EPCOT 2011 Food and Wine Festival

It's that time again world.  Time for the EPCOT International Food and Wine Festival!  It's my favorite time of the year (Mr. T loves it too, mainly for the booze).  We decided to run down to Orlando on a whim to go to the festival and celebrate our 3rd wedding anniversary.

First off, it was hot down there!  I don't get it, our part of Florida was normal but once we hit Orlando the sun moved closer to the earth or something.  Whatever.  I just wasn't prepared and we didn't go as hard core as we could have.  We still had a lot of fun.  Here's what we did, enjoyed, and want to go back to do next time.

The thing I thought was the coolest was the Ocean Spray cranberry bog in the middle of the festival.  I have a small obsession with cranberries and this was just great for me.  It didn't hurt that they were giving away packets of Craisins.  I didn't talk to the cranberry people but they were talking to everyone and answering all types of questions.

On our tour around the world we stopped at England (for booze), Ireland, Japan, Germany, and Mexico.  First up, Ireland.

Mr. T got a snack at the Ireland pavilion.  He got a glass of honey mead and the Fisherman's pie.  It was a mashed potato topped pot pie filled with lobster and scallops.  It was really good and homey tasting.  The honey mead was different.  It was a sweet drink.  I don't really know what mead should taste like so I can't tell you if it's good or not.  It's one of those things that Mr. T has always wanted to try so he did.

 
















Japan was next.  We each got something this go around.  Mr. T got the Spicy Tuna Roll and I got the Tuna and Salmon Sensation.  It might have been a little too hot to eat a party cup full of raw tuna and salmon but boy was it good.  It was insanely simple and just went to prove that sometimes simple is best.  Tuna, salmon, avocado, and soy sauce... that was it.  The spicy roll was really good too.  Again, it was simple but full of good ingredients and it made all the difference.

Next up, Germany.  We stop at this pavilion every year.  Mr. T always gets the sausage link inside of a pretzel roll.  I always get the apple strudel with caramel and vanilla sauce.  It's what we do.

We decided to go to a sit down restaurant for supper instead of grazing.  We decided on the San Angel Inn inside of the Mexico Pavilion.  I've had some pretty horrible meals at Disney restaurants, mainly Magic Kingdom, but still.  I was really impressed with our meal.  The margaritas were fantastic (Mr. T got the jalapeno and I got the blood orange) and my steak was perfect.  I have to say, the thing I was most blown away with was that when the staff found out it was our anniversary they brought us out a little dessert treat, on the house, to celebrate.  I know it was something small but the entire experience was fantastic.  We will be back.

The festival is going on until November 13th.  If you like food or drinks check it out.

Crab and Corn Chowder

I've been holding onto some awesome shrimp stock.  I have been wanting to make crab and corn chowder but i've been trying to hold off until the weather cools off some.  I just can't enjoy a bowl of soup when it's 99 degrees outside.

This recipe came out of one of my Disney cookbooks.  It was the first time I've ever made it.  I did make some changes.  The recipe calls for 1 tablespoon of dill and some Pernod.  I don't like dill and I had to Google Pernod.  It's a liquor that has a licorice flavor, which I can't stand.  I decided to leave them out.

Crab and Corn Chowder:
(Disney Chefs)

Ingredients:

2 cups heavy cream
2 cups half-and-half
1 cup milk
1 cup finely diced potatoes
1 cup finely diced carrots
1/2 pound lump crabmeat, picked over
1/2 cup corn kernels, preferably fresh
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 cup water
1 tablespoon cornstarch
1 cup clan or seafood broth
2 tablespoons finely chopped scallions

Directions:

In a 4 or 5-quart Dutch oven, heat the heavy cream, half-and-half, and milk to a simmer over medium heat.

Add the potatoes, carrots, crabmeat, corn, salt, and pepper. Reduce the heat to low and simmer, stirring occasionally, about 15 minutes, until the vegetables are softened.

Whisk the water and the cornstarch together in a small bowl. Add the cornstarch mixture and the clam broth to the cream mixture and bring to a boil, stirring constantly. Boil for 1 minute, or until thickened.

Just before serving, stir in the scallions.

Honey Sesame Chicken

My sister is a cast member at Disney World in Orlando.  This means at Christmas time the family gets loaded up with sweet Disney swag.  She got me this great cookbook a few years ago.  This is yet another example of me not using my cookbooks to their full potential.

I've been eying this recipe since I got the book.  This was a little time intensive but not really hard and it tasted great.  The batter is what made this to me.  It was a really light batter, which made really crispy chicken pieces.

Honey Sesame Chicken:
(Nine Dragons Restaurant Recipe- Cooking With Mickey and the Disney Chefs)

¾ lb. boneless, skinless chicken breasts, cut into ½ inch by 2 inch strips

Marinade:
Salt, to taste
Sugar, to taste
½ c. water
½ c. cooking wine
2 tsp. sesame oil

Marinate the chicken; stir the marinade ingredients together in a medium bowl, add chicken and toss gently to coat. Let stand for 10 minutes.

Batter:
¾ c. all-purpose flour
¼ c. cornstarch
1 heaping tbs. baking powder
1 egg white, beaten
2/3 c. water
2 tbs. oil
Pinch of salt

Mix together the flour, cornstarch and baking powder, then add the egg white, water and oil.  Put mixture aside for 30 minutes. Make the Honey Sauce white the batter is resting.

Pour enough oil into a 2-quart saucepan to come to a depth of 2 inches. Heat over med-high heat to 320 F.
Place chicken pieces into batter mixture and coat. Using tongs or chopsticks, drop the chicken into hot oil and fry until golden brown, about 2 minutes. Drain on paper towels.  Serve immediately with Honey Sauce.

Honey Sauce:
3 tbs. honey
¼ c. sugar
2 tbs. ketchup
1 tbs. white vinegar
Pinch of salt

Mix all ingredients in a bowl and set aside for the use chicken has been prepared.

After chicken is fried, heat Honey Sauce mixture in a clean frying pan over med-high heat. Stir until mixture bubbles.  Mix chicken pieces into sauce with a spatula.  Place on serving dish and serve immediately.  Sprinkle with chopped green onions and toasted white sesame seeds.