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Epcot® International Food & Wine Festival Menus and Recipes!! Yum!!

 

 

It’s that time of year again, Walt Disney’s International Food & Wine Festival! I’m hoping that if I talk about it enough my boyfriend, he will break down and take us when we go to Universal Orlando Halloween Horror Nights.  Last year we ate around the world, it took the WHOLE day and around $200.00 for just the two of us  but it was DELICIOUS! My favorite was Argentina’s Beef Empanadas (we went around and ate those like 3 times) and Canada’s Cheese Soup (3 times too..haha). Have you gone to the Food & Wine Festival?

 

 

International Cuisine and Marketplaces

Take a tour across 6 continents through their most mouthwatering foods and beverages! Savor a delicious array of options at Epcot International Food & Wine Festival, September 28 through November 12, 2012.

Nearly 30 international marketplaces offer tapas-sized portions of regional specialties. Recommended wines and beers make perfect pairings at each marketplace. New Festival flavors celebrate the culinary adventures of Florida Local and the Terra marketplace, which features vegan cuisine. In addition to cultural cuisine, exhibits along the promenade showcase the entertainment and traditional crafts of several countries.

Explore a variety of flavorful favorites and new festival additions:

ARGENTINA

Culinary Offerings:

  • Beef Empanada
  • Grilled Beef Skewer with Chimichurri Sauce and Boniato Purée

Beverage Selections:

  • Terrazas Reserva Chardonnay
  • Terrazas Reserva Cabernet Sauvignon
  • Terrazas Reserva Torrontes
  • Terrazas Reserva Malbec
AUSTRALIA

Culinary Offerings:

  • Shrimp on the Barbie with Pepper Berry Citrus Glaze
  • Grilled Lamb Chop with Mint Pesto and Potato Crunchies
  • Lamington

Beverage Selections:

  • Rosemount Estate Traminer Riesling
  • Rosemount Estate Chardonnay Semillon
  • Rosemount Estate Cabernet Sauvignon Merlot Shiraz
  • Rosemount Estate Shiraz Cabernet
BELGIUM

Culinary Offerings:

  • Steamed Mussels in Hoegaarden Beer Broth and Baguette
  • Belgian Waffle with Berry Compote and Whipped Cream
  • Guylian Belgian Chocolate Seashell Truffles

Beverage Selections:

  • Hoegaarden
  • Stella Artois
  • Leffe Blonde
  • Leffe Brune
  • Godiva Chocolate Liqueur Iced Coffee
BREWER’S COLLECTION

Beverage Selections:

  • Radeberger Pilsner
  • Altenmünster Oktoberfest
  • Altenmünster Dunkel
  • Hövels
  • Schöfferhofer Weizen
  • Schöfferhofer Grapefruit
  • Berliner Kindl Dark
  • Sion Kölsch
CANADA

Culinary Offerings:

  • Canadian Cheddar Cheese Soup
  • Chicken Chipotle Sausage with Sweet Corn Polenta and “Minus 8” Onion Jam
  • “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce

Beverage Selections:

  • Neige Première Apple Ice Wine
  • Neige Bubble
  • Mission Hill Family Estate Syrah
  • Moosehead Beer
CARIBBEAN

Culinary Offerings:

  • Ropa Vieja with Cilantro Rice
  • Jerk Spiced Chicken Drumstick with Mango Chutney

Beverage Selections:

  • Bacardi® Frozen Dragon Berry Colada
  • Bacardi® Torched Cherry Frozen Cherry Limeade
CHEESE

Culinary Offerings:

  • Cheese Fondue with Sourdough Bread
  • Trio of Artisan Cheeses: Beecher’s Flagship Reserve Cheddar, La Bonne Vie Goat Brie and Rogue River Creamery Echo Mountain Blue Cheese

Beverage Selections:

  • Sterling Vintner’s Collection Sauvignon Blanc
  • Sterling Vintner’s Collection Riesling
  • Sterling Vintner’s Collection Pinot Noir
  • Sterling Vintner’s Collection Meritage
CHINA

Culinary Offerings:

  • Mongolian Beef with Chinese Steamed Bun
  • Pork Pot Stickers
  • Chicken Satay with Spicy Peanut Sauce and Pickled Vegetables
  • Mango Tapioca Pudding

Beverage Selections:

  • Tsing Tao Beer
  • Francis Ford Coppola Su Yuen Riesling
  • Francis Ford Coppola Su Yuen Syrah
  • Happy Lychee with Vodka
  • Sunny Guava with Coconut Rum
CRAFT BEER

Beverage Selections:

  • Widmer Rotator IPA: Spiced IPA, Portland, OR
  • Red Hook Pilsner, Portsmouth, NH
  • Blue Moon Seasonal, Golden, CO
  • Leinenkugel’s Berry Weiss, Chippewa Falls, WI
  • Florida Beer Company’s Devil’s Triangle, Florida
  • Abita Purple Haze, Abita Springs, LA
  • Full Sail IPA, Hood River, OR
  • Sierra Nevada Pale Ale, Chico, CA
DESSERTS & CHAMPAGNE

Culinary Offerings:

  • Yogurt Panna Cotta with Orange Cake, Raspberries and Pomegranate
  • Lemon Custard Verrine with Blueberry Compote
  • Dark Chocolate Mousse with Chili and Salted Caramel

Beverage Selections:

  • Nesquik Frozen Chocolate Foam
  • Nesquik Frozen Strawberry Foam
  • Moët & Chandon Ice Impérial
  • Moët & Chandon Rosé Impérial
  • Moët & Chandon Nectar Impérial
  • Moët & Chandon Impérial
FIFE & DRUM

Beverage Selections:

  • Red Stag Lemonade by Jim Beam®
  • Red Stag Honey Tea Lemonade by Jim Beam®
FLORIDA LOCAL – NEW!

Culinary Offerings:

  • White Corn Arepa with Mangalitsa Pork Rillette and Zellwood Sweet Corn Salad
  • Florida Shrimp Ceviche with Fire Roasted Vegetables, Fried Plantains and Cilantro

Beverage Selections:

  • Florida Beer Company Florida Lager
  • Florida Beer Company Key West Southernmost Wheat
  • Florida Orange Grove Key Limen
  • Florida Orange Grove Hurricane Class 5, Florida White Sangria
FRANCE

Culinary Offerings:

  • Escargots Persillade en Brioche
  • Coq au Vin sur Gratin de Macaroni
  • Créme Brûlée au Chocolat au Lait

Beverage Selections:

  • Chardonnay, Bouchard Aîné & Fils
  • Merlot, Château de Mercade Bordeaux
  • Sparkling Pomegranate Kir
  • Eiffel Sour Cosmo Slush
GERMANY

Culinary Offerings:

  • Schinken Nudel (Pasta Gratin with Ham and Cheese)
  • Roast Bratwurst in a Pretzel Roll
  • Apple Strudel with Karamel-Vanilla Sauce

Beverage Selections:

  • Selbach-Oster Estate Spätlese
  • JH Selbach Riesling Classic
  • JH Selbach Riesling QbA Red Label
  • Niersteiner Spiegelberg Dornfelder
  • Radeberger Pilsner
  • Altenmünster Dunkel
GREECE

Culinary Offerings:

  • Greek Salad with Pita Bread
  • Griddled Greek Cheese with Pistachios and Honey
  • Chicken Souvlaki with Tzatziki
  • Spanakopita
  • Dannon® Oikos® Greek Yogurt Cups

Beverage Selections:

  • Domaine Skouras Moscofilero
  • Domaine Skouras St. George
  • Sigalas Assyrtiko
  • Alpha Axia Syrah
HAWAI’I

Culinary Offerings:

  • Kalua Pork Slider with Sweet and Sour Dole Pineapple Chutney and Spicy Mayonnaise
  • Tuna Poke with Seaweed Salad and Lotus Root Chips

Beverage Selections:

  • Seven Tiki® Mai Tai
  • Heitz Cellar Chardonnay
  • Kona Brewing Company Big Wave Golden Ale
  • Kona Brewing Company Pipeline Porter
HOPS & BARLEY

Culinary Offerings:

  • Linda Bean’s® Lobster Claw Cuddler® Chilled with Herb Mayonnaise
  • Linda Bean’s® Perfect Maine Lobster Roll®
  • Linda Bean’s® Maine Home Style Clam Chowder
  • Pumpkin Mousse with Craisins and Orange Sauce

Beverage Selections:

  • Samuel Adams Boston Lager®
  • Samuel Adams® Seasonal
  • Samuel Adams Cherry Wheat®
  • 17th Anniversary Festival Beer– Samuel Adams® Chocolate Bock
  • Samuel Adams Light®
  • Samuel Adams® Cream Stout
  • Samuel Adams® Latitude 48 IPA
  • Angry Orchard Hard Cider
IRELAND

Culinary Offerings:

  • Lobster and Seafood Fisherman’s Pie
  • Kerrygold® Cheese Selection: Irish Aged Cheddar, Dubliner and Cashel Blue with Apple Chutney and Brown Bread
  • Warm Chocolate Lava Cake with Bailey’s Ganache

Beverage Selections:

  • Guinness
  • Bunratty Mead Honey Wine
  • Bunratty Potcheen Chilled Irish Coffee
ITALY

Culinary Offerings:

  • Ravioli di Formaggio All’emiliana (Baked Cheese Ravioli, Creamy Beef Bolognese, Parmesan, Mozzarella)
  • Salsiccia e “Papacelli” Napoletani (Sweet Sausage, Red Pepper, Ciaibatta Bread)
  • Cannoli al Cioccolato (Chocolate-Covered Cannoli filled with Ricotta, Chocolate, Candied Fruit)

Beverage Selections:

  • Moretti Beer
  • Prosecco Zardetto
  • Pinot Grigio Mezzacorona
  • Chianti Castello di Quercetto
  • Italian Margherita
JAPAN

Culinary Offerings:

  • Spicy Hand Roll (Tuna & Salmon with Chili Pepper, Soy Sauce & Sesame Oil Topped with Kazan Volcano Sauce)
  • Karaage Hand Roll (Crispy Chicken Breast with Sushi Rice and Spicy Mayonnaise)
  • California Roll (Avocado, Cucumber, Crab, Mayonnaise, Smelt Roe Rolled in Sushi Rice and Seaweed)
  • Sukiyaki Beef Pan (Marinated Thinly Sliced Rib Eye with Sauteed Onions and Teriyaki Sauce Served in a Bun)

Beverage Selections:

  • Kirin Ichiban Draft Beer
  • Sake-Kikusui Super Dry, Junmai
  • Sake-Bishounen Junmai Ginjo
  • Sake Strawberry Mist
MEXICO

Culinary Offerings:

  • Crispy Shrimp Taco with Chipotle Lime Mayo and Cabbage Served on a Flour Tortilla
  • Taco de Filete with Cascabel Pepper Sauce and Scallions Served on a Flour Tortilla
  • Natilla de Cajeta (Caramel Custard Served with Sauce)

Beverage Selections:

  • Dos Equis Beer
  • L.A. Cetto Chardonnay
  • L.A. Cetto Petite Sirah
  • Lime Strawberry Margarita On the Rocks
  • Tequila Flight: Tequila Blanco, Reposado and Anejo
MOROCCO

Culinary Offerings:

  • Kefta Pocket (Ground Seasoned Beef in a Pita Pocket)
  • Merguez Sausage (Beef and Lamb Sausage with Grilled Peppers and Onions)
  • Baklava

Beverage Selections:

  • Casa Beer
  • Amazigh Red
  • Sangria
  • Mimosa Royale
NEW ZEALAND

Culinary Offerings:

  • Seared Sea Scallop with Kumara Red Curry Puree and Apple Radish Salad
  • Lamb Meatball with Spicy Tomato Chutney

Beverage Selections:

  • Kim Crawford Pinot Grigio
  • Kim Crawford Sauvignon Blanc
  • Kim Crawford Un-Oaked Chardonnay
  • Kim Crawford Pinot Noir
POLAND

Culinary Offerings:

  • Kielbasa & Potato Pierogie with Caramelized Onions and Sour Cream
  • Zapiekanki-Toasted Mushroom, Caramelized Onion and Cheese Bread with House Made Ketchup

Beverage Selections:

  • Chandon Carneros Chardonnay
  • Tyskie
  • Belvedere® Frozen Lemon Apple “Tea”
SCANDINAVIA

Culinary Offerings:

  • Taste of Scandinavia: Cured Salmon, Herring and Shrimp Salad
  • Swedish Meatballs with Lingonberries
  • Rice Pudding with Driscoll’s® Only The Finest Berries™

Beverage Selections:

  • Iron Horse Fairy Tale Cuvee
  • Xanté
  • Xanté Sunshine
SINGAPORE

Culinary Offerings:

  • Beef Rendang with Jasmine Rice
  • Seared Mahi Mahi with Jasmine Rice and “Singa” Sauce

Beverage Selections:

  • Tiger Beer
  • Marqués de Cáceres Satinela
  • Singapore Sling
SOUTH AFRICA

Culinary Offerings:

  • Seared Filet of Beef with Smashed Sweet Potatoes and Braai Sauce
  • Spinach and Paneer Cheese Pocket

Beverage Selections:

  • Fairview Sauvignon Blanc
  • Fairview Pinotage
SOUTH KOREA

Culinary Offerings:

  • Lettuce Wrap with Roast Pork and Kimchi Slaw
  • Mung Bean Pancake with Shrimp and Kimchi Sauce

Beverage Selections:

  • Bohae Black Raspberry Wine-Bokbunjajoo
  • Chung Ha Soju Fruit Slushy
  • Chung Ha Soju
TERRA – NEW!

Culinary Offerings:

  • Trick’n Chick’n Curry with Basmati Rice featuring Gardein Chick’n Breast
  • Chili Colorado with House Made Chips & Cashew Cheese, featuring Gardein Beefless Tips
  • Chocolate Cake with Passion Fruit Sorbet and Coconut Foam

Beverage Selections:

  • Paul Dolan Sauvignon Blanc
  • Paul Dolan Pinot Nior
  • Silk® Berry Smoothie

Please note:

  • Alcoholic beverages are only served to Guests 21 years of age and older.
  • Schedules and entertainment are subject to change.

 

 

Festival Recipes

Want to prepare festival dishes in the comfort of your home? Use the recipes below to feed your friends and family.

 

Festival Cookbook
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 Center to purchase your own festival cookbook.

Singapore Sling

Ingredients:
1 1/2 ounces Hendrick’s Gin
1 ounce cherry brandy
1 ounce pineapple juice
1 teaspoon grenadine
Splash of club soda
1 maraschino cherry, for garnish

Directions:
1. Pour Hendrick’s, cherry brandy, pineapple juice and grenadine into shaker; fill with ice and vigorously shake for 30 seconds.
2. Pour into a tall glass and top with club soda; garnish with maraschino cherry.

California Sushi Roll

Ingredients:
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

Directions:
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

Ingredients:
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

Directions:
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

Directions:
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

Ingredients:
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

Directions:
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.

 

[Taken from Disneyworld.com]
– Megan

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Comments
6 Responses to “Epcot® International Food & Wine Festival Menus and Recipes!! Yum!!”
  1. essentjewels says:

    I would love to go to an event like this!

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