The Disney Pantry: My favorite recipes! Bacardi Mojito

I'm a big fan of Mojitos! This minty-lime concoction is just so refreshing, especially on a hot summer day! The crisp bite of the club soda and the hint of rum, muddled with the fresh mint and lime juice really gets you in to a relaxing mood. After all, isn't that what a vacation is all about? During my latest stay at Disney's Coronado Springs Resort, I took a moment between hopping parks to sit down and soak up one of my favorite drinks, the Bacardi Mojito at the Laguna Bar. I've shared the recipe for this tasty treat for your mixing pleasure. Enjoy! 

Ingredients:

5 to 6 fresh mint leaves

4 to 5 fresh lime wedges

Appx. 1 to 2 tablespoons agave nectar or simple syrup

Club Soda or Soda Water

Bacardi Rum

Directions:

1. Place 5 to 6 fresh mint leaves and 3 lime wedges in the bottom of the glass. 

2. Add a good drizzle of agave nectar and gently muddle for a few seconds. 

*Don't mash the mint to a pulp, the key is to gently bruise the leaves to allow the mint to release it's essential oils. If you don't have a muddling stick, simply squeeze the mint leaves in your hand and tear each leaf into a few large pieces, and give the limes a squeeze before you drop them in for a similar effect.* 

3. Add ice and then pour in; 1 part Bacardi rum, 3 parts soda water.

The Disney Pantry: My favorite recipes! Canadian Cheddar Cheese Soup

During last year’s Epcot International Food and Wine Festival, I had the pleasure of sampling some wildly delicious dishes from around the world and one of my absolute favorites was from my sampling at the Canada Pavilion. The Canadian Cheddar Cheese soup was to die for! The day was a bit chilly and the warm, velvety goodness of the soup really hit the spot. Below is the recipe for this hearty soup that is sure to satisfy! Enjoy!

   

Canadian Cheddar Cheese Soup

Serves 8

Ingredients:

5 cups milk, warmed

½ pound bacon

10 tablespoons butter

1 cup celery

2 each red onions, finely chopped

1 ½ cups flour

1 quart chicken stock

1 pound cheddar cheese, shredded

1 ½ teaspoons Tabasco sauce

3 teaspoons Worcestershire sauce

12 ounces slightly warm ale

kosher salt, to taste

freshly ground black pepper, to taste

Directions:

1. Slowly heat milk.

2. Brown the bacon first, then render until crisp.

3. Add the butter and melt.

4. Add celery and onions, cook until translucent.

5. Add flour and mix thoroughly to form a roux.

6. Add chicken stock and simmer for three minutes.

7. Add warm milk and stir vigorously to thicken.

8. Cook out roux until thickened (it should not have a starchy taste).

9. Reduce heat to low, add cheese, and stir until melted.

10. Season with kosher salt, pepper, Tabasco, and Worcestershire sauce.

11. Just prior to serving, add warm ale.

12. Garnish with cooked bacon and fresh chives.

Cook's note: When re-heating soup, do not bring to a boil, as it will break down.

*Photo above: Two of Canada's three offerings: Canadian Cheddar Cheese Soup and Chicken Chipotle Sausage with Sweet Corn Polenta and "Minus 8" Onion Jam ( INCREDIBLE FLAVOR!!!)