Visitors to Epcot Center’s Food and Wine Festival tomorrow, October 22, are in for a Retro Rad treat! Emily Ellyn (“Next Food Network Star” finalist, “Cupcake Wars” winning team member, World Food Championships judge) will be on stage at the Festival Welcome Center Culinary Demonstration Stage at 3pm and 5pm. Tickets for the exclusive demonstration are $15* (admission to Epcot is required, and not included).
Guests will sample her Chocolate Tea Cake filled with Rose Water Frosting a.k.a. “I’m a Little Tea Cake”, which pairs perfectly with Banfi’s Rosa Regale. Also on “tap,” Zucchini Limoncello Curd and Ricotta “Whey” Tea Sandwiches with Avero Limoncello from Campania, Italy. Scroll down for her tea sandwich recipe to try at home.
For more information on Emily Ellyn, including upcoming appearances and her many projects, visit EmilyEllyn.com.
*tax is included, and alcohol will only be served to guests over 21.
[Photo courtesy Emily Ellyn Productions]
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Zucchini Limoncello Curd and Ricotta “Whey” Tea Sandwiches
Recipe courtesy of Emily Ellyn — EmilyEllyn.com
Prep Time: 15 minutes; Total Time: 15 minutes
Yield: 10 whole sandwiches, or 20 halves, or 40 fourths
¼ cup cream cheese, room temperature
¼ cup Ricotta, cold
1 tablespoon honey
1 cup Zucchini Limoncello Curd, see recipe below
20 slices high quality soft white bread or brioche (about 1 loaf)
2 tablespoons (3 each flowers) fresh basil flowers, for garnish
For the Ricotta Whey, combine cream cheese, ricotta, honey, and basil in the bowl of a food processor fitted with the steel blade. Process until smooth.
Spread half of the bread slices with the Ricotta Whey mixture and the other half of bread slices with the Zucchini Lemon Curd. Cut off and discard the crusts and cut each sandwich diagonally into quarters. Gently press the long cut side of sandwich in basil flowers and serve.
Note: Tea sandwiches dry out quickly so before service cover with damp cloth and keep tightly wrapped.
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Zucchini Limoncello Curd
Recipe courtesy of Emily Ellyn, Retro Rad Chef — EmilyEllyn.com
Prep Time: 15 minutes; Cook Time: 40 – 50 minutes; Total Time: 55 – 65 minutes
Yield: 4 cups
2 ½ pounds of zucchini, peeled, deseeded and sliced thin
½ cup Avero Limoncello
1 ¾ cups sugar
½ cup unsalted butter
2 lemons, juiced and zested
In large pot cook zucchini on low until translucent, stir often, about 20 minutes. Pour off excess liquid.
After zucchini has been drained stir in Limoncello. Cook on low for 10 minutes and then add the sugar, butter and lemon and continue to cook on low for an additional 20 minutes until thick and creamy. Move pot off the flame and puree in blender or using a stick blender until smooth.
Allow to cool and then use in the above Zucchini Limoncello Curd and Ricotta “Whey” Tea Sandwich recipe. Or, serve immediately warm as condiment for bread, bake into a pie or can according to canning instructions recommended by the National Center for Home Food Preservation. Refrigerate when opened.