What’s not to love about EPCOT festivals? Well, we’ll tell you what IS to love, and, if you know us, you know we’ll say it’s the FOOD.

From the EPCOT Festival of the Arts to the EPCOT Flower & Garden Festival to the EPCOT Food & Wine Festival to the EPCOT Festival of the Holidays, we go to the festivals for THE FOOD. Now, don’t get us wrong, we do love the festival entertainment and special events, but really, IT IS ALL ABOUT THE FOOD. Well, Disney is releasing a new cookbook of some fan-favorite festival foods, and we’re sharing three recipes from that book EXCLUSIVELY with you.

You can pick this cookbook up RIGHT NOW on Amazon. Don’t have Amazon Prime? You can score that free shipping by signing up for a free trial.

Before we get to the recipes, we’ve got to tell you about this awesome cookbook.

Get The Official Disney Parks Celebration Cookbook

Okay, so this cookbook has recipes of some of the BEST of Disney’s festivals, including those at EPCOT AND Disney California Adventure. It also has an ENTIRE section on Disney holiday eats, and you’ll be needing that soon, right? Inside, you’ll find 101 recipes (!!!), with 40 of those being entirely new. So bring some Disney festivals into your kitchen right now!

Get the Cookbook on Amazon

Okay, now on with the recipes!

Spaceship Earth Cookie

Makes 15-18 cookies

Introduced at the 2020 EPCOT Festival of the Holidays

Salted Caramel Chocolate Ganache

• 4 ounces semisweet chocolate chips (about 3⁄4 cups)
• 1⁄4 cup sugar
• 11⁄2 teaspoons water
• 1⁄2 teaspoons lemon juice
• 1⁄2 cup heavy cream
• 1 teaspoon coarse salt
• 1 tablespoon unsalted butter, cut into pieces

Instructions

1. Pour chocolate chips into medium-sized bowl and set aside.
2. Combine sugar, water, and lemon juice in a small saucepan over medium heat and stir until sugar is just dissolved. Bring syrup to a boil, without stirring, and allow to boil an additional 2 to 3 minutes, until syrup is a deep amber  color and 350°F.
3. Remove from heat and stir in a third of the heavy cream. When cream stops bubbling, add an additional third of the cream, and finally the rest. Stir in butter, one piece at a time. Add salt.
4. Cook over medium heat, stirring constantly, for 2 to 3 minutes, until cream and butter are fully incorporated into caramel.
5. Pour caramel over chocolate chips and let rest for 5 minutes. Whisk until chocolate is melted and ganache has a smooth, glossy finish.
6. Cool at room temperature for 4 to 5 hours. Store in refrigerator if not using right away.

Vanilla Sugar Cookies

• 2 cups all-purpose flour
• 1⁄8 teaspoon salt
• 2⁄3 cup powdered sugar
• 9 tablespoons unsalted butter, softened
• 2 eggs
• 1 teaspoon vanilla extract

Instructions

1. Whisk flour and salt together in a medium-sized bowl and set aside.
2. Cream powdered sugar and butter in the bowl of an electric mixer fitted with a paddle attachment, until fluffy. Add eggs and vanilla extract and mix on medium speed until incorporated, making sure to scrape the bottom and sides of the bowl.
3. Add half of the flour mixture and mix on low speed until combined. Repeat with remaining flour mixture.
4. Roll dough into large ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour.
5. Remove dough from refrigerator and let rest at room temperature for 5 minutes.
6. Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
7. Roll dough on floured surface into a 1/8-inch thick rectangle. Cut cookies using a 3-inch Spaceship Earth cookie cutter (or a 3 1/2-inch round, fluted cookie cutter)
8. Place cookies on prepared baking sheet. Chill dough in refrigerator for 15 minutes.
9. Bake for 12 minutes, until edges begin to brown. Cool completely on wire rack before filling and icing.

Classic Potato Latkes

Makes 10-12

Introduced at the 2019 EPCOT Festival of The Holidays

Potato Latkes

• 4 medium Yukon Gold potatoes
• 1⁄2 large onion Oil, for frying
• 1⁄2 cup matzo meal
• 1 large egg, beaten
• 1 teaspoon coarse salt
• 1⁄2 teaspoon ground white pepper

Instructions

1. Cut potatoes into large chunks and shred using a food processor fitted with a shredding disk. Immediately place potatoes in cold water to prevent browning.
2. Shred onion using food processor to same size as potato shreds.
3. Drain potato shreds. Place drained shredded potatoes and onions in the center of a clean tea towel. Wrap shreds in cloth and twist to remove excess liquid.
4. Pour potatoes and onions into a clean, dry bowl. Stir with a fork to evenly mix.
5. With caution, heat 1 inch of oil in a large skillet over medium heat until it reaches 325°F. While oil is heating, stir matzo meal, egg, salt, and white pepper into potatoes and onions, using a fork.
6. Scoop 1⁄4 cup of the latke mix and form into a disk. Carefully place in oil using a large slotted spatula, and cook for 2 to 3 minutes per side, being careful not to break latke while turning. Drain on paper towels.

Hot Smoked Salmon Salad

• 2 hardboiled eggs
• 1⁄2 pound flaked smoked salmon, warmed
• 1⁄4 red onion, diced
• 2 tablespoons capers, chopped

Instructions

Chop whites of hardboiled eggs and discard yolks. Combine egg whites, warmed salmon, red onions, and capers in a medium-sized bowl. Keep warm until ready to serve.

Dill Sour Cream

• 1 cup sour cream
• 1 tablespoon chopped fresh dill
• Coarse salt and freshly ground black pepper, to taste

Instructions

Combine sour cream and dill in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to serve.

Topping

• Micro chervil

Frushi

Makes 16 rolls

Introduced 2016 EPCOT Flower & Garden Festival

• 2 cups cooked sushi rice, prepared according to package directions
• 1 tablespoon cream of coconut
• 16 soy wrappers
• 16 fresh strawberries, hulled and quartered
• 1⁄2 cantaloupe, cut into 4-inch-long by 1⁄4-inch-wide rectangles
• 1⁄2 pineapple, peeled and cored, cut into 4-inch-long by 1⁄4-inch-wide rectangles
• Toasted coconut, for topping
• Whipped cream, for serving
• Strawberry syrup, for serving

Instructions

1. Let sushi rice cool slightly. Stir in cream of coconut. Set aside to cool to room temperature.
2. Lay one soy wrapper on flat surface. Place about 1⁄4 cup sushi rice on soy wrapper, pressing with moistened fingers to cover whole sheet.
3. Place one piece each of pineapple and cantaloupe and four pieces of strawberry in center of rice-covered sheet.
4. Starting at one end, fold about one third of roll up, then roll sheet into cylinder, keeping fruit in the middle. Moisten soy wrapper to seal.
5. Cut into 4 equal pieces. Repeat with remaining ingredients.
6. Top with toasted coconut, and serve with whipped cream drizzled with strawberry syrup on the side.

Happy cooking! Enjoy!

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