The 2022 EPCOT Food and Wine Festival is almost here!

Have you ever wished that you could have your very own Food and Wine booth inside your home? No, just us? Well, we’ve put together a list of 10 favorite recipes from past EPCOT Food and Wine Festivals so that you can have a taste of Food and Wine right at home!

1. Belgian Waffles with Berry Compote and Whipped Cream

Belgian waffles are a Food and Wine favorite, and now you can make your own right from your kitchen! This has been a staple at the Belgium Booth.

Ingredients

To Make the Belgian Waffles:

• 2 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon dry active yeast
• 1 1/2 cups water
• 1/2 cups milk
• 2 tablespoons beer
• 1 egg
• 1 tablespoon vanilla extract
• 1 stick butter, melted

For the Berry Compote:

• 1 tablespoon cornstarch
• 1 tablespoon red wine
• 1/2 cup apple, orange, or cranberry juice
• 1/4 cup sugar
• 1 teaspoon fresh lemon juice
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 1 cup chopped fresh strawberries
• 1 cup fresh raspberries

Directions

For the Belgian Waffles:

1. Sift flour into a large bowl. Add sugar and yeast. Create a well in the center of mixture.
2. Add water, milk, beer, egg, and vanilla extract. Stir until mixture is just blended. (Don’t worry if there are lumps; they will dissolve as the batter rests overnight.) Add melted butter, and stir until just incorporated.
3. Refrigerate batter overnight.
4. Bring mixture to room temperature. Ladle waffle batter into a Belgian waffle maker; cook according to manufacturer’s instructions.
5. Serve warm with berry compote and whipped cream

Making the Berry Compote:

1. Combine cornstarch and red wine in a small bowl, stirring until cornstarch is dissolved. Set aside.
2. Combine fruit juice, sugar, and lemon juice in a small saucepan. Bring to a simmer. Add cornstarch mixture, blueberries, and blackberries.
3. Cook 1 to 2 minutes, until berries are softened and mixture is thickened. Add strawberries, stirring to combine. Remove from heat, and gently fold in raspberries. Serve warm over Belgian waffles.

2. Le Cellier’s White Truffle Butter Sauce

At Le Cellier in the Canada Pavilion, you can find the white truffle butter sauce drizzled on top of their mushroom filet mignon. In the past, this was also a Food and Wine dish at the Canada Booth, and now you can make the truffle butter sauce on your own for whatever dish you like!

Ingredients

• 1 shallot, sliced, and olive oil to coat
• 1 cup white wine
• 1 cup heavy cream
• 1 ounce truffle oil
• 1/4 cup butter, cubed
• Juice of 1 lemon
• kosher salt to taste
• pepper to taste
• 1 tablespoon chives, minced fine

Directions

1. Sauté shallots in the olive oil until translucent.
2. Add wine and reduce by 90 percent. Add the cream and reduce by 75 percent.
3. Remove from heat and whip in the butter and truffle oil.
4. Season with salt and pepper.
5. Add lemon juice to taste.
6. Strain.
7. Stir in chives and keep warm.

3. Grilled Verlasso Salmon with Quinoa Salad and Arugula Chimichurri 

If you like salmon, this might make a homemade meal that would impress your whole family! This dish was originally found at the Patagonia Booth.

Ingredients

For the Salmon:

• 1 teaspoon garlic salt
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 6 (5- to 6-ounce) Verlasso salmon fillets, skin removed

To Make the Chimichurri Sauce:

• 1/2 bunch fresh cilantro, including stems, coarsely chopped (about 1 cup)
• 2 cups coarsely chopped fresh arugula
• 1/2 cup olive oil
• 1/4 cup packed fresh mint leaves
• 3 tablespoons lime juice
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon minced garlic
• 1 tablespoon red wine vinegar
• Coarse salt, freshly ground pepper, to taste

For the Quinoa Salad Dressing:

• 1/2 cup olive oil
• 1/4 cup lime juice
• 1 teaspoon minced garlic
• 1 teaspoon white wine vinegar
• 1/4 teaspoon cumin
• Coarse salt, freshly ground pepper, to taste

And the Quinoa Salad:

• 3/4 cup uncooked quinoa, cooked per instructions (makes approximately 3 cups cooked), cooled
• 1/2 red pepper, diced
• 1/2 green pepper, diced
• 1/2 red onion, diced
• 1 small tomato, diced
• 1/4 cup corn kernels
• 1/4 cup chopped cilantro
• Coarse salt, freshly ground pepper, to taste

Directions

For the Salmon:

1. Combine garlic salt, lemon juice, and olive oil in small bowl. Place salmon in large zip-top bag and add liquid, turning fillets to evenly coat.
2. Refrigerate for 30 minutes. Remove salmon from refrigerator at least 10 minutes before cooking.
3. Preheat oven to 400° F. Cover 15 x 10-inch baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Place salmon on baking sheet in a single layer, evenly placed.
4. Bake 15 minutes or until the salmon easily can be flaked apart with a fork.

For the Chimichurri Sauce:

1. Place all ingredients in blender or food processor.
2. Blend for about 10 seconds on medium speed or until ingredients are evenly blended.
3. Season with salt and pepper. Store in a sealed container and refrigerate until ready to use.

The Make the Quinoa Salad Dressing:

Whisk all ingredients together in a small bowl. Season with salt and pepper. Set aside.

For the Quinoa Salad:

Mix all ingredients together in large bowl and toss with Quinoa Salad Dressing.

To Serve:

Equally divide Quinoa Salad between serving plates, top with salmon fillet and drizzle with Chimichurri Sauce. Cook’s note: Verlasso salmon is sustainable and farm-raised; you can use any fresh, high-quality salmon in this recipe.

4. Warm Chocolate Lava Cake with Baileys Ganache

Chocolate fans, this recipe is for you! The warm chocolate lava cake from the Ireland Booth is a chocolate lover’s dream.

Ingredients

For the Chocolate Lava Cake:

• 8 1-ounce semisweet chocolate squares, chopped, or 1 cup semisweet chocolate chips
• 2 sticks butter
• 5 egg yolks
• 4 whole eggs
• 3/4 cups sugar
• 1/3 cup all-purpose flour

For the Ganache:

• 1/4 cup heavy cream
• 1/4 cup Baileys Irish Cream
• 4 ounces milk chocolate

Directions

To Make the Chocolate Lava Cake:

1. Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess.
2. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes.
3. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2 minutes.
4. Fold in chocolate mixture.
5. Sift flour, then fold into batter, mixing until smooth.
6. Divide batter among prepared cups, filling 3/4 full.
7. Place on a baking sheet and bake about 25 minutes or until sides of cake are set and middle is still soft. Do not overbake.
8. Using a small knife, cut around sides of cake to loosen. Invert onto plates and drizzle with ganache.

To Make the Ganache:

1. Stir together cream and Baileys in a small saucepan over medium heat. Just before boiling point, remove from heat and stir in milk chocolate.

Cook’s Notes: You can also use muffin tins; recipe makes 12. Bake for 15 minutes or until set and middle is still soft.

Apple Strudel

Over at the Germany Booth, the apple strudel’s flaky, buttery crust combined with the sweetness of apples was a *chef’s kiss.*

Ingredients

• 3 medium Granny Smith apples, peeled and thinly sliced
• 1/4 cup raisins
• 4 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 4 tablespoons plain bread crumbs
• 8 ounces phyllo dough, thawed (about 20 sheets)
• 3/4 cup butter, melted
• 1 cup heavy cream, slightly whipped, optional

Directions

1. Preheat oven to 400°F.
2. Gently mix apples, raisins, sugar, and cinnamon in a medium bowl; set aside.
3. Toast bread crumbs in a small sauté pan over medium heat. Stir constantly until golden brown, about 5 minutes. Transfer to a small bowl and let cool.
4. Place a kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. Layer another sheet on top, butter, and continue the process until all sheets are stacked.
5. Sprinkle the toasted bread crumbs along the longest side of the top sheet of buttered phyllo dough. Spread apple mixture on top of the bread crumbs.
6. Roll the strudel, jelly-roll fashion, using the towel to help shape the dough, starting from the apple mixture side to the opposite end. While rolling, make sure that apples do not spill from the ends. Place seam side down on baking sheet and brush with remaining melted butter.
7. Using a large spatula, place strudel on an ungreased baking sheet. Bake approximately 25 to 30 minutes or until the dough is golden brown.
8. Let cool at room temperature for 30 to 45 minutes. Slice strudel with a serrated knife into 6 portions; top with whipped cream, if desired.

Cook’s notes: Frozen phyllo dough is readily available in supermarkets. It’s best thawed overnight in the refrigerator in original packaging. (If you thaw at room temperature the dough becomes very moist and sheets will stick together.) If the dough cracks or tears, just trim. If you are mid-recipe, just put another sheet over the damaged sheet; once baked, the tear won’t be noticeable.

5. Sweet Corn Cheesecake

At the Mexico Booth, this dessert was a huge hit! When it first came out, we received so many requests for a recipe for this dish — so here ya go!

Let’s take a look at the DFB exclusive recipe!

Ingredients

For the Crust:

• 1 pound crushed graham crackers (2 cups worked for us when we tried the recipe)
• 1 stick (4 oz) unsalted butter

For the Cheesecake Filling:

• 1 8 oz package of cream cheese, at room temperature
• 1 can (14 oz) sweetened condensed milk
• 1 can (12oz) evaporated milk
• 2 cans (12 oz each) sweet corn, drained of excess liquid
• 6 tablespoons (3 oz) unsalted butter, at room temperature
• 3 eggs

Directions

Preheat oven to 335° F.

To Make the Crust:

1. Spray an 8-inch springform pan with cooking spray.
2. Melt butter. Mix with the graham crackers and press into the bottom of the pan, covering the bottom and sides. Set aside.

To Make the Cheesecake Filling:

1. In the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese and butter until fully combined and soft.
2. Add sweetened condensed milk, scraping down sides to make sure the mixture is fully blended.
3. Add eggs, one at a time, scraping down sides after each addition to make sure the mixture is fully blended.
4. Add in evaporated milk a little at a time, scraping the bowl down often.
5. Add corn to the mixture. Blend all ingredients and pour into the springform pan.
6. Bake for 45 minutes to 1 hour, or until just set.
7. Cool cheesecake until it reaches room temperature. Chill for at least 2 hours before serving.

6.Frozen Szarlotka

At the Poland Booth, Frozen Szarlotka (which means apple pie) was a refreshing, icy apple cider flavored cocktail that hit the spot in the Florida heat!

Ingredients

• 1 ounce Zubrowka (Polish Bison Grass Vodka)
• 6 ounces apple cider
• 1 cup ice
• Fresh apple cubes, for garnish

Directions

1. Pour Zubrowka and apple cider into a blender with ice; blend until smooth.
2. Pour into serving glass and garnish with apple cubes.

7. Lobster and Scallop Fisherman’s Pie

Like the delicious lava cake, this pie was a fan-favorite for a long time at the Ireland Booth. Lobster AND scallop? We’re here for this.

Ingredients

For the Lobster Bisque:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 cups chopped celery
• 1 1/2 cups chopped fennel
• 2 lobster shells, meat removed
• 1/2 cup tomato puree
• 2 tablespoons flour
• 1 tablespoon cognac
• 4 cups fish or chicken stock
• 2 cups heavy whipping cream
• 1/4 teaspoon cayenne pepper
• 1 teaspoon crushed garlic
• 1 teaspoon chervil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper

For the Mashed Potatoes:

• 4-6 large potatoes, peeled and cubed
• 4 tablespoons butter
• 1/2 cup heavy whipping cream

For Lobster and Scallop Fisherman’s Pie:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 3 1/2 tablespoons flour
• 2 tablespoons brandy
• 1 pound bay scallops
• 1 quart lobster bisque (recipe included)
• 1 pound lobster meat, cooked and chopped
• 1/2 teaspoon tarragon
• 1/8 teaspoon hot pepper sauce
• 2 cups shredded Irish cheddar cheese

Directions

To Make Lobster Bisque:

1. Place butter and olive oil in a large heavy-bottomed saucepan over medium heat. Saute the onion, celery, and fennel for 6-7 minutes or until they are tender. Add the lobster shells and tomato puree and continue to cook for 1-2 minutes. Add the flour and stir until combined and continue to cook for another 1-2 minutes.
2. Add the cognac and stock and continue cooking for 30 minutes. While cooking, stir and scrape the bottom of the sauce pan with a wooden spoon to loosen any brown bits.
3. Add the heavy whipping cream and bring mixture to a boil and continue cooking for 15 minutes. Add the cayenne pepper, garlic, and chervil and stir to combine.
4. Remove the lobster shells and carefully place mixture in a blender and blend on medium for 15-20 seconds, or until combined and smooth. Stop the blender to scrape the sides and blend for another 5 seconds.
5. Pour the bisque through a fine strainer lined with cheesecloth to remove any shell pieces.
6. Pour the bisque back into the saucepan over medium heat and bring it back to a boil. Season to taste with salt and pepper. Set aside.

To Make Mashed Potatoes:

1. Place the potatoes in a large stockpot of boiling, lightly salted water over high heat for 15-20 minutes or until the potatoes are soft.
2. Drain the water and whip the potatoes with a hand-held mixer on low speed until soft.
3. Add butter and heavy whipping cream and mix until combined. Season to taste with salt and pepper. Set aside.

To Make Lobster and Scallop Fisherman’s Pie:

1. Preheat oven to 350°F.
2. Place butter and olive oil in a large stockpot over medium heat. Saute the onions, celery, and carrots for 6-7 minutes or until they are tender. Add the flour and stir until combined and continue to cook for another 1-2 minutes.
3. Add the brandy and stir while cooking for 1-2 minutes to cook off the alcohol.
4. Add the scallops and lobster bisque and stir to combine. Continue to cook for another 8-10 minutes or until the mixture comes to a boil.
5. Add the cooked lobster, tarragon, and hot pepper sauce and stir to combine. Season to taste with salt and pepper.
6. Carefully pour the mixture into a 3 quart baking dish. Top with the mashed potatoes, covering the entire dish and sprinkle with the Irish cheddar cheese.
7. Place the baking dish in the preheated oven and cook for approximately 25 minutes, or until bubbling and the cheese is completely melted.

Cook’s Notes: If you cannot find Irish cheddar cheese, substitute your favorite cheddar cheese.

8. Buttered Chicken

We haven’t shared a recipe from the Africa Booth yet, although it’s important to note that this is actually an Indian dish. Buttered chicken can also be found at Sanaa in Animal Kingdom Lodge, or you can make your own at home!

Ingredients

For the Sauce:

• 1 tablespoon canola oil
• 1/2 cup diced onion
• 1/2 cup diced green pepper
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 1/4 teaspoons garam masala
• 1 1/4 teaspoons chili powder
• 1 1/4 teaspoons cumin
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 cup tomato puree
• 1 cup heavy cream
• 1/3 cup plain yogurt
• coarse salt, freshly ground pepper

For the Chicken:

• 4 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 2 pounds boneless and skineless chicken thighs, cut into bite size pieces
• 1 tablespoon canola oil
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• coarse salt, freshly ground pepper

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and green pepper and saute 3 to 5 minutes, or until soft.
2. Add butter, lemon juice, garlic paste, ginger paste, garam masala, chili powder, cumin, bay leaves, and cayenne pepper; stir 1-2 minutes.
3. Add tomato puree and cook 2 minutes, stirring frequently.
4. Reduce to low heat; add cream and yogurt and simmer 8 to 10 minutes.
5. Remove bay leaves. Season with salt and pepper. Set aside and keep warm.

To Make the Chicken:

1. Combine garam masala and cayenne pepper in a bowl large enough to hold chicken. Toss with chicken until evenly coated; set aside.
2. Heat oil in a large saute pan over medium-high heat. Add chicken and saute 5 minutes until browned.
3. Lower heat to medium-lowand stir in 1/2 cup of sauce; simmer 3 to 5 minutes, or until chicken is thoroughly cooked. Stir in remaining sauce.
4. Mix cornstarch and chicken broth together in a small bowl. Stir into chicken and simmer 5 minutes, or until sauce thickens. Season with salt and pepper.

Serve over basmati or jasmine rice with warm naan bread.

9. Kalua Pork Sliders

The Kalua Pork Sliders were served at the Hawaii Booth, and they were served with pork, sweet and sour Dole pineapple chutney, and spicy mayonnaise. YUM.

Ingredients

For the Kalua Pork:

• 1 (4-pound) boneless pork shoulder (also called boneless pork butt)
• 1 large organic banana leaf, cut in half widthwise (optional)
• Coarse salt and freshly ground black pepper, to taste

For the Brioche Rolls:

• 1/3 cup warm (110 degrees F) water
• 1/2 teaspoon active dry yeast
• 3 eggs
• 2 egg yolks
• 1/2 cup drained crushed pineapple
• 1/4 cup sugar
• 3 1/2 to 4 1/2 cups all-purpose flour
• 3/4 cup butter, softened
• 1 egg white
• 2 tablespoons water

To Make the Pineapple Chutney:

• 1 pound diced pineapple
• 1 large sweet yellow onion, diced
• 1/2 small red bell pepper, diced small
• 1/4 teaspoon hot red pepper flakes
• 1 cup rice vinegar
• 1/2 cup white vinegar
• 1/4 cup brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon finely grated fresh ginger
• Coarse salt, to taste

For the Spicy Mayonnaise:

• 6 tablespoons mayonnaise
• 2 tablespoons sriracha (hot chili-garlic sauce)
• 2 teaspoons white vinegar
• Coarse salt, to taste

Directions

To Make the Kalua Pork:

1. Cut pork into 2 pieces; season with salt and pepper and wrap each piece in a banana leaf half.
2. Place pork in a slow cooker. Cover, and cook on the lowest setting for 8 to 10 hours, until meat shreds easily with a fork.
3. Remove meat from slow cooker, reserving drippings. Discard banana leaves, if using. Shred meat, adding drippings as needed to moisten.

For the Brioche Rolls:

1. Combine water and yeast in the bowl of an electric mixer fitted with the dough hook attachment. Stir to dissolve yeast; set aside for 5 minutes, until mixture begins to bubble slightly. Add egg yolks, eggs, pineapple, and sugar. Add 3 1/2 cups flour, and knead with dough hook until a dough forms; add butter, kneading until dough is combined. Add remaining 1 cup flour, a bit at a time, until dough pulls away from the sides of the bowl. You may not use all remaining flour.
2. With lightly floured hands, pull dough into pieces slightly larger than a golf ball. Roll into smooth balls, and place on a baking sheet lined with parchment paper. Cover with a clean kitchen towel; set aside in a warm place to rise until doubled in size, about 1 hour.
3. Preheat oven to 350 degrees F. Whisk together egg white and 2 tablespoons water. Brush on tops of rolls. Bake until deep golden brown, about 20 to 25 minutes.

For the Pineapple Chutney:

Combine all ingredients in a large saucepan over medium-high heat; bring to a boil. Lower heat to medium-low, and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours.

For the Spicy Mayonnaise:

Combine all ingredients in a small bowl, stirring until combined.

To serve, cut brioche rolls in half. Place warm pulled pork on the bottom on the roll. Place the Dole pineapple chutney on top. Drizzle the spicy mayo over the chutney. Top with the second half of the brioche roll.

Read our review of the Pork Slider from the 2020 Food and Wine Festival here. 

10. Berbere Beef Tenderloin Tips with Pap

One last favorite Food and Wine recipe comes from the Africa Booth. This might be one of the more complicated recipes, but if you’re up for a challenge, you will be rewarded with delicious food!

Ingredients

For the Berbere Spice Mix:

• 2 teaspoons coriander seeds
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon whole allspice
• 6 white cardamom pods
• 4 whole cloves
• 1/2 cup dried onion flakes
• 5 dried chiles de arbol, stemmed, seeded, broken into small pieces
• 3 tablespoons paprika
• 2 teaspoons coarse salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon

For the Pap:

• 3 1/4 cups water
• 1 teaspoon coarse salt
• 1 cup quick-cooking grits (not instant)
• 1/4 cup butter, cut into pieces

For the Berbere Beef Tenderloin Tips:

• 2 tablespoons light olive oil, divided
• 1 pound, 1/2 inch diced beef tenderloin
• 1 cup diced white onion
• 1 1/3 cups diced plum tomatoes
• 1 1/3 cups sliced okra
• 1 jalapeno, thinly sliced, seeds removed if desired
• 2 to 3 teaspoons Berbere Spice, divided
• 1/4 cup water
• Chopped fresh cilantro, for garnish

Directions

For Berbere Spice Mix:

1. Combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves in a small skillet over medium heat. Toast spices, shaking skillet constantly until fragrant, about 3 to 4 minutes.
2. Let cool slightly; transfer mixture to a spice grinder. Add onion flakes and grind until fine. Add chiles, grinding until fine.
3. Transfer mixture to a small bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon.
4. Store in airtight container for up to 6 months.

To Make the Pap:

1. Bring water to a boil; stir in salt. Add grits, stirring or whisking constantly until grits are well mixed. Cover pot and lower heat to medium.
2. Cook 15 to 20 minutes, whisking occasionally. Stir in butter before serving.

For Berbere Beef Tenderloin Tips:

1. Heat 1 tablespoon oil in a satue pan over medium-high heat until smoking. Season beef with salt. Add beef in a single layer to hot oil. Cook until beef is browned on all side.
2. Add remaining oil to pan. Add onions, tomatoes, okra, jalapeno, and 2 teaspoons spice mix, tossing to combine. Cook, stirring 1 minute. Stir in water and cook, stirring often, until vegetables are tender but still crisp, about 4 minutes. Add more water, if needed, if pan looks dry.
3. Taste for seasoning, adding more Berbere Spice if desired.
4. Serve beef tenderloins over pap. Garnish with cilantro.

Cook’s notes: Berbere is a chili and spice mix used to season many Ethiopian dishes. You can purchase pre-made berbere spice mix online. Pap, or mielie pap, is a porridge made with ground corn that’s a staple in South African cooking.

And that’s our 10 favorite recipes from past EPCOT Food and Wine Festival booths! We can’t wait to see the 2022 menus.

See the MENUS for the 2022 EPCOT Food and Wine Festival

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Have you made any of these recipes? Let us know in the comments!