Watermelon Salad from EPCOT’s Flower and Garden Festival

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Preview Refreshing Festival Tastes
Sample some of the spring aromas the festival has to offer with this recipe for a flavorful Watermelon Salad. Whether you bring a watermelon home or grow your own, enjoy a totally fresh take on one of Florida’s most popular fruits!

Watermelon Salad
Serves 6

Balsamic Vinaigrette

1/4 cup white balsamic vinegar
3 tablespoons finely diced shallots
2 tablespoons roasted garlic*
2 tablespoons honey
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil
Coarse salt and freshly ground black pepper
Step 1: Combine white balsamic vinegar, shallots, garlic, honey and lemon juice in a blender. Blend until well combined.

Step 2: With blender running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper.

Pickled Onions

1/2 cup fresh or frozen raspberries
1 1/2 cups water
1/4 cup sugar
2 tablespoons grenadine syrup
1 tablespoon salt
1/4 pound red onions, sliced into 1/4-inch-thick rings
Step 1: If using frozen raspberries, thaw first. Purée raspberries in a food processor before pouring the purée through a fine-mesh sieve. Then, discard the seeds and set the purée aside.

Step 2: Combine raspberry purée, water, sugar, grenadine and salt in a medium saucepan placed over medium-high heat. Simmer for 5 minutes, stirring throughout the duration to dissolve the salt and sugar.

Step 3: Add onions. Stir to coat and then remove from heat. Set aside for 20 minutes.

Watermelon Salad

4 cups cubed, seedless watermelon
3 cups baby arugula
1/4 cup white balsamic vinaigrette
Coarse salt and freshly ground black pepper
1/4 cup pickled onion
1/4 cup balsamic glaze*
1/2 cup crumbled feta cheese
Step 1: Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt and pepper.

Step 2: Top each portion of watermelon with arugula. Then, top each serving with 2 to 3 picked onion rings before sprinkling with feta. Drizzle with balsamic glaze.

Cook’s Note: Balsamic glaze can be found in most supermarkets on the oil and vinegar aisle. To prepare your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer for about 40 minutes until reduced to 1/4 cup.

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

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Pop’t Art

Makes 6

SUGAR COOKIE

1/2 cup sugar

1 cup butter

1 egg white

2 1/2 cups all-purpose flour, sifted

1/8 teaspoon salt

TOPPING

6 tablespoons chocolate-hazelnut spread

GLAZE

1 1/2 cups powdered sugar

3-4 tablespoons milk

2 teaspoons vanilla extract

Food coloring

FOR SUGAR COOKIE:

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.

FOR TOPPING:

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.

FOR GLAZE:

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.

Disney’s Grand Floridian Resort & Spa – Chocolate Chip Cookies

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Disney’s Grand Floridian Resort & Spa – Chocolate Chip Cookies

Makes about 3 dozen medium cookies OR 18 large cookies

2 ½ cups flour

1 teaspoon baking soda

½ teaspoon salt

10 tablespoons (1 ¼ sticks butter), softened

1 cup packed brown sugar

3/4 cup powdered sugar

2 eggs

2 teaspoons vanilla extract

12 oz. bag semi-sweet chocolate chips

 

Preheat oven to 330 degrees F.

 

Sift flour, baking soda and salt into a large bowl and set aside.

 

Combine butter, brown sugar and powdered sugar in a separate bowl and cream with electric mixer until fluffy.

 

With the mixer running, add eggs, one at a time. Then add vanilla. Mix until combined, scraping sides of the bowl.

 

Slowly add flour mixture, scraping sides of the bowl. Stir in chocolate chips.

 

Scoop 1 tablespoon dough for medium cookies OR 2 tablespoons for large cookies, onto an ungreased baking sheet.

 

Bake until lightly golden, 10 to 12 minutes for medium cookies; 12 to 14 minutes for large cookies.

 

 

 

CHEF ART SMITH’S HUMMINGBIRD CAKE – Homecomin’ Florida Kitchen at Disney Springs

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CHEF ART SMITH’S HUMMINGBIRD CAKE

Homecomin’ Florida Kitchen at Disney Springs

Yield: 12 servings

Butter and flour, for prepping pans

Cake batter:

3 cups self-rising flour, preferably White Lily brand

2 cups granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 cups chopped ripe bananas

1 cup crushed pineapple

1 cup vegetable oil

2 large eggs, beaten

1 1/2 teaspoons pure vanilla extract

Icing:

8 ounces cream cheese, at room temperature

8 ounces butter, at room temperature

1 pound confectioners’ sugar (about 4 1/2 cups sifted)

1 teaspoon pure vanilla extract

For serving:

Fresh seasonal fruit for garnish

Vanilla bean ice cream

For the cake:

1. Position racks in the center and bottom third of the oven and preheat to 350F. Lightly butter two 9-inch roundcake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)

2. In a large bowl, sift the flour, sugar, cinnamon and salt into a bowl.

3. In second large bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Spread evenly into the pans.

4. Bake until the cake springs back when pressed in the center, 30-35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.

For the icing:

Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the confectioners’ sugar, then the vanilla, to make a smooth icing.

To assemble:

Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving. Serve slices with a scoop of icing and a fruit garnish.

Disney Cruise Line Recipe: Christmas Cookie Cocktail

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Disney Cruise Line Recipe: Christmas Cookie Cocktail

 

1 ounce Baileys

1 ounce Kahlua

1 ounce peppermint schnapps

Vanilla ice cream

Chocolate sauce

Whipped cream

Cookie shavings

Blend Baileys, Kahlua, peppermint schnapps and ice cream.

Layer bottom of catalina glass with chocolate sauce.

Pour drink and top with whipped cream and cookie shavings.

BLACK CHERRY BOURBON HOT CHOCOLATE – Flurry of Fun – Dockside Diner Disney’s Hollywood Studios

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BLACK CHERRY BOURBON HOT CHOCOLATE

Flurry of Fun – Dockside Diner at Disney’s Hollywood Studios®

INGREDIENTS

1 packet of hot chocolate powder mix

5 ounces hot water (or warm milk)

.5 ounces toasted marshmallow syrup

1.25 ounces black cherry bourbon

2 ounces whipped cream for garnish

1 maraschino cherry for garnish

DIRECTIONS

  1. Mix together hot chocolate powder with hot water or milk. Add toasted marshmallow syrup and bourbon.
  2. Stir together, and top with whipped cream

JIKO’S CRISPY SAVANNA ROLLS

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Ingredients

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

Preparation

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.