Cookies ‘n Cream Bread Pudding
Pacific Wharf Café at Disney California Adventure Park
Serves 12
Bread Pudding:
1 lb. loaf day-old Italian bread
5 large eggs
1 ½ cups sugar
4 cups half and half
1 tbsp vanilla extract
24 chocolate sandwich cookies, quartered
Topping:
½ cup heavy whipping cream
1 (14 oz.) can sweetened condensed milk
12 chocolate sandwich cookies, crushed
FOR BREAD PUDDING:
Preheat oven to 350°F. Spray 9×13-inch baking pan with nonstick cooking spray. Set aside.
Cut bread into one-inch cubes and place in large mixing bowl. Set aside.
Combine eggs, sugar, half and half, and vanilla extract in a medium mixing bowl. Whisk until fluffy. Pour over cubed bread, stirring gently to mix. Set aside for 15 minutes and allow egg mixture to soak into bread.
Gently stir in chocolate sandwich cookies.
Pour bread pudding mixture into prepared baking pan and spread out evenly.
Bake for 45-50 minutes, until top has set and a thermometer placed in the center reads 165°F.
Cool for 15 minutes.
TO SERVE:
Whip heavy whipping cream in bowl of an electric mixer fitted with whisk attachment until medium peaks form.
Cut bread pudding using Mickey Mouse-shaped cookie cutter and place on a plate.
Drizzle with 1-2 teaspoons of sweetened condensed milk.
Top each serving with 2 tablespoons whipped cream and 1 tablespoon of crushed chocolate sandwich cookies.
Candy Cane Pots de Crème
Disney Festival of Holidays at Disney California Adventure Park
Serves 6-8
CANDY CANE POTS DE CRÈME
1 teaspoon powdered unflavored gelatin
1 tablespoon cold water
2 cups heavy cream
5 large egg yolks
1/4 cup sugar
3/4 cup chopped milk chocolate or milk chocolate chips
1 teaspoon peppermint extract
GARNISHES
Whipped cream
Crushed peppermint candy
Chocolate peppermint bark
FOR CANDY CANE POTS DE CRÈME:
Stir together powdered gelatin and water in small bowl; let it sit while cream heats (gelatin will solidify).
Heat heavy cream in medium saucepan over medium heat until steaming. Do not bring to a boil.
Once cream begins to steam, add gelatin and stir to dissolve.
In a separate bowl, beat together egg yolks and sugar until pale in color.
While whisking continuously, drizzle 1/2 cup of hot cream into egg yolk mixture.
Whisk remaining egg yolk mixture into hot cream. Turn heat to low.
Continue cooking and stirring until mixture thickens enough to coat the back of a spoon (155°F), about 3 to 4 minutes.
Add chocolate to a large bowl and pour hot cream mixture over chocolate.
Let sit for 1 to 2 minutes, then stir well (or carefully blend mixture in a blender or using a stick blender).
Stir in peppermint extract.
Strain mixture through a fine mesh sieve to remove any lumps.
Pour into 4-ounce serving cups and refrigerate at least 4 hours.
FOR SERVING:
Once pots de crème are firm, use a pastry bag with a star tip to pipe a rosette of whipped cream on top (or dollop whipped cream on top).
Just before serving, sprinkle with crushed peppermint candy and add peppermint bark on top of whipped cream.
Cook’s Note: Traditionally served in little “pots,” get fancy for a party and serve this luxurious pudding in assorted wine or martini glasses. Add a little store-bought biscotti and dessert is done.
The Steakhouse Blended Burger with Brie Cheese Fondue and Truffle and Blue Cheese Potato Chips
From the Earth Eats Marketplace at the Epcot International Food and Wine Festival
Serves 6
Beef and Mushroom Burger
• 2 teaspoons canola oil
• 12 ounces button mushrooms, cleaned and sliced 1/4-inch thick
• 1 teaspoon finely minced garlic
• 1/4 teaspoon coarse salt
• 1 pinch freshly ground black pepper
• 2 1/4 pounds ground beef, 80/20 blend
• Coarse salt, freshly ground black pepper
Brie Fondue
• 4 ounces Brie cheese
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• Pinch coarse salt, freshly ground black pepper
• 1/2 teaspoon truffle oil
Truffle and Blue Cheese Potato Chips
• 2 russet potatoes, peeled and sliced very thin with mandoline
• 4 cups vegetable oil, for frying
• 2 teaspoons truffle oil
• 1 teaspoon blue cheese powder or blue cheese crumbles
• 1/8 teaspoon popcorn salt
For Serving
• 6 brioche buns
• 2 cups arugula
INSTRUCTIONS
For Beef and Mushroom Burger
1. Heat canola oil in sauté pan over medium heat until oil starts to shimmer. Add mushrooms, garlic, salt and pepper.
2. Cook mushrooms down until tender and liquid has evaporated, about 8 to 10 minutes. Remove from heat and cool.
3. Finely chop cooled mushrooms. Transfer to large bowl and add ground beef, mixing well. Form 6 patties and refrigerate until ready to cook.
For Brie Fondue
1. Place Brie in freezer for about 20 minutes.
2. Melt butter in medium-size sauté pan over medium heat. Add flour and whisk constantly until mixture is caramel colored.
3. Slowly add milk, whisking constantly to avoid clumps.
4. Bring to boil, reduce heat and cook until mixture starts to thicken.
5. Remove Brie from freezer. With sharp knife, remove rind from cheese and cut into small chunks.
6. Add cheese to milk mixture in batches, constantly whisking until all ingredients are melted and mixture thickens.
7. Season with salt and pepper. Remove from heat and allow to cool slightly.
8. Finish with truffle oil just before serving. Taste and add more truffle oil, to taste.
For Truffle and Blue Cheese Potato Chips
1. Blanch potato slices in boiling water for about 2 minutes. Remove from water and dry on baking tray.
2. Add vegetable oil to deep stock pot and heat to 350°F.
3. Once oil is hot, add potatoes and fry chips until golden brown and crispy, frying in batches if necessary.
4. Remove chips from oil, drain on paper towels and place in mixing bowl.
5. Drizzle with truffle oil and gently toss; sprinkle with blue cheese powder or crumbles and salt.
To Serve
1. Remove burgers from refrigerator and season with salt and pepper.
2. Grill to desired doneness.
3. Lightly grill buns on cut side.
4. Place handful of arugula on bottom of each bun, then top with burger. Ladle about 2 tablespoons of cheese fondue on top.
5. Add handful of truffle chips, then top with bun.
6. Serve immediately.
Cook’s Note: You can always use blue cheese crumbles in this recipe, or find blue cheese powder at online gourmet specialty shops. It’s made by dehydrating blue cheese and it adds a rich, velvety texture and sharp, earthy flavor—try it on popcorn or add to salad dressings and dips. # hamburger
What to drink: Go red or white—a fruity red Chilean or New Zealand Pinot Noir, or a creamy, subtly oaked Chardonnay.