Le Cellier at EPCOT Recipes

Enjoy regional Canadian cuisine inspired by the provinces of Canada. A steak-lover's paradise, this is the place to enjoy perfectly prepared prime rib and filet mignon from aged corn-fed Canadian beef, as well as seafood specialties - served in an environment inspired by castle wine cellars of the grandest of Canadian chateaus: Frontenac and Laurier. Steak lovers, head north!

Beef Barley Soup
INGREDIENTS:

1 pound onion -- diced medium
1 pound celery -- diced medium
1/2 pound carrot -- diced medium
1/2 pound leeks -- sliced 1/2" thick
4 ounces butter
3 ounces roasted garlic puree
1/2 gallon beef stock
1 1/2 pounds Prime rib -- medium dice
1/2 ounce kosher salt
1/2 ounce black pepper
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon crushed red pepper
8 ounces precooked barley
3 fluid ounces red wine

METHOD:

1. In a large saucepot, heat the butter until fully melted. Add the onion, celery, carrot, and leeks and sautee until tender, about 6
to 7 minutes over medium heat.

2. Add the red wine and scrap the bottom of the pot, and reduce the wine by 3/4.

3. Add the beef stock, puree of roasted garlic, meat and spices. Cook together for 1 1/2 hours or until the flavors have blended together.

4. Add the pre-cooked barley

Cheddar Cheese Soup
Yield: 6 servings

Ingredients:

1/4 lb. smoked bacon finely chopped
1 medium red onion cut into 1/4 in. pieces
1/2 cup finely sliced celery
1/2 cup finely chopped carrots
3 TB all-purpose flour
3 cups whole milk
2 cups chicken stock
12 oz. grated white cheddar, Canadian Black Diamond
3 dashes Tabasco
1/2 tsp. Worcestershire sauce
1/2 cup Moosehead Canadian Ale, room temperature
salt and pepper to taste
1 TB thinly sliced chives

Method:

1. Cook the bacon in a large heavy-bottomed, non-reactive soup pot over medium heat until wilted but not browned.

2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped.

3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.

4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste.

Serve with your favorite bread and top with chopped chives.

Chocolate Canadian Club Cake
(Whiskey Cake)

Chocolate Canadian Club Cake
1 cake (your favorite recipe)
24 ounces Chocolate Mousse Batch (recipe below)
6 ounces Ganache (recipe below)
8 ounces Whiskey Syrup (recipe below)

Cut your round cake into 3 layers. Take each layer and drizzle whiskey syrup over each, covering generously. After whiskey syrup soaks in, cover each layer with chocolate mousse, and stack all layers together. Cover completed cake with mousse and decorate with Ganache for icing using a pastry bag with a star tip.

Ganache

1 pound Chocolate disks
1/2 quart Heavy cream

1. Heat Cream - do not scald.

2. Remove from heat and stir in Chocolate Coins until smooth.

Chocolate Mousse (Batch)

4 1/2 ounces powdered sugar
1/2 quart whipping cream -- whipped
7 fluid ounces egg yolk -- pasteurized
12 ounces chocolate coins (or other high quality chopped chocolate)

1. Whip eggs and sugar until light and fluffy.

2. Carefully melt the chocolate over double-boiler steam bath stirring often.

3. When steps 1 and 2 are complete, fold the melted chocolate into the egg and sugar mixture. Then fold the whipped cream into the chocolate mixture.

4. Place in the cooler to chill, then portion and serve.

Whiskey Syrup

3/4 quart Water
1/2 pound Sugar
6 ounces Canadian Club Whiskey
1. Combine Water and Sugar in a saucepan.

2. Bring to a boil; stir until all Sugar is dissolved.

3. Remove from heat, add the Whiskey.

Cream Cheese Mashed Potatoes
Yield: 8 portions

Ingredients:

2 pounds Idaho potatoes, peeled
1/8 qt. (1 stick) unsalted butter
1 cup (8 oz) cream cheese
1 cup warmed milk
1 Tablespoon Kosher salt
black pepper to taste

Method:

1. Boil or steam potatoes until tender.

2. Using a food mill or mixer, incorporate all ingredients and adjust seasonings as necessary.

Watch the milk -- 1 cup made them a bit watery the first time I made these.

Maple Creme Brulee
Yield: 8 portions

Ingredients:

1 pint heavy cream
6 oz. whole milk
12 oz. (1 1/2 cups) granulated sugar
12 oz. (15 eggs) egg yolks
2 teaspoons maple extract

Method:

1. Heat heavy cream, whole milk and granulated sugar over double boiler until sugar is dissolved (110F). DO NOT WHIP. Stir only.

2. Place in a large mixing bowl. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks.

3. Add remaining cream mixture. Stir to blend well.

4. Add maple extract to previous mixture.

5. Strain mixture through fine mesh strainer.

6. Pour mixture into serving dishes that have been place into two cake pans. Add enough water in the bottom of each cake pan to fill 1/4 the way up the serving dishes.

7. Bake in a low oven -- 275 degrees -- for approximately 2 to 2 1/2 hours. The desserts should be "set" firm but not hard, with a little wiggle when you shake it gently.

8. Sprinkle cooled custards with sugar and melt with a torch.

Maple Glazed Salmon
Serves 4-6

Ingredients:

Candied Pecans:

2 oz. pecans, shelled, pieces
2 tsp. whole butter, unsalted
1 tbs. apple juice
* ½ tbs. turbinado sugar (sugar in the raw)
* pinch kosher salt

Salmon:

8 3-oz. salmon pieces (scales removed, skin on)
2 fl. oz. canola oil
6 oz. cleaned watercress
2 tsp. extra virgin olive oil
2 oz. candied pecans
8 fl oz. maple glaze
kosher salt
black pepper

Maple Glaze:

7 fl oz. maple syrup, pure
1 tbs. honey, orange blossom
2 tbs. brown sugar, light
pinch kosher salt
pinch black pepper, fresh ground

Method of Preparation

for Pecans:

1. Heat butter in a small saucepan over a medium high heat, until it just starts brown. Immediately add pecans stirring continuously. Stir 5-7 minutes until pecans are toasted.

2. Once pecans have toasted, add apple juice stirring constantly. When nearly all the apple juice has been reduced add the sugar and keep stirring until the pecans have been well coated, take caution not to burn the sugar.

3. Once pecans are well coated, turn out on to a cooling tray are all spaced apart to even cool. Allow pecans to completely cool in a low humidity environment. Reserve for salmon.

for Glaze:

Combine all ingredients in small saucepan and heat over low heat. Heat just long enough to incorporate all ingredients and for sugar to liquefy. Remove from heat and reserve warm for salmon.

for Salmon:

1. Pre-heat oven to 425º. Place watercress in lightly iced water, to rinse and refresh. Remove from iced water and completely dry in salad spinner or between paper towels, set aside.

2. Remove any moisture from the salmon pieces by lightly using 1/4 of the canola oil. Season both sides of the salmon with kosher salt and pepper. Heat remaining 1.5 ounces canola oil in large heavy bottomed non-stick frying pan, large enough to accommodate salmon pieces without overcrowding, over medium high heat. Ensure that oil is evenly coating bottom of frying pan. Once the oil has just began to smoke carefully place the salmon pieces in the pan, skin side down, and lower heat to medium. Cook salmon on skin side until skin is evenly golden brown, turn salmon over and repeat. Remove salmon from pan and blot on paper towels to remove any oil or fat.

3. Transfer salmon to baking pan with raised sides, and drizzle each piece with half of the maple glaze, place in oven and bake until desired doneness. Time will vary depending on the thickness of salmon, average 5-10 minutes.

4. While salmon is baking, toss watercress with olive oil and a pinch of salt and pepper. Arrange watercress on four plates. When salmon is done place two pieces on each mound of watercress, drizzle with maple glazed and sprinkle with pecans.

Smoked Salmon and Crab Timbale
Ingredients: Crab Mascarpone

4 cups of mascarpone cheese

2 cups of Canadian rock crab

1-1/4 cups Old Bay citrus reduction (recipe below)

Preparation

1. Drain off excess moisture from the crab.
2. In a bowl, mix all ingredients until well blended by hand.
3. Mix crab meat in 1/4 of the Old Bay reduction and then press moisture out again.
4. Do not overmix or the cheese will break down.

Ingredients: Old Bay Citrus Reduction

1/2 teaspoon lime zest

1/2 teaspoon lemon zest

1 teaspoon orange zest

1/2 cup lemon juice

1/2 cup lime juice

1/4 cup orange juice

1 cup water

1 tablespoon Old Bay Seasoning

3/4 cup powdered sugar

5 tablespoons cornstarch

Preparation

1. Zest lime, lemon and orange.
2. Juice each fruit.
3. Mix fruit juice, water and zest in a heavy saute pan.
4. Add Old Bay Seasoning to mixture and heat to a rolling boil.
5. Add powdered sugar and mix until sauce thickens.
6. Thicken with cornstarch.

Ingredients: Crab Timbale

2 slices Canadian smoked salmon

1/2 cup crab mascarpone mixture

1 sesame seed cracker

Pinch of micro greens

2 tablespoons Old Bay citrus reduction (recipe above)

Method of Preparation

1. In a stainless steel mold, place one piece of the salmon inside the bottom of the mold.
2. Fill the mold with all of the crab mixture.
3. Place the last piece of salmon on top of the crab mixture and press down gently.
4. Place the mold in the middle of a square plate.
5. Remove the mold from the mixture.
6. Gently place the micro greens on top of the timbale.
7. Place the cracker, sharp point into the top of the timbale.
8. With the remaining sauce, brush 2 lines on the plate. One in front and one behind the timbale.