Have you ever been to Disney World? Without your children?
Sydney & I managed to pull this off just a few weeks ago when we escaped for Epcot’s Food & Wine Festival.
We headed down to Orlando with our mom and her best friend, Mitzie. We bought one-day tickets into Epcot and ate and drank our way around the whole world by bedtime.
We started our morning in the France Pavilion since we had made reservations for the Parisian Breakfast buffet at Les Chefs de France, where they greeted us with champagne and croissants. Not a bad way to start the day!
The rest of the day was spent sampling goodies throughout the World Showcase; some of our favorites being Canada’s Filet Mignon and Ireland’s Fisherman’s Pie.
In fact, Sydney & I were so inspired by the Fisherman’s Pie that we immediately went home and made our own version. I’ve posted our recipe below so that you can have your own helping of Disney at home.
The lines were long and the sun was out, but the queues moved quickly and the breeze made it all very pleasant. And the wine helped keep us in good spirits!
The Food & Wine Festival is already over for this year, but it runs every year from mid-September to mid-November. I highly recommend making a trip to Disney during this time – with or without kids. The weather is welcoming and the crowds are bearable.
Also, Epcot just announced the inaugural year of their new International Festival of the Arts. It will be happening every weekend from January 13th to February 20, 2017. If you can’t make it to Disney in the fall, try for the beginning of the year, since I’m sure this festival will be just as wonderful as the Food & Wine Festival.
If you just can’t make it to Disney, don’t worry! Make yourself some of our Fisherman’s Pie and put on a Disney movie. You’ll think you were right there with us!
That’s crawfish bisque topped with mashed potatoes. Whaaat?! I know, right?!
- 6 Tbl butter
- 1 onion, chopped
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 3 cups half-and-half
- 1 1/2 lbs peeled crawfish tails
- 1 can diced tomatoes, with juice
- 1 can creamed corn
- 1 can whole kernel corn, drained
- 3 Tbl Tony Chachere's Original Creole Seasoning, to taste
- 2-3 tsp cayenne pepper, to taste
- 1-2 tsp salt, to taste
- 1 tsp Worcestershire sauce
- pepper, to taste
- prepared mashed potatoes
- Turn broiler on high heat.
- Melt the butter in a large saucepan over medium heat. Add the onion; cook and stir until the onions are translucent, about 8 minutes. Whisk in the flour until smooth. Continue to stir the mixture until it turns a pale golden color, about 5 minutes. Slowly whisk in the chicken broth and half-and-half, stirring constantly to avoid lumps, then mix in the remaining ingredients except mashed potatoes.
- Reduce heat to medium-low and continue gently stirring as soup comes to a simmer. Allow the bisque to simmer for at least 5 minutes, but up to 30 minutes, until slightly thickened. Do not boil.
- When ready to serve, ladle one helping of bisque into an oven-safe bowl and top with mashed potatoes. Place oven-safe bowls on a cookie sheet and put under the broiler until tops of mashed potatoes are browned, about 5 minutes.
- The crawfish can easily be replaced with any other seafood. Shrimp, scallops, crab, and lobster would all be delicious.
- Watch the broiler carefully so you don't burn your mashed potatoes.
- You can easily skip the mashed potatoes, but they added an incredible texture. Another alternative would be to add diced potatoes into the soup with the crawfish.