Beaches and Cream

Actual Disney food now!!!

So Adam and I (fortified solely on a bagel and blue chips so far) checked in at the Yacht Club, dropped our bags off at the room, and scooted right over to Beaches & Cream next door. We had never been here, just had heard about it online, and were excited to have lunch here.

We walked to the podium at around 12:15, and I was surprised to be given a choice of a counter, table, or booth, all available right away, given the size of the restaurant. We chose the booth, and happily began to peruse the sherbet-hued menu.

We both decided on the Roast Beef Sub, which comes with cheese, peppers, onions, and (possibly) mushrooms. It is also accompanied by french fries and au jus for dipping.

I enjoyed this, it was a nice and filling meal after our journey to the World. Adam says that "it was good, a teensy bit dry, but the au jus was enough to make up for it, it had a nice flavor. The fries were run of the mill, and not very well salted."

Beaches and Cream has those fun squeezy bottles of ketchup and mustard, which Adam used to create a hidden condiment Mickey.

Adam ordered a strawberry malt along with his sandwich, which he really enjoyed: "very thick and malty, probably the best malt i've had since i was a kid."

I had asked our waitress earlier in the meal about non-dairy ice cream alternatives available (they offer Rice Dream and Tofutti products), the wheels in my head turning in the direction of a post-sub sundae. However, as I watched him delighting in his frozen treat (a teensy bit jealous), our waitress came over to let me know that they could make me a non-dairy malt with soy milk and either the Rice Dream or Tofutti, if I so desired.

Seriously?!?

I love Disney World.

Yes, vanilla please.

(Yes, that is whipped cream on top - I can have limited bits of dairy.)

I never knew non-dairy life could be so rich and decadent!! This was the perfect way to start our vacation, and Adam was thrilled I could join him for a malt, something we never even considered could be possible.

Filled with meaty and malty goodness, we were now ready to start our vacation!

I went to Disney!

Okay, so that kind of lacks the same oomph as "I'm going to Disney!", but it was still pretty triumphant. Adam and I went to Disney for our anniversary, albeit 2 months late because of continued recovering. But we went!

To come are a few thoughts about the places we ate around WDW. To start, well, we had to get there, right?

Adam and I like flying to Disney - it gives us more time to enjoy the sights, sounds, and FOOD!

This was the first time we had ever flown JetBlue (loved it!), and hence, the first time ever enjoying these little cerulean delights of crunch. A little bland, but the color definitely makes up for it (I ate them on the way home too).

Once we get there, here's where we go!

Beaches and Cream (lunch)

La Hacienda de San Angel (dinner)

Kona Cafe (breakfast)

Casey's Corner (lunch)

Jiko (dinner)

Captain's Grille (breakfast)

Tangerine Cafe (lunch)

Boulangerie Patisserie (lunch)

Goofy's Candy Company (snack)

Raglan Road (dinner)

Grand Floridian Cafe (breakfast)

Kona Cafe (lunch)

Boma (dinner)

Kouzzina (breakfast)

Epcot snacks (lunch)

Narcoosees (dinner)

Boma (breakfast)

La Cantina de San Angel (lunch)

Kouzzina (dinner)

Captain's Grille (breakfast)

Rose & Crown (lunch)

I'll admit, it did take a few tries to remember the password for this...

Oof, it's been awhile.

How've you been? Awful winter, isn't it? (For those of you in more tropical climates, whatev.)

Since we last spoke all those months ago, I've continued to recover from my mitral valve repair (slowly slowly slowly, but surely) and am just starting to really blow the dust off my baking and very slowly (I know I'm using that word a lot in this paragraph, but it's been the story of my life these past few months) re-enter the kitchen. Magic cookie bars. Those don't require stirring. (Yes, I am able to stir, but not doing so is less effort lol.)

Adam and I also went to Disney together, in a belated celebration of our 3rd anniversary.

Oh, and I also got two cute stripey shirts from Kohls.

Let's see if I remember how to post a picture...

awesome. Adam and I on our anniversary!

I'll be returning friends, I promise. Slowly but surely...this girl's new motto.

Returning

It's been awhile, huh? Things have gotten a bit in the way of my culinary adventures lately...as I had said in my last post (in JULY!! Hoo boy...) I had to have heart surgery (which went wonderfully) and am recuperating (slowly but surely).

Oh, I also turned 25 since last we spoke (on July 17th, 2 days before the surgery). This was my cake (red velvet with cream cheese frosting and whimsical colored sugar):

Kitchen-related activities are still a bit of a challenge, so my camera has had a break from being fogged up with pasta steam, caked in cookie dough, and precariously balanced over a whirring Kitchenaid (such a little trooper).

Hence, I don't have a lot of food-related anecdotes as of late. But that doesn't mean that I can't dredge up some fond food memories from the not-incredibly-distant past, right?

Right?

This past December, my parents and Adam and I went to the happiest place on earth (no, not the baking aisle of Le Gourmet Chef), Disney World! Here are a few of the delicious items we dined on (descriptions from the restaurant menus where available)...

Breakfast at Kouzzina, Cat Cora's restaurant. Kouzzina, Greek for kitchen, is located on the Boardwalk:

Stacked Kouzzina Breakfast: Two Poached Eggs, Kalamata Olive Toast, Artichoke Spread,

and Sweet Potato Hash with choice of Bacon or Chicken Sausage.

I thought that this was a great and different breakfast than the typical pancakes and eggs and potatoes. Not that I don't love pancakes. Actually, pancakes are pretty much my favorite breakfast. But back to this, very delicious.

Classic Golden Waffle: with Whipped Mascarpone Cheese, Honey, and Chopped Pecans

and choice of Bacon or Chicken Sausage

I should say now that I don't have first-hand experience with every dish here. Either my dad or Adam had this. Looks quite tasty, doesn't it?

French Toast: Golden Brown Thick Challah Bread with choice of Bacon or

Chicken Sausage

Again, either dad or Adam had this. How much more inviting does a dusting of powdered sugar make a dish? I must remember this more often.

What is a vacation without sugar-covered deep-fried dough? This particular specimen is from Sleepy Hollow in the Magic Kingdom:

I am a big fan of funnel cake. A big huge fan. Like to the point that I might have pointed out every single funnel cake stand Adam and I passed up until this one (with half-hearted excuses why I shouldn't have one then: just had dinner, it was 8 am, etc, etc...) when we FINALLY stopped. Yum.

Special touches can be seen anywhere, even in a crepe! (From Les Crepes de Chefs de France, France pavilion in Epcot)

Another tasty snack, this one with international flair. And musical flair too!

Right next door to the crepes you can quench your thirst with one of these slushes...available in Cosmopolitan (below), Grey Goose Citron Lemon, and Grand Marnier Orange. If frozen slushy drinks aren't your style, wine, beer, and champagne are also available (Les Vins de Chefs de France, France pavilion in Epcot).

Oh lovely French slushy, you are sweet and tart and pink and just so wonderful!

Back to a restaurant, this time Raglan Road, an Irish pub, in Downtown Disney!

Soda Bread and dipping oil with Guinness reduction.

Admittedly, when this first arrived at the table, I was not sure what to expect. Slightly sweet and warm and oh so good! I'd like 6 of these right now please!

Dalkey Duo: Dalkey-battered cocktail sausages with a Dalkey mustard dipping sauce.

Yes, that is a second order you see in the background. And yes, it was FAR too many little battered cocktail sausages. But if you're going to have far too many of something, little battered cocktail sausages aren't the worst thing. (I'd still vote for far too many funnel cakes or chocolate crepes though!)

Fish and Chips: Our famous beer-battered fish and chips served with fresh tartar sauce.

Fish and chips are a fairly recent addition to my diet, very enjoyable (you know, when there aren't any funnel cakes or crepes to be found).

Ok, ok, I'll stop.

Maybe. No promises.

Keen Eye for the Shepherds Pie: We give the traditional shepherd's pie (prime beef and lamb) a much-needed makeover with our contemporary twist to this favorite dish.

Adam's. He really liked this, loved the flavors.

Frozen Confection Time!! These are from The Fountain at the Dolphin.

Create Your Own Sundae: One scoop or swirl of your choice of ice cream, favorite sauce, and your favorite dry topping, topped with whipped cream and a cherry. (As seen in raspberry sorbet, caramel, and mini M&M's.)

Sorbet = gotta be Sara's! Very good, nice and sweet and frozen and tasty.

Coco Loco Shake: Chocolate and caramel cappuccino ice creams blended together, topped with whipped cream, malted milk balls and drizzled with chocolate and caramel sauces.

Adam's. I can't attest to how this tastes, if I even gave cappuccino-flavored ice cream a fleeting glance I'd be awake for 3 days. Oh, and I can't have ice cream. LAME.

How fun am I to be around? I know, right?

My much-cooler-and-food-tolerant-than-me boyfriend seemed to enjoy this.

Disney World is home to some fabulous creations, among them is this: the carrot cake cookie (carrot cake cookie halves sandwiched via cream cheese frosting), found at Writers Stop in Disney's Hollywood Studios.

This is another item I can't attest to the taste of. But it looks ridiculously decadent though, doesn't it? I believe that was the consensus of those who indulged.

Or maybe a snack with a little more protein and a little less cream cheese frosting is called for? Chicken Tostadas from the Taqueria del Lago, Mexico pavilion in Epcot.

This I DID eat! Although I'm not really sure why we have a spoon here. Very fresh and warm and delicious.

When you are celebrating an occasion, as we were (Mom's birthday!), sometimes restaurants will acknowledge your occasion with a special bonus treat (usually in the form of a dessert). This was from Boma, located in the Animal Kingdom Lodge, a buffet bursting with all different types of African cuisine.

Okay, I'm going to plead the excuse of this was over 10 months ago. I'm going to go with fruity/jelly thing, appley/spicey thing, some sort of macaron, and possible chocolate truffle. The words were cocoa powder. I remember everything being very good (just not what everything exactly was).

Lastly, I had to end on a baked good, and what better than the fabulous and ginormic Napoleons from Boulangerie Patisserie, the French bakery in the France pavilion in Epcot?

(And yes, there are two photos of these. And yes, they are that good as to warrant that.)

Oh my goodness did you SEE this cross-section?????? Seriously, fabulous. FABULOUS!

So I hope to be returning to the kitchen soon (and not just to get a glass of water), stirring and mixing and setting off the smoke alarm. Oh we all know it's bound to happen. And I'll be there, preparing to recount the tale to you.

Lots of love,

Sara

Better than never, right?

You know it's been awhile when you have to pause and try to remember your blogger password.

Yep. So how you been? Ahem.

Unfortunately, I don't even have a fun excuse for my absence, like I've been on a beach for a month or I was the grand prize winner in a chocolate contest and have been blissfully munching away.

I have to have heart surgery in a week to repair a leaking valve. This has been causing my energy to be depleted by even the teeniest of tasks, which in turn has led to a lack of activity in the kitchen. And in most of the places I've been occupying, really. But things will be fixed, everything will be alright, and I'll be back to my shenanigans in no time!

Alright, time to up the mood again. Who's up for some sangria??

Adam and I actually made this over a month ago for Memorial Day (before the turn of events described above), so these pictures are slightly...vintage? (An appropriate term when dealing with wine.)

What would a cooking adventure be without Adam playing with citrus?

It didn't take long for things to start becoming lovely...

I'll admit, I spent much of the afternoon opening the refrigerator door, retrieving a slice of lemon or lime and exclaiming "would you look at THIS?!?!?!"

I like to think that the rest of the people in the house were as impressed. They did a good job of pretending to be, anyways.

But, c'mon...

Gorgeous.

Sangria is fantastically easy to make, and wonderfully adaptable. I like to think there's not much you can do to screw it up, as I've made it several times in several ways and each time it has been tasty.

Here's what we did:

1 bottle of wine (we used a Pinot Noir)

1/4 cup of white rum

1/8 cup of Cointreau

1 lemon

1 lime

1 orange

1/4 cup of frozen strawberries, raspberries, and blackberries (I would probably eliminate these next time, they just became a bit mushy)

1/4 cup of sugar

1 12 oz can of seltzer (plain, or lemon-lime or orange flavored works well)

Combine everything except the seltzer into a large enough vessel, and refrigerate for a few hours (we left ours to steep for about 6 hours, I believe), stirring occasionally and looking at the lovely colors. Feel free to taste-test. You don't want to serve unfit sangria to your guests.

Right before serving, top it off with the seltzer. Enjoy!!!

Those of you with seasonal allergies may want to have an antihistamine at the ready.

I found a dandelion.

Not exactly a rare discovery, I know.

But I hadn't taken pictures of one in awhile.

(And yes, I spared this flower from my making a wish. It had been such an agreeable photo subject.)

You really really should make this bread.

I love bread.

I also love cookies and orange juice and listening to Disney songs.

But today, we're talking about bread.

Bread on its own is pretty wonderful. But when you're able to amp up the "good for you" factor with veggies and fruit and whole wheat in the bread, it's even better. And it's even BETTER when the "good for you bread" tastes even more...well...good than its counterparts.

Here, my friends, we have one of those breads, recipe courtesy of Jamie at My Baking Addiction.

If I can interject here for a moment while the bread is baking. I love frozen fruit. Frozen peas and corn too. They're so delightful for a quick snack while preparing a side dish. Frozen blueberries are my favorite in particular, however. Back when I was in middle school and high school, after I would come home, my mom and I would sit on our porch, talk about our days, and enjoy a refreshing treat of frozen blueberries and whipped cream. Hence my sneaking of blueberries throughout the making of this bread. It made it even more reminiscent and enjoyable.

Oh look, it's done!

Check out all of the blueberries inside.

Oh, how I am enjoying this bread. My very few adaptations to the recipe were to switch out half of the oil for applesauce (why not continue the fruit/veggie theme), and I eliminated the cinnamon (allergies). The recipe was still flavorful and wonderful-tasting, and I didn't feel as though I was skipping a major ingredient by leaving out the spice (although I'm sure it is even better with it included), which was appreciated.

Thank you Jamie for sharing this great recipe!