Dining at Disney – Sanaa

Time for another disclosure, this is my second favorite restaurant at Disney World and there are days I have difficulty making that ranking decision between Sanaa and California Grill. They are dramatically different restaurants both in food and price, but the quality shines through in both locations. The food is so unique here that we verify all of our dishes are nut and fish free so that we all can share bites of everything.

I remember our first visit to Sanaa and encouraging my husband and boys to try the bread service with all of the toppings, they weren’t sure about it, but I had visited India and knew how good this could be. Sanaa executes this perfectly and we now order it every time we visit; yesterday was no exception and it vanished quickly.


We ordered a South African wine to pair with our food; most of the menu is African and Indian flavors and my husband and I learned long ago that a wine local to the type of food will pair well.


All of our dishes were amazing, and I have sincere compliments to the chef; that original visit inspired me to bring lamb into my own cooking. My eldest ordered the lamb shank, on our original trip it was the youngest, and I tought them both to make sure they get the marrow from inside the bone as well as the meat from outside. After the duration of cooking it’s perfect. The meat simply falls off of the bone when you pick it up: perfection.


I selected the duck; I can’t get it fresh and I haven’t had success reproducing recipes with frozen so this has not made it into my repertoire. It was served a perfect medium rare, with very crispy skin and duck confit (made from the legs and thighs) on the side. Like the lamb and other red meats, when cooked correctly it simply melts in your mouth.


My husband opted for the Braaivleis, a trio of grilled meats; the meats aren’t ever listed on the menu as they are subject to change. His came with pork tenderloin, lamb chops, and a boar meat sausage. All were perfect and flavorful, with the sausage as a clear favorite of my husband and boys due to the unique flavor profile.


My youngest selected the Spicy Durban Shrimp with Aloo Masala after researching all of the terms so that he knew what he was ordering. Again, another amazing dish, the shrimp were full of flavor, and we may have to start ordering extra bread to soak up the sauces.


When it comes to nuts, the desserts are different story and my eldest made sure he ate enough that he didn’t want dessert. My youngest got the Spice Trade Candy Bar and my husband and I split the Kenyan Coffee Petit Entremet. Both were amazing.

  

If you are willing to be a bit more daring in food options, definitely try Sanaa.


Bourbon and Chocolate

…Just because it’s New Year’s Eve. 

We are attending a masquerade party this evening and a few of us are contributing snacks and desserts. I considered bourbon balls, but they have pecans in them. I try to avoid making things with tree nuts (my eldest son’s allergy – his exceptions are peanuts and almonds if you have read my other posts). 

I started skimming through Epicurious’ chocolate dessert ideas and came across this recipe for Chocolate Fudge with Bourbon Sugar. I was hooked; there is an obvious flaw in their post, but it was easily corrected and I have done so below. 

Chocolate Fudge with Bourbon Sugar

Source Bon Appétit | December 2014

INGREDIENTS

  • 1 vanilla bean, split lengthwise
  • 1 cup demerara sugar (or raw turbindo)
  • 2 tablespoons bourbon
  • Nonstick vegetable oil spray
  • 10 ounce bittersweet chocolate (preferably 72%), coarsely chopped
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 14 ounces sweetened condensed milk
  • 10 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons bourbon
  • 1 tablespoon light corn syrup
  • ¼ teaspoons kosher salt
  • 1 vanilla bean, split lengthwise
  • Flaky sea salt (such as Maldon)

DIRECTIONS

Bourbon sugar:

Preheat oven to 150° or as low as yours will go. Scrape vanilla beans seeds into sugar, the stir in the bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning.

  
Fudge:
Line an 8×8″ baking dish with parchment paper, leaving a generous overhang on 2 sides; lightly coat with nonstick spray. Heat chocolates in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until almost completely melted. Set aside.

   
   
Combine condensed milk, butter, bourbon, corn syrup, and kosher salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate).  

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Gently stir one quarter of milk mixture into chocolate with a rubber spatula. Add another quarter of milk mixture, stirring to incorporate (it might look broken and greasy; don’t worry, it will come back together). Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Scrape into prepared pan and smooth top. Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours.

   
  

  
Turn out fudge onto a cutting board and slice into desired rectangles, squares, or triangles.

  
Do ahead:

Store bourbon sugar airtight at room temperature up to 2 months. Fudge can be made 1 week ahead. Wrap tightly and chill. Save the extra for your coffee; yum!!

Happy Halloween!

We have great friends who have hosted a fabulous Halloween party for number of years. I am so happy that we have been able to attend the past few years. This year was no exception:


I was happy this year that my offer to contribute was accepted; I am happiest when I can share good food (although they had plenty). I brought 3 new items that can all be made in advance.

Monster Eyeballs

 

Monster Eyeballs

makes about 80 eyeballs ∙ source Epicurious.com | October 2009
INGREDIENTS

  • 1½ cups creamy peanut butter
  • ½ cup butter, at room temperature
  • 1 pound confectioners’ sugar (about 4 cups)
  • 1 teaspoon vanilla extract
  • 12 ounces semisweet chocolate chips (2 cups)
  • 2 tablespoons solid vegetable shortening
  • 1 (3-ounce) package miniature M&Ms

DIRECTIONS

1. Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. (I recommend a pastry blender or your hands.)

2. Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.


3. Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.)

4. Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.) Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.


 5. Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.

 

Scary Barbecue Snack Mix


Scary Barbecue Snack Mix

(Way better than Chex Mix and good for all of fall (football season), not just Halloween.)

makes 8 servings ∙ source Gourmet | October 2012

INGREDIENTS

  • 6 cups popcorn (1½ ounces; see Cooks’ notes)
  • 2 cups coarsely broken blue corn tortilla chips (2¾ ounces)
  • 2 cups Cheddar fish-shaped crackers or other cheese crackers (3¾ ounces)
  • 2 cups corn nuts (6½ ounces) or smokehouse almonds (or 1 cup of both)
  • ½ cup unsalted butter
  • ½ cup barbecue sauce
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons sugar
  • 2 teaspoons smoked paprika (sometimes labeled pimentón dulce)
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • ½ teaspoon Tabasco (optional)
  • Special equipment: Large (18- by 13-inch) rimmed baking sheet

DIRECTIONS

  • Heat oven to 300°F with rack in middle. Grease rimmed baking sheet with oil.
  • Combine popcorn, tortilla chips, cheese crackers, and corn nuts in a large bowl.

  • Melt butter in a small saucepan over medium heat. Remove pan from heat and whisk in barbecue sauce, Worcestershire sauce, sugar, paprika, chili and garlic powders, and Tabasco, if using.
  • Drizzle barbecue sauce mixture over snack mix and stir until combined well.

  • Evenly spread mixture in baking sheet and bake, stirring and turning mixture over every 10 minutes, for a total of 40 minutes. Cool in pan on a wire rack (it will crisp as it cools), then break into pieces.



NOTES

Cooks’ notes: Snack mix keeps in an airtight container for up to 1 week. If you want to pop your own popcorn, we recommend using a hot-air popper. To end up with at least 6 cups, use 1/4 cup kernels.

Pumpkin Seed Brittle  (so sad, I forgot to take a picture)

makes 16 ∙ source Bon Appétit | November 2013
INGREDIENTS

  • Nonstick vegetable oil spray
  • 1 cup sugar
  • ½ cup light corn syrup
  • 1 cup raw shelled pumpkin seeds (pepitas)
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda
  • ⅛ teaspoon ground cinnamon
  • ¼ teaspoon flaky sea salt
  • A candy thermometer

DIRECTIONS

Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 Tbsp. water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°, 3–4 minutes.

Stir in pumpkin seeds, butter, and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°, 3–4 minutes.

Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces.

Do Ahead: Brittle can be made 1 week ahead. Store airtight, layered between sheets of parchment paper, at room temperature.