At Epcot’s International Holiday Festival, parkers can walk around the world showcase, modeling dishes that will be holidays in different countries. At each food stall, a menu of delicious entrances, desserts and festive drinks is served, from a pumpkin spice margarita in the Mexico Pavilion to a pork schnitzel in Bavaria.
But two distinct favorites among this year’s festival attendees are located at Disney’s Canada Pavilion: a delicious beef porridge quinoa and a maple yule record, both of which were served at the Yukon Holiday Kitchen restaurant.
Disney Chef Kevin Downing Two dishes for dinner today are new to this year’s festival, but that doesn’t stop it from becoming a big hit among Disney chefs and park guests.
Disney
“Beef porcupine is served on top of crushed red leather potatoes.” This is a perfect meal on the coldest days outside, and since the Merlot couples are right with it, you’ll get the great bold flavors of red wine and the nice red wine flavors you get from beef porcupine – this is my favorite. “
“Our Peach de Noel has a maple mouse with a cranberry wrapped in gingerbread chiffon,” Downing added. “Our bakery team worked very hard to turn it into a festive and traditional yule record.”
Disney
Disney shared the recipe for its beef porcupine on the Disney Parks blog, describing the delicacy, as if it were a fork-tender beef brisket with the delicious flavors of bacon-infused wine sauce over mashed butter red potatoes, “and, Dish.
In fact, the whole meal I ate in the Yukon Holiday kitchen was delicious, so I asked Disney Parks to share the recipe for its Maple Bech de Noel (or Yule log) today.
With two cooking tips and plenty of ingredients, I spent my Sunday afternoon in the kitchen trying to recreate both dishes.
My Yule record was not as pretty as Disney and although it resembled something in the “Nail It” episode, it tasted just as good as it did on the episode. Yule is creating the record, the labor of love, there are a lot of materials and steps along the way. But what delicious steps they are: I could have eaten the maple ink filling myself, and the gingerbread chiffon is perfectly spiced.
It was so much fun trying to create my own Yule record, and I recommend any holiday baker to try.
Our chilli December evening beef veal pork was a great dinner. The crushed red-skinned potatoes came right out and the beef, which we allowed to simmer for a good portion in the afternoon, fell into our mouths. The gravy was full of flavors of red wine and earthy mushrooms, and everyone in my house went back in seconds.
At Downing’s recommendation, we paired our beef porcupine with a good Merlot. He was right: the combination only enhanced the rich flavors of the wine-braised shell.
A visit to Epcot this holiday season may not be your future, but with this delicious meal from Disney Parks, you can feel festive (and full!) In the comfort of your own home.
