Tag Archives: Epcot International Flower and Garden Festival

Pam Brandon, Disney Parks Food Writer, was given some recipes to share from the Epcot International Flower and Garden Festival. Sometimes people forget what good food there is at the Flower and Garden Festival, but one look at these recipes and you will see it isn’t just about the flowers and gardens.

Executive Chef Gregg Hannon was nice enough to share two new recipes with Pam, who in turn shared them on Disney Parks Blog. The first is something that my husband is definitely looking forward to trying, the Beef Brisket Burnt Ends Hash from The Smokehouse:Barbecue and Brews. Chef Hannon says it takes a little time (to make them), but it is worth it.

The second dish he shared is the Florida Blueberry and Lemon Curd Tart from the Florida Fresh Outdoor Kitchen. That sounds delicious and I might have to try making that for dessert this spring/summer.

Here is the recipe for the Burnt Ends Brisket Hash from Disney Parks Blog:

Burnt Ends Brisket Hash

Serves 4-6

Pickled Jalapeño Peppers

• 1/2 cup thinly sliced white onion
• 1 cup sliced jalapeño peppers
• 1 cup white vinegar
• 3/4 cup water
• 3 tablespoons sugar
• 1 tablespoon salt
• 1 tablespoon black peppercorns
• 1 dried bay leaf
• 1 clove garlic
• 1 teaspoon coriander seeds

White Cheddar Cheese Fondue

• 1 tablespoon butter
• 1/4 cup diced onions
• 1 tablespoon all-purpose flour
• 1 1/2 cups heavy cream
• 1/4 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon nutmeg
• 1/8 teaspoon hot sauce
• 1 cup shredded aged white cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons diced jalapeño pepper

Burnt Ends Brisket Hash

• 1 tablespoon canola oil
• 1 medium white potato, diced
• 1/2 cup diced white onion
• 1/4 cup diced celery
• 1/4 cup diced poblano peppers
• 2 tablespoons diced jalapeño peppers
• 3 cups cubed smoked beef brisket
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For pickled jalapeno:

1. Place sliced onions and jalapeños in a medium-sized glass bowl.
2. Combine white vinegar, water, sugar, salt, black peppercorns, bay leaf, garlic, and coriander in a small saucepan. Cook over high heat until mixture boils.
3. Pour brine over onions and jalapeños. Cover and refrigerate at least 24 hours.

For white cheddar cheese fondue:

1. Melt butter in medium saucepan over medium heat. Add onion and sauté 5-8 minutes, or until onions are translucent.
2. Add flour, stirring constantly, for 3-5 minutes. Do not allow mixture to brown.
3. Add cream, salt, white pepper and nutmeg. Cook over medium heat, stirring constantly, 5 minutes, or until simmering. Reduce heat to low and simmer, stirring occasionally, 20-25 minutes, until mixture is thick and coats the back of a spoon.
4. Add hot sauce. Slowly add cheese, stirring constantly, 3-5 minutes, until cheese melts and is creamy.
   Add diced jalapeño peppers. Keep warm until ready to serve.

For burnt ends brisket hash:

1. Heat canola oil in a large sauté pan over medium for 5 minutes, or until oil is shimmering.
   Carefully add potatoes. Cook potatoes over medium heat, stirring occasionally, 6-8 minutes, until potatoes are golden and cooked through.
2. Add remaining vegetables. Cook 3-5 minutes, until softened. Season with salt and pepper.

To serve:

1. Evenly divide burnt ends brisket hash among plates. Top with white cheddar cheese fondue. Garnish with pickled jalapeño peppers.

For the Blueberry Lemon Curd Tarts recipe, check out the full post from Disney Parks Blog.