Epcot Food & Wine ‘07

This year’s Epcot Food & Wine Festival at the Walt Disney World Resort in Florida was another hit. We attend every year if for no other reason than we’re usually in Florida during at least part of the event, and we both love food. The event this year featured food and drink from various cultures around the world, some more appealing than others, of course.

This first installment of recipes from F&W ‘07 will feature items available at the Canada pavilion on Thursday, so without further adieu let’s get to it.

Maple Glazed Salmon with Arugula and Roasted Corn
-Serves 4

8 Salmon filets, 4 ounces each, with skin on one side
1/4 cup canola oil

-Honey Maple Glaze

1 cup pure maple syrup
1 tablespoon orange blossom honey
2 tablespoons light brown sugar

-Garnish

2 cups trimmed and washed arugula
2 tablespoons EVO
1/2 cup “Sweet & Salted” walnuts, coarsely chopped
1 cup corn kernels, roasted
Salt & freshly ground pepper to taste.

-Pre-heat the broiler
-Rub the salmon pieces with half of the canola oil. Season both sides of salmon with salt and pepper. Set aside.
-Meanwhile, combine all ingredients for the Honey Maple Glaze in a small saucepan and cook over low heat, just long enough to heat through all the ingredients and for the sugar to melt. Set aside and keep warm.
-In a heavy bottomed frying pan, large enough to accomodate the salmon pieces in one layer, heat remaining canola oil under the broiler. Once the oil begins to smoke, carefully place the salmon pieces in the pan, skin side down. Cook salmon under golden brown on top, while remaining moist inside. About 8 minutes.
-While salmon is cooking, toss the arugula with the roasted corn, olive oil and a pinch of salt & pepper. Divide the mixture among four dinner plates.
-When salmon is donw, place two pieces on each mound of arugula, drizzle with Maple Glaze and sprinkle with walnuts. Serve the remaining glaze in a sauceboat.

Canadian Cheddar Cheese Soup
-Serves 6

1/4 pound smoked bacon, finely chopped
1 medium red onion, finely chopped
1/2 cup finely chopped celery
1/3 cup finely chopped carrots
3 tablespoons all-purpose flour
3 cups whole milk, scalded
2 cups chicken broth–fresh or canned
12 ounces grated white cheddar cheese
3 dashes Tobasco hot sauce
1/2 teaspoon of Worchestershire sauce
1/2 cup Canadian Ale, room temp.
Salt and ground pepper to taste
1 tablespoon thinly chopped chives

-Saute the bacon in a large heavy bottom, non-reactive soup pot over medium heat until wilted but not browned.
-Add onion, celery and carrots and cook until onions are translucent and bacon has crisped.
-Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock a little at the time, blending well to ensure there are no lumps. Bring the liquid to a boil, cover and simmer over low heat for 15 minutes.
-Remove from heat and whisk in the cheese, hot sauce, Worchestershire sauce, and ale. Season with salt & pepper to taste.
-Divide soup among six serving bowls and sprinkle each portion with a few chives.
-Serve immediately.

Maple Custard Topped with Almond Crumble
-Serves 6

1 cup cream
2 whole large eggs
2 large egg yolks
2 tablespoons granulated maple sugar
1/3 cup pure maple syrup
1/2 teaspoon pure vanilla extract
Pinch of sugar

Garnish

6 tablespoons finely chopped almond cookies
2 tablespoons pure maple syrup

-Preheat oven to 350 degrees.
-In a small saucepan, put 1/4 cup of the heavy cream with the granulated maple sugar and cook over low heat until the sugar is dissolved. Set aside and cool.
-In a large bowl, add the cooled maple sugar cream, remaining cream, milk, eggs, maple syrup, vanilla and a pinch of salt.
-Whisk all ingredients together until well combined. Strain the liquid into a 1-quart measuring cup using a fine-mesh sieve.
-Divide the custard between six 5-ounce ramekins and transfer them to a deep baking pan.
-Carefully add enough boiling water to the baking pan to reach up to the middle of the ramekins.
-Bake for approximately 40-45 minutes or when a metal skewer comes out clean when inserted in the center.
-Transfer the ramekins to a cooling rack and allow to set for at least 30 minutes before serving.
-To serve, sprinkle 1 tablespoon of crushed almond cookies on the top of each custard and drizzle each with 1 teaspoon of maple syrup.

*Note: The custards are best served warm, however they can be made 1 day in advance, covered and chilled without the garnish. Serve at room temperature and garnish just before serving.

Enjoy!

Mike

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