03 October 2011

Delicious Food & Wine Festival Recipes

Hey Foodie Fans, I found these recipes on the Disney website and wanted to share them. As you know I love to cook and these recipes seem very simple to make and I can't wait to try them. The recipes come straight from the official Festival Cookbook that contain the signature dishes and guest favorites for you to create right in your own kitchen. Now yours to prepare straight from the festival, you can get the cookbook at the Festival.  I really like the Strawberry Balsamic Martini because, I know when balsamic vinegar gets reduced it becomes a delicious, sweet thick syrup.  Enjoy!!!

The International Food And Wine Festival goes from September 30 - November 13 at Epcot.

In addition to the recipes featured here, the official Festival cookbook showcases a variety of signature dishes and Guest favorites. Visit The Stockpot Shop at the Festival Welcome Center to purchase your own Festival cookbook.  Recipes Courtesy of the Festival Cookbook.

Strawberry Balsamic Martini
1 1/2 ounces Belvedere vodka
1 ounce simple syrup*
1/2 ounce fresh lime juice
2 ounces strawberry puree
1/4 ounce aged balsamic vinegar
1 sliced strawberry, for garnish
1. Pour Belvedere, simple syrup, lime juice, strawberry puree, and balsamic vinegar into shaker; fill with ice and vigorously shake for 30 seconds.
2. Strain into chilled martini glass and float strawberry slices on top.
*For simple syrup, combine 1 cup sugar and 1 cup water in a small pan over medium heat. Cook, stirring, until sugar is dissolved. Remove from heat and cool completely.

California Sushi Roll
1/4 cup crabmeat
2 teaspoons mayonnaise
1 teaspoon lemon juice
2 sheet sushi nori
1 1/2 cups cooked sushi rice, divided
1/2 teaspoon roasted sesame seeds, divided
2 1/4-inch square sticks of cucumber, cut to length of nori
1 ounce masago, divided*
Bamboo rolling mat
Pickled ginger, wasabi, for garnish
1. Combine the crabmeat, mayonnaise and lemon juice in a small bowl. Set aside.
2. Spread out one sheet of sushi nori and spread 3/4 cup of sushi rice and sprinkle with half the sesame seeds.
3. Flip sushi rice and nori onto a bamboo mat covered with plastic wrap (sushi rice is on the bottom, touching the plastic wrap).
4. Place 1 stick of cucumber, half of the crabmeat mixture, and half of masago, and spread across center of sushi nori.
5. Starting at the edge closest to you, use the mat to roll up the sushi.
6. After rolling, make the form "squarish" by pressing the top with your fingers before removing the mat.
7. Take the roll out of the mat and cut it into 4 equal pieces.
8. Continue the same process with the remaining ingredients
9. Serve with pickled ginger and wasabi
*Cook's note: Masago is a popular type of roe that comes from the capelin fish, which is a member of the salmon family. The small, crunchy orange eggs are used in a variety of sushi rolls to add texture and flavor, often a substitute for more expensive tobikko (flying fish roe).

Jerk-Spiced Chicken Drumettes With Mango Chutney
Jerk-Spiced Chicken Drumettes Ingredients:
20 chicken drumettes
2 tablespoons vegetable oil
2 tablespoons garlic powder
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
Mango Chutney Ingredients:
1 1/4 cups diced mangos (about 2 small mangos)
1/2 tablespoon peeled and minced fresh ginger
2 small hot chile peppers, membrane and seeds removed, minced
1 clove garlic, minced
1/8 teaspoon coarse salt
1/4 cup white distilled vinegar
2 tablespoons firmly packed light brown sugar
2 tablespoons granulated sugar
1/8 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1/2 onion, diced (about 1/2 medium onion)
1/2 red bell pepper, membrane and seeds removed, diced
For Jerk-Spiced Chicken Drumettes:
1. Rub drumettes with vegetable oil. Place in gallon zip lock bag; set aside.
2. Mix garlic powder, thyme, allspice, black pepper, cinnamon, cayenne pepper, and salt in small bowl. Add to bag with drumettes; seal and massage to cover drumettes in jerk spice. Marinate in refrigerator for 24 hours.
3. Preheat oven to 350ÚF. Line 15 x 10-inch baking sheet with foil.
4. Place marinated drumettes on baking sheet and bake for 35 to 40 minutes or until fully cooked.
For Mango Chutney:
1. Stir together all ingredients in a medium saucepan over medium-high heat; bring to a boil.
2. Reduce heat to low and simmer, stirring frequently, about 25 minutes or until mixture thickens. Cool and serve with jerk-spiced drumettes. Leftover chutney can be stored in an airtight container in the refrigerator for 3 to 4 days.

Shrimp Tacos
Chipotle Mayonnaise Ingredients:
2/3 cups mayonnaise
7.5 ounce can chipotle peppers in adobo sauce, puréed
Shrimp Tempura Ingredients:
Vegetable oil for frying
1 egg white
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon parsley, dried
1/2 teaspoon paprika
1/4 teaspoon baking powder
1/4 teaspoon garlic powder
1/8 teaspoon baking soda
1/2 cup water
1 pound large shrimp, peeled, deveined, with tails removed (approximately 30-35 shrimp)
Shrimp Tacos Ingredients:
10 (6-inch) flour tortillas
3 cups shredded red cabbage
3/4 cup favorite salsa verde
For Chipotle Mayonnaise:
1. Mix mayonnaise and puréed chipotle peppers in a medium bowl until smooth. Cover and refrigerate.
For Shrimp Tempura:
1. Heat about 2 inches of vegetable oil to 375ÚF in a deep fryer.
2. Beat egg white in a small bowl until frothy and light. Do not overbeat. Set aside.
3. Mix together flour, cornstarch, salt, parsley, paprika, baking powder, garlic powder, and baking soda in a large bowl. Add water and egg white; mix until smooth.
4. Add shrimp and toss until fully covered with batter.
5. Drop 6 to 8 at a time in hot oil. Do not overcrowd. Fry 2 to 3 minutes or until golden brown and crispy. Remove fried shrimp and drain on paper towels.
To serve:
1. Spread 1 heaping tablespoon of chipotle mayonnaise on flour tortilla and place 3 shrimp down middle. Top with small handful of cabbage and drizzle with salsa verde.
Apple Strudel
3 medium Granny Smith apples, peeled and thinly sliced
1/4 cup raisins
4 tablespoons sugar
1/4 teaspoon ground cinnamon
4 tablespoons plain bread crumbs
8 ounces phyllo dough, thawed (about 20 sheets)
3/4 cup butter, melted
1 cup heavy cream, slightly whipped, optional
1. Preheat oven to 400°F.
2. Gently mix apples, raisins, sugar, and cinnamon in a medium bowl; set aside.
3. Toast bread crumbs in a small sauté pan over medium heat. Stir constantly until golden brown, about 5 minutes. Transfer to a small bowl and let cool.
4. Place a kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. Layer another sheet on top, butter, and continue the process until all sheets are stacked.
5. Sprinkle the toasted bread crumbs along the longest side of the top sheet of buttered phyllo dough. Spread apple mixture on top of the bread crumbs.
6. Roll the strudel, jelly-roll fashion, using the towel to help shape the dough, starting from the apple mixture side to the opposite end. While rolling, make sure that apples do not spill from the ends. Place seam side down on baking sheet and brush with remaining melted butter.
7. Using a large spatula, place strudel on an ungreased baking sheet. Bake approximately 25 to 30 minutes or until the dough is golden brown.
8. Let cool at room temperature for 30 to 45 minutes. Slice strudel with a serrated knife into 6 portions; top with whipped cream, if desired.
Cook's notes: Frozen phyllo dough is readily available in supermarkets. It's best thawed overnight in the refrigerator in original packaging. (If you thaw at room temperature the dough becomes very moist and sheets will stick together.) If the dough cracks or tears, just trim. If you are mid-recipe, just put another sheet over the damaged sheet; once baked, the tear won't be noticeable.

Grilled Lamb Chops With Shiraz Reduction
Lamb Chops Ingredients:
3/4 cup olive oil
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon finely chopped garlic
1/4 cup finely chopped mint
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
8 Australian lamb chops
Shiraz Reduction Ingredients:
2 tablespoons unsalted butter
1 cup thinly sliced onions
1 tablespoon finely chopped garlic
Coarse salt, freshly ground pepper, to taste
3 cups Shiraz wine
1. Combine olive oil, lime zest, lime juice, garlic, mint, pepper, and salt in a shallow dish large enough to place the lamb chops in one layer. Coat both side of the chops in the marinade and leave for 2 hours at room temperature, or up to 24 hours refrigerated.
2. For the sauce, melt butter in a medium skillet over medium heat. Add onions and garlic and sauté for 8 to 10 minutes, or until golden. Season with salt and pepper.
3. Stir in wine and bring to a boil. Reduce heat and simmer for at least 1 hour, or until mixture thickens and reduces to approximately 1 cup. The glaze should be the consistency of syrup.
4. Grill the chops for 3 to 4 minutes on each side or until desired doneness.
5. To serve, allow 2 chops per person, with Shiraz reduction.
Cook's notes: If you prefer, you can strain the glaze before serving. A flourish of Australia's delicate, peach-colored Murray River salt brings out the flavors.

Pork Pot Stickers
Makes 32 pot stickers, Serves 8 as an appetizer
Pork Pot Stickers Ingredients:
1/4 pound napa cabbage
1/2 pound ground pork
1 tablespoon finely chopped scallions
1 tablespoon light soy sauce
1 teaspoon finely chopped fresh ginger
1/2 teaspoon sugar
1/2 tablespoon rice vinegar
1/2 tablespoon sesame oil
1/4 teaspoon coarse salt
32 gyoza (pot sticker) wrappers
1/2 cup canola oil, divided
Dipping Sauce Ingredients:
1/2 cup light soy sauce
1/2 cup rice vinegar
1/2 tablespoon finely shredded fresh ginger
4 tablespoons finely chopped scallions
4 tablespoons finely chopped garlic
For Pork Pot Stickers:
1. Separate cabbage leaves from core. Blanch cabbage in a large pot of boiling water for 2 to 3 minutes, or until soft. Remove leaves from pot and plunge into a bowl of ice-cold water to stop cooking. Drain and pat dry with paper towels. When dry, finely chop.
2. Combine chopped cabbage, ground pork, scallions, soy sauce, ginger, sugar, rice vinegar, sesame oil, and salt in a large bowl.
3. Working in batches of 3, place about 1/2 tablespoon of filling in center of each wrapper, keeping remaining wrappers covered with a damp cloth. Lightly moisten halfway around edges with a finger dipped in water. Fold each dumpling in half and firmly pinch the edges to seal. Place dumplings on a tray lightly dusted with flour; cover with another damp cloth while you make remaining dumplings.
4. Heat 2 tablespoons of canola oil in a large sauté pan over medium heat, tilting pan to coat evenly. Arrange 8 to 10 dumplings in the pan in one layer and cook for 2 to 3 minutes, or until bottoms are light golden in color.
5. Carefully pour 2/3 cup of hot water into pan. Cover and increase heat to medium-high. Cook until almost all of water has evaporated, about 6 to 8 minutes.
6. Uncover and continue cooking until all water evaporates. Gently loosen pot stickers from bottom of pan with a spatula. Cover pan with a serving plate, and quickly turn pan over so that browned sides of pot stickers are on top. Cover plate with foil while preparing remaining pot stickers. Repeat with remaining oil and dumplings.
7. Serve hot with dipping sauce.
For Dipping Sauce:
1. Blend soy sauce, rice vinegar, ginger, scallions, and garlic in a medium bowl.
2. Evenly divide between 8 individual bowls and serve with hot pot stickers.

Cheddar Cheese Soup
Makes 6 cups
1/2 pound of bacon, cut into 1/4-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound sharp white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground black pepper, to taste
1/2 cup pale ale, room temperature
Chopped scallions or chives, for garnish
1. Cook bacon in a 4- or 5-quart saucepan over medium-high heat, stirring frequently until lightly browned, about 5 minutes.
2. Add onion, celery and butter; sauté until the onion softens, about 5 minutes.
3. Reduce heat to medium. Add flour and stir constantly for about 4 minutes.
4. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
5. Add milk and continue to simmer for another 15 minutes. Do not boil after adding milk.
6. Remove from heat. Stir in cheese, Tabasco, Worcestershire, salt and pepper until cheese is melted and soup is smooth. Stir in ale. If soup is too thick, thin to desired consistency with warm milk.
7. Serve hot, garnished with scallions or chives.

Which one will you try??

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