Posts Tagged ‘Epcot’
Is it just me or does this winter feel like it is dragging on forever! We’ve had snow, ice & rain and a whole bunch of gray blechy skies. It was really starting to get me down, but I decided a little touch of Disney would perk me up; so I planned a meal perfect for the weather and for my mood. So on a cold winters day, my husband and I spent the afternoon making one of our favorite meals: Le Cellier’s Canadian Cheddar Cheese Soup and pretzel bread! The soup recipe we got from Disney, the pretzel bread was from a recipe we found while doing some research. Disney actually buys the breadsticks from a Canadian bakery, so they don’t have the recipe for them. Don’t worry, this one is really good!
Le Cellier’s Canadian Cheddar Cheese Soup
1/2 pound of bacon, cut into 1/2 inch pieces
1 medium red onion cut into 1/4 inch pieces
3 celery ribs, cut into 1/4 inch pieces
4 TBSP butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound grated white cheddar cheese
1 TBSP Tabasco sauce
1 TBSP Worcestershire sauce
Coarse salt, freshly gound pepper to taste
1/2 cup warm beer
chopped scallions or chives for garnish
1. In a 4 or 5 quart Dutch oven, cook the bacon, stirring over medium heat for about 5 minutes or until lightly browned.
2. Add the red onion, celery, and butter and saute until the onion has softened, about 5 minutes.
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whhisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, slat & pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.
2 1/4 Tsp dry yeast
1 1/4 cups warm water
3 1/4 cups bread flour
2 tsps salt
1/4 cup butter, softened
3 TBSP baking soda
2 quarts water
1 large egg yolk mixed with a TBSP or 2 of water
In a small bowl, whick the yeast and 1/4 cup of the water until smooth. In the bowl of a heavy duty mixer fitted with the dough hook, combine the remaining 1 cup water, bread flour, yeast mixture, salt & butter. Mix at slow speed for 3 minutes, scraping down the sides o te bowl and the hook as necessary and the mixture blends evenly. when the ingredients are well combined, increase the speed to high and continue mixing and occasionally scrapping until the dough is firm and elastic (about 8 minutes). If the mixture is too firm for the mixer to handle, finish kneading it by hand. Turn the ball of dough out onto a lightly flowered work surfasce and let rest for 5 minutes, loosely covered with a kitchen towel. Line a baking sheet that will fit in your freezer with parchment paper and set aside. Cut dough into 8 equal pieces. Roll each into a long cylinder about 1 inch in diameter. With the palms of your hands, roll each cylinder into a rope about 12 inches long of even thickness. Place on the prepared baking sheet.
When dough is all shaped into sticks, let it sit in a very warm, moist place to rise until almost doubled in size (about 30-50 minutes). Freeze the rised pretzel dough uncovered on the baking sheet for at least 2 hours and up to 24 hours. The dough should be frozen solid.
Before removing the pretzels from the freezer, combine the baking soda and water in a large sauce pan and bring it to a simmer. Preheat the oven to 425 degrees. Remove pan from the freezer and using a large flat skimmer, dip each frozen pretzel stick in simmering water for about 3 seconds, letting the excess water drain before returning it to the baking sheet. Brush the pretzels with the egg & water mixture, then sprinkle with coarse salt. Immediately place the baking sheet in the hot oven. Bake for 10 minutes, then lower oven temperature to 375 degrees and bake for 8-12 minutes more.
A few tips on the recipes: for the soup, chop the bacon and veggies smaller and use a hand blender right before adding the cheese to make the soup extra smooth. For the breadsticks, we’ve found making more of them, but shorter works better. They fit in the pot better and on the cookie sheet easier.
If you need a little winter pick me up, make this meal; open up a Molson’s or Labatt’s and imagine that you’re at Epcot.
Still miserable about the weather? Call me and we’ll plan your Disney trip!
Disney and pizza. If you’re like me, those two things have never gone well together. The crust has never been right and the sauce, blech. I’ve never liked the park or resort pizzas.
A new 300 seat restaurant is under construction in the Italy pavilion. Wood fired pizzas and dough made with water similar to the water back in Naples. I hope it tastes as good as it sounds! There is no name for the restaurant yet, but it is expected to open in Fall 2010. The new restaurant will be owned and operated by the Patina Restaurant Group. They also own Naples 45 on Park Ave in NY and Naples Ristorante e Napolini in Downtown Disney at Disneyland.
To get you in the mood for Epcots International food and Wine Festival here is video of Master Chef Brian Piasecki showing us how to make the one and only Cheddar Cheese soup from Le Cellier.
If you’ve read any of my trip reports, you know that I love to go to LeCellier in Canada; and this soup is my favorite thing on the menu! My loving husband has even made it for me for my birthday.