Belgian White Ale (Wit) - Boil in a Bag

For all you Boil in a Bag (BIAB) fanatics, here's a recipe I adapted from various others. BIAB is currently my favorite way to brew, and I can't recommend it enough. This Belgian white ale is delicious, probably the best beer I've ever brewed. As you can see, it's got great color and that thick head and long retention is due to the wheat.

It tastes like a better Hoegaarden or Blue Moon and a less-spiced Allagash White. Mellow and completely drinkable on any day of the year, especially a warm summer day. Next time, I may increase the ginger to give it a bit more kick. It's the kind of beer you dream of to quench your thirst and just want to relax. Enjoy!

Belgian White Ale (Wit) - Boil in a Bag

Yield: 5 gallons
Ingredients

• 5 lbs Belgian pilsner 2-row
• 3 lbs flaked wheat (unmalted)
• 1 lb wheat malt
• 0.6 oz Saaz hops (8.2% AA)
• 3/4 oz coriander, broken with a rolling pin
• 1/2 oz dried sweet orange
• 1/4 oz dried bitter orange
• 1 g ground ginger
• 1 packet Belgian Witbier Yeast (Wyeast 3944)
• 113 g corn sugar, for priming

Cooking Directions

1. Line the kettle with the mesh bag. Heat 3 gallons of water to 160 F. Turn off burner.
2. Slowly add the grist (crushed grain) to the mesh bag, immersed in the water. Stir well to mix, breaking up any clumps of grist.
3. Mash at 152 °F for 75 minutes. Cover and let rest.
4. While stirring, raise to 168 F. Hold for 10 minutes. Drain bag in fermenter bucket.
5. Boil for 60 mins. Add all but 2 or 3 hops pellets at 60 mins, then the 2 or 3 pellets at knockout. Add coriander and orange peel at knockout.
6. Cool the wort in ice bath in the sink to approximately 100 F.
7. While the wort cools, sanitize the fermenting equipment – fermenter, lid, fermentation lock, hydrometer, etc – along with the yeast pack and a pair of scissors.
8. Pour the cooled wort into your fermenter. Leave any thick sludge in the bottom of the kettle.
9. Add cold water as needed to bring the volume to 5 gallons. Aerate the wort.
10. Measure specific gravity of the wort with a hydrometer and record.
11. Add yeast once the temperature of the wort is 78°F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.
12. Seal the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter.
13. Hold in primary fermenter for 14 days at 69 °F (21 °C).
14. Bottling
15. Boil corn sugar in 16 oz water. Pour into fermenter and gently mix. Wait 15 minutes then fill and cap bottles.
16. Allow to carbonate and age for 14 days.

Orange Soy Herb Tuna Steak

If you can get the tuna to be just a tad pink right in the center, you'll discover a smoothness that silk wishes it could achieve. The longer the tuna marinates, the better this will be. Try overnight to 24 hours if you've got the time. Enjoy!

Ingredients

1/4 cup orange juice
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon dried parsley
1 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
4 (4 ounce) tuna steaks

Directions

1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Disney's Berry Crisp with Strawberry Sorbet

Berry Crisp with Strawberry Sorbet

Food and Wine Festival

Serves 8

Ingredients

Sorbet

3 c. fresh strawberries, hulled and quartered
½ c. honey
1 c. sugar
3 T. lemon juice

Filling

1 lb. fresh raspberries
1 lb. fresh blueberries
1 lb. fresh blackberries
1 lb. ripe strawberries
4 oz. granulated sugar
1 oz. flour
1 ½ oz. Grand Marnier
Zest of 1 orange

Crisp Topping

17 oz. sugar, divided
17 oz. brown sugar, divided
7 oz. oats
14 oz. pecans
14 oz. walnuts
8 oz. melted butter
6 oz. coconut flakes
16 oz. flour
6 oz. soft butter

Directions

Sorbet

1. Place the strawberries in a food processor and puree until smooth.
2. Strain the strawberries through a fine chinois.
3. Whisk in the honey, sugar, and lemon juice.
4. Mix well and pour into an ice cream maker.
5. Allow to freeze overnight.

Filling

1. Hull and quarter the strawberries.
2. Toss strawberries and all of the remaining fruit with the sugar, flour, and Grand Marnier.
3. Place the filling into ramekins and top with Crisp.

Crisp

1. Preheat oven to 375 degrees.
2. In a large bowl, mix 11 ounces of sugar, 11 ounces of brown sugar, oats, pecans, walnuts, coconut flakes, and melted butter.
3. Mix well with a wooden spoon. Then in a food processor grind the mixed ingredients together in small batches.
4. Back in the large bowl, mix the blended ingredients with the remaining sugar, flour, brown sugar and soft butter. Mix well then top the fruit filled ramekins.
5. Bake at 375 for 25 to 30 minutes.
6. Top with sorbet and serve.

Disney's Dulce de Leche Empanadas With Pineapple

Dulce de Leche Empanadas With Pineapple

Cocina Cucamonga

Servings: 2 dozen

Empanada Dough

Ingredients

14 ½ ounces Cream Cheese
6 ¼ ounces Butter, Unsalted
1½ cups Flour
1½ teaspoons Salt
1½ teaspoons Baking Powder
1 teaspoon Cinnamon

Directions

1. Place cream cheese and butter in a medium bowl and mix until combined.

2. In a separate bowl combine the flour, salt, baking powder and cinnamon and mix well, then add to the cream cheese mixture and mix until the dough comes together (approximately two and a half minutes).

3. Take out the newly formed dough and flatten into a disk, wrap in plastic and refrigerate for at least one hour*.

4. Weigh out and portion 2 ounces of the dough and roll into small round balls.

5. Sprinkle a little flour on a cutting board and roll out/ flatten the dough with a rolling pin into circles about 3" in diameter. Reserve for fillings.

Cajeta and Pineapple Filling

Ingredients

1 14-ounce can Sweetened Condensed Milk
1 Pineapple, fresh, cleaned, trimmed,
finely diced Zest of 1 orange

Directions

1. Place unopened can in a large pot and completely cover with water. Simmer just below a boil until milk is reduced. This will take about 3 hours to slowly reduce.

2. IMPORTANT: Make sure the can is completely submerged at all times - add water to the pot as needed as the water evaporates during this process.

3. Once milk is reduced, set aside for next steps.

4. With a sharp knife, cut the pineapple into small pieces (ideally a brunoise cut: julienned, then rotated 90 degrees and diced to make small squares) and set aside for next steps.

Final Plate

Ingredients

2 Ounces Dough, freshly rolled out
1 Tablespoon Pineapple filling
1 Tablespoon Condensed Milk mixture (Cajeta)

Directions

1. Preheat oven to 350°F.

2. Place 1 Tbsp. of pineapple filling on each circle of dough, add 1 Tbsp. Cajeta mixture to the pineapple and fold dough in half making a half moon. Then seal or crimp the dough on all open edges and place onto a small cookie sheet.

3. Bake in preheated oven for about 20 minutes. Empanadas should be a nice golden brown. Allow to cool and serve warm.

Disney's Smoothies

Served at a popular smoothie shop in Downtown Disney

Orange n' Spice Smoothie

Ingredients

1 cup orange juice
1 cup cranberry juice
1 cup peaches
1 cup strawberries
1 cup orange sherbet
1 cup ice
Dash of holiday spice (cinnamon, nutmeg, etc.)

Directions

Blend well, then serve immediately.


Cranberry Craze Smoothie

Ingredients

3/4 cup cranberry juice
2 tablespoon plain yogurt
1/2 cup raspberry sherbet
1 cup strawberries
1/2 cup blueberries
ice cubes

Directions

Blend all ingredients in blender until smooth and creamy.


Egg Nog Smoothie

Ingredients

1 cup lowfat egg nog
1 cup nonfat frozen yogurt
1 dash nutmeg
1 cup crushed ice

Directions

Combine all ingredients in blender and blend on low setting.


Mighty Cherry Charger Smoothie

Ingredients

1 cup cherry juice
1 cup soy milk
1 cup cherries
1 cup strawberries
1 cup frozen yogurt
1 cup ice

Directions

Blend well, then serve immediately.

Disneyland's Tahitian Sauce (Chicken Dip)

Tahitian Sauce (Chicken Dip)

Bengal Barbecue

Ingredients

4 Whole Cloves
1 T. Red Wine Vinegar
1 c. Ketchup
½ c. Crushed Pineapple
½ c. Pineapple Juice
½ c. Brown Sugar
½ c. Soy Sauce
¼ c. Orange Juice Concentrate
3 T. Water

Directions

Simmer cloves in vinegar for 5-10 minutes. Strain cloves and add other ingredients.
Bring mixture to slow boil over medium heat.

Disneyland's Jungle Julep

Jungle Julep

Tahitian Terrace

Makes 1 ½ quarts

Ingredients

½ c. sugar
5 c. cold water
½ c. pineapple juice
3 T. lemon juice
2 T. grape juice concentrate
2 T. sweetened orange powdered drink mix
1 ½ T. grenadine

Directions

In a large pitcher, mix the sugar with the water until it is completely dissolved. Stir in the remaining ingredients. Chill. May be served over ice.

Disneyland's Cafe Orleans Smoked Chicken Salad

Smoked Chicken Salad (Marquis)

Cafe Orleans

Ingredients

In a salad bowl, combine (no amounts given):

Salad greens
Radicchio
Romaine

Vegetables
Celery
Jicama
Cherry tomatoes

Fruits
Orange slices
Apple pieces

Directions

Top salad mix with smoked chicken breast pieces and garnish with walnuts and fresh chives. Serve with ginger honey-mustard dressing.


Ginger Honey-Mustard Dressing

Ingredients

3 oz ginger root
2 egg yolks (or 2 oz pasteurized egg substitute, such as Egg Beaters)
1 1/8 oz honey
18 oz olive oil
1 oz dijon mustard
4 oz apple cider
1/2 oz salt
1/3 oz pepper
Juice of three limes

Directions

Blend all ingredients together. Makes 1 quart.