First, one of TW’s favorite cocktails at Disney World is a Smoked Turkey. She most often orders this at Sanaa but they have it at many restaurants and resort lounges on property. If in doubt, she’ll order this drink.
So after the Tempting Tigress, I told her I was going to figure out the Smoked Turkey. She told me not to because she thinks it’s been giving her a headache since her surgery last fall. I… did not believe this drink was causing that issue. So, I ignored her and picked up all of the things various recipes indicated one needed for this drink.
During the first attempt, TW wondered about why it was SO red. She was sure this wasn’t even close to correct because it’s not red at Disney World. Turns out, according to photos of people’s drinks – it is that red. It’s just not that noticeable in the bars and restaurants where she drinks it. Or something. Here’s that recipe.
Next problem was that the smokey flavor was WAY too SMOKEY. So I looked for a new recipe and I think it’s closer. TW says it’s still too smokey so I keep reducing the amount of smoke syrup so now I’m using a small bar spoon for a double Smoked Turkey. Since I don’t really drink this cocktail, I’m having a very hard time figuring out what’s wrong but something still is.
Regardless, she’s drinking it. Quite a bit. Tonight, for instance.
Also tonight, I told TW I would make dinner again but the thing I had planned to make didn’t seem like a good idea, based on what we’ve had for dinner in the last couple of nights and the leftovers I wanted to try to use up as side dishes. So… I went looking for Disney recipes and stumbled across a Goat Cheese and Tomato Tart from France, in Epcot. We’ve never eaten this. We’re not even 100% sure where one would find this in France, in Epcot. Chefs de France has a flatbread that might be similar to this but … I dunno. Regardless, it sounded easy and quick and I had all the ingredients. Here’s the recipe.
Because I have not had this and I could not find anyone talking about it or any photos, I did some more research and pondered making a flatbread vs a tart. And pre-baking the puff pastry or not. I mostly followed the recipe and hoped for the best. Except I made it flatbread shaped instead of round. It’s also not really clear in this recipe or maybe that’s not what the recipe intended but I used both packages from the box. I stacked them on top of each other. and rolled them out to flatten them into each other. I pinched the edges a little to make sure the two sections of flatbread kind of stuck together.
I had planned to use a huge tomato from our garden and then supplement with different color cherry tomatoes but that tomato was not a happy tomato so I had to use all cherry tomatoes. (I had a big package of the Wild Wonders Medley cherry tomatoes.) I just quartered them rather than slicing, because I’m lazy. We also had some very old and tired basil from the garden and I used some of that. I wish I’d had more, it needed just another couple of leaves, I think.
The recipe says bake for 15 minutes. LOL. Not so much. It was a lot closer to 30 minutes and I ended up switching to the Pizza setting on my oven because TW suggested it after 17 minutes and it still looking not done in the middle but close to done on the edges.
In the end, it was really good. TW and her mom both had seconds. We’d definitely make it again but I’d pre-bake the puff pastry for a bit before adding the tomatoes, cheese, basil, and olive oil.
