Big Thunder Ranch BBQ Coleslaw

Looking for the perfect coleslaw to bring to your 4th of July picnic? Look no further than this BBQ Coleslaw recipe served at Big Thunder Ranch in Disneyland! It’s gluten-free, dairy-free, and egg-free, plus it’s vinegar based so perfect for toting to picnics and potlucks.



Big Thunder Ranch Barbecue Cole Slaw

Serves 6 to 8

1/2 cup white-wine vinegar
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup olive oil
1 pound shredded green cabbage (about 1/2 large cabbage)
1 pound shredded purple cabbage (about 1/2 large cabbage)
2 carrots, shredded

  1. Combine vinegar, sugar, salt, celery seed, paprika, black pepper, and cayenne in a blender; blend on low speed until sugar is dissolved.
  2. With blender running, slowly pour oil through top of lid, processing until dressing is combined. Set aside.
  3. Combine shredded cabbage and shredded carrots in a separate large bowl. Add dressing, tossing to combine. Refrigerate for 2 hours, tossing occasionally, before serving.

Yum. Just yum.

- Kimberly

Safety First


In all of your vacation excitement – and the joys of packing – don’t forget to take care of making your home safe while you’re away!

From the outside

  1. Put your mail service on hold online or by completing the form at your local post office.
  2. Stop delivery on all newspaper service. If you receive copies without subscriptions, ask a neighbor to pick them up for you.
  3. Ask that same neighbor to clear your porch/front step of any deliveries and solicitations. Nothing says “I’m empty” like a house with piled up papers and things hanging from the doorknob!
  4. Since we’re already imposing on the neighbor, ask them to also take your trash to the curb for you on trash day.
  5. Use timers to turn lights on throughout the day and night. Leaving some key blinds and curtains open a bit will also signal someone’s home.
  6. Check with a neighbor or family member about leaving a car in your driveway, or consider leaving your second car out.
  7. Make sure your driveways/sidewalks are cleared of snow and your lawn is maintained while you’re gone.
  8. Bring all hide-a-keys inside and leave a key with your poor put-upon neighbor instead.

From the inside

  1. Set the temperature in the house to something reasonable – whether that be heat or air – but not as comfy as you’d have it if you were home.
  2. Clean out the fridge! Deliver perishables that won’t last to your helpful neighbor and turn the temp down just a smidge. Since it will be shut for the duration of your trip, it will hold its temperature better.
  3. Make sure you take out all inside trash before you leave. ick.
  4. Shut off the water to your washer and dishwasher, turn off pilot lights and set your hot water heater to vacation mode or shut it off, if appropriate.
  5. Unplug any unused electronics or appliances to conserve electricity.
  6. Lock all doors and windows, close your garage, and set the house alarm.

For you

  1. Make a copy of your passport and other identification, and compile a list of the credit cards you’re bringing.
  2. Clean out your wallet of any unnecessary credit cards and rewards cards. The less you bring, the less you have to lose!
  3. Be smart – no flashing wads of cash or using unlit ATM locations, especially at night. You’re safer going inside a grocery store or gas station.
  4. Use a business address, if possible, for all luggage tags and your cell phone number so you can be found if your luggage is too!
  5. Costume jewelry is your friend. Leave the good stuff at home.
  6. Consider using identification for your kids – such as tattoos.

Now you can enjoy your vacation even more knowing that your home and family are protected!

- Kimberly

Summer by the Sea - Disney Recipes

Some favorite recipes of mine from summery, beachy, fun restaurants at Disney!

Broccoli Cranberry Salad
Cape May Café, Beach Club Resort (Walt Disney World)

4 cups broccoli flowerettes (chopped fine)
¼ cup diced celery
8 oz. pkg. dried cranberries
¼ cup shelled sunflower seeds

1 cup mayonnaise
¼ cup sugar
¼ cup vinegar

In a large bowl, combine broccoli, cranberries, sunflower seeds and celery. Pour dressing over and toss. Keep refrigerated.


New England Clam Chowder (my favorite clam chowder EVER!)
Cape May Café, Beach Club Resort

1/2 lb onion, diced
1/2 lb celery, diced
12 oz red potatoes, large diced
2 cans chopped clams and juice
32 oz half & half
32 oz clam juice
1 tsp thyme
1/2 tsp basil
To Taste – white pepper
4 drops Tabasco
1 oz bacon grease (or oil)
1/2 lb roux
1/4 lb butter & 1/4 lb flour
Melt butter, blend in flour to make roux.

1. In a 2 gallon stockpot, cook onion and celery in bacon grease until translucent.
2. Pour in chopped clams in juice, clam juice, diced potato and seasoning; blend well.
3. Bring to simmer over medium heat, for 5 – 10 minutes.
4. Add half & half, increase heat until it comes to a slow boil.
5. Add roux slowly, mixing well. Keep mixing until well incorporated.
6. Reduce heat – simmer for 15 minutes.

Makes 1 gallon.


Don Shula’s Barbecue Basil Shrimp
Shula’s, Swan & Dolphin Resort (Walt Disney World)

8 lg shrimp, peeled and deveined
8 fresh basil leaves
4 strips smoked bacon, cut in half
8 toothpicks
1 lemon wedges
1 fresh parsley for garnish
1 c thick, high quality barbecue sauce
1 tb ground horseradish
1 tb honey
1 tb black pepper

To make shrimp: Take each shrimp and place one fresh basil leaf
around it. Carefully warap each shrimp with half a piece of bacon and
secure with a tooth pick. Place the prepared shrimps on a flat cookie
sheet and bake at 375 degrees for 8 to 10 minutes, turning once. Turn
on the broiler and let shrimp brown for 3 to 4 more minutes. Remove
from heat.

To make the sauce: Combine the barbecue sauce,
horseradish, honey, and black pepper in a blender or food processor
and let machine run 1 minute.

To serve: Place the hot cooked shrimp
in a bowl and lightly toss with barbecue sauce. Serve garnished with
lemon wedges and sprinkling of parsley.


Grilled Corn Potato Salad
Napa Rose, Grand Californian Hotel & Spa (Disneyland)

1½ lb potatoes (fingerling, red new or gold)
2 c grilled corn kernels, approximately 5 cobs
1 c creamed corn
1 c cut green beans, blanched
2/3 c grilled red onions (cut onion into rings, then grill the same way as the corn)
2 Tbl chopped thyme
1 Tbl each chopped sage and chopped parsley
½ c sour cream
2 Tbl lemon juice
salt and pepper to taste
Grill corn and onions. Cut potatoes into bite-sized wedges. Place the potatoes in cold water and bring to a boil. Boil for approximately 20 minutes or until just tender. Drain off all water and season potatoes, while warm, with salt and pepper. Place warm potatoes in a mixing bowl and add all other ingredients. You can now serve or chill and serve tomorrow after re-heating.

Serves 6


Konk Cooler
Castaway Cay  (Disney Cruise Line)

3 oz. Light Rum
3 oz. Dark Rum
4 oz. Orange Juice
8 oz. Cream of Coconut
6 oz. Passion Fruit Juice Concentrate
3 oz. Ice

Mix in blender until slushy.


Whispering Canyon Berry Cobbler
Whispering Canyon, Wilderness Lodge (Walt Disney World)

Biscuit for cobbler
1½ c Shortening – all purpose
1 Tbl salt
2½ Tbl sugar
5 Tbl baking powder
7½ c flour – all purpose
2½ c buttermilk

1) Add shortening, salt, sugar, baking powder, and flour.
2) Mix until crumbly, small pea size pieces.
3) Add buttermilk and mix very little, only to bring together into a dough.
4) Roll out on flour dusted table 1/2″ thick, place on greased backing sheet.
5) Bake at 400* until light brown on top approximately 18 minutes.
6) When cool, crumple up 2 oz of baked biscuit and place in 6″ skillet.

Cobbler Berry filling: 
1½ c water, cold
¾ c sugar
2¼ Tbl cornstarch
4 oz apples, sliced fresh or frozen
4 oz red raspberries, frozen
4 oz blueberries, frozen
2 oz cranberries, frozen

1) Put all fruit except blueberries in pot.
2) Place on stove on high heat.
3) Dissolve starch in water and add to fruit and stir.
4) When mixture starts to thicken, add blueberries, stir.
5) Cook until thick and clear, stirring often.
6) When cool scoop 8oz of filling over crumpled biscuit in skillet.

Streusel topping: 
¾ c butter
¼ c sugar, granulated
¼ c sugar, brown
3¼ c flour – all purpose
1 tsp vanilla extract
½ tsp cinnamon

1) Put all into mixing bowl, use dough hook or paddle and mix until crumbs.
2) Do not over mix, or it will turn into dough.

Cobbler construction: 
1) Sprinkle ½ oz streusel over biscuit crumbs in 6″ skillet.
2) Place berry filling over biscuit with streusel and sprinkle 2½ oz of streusel topping over fruit.
3) Bake cobbler in 400* oven for 15 – 20 minutes, or until streusel topping is light brown.
4) Serve with Loganberry ice cream.

I'm free for a beach vacation...

- Kimberly

Disney's Magical Express Service



Are you staying at one of the 30 Disney hotels at Walt Disney World? Are you flying into Orlando International Airport (MCO)? Then Disney’s Magical Express is for you!

This complimentary round-trip shuttle service takes you to your Disney hotel without having to wait for baggage claim – the Magical Express fairies will take care of your luggage for you and deliver it to your room while you’re out having fun at the parks!

How it works

  • You provide us with your airline and flight number and we’ll make your Disney’s Magical Express reservation.
  • You’ll receive your special Disney’s Magical Express luggage tags in the mail directly from Disney.
  • Check your bags at home airport, making sure those special tags are on your suitcases!
  • Upon arrival in Orlando, bypass airport baggage claim and go directly to the Disney Airport Welcome Center.
  • Scan your MagicBand.
  • You’ll be assigned to a motorcoach, sit back, and enjoy the ride!
  • For arrivals between 5am and 10pm ET, Disney representatives at the airport pick up your luggage and transport it to your hotel room. For arrivals after 10pm and before 5am ET, pick up your luggage and bring it to the motor coach.
map for magical express

If you don’t have your luggage tags, be prepared to give a description of your luggage to the folks at the Welcome Center – the better you mark your luggage, the faster you’ll get it!

Also, it can take several hours for your luggage to arrive so be sure to carry any immediate needs/wants with you in a carry-on. Think medication, swimsuits, and a change of clothes… just in case. And be sure to keep your MagicBand in your carry-on luggage or wear it on the plane. You'll need it at the Welcome Center.

Disney’s Magical Express service makes your return hassle-free as well.  If you’re flying with participating airlines on a domestic flight, you can avoid airport check-in lines by checking your luggage and receiving a boarding pass before you ever leave your Disney resort!  Current airline partners include Alaska Airlines, American Airlines, Delta Air Lines (US Domestic Flights only), JetBlue Airways, Southwest Airlines, and United Airlines.

Have a later flight home? Just check your luggage at the Resort Airline Check-in Desk, get your boarding pass, and go play! They're open from 5am to 12noon Eastern Time.

We love Disney’s Magical Express – have you used their service?

- Kimberly

Flourless Chocolate Cake from The Hollywood Brown Derby

A Piece of Gluten-Free Heaven

Chocolate, chocolate and more chocolate. This old favorite from The Hollywood Brown Derby at Disney’s Hollywood Studios isn’t on the menu anymore but we had to share it with our gluten-free friends. The recipe makes 12 individual cakes so throw a party!



Flourless Chocolate Cakes
1 cup butter, cut into small pieces
1 cup dark chocolate chips
1/3 cup cocoa powder
2 tablespoons freshly brewed espresso or instant espresso
2 tablespoons hot water
6 eggs
1 cup granulated sugar
2 tablespoons rum

1 cup heavy cream
1 cup dark chocolate chips

For cakes:

  1. Preheat oven to 325°F. Grease two 6-cup silicone muffin molds.
  2. Combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds. Stir until smooth. If not melted completely, return to microwave for 15-second intervals, stirring between each until melted. Set aside.
  3. Combine cocoa powder, espresso and water in a separate bowl. Stir until smooth and set aside.
  4. Combine eggs, sugar, and rum in a large mixing bowl, whisking thoroughly. Add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture. Whisk until smooth and creamy.
  5. Pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes.
  6. Cool, then refrigerate for at least three hours.

For ganache:

  1. In a medium saucepan over medium heat, add heavy cream and bring to a boil.
  2. Remove from heat and stir in chocolate chips; whisk until smooth.

To serve:

  1. Remove cooled cakes from molds.
  2. Set a wire rack over a large bowl, and one cake at a time, place on wire rack and coat with ganache, making sure to cover sides.
  3. Refrigerate until ready to serve.

Who’s hungry?!?

- Kimberly

A Date with Prince Charming

We’d planned to go to Earl of Sandwich for dinner as we often do on arrival day, but a rather lengthy check-in process at the Grand Floridian and switching rooms twice left us feeling underwhelmed at our decision to stay there – something we’d been wanting to do for ages – and we needed some magic NOW! So we wandered down to the lobby and were able to get a walk-up reservation at 1900 Park Fare for Cinderella’s Happily Ever After dinner. Sitting in the Grand Floridian’s lush lobby waiting for our name to be called helped ease the frazzled nerves and included some Daddy/daughter dancing to the sounds of the grand piano playing highlights from our favorite Disney movies.


As usual, good food calmed the savage beasts and we were laughing and talking and back to our happy Disney selves when MiaMouse suddenly reached over and grabbed my arm. “Mommy, it’s Prince Charming!” She wiggled and squirmed, waiting as patiently as she could to meet the handsome Prince and finally it was her turn.

Prince Charming walked up to the table, bowed, and held his hand out. MiaMouse gave him her hand and he kissed it! She was mesmerized. After all, the only man that had ever kissed her hand before was Daddy!

Prince Charming

The smile on her face lit up the room and though she told Prince Charming she couldn’t marry him because he was marrying Cinderella and she was marrying Daddy, she’ll always remember how her treated her. That, my friends, is Disney Magic!

- Kimberly

Golden Gate Cocktail from California Grill

This adult beverage was created just for the 15th anniversary of the California Grill, located on the top floor of Disney’s Contemporary Resort.

Golden Gate Cocktail



1 1/4 ounces Remy Martin VSOP Cognac
3/4 ounce Amaretto Disaronno
1/2 ounce cranberry juice
Orange slice, for garnish

Shake ingredients with ice and strain into a martini glass. Squeeze the slice of orange into the drink.

Sit at the counter in front of the kitchen to watch the action and don’t miss Yoshie’s sushi! Then step outside to the rooftop deck and watch Wishes with someone you love.

- Kimberly

Disneyland Loaded Baked Potato Soup

Here’s the recipe for Disneyland's Carnation Cafe's famous ultra amazing Loaded Baked Potato Soup.




Loaded Baked Potato Soup
Serves 6

1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.
Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.


I’m hungry! Who’s going to try it?

- Kimberly

Disneyland Recipes

Here's a gathering of favorite recipes from Disneyland Resort. Enjoy!

Kicking us off, my favorite sandwich from my favorite restaurant – overlooking Pirates of the Caribbean. Sorry, WDW… DLand has the BEST Pirates!

Monte Cristo Sandwich from the Blue Bayou Restaurant

Ingredients and Directions

1 ½ c. all purpose flour, sifted
¼ t. salt
1 T. baking powder
1 1/3 c. water
1 egg

Sift flour, salt and baking powder together. Add water to beaten egg and add to flour mixture and mix well. Set aside. (Yields 2 c. batter)

1 oz. sliced white meat of turkey
1 oz. sliced Swiss cheese
1 oz. sliced ham
2 slices white bread

Make a sandwich using first turkey, then Swiss cheese, then ham. Cut sandwich into quarters. Use toothpicks to hold sandwich together. Dip sandwich in egg batter and fry in 360 degree oil until golden brown. Remove toothpicks and sprinkle with powdered sugar. Serve with whipped raspberry jelly (below).

Whipped Jelly
8 oz. Apple jelly
8 oz. Raspberry jam
8 oz. Half and Half

Combine apple jelly and raspberry jam in blender at slow speed. Add half and half, and whip in blender at high speed.


Cornbread with Honey Butter from Big Thunder Ranch, Frontierland


1/2 c. vegetable oil
1 c. sugar
2 eggs
2 1/2 c. water
2 1/2 c. all- purpose flour
1 c. pastry flour
1/2 c. powdered milk
2 T. baking powder
1 T. salt
1 T. vanilla
1 c. yellow cornmeal


Preheat oven to 400 degrees F. Grease 9X13″ baking pan. Set aside. In a large bowl blend together oil, sugar and eggs for two minutes. Add 2 cups of the water and mix until blended with sugar mixture. Add flours, powdered milk, baking powder, salt and vanilla. Mix ten minutes al low speed. Add remaining 1/2 cup water and cornmeal. Mix five minutes more. Pour into prepared pan. Bake 40 to 50 minutes or until golden brown and tester comes out clean. Serve with Honey Butter. Serves 12.

Honey Butter:

1/3 c. honey
2 c. (1/2 pound) butter, softened

Beat honey into softened butter until blended. Refrigerate in small molds or serve in bowls.


Pork Loin with Root Beer Spiced Apples from Blue Bayou

Pork Loin:

5 lb. Pork Loin
1 ½ oz. Jerk Seasoning

Preheat oven to 350 degrees F. Rub jerk seasoning all over pork loin. Place
loin in oven. Roast for about one hour and ten minutes or until internal
temperature reaches 155 degrees Fahrenheit. After done, let pork loin rest
in a warm place for five minutes. Serve with Blue Bayou Root Beer Spiced Apples. (See Below)

Root Beer Spiced Apples:

2 lbs. Granny Smith Apples (About 4 large)
6 oz. Brown Sugar
2 T. Cinnamon
1.5 t. Cornstarch
2.5 c. Root Beer Soda
1 t. Nutmeg
1/8 t. Ground Cloves
1 ½ t. Cold Water

1. Core, peel and cut apples into wedges.
2. Combine root beer, nutmeg, cinnamon and cloves into a saucepan. Bring to a boil and stir frequently.
3. In a separate bowl, mix cornstarch and a little water to make a thin paste.
4. When the mix starts boiling, add the cornstarch paste and stir well.
5. Add the apples and bring to a boil. Reduce heat and let it simmer for 10 minutes. Stir frequently. Serve partially over the pork loin on the plate.


Jungle Julep at Tahitian Terrace, Adventureland


½ c. sugar
5 c. cold water
½ c. pineapple juice
3 T. lemon juice
2 T. grape juice concentrate
2 T. sweetened orange powdered drink mix
1 ½ T. grenadine


In a large pitcher, mix the sugar with the water until it is completely dissolved. Stir in the remaining ingredients. Chill. May be served over ice. Makes 1 ½ quarts.


Breakfast Potatoes from Carnation Cafe, Main Street U.S.A


3 c. red potatoes, cut in 3/4″ cubes
1/3 c. onions, diced
5 T. green bell peppers, diced
4 T. red bell peppers, diced
1 T. butter
1/2 t. parsley flakes
2 t. garlic powder
1/2 t. seasoned salt
Black pepper to taste
Oil for frying


In a deep fryer or skillet with 1-2 inches of oil, fry potatoes until golden brown; drain and set aside. Sauté onions and bell peppers in butter. Mix in potatoes. Add parsley, garlic powder, seasoned salt and black pepper. Serves 4-6.


Spicy Chicken Sausage with Sweet Corn Polenta, Rancho del Zocalo / Food & Wine Festival
Wine selection: Château des Charmes Riesling

Serves 4

1 1/2 teaspoons olive oil
1 medium Spanish onion, small dice
½ oz basil (1 tablespoon)
1 oz garlic (2 tablespoons)
2/3 cup fresh corn (1 cob), removed from cob
1 cup water
1 cup heavy cream
1/2 cup maple syrup (optional)
1/3 cup regular polenta (ground yellow or white cornmeal)
1/3 cup grated Parmesan cheese
1 1/2 teaspoons chopped chives
Coarse salt, freshly ground black pepper, to taste
1 pound spicy chicken sausage links

  1. Preheat oven to 350°F.
  2. Heat olive oil in a large oven-safe skillet over medium heat. Add onions, basil, garlic and fresh corn and cook for 3-5 minutes. Add water, cream and maple syrup; bring mixture to a boil.
  3. Reduce heat to low and stir in polenta. Cook on low heat for 5 minutes while continuing to stir.
  4. Cover pan with foil and bake for 45 minutes or until polenta is creamy and has absorbed most of the liquid.
  5. Remove from oven and stir in chives and Parmesan cheese. Season to taste.
  6. Grill sausages, then slice in half. To serve, spoon polenta into warmed bowls and top with sausages.

A little video action showing how it’s done, thanks to the Disney Parks blog:



Cabernet Blackberry Braised Prime Beef Short Ribs
Napa Rose Restaurant Disney’s Grand Californian, Chef Andrew Sutton

6 each prime short ribs (each bone-in short rib should weigh about 16 oz.)
1 bottle cabernet sauvignon
1 can frozen blackberries with juice (thawed)
1 large diced onion
2 coarse sliced carrots
1 fennel bulb
1/2 bunch fresh thyme stems
5 sage leaves
3 TB kosher salt
2 TB Coarse ground black pepper
4 C veal demi glace
2 C chicken stock
1/4 C neutral cooking oil

Season short ribs with salt and pepper 2 hours before you sear them. Keep them cold in the refrigerator. Brown the seasoned short ribs in a sauté pan; set on medium-high heat. Add the sliced vegetables. Reduce the heat to medium and brown all vegetables. Once all vegetables are evenly browned, add one bottle of good cabernet sauvignon and simmer the liquid and vegetables until the liquid is reduced by 75% to 80%. Transfer wine, vegetables and beef short ribs to a crock pot/sauce pan. Add demi glace, chicken stock and thawed blackberries to the ribs and wine. There should be enough liquid to cover the ribs completely by at least 2 inches. Bring to a boil, cover and reduce to a slow simmer. Continue simmering the short ribs for 2 ½-3 hours or until tender. Allow ribs to cool in the liquid at room temperature for one hour. Remove ribs from liquid and remove the bones from the short ribs. Reduce the liquid to sauce consistency, strain and pour over the short ribs and refrigerate until ready to use.

Notes: Chef’s Notes: Short Ribs are a great cut of meat but get nice 2 inch thick prime short ribs if you can. It is worth the extra money. As for Wine pairing this is a great dish it would work well with, Zinfandel, Cabernet Sauvignon, Pinot Noir or Syrah. Almost any good red wine with medium low tannin and good fruit characteristics. This Recipe works best made a day ahead.


Yukon Potato Stack with Gruyére and Parmesan Cheeses
Steakhouse 55, Disneyland Hotel, (Chef Jason Martin)

5 lb. Yukon gold potatoes
8 oz. Parmesan cheese, shredded
8 oz. Gruyere cheese, shredded
1 tsp. olive oil
4 tbs. shallots (approximately 4), minced
2 tbs. fresh garlic (approximately 4-5 large cloves), minced
3 cups heavy cream
1 tbs. kosher salt
To taste: freshly ground black pepper

Preheat oven to 300˚F.
Peel and slice potatoes to about 1/16 inch thick. (Use a mandoline or food slicer to slice potatoes uniformly. Do not rinse or hold potatoes in water because the starch will be washed away). Set aside.
Mix shredded cheeses together and reserve 1/3 cup to top the potato stack. Set aside. Heat a heavy-bottomed stock pot over medium heat. Add olive oil to pan and coat the bottom. Add chopped shallots and cook for 5 minutes, stirring continuously. Add garlic and continue to sauté until garlic starts to brown. Add the cream and potatoes to the pot. Add the salt & pepper.
Stir to coat the potatoes and reduce the cream until it starts to thicken, about 10-15 minutes. Add cheese to the pot and continue cooking over medium heat until cheese melts. Adjust the salt and pepper to taste.
Place a piece of parchment paper on the bottom of a 13-inch by9-inch pan. Spray with nonstick pan spray. Add potato mix to the pan, making sure that the potatoes lay flat and that there are no gaps. Spread the reserved cheese over the top in an even layer. Cover the baking pan with plastic wrap first and then foil. Bake in preheated oven for two hours. Check the potatoes by inserting a toothpick into the center. If it goes in without any give, it is done. If there is still give, cover and return to the oven, checking every 10-15 minutes.


Our final recipe is the White Godiva, Dark Chocolate Celebration from the exclusive Club 33 – what I wouldn’t give to try this in person!

White Godiva, Dark Chocolate Celebration from Club 33

Chocolate Terrine
1 oz. canola oil
12 oz. bittersweet chocolate (or Hershey Bar)*
8½ oz. unsalted butter, cubed
4 large eggs, separated
4 large egg yolks
1½ cups confectioner’s sugar
1/3 cup unsweetened cocoa powder
½ cup heavy cream
2 tsp. granulated sugar*

* If you use the Hershey Bar, do not add granulated sugar

Lightly oil a 12 x 4, 3-inch-high, terrine mold. Line with plastic wrap and set aside. Find a metal bowl that fits comfortably in a saucepan. Melt chocolate and butter together in the metal bowl over lightly simmering water (not boiling), stirring from time to time. Remove from heat and let cool slightly. When chocolate is warm enough to touch, stir in 8 egg yolks until well combined (you’ll know they’re well combined when the mixture is the same color throughout). Sift in the confectioner’s sugar and cocoa powder, and stir with wooden spoon or rubber spatula. Whip the heavy cream in a separate bowl until it forms soft peaks, then refrigerate. Beat the 4 egg whites and granulated sugar together in another bowl till soft peaks form. (You can also use a stand mixer for this step.) Fold in the egg whites and then fold in the cold whipping cream. Pour your chocolate into the terrine mold and fold over the plastic wrap to cover the top. Refrigerate for at least 24 hours (3 days is best). When ready to serve, flip over terrine mold and the terrine should fall out (you can tug on the plastic to wiggle it out, if necessary). Remove the plastic and slice with a thin sharp knife that has been sitting in hot water. Wipe the knife after each slice. Serve each portion topped with White Godiva Vanilla Sauce. [recipe below]

White Godiva Vanilla Sauce
½ cup sugar
5 large egg yolks
1½ cups whole milk
2 Tbsp. vanilla extract
½ cup Godiva white chocolate liqueur

In a metal bowl, whisk sugar and egg yolks together. Combine the milk and vanilla in a saucepan and bring to a boil (be careful not to let them scorch – check the bottom of the pan frequently with a wooden spoon). Slowly pour ¼ cup of hot milk into the egg yolk mixture, whisking constantly. Whisk the egg yolk mixture into the milk and return to heat. Whisk in the liqueur and cook on low heat until first signs of boiling (stir constantly). Quickly strain the sauce into a bowl and cover with plastic. Place in refrigerator to cool.


Now I’m hungry…

- Kimberly