The 2013 Epcot Food and Wine Festival is on from September 27 – November 11, 2013, in Epcot, Walt Disney World, Florida, USA.
Featuring fantastic special events, culinary and beverage demonstrations, celebrity chefs, and the ever-popular World Showcase Marketplace tasting booths, this is a not-to-be-missed opportunity!
The Festival offers you an oppurtunity to satiate your hunger and thirst with a burst of fresh food, fine wine and craft beers from a host of global marketplaces.
Feast on flavorsome international tributes to the sensory arts as you peruse through a savory selection of tempting tasting stations.
Learn from mixologists, indulge in culinary demonstrations, ripen your knowledge of cheese and get educated on wine.
The 2013 Epcot Food and Wine Festival offers 3 different ways to experience the event, each one offering its own distinct perspective.
The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: Ecuador for Ceviche De Pescado!
Ceviche De Pescado (Fish Ceviche)
The fish cooks in the lime juice! Hardly a Quik! recipe with the marianting time for fish & veggie marinate totaling 5 hours! But once the fish is “cooked”, mixed with the marinade & seasoned, it’s ready. Totally worth it!)
Prep Time: 20 min Ready In: 5 hours Serves: 6 to 8 servings
Ingredients: 2lb of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces 2 red onions diced very finely 4 tomatoes diced very finely 2 bell peppers, assorted colors, chopped very finely 20 limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade 1 bunch of cilantro (also known as coriander) chopped as finely as possible Salt and sunflower oil
Preparation: 1. Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice.
2. Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for at least 4 hours.
3. Mix the onions, tomatoes, peppers, and cilantro with the juice from the remaining limes and let marinate for about an hour.
4. Once the fish is “cooked” in the lime juices rinse it well and mix it with the vegetable marinade, add salt and sunflower oil to taste.
5. Serve with chifles, patacones, tostones or popcorn.
The Quik Cook! continues with national cuisine favorites from around the world from Afghanistan to Zimbabwe! Today’s port-of-call: Denmark for Frikadeller!
Frikadeller (Danish Meatballs)
Prep Time: 30 min Cook Time: 25 min Serves: Approximately 30 meatballs, 4 to 6 servings
Ingredients: 2 slices fresh white bread 1/4 cup milk 3 tablespoons clarified butter, divided 1/2 cup finely chopped onion A pinch plus 1 teaspoon kosher salt 3/4 pound ground chuck 3/4 pound ground pork 2 large egg yolks 1/2 teaspoon black pepper 1/4 teaspoon ground allspice 1/4 teaspoon freshly grated nutmeg 1/4 cup all-purpose flour 3 cups beef broth 1/4 cup heavy cream
Directions:
1. Preheat oven to 200 degrees F.
2. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
3. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
4. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
5. Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
6. Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
7. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven,cover with the gravy and serve.
6 cups cubed (1/2-inch) peeled root vegetables, such as potatoes, turnips, carrots and beets
3 tablespoons extra-virgin olive oil, divided
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
2 tablespoons sherry vinegar or red-wine vinegar
1 tablespoon minced garlic
1 teaspoon whole-grain mustard
1 teaspoon minced anchovy fillet or paste
8 cups mixed salad greens
2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained and flaked
2 scallions, sliced
Directions:
Preheat oven to 450°F.
Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.
Tips & Notes:
Make Ahead Tip: Prepare the dressing (Step 3), cover and refrigerate for up to 1 day.
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