Recipe: Epcot International Festival of the Holidays – Holiday kitchen of the Feast of the Three Kings – Three Kings Bread


Feast of the Tres Reyes! – Epcot International Festival of the Holidays is the holiday kitchen of the Feast of the Three Kings!

Here’s the recipe for the Three Kings Bread so you and your family and make it and enjoy it at home!

Makes 16



4 eggs

1/4 cup water

1/3 cup sugar

4 tablespoons butter, at room temperature

4 tablespoons shortening

1/8 teaspoon salt

Zest of 1 orange

1 teaspoon vanilla extract

3- 3 1/2 cups bread flour

4 teaspoons instant yeast



1/2 cup shortening

1/3 cup sugar

1/2 cup cake flour

1 egg



1 1/2 cups powdered sugar

3-4 tablespoons milk

2 teaspoons vanilla extract



1 egg

16 Maraschino cherries, chopped

Red and green sugar


  1. Place the eggs and water in the bowl of an electric mixer fitted with a dough hook.
  2. Add the sugar, butter, shortening, salt, orange zest, vanilla, and 3 cups of the bread flour to the mixing bowl. Sprinkle instant yeast on top of the flour.
  3. Knead on medium speed for 12 minutes, until soft dough forms. Dough will be slightly sticky. If dough is not soft after 12 minutes, add 1/4 cup of flour at a time and knead for 1 additional minute.
  4. Portion the dough into 16 balls on two baking sheets lined with parchment paper. Cover and let rise in a warm place for 1 hour, until doubled in size.



  1. Cream shortening, sugar, and cake flour in the bowl of an electric mixer fitted with a paddle attachment.
  2. Add egg and mix, making sure to scrape the sides of the bowl, until well blended.
  3. Set aside.



  1. Whisk powdered sugar, 3 tablespoons of the milk, and vanilla extract together until smooth.
  2. Add additional tablespoon of milk, if needed.
  3. Set aside.



  1. Preheat oven to 325°F.
  2. Beat egg and brush on top of dough.
  3. Pipe the sugar paste in an “x” over the top of the balls of dough.
  4. Bake for 15-20 minutes, until golden brown.
  5. Cool for 15 minutes and top with glaze.
  6. Sprinkle red and green sugar and chopped maraschino cherries on top of glaze.


You can also find delicious food at Las Posadas holiday kitchen near Mexico. They are serving one of my favorite dishes for the holidays: Buñuelo Navideño – a thin round fried pastry, drizzled with honey and dusted with cinnamon and brown sugar. Delicioso!


Epcot International Festival of the Holidays takes place until December 30.


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


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



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


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.

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



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


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


  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

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.

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.