Chocoflan
Epcot International Festival of the Arts, at El Artista Hambriento (The Hungry Artist) Food Studio near the Mexico Pavilion.
Serves 12
Chocoflan:
· 1/4 cup cajeta (or dulce de leche)
· 1 1/2 cups all-purpose flour
· 6 tablespoons unsweetened cocoa powder
· 1 teaspoon baking soda
· 1 teaspoon baking powder
· 10 1/2 tablespoons butter, softened
· 1 cup sugar
· 5 eggs, divided
· 2 tablespoons brewed espresso, cooled
· 1 cup whole milk
· 1 (14 ounce) can sweetened condensed milk
· 1 (12 ounce) can evaporated milk
· 1 teaspoon vanilla
Topping:
· 1 cup cajeta (or dulce de leche)
· 1/4 cup hazelnuts, crushed
· 1/4 cup powdered sugar
For Chocoflan:
1. Preheat oven to 350°F. Spray 9×13-inch baking pan with non-stick cooking spray. Set aside.
2. Place cajeta in microwave-safe bowl and cook, stirring every 15 seconds, for 45 seconds to 1 minute, until cajeta pours easily. Spread and evenly coat bottom of prepared 9×13-inch baking pan.
3. Mix flour, cocoa powder, baking soda, and baking powder in medium mixing bowl. Set aside.
4. Cream butter in bowl of electric mixer fitted with paddle attachment until smooth. Add sugar and cream until fluffy. Beat in 1 egg and cooled espresso until smooth.
5. Add 1/2 of flour mixture and 1/2 of milk and beat on low speed. Repeat with remaining flour and milk; beat until smooth.
6. Spread over top of cajeta in prepared pan and set aside.
7. Combine evaporated milk, sweetened condensed milk, vanilla, and remaining 4 eggs in blender and purée until smooth and fluffy. Evenly pour over cake batter.
8. Place 9×13-inch pan in larger baking pan and fill larger pan with water until 1/3 full.
9. Bake 50-55 minutes or until knife inserted in center of cake comes out clean.
10. Remove from water bath and cool for 1 hour.
To serve:
1. Run knife around the edge of cake. Place large baking sheet on top of pan and flip pan to release cake. Cut the cake in half, making 2 rectangles, approximately 9×6 inches each. Place 1 rectangle, cake side down, on a platter using two spatulas. Top with second rectangle.
2. Warm 1 cup cajeta in microwave for 1 minute, until warm. Spread on top of chocoflan and sprinkle with hazelnuts.
3. Cut into squares; dust top with powdered sugar before serving.
*Cook’s Notes: Dulce de leche may be used in place of cajeta.
Pastelón (Latin Meat Pie)
Epcot International Festival of the Holidays, Feast of the Three Kings, WDW
Serves 4
Green Sofrito
· 10 large cloves garlic
· 1/4 cup chopped cilantro, large stems removed
· 1/4 cup chopped culantro, large stems removed
· 2 tablespoons chopped green onion
· 1/4 cup chopped cubanelle pepper
· 1/2 cup chopped white onion
· 1 cup chopped green pepper
· 1 cup chopped red pepper
· 1 teaspoon dried oregano
· 1/8 teaspoon ground black pepper
· 1 cup water
Sofrito ground beef
· 1 tablespoon canola oil
· 3 tablespoons diced white onion
· 1 pound ground beef
· 3/4 cup green sofrito batch (recipe above)
· 1/4 teaspoon coarse salt
· 1/4 teaspoon ground black pepper
· 1/4 teaspoon ground cumin
· 1/2 cup drained diced tomatoes
· 2 tablespoons tomato paste
· 1/4 teaspoon Tabasco sauce
· 3 tablespoons sliced Spanish green olives
Sweet plantain mash
· 1 pound frozen sweet plantains, thawed (or 2 fresh plantains, peeled and sliced lengthwise)
· 1/2 teaspoon coarse salt
· 1 cup chicken stock
Meat pie topping
· 1 cup mozzarella cheese
Directions:
For Green Sofrito:
1. Combine all ingredients in blender and purée until smooth. Set aside.
For sofrito ground beef:
1. Heat oil in a large pan over medium heat, add onions and sauté until translucent.
2. Add ground beef, stirring to break up beef. Add 3/4 cup green sofrito, salt, pepper, and cumin; continue to stir until beef is fully cooked.
3. Add diced tomatoes, tomato paste, and Tabasco sauce. Lower heat to medium-low and cook for an additional 5 to 8 minutes.
4. Stir in green olives. Consistency should be semi wet but not swimming in liquid. Set aside.
For sweet plantain mash:
1. Preheat oven 325˚.
2. Place sweet plantains in a single layer on a parchment paper-lined baking sheet. Bake for 15 to 20 minutes until the plantains are slightly caramelized but not too dark.
3. Mash plantains and salt in medium-size mixing bowl. Slowly add chicken stock, mashing to a creamy mash potato-style consistency, some lumps are okay. (Note: Depending on the plantains, you may not need all of the stock).
For Pastelón (Latin Meat Pie):
1. Preheat oven to 350˚.
2. Spray 2-quart baking dish with cooking spray.
3. Place sofrito ground beef in the baking dish, cover beef with sweet plantain mash, top with mozzarella cheese.
4. Bake for 15 to 20 minutes until meat pie is bubbly and cheese is golden brown.
Cook’s Notes:
Sofrito is a base for many Latin dishes. This batch makes 2 cups so you will have plenty left over to use for other dishes. Refrigerate up to 1 week or freeze up to 2 months. Culantro may be hard to find so you may double the amount of cilantro for a similar flavor.
Spicy Ahi Tuna Tostadas
Frontera Cocina, (Taste of Baja menu) Disney Springs
Makes 6 tostadas
· ¼ cup good-quality mayonnaise
· 1 canned chipotle chile in adobo
· 1/3 cup olive oil
· ½ teaspoon (or more) pure powdered chipotle chile
· 2 to 3 tablespoons finely grated ginger
· Salt
· ¾ pound sashimi-quality ahi (yellowfin) tuna fillet
· ½ medium seedless cucumber
· ½ large Honeycrisp apple, cored
· The juice of a large lime
· 6 tostadas (crisp-fried corn tortillas)
· Flaked sea salt for garnish
· Cilantro leaves for garnish
In a blender or food processor, combine the mayonnaise and single canned chile. Pulse to combine, then process until thoroughly blended.
In a medium bowl, combine the olive oil, powdered chipotle and ginger.
With a sharp knife, cut the tuna into small dice—I like ¼-inch cubes—and scoop into a bowl. Finely dice the cucumber and the apple to the same size as tuna. Combine with the olive oil mixture and season with salt, usually about a generous ½ teaspoon. Refrigerate for about ½ hour for the flavors to mingle.
Just before serving, stir the lime juice into the tuna mixture and taste. Adjust with more lime and salt if you think necessary. Smear a portion of the mayonnaise on each tostada, pile on a portion of the tuna mixture, sprinkle with flaked salt and decorate with cilantro leaves.
Guava-Stuffed French Toast
Spyglass Grill, Caribbean Beach Resort, WDW
Serves 4
CREAM CHEESE ICING
1/2 cup cream cheese, softened
1/4 cup powdered sugar
2 tablespoons heavy cream
CREAM CHEESE FILLING
1 (8 ounces) package cream cheese, softened
1/2 cup powdered sugar
GUAVA SAUCE
1 cup guava paste, cut into 1/2-inch cubes
3/4 cup water
EGG CUSTARD
1 cup whole milk
1 cup heavy cream
3 eggs
1 teaspoon vanilla paste
FRENCH TOAST
1 tablespoon butter
8 slices, brioche, cut into 3/4-inch thick slices
8 slices guava paste, cut into 1/4-inch thick strips
1 pint strawberries, sliced
FOR CREAM CHEESE ICING:
1. Whip cream cheese in a bowl of electric mixer fitted with a paddle attachment. Add powdered sugar and whip until fluffy.
2. Add heavy cream and beat until mixed. Set aside.
FOR CREAM CHEESE FILLING:
1. Place cream cheese in bowl of electric mixer fitted with paddle attachment. Whip until smooth.
2. Add powdered sugar and mix until fluffy. Set aside.
FOR GUAVA SAUCE:
1. Combine guava paste and water in small saucepan. Cook over medium heat, stirring occasionally, for 10 minutes, until thick syrup forms.
2. Keep warm until ready to serve.
FOR EGG CUSTARD:
1. Combine milk, cream, eggs, and vanilla paste in medium bowl. Whisk until smooth.
2. Set aside.
FOR FRENCH TOAST:
1. Heat butter in large skillet over medium heat, until butter is melted.
2. Dip 2 slices of brioche in egg custard, making sure to coat both sides of bread. Remove from custard and place on hot skillet.
3. Cook for 2 minutes, until golden brown. Turn brioche over. Place 1/4 of the cream cheese filling on one piece of bread and 2 slices of guava paste on the other. Cook for one minute. Reduce heat to low and press guava paste and cream cheese filling sides together. Cook for 1-2 minutes, until fillings begin to melt.
4. Place on a plate and top with guava sauce, cream cheese icing, and strawberries.
5. Repeat with remaining slices of brioche.
Carne Guisada
Florida Fresh Outdoor Kitchen , Epcot International Flower & Garden Festival, WDW
Serves 4
BLACK BEAN CAKES
2 tablespoons olive oil, divided
1/2 small white onion, diced
1/2 medium red bell pepper, diced
1/2 medium green pepper, diced
1 garlic cloves, minced
1/2 tablespoon ground cumin
1 (14.5 ounce) cans black beans, rinsed and drained
1 chipotle peppers, chopped
Salt, to taste
Pepper, to taste
1/2 cup cooked quinoa
3/4 cups corn flour
FOR CARNE ASADA
1 teaspoon olive oil
1 small white onion, diced
1 medium red bell pepper, diced
1 clove garlic, minced
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 pound cooked beef brisket, shredded
1 bay leaf
1/2 cup green olives, sliced
2 tablespoons chopped cilantro
TOMATO RELISH
2 medium red tomatoes, diced
1/4 small red onion, diced
1 tablespoon chopped parsley
1 tablespoon olive oil
2 tablespoons white balsamic vinegar
Salt, to taste
Black pepper, to taste
CILANTRO SOUR CREAM
1/2 cup sour cream
2 teaspoons lime juice
2 tablespoons chopped cilantro
GARNISH
1/4 cup chopped cilantro
FOR BLACK BEAN CAKE:
1. Heat 1 tablespoon of olive oil in a small sauté pan over medium heat until hot. Add onion, red bell pepper, and green bell pepper and sauté for 5 minutes, until tender.
2. Stir in garlic and cumin, cook for 1 minute. Remove from heat and place in a large mixing bowl.
3. Stir in black beans and chipotle peppers, mashing with a fork. Season with salt and pepper, to taste.
4. Mix in quinoa and corn flour.
5. Divide into 4 balls and flatten to make patties.
6. Heat remaining 1 tablespoon of olive oil in a large sauté pan until hot.
7. Cook black bean patties for 3 minutes on each side, until crispy.
8. Keep warm until ready to serve.
FOR CARNE ASADA:
1. Heat oil in a large pot over medium heat, until hot. Add the onion, red bell pepper, and green bell pepper, and sauté until tender.
2. Stir in garlic, tomato paste, and diced tomatoes.
3. Add the cooked brisket, bay leaf, green onions, and chopped cilantro.
4. Keep warm until ready to serve.
FOR TOMATO RELISH:
1. Combine tomato, red onion, parsley, olive oil, and white balsamic vinegar in a small bowl. Season with salt and pepper to taste.
2. Refrigerate until ready to serve.
FOR CILANTRO SOUR CREAM:
1. Mix sour cream, lime juice, cilantro, and salt in a small mixing bowl.
2. Refrigerate until ready to serve.
TO SERVE:
1. Place 1 seared black bean cake on each plate. Top with 1/2 cup of the carne asada.
2. Top with tomato relish and cilantro sour cream.
3. Garnish with additional cilantro.
Cotton Candy Milkshake
Disney Fantasy Cruise Ship
Milkshake Ingredients:
- 3 scoops Candy Explosion gelato (substitute with your favorite sweet flavored gelato or ice cream like Bubble Gum or Blueberry and add a handful of Nerds candy)
- 2 cups vanilla shake mix
Toppings:
- Strawberry jam
- Whipped cream
- Sprinkles
- Cotton candy
Directions:
- Prepare the cup with strawberry jam inside.
- Blend gelato and shake mix until smooth.
- Pour milkshake into cup and top with whipped cream, sprinkles and cotton candy.