Doing a week about food my son eats wouldn't be complete without some sort of pancake.  My son is something of a pancake aficionado.  His first solid food were mini pancakes from Schwan's (which were actually surprisingly good, but I digress).  The first food he asked for by name was pancakes (though he called them "ta-tatata's," and more "ta's" were added depending on his degree of excitement).  And whenever we drive by a Denny's, he announces that pancakes live there.  So yeah, he's a fan of all things pancake.

 When it came to searching for that perfect recipe, I wanted something a little different then just a regular old pancake recipe.  When I discovered this recipe, I got really, really excited.  It seemed new and unique...  Maybe even one of those "tradition" recipes that you crack out for really special occasions.  A plate of these before Thanksgiving would be heaven.  I wish there was a way to transport the smell these make while cooking through the computer.  It's amazing.  Better than a Yankee Candle.


The only thing to know about this recipe is that the pancakes are much denser, so they take a long time to cook.  They come out nice and fluffy, but if left to sit they tend to settle and become slightly more dense, like a really thick crepe.  When it comes to cooking them, they really have to sit on the hot pan longer than a normal pancake, and they come out a dark, golden brown, simply because of the brown sugar.  Just wait until you see those lovely bubbles rise to the top of the pancake and then you'll know it's time to flip.

When you see those bubbles across the whole pancake, time to flip!

These are great with syrup, powdered sugar, and I bet even ice cream and whipped cream.  Included is the honey butter recipe that, while it looked fabulous, I didn't make due to allergy concerns.  If anybody who decides to make these awesome treats decides to make it,let me know how it tastes.

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Sweet Potato Pancakes

As is served at Boatwright's, Port Orleans Riverside and The Wave Restauraunt, Contemporary Resort

 

°o°  1 1/4 cups brown sugar
°o°  2 teaspoons baking powder

°o°  1/4 teaspoon salt
°o°  2 1/4 cups all-purpose flour

°o°  1/4 teaspoon ground cinnamon
°o°  1/4 teaspoon ground nutmeg
°o°  1 1/2 cups milk

°o°  3 eggs, beaten

°o°  6 tablespoons vegetable oil

°o°  1 tsp vanilla extract

°o°  1 12-ounce can of sweet potato, mashed (approx 2 fresh sweet potatoes)

Combine brown sugar and dry ingredients in a mixing bowl.  Stir in milk and eggs, then add oil and vanilla.  Beat until smooth using a mixer or wire whisk.  Fold in sweet potatoes, making a very lumpy batter.

In a small nonstick frying pan, heat one teaspoon vegetable oil over medium heat, wiping out excess oil with a paper towel.  Pour batter to desired pancake size (I prefer 1/3 cup).  Cook until dark brown on both sides, flipping only once when bubbles rise to the top of the batter (see pictures).

Serve warm with honey butter, if desired.

Honey Pecan Butter

°o°  1 stick butter, room temperature

°o°  1/4 cup honey

°o°  1/4 cup toasted pecans

To make pecan honey butter, combine butter, honey and toasted pecans.  Return to fridge before serving to chill slightly.  For best results, prepare before pancakes.

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Unknown

This is a big, big day in the Disney Chef kitchen...  This morning, my son, who's dealing with a pretty nasty cough (that may or may not be whooping cough) came up to me looking pretty sad.  Since last night, he'd been asking for ice cream milk.  At first, I thought he wanted chocolate milk, something he almost never has except for very special occasions (like last night for enduring a visit to the doctor and the hospital for a chest x-ray).  I was genuinely surprised when I gave him chocolate milk and he was upset...  It was clearly not what he wanted at all.  It wasn't until I went to his room that I figured out what he wanted...

At some point he grabbed the Disney cookbook based off the "It's a Small World" ride at Magic Kingdom and took it back to his room as a treasure.  When I went into his room, there it was, right in the middle of his floor, wide open to the picture of "Mousse au Chocolat."  What had obviously happened was that he saw the picture and confused it for a milkshake, something he only has on super, duper special occasions, and decided that it was something he had to have it.  And because I'm a complete and total pushover who's all too ready to see a happy little boy after being so sick for the last few weeks, we were off to the kitchen, but he had to make it himself.

I ended having him make the Oreo milkshake from Sci-Fi Dine-In Theater because it seemed slightly less boring than a regular chocolate milkshake.  And he did it all, he threw the cookies in the bowl, scooped in the ice cream, added the milk, and (with my help) used the hand blender to mix it all up, making this the first thing he's ever made in the kitchen.  Woo-hoo!

So, I promise, this is the last day everybody is required to indulge the proud Mommy, even though she promised no "boring" recipes after yesterday's cookie recipe.  It may be just a milkshake, but in my eyes, it could have been Thanksgiving dinner.

I skipped the garnish and the chocolate sauce because it was all I could do to pry the milkshake away from him for the pictures.  LoL!

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Oreo Milkshake

As is served at the Sci-Fi Dine-In Theater, Disney's Hollywood Studios

 

°o°  1/2 cup milk (up to 1 cup for a thinner milkshake)
°o°  1/4 mini Oreos 
°o°  3 generous scoops of vanilla ice cream

In a bowl or in a blender, add milk and then Oreos (to allow Oreos to soften slightly).  Then add scoops of ice cream.  Blend for about 1-2 minutes until blended, but still thick.

Garnish with additional Oreo crumbles and chocolate sauce.  Serve immediately. 

For extra fancy milkshakes (or "dinner shakes" as served at Sci-Fi), pour a layer of shake into a clear glass, add a thin layer of chocolate sauce, cover with another layer of shake, and repeat until the glass is filled.  

While you can replace the vanilla ice cream with cookies and cream ice cream, I don't suggest it.  Using whole Oreos adds to the flavor and gives the shake a better texture.  Smaller Oreos are easier to blend then full-sized ones, but either will work. 

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Unknown

I freely admit, this is a pretty ordinary recipe for a pretty ordinary item (my only one of the week, I promise).  Who doesn't have a chocolate chip cookie recipe that they already use, and love?  And honestly, the recipe is almost exactly the same as Toll House chocolate chip cookies.  My reasons for making these cookies are purely selfish.

Yes, I did make some of them into Mickey's head.  I may have a problem.

My mom was a stay-at-home-mom and while she did and could cook and bake (and was really, really, really fantastic at it), I don't think she really liked to do it.  Unless it was Christmas or some other equally grand event, my mother wasn't a baker.  I totally get why...  Staying home with kids, it's exhausting, and baking is a needless stress.  It creates more to do or more that needs to be done and watching that oven is almost like having to watch another child.  Plus, we grew up in a house built in the 1830s, the kitchen was very small, there was no dishwasher, and the water for the house actually came via two artesian wells on our property, which meant that we could "run out" of water.  If that happened, somebody had to go outside, under the house, into a dirt crawlspace in the dark, and flip the switch to the backup well.  Since baking requires lots of dishes, and lots of dishes means lots to wash, we'd inevitably "run out" of water and mom would have to go under the house and switch over the wells.  On top of that, in the summer we had no air conditioning, so once it got hot from the oven, it was miserably hot all day with no relief beyond some expertly placed box fans.  So even though my mom was, and is, a great cook and baker (she's even a 4-H foods group leader and occasionally county judge...  Seriously, she knows her stuff), you can see that baking for the sake of baking is just more trouble then it was really worth in our house.

However, the big exception to this was chocolate chip cookies.  Going by my memory (which is never wrong), she'd make chocolate chip cookies almost on demand.  And even at the time, this was so special for us because, like I said, my mother didn't bake, but also because she actually had us make them with her.  Of everything I've ever made with and for my mom, of all the foods she's taught me about, of all the recipes she's given me, chocolate chip cookies are the thing I remember cooking with her first and the most often.  I can even picture the old, chipped, vaguely 1970's bowl we used to make them in and the Black and Decker (back when they did cooking appliances...  Maybe they still do?) egg beater.  And my brother and I were the perfect cookie-making duo.  I like chocolate chip cookies fresh out of the oven but that's really it.  Even with all the history that cookies have in our family, they're not my favorite cookie.  My brother, on the other hand, I'm constantly surprised they don't find chocolate chips in his blood when he goes to donate to the Red Cross.  However, I'm addicted to cookie dough, something my brother can't stand.  So I always got to lick the beaters, he got a majority of the cookies.  It was win/win.

Now that my son is 2 years old and he's showing a real love of the kitchen and cooking (he's quite the helper when you need to make tacos), I wanted to bring him into making chocolate chip cookies like I did with my mom.  Being the fan of all things cookie that he is, he took to the idea of making cookies like a fish to water.  Perhaps he's not the most accurate at adding the chocolate chips to the bowl, as is evidenced by my now dalmatian-like kitchen floor, but he had a blast.  Come to find out that he thinks turning on the KitchenAid is a thrill equal to riding Expedition Everest.  

Is it me or does this cookie look like a pirate?

Sorry I didn't take more pictures...  Cooking with a little guy while the oven preheating kept me pretty occupied.  But trust me, they came out just as every cookie should (I like mine crunchy so I bake them for a little longer) and fun was had by all. 

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Ghirardelli's Ultimate Chocolate Chip Cookie

As is served at Ghirardelli Soda Fountain and Chocolate Shop, Downtown Disney

 

°o°  1 cup butter, slightly softened

°o°  3/4 cup sugar

°o°  3/4 cup brown sugar

°o°  2 eggs

°o°  2 teaspoons vanilla

°o°  2 1/4 cups unsifted flour
°o°  1 1/4 teaspoon baking soda

°o°  1/2 teaspoon salt

°o°  1 cup chopped walnuts or pecans (optional)
°o°  1 11-ounce bag of Ghirardelli Double Chocolate Chips

Preheat oven to 375.  

Cream butter, sugar, brown sugar, eggs, and vanilla.  Gradually add flour, baking soda, and salt, until blended.  Stir in nuts and chocolate chips.

Drop one rounded tablespoon of dough per cookie onto ungreased cookie sheets and bake for 9 to 11 minutes.  Allow to set for about 1 minute on the pan before removing to a wire rack.

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Unknown

Hello all!  I had so much fun doing "Brave" week last week.  I think, in all honesty, it was my favorite theme week for this blog so far.  And I was lucky enough to actually get to see "Brave" opening weekend along with "The Avengers" at our local drive-in, which was very cool.  I have to say, while I enjoyed "Brave," it isn't my favorite Disney Pixar movie, though "The Avengers" far exceeded my expectations...  And I was expecting a lot from it, being a fan of superhero movies and hearing all the great reviews from it.

I do have a confession to make though...  Last week was my son's 2nd birthday and I had originally intended on spending the week making all sorts of party food for him.  I didn't realize that "Brave" was hitting theaters the same day as his birthday.  Because I had most of what I needed already for "Brave" week, I went with that as the theme of the week, but I felt really, really bad about it.  As a result, this week's food is all dedicated to my son.  It's the Disney-fied version of the foods he loves. 

For those worried that means five different ways to cook chicken fingers and cheese pizza, I promise that this week there's not a single hot dog, pizza, or nugget anywhere in sight (though I can't promise an adult version of mac and cheese won't be featured...).  My son is quite the adventurous eater and I have lined up a signature dish from Jiko's, as well as food from Boatwright's, Ghirardelli, and even a very popular and highly distinctive dish from one of my favorite resorts...  Pop Century.


So...  Happy birthday Baby Boy!

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I had so much fun making this.  I feel like I haven't made a dessert in awhile and this recipe was kind of tricky for several reasons...  First, there were a lot of steps to it and a lot of components that had to come together in order to make it all work.  Secondly, this recipe is the "real deal" as it were because the measurements are done almost entirely by weight.  The other really neat thing about this dessert is that it's a layered dessert in the sense that any one of the components on their own taste OK, though slightly off.  The cake is slightly too bland, the custard slightly too sweet, the toffee slightly too dense...  It's not until all of the individual elements are put all together that the dish comes together and it all just works so brilliantly.  The final dessert is so dead-on to what the original tastes like, it makes it all that much more satisfying.

Just a few notes on how I prepared it...  Firstly, if you don't have a scale to measure ingredient weights with, online you will find conversions from weight to cups.  While it may change the composition of what you're cooking ever so slightly, it shouldn't be so dramatic so as to ruin the recipe.  Also, you're supposed to use a mini bundt cake pan for the cakes themselves.  While I have just such a pan, I never use it and couldn't find it until (quite conveniently) the cakes were all in the oven.  While this doesn't make the cake bad at all, I do highly recommend the mini bundt cake pans for this recipe.  Served as I did, the cake in the center is very dense.  The bundt pan will remove some of that center density, cook the cake faster, and allow for more of that lovely texture around the edges of the cake.  I also left out the dates because, for some odd reason, I couldn't find any suitable for cooking that weren't very expensive.  No changes need to be made if the dates are left out (you keep the water, or at least I did), and I'm sure if you would like you can substitute for raisins or a similar dried fruit.  Just know though that what gives the cake its color and makes it a pudding cake is the dates, so it's not as authentic.  And though I haven't had a chance to reach out and confirm this yet, but I believe that while my recipe calls for regular sugar in the cake, it actually should be brown sugar.  I've contacted Disney for clarification so I will change it, if appropriate.  Also, and I can't stress this enough, really grease and flour the baking dish very well.  This is a dense, moist cake and if you don't grease the pan, it will not release well at all.  The sauces are fairly standard, the only one giving me trouble would be the custard which, had I to do over again, I would have cooked longer and allowed to cool longer.  What can I say?  I was in a rush.  

I promise, anybody who is willing to try this one out will be rewarded with a spectacular dessert.  Don't be discouraged or worried if the cake or sauces taste slightly lackluster on their own...  The sweet custard will bring the cake alive and the toffee coating will look, and taste, gorgeous as well.

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Sticky Toffee Pudding

As is served at Rose and Crown Pub and Dining Room, England Pavilion, EPCOT

 

°o°  12 ounces dates, chopped and blanched
°o°  8 ounces hot water

°o°  2 tsp vanilla bean (1 tbl vanilla extract)

°o°  2 tsp baking soda

°o°  4 oz unsalted butter

°o°  12 oz sugar

°o°  2 eggs

°o°  1 pound all-purpose flour

°o°  2 tsp baking powder
°o°  1/4 tsp salt 

Preheat oven to 350.

Chop dates and add to hot water.  Stir in vanilla and baking soda, set aside.  

In a separate bowl, cream butter and sugar using a blender.  Add eggs, one at a time, on low speed, stirring only until combined.  Slowly add half of the flour, all of the baking powder, salt, and reserved liquid mixture.  Mix until combined.  Once combined, gently fold in by hand the remaining flour.  

Grease mini bunt pans and fill with mixture about halfway.  Bake for 15-25 minutes or until the cakes are golden and spring back when touched.

While cakes are baking, prepare the sauces.

Custard Sauce ~

°o°  8 egg yolks

°o°  3 oz powdered sugar

°o°  1 vanilla bean (or one tbl vanilla extract)

°o°  1/2 pint heavy cream

°o°  up to 1/2 pint milk, as needed
 

Beat the egg yolks and sugar together in a heat safe bowl until very well blended.  Set aside.  In a saucepan, scrape the sides of the vanilla pod into the cream, adding the pod as well, and bring to a boil. Set aside.

Sit the heat safe bowl containing the eggs over a pan of hot or boiling water and whisk the warm cream into the egg yolks.  As the egg yolks cook, the custard will thicken.  If the sauce is too thick, or you prefer a more watery sauce, add milk until achieving the desired consistency. Stir constantly until the custard starts to coat the back of a spoon.  Remove bowl from heat.  Remove vanilla pod from the custard.  Allow the sauce to cool, stirring occasionally, to prevent a skin from forming.

Butter Rum Toffee Sauce~

°o°  1 oz butter

°o°  4 oz heavy cream

°o°  3 ox brown sugar

°o°  1/2 oz dark rum 

In a saucepan, melt butter.  Add sugar and cream, bring to a boil, stirring constantly.  Boil until sauce thickens and coats the back of a spoon.  Remove from heat and add rum, stirring until is incorporated. Note: for a thicker, more candy-like sauce, leave out the cream.

To Assemble~ 

Spoon custard sauce onto the bottom of a plate.  Top with the cake, then glaze with the butter rum toffee sauce.  Drizzle toffee sauce over custard sauce for decoration.  Serve warm or cooled to room temperature, depending on tastes.

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Unknown

Here's another recipe that I just wasn't sure about initially, but I just new would come out amazingly.  Like the cottage pie, this recipe seemed a lot like a recipe I've tried, just with less vegetables.  And again, upon research, it turns out I'm right.  The Scottish version of chicken and leek pie varies from the conventional chicken pie (or chicken pot pie as we call it up here) in one very key way...  More meat, less vegetables.  In fact, it seems when it comes to Scottish cooking, if it's not a potato and it didn't have legs, it has no real place on the plate.  Not that I'm complaining...  I can get behind any culinary style that appreciates gravy.

This dish was super easy to make and, like the other Disney recipes, I'm noticing a trend of using little spice and allowing the elements of the dish to speak for themselves.  Again, this meal had only one spice, a little salt and pepper, and it left the leeks and chicken to carry the flavor.  It really works, too, because this is the first time I've really had a dish where there was a pronounced (though not overwhelming) taste of leek.  I never thought, in a million years, that a dish that had gravy as part of a filling would be able to translate that delicate flavor of leek so nicely.

The thing that stands out on this dish though, besides the amazing and authentic taste, was how it looks.  This pie was just flat out gorgeous.  Stunning.  Like I regretted slicing into it.  Next time I'm having people over to dinner, this is going to be my go-to meal.  I'm a big fan of simple, delicious meals that look stunning.  

I made only two changes to this recipe...  I had a spare, cooked roaster chicken on hand and instead of using chicken breast, I carved the breast off the roaster.  This did change the texture of the dish as the chicken, instead of being diced and whole, it shredded when I added the gravy.  I also gave this pie a bottom crust when the recipe didn't call for it, but I'll freely admit that I did so out of habit.  I always put a bottom crust in and I just did it with this recipe without thinking.  That said, I've read reports of people getting this with a bottom crust recently, so perhaps not too much of a variation from how Disney does it, though a slight variation from my recipe.  Also, the adding of the heavy cream at the end was somewhat difficult for me because I really packed the crust down.  Next time, I'd skip patting it down so tight and perhaps it'd be easier to pour in.

At the Rose and Crown, this dish is also served in a single dish serving, not a sliced pie.  My recipe calls for baking it in pie form, so that's how I went since it's a little more practical...  And I had no appropriate dishes to bake it in, but that's beside the point.

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Chicken and Leek Pie

As is served at Rose and Crown Pub and Dining Room, England Pavilion, EPCOT

 

°o°  2 tablespoons butter
°o°  1/2 cup onion, diced

°o°  1/2 cup celery, cut on the bias

°o°  1 cup leeks, whites only, diced and clean

°o°  1 pound boneless cubed chicken breast

°o°  2 tablespoons flour

°o°  1 1/2 cups chicken stock/broth

°o°  1/4 cup parsley, finely chopped

°o°  2 teaspoons salt
°o°  1/4 teaspoon pepper

°o°  1/4 teaspoon thyme

°o°  Pastry dough for single crust pie

°o°  1 egg, beaten

°o°  1/4 cup warmed heavy cream

Melt butter in a large skillet and add onion, celery, and leeks.  Saute until tender on medium heat, then add cubed chicken and cook until the chicken is tender.  Sprinkle with flour and stir constantly until mixture clumps, stirring constantly to prevent burning.  Add stock, parsley, salt, pepper, and thyme.  Bring to a boil and cook 3 to 5 minutes or until thickened.  Remove from heat and allow to cool slightly.

Preheat oven to 400.

Place mixture in a casserole dish or pie pan at least 2 inches deep.  Place pie dough on top, trimming any extra off the edges.  Cut a 1-inch hole in the center of the pie and brush with the beaten egg.  

Bake for 20-30 minutes or until the crust is golden and filling is hot.

 

Heat heavy cream until lukewarm and pour through the hole in the top of the pie and let rest for 10 minutes before cutting. 

Serves 4-6

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I'd be lying if I said that this was a recipe I felt confident with making.  Yes, I've made shepherd's pie a million times (and what person who's tired of making hamburgers but can think of nothing else to do with ground beef hasn't?), but this recipe was so different from any shepherd's pie I've ever made.  It didn't have a tomato-based mixture for the meat like I'm used to, there were no vegetables in the meat mixture at all, and it didn't have a cream of mushroom white sauce base as I see pop up occasionally.  Besides, I always thought that this kind of thing was an Irish recipe.

I got all the answers to my questions from a very surprising place...  Gordon Ramsay and his popular BBC show "The F Word."  In what has to be one of the biggest strokes of dumb luck that I've experienced in awhile, I was catching up on old episodes of "The F Word" while I was seeking out recipes for this week and in the episode I happened to be watching, Gordon Ramsay was in a recipe face-off with another celebrity where a panel of customers would determine who made the best dish...  And it so happened to be cottage pie.  When the celebrity he was cooking with kept calling his dish "shepherd's pie" Chef Ramsay  repeatedly corrected him, explaining that shepherd's pie is made with tomato paste and vegetables mixed with the meat, while cottage pie was Scottish and made only with meat, onions, and gravy.  Since Gordon Ramsay is the most famous Scottish chef I know of, I decided to give this recipe a try.

I have to say that this came out really, really well.  It tasted heartier, more savory then shepherd's pie, which I really liked.  This was another one of those wonderful Disney recipes where I was worried that there was too little seasonings and herbs, but it actually turned out that the lack of seasonings just made the richness of the meat far more wonderful and vibrant.  The gravy base was also quite brilliant, I must say.  It was what kept everything all together while still letting it be a meat pie, as opposed to a meat and tomato sauce pie.

My only tricks to this recipe is to use lean beef, the leanest available.  Even if you don't like lean beef, trust me, it just turns out better.  I made one serving with lean beef, the other with 80% (to freeze for later) and while they were both good and completely edible, the leanest cut showcased the meat in a much better way and allowed the mashed potatoes to form a moist, rich topping.  If all you have is more fatty ground beef, cook the beef first, strain off the fat, and use the strained fat to cook the onions...  Don't add additional butter.  

And speaking of the mashed potatoes, I used the recipe from Le Cellier that I posted a couple of weeks ago and really whipped them so that they were easy to spread.  There are a number of ways you can put it on top of the meat mixture.  At Rose and Crown, they  use a star-tipped bag and pipe it around in large circles the top of the pie, and it looks gorgeous.  Gordon Ramsay also uses a piping bag and dots it like dumplings across the top of the mixture, and that looks gorgeous.  Having neither the time or materials for such things, I prefer to slap it on with a spoon, spread it out, and make little peaks using the back of my spoon.  Looks not as gorgeous, but tastes the same and that's enough for me.

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Cottage Pie

As is served at Rose and Crown Pub and Dining Room, England Pavilion, EPCOT

 

°o°  1/4 cup butter
°o°  1 cup onion

°o°  1 1/2 pounds lean ground beef

°o°  salt

°o°  pepper

°o°  1/4 teaspoon savory, ground

°o°  1 cup brown gravy

°o°  2 cups mashed potatoes

Heat the 1/4 cup butter in a skillet, then add onion and cook until lightly browned and stirring constantly.  Add the beef, salt, pepper, and savory and cook 5 minutes longer, or until the beef is cooked and no longer pink.  Add gravy and stir until it bubbles.  Allow to cool slightly.

Spoon into a buttered casserole dish, pie pan, or into individual heat-safe bowls and top with the mashed potatoes.  Dot or spray potatoes with additional butter if desired and bake for 30 minutes, until potatoes are lightly browned and the mixture bubbles slightly at the edges.

Serves 4.

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Unknown

So, it's day one of "Brave" week!  Who's excited?

The first recipe I wanted to do this week was, honestly, the one I was looking forward to the most.  Though I apologize...  Despite the name, this dish isn't actually truly Scottish in origin.  It was invented in London at a department store, though it may have been a variation of either an Indian or African dish.  So why is it called Scotch or Scottish eggs?  The best that I can discover from all of 5 minutes of research is that either it refers to the process of cooking them, because the original recipe called for Scotch beef, or because it was a very posh dish originally served as a robust accompaniment to liquor back when it was created in the 1700's. 

Regardless, these are amazingly good and they are something of a Rose and Crown signature appetizer and one of my favorite, favorite pub foods.  I'm hoping that and the fact that they're apparently more popular in Scotland then England will kind of excuse my choice to include them this week.  Plus, they're super good and taste exactly as they're served at Rose and Crown.

Making these is really not as hard as it seems, though there are many steps in the process.  The biggest tips I can offer to having these turn out really, really well is to make sure the oil is hot and the egg starts frying as soon as you put it in.  If the egg goes into cold oil, it'll be dripping in fat and you won't get that amazing, crunchy bread coating on the outside of the egg.  Also, having made these before (with a different recipe), I made the choice to leave out the fresh parsley from the sausage mix.  I find that it either burns, or it gets soggy and prevents the bread coating from being crunchy.  When it comes to putting the sausage around the egg, avoid the mistake I always make...  Don't use too much sausage.  It'll draw out the cooking process and by the time the sausage is cooked through, the breading is burned.  Should you cut into an egg and find that the sausage is still raw, wrap it in foil and put it in a warm oven.  The sausage will cook until done without drying the egg.  No harm done.  Believe it or not, the hardest part of this recipe for me is always the hard boiled eggs.  I stink at making and peeling hard boiled eggs, though luckily, it doesn't matter once you wrap them in the sausage.

 

Here's a quick video for how I wrap the eggs.  It really is quite easy, especially if your sausage is nice and moist.  

Serve these warm or cold, whole or sliced in a salad, dry or with mustard, A1, or the sauce below, which is also the sauce they serve there (sorry, I chose not to make it because we never eat it and really don't like mayo).  

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Scotch Eggs

As is served at Rose and Crown Pub and Dining Room, England Pavilion, EPCOT

 

°o°  1 pound sausage meat
°o°  1 cup parsley, chopped

°o°  1/2 teaspoon rubbed sage

°o°  1/2 teaspoon thyme, ground

°o°  8 eggs, hard-boiled and peeled

°o°  3/4 cup flour

°o°  1/2 teaspoon salt

°o°  Pepper, freshly ground

°o°  2 eggs, lightly beaten

°o°  1 cup bread crumbs

°o°  Oil for frying

 

Mix sausage with parsley, sage, and thyme.  Wrap around eggs by making sausage patties and shaping around the hard-boiled egg, making sure the egg is completely covered.

 

Combine salt, pepper, and flour.  Dredge sausage-wrapped egg in flour, then roll in the egg wash, and finally roll in the bread crumbs, making sure the sausage is totally covered.  Deep fry until golden brown (and sausage is cooked), about 5 minutes, in hot oil.  Remove from oil and pat on paper towels.

 

Serve warm or refrigerate and serve cold.

 

For mustard sauce, combine 2 cups mayonnaise, 1/4 cup white chablis, 2 teaspoons dry mustard, 1 1/2 teaspoons old English-style mustard, salt to taste, 1/2 teaspoon Worcestershire sauce, 1/8 teaspoon cayenne pepper, and 1 tablespoon fresh lemon juice, and stir lightly to blend.  Chill.

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