Sunshine Seasons

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Sunshine Seasons2012-07-27T19:08:08+00:00

Roasted Vegetable Cuban Sandwich (Sunshine Season)

Yield: 4 Servings

Ingredients

3 Portobello Mushrooms
Olive Oil (as needed, for grilling)
8oz Fresh Eggplant (unpeeled, cut in half lengthwise)
8oz Yellow Squash (cut in half lengthwise)
8oz Zucchini (cut in half lengthwise)
1 Red Pepper (sliced)
Coarse salt and freshly ground black pepper, to taste
1t Olive Oil
1- 24 -inch Cuban Bread Roll
1/4 Cup Hummus
1T Yellow Mustard
4 Slices Swiss cheese
1/4 Cup Sliced Sour Pickles

Directions

1. Preheat up to 400°F. Carefully remove the stems from Portobello mushrooms and wiped the caps. Brush olive oil on both sides, and grill 8 to 10 minutes on each side until mushrooms begin to brown and are soft to the touch. Refrigerate.

2. Season eggplant, squash, zucchini, and red pepper with salt and pepper; drizzle with olive oil and roast for 15 minutes. Refrigerate.

3. Slice chilled vegetables into 1/4″ planks. Slice jeweled Portobello and 1/4″ rounds.

4. Slice Cuban bread lengthwise. Spread top with hummus. Spread bottom with mustard. Arrange vegetables evenly on the bread and top with Swiss cheese and pickles.

5. Brush griddle or skillet with oil and grill for two to three minutes on each side, or until bread is crusty and cheese is melted. Cut into four servings.

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Steak Flatbread (Sunshine Seasons)

Yield: 8 Servings

Prepare the Flatbread Topping:

1 1/2 Cups Kosher Salt
2T Garlic Powder
Pepper
2T Sugar
3T Curry Powder
2T Cumin

1. Mix all ingredients together.

2. Store in airtight container.

Marinade and Grill the Steaks:

4lbs Flank Steak
1 Cup and 3T of your favorite shrimp and chicken marinade
1/8t Black Pepper
1/8t Ground Ginger
1/8t Garlic Powder
1T Olive Oil
1/8t Cayenne Pepper
2 1/3 Cups Soy Sauce
4 Cups Water
5T Sugar

1. Mix all dry ingredients together.

2. Marinate for 24 hours.

3. Grill or bake the steak to your likeness.

Prepare the Wild Green Tabbouleh Salad:

8oz of spring salad mix
1/2 Cup Couscous (small grain and prepared according to directions)
Tabbouleh dressing (depending on the amount you like)

1. Prepare couscous as directed.

2. Cool.

3. Mix all ingredients together.

Mix the Tabbouleh Dressing:

1oz Fresh Mint
3/4 Cup Lemon Juice
1/2 Cup Plum Tomatoes (diced)
1 1/2T Kosher salt
Black Pepper
3 Cups Olive Oil

1. Mix all ingredients together.

To serve:

1. On flatbread, spray with Pam, sprinkle the seasoning on.

2. Place steak on top.

3. Add the salad mixture.

4. Sprinkle with the Tabbouleh dressing.

Blueberry Muffins (Sunshine Seasons)

Yield: 12 Muffins

Ingredients

¾ Cup Flour
¾ Cup Cake Flour
½ Cup Sugar
¾t Salt
1T Baking Powder
¼ Cups Shortening
½ Cup Milk
2 Egg Whites
½ Cups Blueberries (fresh or frozen)

Directions

1. Preheat oven to 350 degrees F. In a bowl, sift together flours, sugar, salt, dry milk powder and baking powder. Cut in shortening with a pastry cutter and blend until lumps are about the size of peas.

2. Combine the water and egg whites with a fork, do not whip. Add to dry ingredients and mix only long enough to moisten. Batter will be lumpy. Add blueberries.

3. Spoon into paper-lined muffin tins and bake for 20-25 minutes or until nicely browned.

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Corn Chowder (Sunrise Terrace)

Yield: 8 Cups

Ingredients

½ Cup Butter
1– 16oz Can Whole Kernel Corn (undrained)
½ Cup finely chopped onion
3 Cups Hot Milk
6T Flour
1T Sugar
4- Chicken Bouillon Cubes
¼t White Pepper
2½ Cups Hot Water
1¼ Cups Potatoes (cubed, cooked)

Directions

1. Heat margarine in a large saucepot and cook onion until tender but not brown.

2. Add flour; cook and stir for 5 minutes over low heat. Do not brown.

3. Add bouillon cubes and hot water, stirring with a wisk to blend.

4. Simmer for 5 minutes. Add remaining ingredients and bring to the boiling point.

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Tomato Bisque (Sunshine Seasons)

Yield: 4 Servings

Ingredients

1T Butter
1 large Onion (diced)
1 Clove Garlic (crushed)
3 Cans (14oz) Diced Tomatoes
1T Sugar
1t Dried Basil
1/4 Cup Chicken Broth
Pepper
Salt
1/4 Cup Heavy Cream

Directions

1. In a large soup pot, Melt butter.

2. Saute onion, tomatoes, garlic, sugar and basil and blend until smooth.

3. Add chicken broth.

4. Season to taste with salt and pepper.

5. Add heavy cream.

Lentil Salad (Sunshine Seasons)

Yield: 4-6 Servings

Ingredients

1lb Lentils
¼ Cup Olive Oil
1 Cup Zucchini (chopped)
1 Cup Squash (chopped)
½ Cup Red Bell Pepper (chopped)
½ Cup chopped Portobello mushroom (chopped)
1 Cup Red Onion (diced)
½ Cup Olive Oil
1 Cup Red Wine Vinegar
1T Parsley (chopped)
Kosher Salt
Black Pepper

Directions

1. Place lentils in a saucepan with water to cover the lentils. Drain and cool.

2. In pan, add olive oil.

3. Grill zucchini, squash, red bell pepper and mushrooms. Cool.

4. In a bowl, add lentils and grilled vegetables.

5. Mix the olive oil and vinegar and add to lentil mixture.

6. Add diced onions.

7. Season with salt and pepper.

8. Store in refrigerator in air-tight container.

Key Lime Tarts (Sunshine Seasons)

Yield: 4 Servings

For Crust:

1¾ Cup Graham Cracker Crumbs
1½ Cup Unsalted Butter (melted)
1 Cup Sugar

1. In a bowl, mix together graham cracker crumbs, melted butter and 1 cup of sugar.

2. Place this mix in tart shells and refrigerate for at least 2 hours, preferably overnight.

 

For Meringue:

10 Egg Whites
2¼ Cup Sugar

3. Heat the sugar and the egg whites over a double boiler until warm, whipping constantly with a wire whip. Set aside.

For Filling:

¾ Cup Key Lime Juice
1½ Cup Heavy Whipping Cream
¼ Cup Cold Water
1T Powdered Gelatin

4. Bloom gelatin and water over double boiler until mix is clear to the bottom. Do not boil!

5. Whip up the heavy cream until soft peaks form.

6. Mix half of the meringue together with warm gelatin until incorporated.

7. Add lime juice and heavy cream. Fold together.

Assembly:

8. Remove tart crusts from their molds and fill with the cream mixture.

9. Place remaining meringue in a pastry bag fitted with a star tip and top each tart with meringue. Brown with a pastry torch. Serve immediately.

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Key Lime Pie (Sunshine Seasons)

Makes 3 pies

Ingredients

Key Lime Chiffon Pie Filling
8oz Lime Juice
8oz Lime Puree
4 Cups Heavy Cream
1 Cup Cold Water
1oz Gelatin Powder
8 drops Yellow Food Coloring

Meringue Mix
4oz Meringue Powder
2 Cups Granulated Sugar
3½ Cups Cold Water

Meringue Topping
7oz Best Brand Meringue Powder
½oz Instant Clear Gel
5¾ Cups Granulated Sugar
4 Cups Water

3 Pie Crusts

Directions

1. For the Pie Filling melt gelatin and cold water over double boiler. Whip up heavy cream until stiff.

2. For the Meringue Mix whip up meringue powder, water, and sugar until stiff.

3. Mix meringue mix together with gelatin.

4. Add lime juice and heavy cream.

5. Fold everything together and fold into graham cracker crusts.

6. Top pies off with meringue, and brown.

7. For the Meringue Topping mix meringue powder, instant clear gel, and sugar. Add water and whip on high speed until meringue mix is very firm and fluffy.

8. Spoon the Pie Filling into the pie crusts, spread the Meringue Mix on top, and top that with the Meringue Topping.

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Butterfinger Cheesecake (Sunshine Seasons)

Yield: 4 Servings

For Sponge Cake:

3 Eggs
1 Cup Granulated Sugar
1/3 Cup Water
1t Vanilla
3/4 Cup Flour
1t Baking Powder
¼t Salt
Powdered sugar

Directions

1. Heat oven to 375 degrees. Line pan with cooking parchment paper, aluminum foil or waxed paper. Spray with pan spray.

2. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl.

3. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.

4. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. Cool on wire rack at least 30 minutes.

Butterfinger Cheesecake:

1½ Cups Powdered Sugar (sifted)
2½lbs Cream Cheese
¼ Cup Sour Cream
5 Eggs
¼ Cup Butterfinger (crumbled)
¼ Cup Caramel
1 Sponge Cake Round (the one you just made)
Butterfinger Pieces for Garnish
Caramel for Garnish

Directions

1. Place sugar in mixing bowl with cream cheese and sour cream and mix until smooth. Add eggs, one at a time. Mix until smooth. Add Butterfinger pieces and caramel and mix well.

2. Spray a 10″ cake pan with pan spray. Line bottom of pan with a piece of parchment paper cut into 10″ round. Cut sponge cake into 1/4″ thin layer and place on bottom of pan. Fill with cheesecake mixture.

3. Bake 275 degrees for 1 hour, 30 minutes. Check by taking internal temperature with a probe thermometer. Internal temperature should reach 160 degrees. Cool overnight under refrigeration.

4. Remove cake from pan and garnish top of cheesecake with drizzled caramel and Butterfinger pieces.

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Strawberry Shortcake (Sunshine Seasons)

Yield: 12 Servings

For Sponge Cake:

3 Eggs
1 Cup Sugar
1/3 Cup Water
1t Vanilla
3/4 Cup Flour
1t Baking Powder
1/4t Salt
Powdered Sugar

Directions

1. Heat oven to 375 degrees.

2. Line pan with cooking parchment paper, aluminum foil or waxed paper.

3. Spray with pan spray.

4. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored.

5. Pour eggs into medium bowl.

6. Gradually beat in granulated sugar.

7. Beat in water and vanilla on low speed.

8. Gradually add flour, baking powder and salt, beating just until batter is smooth.

9. Pour into pan, spreading to corners.

10. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean.

11. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar.

12. Carefully remove paper.

13. Trim off stiff edges of cake if necessary.

14. Cool on wire rack at least 30 minutes.

For Strawberry Topping and Assembly:

2 quarts Fresh Strawberries
1 Sponge Cake (recipe above)
4 Cups Whipped Cream
1/2 Cup Powdered Sugar
1/4 Cup Strawberry Glaze
Strawberries for Garnish
Strawberry Glaze for Garnish

Directions

1. Wash and dry strawberries.

2. Remove stems and cut in half lengthwise.

3. Prepare whipped cream by placing whipping cream in mixer on high speed.

4. Whip for 1-2 minutes.

5. Once cream starts to show some body, add powdered sugar and continue to whip until it forms stiff peaks.

6. Cut sponge cake sheet into three layers vertically.

7. Lay first layer of sponge inside 8 x 12 rectangular cake frame.

8. Top with whipped cream and strawberries.

9. Repeat process three times.

10. Remove frame and ice sides with whipped cream.

11. Comb top of cake and garnish with split strawberries and drizzled strawberry glaze.

Croissant Berry Pudding (Sunshine Seasons)

Yield: 12-15 Servings

Ingredients

1½lbs Croissants (About 12-15 Medium Sized)
3 Cups Heavy Cream
4 Eggs
¾ Cup Sugar
1T Vanilla Extract
3oz Blueberries

Directions

1. Mix all except the blueberries and croissants, then add blueberries and pour over croissants.

2. Cover and bake for 40 mins at 350, remove foil and bake add’l 15-20 minutes.

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