Pop’t Art Cookies – from EPCOT International Festival of the Arts


Pop’t Art

Makes 6


1/2 cup sugar

1 cup butter

1 egg white

2 1/2 cups all-purpose flour, sifted

1/8 teaspoon salt


6 tablespoons chocolate-hazelnut spread


1 1/2 cups powdered sugar

3-4 tablespoons milk

2 teaspoons vanilla extract

Food coloring


Cream sugar and butter in bowl of an electric mixer fitted with

a paddle attachment until fluffy. Add egg white and beat for 1 minute.

Slowly add sifted flour and salt and beat at medium speed until a soft

dough forms.

Cover bowl and chill in the refrigerator for 30 minutes.

Preheat oven to 300°F. Line a baking sheet with parchment or silicone

baking mat.

Roll dough into a 1/4-inch thick rectangle on a lightly floured surface.

Cut into six, 3×5-inch rectangles.

Place cookies on prepared baking sheet and bake for 15 minutes, until

golden brown.

Remove from oven and cool for 30 minutes.


Spread 1 tablespoon of chocolate-hazelnut spread on each cookie,

leaving a border of about 1/8 inch around the edges of each cookie.

Set aside.


Whisk powdered sugar, 3 tablespoons of the milk, and the vanilla

extract in a pie plate until smooth. Add additional milk if the glaze is

too thick.

Set aside 2 tablespoons of glaze in a small bowl.

Dip each cookie, chocolate-hazelnut side down, in the glaze to cover

the chocolate.

Set on a wire rack to dry.

Mix remaining glaze with desired color or colors of food coloring. Use a

fork to drizzle colored glaze on top of the cookies.





Spring Rolls
1 tablespoon olive oil
14 cup diced yellow onion
1 teaspoon minced garlic
2 cups fresh corn
2 cups firmly packed mixed baby lettuce
12 teaspoon coarse salt
14 teaspoon ground black pepper
12 cup soft goat cheese
4 (8-inch-square) frozen spring roll pastry wrappers
made with wheat flour, thawed
1 egg yolk, lightly beaten
Vegetable oil, for frying

Curry Vinaigrette
12 cup safflower oil
14 cup rice vinegar
2 teaspoons lemon juice
2 teaspoons sambal olek (Asian chili paste)
2 teaspoons honey
1 clove garlic, minced
14 teaspoon curry powder
2 teaspoons finely chopped fresh dill


Spring Rolls

  1. Heat oil in a sauté pan over medium-high heat and add onions.
  2. Cook for 3 minutes, until softened, then add garlic; sauté 2 to 3 minutes.
  3. Add corn and sauté for 4 to 5 minutes, until corn is tender.
  4. Add lettuce and cook for 3 minutes, until wilted. Add salt and pepper. Set aside to cool for 5 minutes.
  5. Add goat cheese and stir until well combined.
  6. Cut wrappers in half diagonally, forming two triangles. With the long side of one triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle and shape filling into a thin log. Fold left and right corners of wrapper over filling, overlapping slightly. Dab top corner with egg yolk, then roll up wrapper away from you into a long thin roll, making sure ends and filling stay tucked inside. Place on a tray, seam side down. Repeat with remaining wrappers and filling, keeping tray of rolls loosely covered until ready to fry.
  7. Heat 112 inches of oil in a heavy-bottom stockpot over medium-high heat until it reaches 365 degrees. Working in batches, fry rolls for 4 to 5 minutes, until golden brown and crisp.

Curry Vinaigrette

  1. Place oil, vinegar, lemon juice, sambal olek, honey, garlic and curry powder in a blender. Process until smooth.
  2. Add dill, and stir to combine.
  3. Serve vinaigrette with Crispy Savanna Rolls.

Serves eight.

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.