Not-For-Dogs Chocolate Squares

This delectable yet simple dessert comes from celebrity chefs Mario Batali, Michael Symon, and Carla Hall, as well as style-and-entertaining expert Clinton Kelly and health-and-wellness enthusiast Daphne Oz, stars of ABC’s The Chew. Daphne Oz shared a healthy cookie recipe that is the perfect addition to any Fanniversary party. Just make sure your furry friends don’t get ahold of them!

Ingredients

12 oz. dark chocolate chips
4 cups puffed grain (for example: quinoa or millet)
2 cups red wine
1/4 cup sugar

Preparation

Line a 9 x 9 baking dish with parchment or wax paper and spray with canola oil. Using a double boiler, heat chocolate just until melted, then remove from heat. Working in a large bowl, pour chocolate over the puffed quinoa, folding gently until well incorporated. Press mixture into the prepared baking dish creating an even layer. Cool in refrigerator until set. Cut into 16 equal pieces and serve. For adult cookies, heat wine and sugar in a heavy bottom saucepan over medium low heat. Stir until sugar is dissolved. Continue to cook over medium low heat until reduced to a third. Cool to room temperature in a bowl. Drizzle over cookies just before serving.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Barnyard Hen Deviled Eggs

Lady’s adventurous escapade with Tramp begins with a romp through a henhouse, and you’ll have just as much fun making and eating these deviled eggs as they did causing trouble for the chickens!

Ingredients

1 dozen large eggs
1/4 cup mayonnaise
2 tablespoons mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon well-drained sweet pickle relish
Ground paprika for sprinkling

Preparation

Place all the eggs in a large saucepan and add enough cold water to cover them by two inches.
Bring the water to a boil over medium high heat, then immediately remove the pan from the burner, cover it, and allow it to sit for 15 minutes.
Transfer the eggs to a large bowl and fill it with cold water and a few handfuls of ice cubes. Let the eggs cool completely, about 10 minutes, and then drain them again.
To make peeling easier, loosen the eggshell by tapping its plump end lightly on the work surface, then rolling it beneath your hand. Work gently so that the cooked egg white remains intact.

To peel each egg, gently pick at the shell, beginning at the plump end. The small pocket of air there makes it easy to peel off a good portion.
Peel off the rest of the shell, being sure to remove the silky membrane as well.
Rinse the egg to remove any remaining bits of shell and set the egg aside on a platter or in a bowl.
Peel all the eggs. Line a large jelly roll pan with paper towels.
To make a standard egg, use a table knife to cut each egg in half lengthwise.
Gently push out the yolk into a large, shallow bowl.
Place the egg whites on the lined pan as you go.
When all the eggs are sliced and the yolks emptied out, set the pan with the whites aside.

To prepare the filling, add the mayonnaise, mustard, salt, and pepper to the dish with the yolks.
Use a fork to mash the ingredients into a smooth creamy mixture, scraping down the sides with a spatula or a large spoon as needed.
Stir in the sweet pickle relish.
Spoon enough filling into the bowl of each egg white to form a small mound, about 2 teaspoons.
Keep the eggs chilled, then sprinkle with paprika just before serving. Makes 24 deviled eggs.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Hyperion The Essence of Chocolate’s Baked Hot Chocolate

There’s chocolate and then there’s that stuff you find in shiny wrappers at the grocery store checkout counter. “That’s not chocolate, that’s just candy,” says John Scharffenberger, co-founder of Scharffen Berger Chocolate Maker.

Real chocolate, as it turns out, has the power to transcend

. . . the quick fix found in these counterfeit confections. With 70-, 80-, even 90-percent pure cacao content, it can provide a richer, more meaningful experience. Sounds like an exaggeration, but it’s true. High-quality chocolate, the kind John speaks of, is the subject of the Hyperion book The Essence of Chocolate, and is capable of creating a seductive, delectable, tongue-to-toes tingling moment.

“At first, chocolate should be a little tart,” John explains. “That tartness turns into fruity flavors. As your mouth gets bathed in fat and sugar, you should feel a smoothness in the middle of your palate. Then your mouth starts to dry out a little from the tannins; and the finish should never be harsh.”

Tempted? Just flip through The Essence of Chocolate written by John, Scharffen Berger co-founder Robert Steinberg, and culinary writer Ann Krueger Spivack. Featuring mouthwatering images from award-winning cookbook photographer Deborah Jones, this chocoholic’s page-turner contains recipes drawn from the Scharffen Berger files and two dozen top pastry chefs. The chocolatiers separate these recipes into three categories—“Intensely Chocolate,” “Essentially Chocolate,” and “A Hint of Chocolate”—designed to please the discriminating taste buds of foodies and amateur chefs alike.

With image after beautiful image, the book tells the story of how John, an award-winning vintner, and Robert, a former physician, started their business in Robert’s home kitchen, and details their passionate search for the world’s best cocoa beans. From the Chocolate Martini to the Chile-Marinated Flank Steak, The Essence of Chocolate tells us there are many ways to use chocolate in the kitchen. According to John, you don’t even need to have a knack for baking or grilling to enjoy the “fruits” of the cocoa bean. “If you get a high-quality, 70-percent chocolate, you can just serve it in chunks with nuts and fruits,” he says.

Some of the recipes, however, beg you to look at this palatable ingredient in a whole new way.

“Cocoa powder makes the perfect rub for meats,”

John says. “I’ve been doing rubs for a long time with 50-percent cocoa powder and 50-percent kosher salt. You can also add a little bit of chili for some kick. I use it a lot on flank steak and lamb.”

Chocolate on meat? Really? Aren’t there, say, boundaries we shouldn’t cross? Apparently not. “What happens is the cocoa powder starts to expand and forms a really nice crust,” he says. “So you won’t have a chocolate flavor. It mutates into something else, and it keeps the meat juicy.”

It gets better. Besides claims of dark chocolate being a great antioxidant, helping maintain a robust immune system, and a fabulous skin softener (“It absolutely does not cause zits!” John says), these recipes are simple and easy to follow. With more than 100 richly illustrated treats that will remind you to take time to stop and smell the cocoa, the only hard part is knowing just where to start.

Ingredients

9 ounces 62-percent semisweet chocolate, finely chopped
6 teaspoons unsalted butter, cut into cubes
4 large eggs
1/4 cup granulated sugar
Whipped cream

Preparation

Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Arrange four ovenproof coffee mugs in a baking or roasting pan. Place the chocolate and butter in the top of a double broiler set over gently simmering water and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside. Stir the eggs and sugar together in the bowl of a stand mixer, then set over the simmering water and stir until warm to the touch.

Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth. Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish.

A wooden skewer inserted in the top will emerge clean but batter toward the bottom of the cup will still be very moist. Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to one day. To reheat, bring to room temperature and place in a preheated 350 degree F oven for 5 minutes, or until warm. Serve topped with a dollop of whipped cream. Serves 4.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Ralph Brennan’s Jazz Kitchen Shrimp and Grits

Ingredients

Andouille-Parmesan Grits
6 tablespoons unsalted butter
1/2 medium onion, diced
1/4 pound andouille sausage, diced
3 cups low-sodium chicken stock
1 cup grits
1 cup heavy cream
1 tablespoon freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
Coarse salt, to taste

Barbeque Shrimp
1 pound medium shrimp (about 30 shrimp), peeled and deveined
1/4 cup shrimp stock (may substitute chicken stock)
1/2 lemon, juiced
2 tablespoons Worcestershire sauce
1 1/2 tablespoons coarsely ground black pepper
1 teaspoon Creole seasoning
1 teaspoon minced garlic
1 stick (1/4 pound) unsalted butter, cut into 1/2-inch cubes
1 teaspoon chopped fresh parsley, garnish

Preparation

Andouille-Parmesan Grits
Combine butter, onion, and andouille sausage in a large, heavy-bottomed saucepan over medium heat. Sauté until onion is soft and translucent. Add chicken stock and bring to a boil. Whisk in grits and reduce heat to low. Cover and cook, stirring frequently, until thickened, about 10 to 12 minutes. Whisk in cream and cook, uncovered, 3 to 5 minutes more. Remove pan from heat and stir in Parmesan and parsley. Add salt to taste.

Barbeque Shrimp
Combine shrimp, stock, lemon juice, Worcestershire, pepper, Creole seasoning, and garlic in a large, deep-sided sauté pan over high heat. Simmer, turning shrimp over, until shrimp are just firm and opaque, about 2 minutes. Reduce the heat to medium and add butter to the pan, swirling butter into sauce. Scoop grits into a shallow serving bowl. Top with shrimp and sauce. Garnish with parsley and serve immediately.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

Raglan Road’s Duncannon Seafood Chowder

Raglan Road is a traditional Irish pub that brings Emerald Isle charm to Downtown Disney at The Walt Disney World Resort. Chef Kevin Dundon offers bistro-style Irish fare using the freshest ingredients, all with a modern flair and Celtic creativity.

“A bowl of soup must be one of the most welcoming foods known to man,” Chef Kevin says.

“This seafood chowder always goes down well but particularly when it is bitterly cold outside. It is just so rich and tasty with the most wonderful infusion of shellfish and fresh and smoked fish. The secret of this soup is not to overcook the fish, so bear in mind that everything continues to cook even after it’s taken off the heat.”

Ingredients

4 oz. butter
1 small onion, diced
1 leek, diced
1 small carrot, diced
1 potato, cubed
2 oz. smoked salmon slices, cut julienne-style (long thin strips)
1/2 cup dry white wine
2 cups fennel-scented fish stock or water
8 oz. mixed fresh fish fillets, skinned and cut into bite-size pieces
(such as cod, haddock, hake, and salmon)
6 oz. fresh prawns and mussels, scrubbed clean
1 tbsp. chopped fresh flat-leaf parsley
6 oz. cream
Salt and freshly ground black pepper.

Preparation

Heat a large pan over medium heat. Add the butter and when it is foaming, tip in the onion, leek, carrot, potato, and smoked salmon. Sauté for 2-3 minutes until softened. Pour the wine into the pan and allow it to bubble down and reduce by half. Add the fish stock or water and bring to a simmer, then add the fresh fish and shellfish. Return the pan to a simmer and add the parsley and cream, then season to taste. Cover with a lid and simmer gently for another 2-3 minutes until the fish and the prawns are tender and all the mussels have opened: discard any that do not. To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into each. Garnish with chopped parsley. Serves 4-6.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

Southern Belle – Q and A with Kristin Chenoweth

Q: Your character, Carlene, is a good Christian belle, so to speak, but she has all the makings of one of those women we love to hate.
A: I know! She’s like the villain that prays for everybody. She’s really fun. I always look for roles to be different from something I’ve done before, like what I did on Pushing Daisies or Glee or West Wing. This is yet another different kind of part, and that’s the best way not to get pigeonholed as an actor. Truth is, I’m a way more boring person than people would think, but I know I’m a little “not normal.” [laughing] I mean that in the most loving way! So I look for characters who are interesting and come out of left field, and I think you are going to see things from Carlene that you wouldn’t expect.

Q: The show centers on a former mean girl, Amanda Vaughn (Leslie Bibb), who returns to Dallas and is reacquainted with the girls she terrorized in high school. Is GCB anything like how it was for you growing up in Oklahoma?
A: This was my world… I’m not gonna lie. I grew up in a very similar place. It was a much smaller town, but I know these women—I know them very well. However, they shall remain nameless!

Q: Carlene’s in the church choir, so luckily we’ll get to hear you sing. Do you ever face any challenges when singing as a new character?
A: I always want to sound like my character. I really want to make it authentic. Obviously, I want to sound good, too. That would be silly of me as a singer to say, “Oh, I don’t want to sound that great,” but I do want to sound authentic to the place my character’s from. If I open my mouth and sing a huge opera note, I think that might be weird. I’m finding Carlene’s voice as we speak, and I think that [show creators] Bobby [Harling] and Darren [Star] will make sure that the singing only happens when it seems right. It’s not going to be every week, but would it be there? You bet! I think it makes sense for Carlene to be in the choir and put herself front and center. And how’s she going to do that? By giving herself the solos!

I went and sang for the Queen in London on behalf of our country

Q: Being such a gifted singer opens doors to some interesting opportunities. One that comes to mind is singing to Oprah last year during her farewell season surprise spectacular.
A: Oh, Oprah . . . oh, yeah. I keep pinching myself about that one. I just have to say, “thank you, God” for the experience. It was a once-in-a-lifetime deal. And right after that, I went and sang for the Queen in London on behalf of our country. So, it’s like, bucket list—check and check! I don’t take it lightly. I’m very thankful.

Club 33’s Whole Roasted Filet of Chateaubriand, Black and White Truffle

“My style of cooking is contemporary American with classical French influence,”

says Marcel St. Pierre, head chef at Club 33. The man with the perfect chef’s name is excited about his version of the Club classic. “I am always looking at ways to create new dishes from old classics,” he says. “Asparagus is not classically used in this dish, but I added it to keep the Chateaubriand as light as possible, without losing any of its heartiness. And the truffles add richness in two different forms.”

Marcel recommends the 2003 Silverado Cabernet Sauvignon, from Diane Disney Miller and husband, Ron Miller’s, Napa Valley vineyard. “The full-bodied wine has fantastic blackberry and tobacco characters that complement the richness of this hearty cut of meat,” he says. “You get your complexity from the licorice aftertastes of the wine with the pungent truffles, and the delicate flavors of cherry and plum get intensified with the use of ginger in the carrot reduction.”

Ingredients

3 pounds, tenderloin of beef (center portion)
8 ounces, asparagus Black Truffle mousse (see recipe below)
12 ounces, Cabernet demi-glace (see recipe below)
18 each, White Truffle potato croquette (see recipe below)
6 ounces, carrot ginger reduction (see recipe below)
6 ounces, dried Morel mushroom
16 ounces, Apple Smoked slab bacon
6 ounces, asparagus, thinly sliced

Preparation

With a boning knife, cut a hole into the center then take a round steel to make a cylinder hole through the tenderloin. Stuff it with the asparagus truffle mousse. Season all sides and pan sear with hot canola oil. Cook the chateaubriand in a 350-degree oven for 12 minutes for medium rare.

Prepare the salad by soaking the dried morels in warm water for 15 minutes. Dice slab bacon into little pieces and cook over medium heat in Teflon pan until golden brown. Quickly toss in the thin slice asparagus and reconstituted morels. Set aside and re-heat when ready to serve. Serves 6.

Sub Recipies

Asparagus Black Truffle Mousse

Ingredients:
1 pound, asparagus
½ gallon, vegetable bouillon
1 cup, heavy cream
1/8 ounce, Black Truffle
3 ounces, bread crumbs Panko

Preparation:
Cut one inch off the bottom of asparagus and discard. In a large pot, boil the vegetable bouillon or water with a pinch of salt. While boiling, add the asparagus for 3½ minutes and take out. In a blender, add the cream and hot asparagus and blend to almost puree stage. Place puree in a bowl and add the chopped black truffle and bread crumbs. Combine until evenly incorporated. Check seasonings.

Cabernet Demi-Glace

Ingredients:
3 ounces, fresh butter
4 ounces, shallot—peeled and sliced
8 ounces, Cabernet Sauvignon
16 ounces, beef stock or bouillon
1 ounce fresh thyme
1 Bay Leaf
4 black peppercorn
1 teaspoon, kosher salt

Preparation:
In a small pot, add the fresh butter and sauté the shallots over medium heat for 3½ minutes. Add the red wine and let cook until almost no liquid is left. Add all other ingredients and cook at a light simmer for 25 minutes or until your sauce has reduced by half. Strain and keep warm. You can also make up to three days in advance and keep in your refrigerator, re-heating in saucepan when needed.

White Truffle Potato Croquette

Ingredients:
4 ounces, Onion Spanish—fine diced
4 ounces, celery—fine diced
6 ounces, Chardonnay
2 pounds, cooked potato
3 egg yolks
¼ ounce, White Truffle oil
16 ounces, canola oil
Standard Breading Procedure

Preparation:
In a sauté pan with fresh butter, quickly cook the shallot and celery until translucent and pour in the chardonnay. Let all the liquid reduce and cool. In a bowl, add the cooked potato, egg yolks and onion mixture, mix with the truffle oil and roll out into balls. Place in the freezer for one hour. In three separate pans, place AP Flour, whisked whole eggs and bread crumbs. Take the croquettes out of the freezer and place in flour, then the eggs and then the bread crumbs. Bring the canola oil up to a steady simmer over low to medium heat, and fry off the croquettes. Place on paper towels to soak up the oil and keep warm.

Carrot Ginger Reduction
Ingredients: 1 pound, carrot—large peeled, rough chop 2 ounces, fresh ginger, peeled 12 ounces, vegetable stock or water 2 leafs fresh basil	Preparation: In a small sauce pot, add all ingredients and cook over medium heat until the carrots become soft—this should take 10-12 minutes. Take out the basil leafs and ginger, place the carrots with half the liquid into a bar blender and puree until smooth.

Hyperion Dave’s Dinners Mini Moroccan Lamb Burgers with Lemon Yogurt Sauce

The Academy Awards® are a big night not just for the Hollywood A-list. They’re also the perfect opportunity to throw the movie-lovers party of the year!

What better way to get the celebration started than by serving your guests a meal fit for a superstar?

D23 serves up this recipe for Mini Moroccan Lamb Burgers with Lemon Yogurt Sauce from Dave Lieberman’s Hyperion cookbook, Dave’s Dinners. His Lemon-Thyme Martini is also worthy of Oscar gold. Cheers!

Ingredients

Mini Burgers
1 1/2 pounds ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon salt
20 grinds fresh black pepper
2 garlic cloves, pressed

Lemon Yogurt Sauce
7 ounces plain yogurt, preferably full fat
1/2 cup lemon juice
Lemon zest for garnish
Salt
1 loaf fresh brioche bread

Preparation

Mini Burgers
Preheat the oven to 500°F. Combine all the ingredients in a mixing bowl and work together until they are fully incorporated. Roll a tablespoon of the mixture into a 3-inch ball and then flatten into a round burger about 1/2-inch thick. Place the mini burgers on a nonstick baking sheet and bake about 7 minutes, until evenly and well browned. Make the sauce: Stir together the yogurt, lemon juice and zest in a small bowl. Season to taste with a couple of pinches of salt. Cut the brioche into 1/2-inch slices, then use a small glass to cut as many circles as possible, about 3 inches in diameter, from each slice. Place the bread circles on a baking sheet. When the burgers come out of the oven, slip the bread in for just a couple of minutes to toast lightly. Watch the bread carefully, or else it will get too dark very quickly. Place the mini burgers on top of the cut brioche. Top with a dollop of the lemon yogurt and garnish with a good pinch of lemon zest.

Ingredients

Lemon-Thyme Martini
1 ounce Lemon-Thyme syrup
2 ounces vodka or gin
Lemons
Fresh thyme sprig

Lemon-Thyme syrup
1 large bunch thyme leaves and stems
1/2 cup sugar
2 cups water
Rinds of 3 lemons

Preparation

Lemon-Thyme Martini
Place all Lemon-Thyme syrup ingredients in a saucepan and boil 30 minutes. Strain and allow to cool completely before use. Shake the syrup and vodka or gin on ice. Strain into a martini glass and garnish with a twist of lemon and a thyme sprig.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Top 10 Disney Love Songs

Would Simba and Nala have fallen in love without “Can You Feel the Love Tonight” from the The Lion King? And would Cinderella have had the gumption to attend a royal ball without “So This is Love” from Cinderella? Whether you’re celebrating a new relationship, the dream of a lifelong romance, or the love shared among family and friends, D23 wants to help make your Valentine’s Day a little more musical this year. In honor of our favorite heart-filled holiday, here are a few, and perhaps unconventional, love songs to add some sweetness to your February 14.

For the forbidden love: “So Close” (Enchanted)
For those afraid to make the first move: “Kiss the Girl” (The Little Mermaid)
For the budding romance: “I See the Light” (Tangled)
For a love that’s out of this world: “Supernova Girl” (Zenon: Girl of the 21^st Century)
For the hopeful maidens: “Some Day My Prince Will Come” (Snow White and the Seven Dwarfs)
For the best friends: “If I Didn’t Have You” (Monsters, Inc.)
For those who love themselves: “This is Me” (Camp Rock)
For those who love their crazy families: “Nobody Else But You” (A Goofy Movie)
For a lasting love: “You’ll Be in My Heart” (Tarzan)
For those who don’t want to admit their hearts’ desires: “I Won’t Say (I’m in Love)” (Hercules)

ESPN NFL Analyst Steve Young’s Bean Dip

ESPN and NFL legends are sharing their favorite Super Bowl dishes with sports fans.

You can find out what Steve Young, Terry Bradshaw, Roger Staubach, Vince Young, Dan Marino, Barry Sanders, Brett Favre, Mike Ditka, and Jerry Rice serve at their Super Bowl bashes at Parade.com. Thanks to our friends at ESPN’s Page2.com and Parade, D23 has ESPN NFL Analyst Steve Young’s Bean Dip recipe to help you get ready for game day.

This zesty corn, bean, and avocado dip is a Super Bowl party favorite of ESPN NFL analyst and legendary NFL quarterback, Steve Young. He suggests serving it with lime tortilla chips.

Ingredients

2 (11-oz.) cans Green Giant Mexicorn (whole kernel corn with red and green peppers)
2 (15.5-oz.) cans black beans, rinsed and drained
2 (15.5-oz.) cans kidney beans, rinsed and drained
1 small bunch green onions, chopped (green parts only)
3/4 cup olive oil
1 cup red wine vinegar (if desired, add up to ½ cup more to taste)
Salt and pepper to taste
6 tomatoes, diced
2 avocados, diced

Preparation

Mix corn, black beans, kidney beans, and chopped scallions together in a large bowl.  Add olive oil and red wine vinegar; stir in gently. Marinate in fridge for at least 4 hours. (Note from Steve: The longer you marinate it, the better!)  When ready to serve, add salt and pepper to taste. Top with freshly diced tomatoes and avocados.  Serve with lime tortilla chips. Serves 8-12.