Liberty Tree Tavern is one of few things at Walt Disney World that hasn’t changed. Other than the menu, it is still the dark, comforting, and cold respite from the Orlando heat. It opened on day one, back in 1971, and still has its same 18th century, Ben-Franklin charm. The food here is better than almost anywhere in the kingdom, but has gotten much more carb-heavy. Long missing is one of the lightest and best offerings – the shrimp salad. Continue reading “Eighties Flashback: Liberty Tree Tavern’s Classic Shrimp Salad”
Disney Recipe of the Week: Watermelon Rocket Salad with Pickled Onions
Of all the salads in Walt Disney World, this one ranks in my top five. Light and cool, yet satisfying, it’s a go-to for those sweltering summer days when one needs delicious food without bloat and big meal blues. It made its debut at the 2013 Epcot Food and Wine Festival, and seems to be a seasonal feature at Animal Kingdom’s Flame Tree BBQ. What makes this recipe shine is its burst of many complex flavors -sweet, tart and tangy – as well as its power punch of nutrition and anti-oxidants. Continue reading “Disney Recipe of the Week: Watermelon Rocket Salad with Pickled Onions”
Disney Recipe of the Week: Boma African Pasta Salad
Tucked neatly into the beautiful Animal Kingdom Lodge at Walt Disney World Resort is Boma, Flavors of Africa. The buffet meal is by far my favorite of any one-priced meal at Disney World. As an adult, I honestly never crave Mickey-shaped waffles or a 1500-calorie purple donut, but exotic food gets me a little bit gung ho. At Boma, my most beloved items are (in order of preference) the oxtail stew, Continue reading “Disney Recipe of the Week: Boma African Pasta Salad”
Methodist Version of Art Smith’s Church Lady Deviled Eggs
As a child, I had a friend who wouldn’t eat deviled eggs because she was certain they would make her go to hell. She went to a tiny Baptist church as far out in the country as one could get without crossing the border into Alabama. I went to Easter services with her one year, but nearly ran out during the third verse of Standing on the Promises. My panic was prompted by Pastor Darnell, who pointed directly at us several times while shouting about 50 various behaviors that would lead to eternal damnation. Unfortunately, I had done about 20 of those in the past two days, and I was only 11 years old. This was quite a contrast to the Methodist church that I attended. Continue reading “Methodist Version of Art Smith’s Church Lady Deviled Eggs”
Salvation Biscuits from the Farmhouse at Serenbe
These biscuits go beyond soul food. I believe that they potentially lead to salvation, and I can try to explain why. With only four ingredients, they take only minutes to make. And after you eat one, you will know what heaven must taste like. It was a spring day several years ago, when I first visited the Farmhouse at Serenbe, which sits at the edge of a utopian, nature-focused community south of Atlanta. Continue reading “Salvation Biscuits from the Farmhouse at Serenbe”
Old Pioneer Hall Cheese Dip and the Art of the Charcuterie Board
When we took our family on a cruise a few years back, I imposed afternoon naps for everyone. I did this partly because it’s always fashionable to channel Mary Poppins, and partly because we Continue reading “Old Pioneer Hall Cheese Dip and the Art of the Charcuterie Board”
Grilled Fresh Corn May Be the Best Food on the Planet
Our greatest culinary delights are the simple vegetables of summer – corn, tomatoes and cucumbers. For my June birthday each year, I request the same meal year after year. It doesn’t matter whether we’re having three guests or fifty. We have simple tomato sandwiches (on white bread with mayo) and corn on the cob. Really, the main secret to corn is to have very fresh corn, and not to overcook it. Corn can be boiled, prepared on the microwave or grilled with the husks on. I grew up on boiled corn freshly picked from my grandmother’s garden. But when camping, I prefer it grilled.
For such a simple dish, it can be quite difficult to get it just right. First of all, we must begin with very fresh corn – the kind you get at the farmer’s market. Secondly, there are some (my daughter included) who skip the step of soaking the corn in water, but it does seem to make a slight difference in the juiciness of the finished corn. To get maximum princess sweetness, we will use the method of grilling the corn in the husk rather than wrapping it in foil.
Directions
Start by pulling back the husks (don’t remove!) and getting rid of as many of the stringies (silks) as you can. Put the husks back into place, and immerse the corn in cold water for about 20 minutes. Afterwards, shake (like a polaroid picture) off as much water as you can.
Pull the husks back again, and cover each piece of corn with butter. Cover the corn with the husks again, securing at the end with a small piece of tin foil.
Place the corn directly on the grade over the gray coals (or 350 degree gas grill). Cook for about 5 minutes on each side (corn has four sides), for a total of about 20 minutes. The husks should turn a nice dark brown. If they are black, you might find yourself with two much of smoky smell. What is critical is to be mindful of not overcooking the corn. This is where most grilled corns go wrong.
After removing from grill, you can wrap in a little foil to make them easier to handle and stay warm for a few minutes. Serve right away with butter. Stop messing it up with extra herbs and cheese and cool names like Mexican Street Corn. Corn and butter don’t need any new friends.
Clementine’s Prizewinning Potato Salad
This is a classic Southern potato salad that is better than all the others. Better than those of the Junior League of Jackson, Mississippi, and better than your mother-in-law’s. This is the one that will get you a fine husband, and it doesn’t even have bacon in it. What is does have is two secret ingredients.
It’s family reunion food on steroids, and the only restaurant one I’ve ever found that comes close to this is at Oskar’s Cafe in tiny Dadeville, Alabama. Dadeville is on beautiful Lake Martin, which is worth its own journey if you travel through Alabama. Clementine’s Potato Salad is perfect for camping at The Fort, and leftovers will keep well in a refrigerator for a couple of days. Sometimes, I make it ahead of the trip, and take in a cooler. Also works well for potlucks, tailgates, holidays, funerals, Super Bowl parties and Mondays. Continue reading “Clementine’s Prizewinning Potato Salad”
Chicken Salad Princess Cranberry Chicken Salad
This is one of my top five two favorite chicken salad recipes ever, and my daughter’s favorite of all. It’s a fresh and delightful salad of roasted chicken (I use rotisserie), cranberries, pecans, perfectly blended in an incredible honey-yogurt-mayo dressing.
I have historically made it when my daughter had friends over, as it became a top request at her spend-the-night parties. It is a wonderful make-ahead dish for camping, as it is good for lunch or just a quick snack. It’s so easy to make, and you may never buy fast-food chicken salad again, and certainly not grocery store ones! Continue reading “Chicken Salad Princess Cranberry Chicken Salad”
Best Mashed Potatoes in the World – Le Cellier
Everybody has their favorite comfort food, and mine is mashed potatoes for three-fourths of the year (in summer, it’s a tomato sandwich or two). Mashed potatoes is not a childhood memory for me because my parents preferred rice as the starch. So, all through my 20s, I made so-so mashed potatoes, using the recipe in my starter cookbook. Finally, I learned the two secrets – cream cheese and salt! With the right amount of cream cheese and the courage to be brave with the salt, anyone has the potential to make the best mashed potatoes in the world. Actually getting to the finish line only requires selecting the right potatoes as well as a proper mashing method. Continue reading “Best Mashed Potatoes in the World – Le Cellier”