 Baked Salmon Royale, 26 Baklava, 252 Banana Bread French Toast with Bananas Foster Sauce, 71

Banana Bread Pudding, 275 Banana Napoleon, 279 Basil-Crusted Lamb with Bean Ragout, 100 Beef Barley Soup, 208 Beef Bite Old Piedmont Style with Chocolate, 53 Beef Shish Kebabs, 93 Beef Short Ribs, 58, 62 Beef Teriyaki with Vegetable Medley and Mashed Potatoes, 80 Beignets, 257 Berry Cobbler, 258, 297 Black Bean Chili, 222 Black Forest Cake, 239 Blackened Catfish with Grits, 117 BLT Soup, 220 Blue Crab and Butternut Squash Soup, 214 Blueberry Cheesecake Buckle, 301 Boxty Bradan, 180 Breakfast Pizza, 22 Broccoli-Cranberry Salad, 159 305

Index of Recipes Broccoli Slaw, 195 Brochette of Chicken, 126 Brownie Cheesecake, 243 Butterfinger Cheesecake, 283 Buttermilk Fried Chicken, 79 Butternut Squash Soup, 211 Cajun Meatloaf, 78 California Gold Dessert, 265 Camaron con Pebre, 95 Canton Beef, 115 Cape Malay Lamb Curry, 107 Caramelized Mashed Potatoes, 172 Caribbean Pasta, 35 Carrot Ginger Soup, 219 Cauliflower Mashed Potatoes, 154 Cauliflower Soup, 202 Cheddar Cheese Soup, 228 Cheesy Bacon Potatoes, 164 Chicken and Leek Pie, 97

Chicken Bastilla, 86 Chicken Corn Chowder, 201 Chicken Salad, 104 Chicken Sha Cha with Peanut Sauce, 108 Chocolate Canadian Club Cake, 255 Choux Fritters, 251 Christmas Bread (Julebrod), 161 Cinderellaâ&#x20AC;&#x2122;s Cheese French Toast, 114 Cobb Salad, 178 Coconut Almond Shrimp, 60 Coconut Curry Shrimp, 8 Corn Beef with Corn Bread, 133 Corn Chowder, 225 Cornbread and Apple Stuffing, 176 Corned Beef with Wilted Cabbage and Blue Cheese, 92 Cottage Pie, 106 Crab Soup, 199 Crawfish Etouffee, 102 Cream Cheese Mashed Potatoes, 160 306

Index of Recipes Creamed Corn Spoon Bread, 184 Creamy Lobster Soup, 221 Crema Cotta Caramellata, 266 Crispy Chicken Cutlet, 24 Crispy Crab Cake, 83 Cured Pork Loin, 29 Curried Carrot and Apple Soup, 207 Custard Kiwi Roll, 249 Dole Whip, 268 Duck Confit, 65 Dulce de Leche, 246 Durban Chicken, 57 Eggplant Rollatini, 124 Fettuccine Alfredo, 36 Figaro Fries, 157 Filet Mignon, 14 Fire Roasted Corn Spoon Bread, 158 Fish and Chips, 59 French Toast Loaf, 140 Fresh Pasta, 23 Frikadelle, 119 Garlic Beans, 150 Garlic Buttered Broccoli with Peppers, Onions, and Olives, 156

General Tsoâ&#x20AC;&#x2122;s Chicken, 99 Goat Cheese, 166 Grapefruit Cake, 271 Gravlax Lefse Rolls, 152 Green Beans, 197 Grilled Mahi-Mahi with Rock Shrimp and Coconut-Lime Sauce, 16 Grilled Pears Sandwich, 103 Grilled Rib-Eye of Beef with Coastal Mushrooms and Blue Cheese Snow and Panko Crusted Blue Cheese Fries, 37 Guinness Brown Bread, 174 Guinness Stew, 232 Gumbo, 205 Ham, Potato, and Scallion Soup, 206 Honey Sesame Chicken, 144 Hoop-Dee-Doo Cornbread, 165 Hush Puppies, 171 Italian Breakfast, 85 307

Index of Recipes Keen Eye for the Shepherd’s Pie, 127 Key Lime Pie, 292 Kona Chowder, 212 Kringle, 288 Lamb Slider, 135 Lamb Tagine, 82 Lemon Garlic Shrimp, 142 Lemon Panna Cotti and Cannoli, 247 Lighthouse Sandwich, 137 Loaded Baked Potato Soup, 229 Macadamia Pancakes with Macadamia Nut Butter, 66 Macaroni and Cheese, 173 Macaroni Salad, 149 Maine Lobster Roll, 141 Malted Waffles, 49 Mango Flan, 298 Maple Glazed Salmon with Onion-Mashed Maple Walnut Fudge, 278 Marinated Strawberries with Basil, 155

Meat Pie with Roasted Garlic and Herb Mashed Potatoes, 130 Milk Chocolate Crème Brulee, 304 Minstrone Soup, 224 Mom’s Meat Loaf, 143 Monte Cristo, 105 Moroccan Meatballs, 76 Moroccan Seafood Soup, 204 Moussaka, 189 Mushroom Risotto, 11 Mussels in Roasted Garlic Cream Sauce, 121 Narcoossee’s Chowder, 227 New England Clam Chowder, 218 New York Strip Steak Marinated in Bourbon, 129 No Way Jose, 287 Nut Crusted Salmon, 50 Onion Tart, 169 Ooey Gooey Toffee Cake, 294 Oreo Milkshake, 299 308

Index of Recipes Orzo Pasta, 162 Paella, 112 Passion Fruit Cheesecake, 236 Passion Fruit Meringue Tart, 267 Pave de Maracuja, 281 PB&J Milkshake, 261 Peanut Butter Pie, 238 Peanut Butter Rice, 181 Peanut Butter-BananaApplewood Smoked Candied Bacon Pie, 290 Pecan Shortbread Cookies, 293 Peeky Toe Crab Cakes, 9 Pepper Pot Pork, 42 Pineapple Bread, 193 Pineapple Teriyaki Glaze with Yakisoba Noodles, 63 Pineapple Upside-Down Cheesecake, 295 Pistachio Crème Brulee, 289 Pooh’s Puffed French Toast, 47 Pollo a las Rajas, 74

Pork Souvlaki with Tzatziki Sauce, 56 Portobello Cappuccino Bisque with Brandied Thyme Froth, 230 Pot Roast, 120 Potato Dumplings, 182 Pumpkin Mousse Trifle, 234 Raspberry Gelato, 245 Root Beer Sweet Potatoes, 177 Root Vegetables Infused with Coconut Milk, 163 Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes, 69 Sally Lunn Rolls, 188 Saratoga Springs House Salad, 183 Sautéed Prince Edward Island Mussels, 110 Sautéed Shrimp Pasta, 132 Schnitzel with Tomato and Mushroom Sauce, 138 309

Index of Recipes School Bread, 273 Sci-Fi Shrimp Pasta, 109 Seafood Gumbo, 200 Sesame-Flavored Shrimp and Caramelized Onion Cheesecake, 146 Shrimp and Asparagus Penne Alfredo, 98 S’mores, 300 Sonoma Goat Cheese Ravioli, 54 Sopa Azteca, 226 Soup L’Oignon Gratinee, 217 Southern Mashed Sweet Potatoes, 192 Spiced Beef Ravioli with Yogurt and Paprika Butter, 19 Spicy Island Wings, 48 Spicy Seared Swordfish with Tomato-Garlic Relish, 51 Spirit of Aloha Rice, 168 Steak Baguette Sandwich with Garlic Herb Butter, 30 Steakhouse Salad, 32

Sterling Silver Pork Chops, 13 Stilton Cheesecake, 302 Strawberry Banana Bread, 175 Strawberry Shortcake, 262 Strawberry Soup, 237 Sunflower Seed Bread, 167 Sweet Ancho Chili Wings, 96 Sweet Potato and Hazelnut Gratin, 196 Sweet Potato Pancakes, 64 The Grey Stuff, 282 Three Onion Soup, 213 Tie-Dyed Cheesecake, 263 Tomato Bisque, 210 Tomato Mozzarella Sandwich, 77 Tonga Toast, 52 Trout Meuniere with Pan-Roasted Pecan Sauce, 88 Turkey Pot Roast, 94 310

Index of Recipes Ultimate Chocolate Chip Cookie, 285 Watercress Salad, 187 Watermelon and Tomato Salad, 191 White Chocolate Cappuccino Cheesecake, 259 William Penn Pasta, 46 Wood-Fired Grilled Shrimp with FourCheese Sauce and Pasta, 90 Wurst Salad, 186 Zebra Coffee Domes, 303

311