i recently made a quick trip to Epcot after work and at the recommendation of my Facebook and Twitter followers, I tried several new things. My first stop at the recommendation of Maureen Deal, owner of Autism At the Parks, is La Cantina de San Angel. I know, can you believe it was my first time there? You have to remember though, I moved here from Texas so I always had my fill of Mexican food. Maureen suggested that I get the nachos and a margarita. I easily made my way to the quick service counter and placed my order. When my order was presented to me I was shocked at the size of these nachos. It was a HUGE portion. With my tray in hand, I made my way over to a table on water front and enjoyed this heaping serving of Nachos, which was covered in just the right amount meat, tomatoes, cheese and sour cream. No jalapenos for me. As for my margarita, I had it on the rocks with no salt. It went down very smoothly. This is a quick service meal that I will definitely be having again soon. Thanks for the recommendation Maureen!
La Cantina de San Angel – Mexico Pavillion
After dinner, I naturally wanted dessert, so I put that that question out there. Where do I go for dessert? Let me see, I love my followers because it seems all of you have as big a sweet tooth as I do! Here were some of the suggestions that were given to me for desserts – Ice Cream from France, Chocolate Cake from Norway, Anything Caramel from Germany, Lemoncello in Italy and Crepes from France. Another item that was mentioned (but not recommended) was by Christina Ladinski. Christina was kind enough to remind me about School Bread, even though she does not like coconut. Since I was in the Norway pavilion, i headed over to Kringla Bakery Og Cafe. As I stepped into this small kitchen like atmosphere, I was happy to find that the bakery was not very crowded. My eyes peered through the food case searching and then I saw it. The infamous School Bread. I excitedly ordered one and that made my way outside to sit by the waterfront to enjoy it. As I took my first bite, I was in love. It was a light, sweet bread roll, filled with with delicious vanilla custard. On top was a thin layer of icing that secured a layer of toasted coconut and a dollop of that wonderful custard. Did I mention I love dessert? I’m sure the folks around me thought this was a “When Harry Met Sally” moment as they heard me eat this pastry. Christina, I know you don’t like coconut, but thank you for mentioning the school bread, I’m forever indebted to you!
School Bread – Norway Pavillion
School Break – Photo Courtesy of Orlando Sentinal
Cast Member Dawn, Henna Artist – Morocco Pavilion
Street Artists – France Pavilion
Once I finished my dessert, i continued to stroll around Epcot’s Seven Seas Lagoon and visit each of the countries. I visited several shops, listened to musicians, watched a henna artist in Morocco and enjoyed visiting with the street artists in France, but honestly nothing could take my mind off that School Bread. I really wish I had ordered two! While sitting in the France pavilion, I decided to do a little research to see if this school break could be recreated. I was so happy to find a recipe and I was even more excited to see that it came from a fellow Disney blog site, AllEarsNet. Now if only I can convince Kristi to try and make these wonderful creations.
Thanks for a wonderful evening and I can’t wait to do it again soon and see where you take me. For now, I leave you with the recipe and if you decide to make these at home I hope you will let me know how it turns out.
Norway Pavilions School Bread Recipe: School Bread Pastry Ingredients 2 pints water 3 ounces dry yeast 3 1/2 ounces sugar 2 1/2 ounces butter (melted) 1 teaspoon cardamom 2 pounds flour 1 whole egg 8 ounces shredded coconut 12 ounces vanilla custard
Method Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.
Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.
Vanilla Custard Ingredients 1 2/3 cups milk 1/4 cup sugar 1/4 teaspoon vanilla extract 4 egg yolks 1 tablespoon corn starch
Method In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.
Recipe Credit: AllEarsNet
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