Spoodles from Walt Disney World recipes

Take a trip around the Mediterranean Sea with an eclectic menu featuring coastal cuisine favorites from such locales as Greece, Italy, Spain and North Africa. This "cuisine of the sun" concept is inspired by the abundant flavors of the southern European coast - noted for a creative use of spices, cheeses and other fresh ingredients. Enjoy favorites like oak-fired flatbread, authentic dips, pasta and seafood specialties. Bon voyage!

Baba Ghanoush

Ingredients:

1 eggplant, whole, pierced
3 oz. jar tahini
¼ cup garlic, roasted
1/3 cup lemon juice, fresh
Salt - To taste
Tabasco Sauce - To taste

Method:

Pierce the eggplant over the entire surface.
Lightly coat with olive oil.
Roast to 350º for about 40 minutes, or until they collapse.
Allow to cool.
Remove the skin.
Mix with all the other ingredients.
Puree in the food processor until smooth.
Adjust the seasoning.

Chermoula Dip

Servings: 4

Ingredients:

¾ cup chopped cilantro
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon paprika
¼ - ½ teaspoon ground chili pepper (optional)
6 tablespoons peanut or extra-virgin olive oil
Juice of 1 lemon or 3 tablespoons wine vinegar

Blend everything together in a food processor.

Hitipi Dip

Servings: 2

Ingredients:

1 Pound Feta Cheese
6 1/2 Ounces Yogurt, Plain
4 3/4 Ounces Sour Cream
1/2 Ounce Garlic, Roasted/Puree
to taste Kosher Salt

Place all the ingredients into a food processor or blender.
Process until smooth.
Store refrigerated.
Serving ideas: Serve with bread as a dip or on sandwiches

Four-Cheese Flatbread

Yield: 2 Servings

INGREDIENTS

2 7-inch wheat flatbread or pizza shells (you may purchase or make using your favorite recipe)
3 Tablespoons mascarpone cheese
1 Tablespoon pureed roasted garlic
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
2 Tablespoons boursin Cheese
2 Tablespoons parmesan cheese
1 teaspoon olive oil
Dash kosher salt
Dash freshly cracked black pepper

METHOD

1. Prepare flatbread shells according to favorite recipe, or purchase 2 seven-inch shells. (you may also use pita bread as a substitute.)

2. Spread mascarpone and garlic on top of flatbread shell.

3. Sprinkle cheeses on top.

4. Bake the Flatbread in 375-degree oven until dough is crisp and cheese is melted. Brush edges with olive oil. Season with salt and pepper cut into desires pieces, and serve immediately.

Lemon Garlic Shrimp
Yield: 6 servings

Ingredients

1 1/2 sticks unsalted butter
36 large shrimp, butterflied
3 cloves garlic, finely chopped, divided
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon fresly cracked black pepper
1/2 bunch parsley, roughly chopped

METHOD

1. Melt half butter in a saute pan.

2. Add shrimp and toss to coat.

3. Add half the garlic and cook 5 minutes or until shrimp are almost done - pink, firm and slighly opaque.

4. Add lemon juice and remaining garlic. Do not boil.

5. Season with salt and pepper; add parsley.

6. To serve, spoon sauce on top

Plum Galette
INGREDIENTS

TO MAKE THE DOUGH:
3 tbsp. cream cheese
1/3 cup ice-cold water
1 cup all-purpose flour
1/4 cup cornmeal
1 tbsp. sugar
1/4 tsp. salt
1/2 cinnamon stick, coarsely ground in coffee grinder, or 1/2 tsp. ground cinnamon
6 tbsp. cold butter, cut into small pieces

Blend cream cheese and water in a small bowl with a fork and set aside.

In a large bowl, use a fork to mix the flour, cornmeal, sugar, salt and cinnamon. Drop the butter pieces into the flour mixture, tossing just enough to coat them. Then work the butter into the flour with a pastry blender or large fork. Sprinkle the cream cheese mixture over the dough 1 tablespoon at a time, tossing gently with a fork. Press dough with hands just enough to form a ball. (Dough should be moist enough to stick together. If it is not, add additional ice water.) Refrigerate dough for 15 minutes.

Divide the dough into 4 equal balls and quickly roll each into a 6-inch circle. (The less you handle the dough, the flakier your cooked pastry will be.) Place dough on a sheet lined with wax paper, and chill for 2 hours.

TO MAKE THE FILLING:

1/2 lb. Italian plums, pitted and quartered
2 tbsp. granulated sugar
2 cinnamon sticks, each cut in 2 pieces
1 tbsp. red wine
2 whole cloves

Mix plums with sugar, cinnamon, red wine and cloves, and marinate in the refrigerator for 2 hours. Remove cloves and divide the filling into 4 equal portions with 1 cinnamon stick each.

TO FINISH:

1 tbsp. butter
1 1/2 tsp. granulated sugar

Preheat oven to 350 degrees. Divide the filling among the 4 discs and overlap dough edges to make a nest. Dot each with butter and sprinkle with sugar. Place in refrigerator for another 30 minutes, then bake galettes for 45 minutes or until golden brown. Cool on racks. Serve warm, topped with ice cream if you like.