Best Liberty Recipes

SOUTH LIBERTY HALL RELISH

Steps:

• Place the pickles and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in sugar and mustard. Store in an airtight container in the refrigerator up to 1 week.

OOEY GOOEY TOFFEE CAKE FROM LIBERTY TREE TAVERN IN MAGIC KINGDOM -DISNEY RECIPE - (3.8/5)

Steps:

• Cake Bottom Mix cake bottom ingredients and put in a greased baking pan 13" x 9". Cake Filling Put cream cheese in mixer. Slowly add eggs and vanilla. Make sure you cracked the eggs first in above step. Just checking... Add butter and mix well. Put in powdered sugar, then add chocolate chips and toffee pieces. Just mix; do not over mix. Put on top of Cake Bottom in pan. Bake at 325 for 35 minutes, then check. You'll know it's done when it looks ooey and gooey.

LIBERTY SAUERKRAUT SALAD

Steps:

• In a 1-qt. serving bowl, combine all of the ingredients. Cover and refrigerate overnight. Serve with a slotted spoon.

NATHALIE DUPREE'S LIBERTY COBBLER

Steps:

• Pour sugar over strawberries and mix well. Set aside and let macerate for 20 minutes.
• Preheat oven to 350 degrees. Put butter in a 9-by-13-inch ovenproof serving dish, and place in the oven to melt.
• Mix together flour, baking powder and salt in a bowl, and stir in milk and sugar to make a batter.
• Remove dish with melted butter from the oven, and pour in the batter.
• Arrange drained strawberries over the batter in a single layer, then drizzle the juices from the berries on top.
• Return the dish to the oven. Bake until the batter is browned and has risen up and around the fruit, approximately 45 minutes.
• Meanwhile, make the blueberry sauce. Rinse and pick over blueberries. Combine water and sugar in a saucepan, and heat to the boiling point. Place 1 pint of blueberries in the bowl of a food processor. Process, turning the machine on and off about 4 times, until berries are coarsely pureed. Add to sugar syrup with lemon juice, and bring back to a boil. Cook about 2 minutes more. Add remaining pint of whole berries, reserving a few for decoration.
• Serve blueberry sauce over the warm cobbler, and top with whipped cream and reserved berries.

LIBERTY BAR'S CHILLED AVOCADO AND POBLANO SOUP

Steps:

• Peel avocados and cut into small pieces. Place in blender or food processor along with chicken broth and puree until smooth. Pour into large bowl, add sour cream and lemon juice and mix well.
• Peel and seed poblano pepper and cut into 1/4-inch dice, or as desired; add to bowl. Stir in chopped cilantro and season to taste with salt and cayenne or black pepper. Chill in refrigerator. If you prefer a thinner soup, add more chicken stock, to taste.
• Pour into serving bowls and garnish with finely diced red pepper.
• (Note: Substitute black pepper for cayenne if the heat from the poblano is sufficient).

SWEET LIBERTY FRUIT WREATH

Steps:

• Wreath: Place Styrofoam wreath on the platter. Line top of wreath with leaves, overlapping to cover entire top and securing with picks., Trim a thin slice from top and bottom of marshmallows to create two sticky surfaces. Arrange in five groups of three each around wreath, placing a sticky side down against leaves to hold marshmallows in place. Press a few blueberries on sticky top surface of each marshmallow., Arrange strawberries, stem side down, around wreath until wreath is full. To attach strawberries, poke a pick into wreath, then push berry down on top of pick., Sprinkle additional blueberries over the entire wreath to fill in large gaps., Spoon fruit dip (recipe follows) into a small serving bowl, making sure bowl fits into center of wreath first. , If desired, cut additional strawberries into star shapes with cookie cutter to garnish dip. Serve immediately, or place damp paper towels over fruit and wreath and cover the entire platter with plastic wrap. Store in the refrigerator up to 4 hours., Dip: In a bowl, combine all ingredients: beat until well blended and smooth.

LIBERTY COBBLER

Steps:

• Pour sugar over strawberries and mix well. Set aside and let macerate for 20 minutes. Preheat oven to 350 degrees. Put butter in a 9-by-13-inch ovenproof serving dish, and place in the oven to melt. Mix together flour, baking powder and salt in a bowl, and stir in milk and sugar to make a batter. Remove dish with melted butter from the oven, and pour in the batter. Arrange drained strawberries over the batter in a single layer, then drizzle the juices from the berries on top. Return the dish to the oven. Bake until the batter is browned and has risen up and around the fruit, approximately 45 minutes. Meanwhile, make the blueberry sauce. Rinse and pick over blueberries. Combine water and sugar in a saucepan, and heat to the boiling point. Place 1 pint of blueberries in the bowl of a food processor. Process, turning the machine on and off about 4 times, until berries are coarsely pureed. Add to sugar syrup with lemon juice, and bring back to a boil. Cook about 2 minutes more. Add remaining pint of whole berries, reserving a few for decoration. Serve blueberry sauce over the warm cobbler, and top with whipped cream and reserved berries.

SOUTH LIBERTY HALL RELISH RECIPE

Steps:

• Place the pickles and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in sugar and mustard. Store in an airtight container in the refrigerator up to 1 week.
• Yield: 2 cups.
• Originally published as South Liberty Hall Relish in Country Woman
• May/June 2001, p33
• Nutritional Facts
• serving (2 tablespoons) equals 16 calories, trace fat (trace saturated fat), 0 cholesterol, 415 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.
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HONEY SHALLOT VINAIGRETTE (LIBERTY TREE TAVERN) RECIPE - (3.8/5)

Steps:

• Saute shallots in pan until soft. Deglaze shallots with a few ounces of vinegar. Cool shallots then puree all ingredients in blender or food processor.

LIBERTY

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

LIBERTY TREE TAVERN POT ROAST

Steps:

• Sear meat in stockpot in butter.
• Add flour and wine, beef base and tomatoes.
• Dice carrots, celery, onion and add fresh thyme.
• Simmer for 40 minutes to an hour, or until desired doneness.
• Once cooked, remove meat and let cool before slicing.
• Pour gravy through sieve to remove all the vegetables, saving gravy to use with meat.
• Once meat has cooled, slice and place in a pan.
• Add gravy, wrap pan and reheat in oven to 165 degrees.

LIBERTY CHOCOLATES

Steps:

• Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about 1/2 of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
• If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
• Use a ladle to fill the mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
• Use a spatula to spread some of the cooled ganache into the chocolate mold. Fill it just short of the top so there will be room to close the chocolates. When finished, use a spatula to spread tempered white chocolate over the ganache. Allow this to set. When the chocolate has set completely, unmold the chocolates.