#caramel mocha miso butter cookies

[siriuslysatorusimping]

As promised, I made miso butter cookies this weekend!

I made chocolate caramel and caramel mocha this time 😊

One thing I changed this time was I used a blender (bc I don’t have a food processor) to chop the caramel instead of using a knife and taking forever to do it. They turned out super yummy. I prefer my cookies a bit softer, so I shortened the bake time a bit for the caramel mocha ones, and they’re just a bit soft and crumbly and delicious 🤤

There are a few other types of cookies that I’ve found and will likely include in Physical Paradox in the future. I’ve been on an anko kick lately, so I’ve been researching a bunch of different anko desserts! So when I eventually get back to Physical Paradox, I’ll likely include them 😊

[kaaytea]

What the daiya boys would smell from Amortentia

Amortentia is a potion from Harry Potter that causes powerful infatuation from its drinker. The potion itself has a different aroma for everyone as the scent is usually based off of what the person finds attractive.

A/n: Hi! This was just me trying to get in a creative mood and I ended up having fun so I thought why not post it!

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Sawamura -> cinnamon sticks, fabric softener, the summer breeze, toothpaste

Furuya -> Vanilla, new cotton linens, glove conditioner, the chilly smell in the air just before it snows

Haruichi -> honey, KitKats, coconut sunscreen, hibiscus tea, maple wood

Kanemaru -> Pepper corns, sandal wood, his mom's homemade botamochi

Toujou -> Bread straight out of the oven, hot miso soup, rose water

Kuramochi -> Mocha, Spearmint, pine needles, the smell new cleats have, peanut butter cookies

Miyuki -> leather, freshly cut grass, icy hot, coffee, rosemary, mirin

Kawakami -> lavender, freshly grated ginger, summer night air, sautéed vegetables, blueberry muffins

Tetsuya -> freshly cooked short grain rice, the smokey smell of a charcoal grill, green tea, rice vinegar, baseball fields just after its rained

Jun -> watermelon gummies, black tea with honey, grilled meat, cedar wood

Ryousuke -> Dark chocolate, red curry paste, old books, rain on hot pavement

Chris -> freshly baked brownies, basil, the leafy smell of autumn

Yui -> burnt marshmallows, caramel sauce, the leather of a catchers mitt, lemongrass soap

Okumura -> Orange zest, crackling wood on a bonfire, his coconut milk shampoo, Lemon poppy seed bread with a glaze drizel

Seto -> Brown sugar milk tea, blackberry ice cream, tea tree oil, new batting gloves

Sanada -> Ramune soda, the slight chlorine smell of a pool during the summer, nutmeg

Raichi -> Banana pudding, sesame oil, cherry popsicles, tokatsu sauce

Mei -> raspberry jam, Tiger balm ointment, strawberry lemonade, salty ocean winds

[seedertitle0-blog]

salted peanut tart

My devotion to peanut butter and any and all of the ways we smash it up against chocolate would be impossible to question. From peanut butter cookies dotted with more peanut butter and chocolate chips, peanut butter-filled chocolate cookies, peanut butter and chocolate tarts, cakes, icebox and cheesecakes to peanut butter-swirled brownies, peanut butter blondies with chocolate chunks, it shouldn’t surprise you in the least that I also have a favorite Reese’s peanut butter cup shape (egg, as if there were ever a debate). However, my peanut devotion is neither limited to peanut butter or the proximity of chocolate, and so when we ended up at Houseman restaurant a couple weeks ago for dinner, we tried the salted peanut tart with sour cream for dessert and I have not been able to stop thinking about it since.

It turns out it’s not just me. It’s “like pecan pie without all the goo” Pete Wells wrote in the New York Times. Tejal Rao described it as “a fine, low-to-the-ground number with a crisp pastry, plenty of actual peanuts, and very little of anything else” for Bloomberg. And Scott Lynch said “this gooey, crunchy, buttery beauty is like the peanut brittle of your dreams, and the whipped, fluffy dab of sour cream adds an unexpected and wholly welcome bit of tang to the party,” on Gothamist.

Because my priorities are straight, it was the first thing I made when I got home. This isn’t officially it — I didn’t call the restaurant and beg for the recipe or anything. I prefer to recreate things the way I remember them, even imperfectly. I recalled a good toasty caramel (I use brown butter, dark brown sugar, and golden syrup or honey here) like a pecan pie would have, but much less goopy (a higher concentration of nuts in the filling does the trick); a thin, crisp cookie-like crust with a whiff of vanilla (here we make it quickly and press it in); and no matter how strange the dollop of sour cream to finish might sound (not sweetened, although you could if you wish) it is chocolate to the peanut butter here, harmonious and complementary in a way that no other toppings could come close. I hope you love this too.

Previously

One year ago: Quick, Essential Stovetop Mac-and-Cheese Two years ago: Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes and Pomegranate Grapefruit Paloma Three years ago: Belgian Brownie Cakelets, Broccoli Melts, and White Russian Four years ago: Perfect Corn Muffins and Spaghetti Pangrattato with Crispy Fried Eggs Five years ago: Stuck-Pot Rice with Lentils and Yogurt and Dijon and Cognac Beef Stew and Morning Bread Pudding with Salted Caramel Six years ago: Blood Orange Margaritas Seven years ago: Double Coconut Muffins and Fried Egg Sandwich with Bacon and Blue Cheese Eight years ago: Green Bean Salad with Pickled Red Onions and Fried Almonds and Spaghetti with Lemon and Olive Oil Nine years ago: Walnut Jam Cake, Ginger Fried Rice and Chocolate Souffle Cupcakes with Mint Cream Ten years ago: Whole Lemon Tart, Alex’s Mom’s Stuffed Cabbage and Toasted Coconut Shortbread Eleven years ago: Pasta Puttanesca and Pear and Almond Tart Twelve years ago: Fusilli with Baked Tomato Sauce and Aloo Gobi.

And for the other side of the world: Six Months Ago: Layered Mocha Cheesecake 1.5 Years Ago: Cheesecake Bars with All The Berries and Corn Chowder with Chile, Lime, and Cotija 2.5 Years Ago: Peach Melba Popsicles, Chile-Lime Melon Salad and Chocolate Peanut Butter Icebox Cake 3.5 Years Ago: Frozen Hot Chocolate and Angel Hair Pasta with Raw Tomato Sauce 4.5 Years Ago: Blueberry Crumb Cake, Cold Noodles with Miso, Lime, and Ginger, Apricot Pistachio Squares and Raspberry Swirl Cheesecake

Salted Peanut Tart

Servings: 8 to 10

Time: 1 hour 30 minutes

Source: Smitten Kitchen, but inspired by Houseman Restaurant

Print

You could also make this tart as bars! Line an 8×8-inch square baking pan with two pieces of parchment paper, each extending up two sides. Press the crust dough evenly across the bottom and 1/4-inch up the sides of this pan. Parbake at 350 (no weights or freezing required) for 15 minutes, until very pale golden. Continue with topping as written; topping baking time is the same as tart. Once cool, cut into 16 square bars.

Crust

1 cup plus 2 tablespoons (150 grams) all-purpose flour

1/4 teaspoon fine sea or table salt

1/3 cup (40 grams) powdered sugar

1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine, cut into a few chunks

1/2 teaspoon vanilla extract

Filling

4 tablespoons (2 ounces or 55 grams) unsalted butter

2/3 cup (125 grams) packed light or dark brown sugar

1/3 cup (110 grams) honey or golden syrup

1/2 teaspoon apple cider vinegar (optional)

1/2 teaspoon vanilla extract

2 large eggs

2 cups (about 10 ounces or 285 grams) salted peanuts

Flaky sea salt and plain sour cream to finish (optional)

Heat oven to 350°F (175°C).

Make the crust: Combine the flour, salt, and sugar in the bowl of a food processor. Add butter and vanilla to the bowl, then run the machine until the mixture forms large clumps — just keep running it; it might take another 30 seconds for it to come together, but it will. Set a marble or two of dough aside, and transfer the rest of it to a 9-inch round tart pan with a removable bottom set on a large baking sheet (for drips and stability of use) and press the dough evenly across the bottom and up the sides. Transfer to freezer for 15 minutes, until solid.

Parbake crust: Once firm, prick all over with a fork. Coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil (no pie weights needed) for 15 minutes, then carefully, gently, a little at a time, peel back foil and discard. If cracks have formed, use the marbles of dough you set aside to patch it. Return to oven for 5 minutes, until just barely golden at edges and dry to the touch. Set aside.

Meanwhile, make filling: In a medium saucepan, melt butter over medium heat and continue cooking it, stirring frequently, until it smells nutty and brown bits form at the bottom of the pot. Whisk in brown sugar and golden syrup or honey and cook at a simmer, whisking constantly, for one minute. Pour into a large bowl, scraping out all of the browned bits from the pot that you can, and place in the fridge or, as I did, on your very cold patio, for 10 minutes, until it has cooled somewhat. Whisk in apple cider vinegar (with cuts the sweetness and adds complexity, not a vinegary flavor, promise), vanilla, and eggs, one at a time, then stir in peanuts.

Bake tart: Pour filling into prepared tart shell, top with a little flaky salt, if you wish, and bake for 23 to 28 minutes, until just faintly jiggly in the center and golden brown all over. Cool on a rack to room temperature, or, like me, you can rush this along in the fridge, but don’t let it fully chill.

Serve: Decorate (if you wish) with powdered sugar. Serve in wedges at room temperature (not cold, which can be too firm) with a dollop of sour cream.

Source: https://smittenkitchen.com/2019/02/salted-peanut-tart/

[stockbeaver96-blog]

salted peanut tart

My devotion to peanut butter and any and all of the ways we smash it up against chocolate would be impossible to question. From peanut butter cookies dotted with more peanut butter and chocolate chips, peanut butter-filled chocolate cookies, peanut butter and chocolate tarts, cakes, icebox and cheesecakes to peanut butter-swirled brownies, peanut butter blondies with chocolate chunks, it shouldn’t surprise you in the least that I also have a favorite Reese’s peanut butter cup shape (egg, as if there were ever a debate). However, my peanut devotion is neither limited to peanut butter or the proximity of chocolate, and so when we ended up at Houseman restaurant a couple weeks ago for dinner, we tried the salted peanut tart with sour cream for dessert and I have not been able to stop thinking about it since.

It turns out it’s not just me. It’s “like pecan pie without all the goo” Pete Wells wrote in the New York Times. Tejal Rao described it as “a fine, low-to-the-ground number with a crisp pastry, plenty of actual peanuts, and very little of anything else” for Bloomberg. And Scott Lynch said “this gooey, crunchy, buttery beauty is like the peanut brittle of your dreams, and the whipped, fluffy dab of sour cream adds an unexpected and wholly welcome bit of tang to the party,” on Gothamist.

Because my priorities are straight, it was the first thing I made when I got home. This isn’t officially it — I didn’t call the restaurant and beg for the recipe or anything. I prefer to recreate things the way I remember them, even imperfectly. I recalled a good toasty caramel (I use brown butter, dark brown sugar, and golden syrup or honey here) like a pecan pie would have, but much less goopy (a higher concentration of nuts in the filling does the trick); a thin, crisp cookie-like crust with a whiff of vanilla (here we make it quickly and press it in); and no matter how strange the dollop of sour cream to finish might sound (not sweetened, although you could if you wish) it is chocolate to the peanut butter here, harmonious and complementary in a way that no other toppings could come close. I hope you love this too.

Previously

One year ago: Quick, Essential Stovetop Mac-and-Cheese Two years ago: Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes and Pomegranate Grapefruit Paloma Three years ago: Belgian Brownie Cakelets, Broccoli Melts, and White Russian Four years ago: Perfect Corn Muffins and Spaghetti Pangrattato with Crispy Fried Eggs Five years ago: Stuck-Pot Rice with Lentils and Yogurt and Dijon and Cognac Beef Stew and Morning Bread Pudding with Salted Caramel Six years ago: Blood Orange Margaritas Seven years ago: Double Coconut Muffins and Fried Egg Sandwich with Bacon and Blue Cheese Eight years ago: Green Bean Salad with Pickled Red Onions and Fried Almonds and Spaghetti with Lemon and Olive Oil Nine years ago: Walnut Jam Cake, Ginger Fried Rice and Chocolate Souffle Cupcakes with Mint Cream Ten years ago: Whole Lemon Tart, Alex’s Mom’s Stuffed Cabbage and Toasted Coconut Shortbread Eleven years ago: Pasta Puttanesca and Pear and Almond Tart Twelve years ago: Fusilli with Baked Tomato Sauce and Aloo Gobi.

And for the other side of the world: Six Months Ago: Layered Mocha Cheesecake 1.5 Years Ago: Cheesecake Bars with All The Berries and Corn Chowder with Chile, Lime, and Cotija 2.5 Years Ago: Peach Melba Popsicles, Chile-Lime Melon Salad and Chocolate Peanut Butter Icebox Cake 3.5 Years Ago: Frozen Hot Chocolate and Angel Hair Pasta with Raw Tomato Sauce 4.5 Years Ago: Blueberry Crumb Cake, Cold Noodles with Miso, Lime, and Ginger, Apricot Pistachio Squares and Raspberry Swirl Cheesecake

Salted Peanut Tart

Servings: 8 to 10

Time: 1 hour 30 minutes

Source: Smitten Kitchen, but inspired by Houseman Restaurant

Print

You could also make this tart as bars! Line an 8×8-inch square baking pan with two pieces of parchment paper, each extending up two sides. Press the crust dough evenly across the bottom and 1/4-inch up the sides of this pan. Parbake at 350 (no weights or freezing required) for 15 minutes, until very pale golden. Continue with topping as written; topping baking time is the same as tart. Once cool, cut into 16 square bars.

Crust

1 cup plus 2 tablespoons (150 grams) all-purpose flour

1/4 teaspoon fine sea or table salt

1/3 cup (40 grams) powdered sugar

1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine, cut into a few chunks

1/2 teaspoon vanilla extract

Filling

4 tablespoons (2 ounces or 55 grams) unsalted butter

2/3 cup (125 grams) packed light or dark brown sugar

1/3 cup (110 grams) honey or golden syrup

1/2 teaspoon apple cider vinegar (optional)

1/2 teaspoon vanilla extract

2 large eggs

2 cups (about 10 ounces or 285 grams) salted peanuts

Flaky sea salt and plain sour cream to finish (optional)

Heat oven to 350°F (175°C).

Make the crust: Combine the flour, salt, and sugar in the bowl of a food processor. Add butter and vanilla to the bowl, then run the machine until the mixture forms large clumps — just keep running it; it might take another 30 seconds for it to come together, but it will. Set a marble or two of dough aside, and transfer the rest of it to a 9-inch round tart pan with a removable bottom set on a large baking sheet (for drips and stability of use) and press the dough evenly across the bottom and up the sides. Transfer to freezer for 15 minutes, until solid.

Parbake crust: Once firm, prick all over with a fork. Coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil (no pie weights needed) for 15 minutes, then carefully, gently, a little at a time, peel back foil and discard. If cracks have formed, use the marbles of dough you set aside to patch it. Return to oven for 5 minutes, until just barely golden at edges and dry to the touch. Set aside.

Meanwhile, make filling: In a medium saucepan, melt butter over medium heat and continue cooking it, stirring frequently, until it smells nutty and brown bits form at the bottom of the pot. Whisk in brown sugar and golden syrup or honey and cook at a simmer, whisking constantly, for one minute. Pour into a large bowl, scraping out all of the browned bits from the pot that you can, and place in the fridge or, as I did, on your very cold patio, for 10 minutes, until it has cooled somewhat. Whisk in apple cider vinegar (with cuts the sweetness and adds complexity, not a vinegary flavor, promise), vanilla, and eggs, one at a time, then stir in peanuts.

Bake tart: Pour filling into prepared tart shell, top with a little flaky salt, if you wish, and bake for 23 to 28 minutes, until just faintly jiggly in the center and golden brown all over. Cool on a rack to room temperature, or, like me, you can rush this along in the fridge, but don’t let it fully chill.

Serve: Decorate (if you wish) with powdered sugar. Serve in wedges at room temperature (not cold, which can be too firm) with a dollop of sour cream.

Source: https://smittenkitchen.com/2019/02/salted-peanut-tart/

[lisacongo2-blog]

salted peanut tart

My devotion to peanut butter and any and all of the ways we smash it up against chocolate would be impossible to question. From peanut butter cookies dotted with more peanut butter and chocolate chips, peanut butter-filled chocolate cookies, peanut butter and chocolate tarts, cakes, icebox and cheesecakes to peanut butter-swirled brownies, peanut butter blondies with chocolate chunks, it shouldn’t surprise you in the least that I also have a favorite Reese’s peanut butter cup shape (egg, as if there were ever a debate). However, my peanut devotion is neither limited to peanut butter or the proximity of chocolate, and so when we ended up at Houseman restaurant a couple weeks ago for dinner, we tried the salted peanut tart with sour cream for dessert and I have not been able to stop thinking about it since.

It turns out it’s not just me. It’s “like pecan pie without all the goo” Pete Wells wrote in the New York Times. Tejal Rao described it as “a fine, low-to-the-ground number with a crisp pastry, plenty of actual peanuts, and very little of anything else” for Bloomberg. And Scott Lynch said “this gooey, crunchy, buttery beauty is like the peanut brittle of your dreams, and the whipped, fluffy dab of sour cream adds an unexpected and wholly welcome bit of tang to the party,” on Gothamist.

Because my priorities are straight, it was the first thing I made when I got home. This isn’t officially it — I didn’t call the restaurant and beg for the recipe or anything. I prefer to recreate things the way I remember them, even imperfectly. I recalled a good toasty caramel (I use brown butter, dark brown sugar, and golden syrup or honey here) like a pecan pie would have, but much less goopy (a higher concentration of nuts in the filling does the trick); a thin, crisp cookie-like crust with a whiff of vanilla (here we make it quickly and press it in); and no matter how strange the dollop of sour cream to finish might sound (not sweetened, although you could if you wish) it is chocolate to the peanut butter here, harmonious and complementary in a way that no other toppings could come close. I hope you love this too.

Previously

One year ago: Quick, Essential Stovetop Mac-and-Cheese Two years ago: Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes and Pomegranate Grapefruit Paloma Three years ago: Belgian Brownie Cakelets, Broccoli Melts, and White Russian Four years ago: Perfect Corn Muffins and Spaghetti Pangrattato with Crispy Fried Eggs Five years ago: Stuck-Pot Rice with Lentils and Yogurt and Dijon and Cognac Beef Stew and Morning Bread Pudding with Salted Caramel Six years ago: Blood Orange Margaritas Seven years ago: Double Coconut Muffins and Fried Egg Sandwich with Bacon and Blue Cheese Eight years ago: Green Bean Salad with Pickled Red Onions and Fried Almonds and Spaghetti with Lemon and Olive Oil Nine years ago: Walnut Jam Cake, Ginger Fried Rice and Chocolate Souffle Cupcakes with Mint Cream Ten years ago: Whole Lemon Tart, Alex’s Mom’s Stuffed Cabbage and Toasted Coconut Shortbread Eleven years ago: Pasta Puttanesca and Pear and Almond Tart Twelve years ago: Fusilli with Baked Tomato Sauce and Aloo Gobi.

And for the other side of the world: Six Months Ago: Layered Mocha Cheesecake 1.5 Years Ago: Cheesecake Bars with All The Berries and Corn Chowder with Chile, Lime, and Cotija 2.5 Years Ago: Peach Melba Popsicles, Chile-Lime Melon Salad and Chocolate Peanut Butter Icebox Cake 3.5 Years Ago: Frozen Hot Chocolate and Angel Hair Pasta with Raw Tomato Sauce 4.5 Years Ago: Blueberry Crumb Cake, Cold Noodles with Miso, Lime, and Ginger, Apricot Pistachio Squares and Raspberry Swirl Cheesecake

Salted Peanut Tart

Servings: 8 to 10

Time: 1 hour 30 minutes

Source: Smitten Kitchen, but inspired by Houseman Restaurant

Print

You could also make this tart as bars! Line an 8×8-inch square baking pan with two pieces of parchment paper, each extending up two sides. Press the crust dough evenly across the bottom and 1/4-inch up the sides of this pan. Parbake at 350 (no weights or freezing required) for 15 minutes, until very pale golden. Continue with topping as written; topping baking time is the same as tart. Once cool, cut into 16 square bars.

Crust

1 cup plus 2 tablespoons (150 grams) all-purpose flour

1/4 teaspoon fine sea or table salt

1/3 cup (40 grams) powdered sugar

1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine, cut into a few chunks

1/2 teaspoon vanilla extract

Filling

4 tablespoons (2 ounces or 55 grams) unsalted butter

2/3 cup (125 grams) packed light or dark brown sugar

1/3 cup (110 grams) honey or golden syrup

1/2 teaspoon apple cider vinegar (optional)

1/2 teaspoon vanilla extract

2 large eggs

2 cups (about 10 ounces or 285 grams) salted peanuts

Flaky sea salt and plain sour cream to finish (optional)

Heat oven to 350°F (175°C).

Make the crust: Combine the flour, salt, and sugar in the bowl of a food processor. Add butter and vanilla to the bowl, then run the machine until the mixture forms large clumps — just keep running it; it might take another 30 seconds for it to come together, but it will. Set a marble or two of dough aside, and transfer the rest of it to a 9-inch round tart pan with a removable bottom set on a large baking sheet (for drips and stability of use) and press the dough evenly across the bottom and up the sides. Transfer to freezer for 15 minutes, until solid.

Parbake crust: Once firm, prick all over with a fork. Coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil (no pie weights needed) for 15 minutes, then carefully, gently, a little at a time, peel back foil and discard. If cracks have formed, use the marbles of dough you set aside to patch it. Return to oven for 5 minutes, until just barely golden at edges and dry to the touch. Set aside.

Meanwhile, make filling: In a medium saucepan, melt butter over medium heat and continue cooking it, stirring frequently, until it smells nutty and brown bits form at the bottom of the pot. Whisk in brown sugar and golden syrup or honey and cook at a simmer, whisking constantly, for one minute. Pour into a large bowl, scraping out all of the browned bits from the pot that you can, and place in the fridge or, as I did, on your very cold patio, for 10 minutes, until it has cooled somewhat. Whisk in apple cider vinegar (with cuts the sweetness and adds complexity, not a vinegary flavor, promise), vanilla, and eggs, one at a time, then stir in peanuts.

Bake tart: Pour filling into prepared tart shell, top with a little flaky salt, if you wish, and bake for 23 to 28 minutes, until just faintly jiggly in the center and golden brown all over. Cool on a rack to room temperature, or, like me, you can rush this along in the fridge, but don’t let it fully chill.

Serve: Decorate (if you wish) with powdered sugar. Serve in wedges at room temperature (not cold, which can be too firm) with a dollop of sour cream.

Source: https://smittenkitchen.com/2019/02/salted-peanut-tart/

[quackattack22-blog]

Disney to participate in the 2017 Visit Orlando’s Magical Dining Month!

It appears that several Disney owned restaurants at Walt Disney World will partipate int this years Visit Orlando's Magical Dining Month! If you arent aware of it, the Magical Dining Month consists of approximately 100 Orlando area restaurants that offer pre estabolished menu of 3 course meals for 35$ each. One dollar from every meal that is sold off that menu will go directly to the Freedom Ride and BASE Camp Children’s Cancer Foundation. When you go to eat at any of the participating restaurants, just ask the hostess for the special menu before ordering. Here is the description from Visit Orlando.. Get  out your calendars, food lovers, because Visit Orlando's  Magical Dining Month, sponsored by  American Express, returns Aug. 25 to Oct.  1 with more than 100 participating restaurants. During this limited time,you can score a three-course, prix fixe dinner menu for just $35 per person at  a fabulous fine-dining venue. Local  foodies and visiting gourmands alike can try an Orlando classic or go for  oneof the hottest new venues joining Orlando's growing culinary scene. And for the  first time ever, you'll be able to select from six participating Walt Disney  World Resort restaurants. Menus are up and reservations are open now, so start planning today for the best month of dining  ever! We've  matched up some of the most popular themes and occasions to dine with  suggestions from this year's participating restaurants: Here is the menus from the participating Walt Disney World restaurants...

Boatwrights Dining Hall at Port Orleans Riverside

Choice of Appetizers Amelia’s Salad fresh greens, seasonal ingredients, and house vinaigrette Mardi Gras Fritters house-made pimiento cheese fritters with pepper jelly Crawfish Bisque traditional-style bisque with crawfish tails, a touch of sherry, finished with crème fraîche Choice of Entrèes Jackson Square Etouffee crawfish simmered in rich seafood sauce over rice Chicken and Dumplings pan-seared chicken breast, hand-rolled potato dumplings, mixed vegetables, and cream sauce General Fulton’s Prime Rib slow-roasted prime rib with our specialty crafted chicory-coffee blend, mashed potatoes, seasonal vegetables, and horseradish cream Choice of Desserts Crème Brûlée Seasonal Sorbet Bourbon Street Pecan Pie

Grand Floridian Cafe

Choice of Appetizers Seasonal Citrus and Cucumber Salad organic baby lettuce, orange, cucumber, pomegranate, sunflower seeds, and coriander vinaigrette Caramelized Onion Soup Gratinee traditional French onion soup Old South Chicken Wings crispy-fried and spun with Key lime-datil pepper sauce Choice of Entrèes Grilled Pork Chop 10-oz pork chop, boursin cheese-potato croquette, and roasted baby carrots with peppercorn cream sauce and onion jam Miso-Glazed Salmon lemon sticky rice, French beans, wasabi peas, and ginger-soy vinaigrette Pan-Roasted Chicken Breast buttery mashed potatoes, green beans and mushroom chicken jus Choice of Desserts Small Desserts (Select Two) Mocha Pot de Crème coffee-flavored custard and whipped cream Wild Strawberry Cheesecake Fresh Berry Tart layer of almond cake topped with seasonal berries and apricot glaze Chocolate Timbale chocolate gateaux with bittersweet chocolate mousse

Il Mulino at the Walt Disney World Swan Resort

Choice of Appetizers Arancini Italian rice balls over spicy marinara sauce Insalata Caesar the classic Il Mulino Caesar salad Insalata Trattoria organic greens, seasonal vegetables, truffle vinaigrette Choice of Entrèes Salmone broiled salmon, light garlic, olive oil, wild mushrooms, broccoli rabe Pollo Piccata European cut chicken breast, lemon, white wine Penne Rigate penne,Il Mulino original marinara, ricotta cheese Tortellini Alla Panna meat tortellini, crisp peas, cream sauce Choice of Desserts Torta Al Cioccolato flour-less chocolate cake, whipped cream, zabaglione Cheesecake Al Italiana Italian style cheesecake, whipped cream, zabaglione Tiramisu layered espresso and coffee liqueur, infused lady fingers, mascarpone cream

Jiko at Disney's Animal Kingdom Lodge

Choice of Appetizers Jiko Salads Epcot land pavilion greens, stone fruit, pistachio halva, grilled halloumi cheese, apricot ginger dressing Inguday Tibs in Brik mushroom, spinach, cheese in crispy Tunisian filo, apples, curry vinaigrette Choice of Entrèes Bo Kaap Malay Seafood Curry calamari, red shrimp, mussels, coconut curry sauce, saffron rice Botswana-style Seswaa Beef Short Rib cassava-potato purée, sambal, baby carrots, and mushrooms West African Koki Corn mushrooms, poblano-tomatillo purée, roasted red pepper sauce Choice of Desserts Malva Pudding melktart ice cream, kataifi, kanu tuile, Cabernet gelée Safari Sunset carrot cake, cornbread calamansi, and lemon cremeux, Kenyan coffee streusel, citrus gel, valrhona dulcey mousse, candied carrots

Morimoto Asia at Disney Springs

Choice of Appetizers Black Cod Nanbanzuke lightly tempura fried black cod marinated with vegetables Shrimp Yum Woon Sen poached Key West shrimp, bean thread noodle salad, soy-lime dressing Beef Bulgogi Tacos thin sliced beef short ribs, house kim-chi, spicy gochujang sauce Crunchy Spicy Tuna Roll (add $5) hand chopped big eye tuna, scallion, spicy mayo, sesame, tempura flakes Choice of Entrèes Red Miso Glazed Faroe Island Salmon wok sautéed baby bok choy, Shaoxing gastrique Morimoto Asia Ebi Chili (Shrimp with Chili Sauce) stir fried shrimp, vegetable fried rice, slow cooked farm egg A-5 Wagyu Beef Burger Steak Szechuan chili sauce, tofu, asparagus Half Rack Morimoto Spare Ribs (6pc) (add $9) pork ribs, cilantro, hoisin sweet chili glaze

Choice of Desserts

Green Tea Panna Cotta Mango Coconut Soup with fresh local berries Asian Pear Chocolate Mousse

Olivias Cafe at Disney's Old Key West Resort

Choice of Appetizers Crab Cake pan-fried and served with avocado purée, house-made roasted pepper rémoulade sauce, and chayote salad Conch Fritters with Key lime-mustard and rémoulade Tomato-Mozzarella Salad cherry tomatoes, fresh mozzarella, and fresh oranges with mixed greens, ciabatta crostini, and balsamic glaze Choice of Entrèes Seven Mile Sea Scallops pan-seared scallops over polenta foam topped with an edamame succotash and tomato vinaigrette Plantation Key Pork Chop brined bone-in pork chop glazed with an apple-white balsamic gastrique served with roasted sweet potatoes, apples, onions, Brussels sprouts, and tossed in a bacon vinaigrette Southernmost Buttermilk Chicken mashed potatoes, southern gravy, and seasonal vegetable Choice of Desserts Key Lime Tart baked daily and served with mango and raspberry sauce Banana Bread Pudding Sundae house-made daily and served warm with bananas foster sauce and vanilla bean ice cream

Paddlefish at Disney Springs

Choice of Appetizers Fried Green Tomatoes elote, pickled watermelon, queso fresco, remoulade Green Salad romaine hearts, cucumber, grape tomato, red onion, yuzu New England Clam Chowder bacon, potatoes, cream Conch Chowder Bahamian conch, spiced tomato broth Wheat Berry Salad farmer’s market vegetables, arugula, lemon vinaigrette Choice of Entrèes Fish & Chips beer battered flounder, sweet potato fries, tartar sauce Shrimp & Grits cheddar grits, spicy black pepper butter sauce Half Chicken Carolina mop sauce, edamame bacon succotash, pickled watermelon Pork Chop & Applesauce house-made applesauce, green beans Catch of the Day select one of our chef’s preparations Bearnaise - béarnaise sauce, whipped potato Beurre Blanc - white wine-caper butter sauce, whipped potato Floribbean - Jerk spices, papaya-mango salsa, red skin potato Choice of Desserts Carrot Cake cream cheese mousse Key Lime Pie graham cracker, meringue Strawberry Shortcake farmer’s market berries, whipped cream

STK Orlando at Disney Springs

Choice of Appetizers Little Gem Lettuce Caesar Salad Key West Pink Shrimp Ceviche with sweet potato, choclo and aji amarillo Shaved Brussels with dried cranberries, pickled onions and red wine dressing Choice of Entrèes Petite Filet Mignon with olive oil crushed potatoes and smoked tomato sauce Sea Scallops with carrot butterscotch, pistachio gremolata and brown butter Pappardelle Pasta with Duck Confit wild mushrooms and Marsala wine Choice of Desserts Warm Chocolate Chip Cookie with caramel sauce and vanilla ice cream Salted Caramel Budino with vanilla chantilly and white chocolate crunch Orange Dream Cheesecake with brûléed oranges and whipped cream

The Turf Club at Disney's Saratoga Springs Resort

Choice of Appetizers The Turf Club Grilled Romaine Salad lightly grilled hearts of romaine, roasted tomatoes, balsamic vinegar glaze, Caesar dressing, and croutons Classical French Onion Soup beef broth, julienne onions, Melted Swiss, and Gruyère cheeses with croutons Choice of Entrèes Pan Seared Corvina lemon risotto and garlic-basil cream reduction topped with a fresh tomato relish Grilled New York Strip Steak hand-cut rosemary Parmesan fries and béarnaise sauce Rigatoni Fiesolana with Shrimp rigatoni pasta, shrimp, creamy tomato sauce with sausage, Portobello mushrooms, Parmesan, and fresh basil Choice of Desserts Chocolate-Espresso Torte with raspberry sauce and vanilla-port wine ice cream Madagascar Vanilla Bean Crème Brulee fresh fruit and butter breton crisp

The Wave at Disney's Contemporary Resort

Choice of Appetizers Harvest Salad seasonal accoutrements with local greens in a house-made vinaigrette Seasonal Soup with chef’s accompaniment Prince Edward Island Mussels Chardonnay broth, fine herbs, garlic butter, grilled focaccia Choice of Entrèes Cioppino sustainable fish, scallop, shrimp, mussels, spiced tomato-clam broth Roasted Joyce Farms Chicken Breast with “Mexican street corn” and salsa verde Dashi Noodle Bowl sweet chili bean curd, stir-fried vegetables, udon noodles, dashi broth Choice of Desserts Peanut Butter Chocolate Cake Seasonal Sorbets

Todd English's blue zoo at the Walt Disney World Dolphin Resort

Choice of Appetizers Caesar Salad baby romaine, buttered croutons, shaved Reggiano, lemon garlic foam bluezoo’s New England Style Clam Chowder light and brothy with salt cured bacon, house-made oyster crackers Choice of Entrèes Simply Fish marble potatoes, piquillo relish, hearts of palm puree, pea tendrils Steak Frites hanger steak, truffle puree, salsa verde, shake and bake fries Chicken Francese black rice, charred corn, corn silk, caper emulsion, frisee mache Choice of Desserts Warm Chocolate Banana Molten Cake chocolate cream pudding, chocolate sauce, caramelized banana, banana ice cream Seasonal Sorbet a trio of refreshing sorbets inspired by the season   And Finally if you are interested in ALL the participating restaurants, here is the full list from all of Orlando...   What's  Hot: Bulla Gastrobar,* Chroma Modern Bar + Kitchen,* DoveCote  Brasserie,* Earls kitchen + bar,* Luke's Kitchen,* Reel Fish Coastal Kitchen +  Bar*    

      Big  Night Out: Del Frisco's Double Eagle Steak House,  Fleming's Prime Steakhouse & Wine Bar (Orlando and Winter Park), Morton's  The Steakhouse, Ocean Prime, Prato*, Ruth's Chris Steakhouse, Slate,  STK, The  Capital Grille (International Drive, Mall at Millenia)       Romantic:Boheme  Restaurant (Grand Bohemian Hotel), Chez Vincent, Christini's Ristorante  Italiano, Le Coq au Vin Restaurant, Luma on Park, The Melting Pot   Walt  Disney World Resort:  Jiko at Disney's Animal Kingdom Lodge,* The Wave at Disney's Contemporary  Resort,* Boatwright's Dining Hall at Disney's Port Orleans Resort,* The Turf  Club at Disney's Saratoga Springs Resort,* The Grand Floridian Café at Disney's  Grand Floridian Resort,* Olivia's Café at Disney's Old Key West Resort*

Family Friendly: Amatista Cookhouse at Loews Sapphire Falls Resort at Universal Orlando, Benihana, Brio (Winter Park Village and Mall at Millenia),* Copper Canyon Grill, Kobe Ichiban Japanese Steakhouse, Mitchell's Fish Market, Paddlefish,* Seasons 52, Shogun Japanese Steak House,* The Kitchen at Hard Rock Hotel at Universal Orlando    

    Dinner With A View: Canvas Restaurant & Market, Eddie V's Prime Seafood, Eleven at Reunion Resort, Lakeside Bar + Grill, Ravello, SeaWorld Orlando Sharks Underwater Grill  Girls Night Out: Cooper's Hawk Winery & Restaurant,* KASA Restaurant & Bar, RusTeak at College Park, The Stubborn Mule,* Vines Grille & Wine Bar  Notable Chefs: Chez Vincent (Vincent Gagliano), Luma on Park (Brandon McGlamery), The Rusty Spoon (Kathleen Blake), The Ravenous Pig (James and Julie Petrakis), Todd English's bluezoo (Todd English), Soco (Greg Richie)  Staycation: A Land Remembered at Rosen Shingle Creek, American Kitchen Bar & Grill at B Resort & Spa, David's Club at Omni Orlando Resort, Forte at Reunion Resort    

    Exotic: Cuba Libre Restaurant & Rum Bar, Dragonfly - Robata Grill & Sushi, Fogo de Chão Brazilian Steakhouse, kabooki sushi, Mango's Tropical Cafe*, Morimoto Asia, Tapa Toro   Click to Post

[pinkyfingerupmedia]

On March 8th, Pinkyfinger up had the honor to attend the 18th annual Careers through Culinary Arts Program Benefit. The benefit celebrated the contributions of Chef Michael Anthony of Gramercy Tavern and Untitled. The well attended event raised nearly 1,000,000 to continue support scholarships as well as more  career opportunities and education for disadvantage youth who are looking to pursue careers  in the food service industry.

Now for the food! There were many C-Cap alums  cooking for the evening. Some of the past talent included Giovanna Delli Compagni of Asiate, Betty Pena of Pig & Khao , Cesar Gutierrez of Cafe Boulud, Yvan Lemoine of Union Fare and Swainson Brown of The Writing Room.

Some of Pinkyfingerup favorites included Nobu 57 Salmon Takati, The Modern’s Egg on Eggs on Eggs , Vaucluse’s Scallop and the hands down favorite Indian Accent’s Rice Crusted Bass.

Check out some of the pics from this awesome evening and remember if you see something you like go out to the restaurant and support.

Caramelle Pasta Duck Broth Scallion Ricotta

Rice Crusted Bass Kerala Coconut Curry

Shrimp Toast with Wasabi Aioli

Beef Tagliata Rossini with Black Truffle

Thai Beef Salad Chang Mai

Flourless Choclate Tart with Mocha Cream

Prune Rugelach

Grilled Swordfish and Pickled Lemon and Black Pepper Yogurt

Trout Roe Egg Yolk Fried Egg Puree Dill Brioche

Whole Roast Suckling Pig Celery Remoulade

Lamb Meatball Moroccan Style Ricotta Salata Salsa Verde

Grilled Nueske Bacon Peanut Butter Jalapeno Jelly

Khao Soi with Wonton Noodles Mustard

Salmon Tostada Avocado Puffed Quinoa Black Truffle AIoli

Carrot Panna Cotta Yuzu Gel Pink Peppercorn

Braised Chili Pork and Plantains Cornbread Shaved Radish Salad

Chicken Tortelloni Umbrian Lentils Parmigiani

Trout Roe on Russian Black Bread with Avocado Puree and Beet Pickled Shallots

Grilled Pinapple and Toasted Coconut Guacamole with Pepino Enchilito

Scallop Crudo with Black Truffles

Oatmeal Cookies

Roasted Radish with Salsa Verde and parmigiano reggiano crouton

Sheeps Milk Ricotta Tortellini: Braised Lamb Shank Butternut Squash Parmesan Crema

Madrid Steak Tatare

Prosciutto Parmigiano Butter Balsamic Mustard

Shawarma Salad Cones Chicken Falafel Hot Sauce White Sauce

Grilled Zucchini with Chili and Parmesan

Pastrami Beef Tongue with Pickle Apple and Horseradish

Grilled Octopus with Red Wine Macerated Onions Capers Fresh Herbs Lemon and Olive Oil

Duck Liver Mousse Parfait Madiera Gelee Brioche

Spiced Salmon with Apple Dashi and Chicken Rice Salad

Salmon Tataki Goma Miso Ponzu

Baby Beets and Pomegranate Salad Charred Fennel Bulgar Wheat

24 Hour Coriander Sea Salt Cured Salmon with Sauce Gribiche

C-CAP RECAP On March 8th, Pinkyfinger up had the honor to attend the 18th annual Careers through Culinary Arts Program Benefit.

[siriuslysatorusimping]

Kiko’s Miso Butter Cookies

For the chocolate version, a scale is HIGHLY recommended because you’re subbing 1/6 cup of flour out for cocoa powder.

UNSALTED BUTTER IS VITAL

To make chocolate caramel version, just add the chopped caramel bits to the chocolate dough :)

I personally like my cookies a bit soft instead of crunchy, so I take them out of the oven a tiny bit early!!

I will eventually nail down the caramel mocha version and post it :)

[siriuslysatorusimping]

Hi Kiko!! Happy New Years! I hope you and your loved ones are doing well. Here's to good things coming your way! 🥰

And hi, I did a thing :)

First of all---any tips on where I should leave these out to lure my own white haired lovable annoyance into my life?? Taking suggestions and donations 😭

The chocolate miso butter cookies are VERY GOOD! I haven���t had a lot of salty-sweet desserts but I've always felt that I was a salty-sweet dessert kinda gal... and I was right. I only baked off half the batch and decided to immediately hide away the other roll because I am territorial. I'm also currently debating on whether it's acceptable to eat more than three ((four, let's be honest)) cookies past midnight.

Next time (because I'm sure there will be a next time) I'd advise myself and everyone else to go out of their way for unsalted butter (as was explicitly stated in the recipe ofc but I thought I was built different) only because the miso DEFINITELY packs a salt punch 😂

ALSO I gave a taste test nibble to my mom. She then took a whole cookie.

Some of her comments: "your friends would steal and take all this home" "this is dangerous" "you could sell them". She has since walked away from the batch (for her safety, bless her).

Thanks for sharing this with us Kiko! 🫶

THOSE LOOK PERFECT!!

I don't know where to leave them to lure out the white-haired menace but if you figure it out PLEASE SHARE 😭😭😭

Yes, unsalted butter is a must if you don't want to overload yourself with salt!

I've honestly thought about selling these, tbh 😂😂 They're so easy to make and so TASTY. Honestly, I had to stop myself the other night because if I'm not paying attention, I'll just keep eating them. ESPECIALLY IF MY ADHD MEDS HAVE WORN OFF. I WAS PLAYING GAMES THE OTHER NIGHT AND ATE LIKE TEN OR FIFTEEN WITHOUT REALIZING 😭

I'M SO GLAD YOU TRIED THEM AND LIKE THEM!! (adding the caramel bits also makes them even more delicious 👀)

I've made the mocha ones now, and I'm going to need to experiment with them a bit more, but they are good! I just think they'll be better with caramel added as well 😂😂

I'm making too many cookies. This is a problem. Someone please help 😭

[siriuslysatorusimping]

Hi Kiko!! 🥰

I finally got around to the caramel miso butter cookies!

I used unsalted butter this time like a good noodle 😭🥹 Damn expensive blocks of gold finally went on sale. Of course, the whole shelf was ravaged by the time I got to the store... but thankfully another nearby market still had stock for me..!

Happy to report that OF COURSE these cookies are tasty 😋. They are definitely being packed away and hidden from other unwanted grabby fingers. Although I am usually not big on caramel myself, I still wanted to give it a shot! And I'm glad I did 🥰. I will say that my mom and I might be a little crazy because we almost... want to recreate the salted butter mishap again for fun? 😂 send a prayer to our doctors

So thanks again!! I will be using miso butter cookies to lure people into my life! I'm so serious, the aroma when they're 3/4 through the baking time is simply divine.

No one will be able to resist.

(Personal side note from me, Min: hi i totally lied about going for more schooling because wow did I LOSE my shit on the third day of my first week 😭 i so quickly realized I wanted no part of that program! And wow big surprise, school sucks!! But hey now we have cookies and time to bake cookies while I figure out the rest of my life yeah?? 🥰🥺)

Those look INCREDIBLE!!

I’m so glad you made them and like them!! 🥹 it makes my heart so very happy 😭😭 a lil secret for me: I like to take them out of the oven a teeny bit early so they’re kinda soft and chewy 😬

I’m sorry to hear you didn’t enjoy school, but I’m glad you made the decision based on what you want and need!! Hopefully things are going well for you and I COMPLETELY believe in you and your ability to figure out what you want to do! 😊 you’ll do amazing things, I’m positive.

MORE COOKIES. YES. I need to write down the mocha miso cookie recipe so I can post it 🫠

THANK YOU FOR SENDING YOUR COOKIE AND LIFE UODATE. I REALLY LOVED IT! 💕💕

[siriuslysatorusimping]

I did it, guys. I finally did it

I made Caramel Miso Butter Cookies!!

I'm going to experiment more in the future because I'm not super happy with how the caramel ended up distributing, but they are yummy! They are also very small. But Gojo does love shoving them in his face two or three at a time 😂

We tried two methods: putting pieces of caramel in the dough before baking, and then (not pictured) we dipped some in a caramel sauce after. I'm going to try chopping the caramel up smaller and adding them to the dough differently, but this was a good first try! 😊

This is the recipe I used: Miso Butter Cookies (味噌バタークッキー) I modified it by adding caramel!

I just imagine Rinko and Yuzuki in Physical Paradox making these 🥹

I also have a lil blurb from Before I Love You's continuation that includes a look into Rinko helping Yuzuki prep the miso butter cookies for baking 🥹🥹

Other planned experiments in the future: Maki's favorite Peanut Butter Miso Butter Cookies Mai's favorite Chocolate Miso Butter Cookies Megumi's favorite Mocha Miso Butter Cookies

I'd also like to make Chocolate Caramel Miso Butter Cookies 😊

Happy New Year everyone!

We made curry and Caramel Miso Butter Cookies tonight 😊💕

[quackattack22-blog]

Disney to participate in the 2017 Visit Orlando’s Magical Dining Month!

It appears that several Disney owned restaurants at Walt Disney World will partipate int this years Visit Orlando's Magical Dining Month! If you arent aware of it, the Magical Dining Month consists of approximately 100 Orlando area restaurants that offer pre estabolished menu of 3 course meals for 35$ each. One dollar from every meal that is sold off that menu will go directly to the Freedom Ride and BASE Camp Children’s Cancer Foundation. When you go to eat at any of the participating restaurants, just ask the hostess for the special menu before ordering. Here is the description from Visit Orlando.. Get  out your calendars, food lovers, because Visit Orlando's  Magical Dining Month, sponsored by  American Express, returns Aug. 25 to Oct.  1 with more than 100 participating restaurants. During this limited time,you can score a three-course, prix fixe dinner menu for just $35 per person at  a fabulous fine-dining venue. Local  foodies and visiting gourmands alike can try an Orlando classic or go for  oneof the hottest new venues joining Orlando's growing culinary scene. And for the  first time ever, you'll be able to select from six participating Walt Disney  World Resort restaurants. Menus are up and reservations are open now, so start planning today for the best month of dining  ever! We've  matched up some of the most popular themes and occasions to dine with  suggestions from this year's participating restaurants: Here is the menus from the participating Walt Disney World restaurants...

Boatwrights Dining Hall at Port Orleans Riverside

Choice of Appetizers Amelia’s Salad fresh greens, seasonal ingredients, and house vinaigrette Mardi Gras Fritters house-made pimiento cheese fritters with pepper jelly Crawfish Bisque traditional-style bisque with crawfish tails, a touch of sherry, finished with crème fraîche Choice of Entrèes Jackson Square Etouffee crawfish simmered in rich seafood sauce over rice Chicken and Dumplings pan-seared chicken breast, hand-rolled potato dumplings, mixed vegetables, and cream sauce General Fulton’s Prime Rib slow-roasted prime rib with our specialty crafted chicory-coffee blend, mashed potatoes, seasonal vegetables, and horseradish cream Choice of Desserts Crème Brûlée Seasonal Sorbet Bourbon Street Pecan Pie

Grand Floridian Cafe

Choice of Appetizers Seasonal Citrus and Cucumber Salad organic baby lettuce, orange, cucumber, pomegranate, sunflower seeds, and coriander vinaigrette Caramelized Onion Soup Gratinee traditional French onion soup Old South Chicken Wings crispy-fried and spun with Key lime-datil pepper sauce Choice of Entrèes Grilled Pork Chop 10-oz pork chop, boursin cheese-potato croquette, and roasted baby carrots with peppercorn cream sauce and onion jam Miso-Glazed Salmon lemon sticky rice, French beans, wasabi peas, and ginger-soy vinaigrette Pan-Roasted Chicken Breast buttery mashed potatoes, green beans and mushroom chicken jus Choice of Desserts Small Desserts (Select Two) Mocha Pot de Crème coffee-flavored custard and whipped cream Wild Strawberry Cheesecake Fresh Berry Tart layer of almond cake topped with seasonal berries and apricot glaze Chocolate Timbale chocolate gateaux with bittersweet chocolate mousse

Il Mulino at the Walt Disney World Swan Resort

Choice of Appetizers Arancini Italian rice balls over spicy marinara sauce Insalata Caesar the classic Il Mulino Caesar salad Insalata Trattoria organic greens, seasonal vegetables, truffle vinaigrette Choice of Entrèes Salmone broiled salmon, light garlic, olive oil, wild mushrooms, broccoli rabe Pollo Piccata European cut chicken breast, lemon, white wine Penne Rigate penne,Il Mulino original marinara, ricotta cheese Tortellini Alla Panna meat tortellini, crisp peas, cream sauce Choice of Desserts Torta Al Cioccolato flour-less chocolate cake, whipped cream, zabaglione Cheesecake Al Italiana Italian style cheesecake, whipped cream, zabaglione Tiramisu layered espresso and coffee liqueur, infused lady fingers, mascarpone cream

Jiko at Disney's Animal Kingdom Lodge

Choice of Appetizers Jiko Salads Epcot land pavilion greens, stone fruit, pistachio halva, grilled halloumi cheese, apricot ginger dressing Inguday Tibs in Brik mushroom, spinach, cheese in crispy Tunisian filo, apples, curry vinaigrette Choice of Entrèes Bo Kaap Malay Seafood Curry calamari, red shrimp, mussels, coconut curry sauce, saffron rice Botswana-style Seswaa Beef Short Rib cassava-potato purée, sambal, baby carrots, and mushrooms West African Koki Corn mushrooms, poblano-tomatillo purée, roasted red pepper sauce Choice of Desserts Malva Pudding melktart ice cream, kataifi, kanu tuile, Cabernet gelée Safari Sunset carrot cake, cornbread calamansi, and lemon cremeux, Kenyan coffee streusel, citrus gel, valrhona dulcey mousse, candied carrots

Morimoto Asia at Disney Springs

Choice of Appetizers Black Cod Nanbanzuke lightly tempura fried black cod marinated with vegetables Shrimp Yum Woon Sen poached Key West shrimp, bean thread noodle salad, soy-lime dressing Beef Bulgogi Tacos thin sliced beef short ribs, house kim-chi, spicy gochujang sauce Crunchy Spicy Tuna Roll (add $5) hand chopped big eye tuna, scallion, spicy mayo, sesame, tempura flakes Choice of Entrèes Red Miso Glazed Faroe Island Salmon wok sautéed baby bok choy, Shaoxing gastrique Morimoto Asia Ebi Chili (Shrimp with Chili Sauce) stir fried shrimp, vegetable fried rice, slow cooked farm egg A-5 Wagyu Beef Burger Steak Szechuan chili sauce, tofu, asparagus Half Rack Morimoto Spare Ribs (6pc) (add $9) pork ribs, cilantro, hoisin sweet chili glaze

Choice of Desserts

Green Tea Panna Cotta Mango Coconut Soup with fresh local berries Asian Pear Chocolate Mousse

Olivias Cafe at Disney's Old Key West Resort

Choice of Appetizers Crab Cake pan-fried and served with avocado purée, house-made roasted pepper rémoulade sauce, and chayote salad Conch Fritters with Key lime-mustard and rémoulade Tomato-Mozzarella Salad cherry tomatoes, fresh mozzarella, and fresh oranges with mixed greens, ciabatta crostini, and balsamic glaze Choice of Entrèes Seven Mile Sea Scallops pan-seared scallops over polenta foam topped with an edamame succotash and tomato vinaigrette Plantation Key Pork Chop brined bone-in pork chop glazed with an apple-white balsamic gastrique served with roasted sweet potatoes, apples, onions, Brussels sprouts, and tossed in a bacon vinaigrette Southernmost Buttermilk Chicken mashed potatoes, southern gravy, and seasonal vegetable Choice of Desserts Key Lime Tart baked daily and served with mango and raspberry sauce Banana Bread Pudding Sundae house-made daily and served warm with bananas foster sauce and vanilla bean ice cream

Paddlefish at Disney Springs

Choice of Appetizers Fried Green Tomatoes elote, pickled watermelon, queso fresco, remoulade Green Salad romaine hearts, cucumber, grape tomato, red onion, yuzu New England Clam Chowder bacon, potatoes, cream Conch Chowder Bahamian conch, spiced tomato broth Wheat Berry Salad farmer’s market vegetables, arugula, lemon vinaigrette Choice of Entrèes Fish & Chips beer battered flounder, sweet potato fries, tartar sauce Shrimp & Grits cheddar grits, spicy black pepper butter sauce Half Chicken Carolina mop sauce, edamame bacon succotash, pickled watermelon Pork Chop & Applesauce house-made applesauce, green beans Catch of the Day select one of our chef’s preparations Bearnaise - béarnaise sauce, whipped potato Beurre Blanc - white wine-caper butter sauce, whipped potato Floribbean - Jerk spices, papaya-mango salsa, red skin potato Choice of Desserts Carrot Cake cream cheese mousse Key Lime Pie graham cracker, meringue Strawberry Shortcake farmer’s market berries, whipped cream

STK Orlando at Disney Springs

Choice of Appetizers Little Gem Lettuce Caesar Salad Key West Pink Shrimp Ceviche with sweet potato, choclo and aji amarillo Shaved Brussels with dried cranberries, pickled onions and red wine dressing Choice of Entrèes Petite Filet Mignon with olive oil crushed potatoes and smoked tomato sauce Sea Scallops with carrot butterscotch, pistachio gremolata and brown butter Pappardelle Pasta with Duck Confit wild mushrooms and Marsala wine Choice of Desserts Warm Chocolate Chip Cookie with caramel sauce and vanilla ice cream Salted Caramel Budino with vanilla chantilly and white chocolate crunch Orange Dream Cheesecake with brûléed oranges and whipped cream

The Turf Club at Disney's Saratoga Springs Resort

Choice of Appetizers The Turf Club Grilled Romaine Salad lightly grilled hearts of romaine, roasted tomatoes, balsamic vinegar glaze, Caesar dressing, and croutons Classical French Onion Soup beef broth, julienne onions, Melted Swiss, and Gruyère cheeses with croutons Choice of Entrèes Pan Seared Corvina lemon risotto and garlic-basil cream reduction topped with a fresh tomato relish Grilled New York Strip Steak hand-cut rosemary Parmesan fries and béarnaise sauce Rigatoni Fiesolana with Shrimp rigatoni pasta, shrimp, creamy tomato sauce with sausage, Portobello mushrooms, Parmesan, and fresh basil Choice of Desserts Chocolate-Espresso Torte with raspberry sauce and vanilla-port wine ice cream Madagascar Vanilla Bean Crème Brulee fresh fruit and butter breton crisp

The Wave at Disney's Contemporary Resort

Choice of Appetizers Harvest Salad seasonal accoutrements with local greens in a house-made vinaigrette Seasonal Soup with chef’s accompaniment Prince Edward Island Mussels Chardonnay broth, fine herbs, garlic butter, grilled focaccia Choice of Entrèes Cioppino sustainable fish, scallop, shrimp, mussels, spiced tomato-clam broth Roasted Joyce Farms Chicken Breast with “Mexican street corn” and salsa verde Dashi Noodle Bowl sweet chili bean curd, stir-fried vegetables, udon noodles, dashi broth Choice of Desserts Peanut Butter Chocolate Cake Seasonal Sorbets

Todd English's blue zoo at the Walt Disney World Dolphin Resort

Choice of Appetizers Caesar Salad baby romaine, buttered croutons, shaved Reggiano, lemon garlic foam bluezoo’s New England Style Clam Chowder light and brothy with salt cured bacon, house-made oyster crackers Choice of Entrèes Simply Fish marble potatoes, piquillo relish, hearts of palm puree, pea tendrils Steak Frites hanger steak, truffle puree, salsa verde, shake and bake fries Chicken Francese black rice, charred corn, corn silk, caper emulsion, frisee mache Choice of Desserts Warm Chocolate Banana Molten Cake chocolate cream pudding, chocolate sauce, caramelized banana, banana ice cream Seasonal Sorbet a trio of refreshing sorbets inspired by the season   And Finally if you are interested in ALL the participating restaurants, here is the full list from all of Orlando...   What's  Hot: Bulla Gastrobar,* Chroma Modern Bar + Kitchen,* DoveCote  Brasserie,* Earls kitchen + bar,* Luke's Kitchen,* Reel Fish Coastal Kitchen +  Bar*    

      Big  Night Out: Del Frisco's Double Eagle Steak House,  Fleming's Prime Steakhouse & Wine Bar (Orlando and Winter Park), Morton's  The Steakhouse, Ocean Prime, Prato*, Ruth's Chris Steakhouse, Slate,  STK, The  Capital Grille (International Drive, Mall at Millenia)       Romantic:Boheme  Restaurant (Grand Bohemian Hotel), Chez Vincent, Christini's Ristorante  Italiano, Le Coq au Vin Restaurant, Luma on Park, The Melting Pot   Walt  Disney World Resort:  Jiko at Disney's Animal Kingdom Lodge,* The Wave at Disney's Contemporary  Resort,* Boatwright's Dining Hall at Disney's Port Orleans Resort,* The Turf  Club at Disney's Saratoga Springs Resort,* The Grand Floridian Café at Disney's  Grand Floridian Resort,* Olivia's Café at Disney's Old Key West Resort*

Family Friendly: Amatista Cookhouse at Loews Sapphire Falls Resort at Universal Orlando, Benihana, Brio (Winter Park Village and Mall at Millenia),* Copper Canyon Grill, Kobe Ichiban Japanese Steakhouse, Mitchell's Fish Market, Paddlefish,* Seasons 52, Shogun Japanese Steak House,* The Kitchen at Hard Rock Hotel at Universal Orlando    

    Dinner With A View: Canvas Restaurant & Market, Eddie V's Prime Seafood, Eleven at Reunion Resort, Lakeside Bar + Grill, Ravello, SeaWorld Orlando Sharks Underwater Grill  Girls Night Out: Cooper's Hawk Winery & Restaurant,* KASA Restaurant & Bar, RusTeak at College Park, The Stubborn Mule,* Vines Grille & Wine Bar  Notable Chefs: Chez Vincent (Vincent Gagliano), Luma on Park (Brandon McGlamery), The Rusty Spoon (Kathleen Blake), The Ravenous Pig (James and Julie Petrakis), Todd English's bluezoo (Todd English), Soco (Greg Richie)  Staycation: A Land Remembered at Rosen Shingle Creek, American Kitchen Bar & Grill at B Resort & Spa, David's Club at Omni Orlando Resort, Forte at Reunion Resort    

    Exotic: Cuba Libre Restaurant & Rum Bar, Dragonfly - Robata Grill & Sushi, Fogo de Chão Brazilian Steakhouse, kabooki sushi, Mango's Tropical Cafe*, Morimoto Asia, Tapa Toro   Click to Post