Tatania
Disney Foodie
- Joined
- Jul 26, 2007
Thanks Riahsha for getting all those recipes. I requested one after my last visit to WDW in Nov. but doubt I'll get it. It's hard to get recipes these days from Guest Relations. The new "Best of Epcot Festivals" Cookbook has some good recipes though I don't have time to transcribe them. I'll post a couple that I recently made which are very good.
Kale Salad with Dried Cherries, Almonds and Goat Cheese
from Florida Fresh
Serves 6 to 8 as a side salad or four entrée salads
Kale Salad
1/2 bunch kale leaves, tough stems removed, chopped (approximately 2 cups)
6 fresh Brussels sprouts, stems removed and sliced thin lengthwise
2 cups broccoli slaw mix
1/2 cup chopped radicchio leaves
1/2 cup fine shredded green cabbage
1 cup cooked red quinoa (approximately 1/3 cup uncooked, follow package directions)
1/2 cup dried cherries
1/2 cup crumbled goat cheese, for garnish
1/2 cup toasted sliced almonds, for garnish
White Balsamic Vinaigrette
1/4 cup minced shallots
1/2 cup white balsamic vinegar
2 tablespoons honey
1 1/4 cup extra virgin olive oil
Coarse salt and fresh ground pepper to taste
For Kale Salad
Mix together kale, Brussels sprouts, broccoli slaw mix, radicchio, cabbage, quinoa and dried cherries in a large bowl.
For White Balsamic Vinaigrette
Place shallots, vinegar and honey in blender or food processor. Blend on low and slowly add all of oil until blended. Season with salt and pepper.
To Serve
Toss salad with desired amount of white balsamic vinaigrette. Divide salad among plates and sprinkle with goat cheese and toasted almonds. Refrigerate any unused vinaigrette.
Tarte a L'Onion Alsacienne (Alsation Onion Tart)
Fleur de Lys Outdoor Kitchen
Serves 4
2 tablespoons butter
2 tablespoons olive oil
1 pound yellow onions, thinly sliced
1 teaspoon coarse salt
1 sheet puff pastry, thawed
2 eggs
2 tablespoons heavy cream
1 teaspoon fresh ground thyme
1 teaspoon fresh ground rosemary
1. Preheat oven to 400°F.
2. Heat butter and olive oil in a large sauté pan over medium-high heat. Add onions and salt, string to combine. Cook 25 to 30 minutes, or until onions are golden and caramelized. Set aside to cool.
3. As onions cool, roll pastry into a 12 in. square on a lightly floured surface. Brush edges lightly with water and fold edges, creating a 1 1/2 inch border. Press lightly with a fork to seal. Prick centre of dough with a fork 15 times.
4. Place dough on a parchment lined baking sheet. Bake pastry for eight minutes.
5. In a large bowl, whisk together eggs and cream. Add cooled onions, thyme and rosemary, stirring to combine. Carefully transfer onion-egg mixture to the centre of the par -baked pastry. Return tart to oven and bake for 15 minutes. Cool before slicing.
Note: While the Fleur de Lys Outdoor Kitchen serves individual tarts, this recipe makes a rustic, 12 inch tart that's perfect for brunch, lunch or dinner. It's the ultimate French comfort food - and better the next day.
Kale Salad with Dried Cherries, Almonds and Goat Cheese
from Florida Fresh
Serves 6 to 8 as a side salad or four entrée salads
Kale Salad
1/2 bunch kale leaves, tough stems removed, chopped (approximately 2 cups)
6 fresh Brussels sprouts, stems removed and sliced thin lengthwise
2 cups broccoli slaw mix
1/2 cup chopped radicchio leaves
1/2 cup fine shredded green cabbage
1 cup cooked red quinoa (approximately 1/3 cup uncooked, follow package directions)
1/2 cup dried cherries
1/2 cup crumbled goat cheese, for garnish
1/2 cup toasted sliced almonds, for garnish
White Balsamic Vinaigrette
1/4 cup minced shallots
1/2 cup white balsamic vinegar
2 tablespoons honey
1 1/4 cup extra virgin olive oil
Coarse salt and fresh ground pepper to taste
For Kale Salad
Mix together kale, Brussels sprouts, broccoli slaw mix, radicchio, cabbage, quinoa and dried cherries in a large bowl.
For White Balsamic Vinaigrette
Place shallots, vinegar and honey in blender or food processor. Blend on low and slowly add all of oil until blended. Season with salt and pepper.
To Serve
Toss salad with desired amount of white balsamic vinaigrette. Divide salad among plates and sprinkle with goat cheese and toasted almonds. Refrigerate any unused vinaigrette.
Tarte a L'Onion Alsacienne (Alsation Onion Tart)
Fleur de Lys Outdoor Kitchen
Serves 4
2 tablespoons butter
2 tablespoons olive oil
1 pound yellow onions, thinly sliced
1 teaspoon coarse salt
1 sheet puff pastry, thawed
2 eggs
2 tablespoons heavy cream
1 teaspoon fresh ground thyme
1 teaspoon fresh ground rosemary
1. Preheat oven to 400°F.
2. Heat butter and olive oil in a large sauté pan over medium-high heat. Add onions and salt, string to combine. Cook 25 to 30 minutes, or until onions are golden and caramelized. Set aside to cool.
3. As onions cool, roll pastry into a 12 in. square on a lightly floured surface. Brush edges lightly with water and fold edges, creating a 1 1/2 inch border. Press lightly with a fork to seal. Prick centre of dough with a fork 15 times.
4. Place dough on a parchment lined baking sheet. Bake pastry for eight minutes.
5. In a large bowl, whisk together eggs and cream. Add cooled onions, thyme and rosemary, stirring to combine. Carefully transfer onion-egg mixture to the centre of the par -baked pastry. Return tart to oven and bake for 15 minutes. Cool before slicing.
Note: While the Fleur de Lys Outdoor Kitchen serves individual tarts, this recipe makes a rustic, 12 inch tart that's perfect for brunch, lunch or dinner. It's the ultimate French comfort food - and better the next day.