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Tuesday, September 23, 2008

EPCOT FOOD AND WINE FESTIVAL


The 13th Epcot international Food and Wine Festival Sept26 to Nov. 9
I'm so excited the food and wine festival is back I love to go to this you can just eat your way around the world! then take in one of the concerts at the Eat To The Beat This year some of the entertainers are Sister Hazel, Spyro Gyra
BoyzIImen , David Cassidy, just to name a few.
you can also get a copy of the Festival Cookbook
The book will be sold at the Wonders pavilion and throughout the World Showcase. Here is a sample to tempt your taste buds.

AUSTRALIA
Macadamia nut and chocolate Bars
1/4 cup plus1 Tab firmly packed light brown sugar, divided
2 T water
4 T light corn syrup
2 cups all purpose flour
2/3 cup granulated sugar
1/4 tsp salt
1 cup (2sticks) butter, soft
2 eggs beaten
2 egg yolks beaten
1 1/2 cups semisweet chocolate morsels
1 1//2 cups coarsely chopped roasted salted macadamia nuts, divided

Prehaeat oven to 350 Lightly grease an 8 inch square baking pan.

Stir together 1 T of brown sugar,water and corn syrup in a small saucepan over low heat for 2 or 3 min. til sugar is dissolved. Let cool for 15 minutes in saucepan.

Combine flour,granulated sugar,remaining 1/4 cup brown sugar and salt in a large mixing bowl.

Use a pastry cutter to cut in butter Or fork till it resembles coarse meal.

In a separate bowl,combine the eggs and egg yolks. Blend into flour mixture to form a soft dough.

Pour the cooled syrup into the dough and stir until batter is smooth Fold in Chocolate morsels and 1 cup of macadamia nuts.

Spread batter in a prepared pan and sprinkle with the remaining 1/2 cup macadamia nuts.

Bake 30 to 35 minutes,or until golden brown and firm to the touch.

Cool in pan Cut into 9 equal squares.

WHAT TO DRINK
Australian tawny port. The refined nutty character of this wine should play nicely with the chocolate flavor and the macadamia nuts.
Enjoy
Allisons kitchen.

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