Disney's Chocolate Souffle

Chocolate Souffle

Food & Wine Festival

Serves 8

Ingredients

6-1/2 oz. 62% dark chocolate (or other chocolate with cocoa content no higher than 72%)
1/2 c. plus 6 T. unsalted butter
5 large eggs, separated - bring to room temperature before separating, 4 hours or overnight
1/4 c. plus 3 T. sugar
1 T. all purpose flour

Directions

1. Preheat oven to 375 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter over the pan of water. Heat, stirring occasionally, until the mixture is melted.

2. In a mixing bowl, whisk the egg yolks and 1/4 cup sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.

3. Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 T of sugar and whip with an electric mixture on medium speed until soft peaks form. Gradually add 1-1/2 tablespoons more sugar. Turn the speed to high and add the last 1-1/2 tablespoons sugar and whip until the whites form stiff peaks. Fold the chocolate mixture into the egg whites.

4. Divide the mixture among 8 buttered ramekins, filled 3/4 full. Place the ramekins on a baking tray and bake about 9 to 10 minutes. The tops should be puffed and feel firm to the touch but are very liquid in the center.

5. The finished souffle is garnished with a white chocolate medallion, a crunchy cookie and a scoop of vanilla ice cream.

Tip: The batter can be made the day before and poured into the ramekins. Remove from the refrigerator one hour before baking.

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 BLT Wrap with Avocado Spread

BLT Wrap with Avocado Spread

Mission Tortilla Factory

Serving Size: 4

Ingredients

4 Mission burrito-size flour tortillas
1 ripe avocado -- peeled and pitted
1/4 c. sour cream
1 T. lime juice
1/2 t. hot red pepper sauce -- to taste
1/2 t. Worcestershire sauce
4 large leaves red leaf lettuce
2 large tomatoes -- cut into 1/4-inch slices
8 slices cooked turkey bacon

Directions

Combine avocado, sour cream, lime juice, hot sauce, Worcestershire sauce and a dash of salt. Blend with fork until smooth.

Spread each warmed tortilla with 3 tablespoons of the avocado spread.

Layer with lettuce, tomatoes and bacon. Fold in sides and roll up.

Disney's Broccolini Aglio Olio

Broccolini Aglio Olio

Wine Country Trattoria

Ingredients

5 T. olive oil, divided
¼ c. chopped garlic
¼ c. chopped shallots
¼ t. crushed red pepper flakes (optional)
1 bunch broccolini cut into ½ inch pieces
1 c. grape tomatoes, halved
½ t. coarse salt
¼ t. ground black pepper
4 c. cooked short-cut pasta (campanelle, penne, or rotini)
4 generous handfuls fresh arugula
3 generous handfuls fresh baby spinach
1 lemon, juiced
¼ c. dry white wine
¼ t. ground black pepper
¼ to ½ c. grated Parmesan cheese (optional)

Directions

1. Heat 3 tablespoons oil in a large saute pan or wok over medium-high heat. Add garlic and shallots, stirring constantly. Cook for 30 seconds, until fragrant. Be careful not to burn garlic.

2. Add red pepper flakes and broccolini, stirring to coat in oil. Cook until the broccolini is just tender.

3. Add tomatoes, ¼ teaspoon salt, and pepper to the pan. Add pasta, arugula, spinach, lemon juice, and wine to the pan. Increase the heat to high. Cook, tossing, until spinach and arugula are wilted slightly, about 1 to 2 minutes.

4. Drizzle in remaining 2 tablespoons oil, tossing to combine. Add remaining ¼ teaspoon salt, ¼ teaspoon ground black pepper, and grated Parmesan cheese, if using. Serve immediately.

Disney's Tuscan Salad

Tuscan Salad

Wine Country Trattoria

Yields 1 serving

Handful of mixed greens or mesclun mix
1 oz. black sliced olives
1 oz. diced red bell peppers
1 oz. diced celery
1 oz. white beans
2 ea. sliced beets (not pickled)
2 ea. whole pepperoncinis
3 ea. tomato wedges

Top with grated mozzarella, a few pieces of sliced salami and croutons. Guests are given a choice of 4 dressings - Italian, Blue Cheese, Ranch or Oil & Vinegar - and all are commercial dressings.