Coming to us straight from The Smokehouse at Epcot International Flower & Garden Festival, savor this indulgent, warm Buttermilk Chocolate Cake with whisky-salted caramel sauce and spiced pecans.
BUTTERMILK CHOCOLATE CAKE
1/3 cup canola oil
1 large egg
1 cup sour cream
1/2 cup buttermilk
1 cup, 2 tablespoons sugar
1/3 cup cocoa powder
1 1/4 cup…
At the Walt Disney World Resort, the Epcot International Flower & Garden Festival chefs have chosen some fun dishes to encourage youngsters to try something new as part of Disney’s TRYit campaign.
TRYit is part of Disney’s Magic of Healthy Living initiative, partnering with parents to inspire kids to try new foods and new activities. Encourage your little…
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…
In honor of your sweet tooth, we’re happy to serve up the park recipe for this delicious delight, one you can re-create at home without a lot of fuss.
2 3/4 cups heavy cream
1/2 cup whole milk
1/2 cup plus 2 tablespoons granulated sugar
9 egg yolks
1 1/2 tablespoons maple extract
12 teaspoons sugar for caramelized topping
In honor of the holidays and your sweet tooth, we’re happy to serve up the park recipe for this delicious delight, one you can re-create at home without a lot of fuss. Pastry chef Lothar Neumaier fills us in on a scrumptious dessert from Biergarten Restaurant in the Germany pavilion at Epcot.
1 16.5-ounce package refrigerated sugar cookie dough
In honor of the holidays and your sweet tooth, we’re happy to serve up the park recipe for this delicious delight, one you can re-create at home without a lot of fuss.
11/2 cups water
1/4 teaspoon salt
1 cup short-grain white rice
2 cups milk
1 cup strawberry preserves
1/2 cup water
1 teaspoon freshly squeezed lemon juice
1 pound (about 2 medium) sweet onions, diced, divided
1 (13 1/2-ounce) can coconut milk
1 tablespoon olive oil
4 cloves garlic, minced
1 pound (about 4 large) plum tomatoes, diced
1 medium poblano pepper, seeded and chopped
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
2/3 pound rock shrimp, shelled
2 tablespoons butter