EPCOT's Food and Wine Festival Recipes

Disney's EPCOT every year has a food and wine festival from the beginning of October till Thanksgiving. You can sample wines and food from all around the world. What nice is if you like the food your sampling you can ask for the recipe they will give it to you.

Alsatian Onion Tart
1 Puff Pastry Sheet, 10" square
1 lb. Onions, sliced
2 Eggs
1/2 qt. Cream
Salt & Pepper
Method:
Roll dough out and pre-bake as directed.

Sauté onions in butter until translucent.

Place onions on cooked dough and salt and pepper to taste.

Mix together egg and cream and pour on the onions.

Bake 15 minutes at 350 degrees

Beef Bites Old Piedmont Style
Yield: 4 Servings

Ingredients:

1.5 lb. beef tenderloin
1 pint red wine
3.5 oz. white onions
3 oz. dark chocolate, cut into chips
3 oz. butter
6 drams fresh thyme
8 whole cloves
black pepper to taste
1 dram cinnamon
1 bay leaf
salt to taste

Method:

1. Cut the beef into small bites and marinate it with wine, cloves, cinnamon, crushed black peppercorns and bay leaf. Put into a container and keep in fridge for 12 hours, stirring from time to time.

2. Clean and slice the onions, then sweat them in butter. Drain the meat from the marinade and add the meat to the stewed onion, cooking for a few minutes.
3. Add the marinade and the thyme (without its woody parts), and keep cooking on a low heat.
4. When the meat is cooked through, discard the bay leaf, add the chocolate and season with salt and pepper to taste.
Serve with hot yellow polenta or with boiled potatoes

Chicken Sha Cha with Peanut Sauce
Ingredients

1 pound chicken thigh meat
Marinating Ingredients:
1.3 ounces sha cha sauce
0.4 ounces smashed garlic
0.5 ounces soy sauce
0.15 ounces chicken base
0.15 ounces sugar
0.05 ounces pepper
0.4 ounces sesame oil
0.5 eggs
Peanut Sauce:
1.3 ounces sha cha sauce
0.4 ounces smashed garlic
0.05 ounces sugar
0.5 ounces sesame oil
0.15 ounces corn starch
0.05 ounces chicken base
0.4 ounces cooking wine
1.9 ounces soy sauce
1 tablespoon water
1 teaspoon smashed peanut
Method of Preparation for Chicken:
Cut chicken into small thin cubes. Marinate chicken thigh overnight with all the marinating ingredients. Skewer chicken thigh and grill it until cooked.
Method of Preparation for Peanut Sauce:
Mix all the ingredients together and cook until boiling. Serve chicken with peanut sauce and cucumber wedges.

Custard Kiwi Roll
Yield: 6 Servings
Pastry Cream
3 cups milk
1/2 cup plus 1 tablespoon cornstarch
3 eggs, beaten
3/4 cup granulated sugar
1/2 cup butter
Sponge Sheet
4 eggs
1/2 cup granulated sugar
3/4 cup all-purpose flour, sifted
1/4 cup butter, melted
Kiwi Sauce
4 kiwis, peeled
1 tsp lemon juice
4 TB granulated sugar
METHOD
1. Preheat the oven to 350 degrees F and generously butter a 15 x 10 x 1-inch jellyroll pan.
2. Combine 1 cup of milk with the cornstarch and stir until it is dissolved. Beat the eggs into the milk, one at a time.
3. In a heavy saucepan, combine the remaining milk, sugar and butter. Bring the mixture to a boil, over medium heat, and whisk in the eggs. Stir continuously until the mixture thickens. Remove from heat and strain the custard into a small bowl. Cool and refrigerate until well chilled.
4. For the cake, beat the eggs and sugar until thick and pale in color. Fold the flour into the egg mixture, in three batches, adding the butter with the last batch.
5. Spread batter in the prepared pan and bake for 25 minutes or until golden brown. Set aside to cool.
6. For the Kiwi Sauce, combine 3 kiwis with the lemon juice and sugar and process in a blender until the fruit is pureed. Cut the fourth kiwi into 1/4-inch diced pieces and fold into the puree.
7. Spread the pastry cream onto the sponge sheet and roll it to form a log. Serve with the Kiwi Sauce.

Flourless Chocolate and Hazelnut Cake

Yield: 6 servings

Ingredients

7 oz. semi-sweet chocolate, melted
1/4 cup sugar
1/3 cup butter
1/2 cup finely chopped hazelnuts
5 eggs
1/4 cup cocoa

Method
1. Preheat oven to 220F and butter a 9-inch round cake pan.
2. Melt the chocolate and butter together and stir in the hazelnuts.
3. In a large bowl, beat the sugar and eggs together until fluffy. Fold chocolate and butter mixture into the eggs and blend just until all the ingredients are well-blended.
4. Pour into the prepared pan and bake for approximately 40 minutes or until the center is firm to the touch.
5. Allow to cool at room temperature and then refrigerate overnight.
6. To serve, unmold the cake and sprinkle the top with cocoa.

Goat Cheese and Tomato Tarts
Yield: 4 Servings

Ingredients:

Puff Pastry (available in grocery stores)
1 medium red tomato, sliced
1 medium yellow tomato, sliced
1/2 cup fresh goat cheese (chevre)
fresh basil, chopped, to taste
olive oil
Method:
1. Roll out pastry in a circle
2. Alternately layer the tomato slices, red and yellow.
3. Crumble the goat cheese over the tomato.
4. Sprinkle basil on top of goat cheese.
5. Drizzle with olive oil and bake at 350º for 15 minutes.

Lobster and Corn Chowder
Yield: 6 Servings

2 or 3 lobster shells
6 cups water
4 TB butter
1 rib celery, chopped
1 carrot, scraped and chopped
1 medium onion, chopped
3 TB flour
1 1/4 cups heavy cream
2 cups diced potatoes
1 cup corn kernels, frozen, whole pieces
salt to taste
dash cayenne pepper
1/3 cup sherry

1. For the lobster broth, crack or grind up the lobster shells a bit. If you have a food processor, break the shells up and put in a few pieces at a time until they break up in small pieces. Cover shells with the water; add celery, carrot and onion. Cook over medium heat for about 30 minutes. Strain. It should yield about 4 cups of broth. Set aside.
2. In a heavy saucepan, melt the butter. Once the butter is melted stir in the flour and cook, stirring for 2 minutes. Then add the strained lobster broth and whisk until smooth. Add potatoes; cook gently about 15 minutes. Add corn and cook for 5 minutes. Add the cream. Season with salt and cayenne pepper. Add sherry and heat.
Tip: Get lobster shells in local seafood market, or buy whole lobsters and add the meat during the last 10 minutes of cooking.

Papas Rellenas with
Roasted Corn Relish
Serves 6
Ingredients
Papas Rellenas

1 cup finely chopped onion
2 TB. vegetable oil
1 lb. ground beef
1 garlic clove, finely chopped
3 hard-boiled eggs, finely chopped
1/2 chopped black olives
4 cups mashed potatoes
1 cup flour
1 egg, slightly beaten
Salt and pepper to taste

2 cups frying oil
Method
1. In a medium frying pan, cook the onions in 2 TB. of oil until soft but not brown.
2. Add the ground beef to the pan, season with salt and pepper to taste, and cook over medium heat until brown, about 5-7 minutes. Set aside to cool.
3. When the meat is cool, stir in the garlic, hard-boiled eggs and black olives.
4. In a large bowl, combine the mashed potatoes, flour and egg. Season to taste with salt and pepper.
5. Heat 2 cups oil in a frying pan.
6. Flour the palm of your hand and form a ball with about 1/4 cup of the potato mixture. With the back of a spoon, make an indent in the center. Place 1 TB. of the meat mixture in the center and gently roll the ball in your floured hands to enclose the beef.
7. Cook the balls in small batches in the hot oil and fry until golden brown. Serve with the Corn Relish below.
Roasted Corn Relish
Ingredients
1 cup frozen or fresh corn
1/4 cup olive oil
1/2 cup coarsely chopped onions
1/2 cup coarsely chopped red pepper
2 garlic cloves, finely chopped
salt and fresh ground black pepper
Dressing
Ingredients
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 tsp. ground cumin
salt and fresh ground black pepper
Method
1. Preheat oven to 450º F.
2. Spread the corn on a baking sheet and add olive oil, onions, red peppers and garlic. Season with salt and pepper and roast for 10 minutes or until the vegetables are slightly browned.
3. Remove the baking sheet from the oven and allow the vegetables to cool.
4. Meanwhile, whisk together the dressing ingredients. Combine with the cooled vegetables and taste for seasoning.

Vegetable Couscous

Yield: 4 servings

Ingredients

3 quarts water
1 TB olive oil
1 generous pinch of saffron
2 TB salt
2 large onions, peeled and quartered
1 pound carrots, peeled and sliced into 2-inch long pieces
1/2 pound turnips, peeled and quartered
1/2 pound cabbage, trimmed and cut into thick wedges
1/2 pound zucchini, cut into 2-inch pieces
1/2 pound tomatoes, skinned and quartered
1 cup cooked garbanzo beans
1 box couscous (16 oz.)

Method
1. In a large stockpot, bring the water to a boil and add the oil, saffron, onions, carrots, turnips, cabbage, and salt. Simmer for 30 minutes.
2. Add the zucchini, tomatoes, and garbanzo beans and continue to simmer for 15-20 minutes or until all the vegetables are tender.
3. Cook couscous according to the package directions.
4. Pile the couscous in a mound on a large flat dish. Make a well in the center and fill it with the drained vegetables. Serve the cooking liquid on the side.