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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Disney Springs 2018

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Disney Springs 2018 (5)

Wine Bar George is where our day started.

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Amorette's (2)

Melissa bought me this Fall Festival cake, what a surprise! One thing I need to let you know when you’re visiting Disney Springs during the EPCOT Food And Wine Festival, always check in with the information center. Ask if they have a special map showing all of the places, at the Springs, offering Fall Food Festival goodies.

Enzo's Fall Cakes

Fall Festival Cakes

Amorette's

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Enzo’s offers tapas at their Hideaway Tunnel Bar.

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Next, dinner together at the boathouse.

The Boathouse

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What’s really interesting about this appetizer is the Pear Mignonette. Normally the Mignonette is a shallot vinaigrette but this one is done with pears. Delicious!!!

Here are some night shots of  Disney Springs 2018.

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STK was our destination for dinner on our second visit to the Springs.

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Steve’s is amazed by everything he’s seeing.

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The D.J.  kept the music on point.

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Warm Bread served with a chive oil.

Tuna Tartare

Lamb Lollipops, Chef’s Special

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Corn Pudding,  Creamy Yukon Potatoes, and Foraged Mushrooms.

Bone-In Filet With Truffle Butter

Seared Sea Scallops With Cauliflower Succotash.

Hibachi Chicken With Brussel Sprouts And Apple Kimchi.

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Cotton Candy And Chocolate Cake.

STK (1)

For more information about Disney Springs Shopping and Entertainment visit their website at www.disneysprings.com

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San Francisco’s Farmers’ Market

The Ferry Building

San Francisco's Farmers' Market

San Francisco Farmers' Markets

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The San Francisco’s Farmers’ Market is located right outside of the Ferry Building that borders the San Francisco Bay, AMAZING! I’ve never seen a market this massive. They had everything from fresh cut flowers, fruits, and vegetables, crafts, jewelry and more! Inside the Ferry Building, there are even more vendors. There are vendors offering artisanal products like loaves of bread, truffle mushrooms, and French pastries.

I can tell you one thing for sure when I go back to visit my daughter, I’m going to be doing a lot of shopping.

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Mai Chai Pumpkin Tarimisu

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I’ve decided to make a Mai Chai Pumpkin Tarimisu and because we’ll be dining with family and friends, I think this would be a perfect ending to our Thanksgiving celebration.

I wanted to tell you about this AWESOME new spice blend from P.S. Flavor-Spice Blends called Mai Chai. I suppose I’d describe it as a warm combination of spices that works perfectly in coffees, smoothies, and even ice cream.

           P.S. Flavor-Spice Blends by Pam Smith, RDN.
Pam Smith, with daughter and moderator Nicole Smith Talbott, hold monthly Facebook Live classes for P.S. Flavor Club. Available are 3-month seasonal kits, you can go to www.psflavorclub.com. or https://m.facebook.com/psflavor

Mai Chai Pumpkin Tiramisu (32)

 

Prep: 50 minutes
Total Time: 5 hours 10 minutes
Yields:  9 servings per pan
Equipment: 9 x 11  baking dish or 2-disposable 9 x 9 pans with lids, 3-quart saucepot, heat-proof mixing bowl

Ingredients:
Pie Filling:
5 large egg yolks
1/4 cup granulated sugar
1/2 cup Kahlua (coffee liqueur)
8-ounces mascarpone cheese, room temperature
1 15-ounce can pumpkin puree
1 cup whipping cream
1/2 cup loosely packed brown sugar
3 teaspoons vanilla extract
1 teaspoon Mai Chai Spice

Espresso Syrup:
2 teaspoons instant espresso
1 1/2 cups water
1 teaspoon Mai Chai Spice
1/2 cup brown sugar
1 teaspoon Kahlua

Tiramisu Ingredients:
4 7-ounce packages Alessi Lady Fingers
1 bar of semi-sweet chocolate for grating
2 boxes of Turtle Pecan Biscottis, crushed

Directions:
The Espresso Syrup:

Bring 1 1/2 cups of water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso powder, stir until dissolved. Add the brown sugar, Mai Chai Spice, and Kahlua and stir until the sugar has dissolved completely about 2 minutes. Set aside to cool.

Pie Filling:
Start by making a do-it-yourself double boiler:
Bring some water to a boil in a 3-quart saucepot, then reduce the heat to a simmer. Place a heatproof mixing bowl on top leaving 2 to 3-inches of space between the water and the bottom of the bowl.

Place the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the Kahlua and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 4-5 minutes. Remove the bowl from the heat, cover with plastic wrap and refrigerate until cool, 30 minutes.

Place the mascarpone cheese and pumpkin puree in a large mixing bowl and stir until smooth. In a stand mixer fitted with the whisk attachment, combine the whipping cream, brown sugar, vanilla extract, and Mai Chai Spice. Whip until not quite stiff peaks Add the whipped cream mixture to the pumpkin mixture, followed by the chilled egg mixture. Fold gently until well mixed. Cover and refrigerate for 1 hour.

Fill a large plastic bag with the biscotti. Using a meat mallet, break up the Turtle Pecan Biscottis. They do not have to be finely crushed.

To assemble:
Arrange the ladyfingers in a single layer in the two 9 x 9 pans, braking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Add a third of the chilled pumpkin filling mixture on top and spread into a thin layer. Grate over a thin layer of the chocolate.

Repeat this process one more time in each pan, finishing with the crushed Turtle Pecan Biscotti. Cover and refrigerate for a minimum of 4 hours.

Note: Best eaten with 24 hours, any longer the Tiramisu will start to break down.

 

Mocha Chili Spiced Asparagus

 

 

 

 

 

 

 

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