RECIPE: Epcot Food and Wine Festival: Warm Chocolate Lava Cake with Baileys Ganache


Epcot Food and Wine Festival: Warm Chocolate Lava Cake with Baileys Ganache – Ireland 2012

Serves 6


For Chocolate Lava Cake:

8 1-ounce semisweet chocolate squares, chopped, or 1 cup semisweet chocolate chips

2 sticks butter

5 egg yolks

4 whole eggs

3/4 cups sugar

1/3 cup all-purpose flour

For Ganache:

1/4 cup heavy cream

1/4 cup Baileys Irish Cream

4 ounces milk chocolate


For Cake:

  1. Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess.
  2. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes.
  3. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
  4. Fold in chocolate mixture.
  5. Sift flour, then fold into batter, mixing until smooth.
  6. Divide batter among prepared cups, filling 3/4 full.
  7. Place on a baking sheet and bake about 25 minutes or until sides of cake are set and middle is still soft. Do not overbake.
  8. Using a small knife, cut around sides of cake to loosen. Invert onto plates and drizzle with ganache.

For Ganache:

  1. Stir together cream and Baileys in a small saucepan over medium heat. Just before boiling point, remove from heat and stir in milk chocolate.

Cook’s Notes: You can also use muffin tins; recipe makes 12. Bake for 15 minutes or until set and middle is still soft.


Teriyaki Chicken Sliders with Dole Pineapple Jam from the Disney California Adventure Food & Wine Festival – 2016


Teriyaki Chicken Sliders with Dole Pineapple Jam

Disney California Adventure – Food and Wine Festival 2016

Makes 8


1/2 cup teriyaki sauce

2 tablespoons Dole pineapple juice

8 boneless, skinless chicken thighs

2 tablespoons butter

8 Hawaiian slider rolls



1 tablespoon butter

1 small onion, diced

3 tablespoons sugar

3 tablespoons white balsamic vinegar

1 (8-ounce) can Dole pineapple tidbits, drained

1/2 teaspoon chopped Fresno chile

1/2 teaspoon chopped jalapeño pepper



Combine teriyaki sauce and pineapple juice in a small bowl. Pour over chicken thighs, cover and refrigerate for 1-8 hours.

Preheat a gas or charcoal grill to 350°F.

Drain marinade from chicken and grill 5 to 7 minutes on each side, or until fully cooked.

Cut Hawaiian rolls in half and brush with butter. Place on grill for 1 to 2 minutes, or until golden brown.

Serve with pineapple jam.



While chicken marinates, heat butter in a medium saucepan over medium heat. Add chopped onion and cook for 5 minutes, until soft and translucent.

Add sugar, vinegar and pineapple to saucepan. Cook over low heat, stirring occasionally, for 15 minutes, or until thick. Stir in chopped Fresno chiles and jalapeños.

Set aside until ready to serve.

Recipe: Spaetzle with Creamy Mushroom Ragout Epcot Food and Wine Festival 2007, Germany


Spaetzle with Creamy Mushroom Ragout
Epcot Food and Wine Festival 2007, Germany
Serves 6

Mushroom Ragout
2 tablespoons canola oil
2 tablespoons shallots, finely chopped
1 tablespoon garlic, finely chopped
1 cup Oyster mushrooms
1/2 cup Cremini mushrooms
1/2 cup button mushrooms
1/4 cup Riesling wine
2 cups water
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper

3 cups all-purpose flour
1/2 cup semolina flower
3 tablespoons of sea salt
3/4 cup water
10 whole eggs
2 tablespoons vegetable oil
2 tablespoons butter
Sea salt and freshly ground black pepper

1. In a large frying pan, heat the canola oil and add the shallots. Cook shallots for 2 minutes then add the garlic and all of the wash and quartered mushrooms. Deglaze the pan with the Riesling, let cook for 2 minutes.

2. Combine the water with the cornstarch and add it to the mushrooms. Bring the liquid to a boil, stirring until sauce thickens. Season to taste with salt and pepper. Set aside and keep warm.

3. To make the spaetzle, mix the all-purpose flour, semolina flour and salt together until well incorporated. Add the water and eggs mixing until the dough has a firm but wet consistency. In a 10-quart pot, fill 3/4 full with water and are 2 tablespoons vegetable oil. Bring water to a boil and using a spaetzle press or a large-holed colander, press the dough through the holes and dropped directly into the boiling water. The spaetzle is cooked once it rises to the top, about 3- 5 minutes. Transfer the spaetzle to a colander with a slotted spoon and set aside to drain for 2 minutes.

4. Melt 2 tablespoons of butter in a large frying pan over medium heat, and sauté the spaetzle, seasoning with salt and pepper as you cook, for 1 – 2 minutes or until golden brown.

5. Divide spaetzle onto 6 serving plates and serve with mushroom ragout on top.

Recipe: Epcot Food and Wine Festival Recipe: The Chew’s Ricotta and Zucchini Ravioli with Tomato Sauce

Ricotta and Zucchini Ravioli with Tomato Sauce

One of the offering from the custom menu at the Chew Collective Kiosk during the 2016 Food and Wine festival

The Chew’s Ricotta and Zucchini Ravioli with Tomato Sauce

THE Chew Collective Marketplace: 2016 Epcot Food and Wine Festival
Serves 6


For Ricotta and Zucchini Ravioli:
1 tablespoon olive oil, plus more for drizzling
1 small red onion, finely diced
1 teaspoon chili flakes
2 zucchini, grated, excess liquid squeezed out
2 cups ricotta
1/3 cup grated Parmigiano Reggiano, plus more for serving
1/2 teaspoon freshly grated nutmeg
1 pound pasta sheets
Fresh basil, for garnish
Coarse salt, freshly ground black pepper, to taste

For Tomato Sauce:
2 tablespoons extra virgin olive oil
1 onion, diced
2 cloves garlic, thinly sliced
2 (28 ounce) cans whole peeled tomatoes, crushed
Coarse salt, freshly ground black pepper, to taste
1/2 cup roughly torn basil leaves


For Ravioli:
1. Heat olive oil in a large sauté pan over medium hat. Add onion and chili flakes and season with salt, then cook until tender, about 6-8 minutes.

2. Meanwhile, add zucchini to a large bowl with the ricotta and Parmigiano. Season with nutmeg, salt, and pepper. Stir in sautéed onion mixture.

3. Lay out a sheet of pasta, working one at a time, and cut sheet into 3-inch squares. Place 1/2 tablespoon of filling in the center of each square.

4. Wet edges of pasta with warm water, then fold in half to form rectangles (or love letters). Press edges to seal. Put finished ravioli on a cookie sheet sprinkled with semolina.

5. To serve, bring a pot of salted water to a boil. Cook ravioli for 4-5 minutes.

6. With a slotted spoon, transfer ravioli to tomato sauce and toss to coat. Top with grated Parmigiano Reggiano and a drizzle of olive oil; toss again. Plate, then top with additional cheese and fresh basil.

For Tomato Sauce:
1. Heat oil in a large sauté pan over medium heat. Add onion and cook until translucent, about 3-5 minutes. Add a pinch of salt, then add garlic to the pan. Cook until fragrant, about 1 minute.

2. Stir in the tomatoes and cook down, about 10 minutes. Season with salt and pepper. Remove from heat and finish by adding torn basil.

Recipe: Gourmet Double Chocolate Chunk Cookies Main Street Bakery – Magic Kingdom


Gourmet Double Chocolate Chunk Cookies
Main Street Bakery – Magic Kingdom


1 cup Butter
1 tablespoon Brown sugar
1 cup Sugar
2 large Eggs
1/4 teaspoon Vanilla
1/4 cup Cocoa powder
1 1/2 cups Flour
1/4 teaspoon Baking soda
1/4 teaspoon Salt
18 oz. Semisweet chocolate chunks


Preheat oven 375 F. Cream butter, sugars, vanilla, and cocoa powder. Stir in remaining ingredients and blend well. Refrigerate 30 minutes. Drop dough by rounded teaspoons onto ungreased cookie sheet about 2″ apart. Bake until cookies are set, 5-8 minutes. Cool slightly and remove from pan. When making large cookies, press down slightly on cookie dough to help cook more evenly. Bake slightly longer, 8-10 minutes.