Floridian Getaways 2008 - (Page 28) WALT DISNEY WORLD Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa The jackets required Victoria & Albert’s goes a long way toward proving that Disney isn’t just for kids. With a menu riddled with French, two servers per table and no one under 10 allowed, the romantic dining room has special occasion written all over it (as well high dollar. Cost generally runs $100 and up per person). You don’t have to rent out the kids in order to get a taste of what it’s like. This cheesecake recipe may be more involved than others, but it’s indicative of Victoria & Albert’s formal menu and incredible bakery. (For the baking novice, a springform pan has sides that can be removed separately from the bottom, an essential for cheesecakes.) STILTON CHEESECAKE SHORTBREAD CRUST Makes 48 individual mini cheesecakes or 1 large cheesecake PALM BEACH The Flagler Steakhouse at The Breakers Located inside the opulent Henry Flagler legacy in Palm Beach, the Flagler Steakhouse serves dishes fit for royalty. As its name implies, steak is a featured dish, seasoned to a melt-in-yourmouth tenderness and served with gourmet sauces that would seem unattainable to ordinary cooks. I might not have an artisan hand-painted ceiling, but with the following recipe on my kitchen counter, I was able to serve my husband the best steak he says he’s ever had. Granted, being a mere provincial peasant, I had to look up Calvados to find out that it’s just a fancy French version of apple brandy. Laird’s Applejack Brandy works just as well and can be found at many liquor stores. STEAK AU POIVRE WITH BRANDY CREAM SAUCE Serves 6 1 1/4 cups all-purpose flour 1/4 cup sugar 1/2 cup softened butter (packed), cut into small pieces Preheat oven to 350° F. Blend together flour and sugar. Add butter and blend until mixture resembles coarse meal (it will not form a dough). Press into the bottom of 48 buttered mini muffin cups (1 3/4” x 1”) or spread and press evenly into the bottom of a buttered 9 1/2-inch springform pan. Bake for 7-9 minutes on the middle rack of the oven until pale golden. Cool in pan on a wire rack. FILLING 3/4 cup Stilton cheese, rind discarded and cheese crumbled 1 1/4 cup (packed) or 10 oz. cream cheese, softened 1/3 cup plus 1 tablespoon sugar 2 large eggs 2 tbsp. all-purpose flour 1/3 cup plus 1 tbsp. sour cream 1 tsp. vanilla Beat together crumbled Stilton, cream cheese and sugar in a large bowl with mixer on low speed. Add eggs one at a time, beating well after each addition. Add flour. Beat in sour cream and vanilla until just blended. Pour filling over cooled crust in mini muffin cups or springform pan. Bake cheesecake in a water bath in the middle of oven for 30 minutes until puffed and pale golden around the edge. Transfer to rack and run a knife around edge of pan to loosen. Cool completely, about two hours. Chill covered, until cold, at least four hours, before serving. 6, 14-oz. New York strip steaks 3 tbsp. olive oil Meat seasoning to taste (recipe below) 6 tbsp. crushed black peppercorns 2 oz. brandy cream sauce (recipe below) MEAT SEASONING Makes 4 cups 2 1/2 cups kosher salt 1/4 cup paprika 1/2 cup granulated garlic 1/4 cup ground black pepper 1/4 cup thyme Mix all ingredients together well. Store in a covered container at room temperature. BRANDY CREAM SAUCE Makes 2 cups 1 tbsp. garlic 2 tbsp. shallots 1 tbsp. unsalted butter 4 sprigs thyme 2 Granny Smith apples (sliced) 5 oz. brandy 1 oz. cider vinegar 6 oz. apple juice 4 cups beef stock 2 cups heavy cream 1 tbsp. Dijon mustard 3 tbsp. green peppercorns 2 tbsp. Calvados Salt and pepper to taste Sweat the garlic, shallots and thyme in the butter for approximately two minutes. Add apples and cook for three minutes. Add the brandy, vinegar and apple juice. Reduce by half. Add the stock and reduce by half. Add cream and slowly reduce until sauce consistency is achieved. Finish the sauce with mustard, peppercorns and Calvados. Season with salt and pepper. Brush the olive oil over the steak. Season with meat seasoning and press the steak into the peppercorns, ensuring both sides are covered. Heat sauté pan until the smoke point, and sear the steaks on both sides. Place in a 350° F oven until desired temperature is achieved. Place two ounces of the brandy cream sauce over each steak and serve. Steak Au Poivre The Flagler Steakhouse at The Breakers 28 Floridians.VISITFLORIDA.com http://Floridians.VISITFLORIDA.com
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