I needed a treat to take to a pot luck lunch. It seems I was lacking one or
more ingredients for anything I wanted to make so I took stock of my pantry
and created this recipe from what would work well together. Several people
asked for the recipe so I thought I would share it with you.
5 T. butter, softened
1/4 c. granulated sugar
1/3 c. brown sugar
1 c. flour
1/2 c. chopped pecans
Mix with a fork and set aside.
1/2 c. butter
1/3 c. confectioners' sugar
1/4 tsp. vanilla extract
1 c. flour
2 ounces cream cheese, softened
1/4 to 1/2 c. jam of choice
Cream butter with confectioners' sugar and add vanilla extract. Work in
flour and knead briefly in bowl. Press dough into a 9-inch square pan that
has been sprayed with Pam®. Prick all over with a fork and refrigerate for
30 minutes. When dough is well chilled, spread with the softened cream
cheese and cover with jam. Top with crumb topping. Bake at 350 degrees for
45 minutes. Cool in pan before cutting into squares or bars.
Submitted by: Sandra Hughes
1 c. powdered sugar
1 tsp. baking powder
1 bottle lemon extract
1 shot of whiskey
7 c. flour
1 bottle cooking oil
2-3 lbs. powdered sugar
Beat egg, lemon extract, whiskey for 5 minutes. Combine all dry
ingredients in a separate bowl. Add to egg mixture. Roll mixture
into a log. Cut into ball. Roll each ball very thin. Cut in triangle.
Cut hole in middle. Make bow tie. Fry in hot cooking oil. Leave cookie
drain off excess oil. Sprinkle lightly with powdered sugar.
Cranberry Twp, PA
Chocolate-Covered Cannoli Recipe
Italy, Epcot Food & Wine Festival 2008
10 ounces dark chocolate
4 medium cannoli shells
1 ¼ cup ricotta cheese
4 tbsp sugar
3 tsp mini semi-sweet chocolate chips
1 tsp freshly grated orange peel
½ tsp vanilla extract
1. Place dark chocolate in the top of a double boiler over gently boiling water. Stir chocolate until completely melted and remove from heat.
2. Dip each cannoli into the chocolate, completely coating each shell, set aside on a wire rack.
3. Mix ricotta cheese, sugar, chocolate chips, orange peel and vanilla extract in a medium bowl on low until well blended.
4. One hour before serving, place mixture in a piping bag without a tip and fill both ends of the cannoli shells.
Yukon Potato Stack with Gruyére and Parmesan Cheeses
Steakhouse 55, Disneyland Hotel, (Chef Jason Martin)
5 lb. Yukon gold potatoes
8 oz. Parmesan cheese, shredded
8 oz. Gruyere cheese, shredded
1 tsp. olive oil
4 tbs. shallots (approximately 4), minced
2 tbs. fresh garlic (approximately 4-5 large cloves), minced
3 cups heavy cream
1 tbs. kosher salt
To taste: freshly ground black pepper
Preheat oven to 300˚F.
Peel and slice potatoes to about 1/16 inch thick. (Use a mandoline or food slicer to slice potatoes uniformly. Do not rinse or hold potatoes in water because the starch will be washed away). Set aside.
Mix shredded cheeses together and reserve 1/3 cup to top the potato stack. Set aside. Heat a heavy-bottomed stock pot over medium heat. Add olive oil to pan and coat the bottom. Add chopped shallots and cook for 5 minutes, stirring continuously. Add garlic and continue to sauté until garlic starts to brown. Add the cream and potatoes to the pot. Add the salt & pepper.
Stir to coat the potatoes and reduce the cream until it starts to thicken, about 10-15 minutes. Add cheese to the pot and continue cooking over medium heat until cheese melts. Adjust the salt and pepper to taste.
Place a piece of parchment paper on the bottom of a 13-inch by9-inch pan. Spray with nonstick pan spray. Add potato mix to the pan, making sure that the potatoes lay flat and that there are no gaps. Spread the reserved cheese over the top in an even layer. Cover the baking pan with plastic wrap first and then foil. Bake in preheated oven for two hours. Check the potatoes by inserting a toothpick into the center. If it goes in without any give, it is done. If there is still give, cover and return to the oven, checking every 10-15 minutes.
Disney’s California Food & Wine Festival 2009, Dole presentation by Chef Dieter Preiser
2 Tbsp sesame oil
2 Tbsp olive oil
2 Tbsp soy sauce
1 tsp fresh ginger, minced
1 tsp garlic cloves, minced
1/4 tsp ground black pepper
4 (6 oz. each) cod or other white fish fillets
STIR together, first 6 ingredients, in small bowl. POUR marinade over fish fillets in a shallow bowl. Turn to coat evenly; marinate in refrigerator for 4 hours or overnight, turning occasionally. * Tip from the chefs: the higher the acidity of your marinade, the less marination time is needed. HEAT saute pan or large skillet to medium-high heat; remove fish from marinade and sear meat side down, until well browned, about 4 to 5 minutes, then turn over and cook an additional 4 to 5 minutes or until fish is 140 degrees F. Discard remaining marinade. Serve with Smoked Tropical Salsa.
Smoked Tropical Salsa
1 can (15.25 oz) DOLE Tropical Fruit, drained and coarsely chopped
1 Tbsp red bell pepper, finely chopped
1 Tbsp green bell pepper, finely chopped
1 Tbsp red onion, finely chopped
1 Tbsp parsley, finely chopped
1/2 tsp smoked or regular paprika
1/4 cup bottled Chinese duck sauce
HEAT tropical fruit in large heavy skillet over medium-high heat until lightly browned. Stir in remaining ingredients and heat through. Serve warm or refrigerate until ready to use.
SPINACH TOSTADAS WITH SHRIMP AND POTATOES
Disney’s California Food & Wine Festival 2009, Culinary demonstration by Guy Fieri (winner of season 2 of The Next Food Network Star)
Yield: 12 tostadas
For the Tostadas
2 - 10 ounce package frozen spinach, thawed
1 Tablespoon roasted red bell pepper, fine dice (optional -can use fresh)
1 teaspoon Jalapeno OR Serrano pepper, fine dice
4 cloves garlic, minced
2 large eggs
1/3 Cup Panko bread crumbs, unseasoned
1/3 Cup parmesan cheese
1 teaspoon black pepper
1⁄2 teaspoon salt
1⁄4 teaspoon cayenne
3 Tablespoons EVOO (Extra Virgin Olive Oil)
Preheat oven to 250 degrees Fahrenheit. Press all of the liquid out of the spinach. Start with pressing in a colander, then roll in double layer paper towels, press and squeeze all of the liquid out. Once that is done, chop the spinach and place in a medium bowl with the rest of the ingredients, except the EVOO. The mixture should be very well combined and will be moist, but not wet.
Dividing the mixture into 6 equal portions, form the spinach mixture into flat patties, about 3” in diameter and 1⁄4” thick. Can flatten using saran wrap.
In a large non stick sauté pan over medium high heat, heat the oil. When hot, add the spinach tostadas into the pan, cook about 2 minutes, turn and cook the other side. They will be slightly browned. Put them on a paper towel lined baking sheet, sprinkle with a pinch of salt and hold in warm oven.
For the topping
1⁄2 pound shrimp, cleaned, cut into 1⁄2” pieces
1 Tablespoon shallot, fine dice
1 tsp. chopped garlic
3 Roma tomatoes, diced
2 potatoes, cooked in boiling water until just fork tender, then cut in 1⁄2” dice
2 Tablespoon capers
1⁄4 Cup chicken stock
1 Tablespoon Italian parsley
2 Tablespoons Feta cheese, grated with box grater
2 Tablespoons Sour cream
1⁄2 teaspoon lime zest
1 teaspoon Pepper
In a small bowl combine the sour cream and lime zest and set aside, grated the feta and set aside.
In the same pan the spinach tostadas were cooked in, reheat to medium high, using the remainder of the oil left in pan. When oil is hot, add in the shallot and cook until translucent. Add in the tomatoes, garlic, potatoes and capers, stir to combine, add in the shrimp and stock and cook until shrimp are done. Season with the pepper and parsley, remove from heat.
Remove the spinach tostadas from the oven, put on a serving platter, pile some the shrimp mixture on each tostada, sprinkle with feta, then top with a small dollop of the sour cream. Serve immediately.
Prep time: 15 minutes
Cook time: 10 minutes
Portobello Italian Pretoria, Downtown Disney
Makes 1 serving
4 ea Shrimp (u-15) peeled, deveined with tail left on
1 Tbsp Sambuca (80 proof or higher)
2 Tbsp chopped fresh parsley
2 Tbsp thinly sliced garlic
4 Tbsp extra virgin olive oil
2 ea red potatoes
1 lemon wedge
3 slices 1/2-in thick crusty bread
Salt and pepper to taste
Prepare a 6" cast iron skillet
Cut enough 1/8-in. thick slices of red potatoes to cover the bottom of your 6" cast iron skillet. Toss the potato slices with half the olive oil, garlic and parsley. Season to taste. Line the bottom of the skillet with the potatoes, overlapping slightly, bake until the potatoes are half cooked (10 min at 350F).
Prepare the dish:
Toss 4 shrimp with the remainder of the extra virgin olive oil, shaved garlic, chopped parsley. Season to taste with salt and pepper.
Increase the temp of your oven to 475. Add shrimp to pre-cooked skillet and potatoes and place in oven for about 5 min. or until shrimp are cooked.
Place skillet on large oval plate along with 3 crostini's (crusty bread), and a ramekin of 1/2-oz of Sambuca along with a lemon wedge.
Take the oval platter right to the table. At the table, pour the Sambuca over the shrimp and, using a lighter, flame the shrimp (do not use more than 1 Tbsp. of Sambuca).
When the flame goes out, squeeze the lemon wedge over the shrimp and serve.
Tips: u-15 shrimp denotes the size (15 shrimp per pound).
Preheating the oven and skillet will prevent sticking.
Always serve with crusty bread to absorb the juices on the plate.
The skillet must be hot for the shrimp to flame so take you platter right from the oven to the table.
Always season as you go.
When flaming the shrimp use a long kitchen match or a long reach butane lighter. Use extreme caution when flaming the shrimp.
The potatoes may be cooked in the skillet ahead of time and stored under refrigeration until needed, up to one day prior to serving.
Portobello Italian Trattoria, Downtown Disney
12 Ounces *Guanciale
1/2 Cup Extra Virgin Olive oil
1 pint Red Cherry Tomato (cut in half)
1 pint Yellow Pear Tomatoes (cut in half)
2 cups Roasted Roma Tomatoes (roughly chopped)
4 Tbsp Shaved garlic
2 tsp Red Chili Flakes
1 pound ** Bucatini Pasta
Taste Salt and Pepper
Heat a large skillet over medium – high heat. Add Olive oil and allow to heat. Add chili flake and cook to develop flavor (1 – 2 minutes) Add guanciale and allow to render (2- 3 minutes)
Add garlic and cook until slightly golden. Add roasted tomatoes and heat through.
Add fresh tomatoes, toss to combine and season with salt and pepper While sauce is cooking, boil pasta in large pot of salted water until done. Drain pasta and add to tomato mixture. Toss to combine and adjust seasoning. Serve in four warmed pasta bowls of family style on a platter. Garnish with fresh grated parmesan cheese as desired.
Tips: Always boil pasta in a large amount of salted water.
When preparing pasta dishes, starchy water from pasta pot may be used to adjust the consistency of final preparation.
*Guanciale is pork jowl that has been cured like bacon. If it’s not available pancetta or bacon may be used.
**Bucatini is a pasta which looks like spaghetti but has a hole running through it. Bucco means hole in Italian.
Bucatini All’Amatriciana originates from Amatrice which is a village in central Italy near Rome. Bucatini is common in and around Rome.
Portobello Italian Trattoria, Downtown Disney
6 egg yolks
3 Tbsp Sugar
1 pound Mascarpone cheese
1-1/2 cups strong espresso, cooled
2 tsp Dark rum
24 Ladyfingers, packaged
1/2 cup Bittersweet chocolate shavings, for garnish
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth.
Add 1 tablespoon of espresso and mix until thoroughly combined. In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13x9 inch baking dish, breaking them in half, if necessary, in order to fit the bottom.
Spread 1/2 of the mascarpone mixture evenly over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings.
Chef Robert Irvine, Epcot Food and Wine Festival Culinary Demo
3 tbsp. butter
1 tbsp. neutral oil, such as canola or grapeseed
Salt and coarsely ground black pepper
4 tenderloin steaks, each about 6 – 8 ounces
2 shallots, chopped
2 tbsp. canned green peppercorns
1 tbsp. Dijon mustard
2 tbsp. cream
1 cup demi-glace (brown sauce)
Preheat the oven to 200 degrees F (so you can keep the steaks warm).
Put 2 tablespoons of the butter and oil in a large skillet and turn the heat to medium-high. Season the steaks with salt and pepper. When the butter melts, add the steaks and turn the heat to high. Sear on the first side for about 3 minutes, then turn and sear on the second side for 2 – 3 minutes. Lower the heat and cook until just short of your chosen level of doneness, about 7 minutes total for medium-rare. Remove to a utility platter and keep warm in the oven whilst you make the sauce.
Pour out any fat from the skillet leaving the brown bits in there. Add the remaining butter and shallots and cook over medium-high heat, stirring occasionally, until the shallots are soft, about 3 minutes. Add the green peppercorns and cook for 30 seconds. Add the mustard, cream and demi-glace and cook, stirring for 30 seconds.
Pour the sauce over the steaks and serve. Was served with mashed potatoes, grilled onions and asparagus.
Yield: 1 serving.
6-oz. mahi-mahi fillet
Blackfish seasoning to taste (see note)
1 1/2 cups cooked jasmine rice
6 oz. tropical fruit salsa (see note)
2 cilantro sprigs for garnish
1. Rinse fish under cold water. Pat dry. Dust with seasoning.
2. Brush grill grate and wipe with vegetable oil. Heat grill. Place fish on hot grill. Grill, turning once, until center is cooked.
3. Mound rice in middle of serving plate. Place cooked fish on top. Top with tropical fruit salsa. Garnish with 2 cilantro sprigs.
Tropical salsa: Combine 8 ounces each red and green bell peppers, 12 ounces diced red onion, 1 diced and peeled papaya, 1 diced and peeled mango, 1/2 of a cored pineapple (diced) and 1 bunch chopped cilantro. Stir in 2 cups honey, 2 cups lime juice, 1/2 cup lemon juice and 1 cup olive oil. Season with salt and pepper to taste.
[Recipe note: Planet Hollywood uses Blackfish brand seasoning from R.L. Schreiber]
Whole-Wheat Greek Pizza from the Dolphin & Swan resorts
2 Tbsp. Olive Oil (plus more for baking sheet)
1 Cup Cherry Tomatoes
1 Clove Garlic (coarsely chopped)
1 Lb. Whole-Wheat Pizza Dough (thawed, if frozen)
1 Cup (4 Ozs.) Parmesan Cheese (grated)
2 Tbsp. Pine Nuts
2 Cups Baby Arugula
1 Tbsp. Red Wine Vinegar
1/4 Cup Pitted Kalamata Olives (coarsely chopped)
Coarse Salt (to taste)
Freshly Ground Pepper (to taste)
Whole-wheat flour (for work surface)
Method of Preparation:
Turn a large baking sheet upside down and rub with olive oil. Place tomatoes, garlic and 1 tablespoon olive oil in a food processor. Season with salt and pepper. Pulse 3 to 4 times until ingredients are incorporated, but chunky.
On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough until large enough to cover the surface of the baking sheet. (If dough becomes too elastic, let it rest a few minutes.)
Preheat oven to 450°. Spread tomato sauce evenly over dough, leaving a 1-inch border all around. Top with cheese and pine nuts. Season with salt and pepper. Bake until crust is golden (approximately 15 to 20 minutes). Toss arugula with vinegar and 1 tablespoon oil. Season with salt and pepper.
Place pizza on a serving platter. Sprinkle arugula and olives over pizza. Cut into 4 pieces. Serve.
Ragu Bolognese from the Dolphin & Swan resorts
2 Lbs. Ground Veal
1/2 Lb. Ground Pancetta
2 Onions (small, diced)
6 Cloves Garlic (chopped)
1 Cup Celery (grated)
1 Cup Carrots (grated)
1 Tsp. Rosemary
1 Tsp. Thyme
1 Tsp. Anchovy Paste
1 Cup White Wine
1 Cup Tomato Sauce
1 Cup Heavy Cream
Method of Preparation:
Sauté ground veal and pancetta. Remove from pan and drain fat. Using the same pan, add onions, garlic, celery and carrots. Cook thoroughly for 15 minutes. Add rosemary, thyme and anchovy paste. Return cooked meat to the pan and add white wine. Reduce the heat and add tomato sauce. Simmer for 1.5 hours. Add cream and simmer for 10 minutes.
Serve with pappardelle (wide noodles with rippled sides) or your favorite pasta.