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Spinach and Artichoke Dip
4 tablespoons (1/2 stick) butter
1/4 cup diced onion
3 cloves garlic, minced
1/4 cup all-purpose flour
1 cup heavy cream
2 cups whole or 2% milk
1/8 teaspoon white pepper
2 1/2 cups grated Parmesan cheese
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
8-ounce package cream cheese, cut into cubes and softened
2 1/2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry
2 (14.5-ounce) cans quartered artichoke hearts, drained
1 cup shredded mozzarella
Tortilla chips, carrot and celery sticks, garlic bread, for serving
Preparation
Preheat oven to 350°F. Melt butter in a large stockpot over medium heat. Add onions and garlic and sauté 2 minutes. Add flour; cook for 4 minutes, stirring constantly. Slowly whisk in cream and milk, then bring to simmer, whisking often until sauce is thick and coats the back of a spoon. Add white pepper and Parmesan, stirring until well incorporated. Remove from heat. Add salt, pepper, Worcestershire, and hot sauce. Mix well. Fold in cream cheese, stirring well until cream cheese is completely incorporated. Add spinach, stirring to combine. Add artichoke hearts, stirring gently so as not to break up the artichokes. Pour mixture into a 9×9-inch baking dish and sprinkle mozzarella evenly on top. Bake 15 minutes, or until cheese on top is completely melted and bubbling. Serve hot with tortilla chips, carrot and celery sticks, and/or garlic bread.
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.
Inspired by the colorful restaurants and diners dotting iconic Route 66—a 2,400-mile stretch of highway that runs through eight Western and Midwestern states—Flo’s V-8 Café aims to please every palate. And this classic dish, which is no longer on the menu, will have you racing for seconds!
Bring a little Flo home with this fabulously fresh recipe.
Ingredients
Veggie Tater Casserole
3/4 cup bulgur wheat
1 tablespoon extra virgin olive oil
2/3 cup diced onion
1 teaspoon minced garlic (about 2 small cloves)
2/3 cup diced zucchini
2/3 cup diced yellow squash
1/2 cup diced red bell pepper
2 1/2 cups vegetarian sausage crumbles, such as Morningstar Farms
Coarse salt, freshly ground black pepper, to taste
4 cups prepared mashed potatoes
6 deli-style slices cheddar or 3/4 cup shredded cheddar
Preparation
Place bulgur in a large, heatproof bowl; cover with boiling water. Set aside for 15 minutes; drain excess water and set bulgur aside. Preheat oven to 400°F. Heat oil over medium heat in a large sauté pan; add onions and cook until translucent, about 2 to 3 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Increase heat to medium-high and add zucchini, squash, and peppers. Cook, stirring often, 3 to 4 minutes. Stir in sausage crumbles and cook until heated through, about 3 minutes more. Add bulgur to pan, stirring to combine. Season with salt and pepper. Pour mixture into a 9×9 baking dish, packing firmly with a spatula. Spread mashed potatoes over mixture, then top with cheddar. Bake 10 to 12 minutes, or until cheese is bubbling and light brown at the edges. Let cool 3 to 4 minutes, then cut into squares and serve hot. Serves 6.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.
Inspired by the colorful restaurants and diners located along iconic Route 66—a 2,400-mile stretch of highway that runs through eight Western and Midwestern states—
Flo’s V-8 Café aims to please every palate.
Just make sure you save room for dessert… like Flo’s famous Strawberry-Rhubarb Pie!
Bring a little Flo home with this fabulously fresh recipe. Featuring a streusel topping and a dash of orange juice for zing, it’s a treat that’ll rev your engines.
Remember Flo’s promise: “Drive in empty and fill’er up!”
Ingredients
Strawberry-Rhubarb Pie
1 ½ cups sliced frozen rhubarb
Favorite pie crust or pie dough (enough for a 2-crust pie)
1 egg
1 tablespoon water
2 cups fresh sliced strawberries
½ cup light brown sugar, lightly packed
½ cup sugar
Zest of 1 orange
2 tablespoons fresh orange juice
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
Streusel Topping
½ cup sugar
½ cup light brown sugar, lightly packed
5 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Preparation
Strawberry-Rhubarb Pie
Place rhubarb on towel or layers of paper towels to thaw and drain, removing as much liquid as possible. Preheat oven to 425˚F. Roll out crust for two 9-inch crusts. Place 1 crust in bottom of pie pan; chill for 30 minutes. Meanwhile, whisk together egg and water in a small bowl to make egg wash. Set aside. Mix thawed and drained rhubarb, strawberries, brown sugar, sugar, orange zest and orange juice in a large mixing bowl; set aside for 10 minutes. Stir flour and cinnamon into rhubarb-strawberry mixture. Pour filling into shell and brush edges with egg wash. Add top crust and seal edges with fork tines. Use a sharp knife to slice a cross into center of top crust. Using your fingers, pull back all 4 points of the cross until the dough can be pressed into edges of crust. Egg wash top of pie and sprinkle streusel topping onto exposed pie filling. Collar pie with foil and bake for 10 minutes. Decrease temperature to 375˚F and bake an additional 30 to 40 minutes or until pie is golden brown, removing foil last 15 minutes. Cool before serving. Serves 6 (makes a 9-inch pie)
Streusel Topping
Combine sugar, brown sugar, flour, salt, and cinnamon in a medium bowl. Mix in softened butter with a fork or fingers until mixture resembles coarse crumbs. Stir in vanilla extract. Set aside.
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.
From the gardens of Epcot to the jungles of Disney’s Animal Kingdom,
Walt Disney World has a bouquet of places to dine alfresco.
But if you can’t take in the blossoming wonders of dining up-close among the manicured topiaries, try this fresh fruit salad recipe at home in the comfort of your own backyard.
Ingredients
1 papaya, small
1 ripe but firm avocado
1 grapefruit
10 mint leaves, cut into thin strips
1/2 cup plain yogurt
2 tablespoons grapefruit juice
1 tablespoon honey
Preparation
Peel the papaya, halve, and scoop out the seeds. Dice into one-inch cubes. Slice avocado lengthwise all the way around to the pit. Gently twist each side in an opposite direction to separate halves. The pit should remain in one side. Slip a large spoon in between the skin and the meat and scoop out the flesh. Cut into 1-inch cubes. In a large bowl, peel and section the grapefruit letting the pieces fall into a bowl. (Reserve juice for the dressing.) Add the papaya, avocado, and mint leaves; set aside. In a small bowl, stir together yogurt, grapefruit juice, and honey. Pour the dressing over the fruit and toss gently.
Don’t be surprised when your guests ask for seconds of this delicious soup. The Epcot Food & Wine Festival favorite has been bringing crowds back for another helping year after year! Sometimes comfort food needs an old-time favorite so make sure to pair it with a pint of Guinness Ale.
The Irish classic is creamy and rich
—a nice complement to the soup’s full texture.
Ingredients
Potato Leek Soup
1 tablespoon unsalted butter
2 garlic cloves, peeled and minced
1 pound leeks, white parts only, halved lengthwise, rinsed and thinly sliced
1 pound russet potatoes, peeled and thinly sliced
4 cups vegetable stock
1 cup heavy cream
sea salt, freshly ground black pepper, to taste
2 tablespoons finely chopped chives
ground nutmeg, to taste
Potato Leek Soup
Melt butter in a large saucepan over medium heat. Add the garlic, leeks, and potatoes and cook until softened, about 8 minutes. Add vegetable stock and bring to a boil. Reduce heat and simmer for 5 minutes. Add cream and cook for an additional 10 minutes, or until the vegetables are completely tender. Season to taste with salt and pepper. Remove from heat and cool. Transfer soup to a blender in small batches and purée until smooth, or use an immersion blender and purée in the pan. This soup may be served either hot or cold. For cold soup, chill in the refrigerator for at least 1 hour. To serve, ladle into 4 soup bowls. Garnish with chopped chives, nutmeg, and a cheese crisp. Cook’s Note: Leeks are related to both garlic and onion, but the flavor is more delicate. For this soup, use only the white portion of the leek and slit from top to bottom to wash thoroughly, as soil can get trapped in the leek’s overlapping layers.
Irish Cheddar Cheese Crisps
Preheat oven to 400°F. Grease baking sheet. Cut puff pastry sheet into an 8 x 6-inch rectangle. Brush the surface with a small amount of water. Spread cheese over the surface and sprinkle with paprika. Cut dough into 3 x 1/2-inch-wide strips. Place strips on baking sheet and bake for approximately 10 minutes, or until golden brown.
There’s no mystery to solve here! Party guests of all ages will smell these delicious turkey burgers from miles away.
Mix together the turkey, pear, egg, panko, parsley, garlic, sage, rosemary and allspice in a large bowl until well combined. Add the salt and pepper to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet until well done.) Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to create a slight indentation. This will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger. Refrigerate patties until the grill is ready. Prepare a charcoal fire or gas grill to medium-hot. Wipe the rack with canola oil and lay the burgers on it indentation side up. Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes. Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear), another 5 to 7 minutes.
As longtime Hollywood royalty, Disney Legend Julie Andrews is the perfect person to introduce National Princess Week. She first met Walt Disney when she was playing the part of Queen Guinevere in Camelot on Broadway. After seeing her performance, Walt invited her to Hollywood where he cast her in his classic live-action/animation film, Mary Poppins. During her extraordinary career, Julie has portrayed queens and princesses, including the title role in the 1957 television broadcast of Rodgers & Hammerstein’s Cinderella as well as Queen Clarisse in The Princess Diaries and its sequel.
The Academy Award®-winning actress, singer, and children’s book author is now collaborating with The Walt Disney Company and Target to celebrate the inaugural launch of National Princess Week. On April 22, Target commemorated this auspicious new holiday by showcasing a variety of Disney Princess merchandise including apparel, toys and books, DVDs and CDs, stationery, and more featuring such beloved princess characters as Cinderella, Snow White, Ariel, and Belle.
National Princess Week coincides with the Blu-ray release of The Princess Diaries starring Julie Andrews and Anne Hathaway, which will be available in a Target exclusive two-movie collection featuring The Princess Diaries and The Princess Diaries 2: Royal Engagement. Also featured at Target will be The Very Fairy Princess: Here Comes The Flower Girl!, the latest release in Julie’s No. 1 New York Times bestselling The Very Fairy Princess children’s book series, co-authored with daughter Emma Walton Hamilton and published by Little, Brown Books for Young Readers.
What is National Princess Week, and how did it come about?
Julie Andrews: It came about as a happy collaboration. I’ve long had a relationship with Target and also, of course, with The Walt Disney Company, and it is so magical that they have come together to help create and hugely support National Princess Week, which began April 22, and is planned as a yearly event. What it boils down to is that everything princess will be combined under one roof, especially since many of Disney’s animated films have been about a princess or somebody very, very special who believes in themselves. Additionally, I have a picture book series called The Very Fairy Princess, and this first National Princess Week coincides with the release of the third book in the series called The Very Fairy Princess: Here Comes The Flower Girl! So it’s a win-win situation for all of us.
Kids are so creative, innocent, and inventive, and this is the perfect event to bring that out.
And what will National Princess Week mean to kids?
JA: National Princess Week allows young children everywhere to celebrate role-playing and become little princes or princesses. It’s an opportunity to celebrate inner and outer sparkles, dress up, and dream. Kids are so creative, innocent, and inventive, and this is the perfect event to bring that out.
“Disney has a lot to do with young ladies thinking that they may be a princess because their stories are all about believing in yourself and using your imagination, and that’s a very powerful tool for children growing up.”
Why do you think princesses are so popular?
JA: I think every little girl everywhere feels that she is secretly a princess inside. Disney has a lot to do with young ladies thinking that they may be a princess because their stories are all about believing in yourself and using your imagination, and that’s a very powerful tool for children growing up. So if you believe that you’re a fairy princess deep down inside, that fantasy is probably going to stand you in some good stead as you go on in life. Fantasy plays a powerful role for children in their being able to cope and developing a wonderful imagination.
Your latest The Very Fairy Princess book is also being released during National Princess Week. What is this book about?
JA: It’s called The Very Fairy Princess: Here Comes the Flower Girl! and it’s about our little Geraldine, or Gerry as she’s called. In each book, she goes out to meet her destiny, and she passionately believes that she is a very fairy princess so that ultimately, by the end of each book, she convinces everybody else that maybe she is. In this one, she’s asked to be a flower girl at her aunt’s wedding, and she makes a smashing wedding for Aunt Sue by decorating the cake and hanging everything off of the garden trees and making Aunt Sue feel happy. It’s about the power of love and inner sparkle that makes a great, great day.
What do you hope that young people take away from National Princess Week?
JA: I think some of the best qualities about being a princess are what you carry inside. It’s about being generous and kind and creative and setting an example. As Gerry says in The Very Fairy Princess books, “Everybody can be a princess. You just have to let your sparkle out.”
So what initially inspired you to start The Very Fairy Princess book series?
JA: It was my granddaughter Hope, and just an idea that a princess doesn’t only have to be glamorous on the outside, that started it all.
And can you talk a little about co-authoring with your daughter Emma and how that came about?
JA: About 15 years ago, I was approached by my publishing company to write something for very, very young children, particularly boys. And since my daughter just had a new son, I asked her, “If you had to go to the library and pick just one book for Sam, what would it be?”
Emma quickly said, “Oh mom, there’s absolutely no contest. It would be a book about trucks because he is absolutely truck crazy.” And she struggled to find anything in the library that was family oriented in terms of its theme, and I said to her, “Well, should we try to write one together?” And that’s where it all started. To date we’ve written a lot of books together for both young boys and girls. In addition to The Very Fairy Princess books, we co-wrote the Dumpy the Dump Truck series.
“Fantasy plays a powerful role for children in their being able to cope and developing a wonderful imagination.”
What’s it like working with a relative—your own daughter?
JA: I love it. We found early on that we were very compatible together creatively. We formed our own little publishing company called The Julie Andrews Collection, and our books are now published by Little, Brown Books for Young Readers. We’ve been blazing away ever since. We’ve done about 25 books together thus far.
Emma and I are both absolutely passionate about having children learn to read early. We formed the publishing company that my daughter runs for me, and we have three words that are stamped on every book we publish: “Words, Wisdom, Wonder.” What could be better than that? All of our books are a very special genre of books. They’re not edgy. In fact, they’re a throwback to the older great books that I used to love. They all have themes of love of nature and empowering children to think for themselves and encouraging their imaginations. It’s also opening up a world to them that you hope they’re going to just take and run with.
Which modern-day princesses inspire you?
JA: Well, I think our lovely British princess who’s just become William’s wife is a wonderful inspiration, especially in terms to how much responsibility modern princesses have. It’s not just about dressing up and being glamorous. It’s a heavy responsibility to be a princess these days. They really have a lot on their shoulders. They are ambassadors. They carry out the messages and they work very, very hard.
What are some of the best qualities of princesses?
I think some of the best qualities about being a princess are what you carry inside. It’s about being generous, kind, creative, guiding other people, and setting good examples.
I’ve always loved Cinderella, and she really does become a princess in the end.
Do you have a personal favorite Disney princess?
I’ve always loved Cinderella, and she really does become a princess in the end. Snow White is pretty wonderful, too.
Do you have a favorite princess tale?
I love all the great Grimm Fairy Tales. They’re all about believing in yourself and using your imagination.
You come from a whole family of entertainers. Why do you think it’s important to experience entertainment, whether it’s in books or in films, together as a family?
JA: Well, I cannot imagine a world without the arts around. Arts in all forms stimulate us and show us who we are–they’re a mirror that reflects who we are, they nurture and they embrace us. I cannot imagine a world without music and theater, and I wish there were more programs in schools.
It’s important to bond as a family and connect via the arts. I can’t remember the statistics, but it’s something along the lines of . . . if you read to your child, they will do better in school, it will make their interpersonal relationships better, improve their social skills, and they are more likely to vote when they’re older. And it all stems from being read to as a child
Do you think it’s important to encourage imagination and creative play in kids today?
JA: I read a lot to my kids when they were growing up, and now to my grandkids as well. Books helped open up a world to them that you hope they’re going to just take and run with.
“I read a lot to my kids when they were growing up, and now to my grandkids as well. Books helped open up a world to them that you hope they’re going to just take and run with.”
What is it that makes you like inspiring children?
JA: For some reason, and it’s nothing that I sought out, it seems that children–their growth, their young minds, and their education particularly–just resonates for me. And since I have a huge connection in these areas, I think it’s just been a great platform for me to be able to give back to children. And I love writing for kids.
Why do you think The Princess Diaries is still a great movie to watch at home with your family, and that a whole new generation of children are going to fall in love with it?
JA: To be honest with you, I think that every seven years, if you think about it, there’s a new generation and to be involved with a film that gives so much pleasure to children every time they stumble across the movie. It has been a gift for me. This also applies to Mary Poppins and The Sound of Music. There’s always a new generation that can discover it, and I think The Princess Diaries is that kind of a movie.
We sort of fell in love, in the loveliest possible way.
How did you get involved with The Princess Diaries movie?
JA: Garry Marshall–that’s exactly why. I didn’t even see the script. I just went to meet him, and we talked about it. We sort of fell in love, in the loveliest possible way. He so stimulated me with his dialogue and ideas and thoughts, and I thought I’d love to work for him so that’s what happened.
What was it like working with Garry Marshall?
JA: He’s a man who just has magic, anything he touches seems to be brought alive and seems to be magical, and we met and I loved him instantly. I don’t know a soul who doesn’t love Garry Marshall. And he gave me such creative freedom to sort of imagine what Queen Clarisse should be.
What was it like working with a young Anne Hathaway?
JA: I instantly knew that this was a very beautiful young lady but who also had talent. Her instincts are phenomenal and she’s lovely. She’s grown up through her roles so beautifully. She’s such a natural, and I used to look at her and think, “My god, you really do have it.”
Why do you think this film still resonates with audiences today?
JA: I think the film itself still resonates for every generation because it’s got a wonderful heart. It’s about responsibility and obligation and decency and growing up and discovering who you are inside. Again, I go back to that inner sparkle. What makes you tick? What turns you on? And if you can find that in life, you’re very, very lucky.
It is about time we talk about modern princesses and the obligations they have . . .
Did you know at the time that this movie was going to be putting sort of a whole new spin on being a modern princess?
JA: I certainly thought it was very, very timely. It is about time we talk about modern princesses and the obligations they have and the duties that they have and what it takes to cut the mustard, so to speak.
Do you have any favorite moments or funny sort of production stories or scenes from the film?
JA: Do I ever! Mattress surfing down the stairs is a hazard, I can tell you, and children often ask me, was that really you? And I say, “Yes it was, and I was absolutely terrified. I was hugely proud of myself when I pulled it off, but it wasn’t that easy.
There are still one-liners from the film that I use in my everyday life. The princess Anne Hathaway says, “Would you like to slide in first into the car?” and the queen says, “No, I never slide.” And so I cannot tell you how many times that comes up in my life, and I respond, “I never slide.” It’s definitely a small joke in the family.
“How lucky can a girl get? I mean, I just happened to be the lady that was asked to play Maria von Trapp, Mary Poppins, and Queen Clarisse in The Princess Diaries. And I’ve loved being part of all these films.”
Another funny line from the movie that continues to resonate is a scene where my character, Queen Clarisse, leaves a minor car accident with a San Francisco trolley car, and my character departs by saying, “goodbye trolley people,” and gives a royal wave of the hand. Kids love the goodbye trolley wave. When I’m signing books and children come to see me, they all ask if I can do the wave . . . it’s just great that they pick up on all those things.
Show me what an ordinary schlump-along looks like and then show me how a princess should walk.
Another moment I’ll remember fondly is when Garry Marshall just said, “Show me what an ordinary schlump-along looks like and then show me how a princess should walk.” And that’s where some parts of the movies just kind of evolved and we made a moment out of it.
Another time, Garry said to me, “Well, come on, we’re inventing this wonderful country, Genovia. Where is it? What are they famous for? And I put my thinking cap on and I said well, maybe they’d be famous for lace-ups, meats, their wonderful pears, fruits, and the cheeses that they make. Well, of course, the next thing I knew the set was just full of fake pears and pear statues and lace mats, and princess Anne Hathaway’s wedding gown was made of lace. Give Garry an inch and he’ll just run with it big time.
What better image could one ask for?
What are your favorite moments in your acting career, and why?
JA: Well first of all, I have been involved with so many wonderful films. How lucky can a girl get? I mean, I just happened to be the lady that was asked to play Maria von Trapp, Mary Poppins, and Queen Clarisse in The Princess Diaries. And I’ve loved being part of all these films.
I think that in my career, I’ve always tried to embrace anything that’s new and different and vital and what I hoped was worthy. It just happens that the movies that have been the most successful for me are the ones that are family oriented and that are geared towards family. And so it’s something that was kind of visited upon me in a way, but that I could not be happier about. I mean, heavens, what better image could one ask for?
Here are the recipes you'll need to bring home the tastes of Napa Rose restaurant at Disneyland Resort!
Ingredients
Sautéed Sea of Cortez Rock Scallop 12 each, large rock scallops or diver scallops 1/4 teaspoon, salt 2 tablespoon, clarified butter 1 1/2 cup, Chive Whipped Potatoes 1 1/2 cup, Lobster Sauce
Chive Whipped Potatoes 3 each, russet potatoes, peeled 1/4 cup, snipped chives 2 tablespoons, unsalted butter 3/4 cup, heavy cream 2 tablespoons, sour cream 1 tablespoon, fresh lemon juice Salt and pepper to taste
Lemon, Lobster, and Vanilla Sauce 1 tablespoon, clarified butter 2 each, minced shallots 1 cup, white wine 1 cup, chicken stock 1 each, vanilla bean (split) or 1/8-teaspoon of good vanilla extract 1 small pinch, saffron 3 tablespoons, diced tomatoes 1 each, lobster (steamed, cracked, and meat removed) 1 tablespoon, chopped thyme 1 tablespoon, lemon juice 6 tablespoons, whole unsalted butter
Preparation
Sautéed Sea of Cortez Rock Scallop Have Chive Whipped Potatoes ready. They can be held warm and ready to serve. Make Lobster Sauce and have it ready as well. Place scallops on a towel and season with salt. Over medium high heat, add 2 tablespoons of clarified butter to a large sauté pan. Make sure the pan is very hot, then add seasoned scallops with their flat sides down. Sauté for 4 minutes per side or until golden brown. Using kitchen tongs, turn scallops over and begin browning the opposite side. If they are cooking too quickly, reduce the heat to medium once scallops are cooked on both sides. To serve, place the hot Chive Whipped Potatoes in the center of the plate and set 2 scallops per person on top of the potatoes. Then with a spoon, pour Lobster Sauce evenly all the way around the scallops, making sure that everyone gets lots of garnish. Serve with a chilled, quality California chardonnay for an added treat.
Chive Whipped Potatoes Place potatoes in a saucepot with enough cold water to cover potatoes by at least 3 inches. Place on burner set to medium heat and bring to a boil. Simmer for approximately 20 minutes or until tender. Drain off all excess water and transfer potatoes to a mixing bowl. Smash or pass potatoes through a ricer. Season with salt, chives, and add the butter and cream until potatoes are nice and moist. Add lemon, taste, and adjust seasoning if necessary.
Lemon, Lobster, and Vanilla Sauce Over medium heat, sauté shallots lightly in clarified butter. Add the white wine and reduce by 70 percent. Add the chicken stock, vanilla, saffron, and reduce by 50 percent. Add tomatoes, lobster, chopped thyme, and lemon juice. Remove saucepot from heat and slowly whisk in unsalted butter. Mixture should resemble a creamy lobster and saffron stew. Taste sauce and adjust by adding salt or a few drops of lemon juice if necessary.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version.
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.
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.
