Disneyland Food and Wine Fest
No Comments | Written on May 3, 2010 at 5:00 am , by Kristina Vanni
What’s better than a Food and Wine Festival? How about a festival held in the happiest place on earth! The Disney California Food and Wine Festival is celebrating its 5th year of showcasing the best in food and drink at Disney’s California Adventure. From demonstrations by your favorite celebrity chefs, to wine tasting seminars, this festival offers many ways to expand your knowledge and palate. There are even events catered toward the young gourmet. The “Junior Chef” show is a fun, hands-on experience especially for chefs 11 years and younger. Check out the Better Recipes facebook page for a gallery of photos from the 2010 festival. Come out and enjoy the festivities soon – the festival runs until May 31st!
The “Taste of California” Marketplace features tapas-size tastings of foods created especially for the festival. One of the annual favorites is the Canadian Cheddar Cheese Soup. (It was so good, I wanted a full size serving!) Lucky for us, Disney was willing to share their recipe!
Canadian Cheddar Cheese Soup
Makes 6 cups
1/2 pound of bacon, cut into 1/4-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound sharp white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground black pepper, to taste
1/2 cup pale ale, room temperature
Chopped scallions or chives, for garnish
- Cook bacon in a 4- or 5-quart saucepan over medium-high heat, stirring frequently until lightly browned, about 5 minutes.
- Add onion, celery and butter; sauté until the onion softens, about 5 minutes.
- Reduce heat to medium. Add flour and stir constantly for about 4 minutes.
- Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
- Add milk and continue to simmer for another 15 minutes. Do not boil after adding milk.
- Remove from heat. Stir in cheese, Tabasco, Worcestershire, salt and pepper until cheese is melted and soup is smooth. Stir in ale. If soup is too thick, thin to desired consistency with warm milk.
- Serve hot, garnished with scallions or chives.
Categories:
Around the World, Better Recipes, Dinner Tonight, Foodie Events | Tags: Soup Recipes
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