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Akershus: Rice Cream with Strawberry Sauce


Rice Cream with Strawberry Sauce

Akershus Royal Banquet Hall, Norway Pavilion, EPCOT

Yield: 4-6 servings

Rice Cream:
1 cup short grain white rice (not instant)
1/4 teaspoon salt
1 1/2 cups water
2 cups milk
1 cup heavy cream
1/4 cup  sugar
1 teaspoons vanilla extract

Strawberry Sauce:
1 cup strawberry preserves
1/2 cup water
1 tablespoon freshly squeezed lemon juice

Bring 1 1/2 cups water to a boil with salt. Add rice, reduce the heat to medium low, and cook rice for 15 minutes, or until all of the water has been absorbed. Add milk and simmer for 20 minutes, or until all the milk has been absorbed.  Transfer the mixture to a bowl of let cool to room temperature.

Meanwhile, in a blender, combine strawberry preserves, the 1/2 cup of water, and lemon juice and blend until smooth.

In a bowl, whip the cream with the sugar and vanilla.  With a rubber spatula, fold the whipped cream mixture into the rice.

To serve, transfer the rice cream to a large bowl or to individuals serving bowls, and drizzle with the strawberry sauce.

Akershus: Princess Cake



Princess Cake

Akershus Royal Banquet Hall, Norway Pavilion, EPCOT

Sponge Cake:
3 eggs
1 cup sugar
1 cup all-purpose flour
1/4 cup butter

Whip the eggs and sugar to a light foam. Sift the flour and fold into egg mixture. At the end, fold in melted butter and mix until incorporated. Spread mixture into greased 8 inch cake pan about 1/8 inch thick and bake in oven at 375 degrees until golden brown. (about 8 to 10 minutes) Make 4 thin layers. Let cool.

Pastry Cream: 
3 cups milk
3/4 cup sugar
1/2 cup butter
1/2 cup and 1 tablespoon cornstarch
3 eggs

Stir 1 cup of milk into the cornstarch until dissolved. Add eggs to the same container and mix until everything is smooth liquid. Bring rest of milk, sugar and butter to a boil. While heat is on, add cornstarch and egg mixture and stir constantly until mix thickens.

Assembly: 
1 cup raspberry jam

Spread raspberry jam onto first layer of sponge cake. Place second layer on top and repeat this procedure until all 4 layers are used. Place this cake into 8 inch cake pan. Once the pastry cream is cooked, pour it on top of the cake. Let cool overnight. Slice into desired portions.


Akershus: Orange Horseradish Chicken Salad


the Buffet at Akershus Royal Banquet Hall

Orange Horseradish Chicken Salad

Akershus Royal Banquet Hall, Norway Pavilion, EPCOT

1 pound cooked and diced chicken breast
1 stalk finely diced celery
1/2  finely diced red onion
1 teaspoon Worcestershire sauce
2 teaspoon prepared horseradish
1 cup orange marmalade
1/4 cup mayonnaise
to taste salt
to taste pepper

Take the marmalade, mayonnaise, horseradish, Worcestershire sauce, celery and onion and mix thoroughly. Add in chicken and coat well. Season to taste and chill.

Akershus: Magic Chocolate Mousse


an assortment of desserts at Akershus Royal Banquet Hall

100 Years of Magic Chocolate Mousse

Akershus Royal Banquet Hall, Norway Pavilion, EPCOT

Yields: 4 servings

Mousse:
6 ounces good-quality semisweet chocolate, chopped
3 tablespoons unsalted butter, softened
1/2 cup pasteurized liquid egg whites, for whipping (available in the dairy or frozen foods sections of many grocery stores)
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/4 cup heavy cream, cold
1/2 teaspoon vanilla extract

Hat and Ears:
4 ounces semisweet chocolate
4 sugar cones
1/2 cup gold yellow nonpareils
4 ounces white chocolate

Sauce:
10 ounces frozen strawberries (sugar added)

For the Mousse: Melt chocolate and butter in a large bowl set over a pan of barely simmering water, stirring with a wooden spoon until smooth.  Remove from heat and cool slightly (to just above room temperature).  In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup of the sugar, and continue beating until stiff peaks form. 
Beat the heavy cream in a chilled bowl until it begins to thicken.  Add the remaining 2 tablespoons sugar and vanilla extract and continue to whip the cream until it holds soft peaks.  Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then gently fold in the whipped cream. Take care not to overwork the mousse. Chill for several hours or overnight.

To make the Hat: Melt 4 ounces of semisweet chocolate in a double boiler.  Hold each sugar cone over the saucepan and use a spoon to drizzle with melted chocolate until covered.  Sprinkle with gold yellow nonpareils. Place upright on parchment paper until set, and chill. 

To make the Ears: Melt 4 ounces of white chocolate in a double boiler.  Spread the melted chocolate evenly onto a baking sheet lined with wax paper. Place pan in refrigerator for 1 to 2 minutes so chocolate is cool enough to work with, but still pliable.  Using a 1 1/2 inch biscuit cutter or other round cookie cutter, cut eight circles. Refrigerate on wax or parchment paper. 

To make the Strawberry Sauce: Puree the berries in a blender or food processor and refrigerate until needed.

To Serve: Spoon strawberry sauce on half of plate. Place a 2 1/2 inch scoop of chocolate mousse in center of plate and put a chocolate covered ice cream cone on top of the mousse. Take two ears and place them into the mousse on opposite sides of the hat. Sprinkle yellow nonpareils around the plate. 

Akershus: Leek and Jarlsburg Cheese Soup



Leek and Jarlsburg Cheese Soup

Akershus Royal Banquet Hall, Norway Pavilion, EPCOT

8 ounces of butter
8 ounces of flour
1 yellow onion chopped
1 large leek, washed and chopped into 1/4 inch pieces
1/2 tablespoon Tabasco sauce
2 tablespoon Worcestershire sauce
1/2 tablespoon onion powder
8 ounces of Jarlsburg cheese or cheese of your choice grated
2 cups milk
1 can chicken broth
to taste salt
to taste pepper
chives for garnish

In a large saucepan, melt butter on low heat. Add the onions and cook until translucent. Add flour to make a roux.  Cook for 5 minutes, stirring. Add cold milk and chicken broth, stirring constantly. Add leeks, onion power, Tabasco and Worcestershire sauce. Cook on medium heat until soup thickens. Add cheese, stirring until melted.  Season to taste.  Before serving, add chives for garnish.

Akershus: Kjottkaker


Norwegian Style Meatballs

Kjottkaker 

Akershus Royal Banquet Hall,  EPCOT, Norway Pavilion

1 pound ground pork
1 pound ground beef
2 ounces minced shallots
2 ounces minced capers
5 ounces steamed beets
2 tablespoons Dijon mustard
to taste kosher salt
to taste pepper
olive oil

Steam beets just until knife tender, peel and small dice. Mince all vegetables and mix all ingredients together. Test a small amount for seasoning. Form 1 to 1 1/2 ounce portion patties. Pan fry in olive oil to medium well done.

Akershus: Garlic Buttered Broccoli with Peppers, Onions and Olives

Garlic Buttered Broccoli with Peppers, Onions and Olives

Akershus Royal Banquet Hall, Norway Pavilion, EPCOT

Yield: 4 servings

4 (4 oz.) servings of fresh broccoli
1/2 thinly sliced red onion
1/2 thinly sliced red bell pepper
10 Nicoise olives, pit removed and quartered
1/2 stick unsalted butter
1 teaspoon chopped fresh garlic

Cook the broccoli to desired doneness in boiling water, shock with ice and water to stop the cooking process. Melt butter in a preheated saute pan and add the onions, peppers, olives and garlic. Toss in the broccoli and season to taste.