More of "Tiny Reggie" and Disney Fun

Hello!~

It has been a while! Family has been in and out for the last week! It was much fun but now to try to get back to a 'normal' schedule.

While my mom was here she helped me groom "Tiny" or "Reggie" as we're now calling him...on his collar tag it says both...haha. Here is some of the result:

Love him. SO smart and SO sweet.

Today, I'm going to share a little Disney Magic with you. These are the things that keep us coming back for more. Epcot's Food and Wine Festival is one of my all time favorite things at Disney. Travel + food = Megan very happy.

Strewn about the World Showcase are tons of tiny kiosks cooking amazing food in small portions plus, of course, wine and sometimes beer pairings. If you are on a Disney Dining Plan, this is even more of a special treat, because you may use your snack credits at the kiosks. The only trouble I found was that I just wanted to use up all my snack credits in one day. Escargot, Crepes, Lamb Chops, Taquitos, all in lovely small portions that give you a taste of that country.

Disney Magic I'm sharing today...is some recipes from the food and wine festival! These lamb recipes were some of our favorite things there, and then just for fun I am going to include a desert.

Grilled Lamb Chops with Red Wine Sauce

Melbourne, Australia

Ingredients:


Lamb Chops

3/4 cup olive oil

1 tablespoon lime zest

2 tablespoons lime juice

1 tablespoon finely chopped garlic

1/4 cup finely chopped mint

1/2 teaspoon freshly chopped pepper

1/2 teaspoon salt

8 Australian lamb chops



Red Wine Sauce

2 tablespoons unsalted butter

1 cup thinly sliced onion

1 tablespoon finely chopped garlic

Coarse Salt and Pepper to taste

3 cups Shiraz wine



Method of Preparation:

1. Combine olive oil, lime zest, lime juice, garlic, mint, salt and pepper in a shallow dish large enough to place the lamb chops in one layer. Coat both sides of the chops in the marinade and leave for two hours at room temperature or up to 24 hours refrigerated.

2. For the sauce, melt the butter in a medium skillet over medium heat. Add onions and garlic and sauté for 8 to 10 minutes, or until golden. Season with salt and pepper.

3. Stir in wine and bring to a boil. Reduce heat and simmer for at least one hour, or until mixture thickens and reduces to approximately 1 cup. The glacier be the consistency of syrup.

4. Grill the chops for 3 to 4 minutes on each side or until desired doneness.

5. To serve, allow 2 chops per person, drizzled with wine sauce.

Note: if you prefer, you can strain the glaze before serving. The flourish of Australia's delicate, peach colored Murray River salt brings out the flavors. Pair with Penfolds Koonunga Hill Shiraz-Cabernet.

Lamb Slider-Roasted Lamb with

Mustard Sauce on Brioche
Food & Wine Festival, New Zealand

Yield: 4 servings




Ingredients:

1/2 pound lamb sirloin

1 garlic clove, peeled and sliced into very thin slivers

2 tablespoons olive oil

¼ cup butter, softened

1 tablespoon Dijon mustard

Salt and freshly ground black pepper to taste

4 brioche rolls, sliced and toasted



Method of Preparation:

1. Place the lamb on a large platter and make ½" deep slits all over with a small knife, and insert a sliver of garlic in each cut. Rub the lamb all over with the olive oil and season with salt and pepper. Cover the meat and leave to marinade for 2 to 3 hours.

2. Preheat the oven to 350°F

3. In a large sauté pan, over medium heat, sear the lamb on all sides.

4. Transfer the meat to a roasting pan and cook it until it is firm to the touch and pink in the center, about 35 minutes.

5. Allow the sirloin to rest for 10 minutes before carving.

6. In the meanwhile, in a small bowl, combine the butter and mustard and season to taste with pepper. Butter both sides of the rolls and set them aside.

7. To serve, thinly slice the lamb and divide the meat among the four prepared rolls.

Mustard Sauce

Ingredients:

1 tablespoons olive oil

1 large white onions, sliced thinly

1/8 cup horseradish

1 cup brown gravy (your favorite recipe)

1/4 cup Dijon mustard



Method of Preparation:

In a skillet, add oil and cook white onions until caramelized. Be carefully not to burn.

Add horseradish, brown gravy and Dijon mustard. Blend well until heated.

Butter buns on both sides with this mixture.


Alternate Sauce

Ingredients:

2 tablespoons olive oil

1/2 cup finely chopped onion

1 garlic clove, peeled and finely chopped

3/4 cup grilled red peppers, coarsely chopped

2 tomatoes, peeled, seeded and coarsely chopped

4 tablespoons finely chopped parsley

To taste salt

To taste freshly ground pepper.

Method of Preparation:

Heat the olive oil in a sauté pan and add the onions and garlic. Cook for 2 minutes, stirring constantly or until the onions are translucent. Add the peppers and tomatoes and cook for approximately 3 minutes, or until most of the moisture has evaporated. Stir in the parsley and season with salt and pepper. Use 2 tablespoons of peperonato for each sandwich.


Finally, desert;

Serves 6




Chocolate Lava Cake

8 (1 ounce) semi-sweet chocolate squares, chopped, or 1 cup semi-sweet chocolate chips

2 sticks of butter

5 egg yokes

4 whole eggs

3/4 cup sugar

1/3 cup all-purpose flour


1. Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess.


2. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes


3. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.


4. Fold in chocolate mixture.


5. Sift flour, then fold into batter, mixing until smooth. Divide batter among prepared cups, filling 3/4 full.

6. Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not overbake.

7. Using a small knife, cut around sides of cake to loosen. Invert onto plates and drizzle with ganache.

Ganache

1/4 cup heavy cream

1/4 cup Bailey's Irish cream

4 ounces milk chocolate

Stir together cream and Bailey's in a small saucepan over medium heat. Just before boiling point, remove from heat and stir in milk chocolate.

Note: you can also use muffin tins; recipe makes 12. Bake for 15 minutes until set and middle is still soft


Have fun!!
 
Meg