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Tatania

10-04-2009, 10:31 PM

I'm back from my 9 days at WDW with free dining plan, and I'm so spoiled by not having to pay for food there. It was such a bargain and my sister and I used our DS credits for Jiko, Citrico's, Sci -Fi Diner, Chefs De France, Crystal Palace, & Kona Cafe. We also attended the first Party for the Senses and I posted my pictures and reviews of that event, and our 2 days at the Food and Wine Festival here: http://www.disboards.com/showthread.php?t=2292406&page=10 (http://www.disboards.com/showthread.php?t=2292406&page=10)

I printed out most of the requests (I didn't bother with the items that I know don't exist anymore) and I requested recipes at every restaurant we went to. I didn't request recipes at the Counter Service places because they are either too busy, or I know the staff there won't have the recipes. I tried some of the requested items, ie. the Black Forest cupcake at Contempo Café, the Garlic Mashed potatoes at Crystal Palace, - and decided, in some cases, to not use up a request for them because they were either very simple dishes that one can figure out without a recipe, or I really didn't like them very much.
The pattern at the restaurants seems to be the same these days when you request a recipe - so obviously they’ve standardized the procedure. In extremely rare cases, they'll actually go back to the kitchen and return with a recipe but usually, the waiter tells you to write your request down (which is why I tried to keep the list short), include your e-mail, and they will send the recipes to you. I haven't heard back from a single restaurant. They did the same thing at Party of the Senses, and I haven't heard back from a single chef either. At Boma, the waitress insisted that AKL now has a recipe page on its website and I should look there, but when I asked the waitress at Jiko about it, she laughed and said there's no way.
I did get some contact names because I sat with one of the Epcot Food and Beverage managers at POTS, and I also spoke to the new Epcot Executive Chef Jens Dahlmann - who gave me his card. There's been some shuffling of the Chefs and I intend to follow up my “on location” requests with further e-mails.

I bought the 2009 Epcot Festival cookbook and Delicious Disney Desserts, so I'll be transcribing and adding new recipes as I have the time.

I would please like to ask (once again), that anyone else who enjoys collecting Disney recipes and happens to make a trip to any of the theme parks, take those 2 minutes and ask your waiter for the recipe, to either a new dish that you might've enjoyed or to one of the outstanding requests. It's much more fun to come to this thread and see recipes being posted rather than just an endless list of requests.

Starting with Crystal Palace:
http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Disney%20World%202009/CrystalPalace.jpg
Picture of the Crystal Palace Lunch Buffet.

Crystal Palace requests: 177: Key Lime Pie page 12
1411: Mashed Potatoes page 95 (Are they the same as Chef Mickey’s?)
597: Vegetable Frittata page 40

I was there for the lunch buffet and there was no key lime pie. They had the garlic mashed potatoes and the Vegetable Frittata but no recipes cards printed for them. Instead the waiter gave me:

Lemon Squares
The Crystal Palace Restaurant, Magic Kingdom
Serving Size: 12

Dough:
1/2 cup softened butter
1/4 cup granulated sugar
1 egg
1 1/4 cups all-purpose flour
1/4 teaspoon salt

Cream butter and sugar together, slowly adding the egg, then the flour and salt together. Press into the bottom of a sprayed sheet pan. Bake for 15 minutes at 350°. Remove from oven and cool slightly.

Filling
½ Egg yolk
2 cups granulated sugar
2 tablespoons lemon rind
1 cup lemon juice
1 cup butter
1/2 teaspoon salt
1/2 teaspoon baking powder

Combine all ingredients and pour over the dough, placing in a 350° oven for 25 minutes. Remove and cool. Cut into diamond shapes when finished.

Pasta di Fortunata
The Crystal Palace Restaurant, Magic Kingdom
Servings: 6

2 tablespoons extra virgin olive oil
2 red tomatoes, very large dice
2 yellow tomatoes, very large dice
½ yellow onion, julienne
1 1/2 tablespoons garlic, sliced
2 ounces whole kalamata olives
1/2 cup stemmed grapes
4 ounces basil pesto
1 bunch mint leaves, stemmed, rough chopped
1/8 ounce chili flakes
2 ounces fresh spinach
1 bunch fresh basil, stemmed and whole
Salt and pepper to taste
1 cup Italian breadcrumbs, for garnish

Bring a pot of water to a boil. Add kosher salt (water should taste like seawater) and drop penne pasta. Heat a sauté pan on high heat with extra virgin olive oil. Sauté tomatoes, onions, olives, and grapes for about 15 seconds. Add garlic, salt and pepper and a pinch of the chili pepper flakes. Deglaze pan with balsamic vinegar and pesto. Reduce heat and allow to cook.
When pasta is almost cooked al dente, remove from water and add to pan. Reserve some of the pasta water. Add the spinach, ½ the mint, basil, and another pinch of the chili flakes. Taste and adjust seasoning if necessary. Add reserved pasta water if pasta is a little dry. Place in a serving dish, top with breadcrumbs and remaining mint. Enjoy!

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Disney%20World%202009/BrownieCheesecake.jpg
Brownie Cheesecake
Disney's Boardwalk Bakery, WDW
Serves 12

Brownies
2 cups sugar
1 1/4 cups all-purpose flour
2/3 cup cocoa powder
1 1/2 teaspoons salt
1/2 teaspoon baking powder
5 eggs
2 sticks of butter, melted
1/2 cup semi-sweet chocolate chips

Preheat oven to 350°F. Grease a 13 x 9 x 2" baking pan. Sift together sugar, flour, cocoa powder, salt, and baking powder in a large mixing bowl. Beat flour mixture and eggs on low speed using an electric mixer, scraping bowl occasionally and mixing until smooth. Slowly add melted butter and beat until just combined: do not over mix. Fold in chocolate chips.
Transfer batter to prepared baking dish. Bake until toothpick inserted into center comes out clean, about 30 minutes. Remove from oven and set aside to cool.

Cheesecake
3/4 cup sugar
3 tablespoons cornstarch
4 8-ounce boxes of cream cheese
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 eggs
2 tablespoons heavy cream
2 tablespoons sour cream

Preheat oven to 325°. Cream sugar, cornstarch, and cream cheese in a large bowl using an electric mixer. Add lemon juice and vanilla extract, mixing thoroughly. Add eggs one at a time, scraping the bowl with each addition. Fold in heavy cream and sour cream. Spread batter on top of already baked brownies. Bake until cheesecake is lightly browned and firm, about 55 - 60 minutes. Cool completely and refrigerate at least one hour before serving.

Greek Cinnamon Stewed Chicken
Kouzzina by Cat Cora, Boardlwalk, Disney World
Serves 4

1 chicken (2 1/2 to 3 pounds), cut into 8 pieces (legs, breast and thighs)
1 tsp. ground cinnamon
2 tsp. kosher salt
1 tsp. freshly ground black pepper
5 cloves garlic, peeled and minced
2 Tbsp. extra-virgin olive oil
1 large yellow onion, peeled and coarsely chopped
2 cups water
1 can (6 ounces) tomato paste
1 Tbsp. dried Italian herb seasoning
1 cup orzo, cooked according to package directions
1/2 cup shredded *Mizritha cheese (a Greek hard cheese)

Preboil water with sea salt.
Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sautéing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.
Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don't have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What's important is that the chicken isn't overcrowded, which would cause them to steam rather than brown.
Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides.
Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.
When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.
Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top.
*if not available, use a blend of ricotta salata and romano.

Char-grilled Lamb Burger with Garlic 'Sauce'
Kouzzina by Cat Cora, Boardlwalk, Disney World
makes 4 servings

1 pound ground lamb
1/3 cup chopped kalamata olives
3 tablespoons dried bread crumbs, preferably panko
2 tablespoons finely chopped onion
1 tablespoon chopped scallions
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon chopped fresh oregano
2 tablespoons crumbled feta cheese

Garlic Sauce
1/4 cup plain yogurt
2 garlic doves, minced
4 onion hamburger rolls, split and toasted
4 lettuce leaves. washed and dried
4 tomato slices
4 cucumber slices (optional)
4 thin slices red onion (optional)

1. With your hands or a wooden spoon, mix the lamb, olives, bread crumbs, onion, scallions, salt, pepper, oregano, and feta until all the ingredients are evenly distributed. Shape the meat mixture into four 1/2-inch-thick patties.
2. Preheat a grill or a grill pan. Grill the meat patties over medium-hot coals or pan-grill over medium-high heat for 5 minutes per side. The burgers should no longer be pink in the center.
3. For the garlic sauce: While the burgers cook, stir together the yogurt and garlic.
4. Place each burger on the bottom of a roll, spoon on a little garlic sauce, and top with lettuce, tomato, and cucumber and onion, if using. Cover with the top half of the roll and serve.

Mushroom Risotto
Victoria and Albert’s Restaurant, Grand Floridian, Scott Hunnel
Serves 6

4 tablespoons extra virgin olive oil, divided
1 small onion, minced, about 1 1/4 cup
2 cups arborio risotto
5 1/2 cups chicken stock
1/2 pound mushrooms, chopped in bite-size pieces
6 tablespoons unsalted butter
1/2 cup Parmesan cheese
Coarse salt, freshly ground black pepper, to taste
Black truffle oil, optional

Heat 3 tablespoons olive oil over medium heat in a medium-sized heavy-bottomed saucepan.

Add onions and sauté for 4 minutes; add risotto and sauté for 4 to 5 minutes more to coat rice.
Reduce heat to low and gradually add 1 cup chicken stock, stirring often, until the rice has absorbed the liquid. Add remaining broth, 1 cup at a time, cooking and stirring to absorb each addition of broth before adding more, about 30 minutes. Risotto should be creamy.
Heat remaining olive oil in a skillet over medium-high and sauté mushrooms. Set aside.
Remove risotto from heat and stir in mushrooms, butter, Parmesan cheese, salt, and pepper into risotto. Drizzle with truffle oil, if desired. Serve immediately.

MickeyWanaBe

10-05-2009, 09:57 PM

We just got back last weekend. Our favorite at Food & Wine was the scallops from the Wellington, New Zealand stand so I thought I would stop by and share the recipe.
http://i203.photobucket.com/albums/aa73/baerstaci/IMG_8331.jpg

SEARED SEA SCALLOPS
& VEGETABLE SLAW WITH LEMON VINAIGRETTE

Vegetable Salad
3/4 cup chopped yellow pepper
3/4 cup chopper red pepper
1 cup thinly sliced red onion
2 cups thinly sliced fennel bulb
1 tablespoon chopped fresh dill
3/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
coarse salt, freshly ground white pepper, to taste

* Combine all ingredients in a bowl. Refrigerate at least 30 minutes.

Scallops
1 to 1-1/4 pounds sea scallops (approximately 16)
Coarse salt, to taste
2 teaspoons butter
2 teaspoons olive oil

* Remove the small side muscle from each scallop, rinse with cold water and pat dry.
* Salt the scallops.
* Add the butter and oil to a saute pan over high heat. As pan begins to smoke, add the scallops, making sure they do not touch each other. Sear for 1-1/2 minutes each side; they will have a golden crust but still be translucent in the center.
* Serve immediately with vegetable slaw.

http://i203.photobucket.com/albums/aa73/baerstaci/IMG_8518.jpg
ENJOY!

MickeyWanaBe

10-05-2009, 10:17 PM

Our second favorite was the bread pudding from the New Orleans, Louisiana stand!
http://i203.photobucket.com/albums/aa73/baerstaci/IMG_8482.jpg
PRALINE BREAD PUDDING
WITH BOURBON-CARMEL SAUCE

Bread Pudding
8 slices of bread
3/4 cup sugar
5 eggs
1-1/4 cup heavy cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
Cinnamon sugar (4 tablespoons sugar & 1/2 teaspoon cinnamon)

* Preheat over to 300 degrees
* Cut or tear bread into 1 inch cubes and place in a 8-inch square baking dish; set aside.
* Whisk together sugar, eggs, heavy cream, cinnamon and nutmeg in a large mixing bowl.
* Pour mixture over the bread cubes and press the bread cubes gently to submerge. Sprinkle pecans and cinnamon sugar evenly on top; set aside for 10 minutes.
* Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean.
* Remove from oven and set aside to slightly cool.

Bourbon Sauce
1 cup heavy cream
1 teaspoon vanilla
3 egg yolks
1/2 cup granulated sugar
2-3 tablespoons bourbon

* Heat the heavy cream and vanilla in a medium saucepan over medium-low heat, stirring frequently, 4 to 5 minutes, or until simmering. Remove from heat.
* Whisk the egg yolks and sugar togetherin a small mixing bowl until combined.
* Stir 1/2 cup of the warm cream into the egg mixture. Whisk vigorously for 1 minute.
* Pour the egg mixture into the warm cream. Cook over low heat, stirring constantly for about 2 to 3 minutes, just until simmering. Once mixture begins to simmer, stir well and cook for an additional 2 minutes.
* Remove from heat, stir in bourbon and strain.
* To server, spoon bread pudding into bowls and drizzle with warm bourbon sauce.

ENJOY! SOOOO YUMMY!

Tatania

10-06-2009, 03:18 AM

MickeyWanaBe - your pictures are so amazing. I wasn't wild about the salad that came with the scallop and threw it out. But the scallop was delicious. I just felt the two didn't fit together.

I liked the Passion Fruit Mousse:

Pavé de Maracujá (Passion Fruit Mousse Cake)[/B]
Rio de Janiero, Brazil, Epcot Food and Wine Festival 2009
Serves 8 – 10

48 champagne finger biscuits or lady finger biscuits
2 cups sweetened condensed milk
6 large egg yolks
1 cup fresh or bottled *unsweetened passion fruit juice
6 tablespoons mascarpone cheese
1 cup milk

1. Arrange the biscuits in a 2-quart bowl to cover the bottom and sides. Remove biscuits from bowl and set aside.
2. Blend condensed milk, egg yokes, and juice in a food processor or blender for 1 minute. Add the mascarpone cheese and blend on high until smooth. Cover the bottom of the serving bowl with 1 cup of the mixture; set aside.
3. Pour the milk into a separate bowl. Reserve 6 biscuits for the topping, then quickly dip the remaining biscuits one by one in the milk (do not soak biscuits or they will fall apart). Place moistened the biscuits on the bottom and sides of the serving bowl, fitting snugly side by side.
4. Add half the remaining passion fruit mixture and cover with another layer of soaked biscuits. Top with remaining passion fruit mixture.
5. Crumble reserved dry biscuits and sprinkle over the top.
6. Cover and chill for at least three hours before serving.
* Unsweetened passion fruit juice can be usually found in the organic section of your local grocery store. Pavé is the French word for a dessert consisting of layers of sponge cake and filling.

This dessert is a favorite in many of the reviews.

[B]Warm Chocolate Lava Cake with Bailey’s Ganache
Cork, Ireland, Epcot Food and Wine Festival 2009
Serves 6

Chocolate Lava Cake
8 (1 ounce) semi-sweet chocolate squares, chopped, or 1 cup semi-sweet chocolate chips
2 sticks of butter
5 egg yokes
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour

1. Preheat oven to 375°F. Lightly butter sides of 6 individual (3/4 cup) ramekins. Lightly coat with sugar, shake out excess.
2. Melt chocolate and butter in top of double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes
3. Beat egg yolks and whole eggs together in a large bowl; add sugar and beat until thick and light, about 2minutes.
4. Fold in chocolate mixture.
5. Sift flour, then fold into batter, mixing until smooth. Divide batter among prepared cups, filling 3/4 full.
6. Place on a baking sheet and bake about 35 to 40 minutes or until sides of cake are set and middle is still soft. Do not overbake.
7. Using a small knife, cut around sides of cake to loosen. Invert onto plates and drizzle with ganache.

Ganache
1/4 cup heavy cream
1/4 cup Bailey's Irish cream
4 ounces milk chocolate

Stir together cream and Bailey's in a small saucepan over medium heat. Just before boiling point, remove from heat and stir in milk chocolate.

Note: you can also use muffin tins; recipe makes 12. Bake for 15 minutes until set and middle is still soft.

mlukan

10-06-2009, 03:54 PM

Does anyone have the recipe for the pork tenderloin with white cheddar mustard spaetzle from the Brown Derby?

I am glad someone has brought this one up. It is an amazing dish!!! I have been looking for the recipe for a while but I can't find anything like it anywhere. When I was there they said they could not share the recipe with me. But things change and I'm sure someone out there has this one floating around. Thanks in advance.

Tatania

10-07-2009, 04:01 PM

Originally Posted by VillianinVogue
I'm not sure where I should post this but.... I was wondering if anyone has the recipe for the vegetable quiche from Boulangerie Patteserie (spelling) in France? There used to be a thread somewhere on the boards with nothing but recipes, so I would have gone there, but I couldn't find the thread. Thanks!

Vegetable Quiche
Boulangerie Pattiserie, France, Epcot

For Filling:
1 zucchini cut into ¼ “ cubes
¼ medium onion cut in ¼” cubes
1 medium tomato cut into ¼” cubes
6-8 oz. shredded Swiss cheese
1 tsp. thyme, minced
1 tsp. rosemary, minced

Quiche Liquid:
3 eggs
1 cup half & half
1 cup heavy cream
Whisk together

Combine filling ingredients, season with salt & pepper; you want about a 50-50 mix of cheese and vegetables.
Place in a pie shell and cover with quiche liquid. Place in a preheated 300˚ oven and bake for 45 minutes to one-hour until top is golden brown. Remove from oven allow to rest for 15minutes before slicing.

Made this last night and it was delicious.

Arroz con Pollo
San Juan, Puerto Rico, Epcot F &W Festival 2009
Serves 10 - 12

1/2 medium yellow onion, coarsely chopped
1 large shallot
5 cloves garlic
1 medium green bell pepper
1 medium red bell pepper
4 tablespoons chopped fresh cilantro, divided
1/2 cup olive oil
3 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 cup tomato paste
1/2 cup sliced green olives
1/4 cup drained capers
5 cups chicken broth (I needed about 7 cups before the rice was done)
4 cups short grain white rice
Coarse salt, cracked black pepper, to taste

1. Place onion, shallots, garlic, green and red peppers and 2 tablespoons cilantro in food processor and pulse to a fine chop. Set aside. (Mine was very fine by the time I was finished - more like a salsa - but it still tasted great).
2. Heat oil in a 5-quart sauce pot over medium-high heat. Add chicken and stir for 2 to 3 minutes until browned.
3. Add chopped vegetables, tomato paste, olives, and capers, and continue to cook and stir for 6 to 8 minutes until chicken is cooked through.
4. Stir in broth and rice. Cover and reduce heat to medium to maintain a gentle simmer and cook until the rice has absorbed the liquid, about 10 minutes.
5. Turn the heat to low and cook, covered, for 10 more minutes or until the rice has absorbed all the liquid.
6. Season to taste with salt and pepper. Just before serving, stir in remaining cilantro.

mjhd

10-07-2009, 05:04 PM

Not sure if this has been addressed before, but has anyone put this in a word document that they'd be willing to share? If not, I'm thinking about starting on one - these recipes allow me to daydream about Disney all year long!

piratesmate

10-07-2009, 08:58 PM

I haven't tried any of these so I can't tell you which is better or if any are like what you had. But you can have a lot of fun trying them out.:rotfl2: <snip>

Were any of these "official" Disney recipes? Or just alternatives offered in lieu of actual WDW recipes? (Just so I can mark them accordingly in the index...)

Not sure if this has been addressed before, but has anyone put this in a word document that they'd be willing to share? If not, I'm thinking about starting on one - these recipes allow me to daydream about Disney all year long!

I have a Word document with the index, but I don't think that's what you want...besides it has all the formatting marks in it for this thread. I can't imagine how HUGE a single document with all these recipes would be - certainly not something I'd want to print out! :rotfl: (I just added recipe # 1500 to my list!)

What I do is copy the recipes I think the family might like - each into it's own Word document - and keep folders for each park and resort, with sub-folders for each restaurant. I find it much easier to do a search this way...some I have an idea where to look & just do it visually, while other times I just use the Windows XP search feature.

And finally a request copied from another thread:
i don't know where to post this, please move if it's not the right place...

i know most of the restaurants will give you a recipe if you ask. i got the spinach and artichoke dip from capt. jack sparrows (delish!) and the passion fruit margarita from san angel inn.

i forgot to ask at kouzina for the herb salsa recipe that came with the wood grilled flank steak. it was unbelievably good and after searching the web, i've come up empty handed.

if anybody knows it can you post it? or point me in the right direction to find it....

TIA

Index updated through this post.

MickeyWanaBe

10-08-2009, 01:12 PM

MickeyWanaBe - your pictures are so amazing. I wasn't wild about the salad that came with the scallop and threw it out. But the scallop was delicious. I just felt the two didn't fit together.

Thank you. The pictures make my mouth water just looking at them. I have lots more pictures to share on the "food porn" thread, but I have to space my posting out or I go over my bandwidth allowance and get put in timeout...

We loved it! I will eat just about anything if it comes with scallops! It was the one thing we HAD to go back and "try" a second time!

tpholland

10-08-2009, 08:15 PM

I got the recipe in my e-mail today!:woohoo: Thanks for the contact info tatania, you rock. Sor here it is:

Sweet corn polenta
LeCellier Steakhouse / Canada
Serving Size: 5 cups

1/2 cup corn polenta(Finely ground corn meal)
½ cup Spanish onion(diced small)
1 cup water
1 cup heavy cream
½ cup maple syrup
1 cup parmesan cheese(Shredded)
½ cup fresh corn kernels(Removed from cob)
1 tablespoon olive oil
1 teaspoon fresh chives(chopped)
Salt and black pepper to taste

In a medium saucepan,lightly cook onions and fresh corn until onions are translucent.Add water, cream, and maple syrup.Bring to a boil.
Stir in polenta and cook on low heat for 5 minutes.
Cover pan with foil and bake in oven for 45 minutes at 350f.
Remove from oven and stir in chives, parmesan, and season with salt and pepper.

cassiez76

10-09-2009, 03:14 PM

here's the 2 recipe's i got last week

the margarita is to be made for a party size, not individual size! lol

from san angel inn -

fruta de la pasion or passion fruit margarita

30 oz cuervo sauza gold
20 oz puree passion fruit
25 oz simple syrup
5 oz fresh lime juice
5 oz sour mix
10 oz water

mom and i sampling it

http://i197.photobucket.com/albums/aa154/cassiet76/2009%20disney%20trip/100_0006-1.jpg

spinach and artichoke dip at Cap'n Jack's Oyster Bar Restaurant at DTD

1/2 pound spinach chopped (cooked)
8 oz heavy cream
8 oz cream cheese softened
1/3rd oz Worcestershire sauce
1/2 oz minced sauteed garlic ( sub roasted)
3 oz grated Asiago or parmesan cheese
1 can artichoke hearts drained and quartered
salt and pepper to taste when mixture is heated

saute' the garlic in olive oil and place it into a large mixing bowl.
add all the ingredients to mixing bowl and mix gently until completely incorporated.
heat in a double boiler slowly OR place mixture in a microwave safe container and microwave approximately 2 minutes on high until mixture is heated throughout, stir and serve.

Tatania

10-10-2009, 03:23 AM

Love the pics you posted cassie. Was the margarita blended with the ice like a slushie or served over ice. Can't really tell from the glass - it just looks good! I'm really missing Disney as well, but am having fun going through the Epcot 2009 cookbook.

Today I made one of my favourite drinks - the Mango Lassi. Mmmmm, good!

Mango Lassi
New Delhi, India, Epcot Food and Wine Festival 2009
Serves 4

2 cups ripe mango, chopped
Pinch of salt
1 cup chilled whole milk
1 cup whole-milk plain yogurt
2 - 3 teaspoons sugar, optional

1. If mango has stringy fibers, pushed through a nylon sieve with the back of a spoon. The remaining mango should not contain any stringy pulp. Refrigerate until cold.
2. Combine mango, pinch of salt, milk and yogurt in a blender and purée until smooth. Taste and add sugar to taste. If you would like the lassi a bit colder, add about eight ice cubes to the blender. Can be refrigerated up to 24 hours.

My note: I blended the mango with the milk, and then forced it through a sieve to get rid of the stringy pulp. In my blender, it's easier to blend something with liquid.

Rava Masala Dosai with Sambhar
(Potato and onion pastry with vegetable stew)
New Delhi, India, Epcot Food and Wine Festival 2009
Makes 20 (10") shells

Dosai Shells
1/2 cup urad dal (lentils), split and skinned
1 teaspoons salt
1 3/4 cups rice flour
3 1/2 cups water
Oil for cooking

Potato Filling
1/2 cup oil
1 teaspoon black mustard seeds
1 large onion, diced
1 large serrano chili, diced
10 curry leaves
6 medium white potatoes (about 2 pounds), peeled and cubed (1/2 inch cubes)
1/2 teaspoon turmeric
2 1/2 cups water
Coarse salt, freshly ground black pepper, to taste
Chutney, optional, for serving

Sambhar
1/2 cup vegetable oil
1 teaspoon black mustard seeds
1 medium onion, diced
3 dried red chiles
2 serrano chiles, seeded and finely chopped
10 curry leaves
1/2 teaspoon coriander seeds
1 teaspoon turmeric
1 medium tomato, diced
2 medium Japanese eggplant, peeled and diced into small 1/2" cubes
1 1/4 cup toor dal (split pigeon peas)
3 teaspoons salt
6 cups water
1 cup chopped fresh cilantro
1 tablespoon tamarind paste
2 dashes asafetida

For the Dosai Shells:
1. Place the urad dal in a medium mixing bowl and cover with water. Cover and set aside to soak for at least 4 hours, or overnight if possible.
2. Drain the urad dal; grind using a food processor, blender, or mortar and pestle. While grinding, you will need to add a little water at a time to make a fine paste. Season with salt.
3. Combine the urad dal, rice flour and 3 1/2 cups of water in a large mixing bowl until well blended. Cover the batter and set aside in warm place to ferment and bubble for at least 8 hours. Batter will double in volume and will have a bitter smell.
4. Heat a large non-stick or cast iron skillet over medium heat. Spread a very thin layer of oil in the pan with a cloth or paper towel. Pour the batter, using a 2-ounce ladle, in the center of the skillet. Quickly swirl the dough away from the middle of the skillet, using the back of the ladle until it is thinly spread and even in a 10-inch circle in the pan.
5. For crispness, add a little oil around the edges of the pancake. Cook for about one minute, or until edges brown. With a spatula, flip and cook until the other side is golden brown.
6. Remove from skillet and roll the dosai into large tubes. Keep warm until served. Repeat process with remaining batter, wiping the skillet with a paper towel between each dosai.

For the potato filling:
1. Heat oil in a 9-quart stock pot. Toast the mustard seeds in the oil until they pop.
2. Add onions, chili and curry leaves and sauté until translucent.
3. Stir in potatoes, turmeric and salt. Cover mixture with 2 1/2 cups water and cook for 20 to 30 minutes, or until potatoes are soft and water is evaporated.
4. Mash the potatoes with an immersion blender or handheld blender. Season to taste with salt and pepper.

To serve: Place warm dosai shell on a plate and spoon 4 - 5 tablespoons of the filling in the center; fold the sides over the filling. Serve with your favorite chutney on the side.

For the sambhar:
Makes 8 (1 cup) servings

1. Heat oil in a 9-quart stock pot over medium heat. Add the black mustard seeds and continue cooking for 2 to 3 minutes until the seeds begin to pop.
2. Add the onion, dried chiles and serrano chiles and cook the ingredients for 5 to 7 minutes or until they are translucent and soft. Stir constantly.
3. Add curry leaves, coriander seeds and turmeric; stir until combined.
4. Add tomato and cook for five minutes. Stir in eggplant, potatoes, toor dal and salt.
5. Add 6 cups of water. Cover and bring to a boil; reduce to a simmer for 10 minutes, or until the potatoes are soft.
6. Add fresh cilantro, tamarind paste and asafetida; continue simmering for five minutes, covered.
7. Season to taste with salt and tamarind paste. Serve hot.

Cooks Note: Urad Dal are black lentils that has been split and skinned. You can purchase them already split and skinned at your local Indian market. They are also referred to as white lentils.
The first dosai shell you cook is often unusable. Consider it practice and it seasons the pan for the rest of the shells.
Sambhar is one of the most popular dishes in South Indian cuisine. This view accompanies most every meal.

kidcoos3

10-10-2009, 11:25 AM

Are there any recipes for the chimichurri in the 09 book? It was one of my favorites last year.

GingerC

10-11-2009, 03:01 PM

cassiez76

10-11-2009, 03:24 PM

thanks!

it was served over ice with a passion fruit frothy goodness on top!

i haven't even checked out my food and wine fest cookbook in detail yet.

we're going grocery shopping in a few. i'm so making spinach dip and cheddar cheese soup this week!

i'm going thru this thread slowly, i hope the Sirloin Asado con Chilaquiles from san angel inn are in here! (Chilaquiles - layers of fried corn tortilla, green tomatillo sauce, topped with fresh cheese, onions, sour cream) the sauce is very yummy!

i'm so happy this thread is active again! i need some new dishes to cook!

Tatania

10-12-2009, 04:12 AM

I would love the recipe for the Lobster & Scallop Fisherman's Pie from the Ireland booth at F&WF. I was so disappointed to get home and look at my cookbook and see that the recipe was not in there. I should have looked at the cookbook before heading home.

I'll PM you a person who can probably help.

Are there any recipes for the chimichurri in the 09 book? It was one of my favorites last year.
There is a recipe from the 2007 Food and Wine festival which I posted on page 138 - #2063. It's the same as this years.

cassiez76 - looks like the Chilaquiles is in this years recipe book. They've had it in the past few years. BTW, I found there was too much rice in the Pollo con Arroz recipe. 4 cups of dry rice makes enough to last a LONG time.

I made the Dolce de Leche cookies tonight so i could use up the Argentine Dolce de Leche I had in thre fridge. I remember the cookie part as tasting sweeter at the F & W Festival and perhaps a softer cookie. Maybe I had them in the oven too long. I'm making the Italian Lemon Tart from Delicious Disney Desserts for Thanksgiving tomorrow and will take a picture.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Disney%20World%202009/DulcedeLecheCookies.jpg
Dolce De Leche Cookies from 2009 Food and Wine Cookbook

Cocktail Recipes including some from the new Disney bar menu. A big thanks to bartender Kevin at the Outer Rim Lounge for putting up with all my questions about amounts.

The Sunriser
Victoria Falls Lounge, Animal Kingdom Lodge, WDW
1 serving

Pour 1 ¼ oz. coconut rum & ½ oz banana liquer in ice filled glass. Fill glass with equal parts orange juice, pineapple juice and cranberry juice.

Siesta Sangria
Siesta’s Pool Bar, Coronado Springs Resort, WDW
1 seving

1 ½ ounces triple sec or Grand Marnier
3 ounces each pineapple juice and orange juice
1 ½ ounces cabernet sauvignon

Fill tumbler with ice. Add remaining ingredients and serve. For a party – increase amounts and pour over macerated fruit. Let stand overnight so fruit flavors soak in.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Disney%20World%202009/Barmenu_3.jpg
Raspberry Rain
WDW General Bar Menu

2 ounces Rain Organics Red Grape Hibiscus Vodka
1/2 oz Chambord
4 fresh raspberries
4 fresh lychee
juice from 1/2 lemon
soda water

Muddle the fruit in a tumbler. Add ice cubes, then top with vodka, juice squeezed from about half a lemon. Stir well and top the glass with soda water.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Disney%20World%202009/Barmenu_2.jpg
Antioxidant Cocktail
WDW General Bar Menu

1 1/2 ounces Finlandia Wild Berries Vodka
1/2 ounce Chambord Black Raspberry Liqueur
1 oz Bossa Nova Açai Juice with Agave
1 oz. Aloe Juice
Fresh Lychees
½ lemon cut into 2 wedges

Fill glass with ice, then add the vodka, Chambord and juices. Squeeze some of the lemon wedges on the drink, then garnish with the remaining lemon wedge and the lychee.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Disney%20World%202009/Barmenu_6.jpg

Very Berry Punch
WDW General Bar Menu

1.5 oz Finlandia Wild Berries Vodka
.5 oz Chambord Black Raspberry Liqueur
.5 oz Peach Schnapps
1 oz fresh orange juice
2 oz cranberry juice
1 oz grenadine

Fill a highball glass with ice and add the remaining ingredients.

Dobos Torte
Wolfgang Puck - Signature Dinner, for Food and Wine Festival 2009, Downtown Disney
1 (9-inch) round torte

Cake:
12 ounces unsalted butter, cut into chunks
1 vanilla bean, split in half lengthwise
2 ounces powdered sugar
10 eggs, separated
1 cup sugar
7 ounces cake flour, sifted

Chocolate Buttercream:
1 cup sugar
1/4 cup water
2 eggs plus 1 egg yolk
1 pound butter, cut into pieces
12 ounces bittersweet chocolate, melted
1 tablespoon rum, optional

Caramel Topping:
6 ounces sugar

Cake: Preheat the oven to 400 degrees F. Mark the outline of a 9-inch cake pan on parchment paper. Repeat until you have 6 marked circles.

Place butter and vanilla in mixing bowl. Warm over low heat to soften. Transfer to a mixer and whip for 1 minute. Add powdered sugar and continue to whip another 5 minutes, until smooth and well blended. Lower the speed and add the egg yolks. Continue to whip for 2 to 3 minutes, until light.

In another mixing bowl, whip the egg whites until soft peaks. Add the granulated sugar and increase speed of the mixer. Whip until stiff but not dry. Fold the meringue into the egg yolk mixture. Gently fold flour into the egg mixture. Divide the batter equally among the 6-marked circles. With an offset spatula, spread the batter about 1/4-inch thick to fill in the marked circle. Bake in preheated oven for 6 to 8 minutes or until light golden in color. Allow to cool. Transfer each cake circle onto a 9-inch cake board. Reserve.

Chocolate Buttercream: In a saucepan, combine the sugar and water. Boil to 240 degrees F or soft ball stage on a candy thermometer. Do not stir.

Meanwhile, in a mixer, beat the eggs and egg yolk until light and ribbony. Lower the speed and gradually pour the hot syrup into the egg mixture. Increase the speed and whip mixture until room temperature. Add the butter, 1 piece at a time. Then add the melted chocolate and rum, if desired. Continue to whip until smooth and well blended.

Caramel Topping: Cook sugar until is amber in color. Pour caramel over 1 of the reserved cake layers. Run edge of a chef's knife in butter. With the help of the buttered edge knife, spread the caramel to cover the entire surface of the cake circle. Allow to cool to set the caramel. Cut into 12 equal pie cuts. Reserve.

To assemble torte: Reserve half of the Chocolate Buttercream. Using some of the remaining buttercream, spread a 1/8-inch layer on top of the first cake layer. Continue layering the remaining the 4 remaining cake circles and spreading the buttercream. When all 5 cake layers have been frosted, frost the sides and top of the cake. Use a pastry comb to finish the sides of the layered cake. Mark the top of the cake into 12 pie sections. Pipe the remaining buttecream on top of each pie section and arrange the caramel slices on top of the piped cream at an angle.

kidcoos3

10-12-2009, 08:59 AM

There is a recipe from the 2007 Food and Wine festival which I posted on page 138 - #2063. It's the same as this years.

I tried that recipe once, it definitely didn't seem like what we had last year. The recipe here calls for 2 cups of liquid with only a few dry ingredients. What we had last year was more like an herb salad - this is more like a sour salad dressing.

redzinner

10-12-2009, 09:15 AM

The Swan and Dolphin Resort just published their October recipe: http://www.swandolphin.com/recipeclub/images/1007l.jpg

Pumpkin Cheesecake

Ingredients for Cheesecake:
1 Lb. Cream Cheese
10 Oz. Canned Pumpkin
6 Oz. Sugar
4 Each Eggs
4 Oz. Heavy Cream
1 Tsp. Cinnamon
1/2 Tsp. Ground Clove
1/2 Tsp. Nutmeg

Ingredients for Crust:
2 Cups Graham Cracker Crumbs
Melted Butter

Method of Preparation for Cheesecake:
With an electric mixer, mix the cream cheese and sugar until it is free of lumps. Add the pumpkin and spices. Mix until all the items are completely combined. Add the eggs slowly, mixing and scraping as you go. Last, mix in the heavy cream. Set aside.

Method of Preparation for Crust:
Mix together Graham Cracker crumbs and only enough butter to hold the crumbs together. Pack this crust in a half-inch layer on the bottom of a 10" greased cake pan. Pour the cheesecake batter in the mold and bake at 325° until a "testing" knife comes out clean from the center. Approximate baking time is one hour, depending on the oven.

Presentation:
Place a slice of cheesecake on serving plate of your choice.

Serves 6-8

:thumbsup2 I prepared this recipe yesterday. Made some changes since DH is gluten intolerant so could not use graham crackers for the crust. Instead I crumbled some gluten free shortbread cookies, enough to make the suggested 2 cups. It only took 1/4 cup of melted butter to provide the glue to hold the crumbs together.
Baked the cheesecake in a 9 inch springform pan placed in a piece of tin foil protective base, so the butter from the crust wouldn't mess-up the oven.

This is not a sweet dessert. The texture (and taste) is very similar to a pumpkin pie. I suppose the texture is due to the 4 eggs in the recipe. I also used the whole 15 oz of pumpkin that comes in the can ... just couldn't bring myself to throw that last bit away. It did take about an hour 10 minutes to bake. Upon cooling the top cracked a bit which of course didn't affect the taste but wasn't a very nice presentation.

DH loved it! His comment was that it had lots more flavor than store bought pumpkin pies.

GingerC

10-12-2009, 12:03 PM

I'll PM you a person who can probably help.
Thank you. I don't have enough posts to PM you back. I'll be sure to post if/when I receive the recipe.

Ginger

cassiez76

10-12-2009, 12:08 PM

thanks Tatania!

i'm such a genius :idea::idea::idea: sometimes....i searched online for it and found it on the orlando newspaper online.

then i was reading my food and wine fest cookbook to write the cheddar cheese soup ingredients down and saw it. :lmao:

all these recipes look great, i've already got meals planned for next week. lol

GingerC

10-12-2009, 01:04 PM

Wow, that was quick. I emailed WDW maybe 30 minutes ago and already received my response.

Lobster and Scallop Fisherman’s Pie
Food & Wine Festival 2009, Ireland - Epcot®

Ingredients:
3 ounces butter
¼ cup olive oil
2 cups diced onion
2 cups diced celery
2 cups diced carrot
¼ cup flour
¼ cup brandy
2 ½ pounds of bay scallops
2 quarts of lobster bisque
2 ½ pounds of lobster meat, chopped
1 teaspoon tarragon
6 dashes of Tabasco sauce
To taste salt
To taste pepper

Method of Preparation:
1. In a large stock pot, sweat vegetables in oil and butter.
2. Add flour and mix well.
3. Add brandy and cook off alcohol.
4. Add bay scallops and lobster bisque
5. Bring to a boil.
6. Add lobster, tarragon and Tabasco sauce.
7. Salt and pepper to taste.
8. Portion the mixture into crème brulee container using a two ounce ladle.

Ingredients for Mashed Potatoes:
6 to 8 potatoes, peeled
½ cup butter
1 cup heavy cream or milk
To taste salt
To taste pepper

Method of Preparation:
1. In a large pot, place peeled potatoes and cover with water. Bring to a boil. Let them cook until soft.
2. Drain the water and place the potatoes in a large bowl. Using a hand mixer, mash the potatoes first.
3. Add butter and heavy cream. This will make for a smoother mashed potatoes.
4. Season with salt and pepper.

Ingredients for Lobster Bisque:
1 pound raw lobster tail
1/3 cup butter
1 medium onion, chopped
2 shallots, finely chopped
¼ clove of garlic, crushed
4 cups fish stock
4 whole black peppercorns
2 ½ cups water
1/3 cup flour
1 ¾ cup tomato puree
2 tablespoons cognac
1 pinch nutmeg
1 teaspoon chervil
1 teaspoon tarragon

Method of Preparation:
1. Melt half of the butter in a large pan, add the onion and cook until translucent. Add the garlic and shallots and cook for a few minutes.
2. Add the lobster, fish stock, peppercorns and water. Bring to a boil, reduce the heat and simmer for 20 minutes.
3. Remove the lobster from the stock, cool and take the meat from the shells and set aside.
4. Crush the shells and return to the pan.
5. Continue simmering for 40 minutes. Strain the stock through a sieve lined with cheesecloth.
6. In a blender, blend the lobster flesh with a little of the strained stock until smooth.
7. Mix the four and remaining butter to make a paste.
8. Add the pureed lobster mixture, tomato puree, cognac, cream and nutmeg. Salt and pepper to taste.
9. Blend well.
10. Add the tarragon and chervil and the remaining stock and cook, stirring continuously over high heat until the soup thickens.
11. Reduce and simmer gently for 5 minutes.

MickeyWanaBe

10-12-2009, 01:19 PM

I would love the recipe for the Lobster & Scallop Fisherman's Pie from the Ireland booth at F&WF. I was so disappointed to get home and look at my cookbook and see that the recipe was not in there. I should have looked at the cookbook before heading home.

Ditto! I just flipped through it quickly and didn't study it. I never think about getting the recipes while I am there. I just get the cookbooks and I usually find want I want in there. I guess I wasn't so lucky this time.

Here are some pictures to makes everyone's mouth water and hopefully inspire someone that is going down soon to seek out the recipe for us... PLEASE!

http://i203.photobucket.com/albums/aa73/baerstaci/IMG_8325.jpg
http://i203.photobucket.com/albums/aa73/baerstaci/IMG_8329.jpg

http://i203.photobucket.com/albums/aa73/baerstaci/IMG_8323.jpg
Look the line for this one is even in the shade!
http://i203.photobucket.com/albums/aa73/baerstaci/IMG_8321.jpg

MickeyWanaBe

10-12-2009, 01:23 PM

Wow, that was quick. I emailed WDW maybe 30 minutes ago and already received my response.

Lobster and Scallop Fisherman’s Pie
Food & Wine Festival 2009, Ireland - Epcot®

Wow, thank you so much! :worship: I wouldn't have even need to beg...

You hadn't responded when I started my post and uploading my pictures.

Thanks again!

Tatania

10-13-2009, 03:56 AM

Thanks for posting that so quickly GingerC! I'll be giving it a try at home.

I tried to fulfill some of the outstanding requests at the Kona Cafe but Chef Michael Thompson (who came up with the currrent menu) is no longer there and apparently the recipe print-outs have gone with him. They had the 2 below in the kitchen and promised to send me the rest - but of course, nothing.
The Pan Asian Pasta request is the same dish and same recipe I was given last year - except perhaps they used Bow Tie pasta one day because they ran out of Chinese egg noodles? I would simply substitute Bow Tie Pasta if you prefer it.
The Volcano dessert request: there is no dessert like the one described on the menu unless the person means the Kilauea Torte - recipe on page 12? There is no lava cake type item on the dessert menu.

does anyone have the recipe for Kona's crab cakes?
Thanks
Robin

Crab Cakes
Kona Café, Disney's Polynesian Resort, WDW (Chef Michael Thompson)
Yield: ½ gallon

Crab Cakes
3 - 1 LB cans Lump Crab Meat
1 cup Mayonnaise
2 TBSP Dry Mustard
1 bag Panko Bread Crumbs
½ Red Pepper, diced
3 TBSP Toasted Coriander, ground
2 TBSP Grated Fresh Ginger
1 TBSP Salt
10 each Fresh chives, chopped fine
Basil Oil (below)
Chili Oil (below)
Chipotle Pepper Mayonnaise (below)
Greens Mix (below)
Lemongrass Crème Fraîche (below)

Place crabmeat into a bowl; look over for any possible shells remaining. Add 1/2 bag of Panko breadcrumbs and remaining ingredients; mix well. Place remaining bread crumbs in a bowl. Scoop out crap mix and formed into a cylinder then coat lightly in breadcrumbs. Keep refrigerated and covered until ready to cook.
Preheat oven to 400°. In a hot pan, lightly coated in Canola oil, sear the crab cakes on top and bottom of cylinders till a golden brown. Place crab cakes in oven for 6-8”; this will heat the center of the crab cake.

Basil Oil
1/4 cup Canola Oil
1 bunch Fresh Basil
Handful Fresh Spinach

Place fresh basil and spinach in a blender; add oil and blend until liquefied; add more oil if necessary. Let sit at least overnight in the refrigerator; best results when it sits for 3 to 4 days. Strain oil through cheese cloth and oil is ready for use.

Chili Oil
1/4 cup Canola Oil
1 TBSP Chili powder

Combine ingredients and allow to sit at least overnight, like Basil Oil. This is best when it sits for 3 to 4 days. No need to refrigerate.

Chipotle Pepper Mayonnaise
1 can (7 Oz) Chipotle Peppers
2 egg yolks
1 quart canola oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 TBSP Water
2 TBSP Lemon Juice

Remove chipotle peppers from can and clean out as many of the seeds as possible. In a food processor, place the egg yolks. Have food processor running while slowly drizzling in the oil to make a mayonnaise. Once you have a mayonnaise, add the remaining ingredients. If it becomes too thin, add more oil slowly.

Greens Mix
1 lb. Mixed Greens
Zest of 1 lemon
1 whole Red Pepper, julienne
1 whole Red Onion, julienne
½ Cucumber, thinly sliced at an angle
Pinch salt and pepper
¼ cup Lemon Vinaigrette

Toss all ingredients in bowl right before service.

Lemongrass Crème Fraîche
1 TBSP fresh grated lemongrass (grated very fine)
2 TBSP sweet chili garlic sauce
¼ cup Key lime juice
1 TBSP minced fresh cilantro
1 cup Crème Fraîche
½ tsp Kosher salt
¼ tsp White Pepper, crushed

Combine and blend (do not beat) all ingredients until well incorporated.

Presentation or Assembly
On a salad plate, arrange three of the crab cakes in a triangle shape. Top with greens mix, then drizzled basil oil and chili oil around plate. Top the greens and crab cakes with strips of Chipotle Pepper Mayonnaise or Lemongrass Crème Fraîche.

If anyone's going to Kona Cafe soon, could you please request the Tuna Oscar recipe? I forgot to ask for it and I'm dying to try it at home! Yum Tuna Oscar!
Thanks...

Ahi Tuna Oscar
Kona Cafe, Disney's Polynesian Resort
Yield: 4 servings

For the “Asian blackening spice”
1/2 tablespoon cayenne pepper
1 ½ tablespoon Hungarian paprika
1 ½ tablespoon kosher salt
2 teaspoons black sesame seeds
¼ each full sheet of sushi nori

For the Wasabi Hollandaise Sauce
2 tablespoons pasteurized egg yolks
1 tablespoon lemon juice, fresh squeezed
1 cup clarified butter
½ teaspoon honey
1 teaspoon wasabi powder
1 teaspoon rice vinegar
½ teaspoon kosher salt (to taste)

For the Tempura Batter
½ cup all purpose flour
½ cup cornstarch
1 cup ice water
3/4 teaspoon kosher salt
½ tablespoon baking soda
1 tablespoon white vinegar

For the finished plates
4 each 6-7 ounce fresh Ahi tuna steaks with skin and blood line removed (at least ¾ inches thick)
4 tablespoons “Asian blackening spice”
4 tablespoons clarified butter
12 each intact pieces of jumbo lump crabmeat (3 per plate)
1 cup tempura batter
20 spears pencil asparagus, trimmed of the woody bottom of the stem (5 per plate)
12 slices very ripe tomato, ¼ inch thick (3 per plate)
2 tablespoons olive oil
1 tablespoon Kosher Salt
½ tablespoon freshly ground black pepper
1 cup wasabi hollandaise sauce

Method of Preparation:
1. For the Asian blackening spice, grind the sushi nori in a coffee grinder or mini food processor until it is the consistency of a powder. Mix all remaining ingredients for the Blackening spice mix.
Reserve until just before cooking the tuna steaks.

Make the wasabi hollandaise sauce as follows,
1. Place a drop of cold water into a medium sized stainless steel mixing bowl on top of a suitable saucepan with boiling water inside. This is creating a double boiler with the bowl as the top half.
2. Add egg yolks and lemon juice to the mixing bowl, whisk with a thin wire whisk until the eggs are the consistency of medium custard. If the eggs start to cook too much, remove from the heat.
3. When the eggs are a custard-like consistency, whisk in the clarified butter in a thin stream until incorporated.
4. Mix the honey, wasabi powder, and rice vinegar in a small bowl until well incorporated and then add to the hollandaise sauce. Mix until well blended and season to taste with kosher salt.

Make the tempura batter by mixing all ingredients and mixing just to incorporate with a wire whisk. Do not over mix the batter, it can be slightly lumpy. Let it rest for at least ½ hour before using.

Fry the crabmeat by placing the lump crab in a bowl, adding the tempura batter, carefully mixing to coat, then removing the crab with a fork and dropping into a 350 degree F deep fat fryer until crisp.
Drop the crab in separate pieces so it will not stick together in the batter. Season with Kosher salt immediately upon removing from the fryer. Hold warm in a low oven until needed for up to about 10 minutes.

Coat the top and bottom of the tuna steak with the Asian blackening spice. Preheat a cast iron or heavy bottomed skillet on high heat until very hot, then carefully add clarified butter and place the tuna into the pan. Sear until you have formed a crust, then turn and cook the other side until similarly crusted. This should take about 1 minute per side and the tuna will be rare at this point. To cook to a higher degree of doneness, reduce the heat to medium and continue to cook on each side until it is to individual liking. Steam the asparagus and griddle the tomatoes while the tuna is cooking.

Steam the asparagus in the microwave or in a steamer until it is bright green and al dente. It should retain some crispness. Season with Kosher salt and black pepper immediately.

Season tomato slices with kosher salt and black pepper, then a few drops of olive oil. In a preheated non-stick pan or pancake type griddle, cook the tomato slices until lightly browned on each side.
Using a spatula, remove the tomato slices and place three slices in the center of each of four large dinner plates (Ask your guests to search for the “hidden Mickey”)

Presentation or Assembly:
1. Slice the tuna on an extreme angle from top corner to opposite bottom corner. Place on the tomatoes in the center of the plates.
2. Arrange the asparagus spears, tips upward on each plate, leaning on the tuna.
3. Carefully pour ¼ cup of wasabi hollandaise sauce over the tuna and asparagus (mostly down the center, so as not to hide the tuna).
4. Finally, place three tempura fried crab pieces atop the tuna, asparagus, and sauce.
5. Serve immediately.

Tatania

10-13-2009, 04:57 AM

Sunken Treasure - I got this a while back but it's still on the request list, so in case it wasn't posted:

Sunken Treasure
Tambu Lounge, Polynesian Resort, WDW

1 oz Malibu Rum
1 oz Midori
Orange Juice and Pineapple Juice
Sprite
.5 oz Blue Curacao

Fill tumbler with ice and pour in the rum and Midori. Fill the rest of the glass 3/4 with equal parts OJ and Pinapple Juice and shake. Top with sprite and float .5 oz of Blue Curacao on top.

quiltymom

10-13-2009, 07:15 AM

Thank you so much for the Tuna Oscar recipe! I had forgotten all about that. What a treat to get it now. Thanks ... :goodvibes

Also, I'll be cruising on the Disney Wonder next week - we leave on Friday afternoon. If anyone has any requests from there I'll try my best to see if I can get them. And to be save, PM me as well just in case I forget to check on here before I leave.

piratesmate

10-13-2009, 12:46 PM

Just keeping them all together...
Sod the Stew
Anyone have the recipe? I have been craving this stuff since I went there in December '08, so I would LOVE the recipe. I am going back in 23 days, so if no-one has it, I can ask, but I would love to make it before we leave. So, help please?

And some I hadn't posted before...

House of Blues' Key Lime Martini
Yield: 1 serving.

2 ounces Absolut vanilla-infused vodka
1.5 ounces Monin key lime syrup (see note)
1 ounce sour mix
2.5 ounces half-and-half
Mint sprig and lime wedge for garnish
Graham cracker crumb-rimmed martini glass

1. Shake ingredients with ice.
2. Strain into martini glass.
3. Garnish with lime wedge and mint sprig.

Recipe note: Monins flavored syrups are sold at some liquor stores. Also, consumers can order Monins flavorings from monin.com, or by calling 1-800- 966-5225.
[Source: Orlando Sentinel]

= = = = = = = = = = =
Chefs de France Creme Brulee
Yield: 7 servings.

8 egg yolks
1 cup half and half
3 cups heavy cream
1 cup granulated sugar
1 vanilla bean
Brown sugar

1. Whisk eggs with sugar until blended, incorporate the half and half and cream. Mix in the vanilla bean and refrigerate overnight.
2. Heat oven to 200 F. Remove vanilla bean, pour mixture into individual baking dishes, place them on a sheet pan of water (so the creme brulee won't burn), and cover with another pan on top of the baking dishes. Bake 1 1/2 hours.
3. Remove from oven and chill. Sprinkle a layer of brown sugar on top the creme brulee and broil until melted and caramelized. Cool and serve.

[Source: Orlando Sentinel]

= = = = = = = = = =
Canton Beef
Epcot's Nine Dragons Restaurant
Yield: 4 servings.

8 oz beef flank steak
1 green pepper
1 red pepper
1 small onion
1 c cooking oil

Marinade:
4 Tbl water
¼ tsp salt
¼ tsp chicken base
¼ tsp sugar
1 egg white
1 tsp cornstarch

Sauce:
1 Tbl soy sauce
1 tsp oyster sauce
1 tsp wine
1 tsp chicken stock
½ tsp chicken base
½ tsp sugar
Pinch white pepper
1 tsp cornstarch
¼ tsp sesame oil

1. Slice beef flank steak. Combine marinade ingredients. Marinate beef in a bowl for at least 30 minutes. Cut peppers and onion into bite-size pieces. Set aside.
2. Mix the sauce ingredients in a bowl and set aside.
3. Place approximately 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat. Place marinated beef in heated oil and cook until almost done. Drain beef into a strainer. Set aside.
4. Leave about a teaspoon of oil in the wok. Place it back on the stove. Stir-fry onion and peppers for 30 seconds. Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula.
5. When sauce mixture begins to darken in color, place beef back into the wok and stir-fry swiftly. The dish is done when the peppers have softened. Serve hot with steamed white rice.
[Source: Orlando Sentinel]

= = = = = = = = = =
House of Blues Jambalaya

Creole jambalaya sauce:
1 1/3 ounce vegetable oil
5 ounces diced smoked tasso ham
5 ounces quartered andouille sausage
12 1/2 ounces diced celery
12 1/2 ounces diced onion
8 1/3 ounces diced green bell pepper
2 tablespoons House of Blues Louisiana Spice
1 tablespoon minced garlic
4 1/2 cups diced canned tomatoes
Generous 3/4 cup tomato sauce
2 bay leaves
Generous 3/4 cup water
4 1/2 ounces chopped green onions
2 teaspoons chicken base

Jambalaya:
1 ounce butter
1 teaspoon Louisiana Spice
3 ounces chicken breast, cut into bite-sized pieces
10 ounces of Creole jambalaya sauce
10 ounces cooked white rice
2 roasted chicken drummettes
3 ounces (50-60 count) medium shrimp
2 ounces andouille, cut in half lengthwise, grilled
2 teaspoons chopped parsley
1 Scotch bonnet
2 roasted green onions

1. For sauce, heat oil in a pan. Sauté tasso and andouille. Add onion, celery, peppers, garlic, stirring occasionally. Sauté 15 minutes. Add Louisiana Spice. Mix tomatoes, tomato sauce, bay leaves. Add to pan. Cook 10-15 minutes, stirring occasionally. Add green onions, water, chicken base. Cook 45 minutes on low heat. Refrigerate until ready to use. Sauce is best when made a day in advance. Before serving, pick out and discard bay leaves. Makes 3 1/3 quarts.
2. For jambalaya, heat butter in sauté pan. Season chicken and shrimp with Louisiana Spice. Sauté in butter on medium high 2 minutes. Add 10 ounces of jambalaya sauce, rice and mix for one minute. Spoon mixture into serving bowl. Garnish with roasted onions and drummettes and grilled andouille. Position Scotch bonnet pepper in center and dust with Louisiana Spice and parsley. Yield: 1 serving.

Recipe note: House of Blues Louisiana Spice can be purchased at the HOB for $6 in 3.3-ounce packages.

<Source: Orlando Sentinel>

= = = = = = = = = =
Ensalada De La Casa
San Angel Inn

12 ounces green lettuce mix
1 small jícama, peeled and cut into strips
1 small can of cactus strips
1/2 pound cherry tomatoes, cut in half
1/2 of a small red onion, cut into slices
1/2 of a red bell pepper, cut into slices
1/4 cup shredded Monterey Jack cheese
1 avocado, peeled and cut into slices

House ranch dressing:
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon white vinegar
1 teaspoon freshly minced garlic
1/2 teaspoon salt
1 teaspoon sugar
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/8 teaspoon tarragon
1/8 teaspoon ground oregano
1/8 teaspoon ground basil
1 teaspoon chopped fresh parsley
1 teaspoon chopped chipotle pepper
3 teaspoons cilantro
Milk as needed

1. For dressing, combine all liquid ingredients in a bowl, whipping at medium speed until smooth. Add dry ingredients and mix well (you may add milk to obtain desired texture). Refrigerate until ready to serve.
2. In bowl, toss salad ingredients. Add dressing to taste.

[Source: Orlando Sentinel]

[Source: Orlando Sentinel]
= = = = = = = = = =
FILE CHICKEN GUMBO
House of Blues
Yield: 12 (10 ounce) servings.

2 Tbl olive oil
12 oz frozen cut okra
½ lb yellow onion, cut in ¼” dice
¼ lb celery, cut in 1/4” dice
¾ lb green bell pepper, cored and seeded and cut in ¼” dice
1 Tbl minced garlic
¼ lb andouille sausage, split and sliced in ¼” rounds
2 qt chicken stock
1¼ Tbl Kosher salt
1 tsp Cajun seasoning
6 oz diced tomatoes, canned
2 oz brown roux (see note)
1 tsp gumbo file
8 oz chicken breast, cut in 1” dice
2 c cooked white rice
2 Tbl freshly chopped parsley

1. In a saucepot, heat half of the oil to the smoking point, add half of the okra and sauté until light brown and slimy looking. Lower the heat to medium; add onions, celery, pepper, garlic and andouille; sauté until the vegetables become translucent. Be careful not to burn. Add the diced tomatoes, Cajun seasoning and 1 tablespoon of the salt; mix well.
2. Crumble roux into chicken stock. Whisk until the roux is completely dissolved. Mix chicken-stock mixture with vegetables. Bring to a boil and let simmer 10 minutes. Stir frequently so the gumbo does not burn into the bottom of the pot.
3. In a sauté pan, heat remaining oil to smoking point. Add chicken and remaining salt. Sauté until the chicken is cooked through and slightly brown. Add the rest of the okra and cook until hot. Drain well and add to the gumbo with the file; mix well.
4. To serve, put 2 ounces of rice into a bowl and ladle 10 ounces of gumbo over rice. Garnish with the parsley.

How to make brown roux: In a heavy stockpot, heat 2 cups vegetable oil to 150 F. Slowly whisk in 1 pound flour, mixing well. Cook in a 375 F oven for about 2 hours. Stir every 15 minutes. Roux is done when chocolate brown in color. You can freeze the roux in small portions and use as needed in recipes. [NOTE: Making a proper roux (pronounced "ROO") is a critical step in this recipe. Rouxs change character and color the longer they are cooked. Dark roux, such as the one used in this recipe, adds a nutty, toasty layer of flavor to the gumbo.]

<Source: Orlando Sentinel>

= = = = = = = = = =
Flourless Chocolate Cake
The Hollywood Brown Derby at Disney-MGM Studios
Yield: 12 servings.

1 cup butter, unsalted
1 cup dark chocolate chips (special dark or bittersweet)
1/3 cup cocoa powder
2 tablespoons fresh brewed espresso (instant can be substituted)
2 tablespoons hot water
1 cup sugar
6 eggs
2 tablespoons rum

Icing:

1 cup heavy cream
1 cup dark chocolate chips (special dark or bittersweet)

1. Heat oven to 250 F.
2. In microwavable bowl, mix butter and 1 cup of the chocolate chips. Place in microwave on low power, 1 minute at a time until completely melted, stir until smooth. Set aside.
3. In another bowl, dissolve cocoa powder with espresso and hot water, stirring until you have a smooth consistency, set aside.
4. In another bowl, large enough to hold all ingredients, combine eggs, sugar and rum, stirring until combined.
5. Add coffee/cocoa mixture to egg mixture and then the chocolate mixture to the egg/cocoa, stirring until you have a smooth and creamy consistency.
6. Pour into 12 buttered cupcake tins, or 6 1/2-cup buttered ramekins. If using ramekins, place on baking sheet. Bake at 250 F 30 minutes. Cakes should souffle only very little. Be careful not to over-bake. Remove from oven and let cool.
7. Place in the freezer 3 hours or overnight. Remove from pans and place on a wire rack over a sheet pan.
8. Prepare the icing by placing the heavy cream in a saucepan and bring to a boil. Remove from heat and add the remaining cup of chocolate chips, stir until smooth. Pour chocolate over cakes, making sure to cover sides. Refrigerate until ready to serve.

<Source: Orlando Sentinel>

= = = = = = = = = =
House of Blues Creole Bell Peppers With Shrimp and Mirliton Stuffing
Yield: 6 servings.

6 green bell peppers, cut in half and seeded
1 tablespoon olive oil

Stuffing:

1 pound (50-60 count) shrimp
4 mirlitons (chayote squash), seeded, diced
1 roasted eggplant, peeled, chopped
1/2 cup sliced mushrooms
1/2 of a large yellow onion, diced
1/2 of a red bell pepper, diced
1 green bell pepper, diced
1/4 cup chopped celery
2 tablespoons chopped garlic
1 cup clam juice
4 ounces white wine
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon Cajun seasoning
1 cup bread crumbs
1 tablespoon olive oil

Green chili sauce:

1/2 pound tomatillos, peeled
1 medium tomato, cored
2 jalapenos, stemmed, seeded
1/2 of a large yellow onion, roughly chopped
2 garlic cloves, chopped

1. For green chili sauce, combine ingredients in saucepan. Bring to boil and let simmer until tomato and tomatillos break up. Puree in blender.
2. For stuffing, blanch mirlitons in lightly salted water until soft and tender, about 20 minutes. Sauté onions, peppers, celery, mushrooms, garlic and mirlitons with the butter until translucent. Mix in seasonings. Add wine and clam juice; bring to boil. Add eggplant, bring back to boil, then simmer until eggplant becomes mushy. Add shrimp. Simmer until shrimp are cooked through. Remove from heat and stir in bread crumbs.
3. To assemble, blanch the green bell peppers in lightly salted water 2 minutes; cool. Add 1⁄2 cup of stuffingto each pepper half. Spread oil in baking dish, and fill with stuffed peppers. Bake in 350 F oven 20 minutes (internal temperature should reach 155 F).

= = = = = = = = = =
Chicken Jambalaya from Boatwright's
Yield: 5-7 servings.

1 lb. boneless chicken thighs, cut into small pieces
3/4 cup roughly chopped andouille sausage
3 Tblsp oil
1/2 cup diced onion
1/3 cup diced celery
1/3 cup diced green peppers
1/4 tsp cayenne pepper
2 1/2 cups uncooked rice
2 Tblsp Creole or Cajun seasoning
2 Tblsp tomato paste
3 cubes chicken bouillon dissolved in 5 cups hot water
Salt and freshly ground black pepper to taste

1. Add oil to 4-quart saucepan. Cook chicken and sausage in pan just long enough to sear the outside of the meat. Add onion, celery, green peppers, and cayenne pepper to the meat. Cook until onions are translucent.
2. Add rice and Creole or Cajun seasoning to pan, stirring slowly to coat the rice. Add tomato paste and the chicken stock. Stir well.
3. Cook on low heat until all water has been absorbed. Add salt and pepper until seasoned to taste.

= = = = = = = = = =
House of Blues Bayou Shrimp and Grits
Yield: 6 servings.

2 lbs. shrimp (16 to 20) peeled, deveined, tail on
3 tsp kosher salt
3 cups buttermilk
6 cups tempura flour (6 cups flour, 1/2 tsp each pepper, salt, baking powder)
6 oz. freshly grated Parmesan
1/4 cup chopped parlsey
Chipotle marinara sauce (see note)
Sauteed spinach (see note)
Cheddar cheese grits (see note)

1. Season shrimp with salt. Coat with buttermilk. Dredge in flour. Deep fry at 375 F until golden. Remove from fryer; drain.
2. Place 4-ounce scoop of grits in center of 12-inch pasta bowl. Ladle 4 ounces of marinara sauce around grits. Place 6 shrimp around bowl on top of the sauce with tails facing out. Place a pile of spinach on top of grits. Place one shrimp straight up on top of spinach. Sprinkle parsley and cheese over entire dish.

Chipotle Marinara sauce:
Heat 1 tablespoon olive oil in pot. Saute 2 tablespoons diced yellow onions, 1 tablespoon minced garlic until onions are translucent. Add 28 ounces diced tomatoes, 1 teaspoon sugar, 1 teaspoon Italian seasoning and 1 teaspoon chopped chipotle peppers (canned). Stir and bring to simmer. Simmer 45 minutes on low to medium heat, stirring occasionally. Remove from heat. Puree until smooth. Stir in 1/4 cup chopped parsley. Keep warm until needed.

Cheddar cheese grits:
In pot, bring 1 quart water, 2 1/2 cups milk, 1/2 teaspoon salt to boil. Whisk in 1 1/2 cups quick grits. Simmer 5-10 minutes, stirring constantly. Remove from heat. Top with 4 ounces each shredded American and cheddar cheeses and 1/2 teaspoon Cajun seasoning. Keep warm until needed.

Sauteed spinach:
Saute 1 pound fresh spinach in 1 teaspoon unsalted butter, turning with tongs until wilted. Season with coarse salt.

<Source: Orlando Sentinel>

= = = = = = = = = =
Planet Hollywood's Blackened Mahi-mahi
Yield: 1 serving.

6-oz. mahi-mahi fillet
Blackfish seasoning to taste (see note)
Vegetable oil
1 1/2 cups cooked jasmine rice
6 oz. tropical fruit salsa (see note)
2 cilantro sprigs for garnish

1. Rinse fish under cold water. Pat dry. Dust with seasoning.
2. Brush grill grate and wipe with vegetable oil. Heat grill. Place fish on hot grill. Grill, turning once, until center is cooked.
3. Mound rice in middle of serving plate. Place cooked fish on top. Top with tropical fruit salsa. Garnish with 2 cilantro sprigs.

Tropical salsa: Combine 8 ounces each red and green bell peppers, 12 ounces diced red onion, 1 diced and peeled papaya, 1 diced and peeled mango, 1/2 of a cored pineapple (diced) and 1 bunch chopped cilantro. Stir in 2 cups honey, 2 cups lime juice, 1/2 cup lemon juice and 1 cup olive oil. Season with salt and pepper to taste.

[Recipe note: Planet Hollywood uses Blackfish brand seasoning from R.L. Schreiber]

<Source: Orlando Sentinel>

Index complete through this post.

Tatania

10-14-2009, 05:59 PM

Green Peppercorn Steak Au Poivre
Chef Robert Irvine, Epcot Food and Wine Festival Culinary Demo

3 tbsp. butter
1 tbsp. neutral oil, such as canola or grapeseed
Salt and coarsely ground black pepper
4 tenderloin steaks, each about 6 – 8 ounces
2 shallots, chopped
2 tbsp. canned green peppercorns
1 tbsp. Dijon mustard
2 tbsp. cream
1 cup demi-glace (brown sauce)

Preheat the oven to 200 degrees F (so you can keep the steaks warm).
Put 2 tablespoons of the butter and oil in a large skillet and turn the heat to medium-high. Season the steaks with salt and pepper. When the butter melts, add the steaks and turn the heat to high. Sear on the first side for about 3 minutes, then turn and sear on the second side for 2 – 3 minutes. Lower the heat and cook until just short of your chosen level of doneness, about 7 minutes total for medium-rare. Remove to a utility platter and keep warm in the oven whilst you make the sauce.
Pour out any fat from the skillet leaving the brown bits in there. Add the remaining butter and shallots and cook over medium-high heat, stirring occasionally, until the shallots are soft, about 3 minutes. Add the green peppercorns and cook for 30 seconds. Add the mustard, cream and demi-glace and cook, stirring for 30 seconds.
Pour the sauce over the steaks and serve. Was served with mashed potatoes, grilled onions and asparagus.

Demo: http://disneyparks.disney.go.com/blog/2009/09/chefs-offer-taste-of-epcot-international-food-wine-festival/

wld

10-15-2009, 09:07 PM

cassiez76

10-15-2009, 10:08 PM

I recently had a raspberry rain at Mama Melroses. It was so good. The only ingredients I remember was finlandia rasperry vodka and fresh raspberries. There were a lot more things that I didn't know what they were (not a big drinker) Should have taken a picture of the menu darn it!!! Anybody know?
Thanks

i asked my ex bf if he remembered this and he didn't. he worked at mama melroses on the college program years ago.

i usually like to try a google search to see if i can find a recipe. try raspberry rain disney recipe or a combo of things like that if nobody posts it here.

Tatania

10-16-2009, 01:41 AM

loveWDWalways

10-16-2009, 04:59 PM

Tatania

10-16-2009, 05:36 PM

I love this thread! I'm glad I found it today. Does anyone know this?

White Bean Hummus

(from Boma)

I'm having a get-together with my friends - also big Disney fans - soon and I'd love to surprise them with "Boma" for dinner, or as close as we can get to it by not actually being there. By the way, I wish I were there ... now! :lovestruc

Things may have changed but in 2007, this was posted at Mousesowners (a DVC board).
I can't find a recipe to recreate the white bean hummus, and since it is not made by WDW they can't provide one either. But the japaleno hummus at Cost Plus World Market does taste similar, especially when eaten with plain Stacy's pita chips.

I was told the same thing at The Pepper Market where I had an extremely good mango cheesecake and had requested the recipe.

loveWDWalways

10-16-2009, 07:15 PM

wld

10-17-2009, 01:29 PM

Tatania,
Thanks, don't know how I missed it I had spent a couple of hours searching and I didn't see it. I wonder if I had an old menu because the only thing I remembered was it said Findlandia raspberry vodka. Not being a vodka expect I wonder what difference it would make? Anyone? Most of the rest sounded familiar though.

piratesmate

10-18-2009, 06:37 PM

Oh, that's really disappointing. But thank you for checking, Tatania.

I checked but unless I missed it ... is there a recipe for the sour apple frozen drink from Boma?

TIA, and I'll promise to do my part next time I'm at WDW and request recipes.

There is a Sour Apple Chiller recipe on page 99 that is attributed to the WDW General Bar Menu. Perhaps it's the same as the one served at Boma...

And re: hummus...

Back in 2001 when Boma first opened we asked for a hummus recipe - either roasted red pepper or sun-dried tomato, I forget now - and they told us that it was a commercial product. They did send a "plain" hummus recipe though instead. It's different than one posted for Jiko.

HUMMUS
Boma
Yield: 20 servings

32 oz Chickpeas, canned, drained, and rinsed
5 Tbl Tahini, mix well
2 Tbl Garlic, roasted
10 each Lemons, juiced
1 tsp Garlic, fresh
Salt and Pepper

Place chickpeas in robot coupe. Puree. Add tahini, both garlics, and half the lemon juice. Mix. Adjust lemon juice and finish with salt and pepper.

loveWDWalways

10-19-2009, 07:19 PM

Thanks for the general hummus recipe, piratesmate. I have the ingredients on hand so that's good. :)

The Boma sour apple drink I had was non alcoholic. It tasted almost like the sour Skittles, but with more sweetness.

Also, although I looked up and down and in every corner of the page, I can't find the apple vinaigrette from page 135. Well, I guess looking once more can't hurt. :)

Tatania

10-19-2009, 09:18 PM

Sambuca Shrimp
Portobello Italian Trattoria, Downtown Disney
Makes 1 serving

4 ea Shrimp (u-15) peeled, deveined with tail left on
1 Tbsp Sambuca (80 proof or higher)
2 Tbsp chopped fresh parsley
2 Tbsp thinly sliced garlic
4 Tbsp extra virgin olive oil
2 ea red potatoes
1 lemon wedge
3 slices 1/2-in thick crusty bread
Salt and pepper to taste

Prepare a 6" cast iron skillet
Cut enough 1/8-in. thick slices of red potatoes to cover the bottom of your 6" cast iron skillet. Toss the potato slices with half the olive oil, garlic and parsley. Season to taste. Line the bottom of the skillet with the potatoes, overlapping slightly, bake until the potatoes are half cooked (10 min at 350F).

Prepare the dish:
Toss 4 shrimp with the remainder of the extra virgin olive oil, shaved garlic, chopped parsley. Season to taste with salt and pepper.
Increase the temp of your oven to 475. Add shrimp to pre-cooked skillet and potatoes and place in oven for about 5 min. or until shrimp are cooked.
Place skillet on large oval plate along with 3 crostini's (crusty bread), and a ramekin of 1/2-oz of Sambuca along with a lemon wedge.
Take the oval platter right to the table. At the table, pour the Sambuca over the shrimp and, using a lighter, flame the shrimp (do not use more than 1 Tbsp. of Sambuca).
When the flame goes out, squeeze the lemon wedge over the shrimp and serve.
Tips: u-15 shrimp denotes the size (15 shrimp per pound).
Preheating the oven and skillet will prevent sticking.
Always serve with crusty bread to absorb the juices on the plate.
The skillet must be hot for the shrimp to flame so take you platter right from the oven to the table.
Always season as you go.
When flaming the shrimp use a long kitchen match or a long reach butane lighter. Use extreme caution when flaming the shrimp.
The potatoes may be cooked in the skillet ahead of time and stored under refrigeration until needed, up to one day prior to serving.

Bucatini
Portobello Italian Trattoria, Downtown Disney

12 Ounces *Guanciale
1/2 Cup Extra Virgin Olive oil
1 pint Red Cherry Tomato (cut in half)
1 pint Yellow Pear Tomatoes (cut in half)
2 cups Roasted Roma Tomatoes (roughly chopped)
4 Tbsp Shaved garlic
2 tsp Red Chili Flakes
1 pound ** Bucatini Pasta
Taste Salt and Pepper

Heat a large skillet over medium – high heat. Add Olive oil and allow to heat. Add chili flake and cook to develop flavor (1 – 2 minutes) Add guanciale and allow to render (2- 3 minutes)
Add garlic and cook until slightly golden. Add roasted tomatoes and heat through.
Add fresh tomatoes, toss to combine and season with salt and pepper While sauce is cooking, boil pasta in large pot of salted water until done. Drain pasta and add to tomato mixture. Toss to combine and adjust seasoning. Serve in four warmed pasta bowls of family style on a platter. Garnish with fresh grated parmesan cheese as desired.

Tips: Always boil pasta in a large amount of salted water.
When preparing pasta dishes, starchy water from pasta pot may be used to adjust the consistency of final preparation.
*Guanciale is pork jowl that has been cured like bacon. If it’s not available pancetta or bacon may be used.
**Bucatini is a pasta which looks like spaghetti but has a hole running through it. Bucco means hole in Italian.
Bucatini All’Amatriciana originates from Amatrice which is a village in central Italy near Rome. Bucatini is common in and around Rome.

Tiramisu
Portobello Italian Trattoria, Downtown Disney

6 egg yolks
3 Tbsp Sugar
1 pound Mascarpone cheese
1-1/2 cups strong espresso, cooled
2 tsp Dark rum
24 Ladyfingers, packaged
1/2 cup Bittersweet chocolate shavings, for garnish

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth.
Add 1 tablespoon of espresso and mix until thoroughly combined. In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13x9 inch baking dish, breaking them in half, if necessary, in order to fit the bottom.
Spread 1/2 of the mascarpone mixture evenly over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Before serving, sprinkle with chocolate shavings.

TwingleMum

10-19-2009, 09:52 PM

BOMA BUTTERNUT SQUASH SOUP This is one of our favs. I remember the soup as being sweet not savory. Different from verizon posted here. Almost like liquid pumpkin pie. My DS and I almost got sick we ate so much of this soup. The recipe I got from Boma is this:

BOMA BUTTERNUT SQUASH SOUP

3 OZ Butter melted
12 OZ Butternut Squash peeled & cubed
Salt & Pepper to taste

8 oz Water
8 oz Heavy Cream
8 oz Milk
2 Tblspn sugar
1 Tsp ground ginger
1 Tsp ground nutmeg
1 Tsp cinnamon
1 Tsp ground coriander

1 Tblspn cornstarch
2 oz water

3 oz American Cheese

Preparation

1. Roast Butternut Squash ~ in a bowl add butternut squash, pour melted butter over toss to coat. Add salt & pepper to taste. Spread squash out on cookie sheet and roast in 325 degree oven for @ 45 minutes.

2. In soup pot add roasted squash, water, milk and cream. I use a stick blender but you can use a regular blender do small batches. Add sugar ( I sometimes use brown sugar), ginger, nutmeg, cinnamon and coriander. Blend well.

3. Mix cornstarch and water in small cup to make a slurry. Add to soup.

4. Add cheese. Blend till soup is smooth and cheese melted.

I plan on making it for the weekend.

Tatania

10-20-2009, 02:53 AM

Chocolate-Covered Cannoli Recipe
Italy, Epcot Food & Wine Festival 2008
Serves 4

10 ounces dark chocolate
4 medium cannoli shells
1 ¼ cup ricotta cheese
4 tbsp sugar
3 tsp mini semi-sweet chocolate chips
1 tsp freshly grated orange peel
½ tsp vanilla extract

1. Place dark chocolate in the top of a double boiler over gently boiling water. Stir chocolate until completely melted and remove from heat.
2. Dip each cannoli into the chocolate, completely coating each shell, set aside on a wire rack.
3. Mix ricotta cheese, sugar, chocolate chips, orange peel and vanilla extract in a medium bowl on low until well blended.
4. One hour before serving, place mixture in a piping bag without a tip and fill both ends of the cannoli shells.

Yukon Potato Stack with Gruyére and Parmesan Cheeses
Steakhouse 55, Disneyland Hotel, (Chef Jason Martin)

5 lb. Yukon gold potatoes
8 oz. Parmesan cheese, shredded
8 oz. Gruyere cheese, shredded
1 tsp. olive oil
4 tbs. shallots (approximately 4), minced
2 tbs. fresh garlic (approximately 4-5 large cloves), minced
3 cups heavy cream
1 tbs. kosher salt
To taste: freshly ground black pepper

Preheat oven to 300˚F.
Peel and slice potatoes to about 1/16 inch thick. (Use a mandoline or food slicer to slice potatoes uniformly. Do not rinse or hold potatoes in water because the starch will be washed away). Set aside.
Mix shredded cheeses together and reserve 1/3 cup to top the potato stack. Set aside. Heat a heavy-bottomed stock pot over medium heat. Add olive oil to pan and coat the bottom. Add chopped shallots and cook for 5 minutes, stirring continuously. Add garlic and continue to sauté until garlic starts to brown. Add the cream and potatoes to the pot. Add the salt & pepper.
Stir to coat the potatoes and reduce the cream until it starts to thicken, about 10-15 minutes. Add cheese to the pot and continue cooking over medium heat until cheese melts. Adjust the salt and pepper to taste.
Place a piece of parchment paper on the bottom of a 13-inch by9-inch pan. Spray with nonstick pan spray. Add potato mix to the pan, making sure that the potatoes lay flat and that there are no gaps. Spread the reserved cheese over the top in an even layer. Cover the baking pan with plastic wrap first and then foil. Bake in preheated oven for two hours. Check the potatoes by inserting a toothpick into the center. If it goes in without any give, it is done. If there is still give, cover and return to the oven, checking every 10-15 minutes.

http://food.theplainjane.com/wp-content/uploads/2009/05/disney-seared-cod-salsa-400x300.jpg

Seared Cod with Smoked Tropical Salsa
Disney’s California Food & Wine Festival 2009, Dole presentation by Chef Dieter Preiser

2 Tbsp sesame oil
2 Tbsp olive oil
2 Tbsp soy sauce
1 tsp fresh ginger, minced
1 tsp garlic cloves, minced
1/4 tsp ground black pepper
4 (6 oz. each) cod or other white fish fillets

STIR together, first 6 ingredients, in small bowl. POUR marinade over fish fillets in a shallow bowl. Turn to coat evenly; marinate in refrigerator for 4 hours or overnight, turning occasionally. * Tip from the chefs: the higher the acidity of your marinade, the less marination time is needed. HEAT saute pan or large skillet to medium-high heat; remove fish from marinade and sear meat side down, until well browned, about 4 to 5 minutes, then turn over and cook an additional 4 to 5 minutes or until fish is 140 degrees F. Discard remaining marinade. Serve with Smoked Tropical Salsa.

Smoked Tropical Salsa
1 can (15.25 oz) DOLE Tropical Fruit, drained and coarsely chopped
1 Tbsp red bell pepper, finely chopped
1 Tbsp green bell pepper, finely chopped
1 Tbsp red onion, finely chopped
1 Tbsp parsley, finely chopped
1/2 tsp smoked or regular paprika
1/4 cup bottled Chinese duck sauce

HEAT tropical fruit in large heavy skillet over medium-high heat until lightly browned. Stir in remaining ingredients and heat through. Serve warm or refrigerate until ready to use.

SPINACH TOSTADAS WITH SHRIMP AND POTATOES
Disney’s California Food & Wine Festival 2009, Culinary demonstration by Guy Fieri (winner of season 2 of The Next Food Network Star)
Yield: 12 tostadas

For the Tostadas
2 - 10 ounce package frozen spinach, thawed
1 Tablespoon roasted red bell pepper, fine dice (optional -can use fresh)
1 teaspoon Jalapeno OR Serrano pepper, fine dice
4 cloves garlic, minced
2 large eggs
1/3 Cup Panko bread crumbs, unseasoned
1/3 Cup parmesan cheese
1 teaspoon black pepper
1⁄2 teaspoon salt
1⁄4 teaspoon cayenne
3 Tablespoons EVOO (Extra Virgin Olive Oil)

Preheat oven to 250 degrees Fahrenheit. Press all of the liquid out of the spinach. Start with pressing in a colander, then roll in double layer paper towels, press and squeeze all of the liquid out. Once that is done, chop the spinach and place in a medium bowl with the rest of the ingredients, except the EVOO. The mixture should be very well combined and will be moist, but not wet.
Dividing the mixture into 6 equal portions, form the spinach mixture into flat patties, about 3” in diameter and 1⁄4” thick. Can flatten using saran wrap.
In a large non stick sauté pan over medium high heat, heat the oil. When hot, add the spinach tostadas into the pan, cook about 2 minutes, turn and cook the other side. They will be slightly browned. Put them on a paper towel lined baking sheet, sprinkle with a pinch of salt and hold in warm oven.

For the topping
1⁄2 pound shrimp, cleaned, cut into 1⁄2” pieces
1 Tablespoon shallot, fine dice
1 tsp. chopped garlic
3 Roma tomatoes, diced
2 potatoes, cooked in boiling water until just fork tender, then cut in 1⁄2” dice
2 Tablespoon capers
1⁄4 Cup chicken stock
1 Tablespoon Italian parsley
2 Tablespoons Feta cheese, grated with box grater
2 Tablespoons Sour cream
1⁄2 teaspoon lime zest
1 teaspoon Pepper

In a small bowl combine the sour cream and lime zest and set aside, grated the feta and set aside.
In the same pan the spinach tostadas were cooked in, reheat to medium high, using the remainder of the oil left in pan. When oil is hot, add in the shallot and cook until translucent. Add in the tomatoes, garlic, potatoes and capers, stir to combine, add in the shrimp and stock and cook until shrimp are done. Season with the pepper and parsley, remove from heat.

Remove the spinach tostadas from the oven, put on a serving platter, pile some the shrimp mixture on each tostada, sprinkle with feta, then top with a small dollop of the sour cream. Serve immediately.
Prep time: 15 minutes
Cook time: 10 minutes

disneylovinfamily

10-20-2009, 11:24 AM

castmemberb4

10-20-2009, 04:00 PM

I haven't been on this board in a Looong time.
I've looked for this but may have overlooked it.
Anybody have the recipe for the Dragon Berry Colada yet?

I didn't get to try them and have a friend who is raving about them,
we both need the recipe.

Tatania

10-20-2009, 05:27 PM

I didn't think to try to get the recipes of the two things I fell in love with at the F&W festival this year. Does anyone have the recipes for the lamb with red wine sauce from Melbourne or the Crawfish Etouffee from this year? I didn't try it last year and the recipe from last year doesn't look like what was in it this year. Can anyone help or point me in the direction to get the recipes? I just LOVED both and would love to recreate them at home. THANKS SO MUCH!

Well, the recipe in this years book for the Crawfish Etouffee is pretty well the same as the one page 173 of this thread except for the following:
2 generous TBSP of tomato paste instead of 1
2 thin slices lemon insead of 2 lemons, thinly sliced
1 stick butter (no margerine)
1 TBSP freshly chopped garlic gets added in Step 4 (wasn't specified in ingrediant list)

The method had a few changes as well and I edited the recipe on page 173 to reflect this. The version in the 2009 cookbook seems far more accurate and carefully written.

Grilled Lamb Chops with Red Wine Sauce
Melbourne, Australia, Epcot Food and Wine Festival 2009
Serves 4

Lamb Chops
3/4 cup olive oil
1 tbsp lime zest
2 tbsp lime juice
1 tbsp finely chopped garlic
1/4 cup finely chopped mint
1/2 tsp freshly chopped pepper
1/2 tsp salt
8 Australian lamb chops

Red Wine Sauce
2 tbsp unsalted butter
1 cup thinly sliced onion
1 tbsp finely chopped garlic
Coarse S and P to taste
3 cups Shiraz wine

1. Combine olive oil, lime zest, lime juice, garlic, mint, salt and pepper in a shallow dish large enough to place the lamb chops in one layer. Coat both sides of the chops in the marinade and leave for two hours at room temperature or up to 24 hours refrigerated.
2. For the sauce, melt the butter in a medium skillet over medium heat. Add onions and garlic and sauté for 8 to 10 minutes, or until golden. Season with salt and pepper.
3. Stir in wine and bring to a boil. Reduce heat and simmer for at least one hour, or until mixture thickens and reduces to approximately 1 cup. The glacier be the consistency of syrup.
4. Grill the chops for 3 to 4 minutes on each side or until desired doneness.
5. To serve, allow 2 chops per person, drizzled with wine sauce.
Note: if you prefer, you can strain the glaze before serving. The flourish of Australia's delicate, peach colored Murray River salt brings out the flavors. Pair with Penfolds Koonunga Hill Shiraz-Cabernet.

piratesmate

10-21-2009, 01:46 PM

Wow! You've been busy lately. :teeth: I was missing for a couple days while my monitor was broken & I'm behind on the index again. LOL

<snip>
The Boma sour apple drink I had was non alcoholic. It tasted almost like the sour Skittles, but with more sweetness.

Also, although I looked up and down and in every corner of the page, I can't find the apple vinaigrette from page 135. Well, I guess looking once more can't hurt. :)

I've added the sour apple drink to our request page for you. Have you tried contacting them directly? Boma is usually really good about getting back to you with recipes. Please share if/when you get it! ;)

And I'm sorry about the typo...the apple vinaigrette recipe is on page 136. It's weird...it was correct in the "by restaurant" listing, just not the "by course" listing. I usually type it once & copy from one to the other. Please feel free to let me know when you find errors like this & I'll do my best to find & correct it.

BOMA BUTTERNUT SQUASH SOUP This is one of our favs. I remember the soup as being sweet not savory. Different from verizon posted here. Almost like liquid pumpkin pie. My DS and I almost got sick we ate so much of this soup. The recipe I got from Boma is this:

BOMA BUTTERNUT SQUASH SOUP <snip>

There are actually a number of versions of this soup posted here. It looks like yours is almost the same as the one on page 175 marked as the 2009 version. The three versions of this Boma recipe can be found on these pages: 22, 136 & 175. Then there are versions served at Wolfgang Puck's (p 22), Animator's Palette DCL (p 133), F&W Festival '08 (p 149), Tony's Town Square (p 159) as well...in case you'd like to try other varieties.

And here are a few Swan & Dolphin recipes (from the monthly mailing) that don't seem to have made it here...

Grilled Pineapple and Chicken Salad
Swan & Dolphin
Serves: 4

2 Each 6-Oz. Chicken Breasts (boneless and skinless)
1 Whole Pineapple
1 Tbsp. Olive Oil
1/4 Cup Walnut Oil
1 Tbsp. Chopped Chervil
1/2 Cup Minced Red Onion
1/2 Cup Minced Celery
1/2 Cup Chopped Roasted Walnuts
1 Tsp. Finely Chopped Parsley
4 Cups Mixed Greens
Salt and Pepper to Taste

Preheat the grill. Season the chicken with salt, pepper and 1/2 tbsp. of oilve oil. Place the chicken on the grill and cook for about 4 minutes on each side, until done (150°F). Using a sharp knife, peel and split the pineapple in half. Remove the core from the fruit of the pineapple and cut into 1/2" slices.

Season the pineapple slices with salt, pepper and remaining olive oil. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side. Remove from the grill and cool. Reserve 2 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken.

In a mixing bowl, add the two reserved slices of fruit. Using the back of a fork, mash the fruit against the side of the bowl. Add the walnut oil and whisk until emulsified. Stir in the chervil. Season with salt and pepper. In a separate mixing bowl, toss the diced chicken, diced pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.

Remove salad from the refrigerator. On a presentation plate, place some mixed greens in the center. Spoon the salad on top of mixed greens. Garnish with chopped parsley. Serve.

= = = = = = = = = = =
Chianti Risotto with Radicchio
Swan & Dolphin
Serves: 4 - 6

1 Cup Arborio Rice
1/4 Cup Red Onion (small dice)
2 Tbsp. Pure Olive Oil
1 Cup Chianti
3 Cups Chicken Stock
1 Head Radicchio Lettuce
1/2 Cup Fresh Green Peas
1 Tbsp. Whole Butter
1/4 Cup Grated Locatelli Cheese
Sea Salt (To Taste)
White Pepper (To Taste)

Cut the head of radicchio in half, core, and julienne very finely. Heat one cup of the chicken stock in a small sauce pot. Add the radicchio, bring to a gentle simmer. Cover and braise for about 15 minutes, or until tender. Drain and reserve the braised radicchio. Heat oil in a small sauce pot. Add onion. Cook until lightly browned and tender. Add the rice. Constantly stir while allowing rice to lightly toast. Add Chianti and bring to a simmer while constantly stirring. Allow the rice to absorb the wine. Add one cup of stock. Add the raw peas and bring to a simmer while constantly stirring. Allow rice to absorb the stock. Add the second cup of stock, along with the butter. Simmer, stir, and allow stock to be absorbed. Fold in the radicchio lettuce. Add finely grated Locatelli cheese. Adjust seasoning with sea salt and white pepper.

Place in center of plate and serve.

= = = = = = = = = = =
Whole Wheat Greek Pizza
Swan & Dolphin
Serves: 4

2 Tbsp. Olive Oil (plus more for baking sheet)
1 Cup Cherry Tomatoes
1 Clove Garlic (coarsely chopped)
1 Lb. Whole-Wheat Pizza Dough (thawed, if frozen)
1 Cup (4 Ozs.) Parmesan Cheese (grated)
2 Tbsp. Pine Nuts
2 Cups Baby Arugula
1 Tbsp. Red Wine Vinegar
1/4 Cup Pitted Kalamata Olives (coarsely chopped)
Coarse Salt (to taste)
Freshly Ground Pepper (to taste)
Whole-wheat flour (for work surface)

Turn a large baking sheet upside down and rub with olive oil. Place tomatoes, garlic and 1 tablespoon olive oil in a food processor. Season with salt and pepper. Pulse 3 to 4 times until ingredients are incorporated, but chunky.

On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough until large enough to cover the surface of the baking sheet. (If dough becomes too elastic, let it rest a few minutes.)

Preheat oven to 450°. Spread tomato sauce evenly over dough, leaving a 1-inch border all around. Top with cheese and pine nuts. Season with salt and pepper. Bake until crust is golden (approximately 15 to 20 minutes). Toss arugula with vinegar and 1 tablespoon oil. Season with salt and pepper.

Place pizza on a serving platter. Sprinkle arugula and olives over pizza. Cut into 4 pieces. Serve.

= = = = = = = = = = =
Grilled Chicken Breast
Swan & Dolphin
Serves: 1

1 Each 6 Oz. Chicken Breast
1/2 Oz. Pea Shoot
1/4 Oz. Julienne Carrots
1/4 Oz. Julienne Yellow Peppers
1/4 Oz. Julienne Red Peppers
1 Each Sourdough Crostini (grilled)
4 Oz. Heirloom Tomato (diced)
1 Oz. White Balsamic Vinaigrette
1/4 Oz. Lemon Olive Oil
1/4 Oz. Basil (chiffonade)
1/4 Oz. Parmesan (shredded)
Salt and Pepper (to taste)

Mark the chicken on the grill and cook at 350° until the chicken hits an internal temperature of 165°. Mix pea shoots, carrots and peppers. Toss with lemon oil and season to taste. Toss tomatoes with vinaigrette and basil.

Place the grilled chicken breast in the center of a serving plate. Place grilled crostini on one corner of the plate. Place tossed tomatoes on top of crostini and garnish with parmesan. Place tossed vegetables on the other corner of the plate. Serve.

Index completed through this post.

disneylovinfamily

10-21-2009, 04:50 PM

thanks SOOOOOOO MUCH for the lamb and crawfish recipes! My hubby will be so happy and me too. I can't wait to recreate these so we can remember our mommy/daddy ONLY trip!

greeneeyes

10-21-2009, 09:19 PM

Just got this in the email

Crisp Escarole Salad with Garlicky Anchovy Dressing

Ingredients:
2 3/4" Thick Slices of Sourdough Bread, Cut into 3/4" Dices (3 cups)
1 Large Head of Escarole, Light Green and White Leaves Only (cut crosswise into strips)
6 Radishes (thinly sliced)
4 Celery Ribs with Leaves (thinly sliced)
1 Cup Grape Tomatoes (halved)
1/2 Seedless Cucumber (halved lengthwise and thinly sliced crosswise)
1/2 Cup Extra Virgin Olive Oil
8 Oil-Packed Anchovy Fillets (drained and coarsely chopped)
6 Large Garlic Cloves (minced)
2 1/2 Tbsp. Fresh Lemon Juice
Freshly Ground Pepper
Kosher Salt

Method of Preparation:
Preheat the oven to 350°. On a baking sheet, toast the bread for 15 minutes, tossing once, until lightly golden. Let cool. Meanwhile, in a large bowl, toss the escarole strips with the radishes, celery, tomatoes, and cucumber.

In a small saucepan, combine the olive oil, chopped anchovies and minced garlic. Cook over moderate heat, stirring occasionally, until the garlic is lightly golden (about 7 minutes). Add the croutons to the salad and toss. Pour the dressing over the salad, season lightly with salt and toss again.

Presentation:
Serve immediately.

Serves: 4

TwingleMum

10-22-2009, 05:20 PM

[QUOTE=piratesmate;34031815]Wow!

There are actually a number of versions of this soup posted here. It looks like yours is almost the same as the one on page 175 marked as the 2009 version. The three versions of this Boma recipe can be found on these pages: 22, 136 & 175. Then there are versions served at Wolfgang Puck's (p 22), Animator's Palette DCL (p 133), F&W Festival '08 (p 149), Tony's Town Square (p 159) as well...in case you'd like to try other varieties.

Thanks PM. I wasn't being criticial. I looked in the index and didn't see the verizon I got from Boma so I wanted to share it. I only looked at I think page 22??

piratesmate

10-23-2009, 10:14 AM

Oh dear TwingleMum...I didn't think you were being critical at all!! I'm glad you posted your version! I only compared it to the others posted because I try to keep track of the different versions. And although similar, yours does have some differences & people often comment on things seeming "not quite right" in the recipes as posted. That's why there's an index for the tips & tweaks. ;)

And just to be on the safe side...I wasn't being critical of post either. I'm always glad when someone takes the time to come post a recipe! :teeth: I was doing one of those "rambling" things & sharing TMI...not hinting that you should have checked further. LOL I've just spent way too much time in this thread & know it all too well. :rotfl:

TwingleMum

10-23-2009, 10:19 AM

jenseib

10-23-2009, 08:25 PM

Does anyone have a recipe for the CRT's chocolate buckle. I love that stuff, but can;t find anything remotely close to it so far when I search for a recipe.

dznygrl

10-24-2009, 02:14 PM

Wondering how I could find Chef Alphonso's (Artist Point) recipe for his Marinated Muscovy Duck Breast Pan Seared w/ Pumpkin Risotto and Reisling roasted Garlic Sauce,he served at the Oct 17th PFTS???? It was wonderful....

Tatania

10-26-2009, 04:31 AM

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Disney%20World%202009/EpcotFestival_GazpachoDemo.jpg

Grilled Pineapple Vanilla Gazpacho
Culinary Demo, Epcot F& W Festival 2009 by James Kleinschmidt, Disney's Contemporary Resort
Servings: 4

1/2 cup yellow bell pepper, coarsely chopped
1/4 cup *vanilla infused pineapple juice
1/4 cup Spanish onion, chopped
2 teaspoons rice vinegar
1/2 teaspoon habanero pepper, seeded and chopped (or Tabasco sauce)
1/8 teaspoon garlic, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1 (1 1/2 - pound) pineapple, cored and peeled, cut into chunks, grilled and chilled
1 medium cucumber, peeled, seeded, and quartered
1/4 cup red pepper, diced
1/4 cup pineapple, diced
1/4 cup fresh cilantro, chopped

Place first 10 ingredients in a blender or food processor; process until minced. Pour into a bowl, cover and chill. Overnight is good.
Spoon 8 ounces of soup into bowls. Combine remaining diced ingredients; put 3 tablespoons into each cup.

* Take 1 fresh vanilla bean and cut down the center and place in 1/4 cup pineapple juice the day before.

Note: pineapple was grilled on an indoor grill - don't overdo it. Dish was served with yucca/plantain fries on the side.

Orecchiette with Tomatoes, Basil and Cacioricotta Cheese
The Puglia Kitchen, Italy, Epcot Food and Wine Festival 2009Servings: 4

3 1/2 cups red San Marzano or cherry tomatoes
2 ounces sliced white onions
1 garlic clove, crushed
1/2 bunch of basil
2 1/2 tablespoons of Puglia EVOO
1 1/4 cup orecchiette (recipe follows or use commercial kind)
3/4 cup of cacioricotta, typical Apulian cheese

Cut the tomatoes into quarters and put into a saucepan, add the sliced onions, the crushed garlic clove, 1/2 of basil, the extra virgin olive oil and cook on a moderate heat for about 30 minutes. Pass the sauce through a vegetable sieve and keep it hot. Serve with cacioricotta cheese and basil with the orecchiette.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Disney%20World%202009/EpcotFestival_Puglia.jpg
http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Disney%20World%202009/EpcotFestival_Puglia2.jpg

Orecchiette
3 cups Semolina flour
1/2 teaspoon salt
1 cup water, lukewarm

Combine flour and salt on a work surface, making a mound with a well in the center. Add water, a few tablespoons at a time, working it into the flour until absorbed. Stop before it becomes too stiff and dry. Knead the dough until it becomes smooth and elastic; approximately 20 minutes. Break off a piece about the size of a lemon and cover the rest of the dough.
Roll the dough on your work surface into long pencils and cut into small cubes, not larger than your thumbnail. Roll each small piece of dough onto a butter knife and push it in. Once it's rolled onto the knife roll it the opposite way (like you are opening it) with your thumb. This should give you something that looks like a empty half sphere. The edges should be thicker than the middle.
Place finished orecchiette on a cookie sheet lightly floured with semolina. Allow to dry for about an hour before cooking. This pasta can be dried and stored for a long time as it does not contain egg products. In order to store, it will need to be completely air dried.
To prepare the pasta, place orecchiette in rapidly salted boiling water and cook until al dente.

Panzerottini with Mozzarella Cheese and Tomato
The Puglia Kitchen, Italy, Epcot Food and Wine Festival 2009
Servings: 4

Panzerottini
1 pound of flour
1/2 tablespoon unsalted butter, softened
1/2 tablespoon Puglia EVOO
1/4 cup milk
2 pinches of caster sugar
1/2 teaspoon sea salt
1/2 tablespoon beer yeast
1 cup slightly warm water

Filling
7 3/4 ounces mozzarella cheese, drained and minced
¾ cup red tomatoes, San Marzano type, drained and minced
2 pinches dried oregano
salt and ground white pepper, to taste
1 beaten egg, to seal the panzerottini
4 cups Puglia EVOO, for frying

1. On a breadboard make a well with the flour, add the softened butter, oil, milk, sugar, and salt.
2. Dissolve the yeast in warm water and gradually worked in all the ingredients, kneading the dough for about 5 minutes until it is smooth.
3. Place dough in a bowl and cover with a kitchen towel, set aside in a warm place for about one half an hour.
4. While the dough is rising, make the filling by mincing the mozzarella cheese and the tomatoes and drain them in a colander.
5. When well drained, put into a bowl and add grated Parmesan cheese, oregano, and if needed some salt and pepper.
6. When the dough has risen, divide into 40, walnut-sized balls. Set aside again on a lightly floured board for about 40 minutes, covering with a damp cloth.
7. On a lightly floured board, roll out each ball to a thin 4 inch circle.
8. Put a tablespoon of the mozzarella mixture onto one side of the circle, brush the edges with a beaten egg and fold over; seal well with your fingers or a fork, deep fry in oil at a temperature of 340°F.

Coffee Cookies
The Puglia Kitchen, Italy, Epcot Food and Wine Festival 2009
Servings: 4

1 pound plain or all-purpose flour
1 1/2 cups castor sugar
1 1/4 cups extra virgin olive oil
4 egg yolks (save whites for basting)
1/2 cup of liquid Italian espresso coffee
1/2 tablespoon of instant coffee powder

Preheat oven to 360°F. In a bowl beat the flour, sugar, extra virgin olive oil and yolks, add coffee and coffee powder, mix with spoon and knead with hands. Leave to set in the fridge for 2 hours.
Then roll dough with a rolling pin into 1 - 2 inch balls or roll strips of dough and cut into the shape you like. Brush shapes with egg whites and bake on an ungreased cookie sheet for 15 to 20 minutes.

kidcoos3

10-26-2009, 10:02 AM

I found this video of the chef making Cheddar Cheese Soup on the Disney Food Blog - thought some might be interested:
http://www.youtube.com/watch?v=E7xUJ2Ay_qI

redzinner

10-27-2009, 10:32 AM

Attended a cooking demo on 10/22/2009. Here's the recipe. The gremolata was delicious and could be served on a wide variety of dishes. This dish was served with a white merlot

Michael Luboff Mohegan Sun, Uncasville, CT

Cedar Roasted Striped Bass
served with Mohegan Succotash and Citrus Gremolata
Serving" 4 -6
Cedar Roasted Striped Bass:
1 cedar board (18-20 inches long, by 8 inches wide, 1/2 inch thick)
3/4 cup extra virgin olive oil
2 lemons cut into thin slices
1 bunch fresh rosemary
1 small bunch fresh thyme
1 each four pound fillet of striped bass, skin on salt and pepper, to taste
lemon zest, to taste.
Method:
1. Soak board in water for two hours.
2. Baste board with 1/4 cup of extra virgin olive oil.
3. Layout a wheel of lemon slices to cover the area on the board.
4. Place rosemary and thyme over the lemons and place striped bass over the herbs, skin side down. Drizzle with 1/4 cup of extra virgin olive oil and season with salt and pepper, to taste.
5. Roast striped bass on a grill for 20 minutes, or until the fish starts to flake.
6. Drizzle the remaining 1/4 cup of extra virgin olive oil and sprinkle with lemon zest.
7. Serve with Mohegan Succotash. (recipe below)

Mohegan Succotash:
1 pound salt pork
1 pound pink speckled shell beans, soaked overnight
1 dozen ears of corn, native yellow or butter & sugar
salt and pepper, to taste
1/4 cup flat parsley, chopped

Method:
1. Boil salt pork in 1/2 gallon of water until almost tender, remove pork, add beans and continue to cook beans until tender, hold aside.
2.At the same time boil com in a separate pot with enough water to almost cover corncobs.
3. When corn is done, remove from water, save the water. Cut corn off corncobs and split evenly between 2 bowls.
4.Place corncobs back in water and boil for 10 minutes.
5.Scrape corncobs with back of knife into ½ of the cut corn and process in a blender or use a submersible hand held bender until smooth, adding some of the liquid.
6. Dice salt pork and sear in a pot over medium-high heat, add processed corn, cut corn, beans, parsley and corn liquid. Simmer until thickened, stir often so it doesn't burn to the bottom of the pot. Salt and pepper as needed.

Citrus Gremolata:
Zest of 1 lemon
Zest of 1 lime
¼ cup parmesan Reggiano, grated
2 tablespoons chopped parsley

Method:
1.Mix all ingredients together and hold in refrigerator.

© DISNEY

loveWDWalways

10-27-2009, 01:11 PM

Thanks, piratesmate, for the sour apple request and the corrected information about the vinaigrette.

I haven't tried e-mailing them but I think I will do that today. I hope I get the information soon so I can share it will all of you so I'll post it on here when I receive it.

danders2

10-27-2009, 02:13 PM

Ok this was asked on page 179 but I never say an answer. Does anyone know how to make Boma's Corn and Spinach Pudding?

TIA

princess&her4princes

10-27-2009, 02:32 PM

subbing!!popcorn::

Tatania

10-27-2009, 04:59 PM

Ok this was asked on page 179 but I never say an answer. Does anyone know how to make Boma's Corn and Spinach Pudding?

TIA

On this last visit, I went to the Boma breakfast and handed the waitress the list of requests we had from Boma. Now, the standard response these days is for the waiter to take your e-mail address, tell you that the Chef will get back to you, and then you never hear from them again.

It's understandable, because as my sister told me (she's worked in large kitchens like the Hyatt Regency and Four Seasons) - chefs hated getting recipe requests from customers because they either do not use an exact recipe, or it's in such large quantities and uses professional equipment so it would be essentially useless for the home cook. Often, they don't give you the exact recipe anyway because it's their professional secret. Some Disney restaurants still have printed cards or copies of the recipes they use, but more often than not, they don't. By taking your e-mail and promising to get back to you, it takes immediate care of the request and they know Guest Relations will take care of it after that.

At Boma, however, I had a different response because the waitress says they now have all the recipes online. She told me to go to the Animal Kingdom Lodge website and then to /recipes or something like that. I didn't write down the URL because it all sounded too far-fetched to me. The waitress at Jiko confirmed it when she told me that the chefs at AKL would never openly reveal all their recipes on the website so that anybody else could copy them.

The best advice for anybody wanting a recipe is to write to Guest Relations or call Boma Chefs Team at (407) 938-4808 and ask who best to contact.

claudiaz

10-28-2009, 02:37 PM

I hope you like this recipe, I love it and I found it in a free recipe site called recipebuddys.com , hope you like it they taste like the cookie of the sandwish cookie ice cream of disney. :)

pudding chip cookies

1 cup butter, softened
3/4 cup firmly packed brown sugar
half cup sugar
1 pkg. (4 serving size) instant pudding, any flavor
1 tsp. vanilla
2 eggs
4 cups flour
1 tsp. baking soda
1 pkg. (12 oz.) mini morsels

Directions
Preheat oven to 375F.
Beat butter, sugars, pudding mix, and vanilla in large bowl until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended. Stir in mini morsels. Drop dough by teasponfuls, 2 inches apart, onto baking sheets.
Bake at 375F for 8 to 10 minutes, or until golden brown. Remove from cookie sheets. Cool on wire racks.

Tatania

10-29-2009, 10:32 PM

redzinner - thanks SO much for posting that recipe. I'm wanting to try more fish dishes this winter as they are lower in calories and healthier.

One of my contacts came through with two of the recipe requests from Boma. The bad news is that he is being transferred to Mama Melrose next week so

Does anyone have the Mango Pie recipe from Yak and Yeti? I had the pie last week and it was heavenly.
Also does anyone have the Bok Choy recipe from Boma?
Thanks so much,
Ginger

The Mango Pie is a commercial product.

Bok Choy
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 8 servings

2/3 pound Bok Choy, sliced ¼ inch thick
1/16 quart Safflower Oil
1/8 pound Red Onion, julienned
1/16 quart Curry Paste (recipe below)
1/16 of a #10 can of diced Tomatoes
1/16 gallon Ginger Soy Juice (recipe below)

1. Cut bok choy in half and take the core out. Cut slices ¼ inch thick and place in bowl. Wash thoroughly.
2. Heat oil in sauté pan and add onion, curry paste, and tomatoes. Stir through.
3. Add ginger juice and let boil.
4. Add cut bok choy and let simmer until the bok choy is done.

Note: The boy chok can be substituted with Napa and red cabbage.

Curry Paste
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge

1 cup Olive Oil
3 each Red Peppers
¼ cup Ginger Root, fresh
¼ cup Garlic Cloves
2 tablespoons Ground Turmeric
2 teaspoons Ground Cinnamon
2 teaspoons Ground Cumin
2 tablespoons Ground Cardamom
2 tablespoons Ground Ginger
½ teaspoon Cayenne Pepper

1. Heat oil in a non-aluminum pan. Add peppers, ginger, and garlic. Simmer for 20 minutes.
2. Toast spices – turmeric, cinnamon, and cumin. Add all the spices to the peppers.
3. Remove from heat and drain off oil.
4. Puree in food processor until smooth.
5. Cool, cover, and refrigerate up to one week.

GINGER SOY JUICE
Boma – Flavors of Africa, Disney’s Animal Kingdom Lodge
Yield: 3 cups

1 cup Soy Sauce
1 cup Granulated Sugar
1 ½ cups Water
6 tablespoons Fresh Ginger, finely chopped

1. In a stainless pot, heat all the ingredients until it boils. Let simmer for 20 minutes.
2. Strain the juice through a China cap. Let cool.

We fell in love with the new addition at Boma. Is anyone will to post an attempt at a recipe for the Corn & Spinach Pudding?
Thanks!

Sweet Corn & Spinach Pudding
Boma, Disney’s Animal Kingdom Lodge

½ cup Onions (diced)
1 tbl sp Butter
½ tsp Thyme (fresh picked then chopped fine)
2 cups Fresh corn kernels cut from the cobb
½ gal Milk
1 qt Half & Half
1 qt Water
1 lb Polenta (ROLAND, raw but par cooked)
¼ cup Yellow Corn Flour
2 tbl sp Salt
2 tbl sp Sugar
½ cup Parmesan Cheese
SPINACH (ADD AS DESIRED)

Saute onions with butter in a heavy bottom pot. Add corn kernels and Saute a few minutes. Add milk, water, and half & half. Mix the polenta and corn flour together dry and set aside. Bring just to a boil and whisk in cheese, salt, pepper, sugar, then the polenta/corn flour mixture in a steady stream. Keep whisking to ensure a smooth mixture. Turn stove off and whip a little longer to keep smooth as it thickens. Taste to ensure flavors are balanced, and enjoy!!

Pilferk - if you still want the Sticky Buns recipe and loveWDWalways - if you want to try and get the drink recipe send me a tell in the next days and I'll give you the name of this contact. He's only there one more week though.

Momof2

10-31-2009, 08:36 PM

Does anyone have the recipe for the Seared Scallop from the New Zealand booth at this year's F&W? The scallop itself it prob pretty easy to make, but we loved the veggies & dressing underneath. Thanks.

Tatania

10-31-2009, 09:11 PM

Momof2

11-01-2009, 06:44 AM

Thanks Tatania!

kidcoos3

11-01-2009, 10:06 AM

Thanks to Tatiana, I sent in a request for a new version of the chimichurri served at Argentina. There is a recipe on the boards - but it was definitely incorrect. Well, it took a couple of weeks to get a response, but I got one! She even sent along a couple of other recipes for our files. Here goes:

Chimichurri:

1 medium onion, finely chopped
1 cup fresh Italian parsley
1 teaspoon finely chopped parsley
2 tablespoon finely chopped garlic
1/2 teaspoon saffron threads, dissolved in 1 tablespoon water
1/2 cup olive oil
1/3 white vinegar
To taste salt
To taste pepper

Lamingtons
Melbourne, Australia Kiosk

Ingredients for Cake:
6 each eggs
¾ cup castor sugar
1 cup self-rising flour
1/3 cup corn flour
1/3 cup hot water
3 teaspoons butter, melted

Method of Preparation for Cake:

Crack the eggs into a mixing bowl and beat until thick and creamy.
Gradually add the sugar and beat well until the sugar has dissolved.
In a large bowl, mix the self-rising flour with the corn flour.
Add the butter to the hot water.
Add the flour mixture to the beaten eggs and stir well. Then add the hot water mixture and combine well.
Pour the batter in a square cake pan that has been well greased.
Bake the cake at 350° for 35 minutes. Remove from pan and cool on a wire rack.

Ingredients for Icing:
4 cups powdered sugar, sifted
1/3 cup cocoa
3 teaspoon butter, melted
½ cup milk, hot
3 cups desiccated coconut

Method of Preparation for Icing:

Mix the powdered sugar and cocoa together in a large bowl.
Add the melted butter and hot milk. Stir well until the mixture is smooth.
Cut the cake into squares and dip each square into the chocolate icing. Then roll the cake in the coconut. Drain on a wire cake rack.

Rum Raisin Gugelhopf
Dessert & Champagne Kiosk

Ingredients for Cake:
1 cup golden raisins
1 ¼ cup Stroh rum or dark rum, to cover raisins
Melted unsalted butter for the pan
½ cup slivered almonds
1 ¼ cup unsalted butter, softened (2 ½ sticks)
2 cups confectioners’ sugar
½ cup cornstarch
1 tablespoon Stroh rum or dark rum
2 teaspoon vanilla extract
½ each lemon – grated zest
7 each large egg yolks
6 each large egg whites
Pinch of salt
¾ cup sugar
2 ½ cup all-purpose flour

Method of preparation:

In a small dish, place raisins and rum and cover. Let the raisins soak overnight.
Preheat the oven to 325°F. Brush the inside of a 6 cup tube or bundt pan with melted butter. Sprinkle with slivered almonds.
In a large bowl, cream the butter with confectioner’s sugar and cornstarch until pale and cream, 4 to 5 minutes, using the paddle attachment.
Add the rum, vanilla extract and lemon zest. Beat in the egg yolks one at a time.
Place the egg whites in a clean bowl and beat until foamy using the whisk on your electric mixer. Add the salt and gradually pour in the sugar, until soft peaks form.
Drain the raisins. Using a rubber spatula, fold the flour into the butter and egg yolk mixture, in three additions. Gently fold in the egg whites, working slowly to avoid deflating them. Fold in the raisins.
Pour the batter into the prepared mold, using a rubber spatula to sweep the batter to the edges, so that the cake looks slightly concave (this will prevent it from rising too much in the center). Bake until a cake tester inserted into the center comes out clean and dry, 60 to 70 minutes. Let cool on a wire rack before unmolding.

Beef Short Ribs with Mashed Potatoes

Paris, France Kiosk

Ingredients for Beef Short Ribs:
2 cups cabernet wine
3 sprigs of rosemary
3 springs of thyme
1 whole garlic clove, minced
½ cup pearl onions
½ cup chopped button mushrooms
1 teaspoon black peppercorns
To taste salt
To taste pepper
4 pounds beef ribs

Method of preparation:

In an oven-safe dish, add all ingredients together.
Cover dish and refrigerate for 12 hours.
Uncover the dish and place in a 280° - 300° for 2 ½ hours or until tender.

Ingredients for Mashed Potatoes:
4-6 potatoes, peeled
1/4 cup butter
1/2 cup heavy cream or milk
To taste salt
To taste pepper

Method of Preparation:

In a large pot, place peeled potatoes and cover with water. Bring to a boil. Let them cook until soft.
Drain the water and place the potatoes in a large bowl. Using a hand mixer, mash the potatoes first.
Add butter and heavy cream. This will make for smoother mashed potatoes.
Season with salt and pepper.

Green Papaya Salad with Shrimp

Bangkok, Thailand Kiosk

Ingredients for Marinated Shrimp:
1 stalk lemongrass, trimmed and minced
2 tablespoons peeled and chopped ginger
1 small clove garlic, minced
2 tablespoon lime juice
3 tablespoon fish sauce
3 tablespoon soy sauce
1 tablespoon garlic chili sauce
To taste coarse salt
To taste freshly ground black pepper
1/3 cup vegetable oil
1 pound shrimp, peeled and de-veined

Method of Preparation for Shrimp:
In a blender, puree all ingredients except vegetable oil and shrimp.
Add oil and blend. Marinate shrimp for 2 hours, refrigerated.
Preheat grill to high, Remove shrimp from marinade and grill for 1 ½ to 2 minutes per side. Sit aside.

Ingredients for Green Papaya Salad:
1 ½ pounds green papaya (about 3 cups peeled and julienned)
2 carrots, peeled and julienned
1 cup thinly sliced red onion
½ cup fresh mint cut in thin strips
To taste coarse salt
½ cup sugar
½ cup rice wine vinegar
¼ cup ginger juice (puree 2 tablespoon chopped ginger in ¼ cup water and strain)
½ cup fish sauce
1 teaspoon honey
Juice of 1 lime
2 tablespoon canola oil
1 teaspoon sambal olek

Method of Preparation for Salad:
Toss papaya, carrots, red onion and mint in a large glass bowl. Add salt to taste.
Dissolve sugar in rice wine vinegar in a medium glass bowl. Stir in ginger juice, fish sauce, honey, lime, oil and sambal olek.
Add the dressing to the vegetables and toss to combine. Marinate at least 2 hours.
To serve, top with grilled shrimp and garnish with peanuts and mine.

For Serving:
Lime wedges, ½ cup chopped peanuts, fresh mint cup in thin strips

Cooks’ Note:
Since both the shrimp and salad need to marinate for two hours, start preparation well ahead of time.

She also sent recipes for the Greek Salad and the Fisherman's pie - but they were identical to what we already have.

Tatania

11-02-2009, 03:36 AM

Thanks so much for sharing those! :worship:

Here are some from Vienna, Austria.

Mushroom Soup
Vienna, Austria, Epcot Food and Wine Festival 2009
8 (1-cup) servings

1/2 cup dried porcini mushrooms
3 cups vegetable stock
5 medium ribs of celery, chopped
2 large onions, chopped
5 large carrots, chopped
12 large fresh shiitake mushrooms, sliced
2 cups sliced crimini mushrooms
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup sour cream
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
Coarse salt, freshly ground pepper, to taste

1. Rinse and dry the porcini mushrooms. Place in 2 cups of cold water in a medium bowl; set aside to soak for at least four hours or overnight.
2. Place the vegetable stock in a large pot over medium heat and cook for 4 to 5 minutes until it begins to simmer. Stir in celery, onions, and carrots.
3. Strain the dried mushrooms, stirring the liquid into the stock. Chop porcinis into 1/4 inch pieces and add to the stock.
4. Stir in shiitake mushrooms and crimini mushrooms, cover with a tight fitting lid and reduce heat to low. Cook for about an hour, or until vegetables are tender.
5. Melt butter in a small saucepan over low heat. Add flour to make the roux, and cook, stirring constantly until smooth, 2 to 3 minutes.
6. Remove 1 cup broth from soup and add to the roux, whisking constantly for 1 to 2 minutes or until roux slightly thickens and is free of lumps. Stir into soup.
7. Stir in parsley and dill. Purée soup with immersion blender for 2 to 3 minutes or until smooth.
8. Add sour cream, whisking constantly for 1 to 2 minutes until well blended. Season to taste with salt and pepper. Serve in warm bowls.

Goulash mit Servietten Knoedel (Paprika Beef Stew with Bacon Dumplings)
Vienna, Austria, Epcot Food and Wine Festival 2009
Serves 4 - 6

Goulash
1/4 cup vegetable oil
2 cups finely diced onion
1 green bell pepper, ribs removed, sliced into thin strips
4 garlic cloves, finely minced
2 pounds beef stew
Coarse salt, freshly ground black pepper, to taste
2 tablespoons Hungarian paprika
1/4 teaspoon cayenne pepper
1 teaspoon caraway seeds
2 bay leaves
1 (28 ounce) can tomatoes, crushed by hand
Lemon zest from two lemons

Bacon Dumplings
1 (16 oz) loaf unsliced soft white bread
3 slices bacon
3/4 cup chopped white onion
1/2 cup chopped celery
1/2 cup heavy cream
Salt, freshly ground black pepper, to taste
5 eggs
1 tablespoon chopped chives
Pinch nutmeg

For Goulash:
1. Heat the oil in a heavy saucepan. Sauté the onions and bell pepper in the oil until translucent but not browned, stirring occasionally. Stir in garlic.
2. Stir in the beef and season with salt and pepper. As beef cooks, add the paprika, cayenne pepper, caraway seeds, and bay leaves. Cover and cook over low heat for 10 to 15 minutes.
3. Stir in tomatoes and return to a simmer; cook, stirring occasionally, until meat is tender, about 1 hour. Taste and adjust the seasoning if necessary.
4. Remove the bay leaves; stir in lemon zest just before serving.

For Bacon Dumplings:
1. Slice bread into 12 slices, then trim crust and dice slices into 1 inch cubes. Set aside.
2. Fry bacon until crisp in a skillet over medium heat. Remove from the skillet and sauté celery and onions in the rendered bacon fat. Crumble bacon strips and set aside.
3. Add heavy cream to the skillet, stirring to loosen any browned bits on the bottom. Season with salt, pepper and nutmeg. Stir in crumble bacon and remove from heat.
4. Whisk eggs in a bowl large enough to hold the bread cubes. Stir in the warm cream, then fold in bread cubes and chives.
5. With your hands, form an oblong roll that will fit in a pan. Wrap in plastic wrap, then seal in aluminum foil. Poach, covered, in simmering water for 45 minutes.
6. Remove from water, unwrap and cool. To serve, slice and sauté in butter. Top with goulash.

Note: look for paprika specifically labeled "Hungarian, " as it delivers vibrant color and rich flavors to this dish.
My Note: My mother has been making these kind of dumplings her entire life (they are my favorite kind), and she has never wrapped them in plastic wrap and aluminum foil before cooking. They didn't even have those kind of things in the tiny German farming village she grew up and where she learned to make proper dumplings by watching her grandmother. A German girl was not considered a good wife unless she knew how to make proper dumplings. A Serviette is a napkin and the "oblong" shape is wraped in a type of linen napkin and boiled. You could also use cheesecloth or just make round balls and drop them into boiling water. It is NEVER wrapped in plastic *shudder*.

Spaetzle Gratin
Germany Pavilion, Chef Artur Bukalo, Epcot 2009 Food and Wine Festival

Spaetzle Gratin
2 tablespoons butter
¼ cup diced onions
¼ cup diced ham
1-cup heavy cream
1-cup milk
¾ cup whole eggs
2 cups Spaetzle (home made or purchased)
¼ cup Gruyere cheese
½ cup or more Cheddar cheese for topping
Salt and pepper to taste

Ingredients for the Spaetzle noodles:
3 cups all-purpose flour
1 ¾ teaspoons salt
1 ¼ cups whole milk
3 large eggs
½ cup heavy cream
2 tablespoons olive oil
Spaetzle machine

Prepare the Spaetzle noodles first. To make the pasta, first bring a pot of salted water to a boil and keep at a bare simmer. Fill another large bowl with very cold water and set aside.
http://media1.www.baynews9.com/images/news/2009/10/13/creamsauce.jpg

Whisk together flour and 1-teaspoon salt in a medium bowl. Whisk together milk, eggs, and heavy cream in another bowl, then whisk into flour until batter is smooth.
In the pot with simmering water, push the pasta through the Spaetzle machine. You could also use a colander with larger holes to create the noodle strands. When they start floating to the surface after about a minute, transfer the noodles to the bowl of cold water.
Toss the drained Spaetzle with a little oil. You can find Spaetzle at a German Specialty store if you prefer to purchase them.

http://media1.www.baynews9.com/images/news/2009/10/13/sauteonionsham.jpg
For the sauce, start by adding butter to a sauté pan. Sauté diced onions and ham in butter. In a separate bowl, mix heavy cream, milk and whole eggs. That is going to help congeal the pasta together and give the dish its binding and great flavor.
Add the sautéed ham and onions and Gruyere cheese to the Spaetzle. Add the cream-milk-eggs liquid inside the casserole dish and mix together. Don't forget to add salt and pepper to taste.
The last step is to add extra aged cheddar cheese over the top of the mixed Spaetzle.
Put in a 350-degree oven and bake for about 15 minutes.

redzinner

11-03-2009, 06:59 AM

kidcoos3 .. thanks for posting the Beef Short ribs recipe. France served the mashed potatoes on top of the short ribs didn't they? How many do you think that recipe will serve?

And the green papaya salad was another one of our favs and I will definitely be trying to replicate that flavor.

Tatania thanks for the Vienna mushroom soup. That's a keeper too!

kidcoos3

11-03-2009, 07:41 PM

It was France. The mashed potatoes - it'll depend on how big they are etc. I always use medium sized potatoes, one per person and one for the pot. We usually have leftovers though.

eagle0112

11-03-2009, 07:55 PM

I was wondering if anyone has the recipe for the Pastitsio Greek-style Lasagna they serve at Kouzzina.

Thank you in advance

Tatania

11-05-2009, 08:27 PM

Moqueca de Camarão
(Shrimp Stew with Coconut Milk)
Rio de Janeiro, Epcot International Food & Wine Festival 2009
Serves 4 to 6

36 large shrimp, peeled and de-veined
6 tablespoons chopped cilantro leaves, divided
2 tablespoons fresh lime juice
6 cloves garlic, finely chopped
1 teaspoon coarse salt
2 medium yellow onions, chopped, divided
1 (13.5-ounce) can coconut milk
1⁄4 cup extra virgin olive oil
4 plum tomatoes, chopped
2 tablespoons butter
4 cups cooked long-grain white rice

Place shrimp in wide shallow dish. Stir together 2 tablespoons cilantro, lime juice, garlic and salt in a small bowl and pour over shrimp. Turn shrimp to coat and marinate at room temperature for 20 minutes.

Purée half of the chopped onions and the coconut milk in a blender; set aside.

Heat oil in a large deep skillet over medium heat. Add remaining chopped onions and cook until translucent, 5 to 6 minutes. Add tomatoes and 2 tablespoons cilantro, stirring occasionally until tomatoes are soft, about 5 minutes. Stir in coconut milk purée and bring to a boil; reduce heat to medium-low and simmer for 8 to 10 minutes or until sauce is slightly thickened. Stir in butter.

Add shrimp, pouring any remaining marinade in the skillet. Stir in remaining cilantro. Bring to a boil, then reduce heat to medium, cover and cook for 5 minutes or just until shrimp turn pink. To serve, spoon over a little hot rice to soak up the delicious broth.

http://i281.photobucket.com/albums/kk212/disneyfav4ever/Jiko/464.jpg
These were SO good. picture credit goes to disneyfav4ever

Savannah Rolls (Corn and Greens Spring Rolls)
Jiko—The Cooking Place at Disney's Animal Kingdom Lodge
Makes 8

Spring Rolls
1 tablespoon olive oil
2 cups fresh corn
1/4 cup diced yellow onion
1 teaspoon minced garlic
2 cups firmly packed mixed baby lettuce
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 cup soft goat cheese
4 (8-inch) square frozen spring roll pastry wrappers made with wheat flour, thawed
1 egg yolk, lightly beaten
Vegetable oil, for frying

Curry Vinaigrette
1/2 cup safflower oil
1/4 cup rice vinegar
2 teaspoons lemon juice
2 teaspoons sambal olek (asian chili paste)
2 teaspoons honey
1 clove garlic, minced
1/4 teaspoon curry powder
2 teaspoons finely chopped fresh dill

For spring rolls:
1. Heat oil in a sauté pan over medium-high heat, and add onions. Cook for 3 minutes, until softened, then add garlic; sauté 2 to 3 minutes.
2. Add corn, and sauté for 4 to 5 minutes, until corn is tender.
3. Add lettuce, and cook for 3 minutes, until wilted. Add salt and pepper. Set aside to cool for 5 minutes. Add goat cheese, and stir until well combined.
4. Cut wrappers in half diagonally, forming two triangles. With the long side of one triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin log. Fold left and right corners of wrapper over filling, overlapping slightly. Dab top corner with egg yolk, then roll up wrapper away from you into a long thin roll, making sure ends and filling stay tucked inside. Place on a tray, seam side down. Repeat with remaining wrappers and filling, keeping tray of rolls loosely covered until ready to fry.
5. Heat 1 1/2 inches of oil in a heavy-bottom stockpot over medium-high heat until it reaches 365°. Working in batches, fry rolls for 4 to 5 minutes, until golden brown and crisp.

For curry vinaigrette:
1. Place oil, vinegar, lemon juice, sambal olek, honey, garlic, and curry powder in a blender. Process until smooth.
2. Add dill, and stir to combine.
3. Serve with Corn and Greens Spring Rolls.

PrincessBelle39

11-06-2009, 04:41 AM

Does anyone have the recipe for the 'Category 5' Cocktail at T-Rex in DTD? We really enjoyed this and can't find it anywhere.

kidcoos3

11-06-2009, 08:49 AM

rlovew

11-06-2009, 09:11 AM

The shrimp stew sounds awesome. Has anyone had this? 1 cup of coconut milk doesn't seem to make a stew for 4 - 6 people though. Does it seem like it's missing anything to those of you who have had it?

It was excellent when I ate it- I wouldn't be able to even guess if the recipe is missing something. Since you serve it over rice on a plate rather than in a bowl- it is more of a sauce over the rice and I would guess that the amount of milk compared to the other ingredients is right for serving it in that way- it is not a traditional American style stew.

redzinner

11-06-2009, 10:28 AM

Did anyone happen to get the recipe for the Red Snapper Escabeche? It was served at the Barcelona, Spain kiosk.

Tatania

11-07-2009, 05:10 PM

Does anyone have the recipe for the 'Category 5' Cocktail at T-Rex in DTD? We really enjoyed this and can't find it anywhere.

Just wanted to point out to our recipe collectors that cocktail recipes are the easiest recipes of all to get at the source. Most bartenders are happy to recite the ingredient list to you, so if you like a cocktail it would be terrific if you could ask at the restaurant and then post the recipe here. T-Rex is not a Disney restaurant, so only somebody asking in person will get this recipe.

Did anyone happen to get the recipe for the Red Snapper Escabeche? It was served at the Barcelona, Spain kiosk.

Red Snapper in Escabeche
Barcelona, Spain, Epcot Food and Wine Festival 2009
Serves 4

2 pounds red snapper fillets
Coarse salt, freshly ground black pepper, to taste
6 tablespoons extra virgin olive oil, divided
1 red onion, julienned
4 tablespoons olive oil
1 small garlic clove, thinly sliced
Pinch chili flakes
1 bay leaf
1 stalk celery
1/2 sweet red pepper, julienned
1/2 sweet yellow pepper, julienned
1 carrot, julienned
1/2 cup sliced Spanish olives
1 tablespoon capers with brine
1/2 cup white vinegar
1/4 cup sherry vinegar
1 tablespoon olive brine
1/2 cup chicken stock
1 teaspoon sugar
Coarse salt, to taste

1. Season the snapper fillet with salt and pepper. Heat 3 tablespoons olive oil in a skillet over medium heat. Sauté the snapper until lightly browned on both sides, about 3 to 4 minutes. Drain on paper towels and put the fish into a shallow glass dish.
2. Drain oil from the skillet, return it to medium heat and add remaining olive oil. Add the onion and sauté until softened, about 5 minutes. Stir in garlic, chili flakes and bay leaf.
3. Add celery, red and yellow peppers and carrots and cook another 2minutes. Stir in olives and capers.
4. Stir in the white vinegar, Sherry vinegar and olive brine.
5. Add chicken stock, sugar and salt and bring to a boil.
6. Spoon vegetables over snapper, then add vinegar sauce. Serve hot or cool to room temperature and refrigerate for at least 4 hours.

Crema Catalana
Barcelona, Spain, Epcot Food and Wine Festival 2009
Serves 4

2 tablespoons cornstarch
1 1/2 cups whole milk, divided
2 egg yolks
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
7 tablespoons granulated sugar, divided

1. Whisk cornstarch and 2 tablespoons of milk in a small mixing bowl until cornstarch is completely dissolved.
2. Whisk in egg yolks, lemon peel and orange peel. Set aside.
3. Stir together remaining milk and 6 tablespoons of sugar in a heavy saucepan over medium heat. Stir constantly over high heat for 2 to 3 minutes, or until mixture begins to boil. Whisk in cornstarch mixture and continue stirring for 3 to 5 minutes, or until mixture starts to thicken and begins to bubble.
4. Pour into 6-ounce ramekins, dividing equally. Allow mixture to cool, then chill overnight in refrigerator.
5. Preheat broiler. Sprinkle ramekins with remaining tablespoon of sugar.
6. Arrange ramekins on baking sheet and broil for 2 to 3 minutes, or until sugar bubbles and turns golden brown.(You will need to rotate the baking sheet a few times to ensure even browning.)

Note: you can use a hand-held kitchen torch instead of the broiler the caramelize the sugar topping.

redzinner

11-07-2009, 07:54 PM

Red Snapper in Escabeche
Barcelona, Spain, Epcot Food and Wine Festival 2009

Muchas Gracias, Tatania!

Msblowfish

11-08-2009, 09:05 PM

Hmbldr

11-08-2009, 09:57 PM

If anyone has the recipe for the cabernet braised short ribs from France I would be eternally grateful. I could have eaten 20 plates of this. My favorite of the F&W festival this year.

Thanks
Sharon
:)

This was posted by kidcoos3 just a short time ago (11/1)....

Beef Short Ribs with Mashed Potatoes

Paris, France Kiosk

Ingredients for Beef Short Ribs:
2 cups cabernet wine
3 sprigs of rosemary
3 springs of thyme
1 whole garlic clove, minced
½ cup pearl onions
½ cup chopped button mushrooms
1 teaspoon black peppercorns
To taste salt
To taste pepper
4 pounds beef ribs

Method of preparation:
In an oven-safe dish, add all ingredients together.
Cover dish and refrigerate for 12 hours.
Uncover the dish and place in a 280° - 300° for 2 ½ hours or until tender.

Ingredients for Mashed Potatoes:
4-6 potatoes, peeled
1/4 cup butter
1/2 cup heavy cream or milk
To taste salt
To taste pepper

Method of Preparation:
In a large pot, place peeled potatoes and cover with water. Bring to a boil. Let them cook until soft.
Drain the water and place the potatoes in a large bowl. Using a hand mixer, mash the potatoes first.
Add butter and heavy cream. This will make for smoother mashed potatoes.
Season with salt and pepper.

piratesmate

11-10-2009, 04:58 PM

Florentiner cookies at Biergarden
Does anyone have the recipe for these cookies? Thanks.

<snip>
But I am wondering if anyone has a recipe to the California Grill 3 cheese flatbread with sun dried tomatoes? I looked at other websites and this one is no where to be found so I was just curious if anyone has it :) Thanks

Thanks to Tatiana, I sent in a request for a new version of the chimichurri served at Argentina. There is a recipe on the boards - but it was definitely incorrect. Well, it took a couple of weeks to get a response, but I got one! She even sent along a couple of other recipes for our files. <snip>
I've already added these to the index, but just for clarification...were all of those from the '09 F&W Festival? I like to keep them marked appropriately in the index. Thanks

Does anyone have the recipe for the potato soup at Biergarten? I love that stuff, and I had the recipe, but can't find it!!!! :thanks:
One of the WDW menu sites lists this as: "Cream of Potato and Leeks with Pretzel Croutons" I've added it to the request list as well as the others in this post.

Indexes complete through this post.

kidcoos3

11-10-2009, 05:16 PM

I had the chimichurri at the 08 F&W - I believe they also had it at the 09 Festival. The original recipe was supposed to be from 07. When I sent my e-mail request in, I asked for the Chimichurri that was served during 08.

Tatania

11-10-2009, 08:48 PM

Yay, I finally managed to get my favourite dessert in WDW! Big thanks to Grand Floridian Pastry Chef Erich Herbitschek.

TROPICAL FRUIT CREME BRULEE
Citricos, GRAND FLORIDIAN RESORT & SPA
Yield – 10 -12 servings – depending on size of dish

1 ¼ cup Heavy cream
2 Cups Tropical Fruit Puree
2 Cups Egg yolks
10 Oz Sugar

Set oven to 300 degrees. Place cream, tropical fruit puree and sugar into kettle. Bring temperature up to 160°. Add egg yolks to cream mixture while whisking continuously. Pour into bowls right away before mixture cools. Place 2 quarts of HOT water into the pans holding bowl after the bowl are full. Place into oven preset to 300°. – bake approximately 45 minutes. After 45 minutes check to see if firm – if firm remove from oven and slowly cool. Then chill. Before serving sprinkle with sugar and torch with appropriate gas torch

NOTE***It is important to get the cream and milk temperature as hot as possible without cooking the yolks when tempering.

NOTE**** Tropical fruit puree may not be readily available at your local supermarket. The fruit puree we use comes from Boiron, in France, and contains passion fruit, mango, pineapple, and lime in equal parts.

Tatania

11-12-2009, 09:10 PM

Got some really good recipes today including from the Party for the Senses. Enjoy!

Blood Orange Margarita
La Cava del Tequila, De San Angel Inn, Epcot

Serving: 1
1/8 Cup Triple Sec Arrow
3/4 Cup Puree Orange Blood
1/8 Cup Tequila El Mayor Blanco
1/2 Fresh lime
3/8 Cup Hibiscus Syrup
1 Small container of Hibiscus Salt

Combine the Blood Orange puree, Triple Sec Arrow, Tequila Blanco or Silver, Hibiscus Syrup, and lime. Add ice and shake or mix well.
Spread a small amount of the hibiscus salt on a small plate. Moisten the outer rim of the serving glass. Then dip the rim into the salt to lightly coat.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Disney%20World%202009/PFTS_Lasagna.jpg

Pastelon De Verduras con Salsa De Tomatillo y Culantro(Latin Style Lasgana)
Party for the Senses 2009, Chef Jarrod Pearman, BoardWalk Catering, Disney’s BoardWalk
Yield: 8 servings

Pastelon De Verduras

Boca, Rice, and Veggie:
• 1 lb. Boca Burger
• ½ lb Cooked Brown Rice
• ½ cup Chopped Broccoli
• ½ cup Cut Corn
• ½ cup Finely Chopped Carrot
• ½ cup Diced Yellow Onion
• ¼ cup Diced Red Bell Pepper
• ¼ cup Diced Green Bell Pepper
• ¼ cup Diced Yellow Bell Pepper
• 2 tbls Olive Oil

• 4 Large Ripe Plantains Sliced Length wise ¼ “ thick

Sauce:
• 2 cups Crushed Tomato
• ¼ cup Chopped Spanish Green Olives
• ½ lb Chopped Pimientos
• 2 tbls Capers
• ½ cup Chopped Yellow Onion
• 2 tbls Fresh Chopped Garlic
• 2 tbls Olive Oil
• 1 tsp Sea Salt
• 1 tsp Table Grind Black Pepper
• 1 tsp Cumin Powder

Topping:
• 1 lbs Black Diamond Cheddar (shredded)
• 1 lbs Manchego Cheese
• ½ lbs Asiago Cheese (shredded)
• ¼ cup Fresh Oregano (chopped)
• 3 each Whole Eggs (whip till mixed)

Salsa De Tomatillo y Culantro

• 8 each Fresh Whole Tomatillos (Husked)
• ½ each Poblano Pepper (chopped)
• 1 each Jalapeno Pepper (chopped)
• ½ each Red Bell Pepper (chopped)
• ½ each Green Bell Pepper (chopped)
• ½ each Yellow Bell Pepper (chopped)
• 3 Tbls Fresh Culantro or Cilantro (chopped)
• 2 cloves Garlic (chopped)
• ½ Small Sweet Onion (chopped)

Method of Preparation

1. Boca, Rice, and Veggie: In a skillet heat up Olive Oil, add the Yellow Onion, Red, Green, and Yellow Bell Peppers, Carrot, and Broccoli. Sautee till tender. On Low heat add the Boca Burger, Brown Rice, and Cut Corn. Continue to mix and cook on Low heat for 5 minutes. Remove from heat and set aside.
2. Sauce: In Sauce Pot heat Olive Oil. Add Yellow Onion, cook till tender. Add Garlic, Pimientos, Green Olives and Capers. Sautee ingredients for 2 minutes. Add Crushed Tomato Sea Salt, Black Pepper, and Cumin. On Low Heat bring sauce to simmer. Allow to simmer for 5 minutes. Remove from Heat.
3. Filling: In Large Mixing Bowl Blend the Boca, Rice, and Veggie with Sauce till Thoroughly Mixed. Set Aside.
4. Topping: In Mixing Bowl, Blend the Black Diamond Cheddar, Manchego, and Asiago Cheese with Fresh Oregano, and Whipped Eggs. Set Aside.
5. Salsa: Take the Husked Tomatillos and cut 4 sections. Place on sheet pan. Roast in oven at 350 F for 15 to 20 minutes. Transfer Tomatillos to Sauce Pan. Add Remaining Ingredients. On Medium Heat blend ingredients together for 5 minutes. Set aside.
6. Assembly: Using a Non-Stick 15 ½“ x 10 ½” Lasagna Pan.
• Step One: Start with a ½ ” Layer of the Filling spread evenly across bottom of Pan
• Step Two: Take sliced Plantains and layer evenly across Filling.
• Step Three: Spread another ½ “ layer of filling and layer of Plantains
• Step Four: Add final layer of filling spreading evenly.
• Step Five: Take the Cheese Topping and spread evenly across top

7. Cooking: Pre-Heat Oven to 350F, Place Pastelon in Center of Oven. Bake for 40 minutes.
8. Remove Pastelon form Oven. Place on Cooling Rack; allow to rest for 10 minutes.
9. Cut Pastelon into Triangles.

Presentation or Assembly

1. Place the Triangle Cut of Pastelon in center of Dinner Plate. Ladle 2oz. of the Salsa across center of Pastelon. Triangle. You are now ready to serve.
*Optional: You can also accompany the Pastelon with Micro, or Baby Greens gently tossed with fresh squeezed Lime, Olive Oil, and Salt and Pepper to taste.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Disney%20World%202009/PFTS_Desserts.jpg
Party for the Senses 2009 - Coconut Yogurt Green Tea Cup is at the back.

Coconut Yogurt Green Tea Cup -
Party for the Senses 2009, Carlos Salazar, MGM Grand Hotel, Las Vegas
X1 serving/X20 servings

Mango Passion Jelly
Passion Fruit Puree 250 gr/5000 gr
Mango Puree 250 gr/5000 gr
Sugar 75 gr/1500 gr
Gelatine Sheets 2.5 /50

Coconut Yogurt
Yogurt 135 gr/2625 gr
Powdered sugar 85 gr/1680 gr
Coconut puree 525 gr/10500 gr
Gelatine Sheets 1.25 each/25 each
Whipped cream 265 gr/5250 gr
Coconut Compound 5 gr/100 gr
Vanilla beans 0.5/10 each

Green Tea Mousse
Heavy cream 188 gr/3750 gr
White Chocolate 282 gr/5625 gr
whole eggs 94 gr/1875 gr
Sugar 19 gr/375 gr
Gelatine sheets 4 each/80 each
Green tea powder 1.5 gr/30 gr
Whipped cream 63 gr/7500 gr

Procedure:
Mango Passion Jelly:
Boil fruit purees with sugar. Presoak gelatine in cold water and add. Pour into 3 oz cups and refrigerate for 1 hour.

Coconut Yogurt:
Heat up coconut puree with vanilla beans and sugar. Presoak gelatine and add. Add coconut flavor and cool down to about 80 °F. Add yogurt and fold in whipped cream. Pour into cups half way and refrigerate for two hours.

Green Tea Mousse:
Boil heavy cream. Mix eggs and sugar in separate bowl. temper mix with 1/4 of the boiling cream. Mix all togheter as making Creme Anglaise. Add presoaked gelatine and chopped white chocolate. coold down over ice to 80 °F. Fold in whipped cream. Pour into cups and refrigerate for two hours.
Garnish with diced mangos.

Raspberry Hazelnut Chocolate Cake
Party for the Senses 2009, Carlos Salazar, MGM Grand Hotel, Las Vegas
For 1/4 sheet/5 sheets

Hazelnut Biscuit (Sponge Cake)
Yield 1/4 sheet/5 sheets
Clarified butter 75/1500 gr
Sugar 112/2225 gr
Hazelnut Flour 75/1500 gr
Almond Flour 75/1500 gr
Whole eggs 112/2225 gr
Vanilla extract 3/60 gr
Sea salt 0.5/10 gr
A.P. bread flour 30/600 gr

Chocolate Raspberry Silk
Raspberry puree 250 gr/5000 gr
Heavy Cream 500 gr/10000 gr
Chocolate 64% 470 gr/9400 gr
Butter 70 gr/1400 gr
Raspberry Compound 70 gr/1400 gr

Praline Chocolate Milk
Half & Half 188 gr/3750 gr
Sugar 18 gr/375 gr
Egg Yolks 38 gr/750 gr
Gelatine 2.5 each/50 each
Chocolate 64% 65 gr/1300 gr
Milk chocolate 25 gr/500 gr
Gianduja Chocolate 25 gr/500 gr
Whipped cream 300 gr/6000 gr

Procedure
Hazelnut Biscuit : Combine all ingredients, except the flour, in order with the whisk. Whisk at high speed for 10 minutes. Fold in the flour. Pipe into molds. Bake at 375 °F/190 C for about 15 minutes.

Chocolate raspberry silk : Whip heavy cream and raspberry puree to soft peak. Melt chocolate in microwave with butter to 110 °F. Fold in chocolate into cream and add compund. Spread ontop of biscuit and refrigerate for 2 hours.

Praline Milk chocolate mousse: Boil half & half. Mix yolks and sugar in a separate bowl and temper with hot half & half. Cook together as Creme Angalise to 80 °F. Remove from heat and add pre-soaked gelatine. Add finely chopped chocolates and stir until disolved. cool down to 70 ° F and fold in soft peak whipped cream. Spread mixture on top of chocolate silk and freeze overnight.

Blytheny

11-13-2009, 04:55 AM

Does anyone have a current recipe for the Oreo Bon Bons at Cape May Cafe?? We were there in late October, and the waiter gave our e-mail info to the chef/staff, who then nicely sent me an e-mail w/ the recipe..... that I somehow deleted. :confused3

I've looked it up, and have found it on here as well as other sites... and all the recipes are the same.

The problem?? It doesn't match what we ate!!

Our oreo bon bons were dusted in some kind of cocoa powder, with a little flower of icing on top, not dipped in a ganache.

If anyone has this most recent recipe, I would greatly appreciate it... I'd like to make them over Thanksgiving!!

Thanks!

Tatania

11-15-2009, 06:51 PM

Does anyone have a current recipe for the Oreo Bon Bons at Cape May Cafe?? We were there in late October, and the waiter gave our e-mail info to the chef/staff, who then nicely sent me an e-mail w/ the recipe..... that I somehow deleted. :confused3
Thanks!

Originally Posted by cnorth
Does anyone have the recipe for the potato soup at Biergarten? I love that stuff, and I had the recipe, but can't find it!!!!

One good reason to post your Disney recipes here (if they are not already listed in the index), is because you have access to them should you lose them, accidently delete them from your computer, or lose them in a computer meltdown. We get people posting here quite frequently looking for "lost" recipes - which would be available if they had been posted and shared initially. My recipe collection is in a Word doc. but when I post them here, I know I can always come back and retrieve the recipes in case the document gets wiped out.

POTATO LEEK SOUP
Biergarten Restaurant, Epcot Walt Disney World
Serves: 8 people

3 cups Potatoes (peeled and diced)
1 cup Onions (peeled and diced)
1 cup Leek (cleaned and diced)
5 cups Chicken Stock 1 cup Heavy Cream
2 tsp Butter
Salt, to taste.
White ground Pepper, to taste
¼ cup Chives, chopped for garnish

Sauté the onions and leeks with the butter in a medium size pot. Then add the diced potatoes and cover with chicken stock. Cook until the potatoes are soft. Use hand blender and blend the soup till smooth, being careful as it will be hot. Stir in the heavy cream. Taste and season with salt and pepper. Just before serving garnish with the chopped chives and sautéed sliced leeks.

LINZER TORTE
Biergarten Restaurant, Epcot Walt Disney World
Serves: 8 people

½ cup Soft Butter
½ cup Granulated Sugar
2 cups Ground Hazelnuts
3 each Eggs
1½ teaspoon Cinnamon
1 cup All Purpose Flour
½ teaspoonBaking Powder
1 cup Raspberry Jam Filling

Mix flour, baking powder, hazelnuts and cinnamon together.
Cream butter and sugar. Alternate, adding 1/2 cup of flour mixture at a time, adding 1 egg at a time while mixing. Grease 8 inch pan and spread half of the cake mixture on the bottom of the pan. Spread raspberry jam on top of the cake mixture. With the remainder of the mixture, use a pastry bag and pipe lattice design across the pan. Bake at 325°F for approximately 40 minutes, or until firm to touch. Let the cake stand for 10 minutes, then carefully flip cake out of the pan. Cool overnight.

Country Potato and Cabbage Soup
From the kitchens of the Swan & Dolphin
Serves 4

3 Tbsp extra virgin olive oil
4 ounces thick cut bacon diced
1 large onion thinly sliced
1/2 cup dry white wine
6 parsley sprigs
6 thyme sprigs
1 bay leaf
1 lb small red potatoes thinly sliced
1 large leek thinly sliced and rinsed well
6 cups chicken stock
1 lb green cabbage finely shredded to = 4 cups
salt and freshly ground pepper
2 tbsp snipped chives
three 1/2 inch thick slices of country bread cut into cubes
2 garlic cloves lightly smashed
2 Tbsp minced parsley

In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek and cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.

Tie the parsley sprigs, thyme sprigs, and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil then simmer until the potatoes are tender, about 10 minutes. Add the cabbage.
Season with salt and pepper, simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.

Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic. Cook over moderate heat, stirring until the croutons are golden brown, 6 minutes. Discard the garlic. Season with salt and sprinkle with the minced parsley.

Presentation:
Ladle the soup into deep bowls. Sprinkle with the croutons and serve.

princess110607

11-16-2009, 12:24 PM

Does anyone have the recipe for the Back Country Cobbler at Boatwrights...Port Orleans Riverside? Thanks!

Tatania

11-16-2009, 06:53 PM

Does anyone have the recipe for these cookies? Thanks.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Food/FlorentineCookies.jpg

RASPBERRY FLORENTINE COOKIE
Biergarten Restaurant, EPCOT WALT DISNEY WORLD
Serves: 8 people

1 sheet (24 x 16 x ½ inches) Cookie dough (see below)
2 cups Raspberry jam
1½ cup Almond slices, blanched

Lay short cookie dough on sheet tray. Smear with jam (apricot, raspberry, or jam of your choice). Sprinkle with almonds. Bake at 375 degrees for 15-18 minutes. When cooled, cut into pieces.

*Short dough is a simple recipe that has many uses. The kitchen uses it to create cookies of different flavor or line tart pans.

Press-In Pan Cookie Dough
• 2 cups a.p.flour
• ½ t table salt
• ½ t baking powder
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1.2 tsp. vanilla

Whisk together in a bowl and set aside; flour, baking powder, salt.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld.
Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined - not a second longer.
Place the dough on a paper lined sheet pan and press the dough out as flat as possible so it can cool quickly. Cover in plastic wrap refrigerate from 30 minutes - 4 hours, so it is firm.
Roll out the dough into a rectange sheet - 3 mm thick. Put on 24 x 16 x ½ sheet.

My note: The dough recipe makes enough to spread into a jelly roll pan - so about half the sheet size. When the edges where done the middle is still very soft, so may need to keep it in longer. Tastes very good.

Gingerbread Cookies
Disney’s Grand Floridian Resort & Spa
Makes 36 cookies

2 sticks softened butter
2 1/2 cups confectioner’s sugar, sifted
2 eggs
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3 2/3 cups all purpose flour
2 1/2 teaspoons ground cinnamon
2 1/4 teaspoons ground coriander
2 teaspoons ground star anise
1 teaspoon ground fennel
1 teaspoon ground ginger
1 teaspoon ground clove
1/4 teaspoon ground mace

Ingredients for decorations optional
1/4 cup milk
1 cup colored sugar granules

Directions
1. Cream the butter and sugar in a large mixing bowl until smooth using an electric mixer. Add the eggs and mix until combined.
2. Sift all the remaining dry ingredients in a separate large mixing bowl and mix well. With the mixer on low, slowly add the dry ingredients to the butter mixture until a dough forms
3. Remove dough from the bowl and wrap in plastic wrap; place in refrigerator until firm, two to four hours.
4. Preheat oven to 350 degrees and grease cookie sheets.
5. Remove dough from refrigerator and allow dough to sit at room temperature for about 15 minutes, until pliable. Divide dough in half and place on floured work surface. Using a rolling pin, roll the dough out until about 1/8 inch thick. While rolling, flour the work surface and rolling pin as needed.
6. Cut out desired cookie shapes with cookie cutters. Transfer cookies to a greased cookie sheet, placing them 1 inch apart.
7. Lightly brush cookies with milk and sprinkle with sugar granules as desired.
8. Bake until firm and edges begin to darken, 10-14 minutes. Allow cookies to cool on the cookie sheet for a minute, then transfer to wire racks to cool completely.

Cook’s notes:
You can find star anise in the ethnic aisle in your local grocery store. To get the best flavor from this spice, you will need to grind the whole star anise pod. For the neatest edges, dip your cookie cutters in flour before cutting out each cookie.

Tatania

11-17-2009, 09:55 PM

Chicken and Coconut Soup
Bangkok, Thailand, Epcot Food and Wine Festival 2009
Serves 6

1 medium onion, diced small
1 clove garlic, minced
1 tablespoon grape seed or vegetable oil
2 teaspoons red curry paste
1 lemon grass stalk, trimmed and chopped
2 tablespoons peeled and chopped ginger
3 kaffir lime leaves
4 cups chicken stock
1 2/3 cup coconut milk
12 ounces boneless chicken breast, cut into 1/2 inch cubes
2 cups freshly sliced shiitake mushrooms
1/4 cup fresh lime juice
2 tablespoons Thai fish sauce
3 scallions, trimmed and thinly sliced
1/4 cup chopped fresh cilantro

1. Sauté the onion and garlic in the oil in a large saucepan over medium heat. Add the curry paste, lemongrass, ginger and lime leaves. Cook, stirring, until browned and fragrant, about 4 minutes.
2. Add the chicken stock and bring the mixture to a boil; lower heat and simmer for 15 minutes to let the spices infuse the stock. Stir in the coconut milk, chicken, and mushrooms and simmer until the chicken is cooked through and the mushrooms are tender, about 5 minutes.
3. Stir in the lime juice and fish sauce; taste and adjust seasonings. To serve, garnish with scallions and cilantro. (You may remove the lemongrass and lime leaves before serving.)

Oatmeal Raisin Cookies
Gasparilla Grill, Disney's Grand Floridian Resort, WDW
1 dozen cookies

3/4 cup raisins
2 tablespoons rum
1 stick of butter, softened
1 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon molasses
1 1/4 cup pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup granola cereal without raisins
3/4 cup oatmeal

Preheat oven to 350°F. Lightly grease two cookie sheets. Soak raisins and rum and a shallow bowl; set aside. Cream butter, salt and both sugars with an electric mixer on medium speed. Add the egg and mix thoroughly. Blend in molasses. Add both flours, baking powder, baking soda, cinnamon, granola, and oatmeal and mix thoroughly. Fold in rum-soaked raisins. Drop batter by heaping tablespoons onto cookie sheet, leaving 2 inches between rounds. Bake for 10 to 12 minutes or until they are a light golden brown.

Note: These crunchy, trans-fat-free cookies are addictive - the secret ingredients are raisins soaked in the little rum, a dollop of thick dark molasses and crisp granola.

piratesmate

11-18-2009, 01:15 PM

Please note: The index thread had to be re-ordered due to the sheer number of recipes we have included there. They no longer fit into 2 posts for each list. The index "by course" is still first - posts 1 through 3. The "by restaurant" index is no longer last...the reviews/tips/tweaks index now occupies that spot. ...just so you know in case you're directing people to particular areas of the index.

And thanks to everyone who continues to post the recipes they've collected! :thumbsup2 We all appreciate it! :teeth:

So I don't know if this counts as a Disney recipe, but it's what I have to share. It's from Andrew Zimmern, he demonstrated making this dish at the Epcot F&W Festival. I thought it was really wonderful, but I haven't tried making it myself yet.

http://i61.photobucket.com/albums/h70/cbg1027/Nov%20Disney/DSCN0286.jpg

He said that almost any type of protein works well with this dish - chicken, pork, fish, shellfish, tofu, etc. The only thing he advised against making it with is beef.

It was paired with Meeker FroZin wine, and I thought they really went well together.

Sweet and Sour Bangkok Style Quail with Red Chiles

Makes 6 servings

Ingredients:
12 boneless whole whole quail
2 tsp salt
1 tbsp turmeric
2 tsp cinnamon
10 dried whole California or Mexican chiles (arbols or other long red thin chiles)
5 fresh red Thai chiles or 1 scotch bonnet/habanero chile
6 minced shallots
4 minced garlic cloves
4 stalks lemongrass, cleaned, trimmed, and minced
3 tbsp peanut oil
1 cup ketchup
2/3 cup white vinegar
5 tbsp sugar
1 tbsp salt
1 cup diced carrots, blanched and cooled
1 cup of cooked peas (frozen are fine)
40 fresh mint leaves

Method:
1. Toss the quail with the salt, turmeric, and cinnamon. Set aside.
2. Cut off and discard the chile stems and shake out the seeds.
3. Place the dried chiles in to a cup of boiling water to refresh for 10 minutes.
4. Drain and puree them with the fresh chiles, shallots, garlic, and lemon grass in a blender or food processor. Set aside.
5. Heat the peanut oil in a very large skillet or wok over high heat. Brown the quail and set aside.
6. Add the chile mixture to the pan and cook for 4 minutes until fragrant and mahogany colored. Add the quail back to the pan and cook, tossing, until they are all cooked thoroughly.
7. Stir in the ketchup, vinegar, remaining salt, and sugar.
8. Cook for several more minutes after the mixture has reached a boil in order to heat through and consolidate the flavors. Add the vegetables and mint towards the very end.
9. Toss and serve immediately with a side of steamed Thai sticky rice served at room temperature.

If you would like a few tips for the dish, here is a 3.5 minute video clip of Andrew Zimmern cooking it at the demo - http://s61.photobucket.com/albums/h70/cbg1027/Nov%20Disney/?action=view&current=DSCN0284.flv

Indexes are updated through this post - including the request list.

kateymcg

11-19-2009, 02:41 PM

Do you think the strawberry tart recipe would still work if I made the crust in a cupcake tin instead of using the flan ring? The ring is way too expensive for a poor college student!

MazdaUK

11-20-2009, 09:44 AM

you need something fairly shallow I think - if you check out charity shops you might find a ceramic flan dish or something similar.

Tatania

11-22-2009, 03:18 AM

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Food/Shrimp_LimeandCoconut.jpg
Moqueca de Camarão (Shrimp Stew with Coconut Milk)

Just wanted to say that I think the recipe book version of this dish is better than what I had at Epcot. First off, there's no ridiculous popcorn garnish. The big complaint about this dish was that you couldn't taste the lime, so I used a whole lime (4 TBSP), and this time you could taste it. I also left out the butter (in the last step), because one doesn't need those calories - and the dish was delicious.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Food/AppleCrumbleNapaRose.jpg
This dessert has a lot of steps but it's probably the best apple crisp I've had in a long time. The Biscuit crust was very rich and a little thick - so I would reduce it next time.

Apple Crisp
Napa Rose, Disney's Grand California Resort, DL
Serves 12

Apple Filling
6 Fuji Apples
1/2 cup butter, cut into small pieces
1 cup granulated sugar
2 tablespoons cornstarch
1/4 cup lemon juice
4 tablespoons apple brandy or brandy

Peel, core, and thinly slice the apples. Melt butter and sugar in a large saucepan over medium heat. Add apples and cook for two minutes.
Combine cornstarch and lemon juice in a small bowl, then stir thoroughly and to apple mixture. Continue to cook over medium heat until liquid thickens and apples are tender. Stir in brandy. Remove from heat; cool completely.

Crumble Topping
1/2 cup all-purpose flour
1/2 cup brown sugar, divided
1/2 cup granulated sugar, divided
6 tablespoons butter, divided
1/2 cup oats
3/4 cup pecans, chopped
3/4 cup walnuts, chopped
1/4 cup shredded coconut

Pre-heat oven to 350°F. Combine flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 2 tablespoons butter in a food processor, grinding until uniform. Combine remaining brown sugar and granulated sugar, oats, pecans, walnuts, and coconut in a large mixing bowl. Melt remaining 4 tablespoons butter and add to dry it mix. Stir in flour mixture. Pour onto an ungreased baking sheet and bake about 15 minutes, or until golden brown. Set aside.

Biscuit Crust
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 1/2 tablespoons granulated sugar
1 vanilla bean, cut in half lengthwise, seeds scraped out, or 2 teaspoons vanilla extract
1 cup cold butter, cut into small pieces
1 cup heavy cream

Combine flour, salt, baking powder, sugar, vanilla, and butter in an electric mixer with a paddle attachment. Mix well. Add cream, mixing just until ingredients are combined. Do not over mix. Wrap dough in plastic wrap and refrigerate for 1 to 2 hours, until firm. Preheat oven to 350°F. On a floured surface, roll out dough to about 1/4 inch thickness. Press evenly into the bottom of an ungreased 13 X 9 X 2-inch baking pan. Bake about 15 minutes, or until golden brown.

Caramel Syrup
1/2 cup granulated sugar
1/2 cup +2 tablespoons water

Pour sugar evenly into the bottom of a small saucepan over high heat. When sugar begins to melt, stirred gently with a spoon, and reduce heat to medium. When sugar turns dark amber and begins to smoke slightly, carefully add water. Stir over medium heat until sugar is completely dissolved, about 5 minutes. Remove from heat (syrup will thicken as it cools).

To serve: Preheat oven to 350°F. Pour cooled apple filling over already-baked biscuit base. Spread the crumble topping over apples. Bake for 5 minutes, just to warm through. Cut into 12 squares and drizzle with caramel syrup. Serve with Vanilla ice cream. (optional)

shovan

11-22-2009, 05:18 PM

nevermind I found the answer to my question!

Tatania

11-24-2009, 06:23 AM

Japanese Noodle Salad
Japan pavilion, Epcot Food & Wine Festival 2008
Serves 4

2 3-ounce packages of ramen noodles (without seasoning pack)
1 tbsp sesame oil
½ cup chicken stock
1/3 cup white vinegar
1/3 cup soy sauce
4 tbsp sugar
2 tbsp finely chopped onions
1 tsp finely chopped fresh ginger
1/3 cup cooked seaweed
4 large boiled shrimp
12 ¼-inch slices of peeled cucumber
½ tsp lightly toasted sesame seeds

1. Cook ramen noodles as directed on package/ Drain and rince noodles under cold water than toss with sesame oil. Place in refrigerator for about 20 - 30 minutes

2. Combine the chicken stock, vinegar, soy sauce and sugar in a medium saucepan. Bring to a boil over high heat, the reduce heat to medium and simmer for 7 to 7 minutes. Stir in the green onions and ginger, set aside for 20 minutes to cool.

3. Divide the chilled noodles among 4 soup bowls. Top each bowl with seaweed, a shrimp and 3 cucumber slices. Ladle 1.4 cup of the sauce onto each portion and sprinkle with a pinch of sesame seeds.

haleofafamily

11-24-2009, 10:22 AM

Does anyone have the recipe for the macaroni and cheese from the Garden Grill? My son loves it! I wanted to surprise him with it for Thanksgiving.

greeneeyes

11-25-2009, 05:14 PM

Saw a recipe request in a separate thread and since it wasn't listed in our Index I'll post it here...found this by doing an internet search

1900 Park Fare - Creamed Spinach

2 tbsp olive oil
3/4 cup finely diced yellow onion
2 tsp minced garlic
2 10-ounce packages frozen chopped spinach, thawed and drained well
1 cup heavy cream
1/2 cup grated Parmesan cheese
Kosher salt and black pepper to taste

Heat the oil in a sauté pan over medium heat. Add the onion and garlic and sauté until they are translucent. Mix in the spinach. Mix in the cream and Parmesan cheese and bring to a simmer. Salt and pepper to taste. Makes 2-1/2 cups.

Tatania

11-27-2009, 03:53 AM

These 2 recipes are from oybolshoi who transcribed them in her foodie thread.

Duncannon Seafood Chowder
Kevin Dundon (Raglan Road) Culinary Demonstration; Epcot F&W Festival 2009

2 oz butter
1 small onion, diced
1 leek, diced
1 carrot, diced
1 potato, cubed
2 oz smoked salmon slices, cut julienne
1/2 cup dry white wine
2 cups fennel scented fish or vegetable stock or water
8 oz mixed fresh filets cut bite size (i.e. - haddock, cod, hake, salmon)
6 oz shrimp, large peeled and deveined
6 oz mussels, scrubbed cleaned
1 tblsp fresh parsley, chopped
1 cup heavy cream
salt and fresh ground pepper

Heat a large pan over medium heat. Add the butter and when it foams, add in the onions, leeks, carrot, potato and smoked salmon. Saute for 2-3 minutes until softened. Pour the wine into the pan, bring to a boil and reduce by half. Add in the stock or water and bring to a simmer, then add the fresh fish and shellfish. Return the pan to a simmer and add the cream and 1/2 the parsley, and season with salt/pepper. Cover with a lid and simmer gently for another 2-3 minutes until the fish and shrimp are tender, and all of the mussels have opened (discard any that do not). Use remaining parsley to garnish bowls after plating.

Classic Sherry Trifle

Jam Swiss Roll:
4 eggs
1/2 cup sugar, plus extra for dusting
2/3 cup self rising flour, sifted
3 tblsp rasberry jam
1/2 cup sherry

Preheat oven to 350. Line a 13x9 baking tin with parchment paper and grease. In a mixing bowl, whisk the eggs with sugar until very light and fluffy. The whisk should leave a figure eight on the surface when lifted out. Gently fold in the sifted flour with a metal spoon or rubber spatula. Be very gentle to avoid knocking the air out of the sponge base, but do ensure all the flour is incorporated. Pour the mixture into the prepared baking tin. Bake for 20 minutes or until well risen and golden brown. Before the sponge is fully cooked, invert it onto a sheet of parchment paper, dusted with sugar; spread the sponge with a thin layer of rasberry jam. Carefully roll the swiss roll up form the longest side rather than from the shortest. Cut into thin slices and sprinkle over a generous helping of sherry on top.

Egg Custard
1/2 vanilla bean pod
2 cups milk
2/3 cup heavy cream
6 egg yolks
1/2 cup sugar
2 tsp corn starch

Split the vanilla bean length wise and use a sharp knife to scrape out the seeds from one half the pod. Put the seeds and the half pod into a large sauce pan with milk and cream. (save the other half for later use). Bring the cream, milk and vanilla to a boil and remove from heat. Using a large bowl and whisk, beat the egg yolks, sugar and corn flour until light and creamy (about 2 minutes). Pour the milk and creamed mixture onto the eggs and mix well (my personal suggestion: temper the mixture into the eggs to avoid cooking them, rather than pouring it all in at once). Return the mix to the pan and cook for about 2 minutes (medium-low to medium setting), stirring constantly, until it coats the back of a wooden spoon. Taste the custard to ensure you can't taste the flour (if you can, return to the heat and cook longer).

Trifle
1 1/4 cup mixed fresh berries (raspberries, blackberries, strawberries, black currants)
1 cup freshly whipped cream
1 cup almonds, sliced and toasted

Place the jam swiss roll in a bowl and pour the custard over it; then allow to cool for a couple hours (or overnight refigerated). Cover with a disk of parchment paper or clingwrap to prevent a skin from forming. After cooling, spoon some whipped cream on top and decorate with a little more fresh berries as well as toasted almonds if desired,

sand2270

11-30-2009, 08:34 PM

Does anyone have the recipe for the pork taco served at the Mexico pavilion for Food and Wine with the pickled onions? I would love to recreate it.

Dawn16

12-03-2009, 08:06 PM

Looking for the arroz con pollo recipe from the Puerto Rico booth this year if anyone would be so kind. Thanks!

Tatania

12-04-2009, 04:26 AM

Looking for the arroz con pollo recipe from the Puerto Rico booth this year if anyone would be so kind. Thanks!
I posted that already on page 185. I made the recipe and it's ver good though I would use less rice unless you have a big family. The index is: http://www.disboards.com/showthread.php?t=1777635

Does anyone know the recipe for the pomegrante bbq pork chop at Kona?

POMEGRANATE BBQ PORK CHOPS
Kona Cafe, Polynesian Resort

For the Pork Chop Brine
2 T. Brown Sugar
¼ C. Chinese Black Vinegar
¼ C. Mirin Sauce
1 t. Sriracha Sauce
2 C. Water
2T. Kosher Salt
1t. Freshly Ground Black Pepper

For the Pomegranate BBQ Sauce
1 C Hoisin Sauce
¼ C. Pomegranate Molasses
¼ C. Honey
½ C. Vegetable Broth

For the Fig Butter
12 Dried Mission Figs
1 ½ sticks Butter; unsalted; room temperature
1 Cup Water
Kosher Salt; to taste

For the Pan Roasted Fingerlings
24 Fingerling Potatoes
¼ C. Canola Oil
Kosher Salt; to taste

For the Braised Chard
4 Swiss Chard
8 Cloves of Garlic; minced
6 Slices Applewood Smoked Bacon

For the garnish
2 Yukon Gold Potatoes
Kosher salt; to taste

6 10 oz Loin Pork Chops

1. Combine all Pork Chop Brine ingredients in a large bowl. Add pork
chops, cover, and marinate in refrigerator overnight.
2. Combine all Pomegranate BBQ Sauce recipes in a medium saucepan and
simmer for ten minutes. Store in airtight container in fridge
overnight.
3. For Fig Butter; bring figs and water to a simmer over medium to low
heat in a saucepan. Allow figs to fully reconstitute. Drain water
from figs and chop then in food processor with an ?s? blade. Allow figs
to cool; add to butter and whip until soft. Store in airtight
container till needed
4. Begin the Pan Roasted Fingerlings by cutting them in half
lengthwise. Heat oil in an oven safe pan. Add potatoes to pan, season
with salt and pepper to taste. When potatoes start to brown, place in a
350 degree oven until they are fork tender.
5. Chop the chard in large pieces. In a large sauté pan, render the
bacon until it is crisp. Add garlic and chard; cook until it begins to
wilt. Remove from heat and allow chard to braise in its own juices.
Season with salt and pepper; hold warm until pork chops are done.
6. Create the garnish by spiral cutting the Yukon Potatoes. Fry in
deep fat and season with salt.

Presentation or Assembly
1. Place pork chops on heated grill. During last minutes of cooking,
brush pork chop with Pomegranate BBQ Sauce and finish cooking till
medium well or desired temperature has been reached. Remove from heat
and recoat with the sauce.
2. Place roasted fingerlings on the center of serving plate and top
with braised chard.
3. Place pork chop on top of chard. Dress chop with fig butter and
top off with the potato garnish.

Dawn16

12-04-2009, 09:42 AM

Thanks, Tatania. Sorry I didn't see it before. I did look at the index and could have sworn it wasn't there. This is my first time with this thread so maybe I was looking in the wrong place. Thanks again!

I posted that already on page 185. I made the recipe and it's ver good though I would use less rice unless you have a big family. The index is: http://www.disboards.com/showthread.php?t=1777635

Sand

12-04-2009, 04:30 PM

Tony's Town Square Lemon Panna Cotta and Cannoli Recipe:
http://www.disboards.com/showthread.php?p=34563798&posted=1#post34563798

bop28

12-06-2009, 03:26 PM

I would like the recipe for the Black Forest Roulade [rolled cake] from Sommerfest in Germany. I found the round cake recipe, but not the new roulade. This was so good and flavorful but not too sweet. Anyone have this? :)

piratesmate

12-07-2009, 12:52 PM

I'll be back to update the index once our computer situation is fixed. We're down to one functional computer & DD needs it to do her online school...plus DH has been sick & trying to keep up with work while he's home. *sigh* There was almost a fist fight here when I tried to get my own computer for 10 minutes the other day. LOL

A couple years ago there was a recipe online for creamed spinach, as served at the Grand Floridian. It was simple and contained parmesan cheese and minced garlic. The site has since been removed, and all I can find is the Yachtsman Steakhouse recipe.
Does anyone have the Grand Floridian recipe on file?

greeneeyes

12-07-2009, 03:42 PM

I'll be back to update the index once our computer situation is fixed. We're down to one functional computer & DD needs it to do her online school...plus DH has been sick & trying to keep up with work while he's home. *sigh* There was almost a fist fight here when I tried to get my own computer for 10 minutes the other day. LOL

The person who posted that request (that doesn't show up when I quote you) did so in 2 separate threads, I posted the recipe in one and posted it here for us as well. As far as I can tell they never came back or if they did never acknowledged the posting.

http://disboards.com/showpost.php?p=34470678&postcount=2860

and I hear ya about the computer situation, we went thru the same thing not too long ago.

Barbruka

12-14-2009, 01:52 PM

greeneeyes

12-14-2009, 07:27 PM

How come there are so many recipes for LeCellier's Cheddar Cheese Soup? I have three in my recipe file (all different) and the one on page 1 of this thread is a fourth version. Which is the definite recipe??? Several are very different!

Apparently it's been changed a few times, maybe with each new chef? :confused3 The last published updated version I saw was from 8/09.

Tatania

12-16-2009, 04:20 PM

Green Tea Mousse
Epcot Food and Wine Festival, China
Servings: 8 Prep Time: 20 minutes

1 pack of Tofu (12.3 ounces)
8 ounces granulated sugar
6 fluid ounces water
2.5 ounces whipping cream
0.6 ounces gelatine powder
0.25 ounces powdered green tea

1. Dissolve gelatine powder with 3 fluid ounces of water and set aside.
2. Combine Tofu, sugar, 3 fluid ounces of water, and powdered green tea in blender and mix till all ingredients have combined.
3. Remove mixture to a bowl and place in a bath of hot water.
4. Add gelatine mixture to bowl while stirring.
5. Continue stirring until gelatine melts completely.
6. Remove bowl from hot water and place in ice water.
7. Stir until mixture becomes creamy.
8. Add whipping cream to mixture and continue stirring.
9. Once whipping cream is blended into mixture, remove from ice water and portion into individual serving cups.
10. Chill for 1 hour before serving.

Green Tea Frozen Yogurt
Nine Dragons Restaurant, Epcot, WDW
serves 4

2 cups whole milk or low fat yogurt
2 teaspoons of green tea powder (can add more for stronger taste)
1/2 cup of sugar

In a blender, add milk, green tea powder and sugar. (can you more powder for a stronger taste)
Mix the ingredients well for three to five minutes until well blended.
Transfer the ingredients to the bowl of an ice cream maker and follow your manufacturer's directions. If you do not have an ice maker, place into a freezer safe bowl cover it well. Put the green tea yogurt mixture into the freezer for a few hours.
After the mixture is frozen, remove the bowl from the freezer and whisk again with a hand-help whisk until smooth and creamy. Put it back in the freezer bowl and leave it in the freezers until frozen.
Take it out of the freezer and serve in small bowls.

Green Tea Ice Cream
Nine Dragons Restaurant, Epcot, WDW

2/3 cup water
4 green tea bags
1/2 cup sugar
1 cup half and half
1 cup heavy whipping cream

In a medium pot, heat the water to boiling. Add the green tea bags, remove the pot from heat and let it steep for 5 to 7 minutes.
Remove the tea bags, squeezing them against the side of the pot with a spoon to get all of the liquid out.
Simmer over medium low heat for 10 to 15 minutes, or until the liquid is reduced by half.
Remove from heat and add the half-and-half and the sugar. Let the mixture chill for a least 1 hour in the refrigerator.
Beat the whipping cram until soft peaks form and then fold in the green tea mixture.
Freeze in an ice cream maker, following manufacturer's directions

Vanilla Green Tea Frozen Yogurt
Nine Dragons Restaurant, Epcot, WDW

2 tablespoon hot water
2 tablespoons of powdered green tea
3 egg whites
3 cups fat-free plain yogurt
1 teaspoon vanilla extract
1/2 cup honey

Combine water and tea powder and let the mixture sit for 5 minutes.
In a large bowl, beat egg whites until stiff peaks form.
In a separate bowl, combine yogurt, green tea and honey.
Gently fold in yogurt mixture to egg whites.
Freeze in a ice cream maker, following manufacture's directions.

Tatania

12-16-2009, 05:10 PM

This is such a great thread!! I have read so many fantastic recipes!!! I would like the recipe for the chocolate peanut butter cake served at the Sci-Fi. Any help would be appreciated!!:)

Originally Posted by Amusement
The cake from Sci Fi was my fave dessert of the whole trip. I would love a recipe for that one if anyone has it.

Chocolate Peanut Butter Cakes
Sci-Fi-Dine-In Theater Restaurant, Disney’s Hollywood Studios™
Makes 12

Chocolate-Pecan Streusel
1 cup all-purpose flour
1 cup sugar
1 1/2 sticks butter, room temperature
1 cup toasted chopped pecans
1/4 cup unsweetened cocoa powder

Peanut Butter Filling
1 cup smooth peanut butter
1 cup sweetened condensed milk
1 cup prepared chocolate pudding

Devil’s Food Cake
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 sticks unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs, warmed in very warm water for 10 minutes

For chocolate-pecan streusel:
1. Combine flour, sugar, butter, pecans, and cocoa powder in a large bowl. Beat on low speed with an electric mixer until blended and crumbly.

For peanut butter filling:
1. Combine peanut butter, sweetened condensed milk, and pudding in a medium bowl. Whisk until combined.

For devil’s food cake:
1. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
2. Combine boiling-hot water and cocoa powder in a separate medium bowl, whisking until smooth. Whisk in milk and vanilla extract. Set aside.
3. Combine butter, brown sugar and granulated sugar in a large bowl. Beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Reduce mixer speed to low. Alternately add flour mixture and cocoa mixture in 3 batches, beginning and ending with flour. Mixing until just combined.

For chocolate peanut butter cakes
1. Position oven racks in the upper and lower thirds of oven. Preheat oven to 350°. Spray 12 (2 1/2-inch) ramekins with nonstick spray with flour. Line the bottom of each ramekin with a parchment paper round, and spray again. Set aside.
2. Divide chocolate-pecan streusel among the ramekins. Top each with approximately 1 1/2 to 2 tablespoons peanut butter filling. Fill ramekins three-quarters full with batter. Place ramekins on 2 sheet pans.
3. Bake, switching position of pans halfway through, until cakes begin to pull away from sides of ramekins, 20 to 25 minutes.
4. Cool cakes on pans for 20 minutes. Carefully invert ramekins onto each serving plate. Serve with vanilla ice cream.

andysavalanche

12-19-2009, 03:32 PM

Just got back from the world.
Was wondering if anyone had the recipe for the delicious yellow pasta salad at Boma?

twokids0204

12-19-2009, 04:14 PM

How come there are so many recipes for LeCellier's Cheddar Cheese Soup? I have three in my recipe file (all different) and the one on page 1 of this thread is a fourth version. Which is the definite recipe??? Several are very different!

This one seems pretty official:

http://www.youtube.com/watch?v=qXZkin-ZuSg

disney4metoo

12-20-2009, 10:15 PM

Subscribing!

Tatania

12-22-2009, 02:25 AM

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Food/CoffeeandChocolateYuleLog-DL.jpg

Chocolate and Coffee Yule Log
Served at the Plaza Inn, Carnation Café and PCH Grille; Disneyland® Park
Makes 1 log

Coffee Buttercream
1 cup water
2 1/4 cups fine Granulated sugar
9 ounces egg whites
3 1/3 cups butter
1 tablespoon vanilla extract
1/3 cup coffee extract

Biscuit Roulade
10 eggs yolks
10 egg whites
10 whole eggs
2 1/4 cups granulated sugar
1/4 cup granulated sugar
3/4 cup pastry flour or sifted
all-purpose flour
1/4 cup cocoa powder
1/4 cup melted butter

Chocolate Ganache
20 ounces dark chocolate (58 % Cacao)
2 tablespoon butter
1 tablespoon honey
2 cups heavy cream

Kahlua Simple Syrup
1 1/4 cups granulated Sugar
1 1/4 cups water
1/3 cup Kahlua liquor

Preparation:
Coffee Buttercream
Mix the water and sugar in a sauce pan and bring to a boil. Keep edge of the saucepan clean by brushing with a pastry brush moistened with water.
Boil mixture until a candy thermometer registers 240°F (“soft ball” stage). Mix the egg whites with an electric mixer to soft peaks, then gradually add the syrup to the egg whites and continue to mix until a meringue forms. Add the butter and mix until smooth. Add the coffee extract and vanilla extract and mix.

Biscuit Roulade
Preheat oven to 400°F. In a electric mixer, whip the egg yolks ,whole eggs and granulated sugar together until light & fluffy. In a separate bowl, whip the egg whites and granulated sugar to a stiff peak. Fold the egg yolk mixture and the egg white mixture together. Add the flour, cocoa powder and melted butter and mix gently until combined.
Transfer the mixture to a jelly roll pan lined with parchment paper and spread in a consistent layer. Bake in preheated oven until golden brown, approximately 10-15 minutes.

Chocolate Ganache
Place the chocolate, butter and honey in a steel mixing bowl and set aside.
In a sauce pan, bring the heavy cream to a boil , then pour over the chocolate, mixing slowly from the center of the bowl until mixture is smooth and shiny.

Kahlua Simple Syrup
Place all ingredients in a sauce pan and bring to a boil, whisking until sugar is dissolved. Set aside until cool.

Procedure for Assembly the Yule Log
Soak biscuit roulade evenly with Kahlua Simple Syrup. Spread roulade evenly with Coffee Buttercream. Roll roulade from long side into a long cylinder. Pour Chocolate Ganache evenly over roulade. Decorate as desired.

Video: http://disneyparks.disney.go.com/blog/2009/12/how-to-make-a-yule-log/

Dulce de Leche Empanadas with Pineapple
Served at Cocina Cucamonga in Disney’s California Adventure® Park.
In this holiday spirit of giving and receiving, Jorge Sotelo, Jay Garcia, Juan Mendoza, and Nubia Renteria from the Disneyland® Resort Food & Beverage team would like to share an utterly delightful Mexican pastry recipe.Servings: 2 dozen

Empanada Dough
14 ½ ounces Cream Cheese
6 ¼ ounces Butter, Unsalted
1½ cups Flour
1½ Teaspoons Salt
1½ Teaspoons Baking Powder
1 Teaspoons Cinnamon

Cajeta and Pineapple Filling
1 14-ounce can Sweetened Condensed Milk
1 Pineapple, fresh, cleaned, trimmed
Finely diced Zest of 1 orange

Final Plate Recipe
2 Ounces Dough, freshly rolled out
1 Tablespoon Pineapple filling
1 Tablespoon Condensed Milk mixture (Cajeta)

Empanada Dough
Place cream cheese and butter in a medium bowl and mix until combined. In a separate bowl combine the flour, salt, baking powder and cinnamon and mix well, then add to the cream cheese mixture and mix until the dough comes together (approximately two and a half minutes). Take out the newly formed dough and flatten into a disk, wrap in plastic and refrigerate for at least one hour*. Weigh out and portion 2 ounces of the dough and roll into small round balls. Sprinkle a little flour on a cutting board and roll out/flatten the dough with a rolling pin into circles about 3” in diameter. Reserve for fillings.

Cajeta and Pineapple Filling
Place unopened can in a large pot and completely cover with water. Simmer just below a boil until milk is reduced. This will take about 3 hours to slowly reduce. IMPORTANT: Make sure the can is completely submerged at all times - add water to the pot as needed as the water evaporates during this process. Once milk is reduced, set aside for next steps. With a sharp knife, cut the pineapple into small pieces (ideally a brunoise cut: julienned, then rotated 90 degrees and diced to make small squares) and set aside for next steps.

Final Plate Recipe
Preheat oven to 350°F. Place 1 Tbsp. of pineapple filling on each circle of dough, add 1 Tbsp. Cajeta mixture to the pineapple and fold dough in half making a half moon. Then seal or crimp the dough on all open edges and place onto a small cookie sheet. Bake in preheated oven for about 20 minutes. Empanadas should be a nice golden brown. Allow to cool and serve warm. Enjoy!

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Food/CitrusRoastedHalfChicken_RanchodelZ.jpg

Citrus Roasted Half Chicken
Rancho del Zocalo, Disneyland Resort
Servings: 6 Preparation Time: 20 minutes Cooking Time: 45 minutes

3 whole chickens, halved
9 tablespoons Rancho Citrus dry rub (recipe below)

Rancho Citrus Dry Rub
4 tablespoons Lawry’s seasoning salt
2 tablespoons sugar, granulated
2 tablespoons brown sugar
2 tablespoons cumin, ground
2 tablespoons chili powder
2 tablespoons cayenne powder
4 tablespoons paprika
5 tablespoons lemon pepper seasoning
2 tablespoons garlic powder
2 tablespoons onion powder

Rancho Citrus Dry Rub: Combine all above ingredients in a mixing bowl and set aside.
Pre heat the oven to 375ºF. Season each of the chicken halves evenly with the Rancho citrus dry rub. Place on a sheet pan Cook to 165 4. ºF internal temperature for approximately 45 minutes. When the chicken is done, pull out of the oven and serve with the Zesty Slaw and Sweet Corn
on the Cob! (Recipes in document)

Sweet Corn on the Cob
Rancho del Zocalo, Disneyland Resort
Servings: 8 Preparation Time: 20 minutes Cooking Time: 30 minutes

4 ears of white corn in the husk, whole
1 cup mayonnaise
4 teaspoons pico lemon seasoning
6 tablespoons cotija cheese

Rinse the Corn under cold water. Set aside. Add corn to a medium sized pot of boiling water (212 3. °F) . Cook until done about 20 to 30 minutes. Once cooked, peel the husk and silk away from the corn and slice in half.
Lightly spread the mayonnaise, pico lemon seasoning and Cotija cheese on the corn. Serve immediately.
* Chefs note: If you cook the corn while still in the husk the corn becomes sweeter and more flavorful!

Zesty Slaw with Cider Vinaigrette
Rancho del Zocalo, Disneyland Resort
Servings: 6 Preparation Time: 30 minutes Cooking Time: 45 minutes

Zesty Slaw
1 head green cabbage, finely shredded
¼ head red cabbage, finely shredded
2 each carrots, large, shredded
½ each red bell pepper
½ each green bell pepper
½ each yellow bell pepper
1 pound jicama, julienne
3 teaspoons tarragon, fresh
3 teaspoons chives, fresh
1 bunch cilantro, fresh

Cider Vinaigrette
1 cup brown sugar
1½ teaspoons sea salt
1 teaspoon dry mustard
1 teaspoon cumin seeds, toasted and ground fine
1 teaspoon fennel seeds, toasted and ground fine
2 teaspoons crushed red chili peppers
1 teaspoon chili powder, smoked
2 cups red wine vinegar
¼ cup honey
1½ cups canola oil
1½ cups apple cider vinegar

Cider Vinaigrette: Combine all ingredients well in a mixing bowl, cover and refrigerate until service.
Zesty Slaw: Combine all ingredients in a medium sized mixing bowl. Set aside covered in the refrigerator until just before service. When you are ready to serve, add the Cider Vinaigrette and toss well.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Food/AsparagusBruschetta_CalifFoodandWin.jpg

Asparagus Bruschetta
California Food and Wine Festival, Disneyland
Servings: 12 pieces Preparation Time: 15 minutes Cooking Time: 10 minutes

3 cups water
8 ounces asparagus, trimmed and cut into 1/2 inch pieces
16 ounces grape tomatoes, halved
8 ounces fresh basil, minced
3 each green onions, chopped
3 tablespoon lime juice
1 tablespoon olive oil
3 each whole garlic cloves, minced
1 ½ teaspoon lime zest, grated
¼ teaspoon kosher salt
¼ teaspoon white peppercorns (freshly ground)
12 slices French baguette, sliced (3 inch X 2 inch), toasted

In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2 to 4 minutes until done. Drain and immediately place asparagus in an ice water bath. Drain the asparagus from the ice water bath and pat dry. In a bowl, combine the asparagus, tomatoes, basil, green onions, lime juice, oil, garlic, lime zest, kosher salt and white ground pepper, mix thoroughly. Using a slotted spoon, spoon asparagus mixture onto bread.

Berry Crisp with Strawberry Sorbet
California Food and Wine Festival, Disneyland
Servings: 8 Preparation Time: 20 minutes Cooking Time: 30 minutes

Sorbet
3 cups fresh strawberries (hulled and quartered)
½ cup honey
1 cup sugar
3 tablespoon lemon juice

Filling
1 pound fresh raspberries
1 pound fresh blueberries
1 pound fresh blackberries
1 pound ripe strawberries
4 ounces granulated sugar
1 ounces flour
1 ½ ounces Grand Marnier
Zest of 1 orange

Crisp Topping
17 ounces sugar (divided)
17 ounces brown sugar (divided)
7 ounces oats
14 ounces pecans
14 ounces walnuts
8 ounces melted butter
6 ounces coconut flakes
16 ounces flour
6 ounces soft butter

Sorbet
Place the strawberries in a food processor and puree until smooth. Strain the strawberries through a fine chinois. Whisk in the honey, sugar and lemon juice. Mix well and pour into an ice cream maker. Allow to freeze overnight.

Filling
Hull and quarter the 3 cups strawberries. Toss strawberries and all of the remaining fruit with the sugar, flour and Grand Marnier. Place the filling in to ramekins and top with Crisp.

Crisp
Preheat oven to 375°F In a large bowl, mix 11 ounces sugar, 11 ounces brown sugar, oats, pecans, walnuts, cocnut flakes and melted butter. Mix well with a wooden spoon. Then in a food processor grind the mixed ingredients together in small batches. Back in the large bowl, mix the blended ingredients with the remaining sugar, flour, brown sugar and soft butter. Mix well, then top the fruit filled ramekins. Bake at 375°F for 25 to 30 minutes Top with sorbet.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Food/ChipotleStuffedBeefTenderloin_DLFoo.jpg

Chipotle Stuffed Beef Tenderloin
California Food and Wine Festival, Disneyland
Servings: 4 Preparation Time: 15 minutes Cooking Time: 40 minutes

2 pound beef tenderloin

Rub
1 tablespoon salt
2 tablespoon brown sugar
2 teaspoon dry chipotle chilies, ground
1 teaspoon cinnamon, ground
1 teaspoon black pepper, fresh, ground
½ teaspoon paprika
3 tablespoon olive oil

Stuffing
¼ cup olive oil
3-6 each canned chipotle chilies, pureed
1 each small sweet onion, chopped
6 each sun dried tomatoes, chopped
1 tablespoon thyme, fresh, chopped
1 cup provolone cheese, grated
1/3 cup panko bread crumbs
2 cups Red wine
2 tablespoon Butter

Preheat the oven to 425°F. Cut the Tenderloin lengthwise to form a pocket. In a bowl, mix the ingredients for the rub. Rub over outside of Tenderloin. Cover with tenderloin with plastic wrap and place in the refrigerator for at least two hours. Sauté the onion in about 2 tablespoons of the olive oil until translucent. Add the tomatoes, chipotle, and thyme. Sauté a few more minutes. Remove the onion and tomato mixture from the stove and mix in the cheese and panko crumbs.
Place in the refrigerator to cool. Once cool, remove the tenderloin and stuffing mixture from the refrigerator. Unwrap the tenderloin. Spoon the stuffing in to the tenderloin pocket. Tie the tenderloin with butcher string. Place in a roasting pan and bake uncovered at 425°F for about 30 minutes. A meat thermometer should register 155°. Remove the meat from the baking pan, and let rest for at least 10 minutes.
Place the baking pan on a stove burner set to medium high heat. Deglaze the pan by adding the
red wine and scraping any residue from the baking pan and deglaze with the red wine. Simmer and reduce to one cup. Strain the sauce and stir in the butter. Remove the butchers twine from the meat and slice into 1 ½ to 2 inch medallions. Top with the strained sauce.

Roasted Butternut Curry Soup
California Food and Wine Festival, Disneyland
Servings: 4-6 Preparation Time: 15 minutes Cooking Time: 1 hour and 10 minutes

2 pound butternut squash, halved and seeds removed
3 tablespoon clarified butter
1 tablespoon Madras curry powder
½ teaspoon cumin, ground
1 teaspoon coriander seeds, ground
½ teaspoon nutmeg, ground
½ teaspoon cinnamon, ground
¾ cup onion, white diced in quarters
½ cup carrot, peeled diced in quarters
¼ cup celery diced in quarters
¼ cup ginger, minced
1 tablespoon garlic, minced
3 ½ cups chicken stock
½ cup coconut milk
1 tablespoon brown sugar, packed
2 teaspoon kosher salt
¼ teaspoon black pepper, freshly ground

Preheat the oven to 400 degrees Fahrenheit. Place the squash cut side up on a parchment lined cookie sheet. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Drizzle with 1 tablespoon of the clarified butter on both sides of the Squash and season with salt and pepper as well.
Place in the oven and roast until the skin is golden brown and the squash is tender, about 50 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the squash out of its skin and set aside until ready to use.
Set a medium size saucepan over medium-high heat. Add remaining 2 tablespoon of clarified butter and when hot, add curry powder, cumin, coriander, nutmeg and cinnamon. Toast and stir for 1 minute. Add cut up vegetables (onions, carrots, celery), along with half remaining of kosher salt and black pepper, sauté until lightly caramelized, about 3 to 4 minutes. Add ginger and garlic and sauté 30 seconds. Add chicken stock and reserved butternut squash to the pan and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes or until all the vegetables are soft.
Remove the soup from the heat and blend until smooth. Strain through a medium size strainer and put in a clean pot. Add coconut milk. Bring back to simmer. Adjust seasoning with remaining kosher salt and pepper.

Chocolate Lava Cake
Disneyland Resort, Disneyland
Servings: 36 cakes Preparation Time: 10 min Cooking Time: 5 min

6½ ounces good quality dark chocolate
7/8 cups unsalted butter
5 large eggs
1/2 cup granulated sugar, divided use
1 tablespoon all-purpose flour

Preheat oven to 375ºF. Bring a saucepan of water barely to a simmer. Place the chocolate and butter in a bowl or pan over the pan of water. Heat, stirring occasionally, until the mixture is melted. Set aside.
In a mixing bowl, whisk the egg yolks and ¼ cup of sugar together until thickened slightly and lighter in color. Whisk in the flour, then the chocolate mixture. Place the egg whites in a separate, metal bowl and place over hot water until warmed slightly. Add 1 tablespoon of sugar and whip with an electric mixer on medium speed until soft peaks form.
Gradually add 1½ tablespoon more sugar while beating. Turn the speed to high and add the last 1½ tablespoon sugar and whip until the mixture forms stiff peaks. Fold the chocolate mixture into the egg whites. Divide the mixture among 6 ramekins. Place the ramekins on a baking tray and bake in preheated oven about 9-10 minutes.
When completely cooked, the tops should be puffed and feel firm to the touch, but are very liquid in the center.

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Food/MiniChurros_withHotChocolate_NapaRo.jpg

Mini Churros with Hot Chocolate
Napa Rose, Grand California Hotel, Disneyland
Servings: 4

Churros
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1 small bottle of vegetable oil

Hot Chocolate
1 cup milk
2 cups evaporated milk
1/3 cup plus 1 tbsp granulated sugar
1 stick of cinnamon
1 pinch of paprika
8 ounces bittersweet chocolate, chopped

Churros
Heat water, butter and salt to a rolling boil in a 3-quart saucepan.
Stir in flour. Stir ingredients vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs and beat until smooth. Fry churro dough by heating a pan filled with 1 ½ inches of vegetable oil to 360ºF.
Spoon dough into a piping bag with a cake decorator star tip attached (Ateco 2D). Squeeze 4 inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Roll churros in sugar and cinnamon.

Hot Chocolate
In a small saucepan bring milk, evaporated milk, sugar, cinnamon and paprika to a boil. Place chocolate in a bowl and pour milk mixture over chocolate; mix well. Strain through a fine strainer. Serve hot.

Almond Cake with Poached Strawberries
Napa Rose Restaurant, California Hotel, Disneyland
Yields 12 Almond Cakes

1 pound almond paste
1 cup unsalted softened butter
1 cup granulated sugar
6 eggs
2 tsp. grated lemon zest
2 Tbsp. Grand Marnier or other orange brandy
½ cup all purpose flour
1 teaspoon baking powder

Preheat oven to 350 degrees. Lightly butter a half-cookie sheet. Combine the almond paste, butter and sugar in an electric mixer. Beat in eggs, followed by lemon zest and brandy — one at a time. Sift flour and baking powder together over waxed paper.
Beat flour and baking powder into the almond and egg mixture until they combine.
Pour the batter into the cookie sheet and bake for 35 to 40 minutes.
Insert a toothpick into the cake center. Remove. When ready, the toothpick should come out clean. Cool on a rack. Cut the cake with a hearth-shaped cookie cutter. Set aside.

Poached Strawberries in Citrus Sauce
1 cup fresh orange juice
½ cup fresh lemon juice
1 cup water
¾ cup sugar
2 pints strawberries (sliced)
Combine all ingredients in a small sauce pan over medium heat. Bring to a boil.
Lower the heat and simmer for about five minutes. Turn off the heat. Add the strawberries. Allow to cool with the strawberries in the liquid. Place strawberries on top of the almond cakes.

Chocolate Pate with Fresh Raspberry Sauce
Napa Rose Restaurant, California Hotel, Disneyland
Yields 8

1 ounce butter
1 ounce dark chocolate
3 cups heavy cream
1 ounce Frangelico liquor
Chocolate Ganache (recipe below)
Raspberry Sauce (recipe below)

Cover the bottom of a half-cookie sheet with plastic wrap. Combine the chocolate, butter and Frangelico in a bowl. Bring one quart of heavy cream to a boil in a saucepan. Pour heavy cream into the bowl with the chocolate mixture. Stir until well incorporated.
In a separate bowl, whip the remaining half-quart of cream until it has soft peaks. Slowly fold cream into the chocolate mixture. Pour the mixture into the cookie sheet and spread evenly. Refrigerate for at least three hours. Turn pate over onto a cutting board and remove plastic wrap. Cut out the shapes with a heart-shaped cutter. Place pate on a rack. Cover pate with the warm ganache. Remove pate from rack and place on a parchment paper-lined cookie sheet. Refrigerate for one hour. Serve with Raspberry Sauce

Chocolate Ganache (Yields 1.5 Cups)
1 cup heavy cream
1 ounce sweet butter
1 pound sweet dark chocolate

Chop chocolate into fine pieces. Place the cream and butter in a saucepan. Bring the mixture to a boil. Remove from heat. Add chopped chocolate and stir constantly until the chocolate is completely melted.

Raspberry Sauce (Yields Two Cups)
1 pound fresh ripe raspberries
2 ounces granulated sugar
½ cup water
1 lemon

Juice lemon. Combine all ingredients in a small saucepan. Bring to a boil. Allow to cool. Puree in a blender. Strain ingredients and discard pulp.

disney4metoo

12-22-2009, 09:13 AM

Tatania, thanks...simply amazing!

pixiemel

12-30-2009, 06:50 PM

Is the Blueberry Cheese Buckle from CRT the same recipe that they serve for breakfast? It sounds close, but it had a blueberry sauce maybe. Thanks for any info!

EeyoreEma

12-30-2009, 11:21 PM

Wow!I just spent the past few days reading this thread - amazing! I have so many recipes I want to try! I'll definitely keep following this thread, and next time I get to go back to the World, I'll be requesting some recipes! Thanks to all who've posted here!

kidcoos3

12-31-2009, 09:13 AM

Hmbldr

12-31-2009, 09:34 AM

I'm making the Le Cellier cheese soup this evening. I'm using the recipe that is found on the YouTube video. My kids won't like the onion pieces floating around - so I thought I would use an immersion blender on the onion/celery pieces after cooking (I'll take the bacon out first). Has anyone else tried that? Any other suggestions?

I made this for Christmas dinner. Everyone loved it. Even the kids who can be fussy about such things. The onions were not much to contend with, whereas the celery still had a little crunch, which most liked. I don't think blending them in would be a problem though. Maybe you could separate in half at that point and try it both ways.

Good luck. I'm sure no matter what, you and your guests won't be dissapointed.

kidcoos3

01-01-2010, 10:34 AM

I made this for Christmas dinner. Everyone loved it. Even the kids who can be fussy about such things. The onions were not much to contend with, whereas the celery still had a little crunch, which most liked. I don't think blending them in would be a problem though. Maybe you could separate in half at that point and try it both ways.

Good luck. I'm sure no matter what, you and your guests won't be dissapointed.

Thanks for your reply. The soup was great. My sons didn't love it, so I won't worry about the onions and celery next time. It was really a pain trying to "hide" them. It also made the making the roux a bit trickier. The quantities of ingredients in the video are different from the ones on page 1 of the thread. Which recipe did you use?

Hmbldr

01-01-2010, 10:56 AM

Thanks for your reply. The soup was great. My sons didn't love it, so I won't worry about the onions and celery next time. It was really a pain trying to "hide" them. It also made the making the roux a bit trickier. The quantities of ingredients in the video are different from the ones on page 1 of the thread. Which recipe did you use?

I wrote my own from watching the youtube video. Doubled for big batch. I understand there are a few recipes that can be found. I was happy with the one I used.

greeneeyes

01-01-2010, 06:03 PM

The soup recipe has been changed over the years. I like the first one better.

kidcoos3

01-01-2010, 08:14 PM

I wrote my own from watching the youtube video. Doubled for big batch. I understand there are a few recipes that can be found. I was happy with the one I used.

The soup recipe has been changed over the years. I like the first one better.

I followed the YouTube video. I'll probably stick with that one unless it is updated again.

kimkatmom

01-03-2010, 08:59 PM

Oh, my, what a time to "stumble" upon this thread. Amazing recipes!

Does anyone have the recipe for the Raspberry Vinegarette they use on the Disney Cruise Line.

Leslye

greeneeyes

01-03-2010, 10:57 PM

Oh, my, what a time to "stumble" upon this thread. Amazing recipes!

Does anyone have the recipe for the Raspberry Vinegarette they use on the Disney Cruise Line.

Leslye

Try page 133...Raspberry walnut vinaigrette

kimkatmom

01-04-2010, 02:36 PM

Thanks. I'll do that!

GoofySon'sMom

01-07-2010, 10:51 AM

I love this thread! We are back from WDW and going thru some serious withdrawals! Hoping to make Saturday nights "Disney" meal nights for a while!

Does anyone have the tomato bisque recipe from the Plaza or the short rib pasta recipe from Chefs de France? I checked the index and didn't see them but a girl can hope, right?

rusewcrazy

01-11-2010, 11:19 AM

This board and this thread in particular are amazing. Thank you for putting it together and keeping it so organized. My two daughters and I love to eat at Disney, especially at the F&W festival. I started looking for more recipes after I saw two chefs do a demo at the Whole Foods here in Tampa a few months ago, so I'm really psyched to have stumbled on y'all.

I'm currently trying to find the recipe for the Chocolate Mousse cake served in Sunshine Seasons at Epcot (The Land). I emailed customer service but got the generic message back which some of you all seem to be experiencing lately as well. Anyone have any ideas for me?

Tonight I'm making the tie-dye cheesecake that I just found here - can't wait!

Aimee :)

hsmamato2

01-21-2010, 09:50 AM

looking for a recipe for the cocunut shrimp curry soup-it's an appetizer at Kona Cafe.... also a green bean curry coconut type dish from Boma ? can you see our theme here....my ds was in love with both of these.....:thumbsup2

rayangel

01-24-2010, 06:17 PM

france with the gruyere?? anyone have a recipe for what they believe is the best wdw mac and cheese?? thanks great thread

CharacterFan

01-25-2010, 03:57 AM

I love the pasta primavera from Crystal Palace. I normally make a dinner ADR there once a trip to eat it, but I always forget to ask for the recipe.

I've searched and I can't seem to find it. Any help would be great. Thanks

hsmamato2

01-27-2010, 03:57 PM

looking for the coconut curry shrimp soup from Kona cafe? it is SO good.....

lizzyb

02-01-2010, 08:38 PM

Anyone have recipes for the mussel appetizer at GF cafe and the salmon there?

Tatania

02-02-2010, 05:51 AM

Looking for the recipe for Seared Marinated Tofu served at Disney Studios Sci Fi Diner - have looked everywhere and even emailed WDW for it - anyone know the secret?

Seared Marinated Tofu
Sci-Fi Diner / Disney's Hollywood Studios

1 cup Olive oil
1 tbsp Fresh garlic
3 tbsp Lemon juice
1 tbsp Cajun seasoning
1/8 tsp Salt
1/8 tsp Ground pepper
8 oz tofu

Mix all spices, oil and juice in a bowl. Slice tofu into 8 equal pieces
and cover with marinade.

Mango Glaze
3 tbsp Mango puree (1/2 ripe mango & 3 tbsp water in blender)
1 tbsp Soy milk or 2 % milk
1 tbsp Honey
1/8 tsp Fresh cilantro

Mix all ingredients in a bowl.

Basmati Rice
16 oz Basmati rice
1 tbsp Kosher salt
1 ea Cinnamon stick
2 ea Whole cardamom pod
1 tbsp Olive oil
2 cups Water

Place all ingredients in pan. Steam on top of stove in a double
steamer.

In a sauté pan place 1 oz olive oil. Brown tofu on both sides. On large
platter place rice, top with sautéed tofu-then mango glaze.

Originally Posted by Disney8704 View Post
Does anyone have the recipe for the oreo milkshake from Sci-Fi?

OREA MILK SHAKE
Sci-Fi Diner / Hollywood Studios

1 cup Milk
2 scoops Vanilla ice cream
2 tbsps Orea cookie crumbles

In a blender, add milk, ice cream, and Oreo crumbles. Blend for 2
minutes. Pour into glass and garnish with a sprinkle of Oreo crumbs.

Option #2
Blend 1 cup milk and 2 scoops of cookies & cream ice cream. Blend for 2
minutes.

I would like the recipe for the chocolate peanut butter cake served at the Sci-Fi.
Any help would be appreciated!!:)

I'm pretty sure I posted this one a while back but since it's still on the request list:

Chocolate Peanut Butter Cakes
Sci-Fi-Dine-In Theater Restaurant, Disney’s Hollywood Studios™
Makes 12

Chocolate-Pecan Streusel
1 cup all-purpose flour
1 cup sugar
1 1/2 sticks butter, room temperature
1 cup toasted chopped pecans
1/4 cup unsweetened cocoa powder

Peanut Butter Filling
1 cup smooth peanut butter
1 cup sweetened condensed milk
1 cup prepared chocolate pudding

Devil’s Food Cake
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 sticks unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs, warmed in very warm water for 10 minutes

For chocolate-pecan streusel:
1. Combine flour, sugar, butter, pecans, and cocoa powder in a large bowl. Beat on low speed with an electric mixer until blended and crumbly.

For peanut butter filling:
1. Combine peanut butter, sweetened condensed milk, and pudding in a medium bowl. Whisk until combined.

For devil’s food cake:
1. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
2. Combine boiling-hot water and cocoa powder in a separate medium bowl, whisking until smooth. Whisk in milk and vanilla extract. Set aside.
3. Combine butter, brown sugar and granulated sugar in a large bowl. Beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Reduce mixer speed to low. Alternately add flour mixture and cocoa mixture in 3 batches, beginning and ending with flour. Mixing until just combined.

For chocolate peanut butter cakes
1. Position oven racks in the upper and lower thirds of oven. Preheat oven to 350°. Spray 12 (2 1/2-inch) ramekins with nonstick spray with flour. Line the bottom of each ramekin with a parchment paper round, and spray again. Set aside.
2. Divide chocolate-pecan streusel among the ramekins. Top each with approximately 1 1/2 to 2 tablespoons peanut butter filling. Fill ramekins three-quarters full with batter. Place ramekins on 2 sheet pans.
3. Bake, switching position of pans halfway through, until cakes begin to pull away from sides of ramekins, 20 to 25 minutes.
4. Cool cakes on pans for 20 minutes. Carefully invert ramekins onto each serving plate. Serve with vanilla ice cream.

For everyone posting recipe requests, Disney is actually supplying recipes when they can - especially if you tell them when you ate there or can supply a reservation number. If you were actually a guest, they are still helpful.

IMO, the odds of getting your recipe by posting a request here are quite low because it's doubtful that anyone coming here actually has it (or they would have hopefully posted it) and it's just as rare for anyone to fulfill requests while at the theme parks. I've done my best to help people get recipes but I won't be going to the parks in the foreseeable future and I'm hoping posters are not relying on anyone else to contact Guests Services or the Park Chefs on their behalf.
Please remember to post recipes if Guest services or a chef does respond. :goodvibes

GoofySon'sMom

02-02-2010, 09:39 AM

For everyone posting recipe requests, Disney is actually supplying recipes when they can - especially if you tell them when you ate there or can supply a reservation number. If you were actually a guest, they are still helpful.

IMO, the odds of getting your recipe by posting a request here are quite low because it's doubtful that anyone coming here actually has it (or they would have hopefully posted it) and it's just as rare for anyone to fulfill requests while at the theme parks. I've done my best to help people get recipes but I won't be going to the parks in the foreseeable future and I'm hoping posters are not relying on anyone else to contact Guests Services or the Park Chefs on their behalf.
Please remember to post recipes if Guest services or a chef does respond. :goodvibes

Thanks, I just emailed Disney to inquire about the Tomato Soup at The Plaza. I will post if they send it to me!

piratesmate

02-03-2010, 11:24 AM

<snip> Does anyone have the tomato bisque recipe from the Plaza or the short rib pasta recipe from Chefs de France? <snip>

I've added your request for the ribs to our Request List. The Tomato Bisque recipe has already on the list for some time.

<snip> I'm currently trying to find the recipe for the Chocolate Mousse cake served in Sunshine Seasons at Epcot (The Land). <snip>

Added to the Request List...

looking for a recipe for the cocunut shrimp curry soup-it's an appetizer at Kona Cafe.... also a green bean curry coconut type dish from Boma ? can you see our theme here....my ds was in love with both of these.....:thumbsup2

It's probably not at all the same, but there's a recipe for Coconut Curry Cauliflower Soup with Shrimp Dumplins on page 100. (from Boma) When my kids want something I can't find I often try something "similar" which satisfies their cravings - at least for a while. In the meantime, I've added your requests to our list. There's a wonderful Coconut Curry Sauce from Boma that came with the recipe I'd requested for their Cured Pork Loin (see page 130, post #1940). I'm thinking that might be good to simmer some green beans in...although it might be a bit thick for that. I just might try that the next time I open a can of coconut milk! :teeth:

I love the pasta primavera from Crystal Palace. I normally make a dinner ADR there once a trip to eat it, but I always forget to ask for the recipe. <snip>

Added to the Request List...

Anyone have recipes for the mussel appetizer at GF cafe and the salmon there?

Added to the Request List...

From the Swan & Dolphin Monthly Recipe Club:

Eggnog Pound Cake

Ingredients for Cake:
1/4 Cup Dried Cherries (chopped)
1/4 Cup Dried Cranberries
2 Tbsp. Brandy
a 3 Cups All Purpose Flour
2 Tsp. Baking Powder
1/4 Tsp. Salt
1/8 Tsp. Grated Nutmeg
1 Cup Butter
2 Cups Sugar
3 Eggs
1 Tsp. Vanilla Extract
1 Cup Eggnog

Ingredients for Glaze:
2 Tbsp. Brandy
2 Tbsp. Water
3/4 Cup White Sugar

Method of Preparation for Cake:
Marinate cherries and cranberries in brandy for 15 minutes. Preheat oven to 325°. Grease and flour bundt pan. Cream butter and sugar. Beat in the eggs one at a time. Add vanilla. Sift together the flour, baking powder, salt and nutmeg. Add flour mixture alternating with the eggnog. Mix well. Add fruit mixture. Bake for 1 hour. Cool for 10 minutes.

Method of Preparation for Glaze:
Combine brandy, water and 3/4 cup sugar.

Presentation:
Place cake on serving dish. Spoon glaze over cake. Top with your choice of fresh fruits.

White Bean Soup

16 Oz. Flageolet Beans (soaked in water overnight)
1 Oz. Thyme (minced)
3 Oz. Garlic (minced)
4 Oz. Shallots (rough chop)
8 Oz. Bacon Slab (large cubes)
1/2 Large Yellow Onion (diced)
5 Cups Chicken Stock
Water (as needed)
Salt and Pepper (to taste)
2 Oz. Mushroom Fricassee

In a large stock pot, render the fat from the bacon. Once there is sufficient fat, add the thyme. Sauté for 30 seconds to release the aroma. Next add the onions and shallots. Sauté for 1 minute. Add the garlic and bloom. Drain the beans from the liquid they were soaking in overnight and add them to the pot. Incorporate all of the ingredients together and then add the chicken stock. The stock should be about 1½ inches over the beans.

Simmer for approximately 45 minutes or until beans are tender. Add stock and/or water as necessary. Once the beans are tender pull the soup off of the fire and cool briefly. Take the cubes of bacon out of the soup mix and discard. Blend the soup until it is smooth. Season with salt and pepper.

PRESENTATION
Serve in a bowl and garnish with mushrooms.

Serves 4 - 6

mkspencer57

02-04-2010, 12:01 AM

piratesmate

02-05-2010, 06:49 PM

Hi! I'm new here, but I've been going through the boards reading all the great recipes. Thanks for posting this treasure trove of Disney recipes. I tried to make the Boardwalk brownies tonight, and they didn't turn out quite right. The recipe says to bake at 330 degrees for approx. 15 minutes. After that time, I checked and they were real runny. I raised the temp to 350 and went another 15 minutes. They still didn't seem done, so I baked them another 10 minutes, and decided to take them out of the oven. They still weren't quite done, but I was afraid of burning the outside if I continued to bake. The parts that did fully cook tasted great. I was wondering if I was supposed to bake at 330 degrees for an hour and fifteen minutes...?? Any suggestions? Thanks in advance. Y'all rock!

I tried finding another source to check for you as I've never made these myself. Generally brownie recipes tend to say to bake at 350 for 30 to 35 minutes, so I can't imagine they were supposed to be done at 330 for 75 minutes.

Some general questions...

Did you preheat your oven or just put them in & start the timer? That would extend the time...I confess I often forget to preheat. :blush:

If you took them out & had the oven door open for a bit while checking, or turned it off in between, or even had them out for ~5 minutes while you were checking on things it's possible that your total time wouldn't have been quite enough.

I never had the Boardwalk Brownies, but when my kids would make a box mix they preferred to "under bake" them...they like them gooey, chewy & not so cake-like. And the edge brownies are always more well-done than the center ones.

When was the last time you checked the temp on your oven? Maybe it doesn't quite reach the proper temp.

mkspencer57

02-05-2010, 09:47 PM

mkspencer57

02-05-2010, 10:06 PM

Ghirardelli’s Hot Fudge Sauce
Yield: 2 cup(s)
4 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar
4 tablespoon(s) butter, cut into chunks
1 1/2 cup(s) sugar
1/2 cup(s) water
1/4 cup(s) light corn syrup
1 teaspoon(s) pure vanilla extract

might be good on more than just brownies...

hkeller27

02-07-2010, 11:09 AM

Does anyone have the recipe for the Cream of Asparagus soup from 1900 Park Fare? I can't stop thinking about it since we last went two weeks ago....

This thread is awesome - and killing my diet too!! :rotfl:

Tatania

02-07-2010, 07:14 PM

Thanks for responding so quickly. Yes, I preheated the oven, and when I checked it after the first 15 minutes, I opened the oven door and started to take it out, and when I started to move it, I could see it shaking like Jello, and immediately closed the door and reset the timer.

By way of comparison I checked the instructions for the Double Chocolate Brownies from Ghirardelli's and it says:

"Preheat oven to 350°F. Mix the ingrediants then spread into greased 8 or 9-inch square pan. Bake 20 to 30 minutes. For extra chewy brownies, use 8-inch pan and less baking time – (as little as 15 min). For cake-like brownies, use 9-inch pan and longer baking time. Cut into squares."

Those seem like very short baking times but then, they use very different ovens.

From the Disney archives "two longtime King Stefan Banquet Hall favorites - gone but they definitely stand the test of time"! (from D23 Magazine)

BEEF AND BARLEY SOUP
King Stefan Banquet Hall, Magic Kingdom
Makes 8 cups.

4 cups boiling water
coarse salt (to taste)
2/3 cup uncooked pearl barley
2 tablespoons butter
1 cup finely diced onions
1/2 cup finely diced carrots
1/2 cup finely diced celery
2 teaspoons dried shallots
2 cups (about ½ pound) diced, cooked roast beef
8 cups water
5 beef bouillon cubes, crumbled
2 chicken bouillon cubes, crumbled
1/4 teaspoon white pepper
2 tablespoons minced garlic
1 tablespoon parsley flakes

Method of Preparation:
Bring water and 1 tablespoon salt to a boil in a saucepan on medium-high heat. Add the pearl barley; stir, cover, and reduce heat to low and cook for 30–40 minutes or until the barley is tender. Drain well in a colander and rinse using cold water. Set aside. Melt the butter in a large Dutch oven or heavy-bottomed saucepot over medium heat. Sauté onions, carrots, celery, and shallots for 3–5 minutes or until tender. Add the roast beef, water, crumbled bouillon cubes, salt to taste, pepper, and garlic, and stir to combine. Bring soup to a boil, then cover and reduce heat to low. Continue cooking for 20 minutes or until the meat is tender. Add parsley flakes and the cooked barley and continue cooking for 10 minutes. Season to taste with coarse salt and freshly ground black pepper.

CHEF'S NOTES: For the soup, you may add more roast beef to the recipe, if you prefer. Ask your deli to make the slices approximately one inch thick to make it easier for you.

FRIED BRIE CHEESE
http://d23.disney.go.com/recipes/images/012910_DTT_RecipeCheesefeat2.jpgIt doesn't get much better than biting into warm brie cheese oozing out of a breadcrumb exterior. Who needs dinner?
3 cups vegetable oil
2 9 ounce (4½-inch) Brie cheese rounds
1 tablespoon all-purpose flour
1/4 teaspoon cayenne pepper
1 large egg, beaten
3/4 cup dry bread crumbs
1/2 cup tomato sauce for dipping

Preheat the oil to 325 degrees in a saucepan over medium-high heat. Using a sharp knife, cut each cheese round into 8 even-sized wedges. Combine the flour and cayenne pepper in a mixing bowl. Place the beaten egg in another mixing bowl and the bread crumbs in a separate mixing bowl. Dredge the cheese pieces in the flour mixture and shake off the excess. Dip the cheese into the egg until evenly coated. Roll the cheese in the bread crumbs, coating evenly. Place pieces of cheese into the preheated oil in batches to avoid overcrowding the saucepan. Cook about 1 minute, or until golden brown. Remove them from the oil and transfer to paper towels to drain. Continue cooking the remainder of the cheese until complete. Heat the tomato sauce in a saucepan over low heat. If needed, season to taste with coarse salt and freshly ground black pepper. Serve the cheese immediately with the tomato dipping sauce on the side.

CHEF'S NOTES: For the cheese, use your favorite tomato sauce or simply add Italian seasonings to plain sauce for more flavor.

Also from the Disney archives:
Lemon Grass Soup
http://thedailydisney.com/files/2010/01/lemongrass-HR.jpg

Lemon Grass Soup
California Grill, Contemporary Hotel, Epcot (1998)
Yield: 6 to 8 servings

2 quarts fish broth, clam broth or water, warmed
1 small onion, peeled
1 small leek
1 carrot, peeled
1 poblano pepper, seeded
1 jalapeno pepper, seeded
1 tablespoon turmeric
2 garlic cloves
2 ounces fresh ginger
2 ounces galangal (see note)
5 stalks lemon grass
2 kaffir lime leaves (see note)
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
2 limes, zest removed and reserved (also, pith should be removed from citrus)
1 tablespoon Thai herb paste (see note)

1. Grind onions, leeks, carrots, peppers, garlic and ginger in a food processor. Sweat these vegetables in a nonreactive stockpot for about 5 minutes until tender. Stir in the turmeric.
2. Add warmed stock, lemon grass, galangal and Kaffir lime leaves. Simmer for 20 minutes. Add cilantro, basil, peeled lime, reserved zest and Thai herb paste. Simmer for 5 minutes.
3. Press and strain through a fine mesh strainer. Cool soup mixture by placing bowl on top of ice. Serve.
How to make Thai herb paste: Puree 3 red bell peppers, 2 green bell peppers, 4 garlic cloves and 4 ounces fresh ginger in a food processor. Heat 1 cup safflower oil in a nonreactive pot, add red pepper puree and simmer for 1 hour. In the last 10 minutes of cooking, add 4 minced lemon grass stalks, 1/4 cup turmeric, 1 1/2 tablespoons ground cinnamon, 1 1/2 tablespoons toasted and ground cumin seeds, 1/4 cup toasted and ground cardamon, 1/4 cup powdered ginger, 2 teaspoons cayenne pepper and 3 kaffir lime leaves torn into quarters. Puree in a food processor or food mill and cool. Use as directed in recipe or store refrigerated in a jar for up to one week or freeze in small parcels for later use.

Recipe notes: Galangal is a root with a hot, ginger-peppery flavor. It is used primarily as a seasoning. Galangal and kaffir lime leaves can be found in the spice section of large supermarkets and in Asian grocery stores.
Storing notes: This soup can be refrigerated for 1 week or frozen for later use.

In 1996, The Orlando Sentinel’s food section asked Planet Hollywood in Downtown Disney for some inspiration for a Mardi Gras menu. The result was this fab crawfish lasagna. The dish incorporates many traditional Louisiana ingredients including spicy andouille sausage, crawfish and Tabasco. But more importantly, it calls for the three essentials of the Louisiana cook’s ”holy trinity”: onion, bell pepper and celery.

http://thedailydisney.com/files/2010/01/planetcrawfish-HR.jpg
Crawfish Andouille Lasagna
Planet Hollywood in Downtown Disney
Yield: 4 servings

1 pound pasta
2 cups grated Parmesan cheese
2 cups grated mozzarella
1 cup ricotta

Lasagna filling:
3 tablespoons butter
1 pound minced andouille sausage
1 cup finely chopped green bell pepper
1 cup finely chopped yellow onion
1 cup finely chopped celery
1 cup chopped green onion
8 slices stale French bread, soaked in stock and minced
2 pounds minced crawfish tails
1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco
2 tablespoons fresh lemon juice
1/2 cup crawfish stock thickened with a bit of roux ( 1/2 cup New England clam chowder can be substituted)
1 cup Italian bread crumbs

1. Heat oven to 350 F. To make the filling, melt butter in a skillet over high heat. Add andouille and vegetables. Cook stirring constantly for 5 minutes. Add minced bread, crawfish and seasonings. Cook mixture for 4 to 5 minutes. Add sauce and a cup of bread crumbs. Blend well and remove from the heat.

2. Cook pasta according to package directions. Lightly grease a baking dish and cover the bottom with a layer of pasta. Put a layer of the filling (about 1/2 -inch thick) over the pasta. Sprinkle with Parmesan and mozzarella. Ladle 1/2 cup of the crawfish sauce on tip and spread evenly.

3. Cover with another layer of pasta, filling and cheeses, 1/2 cup crawfish sauce and ricotta. Repeat procedure (there will be no ricotta layer).

4. Top with remaining pasta and lightly grease the top sheet. Cover and bake for 3O MINUTES.

piratesmate

02-08-2010, 02:54 PM

Index complete through this post.

I’ve made some changes to the index thread. We often have people who need help using the index. If you have a moment, please check it out & let me know if there is something that isn’t clear or that I missed. If you don’t mind, send me a PM instead of posting here so we can extend the life of this thread. Thanks! :teeth:

Another recipe from the Disney archives via D23…

Blue Bayou Fantasia Cheesecake
You have the option on the final texture of this cheesecake. For a more cake-like texture bake about 10 minutes longer than called for in this recipe. For a creamier cake, remove five minutes earlier.

INGREDIENTS AND DIRECTIONS
4 cups cream cheese (32 oz.)
¼ tsp. salt
½ tsp. lemon flavoring
4 eggs

With an electric mixer, beat cream cheese until smooth. Gradually add sugar, blending thoroughly. Add salt and lemon flavoring and mix well. Add one egg at a time, blending thoroughly after each addition. Set aside.

Graham Cracker Crust
1 cup graham cracker meal
1 tbsp. granulated sugar
¼ cup butter or margarine, softened
1 cup sour cream
2 tbsp. sugar

Combine first three ingredients and blend thoroughly. Press into a greased 9-inch spring form or cake pan. Pour in cheese mixture and bake in preheated 350 degree oven for 70 minutes, or until golden on top. Cool thoroughly. If you have used a cake pan, place a board the same size as cake on top, then tip slightly until loose and turn over on a dish.

Combine sour cream and sugar and spread evenly on top of cheese cake. For variety, top the cake with fresh strawberries or any other pie filling.

Re: Eggplant Catasta
I just had this last week at Tony's it was amazing! Does anyone have the recipe? I also loved the Butternut Squash soup, but I found that one......
Added to the request list...
Hi all. Just returned from 3 weeks at Disney World. While we had no interest in eating dinner at Kouzzina, we found it a new and delicious place to eat breakfast. My question is, would anyone know where to find a recipe for the oatmeal, blueberry, orange granola pancakes? I'm not usually a pancake eater, but these were absolutely delicious. Any suggestions would be greatly appreciated.

Linda
Added to the request list...

We're looking for the recipe for the gravy they serve with the potatoes at Tusker House lunch/dinner buffet. It's a very dark rich gravy that looks and tastes totally unhealthy. LOL :rotfl:

Can anyone out there help?

TIA!
Added to the request list...

piratesmate

02-10-2010, 11:17 AM

I found some old recipes at RecipeZaar & thought I would share. I know every once in a while we get requests for things people haven't even thought about in years. There are more coming when I get to it.

from RecipeZaar
Banana Bread
Disneyland Hotel
2 loaves

1 cup butter
1/4 teaspoon vanilla extract
2 cups sugar
3 cups flour
2 eggs
1/2 teaspoon salt
2 teaspoons water
2 teaspoons baking soda
2 cups ripe bananas (Mashed)

Preheat oven to 350 degrees. Sift together Flour, Salt and Baking Soda -- Set Aside. Mix melted Butter and Sugar until well blended. Add Eggs one at a time, mixing well after each one. Add Water. Add Bananas and Vanilla -- Mix well. Fold in Flour mixture until well incorporated. Grease 2 loaf pans and divide batter equally between the 2 pans. Bake for 1 hour or until center of loaf is firm and a toothpick inserted to the center comes out clean.

- - - - - - -
Snickerdoodles
Disneyland
60 cookies

Dough
3 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 cup butter (2 sticks)
2 cups granulated sugar
2 eggs
1/4 cup milk
1 teaspoon vanilla

Topping
3 tablespoons sugar
1 teaspoon cinnamon

Directions
Preheat the oven to 375 degrees.

For the dough:
In a bowl, sift together the flour, baking soda and cream of tartar. Set aside. In a separate bowl, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla. Mix well. Stir in the dry ingredients. Form the dough into 1 inch balls. Place on a greased baking sheet and flatten.

For the topping:
Combine the sugar and cinnamon and sprinkle the top of the cookie before baking. Bake 8 minutes or until cooked through.

- - - - - - -
Zucchini Salad
Polynesian Village
3 cups

8 ounces sliced zucchini, unpeeled
2/3 cup chopped onion
1 tablespoon chopped red pepper
1/8 teaspoon tarragon leaf
1 teaspoon sugar
1 tablespoon vinegar
3 tablespoons vegetable oil
salt
fresh ground pepper

Combine all the salad ingredients and mix well. Season to taste with salt and pepper.
Chill. Serve as salad.
Serve with ½ cup Pioneer Hall Vinaigrette (recipe below)

- - - - - - -
Pioneer Hall Vinaigrette
1 pint

1/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon sugar
1/8 teaspoon fresh ground pepper
1/2 teaspoon basil leaves, crushed
1/4 teaspoon oregano leaves, crushed
1/4 cup red wine vinegar
1/2 teaspoon chopped sweet relish
1/2 teaspoon chopped capers
1/2 teaspoon chopped green olives
1 teaspoon chopped red pepper
1/2 teaspoon chopped parsley
1/2 teaspoon chopped green onion
1/2 teaspoon chopped Spanish onion
1/2 garlic clove
1 1/4 cups vegetable oil
1/2 hard-boiled egg, chopped

Combine all ingredients to and including the red wine vinegar. Then add everything except the oil and egg. Mix. Now add the oil and egg. Stir gently with spoon.

- - - - - - -
Mikado Rice Salad
Lake Buena Vista Club
5½ cups

1 cup uncooked rice
1 1/3 cups peas
4 tablespoons diced pimentos
4 teaspoons green olives, julienne
1 cup onion, finely chopped
1 teaspoon salt
white pepper
1/2 cup vegetable oil

Cook rice as directed by package. Cool. Blanche peas in boiling water for 2 minutes Chll in ice water. Drain well. Combine the rice and peas and remaining ingredients. Chill.

- - - - - - -
BBQ Chicken
Crystal Palace

2 broiler chickens, split lenghtwise
salt
fresh ground pepper
1/2 cup tomato sauce
1/2 cup cider vinegar
1 teaspoon dry mustard
1/4 teaspoon chili powder
1/8 teaspoon red pepper sauce
1 garlic clove, fine chopped
1 cup catsup
1 tablespoon soy sauce
1/4 cup salad oil
1 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup sugar
1 1/2 teaspoons cornstarch
3 tablespoons water

NOTE In place of the red pepper sauce and chili powder you can use 1 tsp BBQ spice or 1/8 tsp oregano and 1/2 tsp worchesterhire sauce. The chickens should weigh 2 pound each. Place broilers in baking pan and sprinkle with salt and pepper to taste. Cover with foil and bake at 325F for 45 minutes. Remove foil and bake for 15 more minutes or until lightly browned and tender when pierced with a sharp knife. Combine all the remaining ingredients except the cornstarch and water in sauce pan and bring to boil. Dissolve cornstarch in water and stir into this. Cook stirring until mix begins to boil again and thickens. Cook for 2 minutes. This will make 3 cups of sauce. Serve sauce over baked chicken. Refrigerate remainders.

- - - - - - -
The Floridian
The Land Grille Room

1 lb red snapper fillet
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
salt
pepper
flour
1 egg, beaten
1/4 cup margarine

Cut fish into four portions. Combine juice, sauce and seasonings and pour over the fish. Cover and marinate in refrigerator for 1 to 2 hours. Coat fish with flour then dip in egg. Fry fish on one side in margarine in an overprood skillet for three minutes then turn and repeat. Bake at 350F for 10 minutes or until fish flakes easily with fork. Note you can extend marination over night for added flavor. Do NOT over cook. When done it becomes opaque and flakes easily with fork. Disney serving suggestion: Rice Pilaf and stir fried vegetable medley of carrots, mushrooms, zucchini and red and green peppers. Cook time include max marination time.

- - - - - - -
Grille Room Salad
The Land Grille Room

1/2 cup mayonnaise
1/4 cup sour cream
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 cup chopped apple
1 teaspoon lemon juice
3/4 cup chopped cooked beet
1/4 cup chopped red onion
6 iceberg lettuce, slices see note
6 red pepper rings, halved

Note the Lettuce slices should be 1/2 inch thick. The recipe specifically states to only use REAL mayo. Mix the first four ingredients. Toss the apple with the lemon juice and add with beets and onions to the mayo. Chill. Put 1/3 cup on lettuce slice and surround with pepper rings.

Tatania

02-20-2010, 02:11 AM

*edied* to correct the name of the Chocolate Peanut Butter Cupcake recipe. Review of this awesome cupcake is here: http://www.disneyfoodblog.com/2010/02/15/disney-chocolate-peanut-butter-cupcake/

http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Conchita_Sweet_bread_DL.jpg
Mickey Conchita (Mexican Sweet Bread)
Disneyland

3 cups flour
½ cup sugar
¾ teaspoon salt
1½ cups whole eggs
1 ounce (2 tablespoon) fresh yeast
½ cup butter, softened to room temperature

Topping:
1 cup shortening
1 cup sugar
1¼ cups flour
Food Coloring

Preheat oven to 100°F. In a mixing bowl, combine flour, sugar, salt, eggs and fresh yeast. Mix in a stand mixer fitted with a hook attachment until a ball of dough is formed, then mix at high speed until the dough comes off the sides of the mixing bowl. At low speed, add butter until incorporated. Let the dough rest in the refrigerator for 2 hours.
Form balls of dough in two different sizes – some of approximately ¼ cup (2 oz.), and some of
approximately 1/8 cup (1 oz.) On a sheet pan, place a 2 oz. ball of dough to form Mickey’s face and two1 oz. balls of dough to make the ears. Mix shortening, sugar and flour. Add your favorite color of food coloring by drops until the topping is the color desired. Spread topping on top of the conchas and make decorative lines with a table knife. Place the conchas in the preheated 100°F oven for 30 to 40 minutes to allow dough to rise. Preheat oven to 375°F. Bake conchas at 375°F for 15 minutes or until light golden brown. Let cool and enjoy!

http://www.disneyfoodblog.com/wp-content/uploads/2010/02/DHS-150.JPG
Chocolate Peanut Butter Cupcake
Starring Rolls / Disney's Hollywood Studios

Chocolate Cake for Cup Cakes
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 sticks unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs, warmed in very warm water for 10 minutes

1. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
2. Combine boiling-hot water and cocoa powder in a separate medium bowl, whisking until smooth. Whisk in milk and vanilla extract. Set aside.
3. Combine butter, brown sugar and granulated sugar in a large bowl. Beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Reduce mixer speed to low. Alternately add flour mixture and cocoa mixture in 3 batches, beginning and ending with flour. Mixing until just combined.
Fill Cup Cakes and bake at 340* F. for 25 minutes until cake feels firm to touch.

For the Peanut butter topping mix:
1 cup Peanut Butter
1 cup Chocolate Fudge Icing
Pipe on top the Cup cake

Decorate with chocolate shavings.

http://thedailydisney.com/files/2010/02/papaya21-300x168.jpg

Papaya, Avocado & Grapefruit Salad
Boma, Disney’s Animal Kingdom Lodge
Yield: 4 servings

1 papaya
1 avocado
1 grapefruit
10 mint leaves, cut into strips
Dressing:
1/2 cups plain yogurt
2 tablespoons grapefruit juice
1 tablespoon honey

1. Peel the papaya, slice in half lengthwise and remove the seeds. Cut the avocado in half lengthwise and remove the pit. Using a large spoon, separate the fruit from the peel. Dice both the papaya and the avocado into 1-inch cubes. Using a knife, peel the grapefruit to remove all the bitter white pith. Over a bowl, cut each segment away from the membrane. (You can use the juice for the dressing.) Toss the fruit and mint together and set aside.
2. In a small bowl, mix the ingredients for the dressing together; mix enough dressing to evenly coat the fruit.

KristiMc

02-21-2010, 07:38 PM

I just made the Bread & Butter Bread Pudding from Raglan Road this evening and it was so yummy!

piratesmate

02-22-2010, 10:10 AM

Please Note: The directions I added to the index - to make finding a page easier - have been changed. I wasn't able to make it work the way I'd described it today for some reason. :confused3

I just added this to another thread in answer to a question, but want to add it here as well to keep them all together.

PUFFED FRENCH TOAST
from The Crystal Palace

2 whole eggs
2½ Tbl sugar
½ tsp salt
½ tsp vanilla extract
2 c milk
1 c flour
2½ tsp baking powder
12 slices Texas style toast, cut in half diagonally
cinnamon sugar mix (4 tsp. cinnamon + 3/4 c. granulated sugar)

Mix eggs, sugar, salt, vanilla, and milk until blended. Slowly add flour and baking powder; mix until smooth. Dip bread in batter. Fry in hot skillet with 1" oil until browned. Drain on paper towels; roll in sugar mix.

I thought the noodles had soy sauce and peppers or some such thing.

Does anyone remember or know how to cook these noodles? I loved them at Teppan Edo.

thanks
Added to request list...

Index complete through this post.

pixiemel

03-06-2010, 02:56 PM

Does anyone have the recipe for that wonderful dressing on the green salad at the Garden Grille??
TIA!!

thwinters

03-09-2010, 01:27 PM

Does anyone have the recipe for Tiramasu from Tony's in the Magic Kingdom?

ksloane

03-10-2010, 10:24 PM

Not sure if anyone is interested, but thought I would share...I've been gathering up and organizing these recipes in word (thanks so much everyone for posting)...I don't have any other recipes to add, but thought I'd share that I'm using some recipe cards from the DISigns board and these recipes and merging...

If anyone is interested they are in this thread (filled in cards start on page 4):
http://www.disboards.com/showthread.php?t=2145986&page=4

Debbie09

03-11-2010, 10:40 AM

greeneeyes

03-12-2010, 06:12 AM

Does anyone have the recipe for 2009 FW Festival Kielbasa and Potato Pierogies? I am new to this site wow it's so nice to see all these recipes. Thanks! I would really like to buy the 2009 FW Festival Cookbook but I cannot find it on line. Any ideas? Thanks again, Debbie :surfweb:

I believe the recipe you are looking for is on Page 167; haven't made them though as I use my grandmother's recipe and that does not call for eggs is the dough. I think pirogi & kielbasa is one of my favorite meals. :thumbsup2

Debbie09

03-17-2010, 09:34 AM

Thank you Greeneyes. I never heard of making pierogies without eggs. I make them every Christmas. What is your recipe? Thanks, Debbie

greeneeyes

03-17-2010, 08:58 PM

Thank you Greeneyes. I never heard of making pierogies without eggs. I make them every Christmas. What is your recipe? Thanks, Debbie

2 cups flour, 1 tsp salt and about 1/2 cup cold water (more or less) to make an elastic dough that is not sticky

Tatania

03-23-2010, 06:13 PM

Goat Cheese-stuffed Grape Leaf
Kouzzina by Cat Cora, Boardwalk
Servings: Servings: 4-6

8 large grape leaves
8 ounces goat cheese
1 tablespoon mixed, fresh herbs (thyme, basil rosemary, and/or parsley), chopped
1 tablespoon lemon juice
2 cups extra virgin olive oil
½ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups cleaned and chilled, fresh arugula
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
8 slices Greek or a rustic loaf bread
Cured black and herbed Kalamata olives

Turn the grill on to high flame.
Mix the goat cheese, herbs, salt, and pepper, 1 tablespoon lemon juice and 3 tablespoons of olive oil in a bowl. Put aside.
Spread out the eight grape leaves in sets of two overlapping pairs. Scoop about two ounces, a rounded heaping tablespoon, of the goat cheese mixture placing it in the middle of a pair of grape leaves. Starting with one end, fold each side until the goat cheese is covered, making a rounded packet. Repeat with the remaining leaves. Place stuffed leaves in a shallow dish and cover with extra virgin olive oil until ready to use.
Using tongs, place the packets onto the grill. When marked on one side, about 1 minute, turn over, and mark on the other side. Grill until cheese is soft, about 1 minute. When soft remove from grill and place on platter. Brush slices of bread with olive oil, season with salt and pepper and grill both sides until lightly browned and toasted. Remove from grill.

For the salad :
Toss the arugula in a large salad bowl just prior to serving dress lightly with lemon juice and olive oil. Season with salt and pepper. Place a small mound of arugula in the center of each plate. Place the grilled cheese stuffed grape leaf on top of the salad. Cut a slice of bread on the bias and place on either side of the salad and garnish with marinated olives. Serve immediately.

Toasted Sesame Seed-Crusted Lamb Meatballs w/ Sweet Harissa Yogurt Sauce
Kouzzina by Cat Cora, Boardwalk
Makes 12 servings

Sweet Harissa Yogurt Sauce:
1 cup plain Greek-style yogurt
2 tbsp. honey
1 tbsp. harissa paste
1 tbsp. orange juice
2 tsp. Ground Valencia Orange Peel
1 tsp. Ground Ginger
1/2 tsp. Saigon Cinnamon

Toasted Sesame Seed-Crusted Lamb Meatballs:
1 lb. lean ground lamb
1/2 cup finely chopped onion
1/4 cup plain bread crumbs
1 egg, beaten
1 1/2 tsp. Ground Allspice
1 tsp. Ground Coriander
1 tsp. Ground Cumin
1 tsp. Mint Flakes
1 tsp. Sicilian Sea Salt
1/2 tsp. Black Peppercorns, coarsely ground
2 jars (1.62 oz. each) Toasted Sesame Seeds (about 2/3 cup)

For the Yogurt Sauce, mix all ingredients in small bowl until well blended. Cover. Refrigerate until ready to serve.

For the Meatballs, mix lamb, onion, bread crumbs, egg and seasonings in large bowl. Shape into 36 (1-inch) meatballs. Roll in sesame seed to coat evenly. Place on foil-lined shallow baking pan.

Bake in preheated 400°F oven 15 minutes or until lightly browned and cooked through. Drain on paper towels. Serve with Yogurt Sauce.

Pork Skewers with Feta-Mint Tzatziki
Kouzzina by Cat Cora, Boardwalk
Serves 6

8 to 10 8-inch wooden skewers, soaked
2 pounds boneless pork, cut into 1 1/2-inch strips or cubes
2 whole oranges, cut into wedges for the skewers
3 whole lemons, cut into wedges for the skewers

Marinade
1/2 cup plus 3 tablespoons olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 teaspoon dried chili flakes
1 teaspoon chili powder
2 tablespoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

6 pita rounds, sliced into two half-moon shapes
Iceberg or Romaine lettuce, shredded

Make the marinade by combining the olive oil, juices, chili flakes, chili powder, garlic, salt, and pepper. Cover and refrigerate for at least 30 minutes or up to 3 hours or overnight.

Soak skewers in a shallow pan of water for at least one hour.

Thread skewers with 3 or 4 pieces of marinated pork, alternating with small wedges of lemons and oranges. Place skewers on an area of the grill with no direct flame. Continue to brush marinade during grilling, until meat is browned, about 8 to 10 minutes or to desired doneness.
Serve immediately in pita pockets topped with shredded salad and tzatziki.

Feta-Mint Tzatziki
Makes 1 1/2 cups Not all feta tastes the same. Try this with Greek feta or an American artisanal feta and see how different the final result tastes. Mint adds a cool flavor and nice flecks of color to this version of a Greek classic.

1 cup plain yogurt, strained (see note below)
2 tablespoons crumbled feta cheese
1 tablespoon fresh lemon juice
2 tablespoons good olive oil
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon kosher salt
2 teaspoons finely chopped mint
1 cucumber, peeled

In a medium bowl, combine all ingredients except the cucumber. Using an old-fashioned box grater, grate the cucumber directly over the yogurt mixture. Cover the bowl, put it in the refrigerator, and chill for at least an hour or overnight.

Pastitsio
Kouzzina by Cat Cora, Boardwalk
24 servings

1 pound ground beef
1 onion, chopped
1 clove garlic, chopped
1/2 cup red wine
3/4 cup tomato puree
1 cup canned crushed tomatoes
1/2 cup water
Salt and freshly ground black pepper
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg, ground, plus more, for seasoning
1 1/2 pound Bucatini Pasta (or uncut macaroni)
2 tablespoons butter, plus 1/2 pound
3 eggs, separated
2 1/2 cups kefalotyri or kasseri, grated
2 quarts milk
1/2 pound flour
Nutmeg

Brown beef in a pan. Add onions and garlic and cook until soft. Deglaze with the red wine and reduce to 2 tablespoons. In a small bowl, mix together tomato puree and crushed tomatoes to make a sauce. Add to the onions and garlic, and then add the water. Season with salt, pepper, cinnamon, and nutmeg. Simmer for 10 minutes. Cook macaroni in salted water: drain. Return to pan. Add butter, egg whites and 1/2 cup of cheese, mix well. Heat up milk on medium high until it comes to a simmer. In a separate pan, melt the butter. Whisk in the flour until well blended. Whisk in warm milk. Bring mixture to a simmer and cook until fairly thick. Season with salt and nutmeg, to taste. Temper in the egg yolks. Add 1 cup of cheese. In a buttered 13 by 9-inch baking dish, layer macaroni mixture and meat sauce, cover with white sauce and sprinkle with remaining grated cheese on top. Bake in a preheated 350 degree oven for 45 minutes. Remove from the oven to rack and let stand for 15 minutes. Cut into squares.

Roasted Pepper and Chickpea Soup
Kouzzina by Cat Cora, Boardwalk
Serves 4 to 6

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, minced
2 15-ounce cans chickpeas, drained
1 tablespoon finely chopped rosemary
4 cups homemade or store-bought chicken stock or vegetable stock
1 bay leaf
1 8-ounce jar roasted peppers, cut into thin strips, or 1 red bell pepper, roasted, peeled, and seeded The red pepper strips in a jar work well, so don't spend time roasting peppers if you don't have to.
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4-8 sprigs fresh flat-leaf parsley, chopped, for garnish (optional)

Heat the olive oil in a large saucepan over medium-high heat. Add the chopped onion and saute, stirring constantly until lightly browned, 5 to 7 minutes. Add the garlic and saute for 1 to 2 minutes to soften and bring out the fragrance. Add the chickpeas and rosemary, mixing well.
Pour in the stock, add the bay leaf, and reduce the heat to medium-low.
In a food processor or a blender, puree the contents of the jar of red bell pepper strips (or your own roasted red peppers). Add the red pepper puree to the soup and simmer for about one hour. Remove the bay leaf and add the salt and pepper before serving, and top with a sprinkle of parsley, if desired.

http://a.abcnews.com/images/GMA/ht_Fisherman_Stew_100310_mn.jpg
Greek Fishermen's Stew with Garlic Crostini
Kouzzina by Cat Cora, Boardwalk
Servings: 4

1/4 cup extra virgin olive oil
1 large yellow onion, halved lengthwise and sliced into half moons
2 cloves garlic, minced
1 cup dry white wine
1 15-ounce can diced tomatoes
1 tbs chopped fresh marjoram (or 1 teaspoon dried marjoram)
1 tbs chopped fresh Italian flat-leaf parsley
2 cups seafood/fish stock or bottled clam broth or cold water
1-1 1/2 pounds of shrimp, clams or mussels (deveined, shelled and cleaned)
1 tsp Kosher salt
1/4 tsp freshly ground black pepper
4 thick slices rustic bread toasted rubbed with garlic and olive oil

Pour the olive oil into a large saucepan or pot set over medium-high heat. When the oil is hot but not smoking, cook the onion slices until lightly browned, about 5 to 7 minutes. Add the garlic, saute for 2 to 3 minutes more, and then pour in the wine. Reduce the heat slightly and simmer the mixture for 3 to 4 minutes. Add the diced tomatoes and herbs.

Pour in the fish stock or water and then add the clams and mussels (if using). As soon as the clams and mussel shells open, add the shrimp and simmer just until shrimp are pink. (If you're not adding clams or mussels, you can add shrimp right after you've added the fish stock.)

Season with salt and pepper and serve hot. If you like, add a toasted slice of a thick, hearty rustic bread beside each serving.

Buy mussels the day you plan to use them. About one hour before cooking, scrub mussels with a brush (no soap!) under cold running water to get rid of grit and pull off the fringed byssus (also called a beard) or scrape it off with a knife. Keep them in a bowl of ice water until they go into the pan. The mussel shells will open during cooking. If any mussel doesn't open, toss it.

Note: Chef Dee Foundoukis and Chef George Paterakis, Walt Disney World chefs from Kouzzina by Cat Cora on Disney’s BoardWalk went to the White House kitchen, along with celebrity chef Cat Cora to cook for Greek Prime Minister George Papandreou (in Washington to meet with the President). Among the dishes served was Fishermen’s Stew – the very same stew that you can taste at Kouzzina by Cat Cora. The popular restaurant showcases many of Cora’s Greek family recipes, including the stew, a savory bowl of scallops, lobster, shrimp and clams dressed with ouzo butter.

Sauteed Brussels Sprouts
Kouzzina by Cat Cora, Boardwalk, WDW
Servings: 4-6

3 pounds Brussels sprouts
1/4 cup unsalted butter
1 tablespoon plus 1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons capers
2 tablespoons lemon juice
2 tablespoons Parmesan cheese (grated), for garnish

Prepare the brussel sprouts by peeling off the tired outside leaves and cutting off the stem. Mark the core where the stem was with an X using a paring knife. Cut the sprouts in half.
In a 4 quart sauce pan bring 2 quarts of water to a boil. Season with 1 tablespoon of salt. Blanch the sprouts for 10 minutes, or until fork tender.
In a 10 inch sauté pan, brown the butter and add in the sprouts. Cook on medium high heat, rolling the sprouts in the pan, until the sprouts are caramelized, about 10 minutes.
Remove from the heat, and add the capers and lemon juice. Sprinkle with cheese.

Chocolate Budino
Kouzzina by Cat Cora, Boardwalk, WDW
Makes 12 small cakes or one 9-inch round cake

Budino means "pudding" in Italian, but these are more like little molten cakes, moist and almost gooey in the middle if served warm from the oven. Cat likes to serve each budino with a scoop of homemade Banana Chocolate Chunk Ice Cream -- but it's also great with crème anglaise and fresh raspberries or strawberries. She uses Callebaut or El Rey chocolate for this dessert, but any premium chocolate will work.

1/2 pound high-quality bittersweet chocolate, (Callebaut or El Rey)
3 large eggs, plus 3 large yolks
3 tablespoons all-purpose flour
1/2 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened

Preheat the oven to 350° F.
Grease or spray two 12-cup muffin tins with vegetable or canola oil. (You can also use just one tin and bake the batter in two batches.) Wipe out excess oil with a paper towel. Set the tin aside.
Grate chocolate or chop it into small shards with a chef's knife or a serrated knife. (It's easiest if you begin at a corner, particularly if the chocolate is very thick. Take it slowly and keep your fingers safe.) Place the chopped chocolate in a large bowl and set the bowl over a saucepan of hot water over very low heat. Allow the chocolate to melt slowly, stirring occasionally.
In a separate bowl, gently whisk the whole eggs, egg yolks, sugar, and flour. Mix until all of the ingredients are well incorporated. Set aside.
When the chocolate is smooth, remove the bowl from hot water and add the softened butter. Mix until the mixture is again smooth and the butter is completely incorporated. Add the sugar and egg mixture mixing well.
Spoon the batter into the prepared muffin tins, filling each cup three-quarters full. Bake for 11 to 12 minutes. The edges will have just begun to pull away from the pan, and the top of each budino should still look moist and shiny at the center. Remove tins from the oven and allow them to cool for 10 minutes. While the tins are still warm, place a baking sheet over the top of each muffin tin and invert it. Carefully lift the muffin tin to release cakes. Transfer the cakes to a serving platter or individual dessert plates. They're at their best if served warm, but are also delicious at room temperature.

Chocolate Kourabiedes (Greek Butter Cookies)
Kouzzina by Cat Cora, Boardwalk, WDW

2 1/2 cups (5 sticks) unsalted butter (defoamed/dewatered, cooled)
1/2 cup powdered sugar
2 egg yolks
1 teaspoon vanilla extract
1 jigger brandy, cognac, or whiskey
2 tablespoons lemon or orange juice
1/4 teaspoon baking soda
1 cup walnuts, toasted, coarsely ground
~6 cups flour
2 pounds cocoa powder
paper cups

Beat butter until light and fluffy (at least 30 minutes); add sugar, beat well; add egg yolks, beat well; add vanilla, cognac, lemon juice/soda, beat well; add walnuts; add flour until dough is medium tight (not soft, not stiff; do not over knead flour). Pinch off a 1-and-a-1/2 inch piece of dough and form into desired shape (crescent, triangle, round, star); dimple top. Place on cookie sheet and bake at 350 for 20 minutes, or until light golden brown. Remove from oven and sprinkle very lightly with cinnamon or ground clove. Layer cookies on bed of cocoa powder top and bottom, let cool and set for at least 30 minutes (can store in sugar in air tight container for days). Place each cookie in a paper cup and sprinkle again with cocoa if necessary. Can double recipe. Yield varies with size. Hint: Save powdered sugar in plastic bag, use with butter for the next batch.

Peanutters Cookies
Kouzzina by Cat Cora, Boardwalk, WDW
Makes 3 dozen

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter (very softened)
1/4 cup peanut butter (salted/crunchy preferred)
3/4 cup sugar
3/4 cup packed dark brown sugar
1 teaspoon pure vanilla extract
2 eggs
1 1/2 cups chocolate chips (mixture of milk and semi-sweet)
1 cup salted cocktail peanuts, roughly chopped

Preheat oven at 350 F. Grease baking sheets with nonstick cooking spray. Combine flour, baking soda, and salt in a small bowl and set aside. Beat butter, peanut butter, sugar, brown sugar, and vanilla extract in large mixing bowl until creamy.Add eggs, one at a time, beating well after each addition. Gradually add in flour mixture. Stir in chocolate chips and chopped peanuts. Bake for 11-12 minutes, let cool for a few minutes and enjoy!

A Sweet Ending to Your Celebration . . . Baklava
Kouzzina by Cat Cora, Boardwalk, WDW
Makes 64 individual pieces.

Syrup:
1 1/2 cup granulated sugar
1 cup water
1/8 cup honey
1 (1/8-inch) slice lemon
1 (2-inch) stick cinnamon
2 whole cloves

1 pound blanched almonds, coarsely ground
1 pound walnuts, coarsely ground
2 tablespoons granulated sugar
1 1/2 teaspoon ground cinnamon
1/8 teaspoon cloves, ground
4 sheets phyllo dough
1 1/4 pounds unsalted butter, melted

Combine all of the syrup ingredients in a 2-quart stainless saucepan; bring to a boil and simmer for 15 minutes on low heat. Take the saucepan off the heat, remove the lemon and spices, and allow the syrup to cool to room temperature.
Preheat oven to 375 degrees F.
Place the almonds in a food processor fitted with a steel blade and using the pulse method process them until they are coarsely ground. (Be careful not to over process, which would cause the nuts to become oily and make a paste.) Remove the ground almonds from the processor, place in a bowl, and set aside. Place the walnuts in the processor and repeat the grinding process.
In a saucepan, melt the butter slowly on very low heat. Meanwhile, thoroughly combine the ground almonds and walnuts, sugar, cinnamon, and cloves in a bowl. Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Once the 4 sheets are pressed together, sprinkle 1 cup of the nut mixture over the top sheet and roll, lengthwise, until you reach the end. Keep the roll as tight as possible without breaking. It should look like a long cylinder.
Cut the roll into 2-inch pieces, and dip each into the melted butter and then place on a baking sheet. Place into the oven for 25-30 minutes or until golden brown. When done remove from the oven and with a pair of tongs remove each piece from the pan, dip in the syrup and place on a cake rack to drain. Serve in small cup cake cups on a platter.

Galaktoboureko (Milk Pie)
Kouzzina by Cat Cora, Boardwalk, WDW
Yield: 18 servings

4 cups milk
1/2 cup fine semolina
1 cup sugar
2/3 cup unsalted butter
4 eggs
1/2 teaspoon vanilla extract
1 pound thick, commercial phyllo dough
2/3 cup clarified butter, to brush dough
3 cups water
2 cups sugar
1/2 lemon

In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. Blend in the vanilla. The mixture will be thick but pourable, like a sauce.
Preheat the oven to 375 degrees F.
Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with clarified butter. Pour the milk mixture over the phyllo layers.
Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.
With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon. Pour the syrup over the pie the minute you take it out of the oven. Be careful, syrup will bubble vigorously and can burn you.
Let cool, and serve, cutting pieces along the slits that you made before baking the pie.

http://thedailydisney.com/files/2010/03/PX00004_91-300x168.jpg

Caribbean Nachos
PLanet Hollywood, Downtown Disney (1997)
Yield: 8 servings

8 ounces bottled remoulade sauce
1 pound jumbo lump crab meat
1 tablespoon butter
2 tablespoons chopped chives
1 tablespoon Jamaican Jerk spice
1 tablespoon lime juice
1 teaspoon salt
1 teaspoon fresh chopped garlic
2 ounces shredded Parmesan cheese
16 round tortilla chips
8 ounces grated sharp Cheddar cheese

1. To make the nacho filling, melt the butter in a saute pan over medium heat. Add the crab meat, chives, Jerk spice blend, lime juice, salt and fresh garlic. Saute all the ingredients for 1-2 minutes.
Remove from heat and add the Parmesan cheese to the mixture.
2. Heat oven to 375 F.
3. Place 1/2 ounce of remoulade sauce on one nacho chip. On top of that add 1 ounce of the nacho filling. Then top off with 1/2 ounce of cheese.
4. Place chips on a baking pan and cook for 5 minutes or until cheese is completely melted and ingredients are throughly heated. Remove from oven and place on a platter to serve.

Recipe note: This dish can be served with guacamole, sour cream or salsa as side items.

Tatania

03-25-2010, 10:33 PM

http://parksandresorts.wdpromedia.com/media/disneyparks/blog/wp-content/uploads/2010/02/pbt598999SMALL.jpg

Chocolate Espresso Torte
The Turf Club at Disney’s Saratoga Springs Resort
Makes one 9-inch torte

1 1/2 sticks butter, softened, plus additional softened butter for greasing pan
3/4 cup sugar, plus additional sugar for dusting pan
12 ounces semisweet chocolate, finely chopped
5 eggs at room temperature, beaten
1/4 teaspoon vanilla extract
1/2 cup prepared espresso

Chocolate Ganache:
4 ounces semisweet chocolate
1 stick softened butter
Vanilla ice cream, optional

For Torte:
Preheat oven to 300º with oven rack in middle position. Wrap a 9-inch springform pan in plastic wrap, then wrap tightly with a layer of heavy-duty foil. Generously butter pan. Dust pan with sugar, tapping out excess. Place prepared pan in a roasting pan; set aside.

Combine 3/4 cup sugar and prepared espresso in a small saucepan over medium heat. Heat, stirring, until sugar is dissolved. Set aside to cool for 10 minutes.

Place chocolate in a large bowl set over a large saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir occasionally until just melted. Add butter by the tablespoonful, stirring until combined. Stir in espresso syrup and vanilla extract. Set aside to cool slightly, 4 to 5 minutes. Gently stir in eggs until combined.

Pour batter into prepared springform pan. Pour boiling-hot water into roasting pan until it reaches three-quarters of the way up the of springform pan. Bake until center of torte is almost set, but still wobbles just slightly, about 45 to 50 minutes.

Transfer torte to a wire rack to cool completely. Refrigerate, covered, for 8 hours or overnight.

For Ganache:
Place chocolate in a medium bowl set over a medium saucepan of simmering water (do not allow bottom of bowl to touch water). Stir occasionally until melted. Set aside to cool slightly, 3 to 4 minutes. Add butter by the tablespoonful, stirring until combined and glossy. Use immediately.

To Serve:
Run a thin knife along edge of chilled torte, and remove springform pan ring. Set torte on a wire rack set over a sheet pan. Pour ganache over torte, a bit at a time, spreading with a rubber or offset spatula to cover top. Allow excess to drip down sides, if desired. Place torte on a platter or sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with vanilla ice cream, if desired.

For Miniature Heart-Shaped Tortes:
Cut individual tortes from large torte using a heart-shaped cutter. Carefully dip each heart into ganache using two forks, letting excess drip off. Set hearts on a sheet pan lined with parchment paper, and refrigerate until set, approximately 2 hours. Serve with a scoop of vanilla-port wine ice cream, if desired.

Tatania

03-27-2010, 03:57 AM

looking for a recipe for the cocunut shrimp curry soup-it's an appetizer at Kona Cafe.:thumbsup2

Shrimp and Coconut Curry Soup
Kona Cafe, Disney’s Polynesian Resort
Yield: 6 Servings

Soup
1 ½ Sticks Margarine
1 Large White Onion; medium diced
4 oz Can of Diced Tomatoes
4 13 ½ oz Cans of Coconut Milk
1 ½ C. All Purpose Flour
3 T. Mild Indian Curry Paste
1 ½ T. Red Thai Chili Paste
2t. Lobster-based Bouillon
1 lb. Peeled and De-veined Shrimp
Kosher Salt
Black Pepper

Garnish
8 oz. Sour Cream
Juice of ½ lemon
Chives
Unsweetened coconut flakes

1. Combine curry and chili pastes together
2. In a large bowl, coat the shrimp with 2 teaspoons of the paste mixture. Season with kosher salt.
3. Melt margarine in a medium sized stock pot.
4. Add the diced onion and “sweat” under moderate heat.
5. Add flour. Stir until onion and flour mixture forms a blond roux.
6. Add coconut milk, remaining curry and chili paste mixture, tomatoes, and the bouillon.
7. Whisk well to combine all ingredients allowing mixture to come to a simmer for ten minutes.
8. Add shrimp and continue to simmer till shrimp is solid and pink. Be careful not to overcook.
9. Remove from heat and season to taste with salt and pepper.

To Prepare Garnish:
1. Combine lemon juice and sour cream in a small bowl
2. Chop chives finely
3. Toast coconut flakes until golden brown

Presentation:
1. Ladle soup into individual serving bowls.
2. Put one dollop of sour cream in the center of the bowl of soup.
3. Sprinkle soup with chives and coconut flakes

greeneeyes

03-27-2010, 10:03 AM

Looks like some great new recipes! Thanks so much :cool1:

Chessur

03-27-2010, 08:03 PM

greeneeyes

03-28-2010, 06:52 AM

According to the index, the Bengal Barbecue Chieftain Chicken Skewers should have been on page 181, but I couldn't find the recipe. Is this just one that we don't have? I'd really love to try making them myself! I would also be very grateful for the Bengal Beef with Zulu sauce if anyone has that one.

If you look closely that is on the REQUEST list, that means we do not have it yet.
As for the beef, check page 154, post 2304 and see if that is the one you want.

piratesmate

03-31-2010, 03:53 PM

Wow! Some more great recipes! :thumbsup2 (Requests have been added to our list...)

Here's one from this month's Swan & Dolphin Recipe Club newsletter:

Papa a la Huancaina
Swan & Dolphin

Ingredients:
8 Yellow Potatoes
Huancaína Sauce
2 Hard-Boiled Eggs
8 Large Black Olives (halved)

Preparation for Potatoes:

Heat a large pot of salted water to boiling and add the potatoes.
Boil potatoes until tender when pierced with a fork.
Drain water from potatoes and let cool.
Slice potatoes and arrange on top of the lettuce leaves.

Ingredients for Huancaina Sauce:

4 Tbsp. Vegetable Oil
1/2 Cup Chopped Onion
4 Yellow Chile Peppers (ají amarillo)
2 Cloves Garlic (mashed)
2 Cups White Farmer's Cheese (queso freso)
4 Saltine Crackers
3/4 Cup Evaporated Milk
Salt and Pepper (to taste)

Preparation:

Remove seeds from yellow chile peppers and chop into 1 inch pieces.
Sauté onion, garlic, and chile peppers in the oil until onion is softened, about 3-5 minutes. Remove from heat and let cool.
Place onion/chile mixture in a food processor or blender. Add evaporated milk and blend.
Add cheese and crackers and blend until smooth. Sauce should be fairly thick. Thicken sauce with more saltines or thin sauce with milk if necessary.
Season with salt and pepper to taste.
Presentation:
Pour Huancaina sauce over potatoes and garnish with slices of hard-boiled egg and black olive halves.

Serves 6

Index complete through this post.

BernardandMissBianca

04-01-2010, 02:38 PM

I'm looking for a recipe for the cold green bean salad from The Comtempo Cafe at the Contemporary.

Thanks!

jharrowell

04-05-2010, 06:27 AM

kmccartney

04-05-2010, 08:57 PM

Wow, this thread is amazing and I have only gotten through the first 10 pages! :thumbsup2

piratesmate

04-13-2010, 04:24 PM

I just came across this recipe from the Carnevale Di Venezia at Epcot in February and thought someone might be looking for it.

FILETO DI PESCE AL MELOGRANO (HALIBUT WITH POMEGRANATE SAUCE)
Serves 4

Halibut
1 3/4 pounds halibut fillet (1 1/2 inches thick), cut into 4 even portions
Salt and pepper
2 tablespoons olive oil

Pomegranate Sauce
1/4 cup dry white wine
2 tablespoons chopped shallots
1/2 cup heavy cream
1/2 cup pure pomegranate juice
1 tablespoon butter

For the halibut:

1. Season the halibut with salt and pepper.
2. Heat olive oil in large frying pan over medium-high heat until just starting to smoke.
3. Carefully place the halibut in the oil and cook for 4minutes each side, turning once, until golden brown on each side.

For the pomegranate sauce:

1. Boil wine and shallots over medium-high heat in heavy small saucepan for approximately 2 minutes or until most of wine has evaporated.
2. Add heavy cream and pomegranate juice and bring to a boil for approximately 5 minutes or until reduced to 3/4 cup.
3. Whisk in butter. Season to taste with salt and pepper.
4. Spoon sauce over halibut before service.

- - - - -
I also found the recipe for the Plaza Inn's Chocolate & Coffee Yule Log from Disneyland. Since this is a seasonal item, I'm just giving the link to the recipe for how. But if you'd like I'll come back & post the whole recipe for you: http://adisneyland.disney.go.com/media/dlr_v0200/en_US/special/CMR/YuleLogRecipe_ENG1.pdf

Tatania

04-15-2010, 02:52 AM

Chai Cream
Sanaa, Animal Kingdom Lodge

5 1/3 plus 1/2 cups Heavy Whipping cream
1 Vanilla bean, split lengthwise and scraped, seeds removed
1 cup granulated sugar
1 (1 ounce) Envelope powdered gelatin
2 teaspoons Black chai tea, ground in a coffee or spice grinder
1 Cinnamon stick
6 Green cardamom pods
6 Whole black peppercorns
1 tablespoon Powdered sugar
1 tablespoon Semisweet chocolate shavings (use cheese grater or vegetable peeler to shave from a solid bar)

Combine 5 cups of cream, vanilla bean seeds and granulated sugar in a medium saucepan over medium-high heat. Bring to a simmer, stirring occasionally. Place 1/3 cup cream in a small bowl, and add posdered gelatin: stir to mix. When the cream-sugar mixture simmers, immediately remove from heat, and add cinnamon, cardamom pods and peppercorns
Let mixture steep for 10 minutes, stirring occasionally. Pour mixture into a metal bowl set in a larger bowl of ice water. Cover with plastic wrap and let steep and cool for 30 minutes. Pour mixture through a fine-mesh sieve into a clean bowl. Freeze for 20 minutes, or until the mixture starts to thicken (this additional cooling allows the gelatin to set slightly so the specks fo team remain in suspension instead of falling to the bottom of the glass.)
Divide mixture evenly among 8 (5oz) glasses or ramekins, and refrigerate for at least 4 hours before serving. Before serving, combine remaining 1/2 c. cream and powdered sugar into a large bowl. Whip with an electric mixer until stiff peaks form. Dollop whipped cream onto each glass, then sprinkle with semisweet chocolate shavings. Serve immediately.

Seared Scallops with Tomato Coulis and Rice Galette
Chefs de France, Epcot, WDW (2001)
Yield: 4 servings.

3 shallots, finely chopped
Chopped fresh tarragon
Butter for sauteing
2 cups white wine
2 tablespoons of vinegar
1 cup heavy cream
14 ounces unsalted butter
2 chopped tomatoes
Salt and freshly ground pepper to taste
12 scallops
Rice galette (see note)

Sauteed pear baby tomatoes, fried herb leaves and fresh dill for garnish
1. Saute shallots and tarragon in butter. Add wine, vinegar. Let cook for few minutes. Add cream. Let cook until mixture reduces in volume by half. Add butter a little at a time. Add tomatoes, stirring. Season with salt, pepper.
2. Season scallops with salt, pepper. Saute in butter until golden and cooked. Serve on top of rice gallette. Ladle sauce around edges. Garnish.

Rice gallette: Saute 1 chopped onion in butter. Add 5 ounces risotto, chicken and clam bases and saffron to taste. When risotto is cooked, mix in 2 ounces Parmesan and 4 ounces of butter. Mixture should be thick. Place on sheet pan and flatten out. Cool in the refrigerator. Once cooled cut into squares or triangles. Saute in butter until browned for presentation
Note: flavoring bases are concentrated pastes sold in all major supermarkets. Look for them on the top shelves in the area where they sell boullion. Never substitute bouillon!!

phyllis1966

04-18-2010, 12:55 PM

This thread is awesome! I can't wait to try cooking some of our WDW favorites...I have 2 requests (I checked the index first), if anyone can help:

DH loves the mac & cheese at Le Cellier - he says it's a cut above...

One of my favorite WDW salads is the Avocado Citrus Salad at The Wave...

If anyone can wangle these recipes I'd be thrilled!!

:sunny:

v3804

04-18-2010, 04:24 PM

Sorry,but this isn't the real Mickey waffle recipe from WL.
I was at WL in January with some friends ( we're all 50+)and we had the waffles for the first time and LOVED them. We asked the waiter what makes them so good, and he went in the back and brought us a recipe. I've made them twice at home and they were great, but now have lost the recipe :sad1::sad1: It contains malt (I got it online at King Arthur's Flour website). I'm hoping someone else will ask for it and post it here so I can get it back.

newdrama12

04-19-2010, 12:11 AM

Mickey waffle recipe from WL.
Does this one look right?

Ingredients:

2 Cups All-purpose Flour
1/4 Cup Malt
2 Tablespoons Corn Meal
2 Tablespoons Sugar
1 1/4 Tablespoons Baking Powder
1/2 Teaspoon Salt
2 Each Eggs, beaten
1/4 Cup Butter, melted
2 Cups Milk
1 Tbsp Vanilla

Method:

• Preheat a waffle iron, grease lightly.

• Sift together the Flour, Sugar, Baking Powder, and Salt into a large bowl. Set aside.

• Combine the Eggs, melted Butter, and Milk in a medium bowl.

• Slowly stir the liquid ingredients into the dry ingredients until moistened.

• For each waffle, pour about 3/4 cup of batter into a waffle iron, close the lid and bake until the steaming stops.

v3804

04-19-2010, 10:01 AM

Does this one look right?

Ingredients:

2 Cups All-purpose Flour
1/4 Cup Malt
2 Tablespoons Corn Meal
2 Tablespoons Sugar
1 1/4 Tablespoons Baking Powder
1/2 Teaspoon Salt
2 Each Eggs, beaten
1/4 Cup Butter, melted
2 Cups Milk
1 Tbsp Vanilla

Method:

• Preheat a waffle iron, grease lightly.

• Sift together the Flour, Sugar, Baking Powder, and Salt into a large bowl. Set aside.

• Combine the Eggs, melted Butter, and Milk in a medium bowl.

• Slowly stir the liquid ingredients into the dry ingredients until moistened.

• For each waffle, pour about 3/4 cup of batter into a waffle iron, close the lid and bake until the steaming stops.

Yes! Yes, this is it!
Thank you so much!

Melani

04-20-2010, 08:55 PM

I just finished the recipe from this thread.
I tried to make it low fat .
I need a little help tweeking it though.

Here's what I changed & how it came out (no pix)

Filling:
frozen bag of boc, caulf & carrots
672g of frozen chick tend (I don't know how many cups that equals)
1 can LeSuer peas,onion, mush (added after cooking veg & chick)

Gravy:
Land oLakes light butter 2T (made roux w/ 2T flour)
1 c. fat free LoL Half & half
1 c. 2% milk
1 cup pot liquor
1c. Kraft low fat Parm

Topping:
one roll of Pep Farm puff pastry
brushed w/ egg white

Baked in 9x12 Pyrex for 45 min in convect oven on 400.

So I tasted great & looked pretty good to.
But it was drier.
I guess too much chicken & not enough gravy.

The real fat overload is the puff pastry, if I could find a lower fat brand.

momom

04-26-2010, 07:38 PM

Hello all, this thread has been so much fun to go through. Does anyone have the recipe for the Everest Avalanche drink from Yak n Yeti? I am planning a party and would love to serve this. Any help is really appreciated.

Tatania

04-27-2010, 07:16 PM

Melani: Disney recipes tend to be on the high calorie side - one reason they taste so good. One can always try and substitute Phyllo Pastry for Puff pastry, as it is fat-free. However, it's also a very different texture. What I would do is put mashed potatoes (done in a low calorie way), on top of the pie because I think you get better nutritional value for the calories.

I'm looking for a recipe for the cold green bean salad from The Comtempo Cafe at the Contemporary.

Thanks!

PATRIOT'S PUNCH
Liberty Tree Tavern, MK, WD

1 pint Orange Sherbet
1 cup Sprite
2 Tbsp. Lemonade Concentrate
3/4 cup water

METHOD: Set out the sherbet till it softens somewhat. Place it in a
mixing bowl and beat till smooth. Once smooth add the remaining
ingredients and continue mixing till well combined. Refrigerate.

COLD GREEN BEAN SALAD
The Comtempo Cafe, Contemporary Hotel, WDW

Blanch green beans and toss in teriyaki sauce. Use either a good one found in any grocery store in the ethnic food isle.
Or to make 2 cups of your own sauce: Combine 1 cup water, 1/4 cup soy sauce, 3 TBSP brown sugar, 1 minced garlic clove and 1 TBSP fresh grated ginger in a saucepan and bring to a boil, stirring constantly. Dissolve 2 TBSP cornstarch in 1/4 cup of cold water and add to sauce. Stir constantly to allow the sauce to thicken.
Chill salad before serving.

Note: I served my beans hot as a vegetable dish and it was good.

Momon - right now Disney Guest Relations is being very good about trying to fulfill recipe requests. Please contact guest.mail@wdw.disneyonline.com and share the recipe if you get it.

MazdaUK

04-30-2010, 10:20 AM

I think I remember reading somewhere that Disney mac& cheese is a box one - possibly Kraft.

Does anyone have any Disneyland Resort Paris recipes? Espcially from Walt's diner - googling has brought me nothing:sad2:

BernardandMissBianca

04-30-2010, 10:27 AM

COLD GREEN BEAN SALAD
The Comtempo Cafe, Contemporary Hotel, WDW

Blanch green beans and toss in teriyaki sauce. Use either a good one found in any grocery store in the ethnic food isle.
Or to make 2 cups of your own sauce: Combine 1 cup water, 1/4 cup soy sauce, 3 TBSP brown sugar, 1 minced garlic clove and 1 TBSP fresh grated ginger in a saucepan and bring to a boil, stirring constantly. Dissolve 2 TBSP cornstarch in 1/4 cup of cold water and add to sauce. Stir constantly to allow the sauce to thicken.
Chill salad before serving.

Note: I served my beans hot as a vegetable dish and it was good.

Thank you soo much!!! Now I don't have to wait til August!! LOL

piratesmate

04-30-2010, 10:56 AM

MazdaUK - We have several recipes for mac & cheese in this thread from places like the Swan & Dolphin, Artist Point & Jiko. I've seen a show on either the travel channel or food channel (maybe Unwrapped?) where they talked about Disney's mac & cheese and how they worked out the recipe with kids as tasters. So I know that at least some of the restaurants make their own, but I thought I'd read or heard that some places were using the frozen Stauffer's kind. Either way, I can't believe they'd serve the Kraft stuff! Years ago it was much better than the "new" recipe Kraft uses. It's not cheese-y at all! :(

We do have some DLP recipes, but not from Walt's dinner. If you go to the index at http://www.disboards.com/showthread.php?t=1777635 there is a section where the recipes are listed by restaurant...that's in post #9. At the bottom of the post is a section called "Other Recipes" & they're in that section. There's on from Annette's Diner and a few more just listed as "EuroDisney, Paris".

Hi All- I need the recipe for the 1/2 chicken served at the Mara at AKL. I have called and emailed Disney, even right after my trip, and have gotten no response. This is my mom's fave and I want to give her the recipe for mother's day. TIA!
This was posted in its own thread - I'm just adding it here to keep them all together.

My son is home from CA for a couple weeks so I don't have time right now to update the index. I'll do that as soon as he leaves. Thanks to all who keep sharing recipes! :teeth:

greeneeyes

04-30-2010, 12:13 PM

The Liberty Tree Tavern serves Stauffer's Mac'n Cheese as they are sponsored by them, or at least they were. Jiko was voted the best mac'n cheese awhile back and that is the one they taught to the kids in those cooking classes they used to have.

MazdaUK

05-01-2010, 06:56 AM

Thanks I'll check the index. And I'm glad they make some M&C in some restaurants - maybe I'll try that, I mostly use a Cracker Barrel one (as that's what DS loved) but I'd like a change. I knew some used box recipe but I hadn't heard of Staufers - we don't have that here. Actually, although we have Kraft we don't have half as many ready meal options. Perhaps that's just as well, given the calories:rolleyes1

slk537

05-01-2010, 10:40 AM

jknepfle

05-14-2010, 12:39 AM

Does anyone happen to have the recipe for the coconut bars that they sell at the Beach Club Marketplace? We had them when we were there last June and I can't stop thinking about them!!!

Thanks in advance!

Tatania

05-21-2010, 05:07 AM

Salmon and English Pea Risotto with Spring Ramps
California Grill at Disney’s Contemporary Resort
Serves 4

Ramp Pesto:
1 1/4 cups extra virgin olive oil
1/4 cup roughly chopped fresh whole ramps, root ends and tough tops removed and discarded
2 tablespoons grated aged (hard) goat cheese
1 1/2 tablespoons toasted pine nuts
1 teaspoon roasted garlic puree
1 clove garlic, peeled and minced
Pinch coarse salt, coarsely ground black pepper

Roasted Black Trumpet Mushrooms:
2 tablespoons extra virgin olive oil
1 tablespoon minced shallot
1 clove garlic, minced
2 cups black trumpet mushrooms, or similar wild, meaty mushrooms
1/2 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper

Sautéed Peas and Ramps:
1 tablespoon butter
12 fresh ramps, washed well
1/2 cup fresh English peas
1/2 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper
English Pea Risotto:
2 cups fresh English peas
1/4 cup sugar
6 1/4 cups vegetable stock, divided
1/4 cup olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 1/4 cups carnaroli or Arborio rice (also called risotto rice)
1/2 cup heavy cream
1/4 cup grated manchego cheese
1 tablespoon butter
1/4 teaspoon coarsely ground black pepper
Coarse salt, to taste
Salmon 4 (6-ounce) filets skinless wild salmon
1/2 teaspoon coarse salt
1/4 teaspoon ground white pepper
1 tablespoon canola oil
24 yellow pea tendrils, for garnish

For ramp pesto:
1. Place all ingredients in a food processor; pulse until mixture is well combined but still slightly chunky. Set aside.

For roasted black trumpet mushrooms:
1. Preheat oven to 400F.
2. Place oil, shallot, garlic, and mushrooms in a large bowl. Toss to coat. Sprinkle with the salt and pepper, and toss again to thoroughly combine.
3. Place mixture on an ungreased baking sheet. Roast for 15 to 17 minutes, or until the mushrooms are fragrant and slightly shriveled.
4. Place the roasted mushrooms in a medium sauté pan over high heat. Sauté for 2 to 3 minutes, tossing constantly, until mushrooms are seared and crisp around edges. Set aside and keep warm.

For sautéed peas and ramps:
1. Melt butter in a medium sauté pan over medium heat. When butter is frothy, add ramps and peas. Sauté for 2 minutes until just warm. Add salt and pepper; stir to combine. Set aside and keep warm.

For English pea risotto:
1. Bring a medium saucepan of water to a boil over high heat. Add peas and sugar to water. Cook 2 minutes, then plunge peas into an ice water bath to stop the cooking.
2. Place cooked peas and 1/4 cup of vegetable stock in food processor and puree. Once the mixture is smooth, pour through a fine-mesh sieve into a medium bowl, pressing puree through the sieve with the back of a spoon. Discard solids. Set pea puree aside.
3. Place remaining 6 cups vegetable broth in a medium saucepan over medium-high heat. Bring to a slight boil, then adjust heat to medium to keep at a simmer.
4. Heat oil in a wide-bottomed saucepan over medium heat. Add onion and garlic, and sauté for 3 to 4 minutes, or until onion is translucent. Add rice; sauté for 2 minutes, stirring constantly with a wooden spoon.
5. Slowly ladle 1/2 cup simmering broth into rice, stirring constantly until most of broth is adsorbed. Continue adding broth, 1 ladleful at a time, stirring frequently between additions and waiting until rice looks slightly dry before adding the next ladleful. When most, but not all, of the broth is absorbed, taste the risotto. When risotto is done, it should not be crunchy at all, but still slightly firm. Add remaining broth, if needed, until risotto is al dente.
6. Remove from heat, and add the pea puree, heavy cream, manchego cheese, butter, and pepper. Taste, then add salt to taste (some broths are salty, so the amount of salt you add will vary). Stir to combine.

For salmon:
1. Sprinkle the salmon filets with salt and white pepper. Heat oil in a large sauté pan over medium-high heat. When oil shimmers, carefully add salmon filets to the pan. Cook for 4 minutes, then flip filets, and cook for 4 minutes more. Remove pan from heat.

To serve:
1. Divide the risotto equally among 4 wide, shallow bowls, then place about 1/4 cup mushrooms on the center of the risotto.
2. Place the salmon directly on top of the mushrooms, then place another 1/4 cup mushrooms on top of the salmon. Drizzle a bit of ramp pesto around the outside of the risotto.
3. Evenly divide sautéed peas and ramps over the top of the fish. Garnish with 6 pea shoots on each portion. Serve immediately.

Pita Vegetable Mix
The Lunching Pad, MK, WDW (1985)

1/2 cup diced tomato
1/2 cup diced cucumber
1/4 cup diced zucchini
2 tbsps finely minced onion
1 medium green pepper, seeded and diced
1 small carrot, shredded
1/4 cup black olive wedges
1/4 cup shredded Swiss cheese
1/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
1 tbsp minced fresh garlic
1/2 cup mayonnaise
4 pita pockets for stuffing

Blend vegetables and cheeses into mayonnaise. If not used immediately to stuff pita bread pockets, refrigerate mixture. Stuff pitas with mixture and serve.

Butter Beer Pudding
From the Kitchens of the Swan and Dolphin Resorts

1 Tsp. Gelatin Powder
3/4 Cup Milk
1 1/2 Cup Cream
3 Tbsp. Sugar
3 Tbsp. Molasses
3 Tbsp. Malted Milk Powder
1 Ea. Cinamon Stick
1 Tsp. Vanilla Extract
1 Grated Orange Peel

Mix the gelatin powder with 5 tsp. of water and put aside. Mix the milk, cream, sugar, molasses, and the malted milk powder. Bring this to a boil. Add the cinnamon stick, grated orange peel, and the vanilla. Let this sit for ten minutes. Strain the mixture then add the gelatin while it is still hot in order to melt the gelatin, mix well. Pour the mixture into a mug and chill over night.

Garnish with soft whipped cream. This recipe will yield one large mug.

Spicy Chicken Sausage with Sweet Corn Polenta
From Disney's California Food and Wine Festival 2010
Wine selection: Château des Charmes Riesling
Serves 4

1 1/2 teaspoons olive oil
1 medium Spanish onion, small dice
½ oz basil (1 tablespoon)
1 oz garlic (2 tablespoons)
2/3 cup fresh corn (1 cob), removed from cob
1 cup water
1 cup heavy cream
1/2 cup maple syrup (optional)
1/3 cup regular polenta (ground yellow or white cornmeal)
1/3 cup grated Parmesan cheese
1 1/2 teaspoons chopped chives
Coarse salt, freshly ground black pepper, to taste
1 pound spicy chicken sausage links

1. Preheat oven to 350°F.
2. Heat olive oil in a large oven-safe skillet over medium heat. Add onions, basil, garlic and fresh corn and cook for 3-5 minutes. Add water, cream and maple syrup; bring mixture to a boil.
3. Reduce heat to low and stir in polenta. Cook on low heat for 5 minutes while continuing to stir.
4. Cover pan with foil and bake for 45 minutes or until polenta is creamy and has absorbed most of the liquid.
5. Remove from oven and stir in chives and Parmesan cheese. Season to taste.
6. Grill sausages, then slice in half. To serve, spoon polenta into warmed bowls and top with sausages.

Tatania

05-27-2010, 03:33 AM

Green Coriander Chutney
Sanaa, AKL

2 cups cilantro, thoroughly washed and dried, large stems removed
½ cup mint leaves, thoroughly washed and dried
1/4 of one small jalapeno pepper, seeds and stem removed
2 teaspoons minced ginger, peeled
2 tablespoons, finely chopped yellow onion
Juice from one or two lemons, depending on the size (To taste)
1 teaspoon Granulated Sugar
2 teaspoon Kosher Salt
Water as needed

Combine Cilantro, Mint, Jalapeno, Ginger, Onion, Lemon Juice, Sugar and Salt in a food processor.
On high speed quickly process into a paste. Remove the paste from the food processor and add water drop by drop to obtain a thick "pesto"-like consistency. This is served with the breads at Saana.

Cooks' note: Wash fresh herbs by submerging and agitating in ice water to allow the dirt to be removed while refreshing the leaves, dry thoroughly between sheets of paper towels before using.

Chocolate Eclairs
Boardwalk Bakery, Boardwalk Resort

For Cream Puffs
2 cups Water
1 cup Canola oil
3 cups All purpose flour
10 each whole eggs

1. Bring water and oil to a boil.
2. Add flour and stir until combined, continue cooking until mixture starts to pull away from sides of pan.
3. Take off heat and allow to cool slightly, add eggs one at a time, mixing until incorporate before adding next egg, mix should have smooth constancy (if you have a kitchenaid, place dough in mixer with paddle and add eggs one at a time).
4. Pipe into éclair shape with piping bag and large round tip.
5. Bake at 400*F for 15 minutes, drop temp to 350*F and continue to bake an additional 30 to 35 minutes. Éclair should not be glossy.

For Pastry cream:
2 cups Milk
¼ cup Cornstarch
¾ cup Sugar
2 each Whole eggs
4 each Egg yolks
4 tablespoons Butter (soft)
2 teaspoons Vanilla
1. In a mixing bowl, combine 1/4 cup of the milk with the cornstarch, mix until dissolved. Beat whole eggs and yolks into cornstarch mixture, and mix until incorporated.
2. Combine the remaining milk with the sugar in a saucepan; and bring to a boil; remove from heat.
3. Pour 1/3 of the boiling milk into the egg mixture, whisking constantly, and strain.
4. Return the remaining milk to a boil. Pour into hot egg mixture in a stream, whisking constantly.
5. Pour back into pot and continue whisking until the cream thickens and comes to a boil. 6. Pour the cream into a stainless steel pan over an ice bath, and add butter and vanilla. Mix until butter is melted.
7. Press plastic wrap directly against the surface, so it won't form a film. Chill immediately.

cheris1104

06-04-2010, 01:56 PM

Does anyone have the recipe to the Cream of Asparagus Soup they used to serve in the California Grille? I had it in 2005 and I swear I can still taste the goodness.

Thanks for any help!!

ashleighbass06

06-11-2010, 11:25 PM

I just found this thread and I've had a lot of fun browsing all the recipes! Thanks for posting them!

Does anyone have a recipe for the braised beef short ribs from Sanaa or the Croissant Berry Pudding fro Sunshine Seasons?

Tatania

06-12-2010, 02:20 AM

Hi,

Would anyone have the recipe for the spiced tomato dish at the Boma breakfast?

It should be fairly simple, it's chopped stewed tomatoes that are spiced, but for the life of me I can't work out what those spices are.

Disney Guest services said:

The Spiced Tomato Dish at breakfast at Boma's is actually called "Chakalaka" and is served at Jiko's also.

CHAKALAKA

1 each Spanish Onion, large dice
4 each Tomatoes, large dice
½ cup Cilantro, chopped fine
1 each Jalapeno Pepper, seeded and chopped fine
2 tablespoons Olive Oil
½ teaspoon Sugar
To taste Kosher Salt
To taste Fresh Ground Black Pepper
Method of Preparation

1. In a heavy bottom stainless steel pot, heat oil and slightly sweat the onions.
2. Add diced tomatoes and chopped Jalapeno peppers and stew all ingredients together for 2 minutes.
3. Add sugar, salt, and pepper, and mix well.
4. Remove from heat, taste and adjust seasoning as needed.
5. Cool. Reserve for service. When ready for service, add the fine chopped cilantro for garnish.

The Golden Gate Cocktail was created especially for the 15th anniversary of the California Grill at Contemporary Resort at Walt Disney World.

Golden Gate Cocktail

1 1/4 ounces Remy Martin VSOP Cognac
3/4 ounce Amaretto Disaronno
1/2 ounce cranberry juice
Orange slice, for garnish

1. Shake ingredients with ice and strain into a martini glass.
2. Squeeze the slice or orange into the drink

Shrimp Kostas
Top of the World, Contemporary Resort (archival)
Makes 5 servings.

25 shrimp, peeled and deveined
1/4 cup medium-dice Spanish onions
1/4 cup medium-dice celery
1/4 cup fresh mushrooms, sliced
2 ozs sauterne wine
Juice from 1/2 a fresh lemon
10 ozs seasoned fish stock
4 ozs heavy whipping cream, unwhipped
1/2 stick salted butter
Garnish:
5 crepe shells fried in basket shape
1/4 cup chopped green onions
5 scallion flowers and 5 julienned, lightly sauteed red pepper strips

1. In a medium-size saute pan, melt salted butter over medium heat, add celery and onions and saute until onions are transparent. Add shrimp and cook until shrimp are partly cooked. Add wine, lemon juice and fish stock and toss until well mixed. Then add whipping cream to smooth sauce.
2. Place fried crepe shell in shallow serving dish and add 1/5 of shrimp and sauce. Garnish each with chopped green onions, 1 scallion flower and 1 julienne red pepper strip.

For the fish stock: Melt in pan 3 teaspoons salted butter, then add and 1/2 cup chopped onions, 1/4 cup chopped carrots 1/2 cup chopped celery and cook gently about 5 minutes. Add 5 white peppercorns , 4 cloves, 1/2 cup white wine, 3 cups cold water, 1 bouquet garni (wrap in cheesecloth 3 sprigs parsley, 1/2 bay leaf, 2 sprigs fresh thyme, 3 stalks celery and 1 leek – white portion only), zest of1 lemon, 1 to 1 1/2 lbs washed fish bones, heads, tails, skins and trimmings. Heat until liquid begins to simmer and continue to cook uncovered over rather brisk heat, not longer than 20 to 30 minutes. Strain. Melt 2 tablespoons butter in top of double boiler. Stir in 2 tablespoons flour. When blended, add gradually 2 cups fish stock. Simmer for 1 hour, strain through fine sieve, add a pinch of nutmeg and correct seasoning.

FRENCH PANCAKES (CREPES)

3/4 cup all-purpose flour
1/4 tsp salt
1 tsp double-acting baking powder
2 tbsps confectioner’s sugar
2 eggs, beaten
2/3 cup milk
1/3 cup water
1/4 tsp vanilla or 1/2 tsp grated lemon rind

1. Sift flour; resift with salt, baking powder and confectioner’s sugar. In separate bowl, beat eggs and beat together milk, water and vanilla or lemon rind.
2. Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine with a few swift strokes. Ignore lumps; they will take care of themselves.
3. Heat a 5-inch skillet and grease it with a few drops of oil. Add a small quantity of batter, tip the bottom, cook over moderate heat. When it is brown underneath, reverse and brown the other side. Use a few drops of oil for each crepe. Then chill crepes.
4. Heat vegetable oil in deep fryer or large skillet to 350 F. Drop crepe into oil and press down in center with a soup ladle. As it fries, the crepe will form a bowl. Place onto paper towels and repeat until all crepes are deep-fried. Or place crepe in potato nest basket and deep-fry at 350 F for 30 to 45 seconds until golden brown.
Recipe note: Unused crepes can be frozen

Archival Recipe: In 1993, the Walt Disney World resort closed the Contemporary Resort’s legendary 15th-floor restaurant Top of the World to make room for the California Grill.

If there's a recipe you really want, I'd strongly suggest writing to Disney Guest Relations because they are currently very good about trying to fulfill them. It would be appreciated if you do get a response that you post the recipe here so it can get taken off the request list.

aggiesrwe03

06-13-2010, 02:39 PM

Heat a large pan and sauté the bacon over a medium to high heat for a couple of minutes until the fat comes out. Stir in the onion, potatoes, leek and cabbage, then cover with a lid and sweat over a medium heat for 10 minutes until well softened but not colored, stirring occasionally.
Pour the vegetable stock or water into the cabbage mixture and bring to a boil, then season to taste. Stir in cream and simmer for a few minutes until the soup has a creamy texture.
To serve, remove the soup from the heat and whisk in the butter. It is important not to re-boil the soup once the butter has been added or you'll find it will curdle. Ladle the colcannon soup into cappuccino cups or warmed serving bowls and serve with a cheese straw to the side. (recipe below).
[/I][/QUOTE]

The soup we had was a blended soup didn't see that step in this recipe made it today and other than the blending this is right on!! very very good!!! (I did go ahead and blend it though)

Chris

jendog33

06-13-2010, 07:53 PM

Hey guys!
I'm looking for the recipe for the smoothies they sell at Blizzard Beach. I think they sell them at the cooling hut and probably other spots as well. The pineapple-orange smoothie is awesome! Any help would be greatly appreciated.
Thanks

FOXFIELDZOO

06-15-2010, 01:08 AM

Disney Guest services said:

The Spiced Tomato Dish at breakfast at Boma's is actually called "Chakalaka" and is served at Jiko's also.

CHAKALAKA

1 each Spanish Onion, large dice
4 each Tomatoes, large dice
½ cup Cilantro, chopped fine
1 each Jalapeno Pepper, seeded and chopped fine
2 tablespoons Olive Oil
½ teaspoon Sugar
To taste Kosher Salt
To taste Fresh Ground Black Pepper
Method of Preparation

1. In a heavy bottom stainless steel pot, heat oil and slightly sweat the onions.
2. Add diced tomatoes and chopped Jalapeno peppers and stew all ingredients together for 2 minutes.
3. Add sugar, salt, and pepper, and mix well.
4. Remove from heat, taste and adjust seasoning as needed.
5. Cool. Reserve for service. When ready for service, add the fine chopped cilantro for garnish.

The Golden Gate Cocktail was created especially for the 15th anniversary of the California Grill at Contemporary Resort at Walt Disney World.

Golden Gate Cocktail

1 1/4 ounces Remy Martin VSOP Cognac
3/4 ounce Amaretto Disaronno
1/2 ounce cranberry juice
Orange slice, for garnish

1. Shake ingredients with ice and strain into a martini glass.
2. Squeeze the slice or orange into the drink

Shrimp Kostas
Top of the World, Contemporary Resort (archival)
Makes 5 servings.

25 shrimp, peeled and deveined
1/4 cup medium-dice Spanish onions
1/4 cup medium-dice celery
1/4 cup fresh mushrooms, sliced
2 ozs sauterne wine
Juice from 1/2 a fresh lemon
10 ozs seasoned fish stock
4 ozs heavy whipping cream, unwhipped
1/2 stick salted butter
Garnish:
5 crepe shells fried in basket shape
1/4 cup chopped green onions
5 scallion flowers and 5 julienned, lightly sauteed red pepper strips

1. In a medium-size saute pan, melt salted butter over medium heat, add celery and onions and saute until onions are transparent. Add shrimp and cook until shrimp are partly cooked. Add wine, lemon juice and fish stock and toss until well mixed. Then add whipping cream to smooth sauce.
2. Place fried crepe shell in shallow serving dish and add 1/5 of shrimp and sauce. Garnish each with chopped green onions, 1 scallion flower and 1 julienne red pepper strip.

For the fish stock: Melt in pan 3 teaspoons salted butter, then add and 1/2 cup chopped onions, 1/4 cup chopped carrots 1/2 cup chopped celery and cook gently about 5 minutes. Add 5 white peppercorns , 4 cloves, 1/2 cup white wine, 3 cups cold water, 1 bouquet garni (wrap in cheesecloth 3 sprigs parsley, 1/2 bay leaf, 2 sprigs fresh thyme, 3 stalks celery and 1 leek – white portion only), zest of1 lemon, 1 to 1 1/2 lbs washed fish bones, heads, tails, skins and trimmings. Heat until liquid begins to simmer and continue to cook uncovered over rather brisk heat, not longer than 20 to 30 minutes. Strain. Melt 2 tablespoons butter in top of double boiler. Stir in 2 tablespoons flour. When blended, add gradually 2 cups fish stock. Simmer for 1 hour, strain through fine sieve, add a pinch of nutmeg and correct seasoning.

FRENCH PANCAKES (CREPES)

3/4 cup all-purpose flour
1/4 tsp salt
1 tsp double-acting baking powder
2 tbsps confectioner’s sugar
2 eggs, beaten
2/3 cup milk
1/3 cup water
1/4 tsp vanilla or 1/2 tsp grated lemon rind

1. Sift flour; resift with salt, baking powder and confectioner’s sugar. In separate bowl, beat eggs and beat together milk, water and vanilla or lemon rind.
2. Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine with a few swift strokes. Ignore lumps; they will take care of themselves.
3. Heat a 5-inch skillet and grease it with a few drops of oil. Add a small quantity of batter, tip the bottom, cook over moderate heat. When it is brown underneath, reverse and brown the other side. Use a few drops of oil for each crepe. Then chill crepes.
4. Heat vegetable oil in deep fryer or large skillet to 350 F. Drop crepe into oil and press down in center with a soup ladle. As it fries, the crepe will form a bowl. Place onto paper towels and repeat until all crepes are deep-fried. Or place crepe in potato nest basket and deep-fry at 350 F for 30 to 45 seconds until golden brown.
Recipe note: Unused crepes can be frozen

Archival Recipe: In 1993, the Walt Disney World resort closed the Contemporary Resort’s legendary 15th-floor restaurant Top of the World to make room for the California Grill.

If there's a recipe you really want, I'd strongly suggest writing to Disney Guest Relations because they are currently very good about trying to fulfill them. It would be appreciated if you do get a response that you post the recipe here so it can get taken off the request list.

IS the Chakalaka like a soup? I had a cold soup in the AKL concierge lounge and it was soo yummy

FOXFIELDZOO

06-15-2010, 01:15 AM

CaNeomfan

06-17-2010, 11:27 PM

GoofySon'sMom

06-18-2010, 08:50 AM

Visited the park last week for Birthday celebration that included a visit to Blue Bayou and my whole family wents nuts for these potatoes. They are still talking about them. Our server mentioned that the BB recipe includes heavy cream, chicken base (does that mean broth?), parmesean cheese, and the little "kick" you are tasting is jalepeno.

This recipe was posted on the Disneyland Boards - no mention of jalapenos. :confused3 These sound delicious, cannot wait to try them next month! :cool1:

Here's the recipe that they use at BB:

Potatoes (baking) 3 lbs, peeled and thin sliced
Onion, thin sliced

Cream Sauce for the Potatoes

Manufacturing Cream (Heavy Cream) 2 cups
Whole Thyme (dry) 1/4 tsp.
Fresh Garlic (chopped) 2 tbs.
Salt 1-1/4 tsp.
Pepper 1-1/4 tsp
Butter 1 tbs.
Parmesan Cheese (grated) 4 oz *use real grated parmesan cheese, not the kind sold in a shaker

Mix onions and potatoes and put into baking dish. Mix cream, garlic, salt, pepper, and thyme leaves. Pour mixture over potatoes and onions and cover. Put in a pre-heated 350F degree oven, and bake for about one hour. When potatoes are tender, remove from oven and sprinkle with parmesan cheese. Put back in the oven uncovered and bake for ten minutes more until brown.

greeneeyes

06-18-2010, 03:10 PM

mmlover74

06-22-2010, 01:16 AM

Anyone have the toffee cake from LTT?

greeneeyes

06-22-2010, 10:15 AM

Anyone have the toffee cake from LTT?

It's posted on page 146 of this thread. Click here (http://www.disboards.com/showpost.php?p=25118895&postcount=2185)

There is an Index sticked to the top of this forum that makes searching for recipes very easy :thumbsup2.

Click here (http://www.disboards.com/showthread.php?t=1777635)

MickeyWanaBe

06-22-2010, 02:18 PM

mmlover74

06-22-2010, 04:55 PM

Thank you for the recipe.

MickeyWanaBe

06-22-2010, 07:12 PM

Quick post before we leave...
All from The Wave.
Apple Brined Pork Tenderloin with a Root Beer Demi Glace
http://i203.photobucket.com/albums/aa73/baerstaci/Food/DSC00951.jpg

Apple Brine

1 cup apple juice
1/4 cup apple cider vinegar
pinch of black pepper
pinch of kosher salt
2 tablespoons brown sugar
pinch of red pepper flakes

Add all together and bring to a boil to make clear and disolve salt and sugar. Chill all the way down and then it is ready to use. Place pork loin, chop or tenderloin into marinade for 24 hours and then pull out. Grill very slowly on low heat or pork will char due to sugar content.

Root Beer Demi Glace On the pork.

1 cup veal or beef stock
1 cup of your favorite root beer
1 teaspoon corn starch
1 teaspoon water

-Add the root beer to the veal stock and bring to a low simmer.
-Let it cook slowly until it cooks down by 1/4.
-At this point mix the water and cornstarch together and stir it into the demi glace.
-Cook for another 5 minutes and then store in a warm place until ready to use, or refrigerate.

Bacon Vinaigrette Dressing on the spinach salad.

2 tablespoons apple wood bacon
1/4 cup white balsamic vinegar
1 teaspoon dijon mustard
1/2 cup olive oil
2 tablesppons bacon grease
1 tablespoon white sugar
1/2 tablespoon yellow onion
pinch of parsley
pinch of rosemary
pinch of salt
pinch of pepper

-Cut bacon into half inch pieces and cook until crispy in a pan. Save bacon grease.
-Put aside 3/4 of the cooked bacon. Take the other 1/4 of the bacon and put it in the blender (or robot coupe). With the vinegar, mustard, and bacon grease.
-Blend well. Slowly add oil and let run.
-Add oinions, sugar, herbs and seasonings.
-Taste and add remaining bacon.

Yield: 16 servings

MickeyWanaBe

06-22-2010, 07:21 PM

They are still not ready to go...

Southern Sweet Mashed Potatoes

2 cups diced sweet potatoes
2 tablespoons whole butter
4 tablesppons heavy cream
2 teaspoons brown sugar
pinch of salt
pinch of black pepper
3 tablesppons Jim Beam Bourbon

-Steam sweet potatoes until well cooked.
-While potatoes are cooking, place butter, sugar, cream and cook off bourbon on a small pot and heat up.
-When potatoes are done, place in oven for 5 minutes or so to get some of the moisture out of them.
-Place potatoes in a mixer with the whip attachment and whip away.
-Add cream mixture and then season with salt and pepper and taste. Reseason with more salt, pepper or Jim Beam as you see fit.

Yield: 4 servings

Note: These recipies are typed just as I recieved them from the Wave. :goodvibes

piratesmate

06-23-2010, 05:04 PM

I've added the request to our index. However, it's probably best if you attempt to contact WDW yourself & give them the dates of your stay. There are tips on doing this in the index thread - see post #5.
<snip>
I have checked the index and can't find two recipes I would LOVE to have! We had a delicious dinner at The Wave this month and I would like to make the black bean soup with pork tenderloin at home, as well as the avocado citrus salad.<snip>
Do you mean the Black Bean Chili with Pork Tenderloin & Jalapeno Corn Muffin?

Hey guys!
I'm looking for the recipe for the smoothies they sell at Blizzard Beach. I think they sell them at the cooling hut and probably other spots as well. The pineapple-orange smoothie is awesome! Any help would be greatly appreciated.
Thanks
I didn't find smoothies on the Cooling Hut menu, but did on Frostbite Freddie's. I've listed them as such on the request list in the index.

I requested this two days ago and LeCellier E-mailed this to me today! :)

Coffee Crust Dry Rub – Kansas Steak
Le Cellier Steakhouse
Canada Pavilion, Epcot®

Yield: 1 cup

Coffee Crust Dry Rub – Kansas Steak
1 cup fresh coffee grounds**
1 tablespoon kosher salt
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon granulated garlic

1. Mix all ingredients together in a bowl.
2. Coat steak on both sides with dry rub before grilling.
**She later clarified that the "fresh" coffee grounds were "unused" coffee grounds.
(Copied here from another thread.)
- - - -
Grilled Flank Steak with Fingerling and Brussel Hash
Swan & Dolphin Recipe Club

1 Ea. Flank Steak
1 Lb. Marble Potatoes
1 Lb. Brussel Sprouts
1/4 Lb. Bacon (diced)
1/2 Pint Cherry Tomatoes
1/4 Lb. Arugala
Salt and Pepper (to taste)
Butter
Extra Virgin Olive Oil
Chives (chopped, to taste)
Lemon Juice

METHOD

For potatoes:
Wash potatoes and put in sauce pan. Cover with cold water. Season water with salt. Bring water to a slow simmer. Simmer until potatoes are tender. Drain water immediately and cool potatoes. Depending on size of the potatoes, cut them into halves or quarters. Reserve for later use.

For Brussel Sprouts:
In a sauce pan, bring salted water to a boil. Clean and quarter brussel sprouts. Blanche sprouts in the water until tender. Approximately 3 minutes. Remove from boiling water and place in an ice bath. Reserve for later use.

For Cherry Tomatoes:
Preheat broiler to 500 degrees. Cut tomatoes in half. Dress with olive oil, salt and pepper. Place on to sheet pan. Broil until tomatoes start to blister.

For Flank Steak:
Season steak liberally with salt and pepper. Grill or broil steak to desired doneness. Let rest for 6min.

Final Assembly:
In a sauté pan render bacon until crisp. Remove bacon leaving fat in pan. Add potatoes and brussel sprouts to pan. Saute until potatoes start to turn golden. Add bacon. Season with salt and pepper. Take off heat and add chives.

PRESENTATION

Place hash onto center of plate. Slice flank steak across the grain and shingle onto hash. Spoon cherry tomatoes around. Dress arugula with lemon juice, olive oil and salt. Garnish with arugula. Drizzle all with olive oil.

Index complete through this post.

thwinters

06-24-2010, 09:03 PM

Does anyone have the recipe for the eggplant appetizer at Tutto?

Thanks in advance.

Tatania

06-25-2010, 05:01 AM

MickeyWanaBe - thanks so much for taking the time to share those great sounding recipes. I'm doing a BBQ for 20 on July 4 and will be trying the Spinach dressing for sure and probably the pork.

Did you also get the Corn and Edamame Stew recipe? I'm a huge fan of Edamame and am lookig forward to seeing that one.

Below is an updated and somwhat changed version of the Jiko flatbread recipes. The recpes are from the summer issue of D23. My attempt last year with the other recipe ended up with a super wet dough which could would not form balls or be rolled out. I basically poured it into a pan and there was so much dough it ended ap a thick, heavy mess. Hope someone tried this recipe and lets us know if it's better.

Kalamata Olive Flatbread & Basic Flatbread (from D23)
Jiko, Animal Kingdom Lodge
Makes 6 (8- x 9-inch) flatbreads

Millet Dough
1 (1⁄2-ounce) envelope dry active yeast
3⁄4 cup plus 1 tablespoon lukewarm water
1⁄2 cups high-gluten or bread flour
1⁄2 cups millet flour
1⁄3 cup hulled millet
1⁄2 teaspoon kosher salt
1⁄2 teaspoon baking powder
1⁄4 teaspoon sugar

In small bowl, combine yeast and water. Stir gently to combine. Set aside until frothy, approximately 5 minutes.
In a large bowl, combine high-gluten or bread flour, millet flour, millet, salt, baking powder, and sugar. Stir to combine.
Slowly incorporate yeast-water mixture into flour mixture, stirring until a dough forms. Refrigerate overnight.

Kalamata Olive and Cheese Topping
1⁄4 cup extra-virgin olive oil, divided
1⁄2 cups shredded four-cheese blend (fontina, Gruyère, provolone, Asiago), divided
1⁄2 cups kalamata olives, pitted and halved, divided
3 cups loosely packed spring greens

Remove dough and set aside in a warm place for 1 hour. Place a baking stone in the center of the oven. Preheat oven to 450 degrees.
Divide dough into 6 equal balls. Roll each ball into an 8- x 9-inch oval. Prick with a fork 10 times. Brush each oval with 1 tablespoon olive oil and sprinkle lightly with salt and pepper. Top each with ¼ cup cheese and 1⁄4 cup olives.
Bake each flatbread on the preheated baking stone until crust is golden and cheese is melted and bubbly, 8 to 12 minutes. Top each flatbread with ½ cup spring greens. Cut flatbread into bite-size pieces. Serve warm.

Leshaface

06-28-2010, 05:28 PM

Please, please, PLEASE tell me someone out there has this recipe!!! I loved it soo much on our first trip, that when we went back this past Jan, it wasn't on the menu! :sad1:

Would love to try and replicate it at home; especially during these hot, horrific months!!

MickeyWanaBe

07-10-2010, 02:15 PM

Did you also get the Corn and Edamame Stew recipe? I'm a huge fan of Edamame and am lookig forward to seeing that one.

Yes, I did!

http://i203.photobucket.com/albums/aa73/baerstaci/Food/DSC00945.jpg

Sustainable Fresh Fish

6 oz of your favorite fish
1 oz olive oil
1 oz green beans
1.5 oz edamame kernals
1.5 oz fresh corn kernals
2 oz vine ripe tomatoes
1/2 cup vegatable stock (see below)
1 oz whole butter
pinch of sea salt
pinch of black pepper
1 oz cilantro chutney (see below)

Heat half of the olive oil in skillet. Season fish with salt and pepper and sear in hot oil, In a seperate pan, heat the remaining olive oil and add the veggies in stages. Add vegetable stock and bring to a simmer. When it reaches this point, pull off of the heat and wisk in the butter to produce a thick sauce. Season and place vegetable stew in center of plate. Top vegetable stew with seared fish and cilantro chutney.

Yield: 1 serving

Vegetable Stock

1 Tbs olive oil
1/4 cup buttom mushrooms, sliced
1/4 cup carrots, dieced
1/4 cup celery, diced
1/2 cup yellow onion, diced
1/4 tps garlic
1 bay leaf
pinch of pepper
6 cups water

Place all vegetables in a bowl and drizzle with the olive oil. Roll vegetables in the bowl to evenly coat with the oil. Season with salt and pepper. Place vegetables on seet pan and roast at 350 degrees until golden brown, about 20-30 minutes. Place golden vegetables, garlic, bay leaf and water in heavy bottomed pot. Bring to a simmer. Let vegetables slowly cook for 30-40 minutes; it will reduce by 20-30%, then strain, keeping broth and discarding vegetables. Chill or freeze stock until ready for use.

Yield: 4-6 servings

Cilantro Chutney

1/2 cup cilantro
1/8 cup chopped garlic
1/2 cup olive oil
1/4 cup shredded parmesan cheese
1/4 tps salt
1/4 tps pepper

Place all ingredients in a food processor and blend until smooth. Keep refrigerated until ready to use.

Yield: 4 servings

Tatania

07-11-2010, 05:18 AM

MickeyWanaBe - thanks so much for sharing all those recipes. I have so much cilantro I should make the sauce but in this heat I don't feel much like cooking. I made some Disney salads, ribs and the jerk marinade from the Disney Institute for July 4th and the dishes were a huge hit. I'm changing up the Coconut Carrot Raisin Salad with less vinegar and lemon juice, frozen OJ, less ginger etc. It's much closer to the Boma version now and got raves. The Tunisian Cous Cous salad (Boma) is outstanding and Disney's Secret Sauce is one the best BBQ sauces ever.

http://www.orlandosentinel.com/media/photo/2010-07/54802177.jpg
House of Blues' Sweet Mash
House of Blues, Downtown Disney
10 servings.

1 1/4 gallons water for boiling potatoes
2 1/2 pounds sweet potatoes
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons, plus 1 1/2 teaspoons heavy cream
1/8 cup milk

1. Peel and trim potatoes. Cut into chunks and place in pot of boiling water. While potatoes cook, combine cream and milk with butter and salt and white pepper. Let cook over low heat until thoroughly heated.

2. When potatoes are fork tender, drain in a colander and pour into a large mixing bowl. Mash potatoes. Add cream mixture and continue mashing until the desired consistency is reached.

French Toast With Fresh Berries and Mascarpone Cream
Tony’s Town Square, Magic Kingdom Park, WDW (archival)
Serves 8

6 whole eggs
4 cups whole milk
1 teaspoon vanilla extract
8 pieces of thick-cut white bread or sourdough
1/2 cup mascarpone cheese
1/2 cup powdered sugar
1 cup heavy cream
1/2 cup fresh strawberries, hulled and halved
1/2 cup fresh blueberries
1 tablespoon fresh orange zest
Powdered sugar for garnish (optional)

1. In a large bowl, whisk together eggs, milk and vanilla
2. Evenly coat bread, absorbing all the mixture.
3. On a nonstick griddle, grill bread about 2 minutes on each side, or until golden brown. Keep warm in oven and cook while cooking the remaining bread in batches.
4. In a bowl, combine mascarpone, powdered sugar and cream until it is the consistency of melted ice cream. Adjust with a few extra tablespoons of heavy cream as needed.
5. Cut French toast pieces diagonally. Top with berries, then drizzle with the cream mixture and sprinkle with orange zest. Dust with powdered sugar if desired.

Tatania

07-12-2010, 05:27 AM

Hi all ,Love this thread ,love to cook and eat things that bring back any memory of the world,Does anyone have the recipes for the butterfinger muffin/cupcake from Starring rolls ,or the granola bars they serve in the AKL concierge lounge these are so fresh chewy and delish:goodvibes

http://www.cookiemadness.net/wp-content/uploads/2009/10/butterfingercupcake.jpg]

http://www.cookiemadness.net/wp-content/uploads/2009/10/butterfingercupcake2.jpg

Chocolate Butterfinger Cup Cake
Starring Rolls, Disney Hollywood Studios, WDW

Devil's Food Cake
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
2 sticks unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
4 large eggs, warmed in very warm water for 10 minutes
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 cup whole milk

Preheat oven to 350 degrees F. Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugars, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy.
Sift together the flour & baking soda and add this mixture, alternately with the milk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into large Muffin Cups and bake for 20 to 25 minutes - until done.
Let cool completely before decorating.
Cut out some cake from the middle of the muffin. Fill with chocolate fudge and top with cut out cake. Pipe buttercream (the white stuff) around cake . Freeze and dip in chocolate coating. Immediately drizzle with crushed Butterfingers.

Note: The chef didn't include recipes for the chocolate fudge/buttercream/chocolate coating. This blogger (from whom I used the pictures) reviews the treat and says: "The “stem” of the chocolate cupcake is about the size of a jumbo muffin, and it’s a moist chocolate cake surrounding a big blob of soft fudge filling. The top of the cupcake is a tower of fluffy white icing (kind of like you’d get on a grocery store birthday cake) covered in a hard chocolate candy shell and sprinkled with Butterfinger crumbs."
These recipes are not from WDW but could help if you want to try making the cupcake.

**Vanilla Buttercream - Professional Bakery recipe
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes
**From Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery: The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

*Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Melt the chocolate in a heatproof bowl placed over a saucepan
of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Frosts 12 cupcakes.
*from the cookbook Chocolate Bar by Matt Lewis and Alison Nelson

Hard Shell Topping Recipe
This chocolate sauce hardens, forming a chocolate shell over a cold item (like ice cream). Freeze your cupcake as directed and dip cupcakes in this chocolate sauce to make the hard shell.

16 oz. bag of semi-sweet chocolate chips
1/2 stick of butter
1/4 cup of oil

Melt chocolate and butter together in microwave at 15 second intervals until melted together. Then slowly stir in oil. Cool in refrigerator for about an hour then use. May be stored in refrigerator for about a week.

jknepfle

07-12-2010, 08:18 AM

Note: The recipe as written calls for a 4x4 baking dish. I've never heard of a 4x4 baking dish. I gotta believe they mean an 8x8 dish:

DISNEY'S YACHT AND BEACH CLUB RESORT
COCONUT BARS WITH CHOCOLATE CHIPS

1 1/2 cups graham cracker crumbs
1 cup butter (melted)
1 egg white

METHOD:
Mix together by hand until mixture is evenly distributed. Pat mixture
down in a 8 X 8 baking dish. Brush one egg white over mixture. Put in
oven to dry.

3 3/4 cups condensed milk
1/4 cup chocolate chips
1 cup nuts
1/4 cup coconut
8 oz semi sweet chocolate

METHOD:
Mix together. Pour into pan with graham cracker mixture. Bake at 350
degrees for approximately 20 minutes. Do not add semi sweet chocolate.

Cool pan and cut into squares. Dip 1/2 squares into semi sweet
chocolate.

MickeyWanaBe

07-12-2010, 01:31 PM

Sauteed Brussels Sprouts
Kouzzina by Cat Cora, Boardwalk, WDW (See page 195 for recipe)

Tried this recipe last night and they were awesome! I haven't been to Kouzzina yet to try the real thing so I can't compare them, but they were pretty darn tastey. My DH who won't eat brussel sprouts even tried them and said he would eat them again.

:thumbsup2 This recipe is a keeper! :thumbsup2 Thank you!

cntkg1

07-13-2010, 09:53 AM

Anyone know if there is a recipe for the Strawberry Smoothies from the Cove Cafe on the Disney Magic? :cheer2:

Thanks! :hippie:

newdrama12

07-16-2010, 03:37 PM

Spicy Potato & Pea Samosa
Yield: 10
Taste of Africa

Ingredients for Pastry
2 cups flour
1/2 tsp salt
4 Tbsp oil
3/4 cup water

Ingredients for Potato Stuffing
5 each potatoes
2 Tbsp Oil
1 each Green Chili (de-veined & seeds removed)
1 cup Green Peas
1 tsp Ground Ginger
2 tsp Salt
1 tsp ground cumin
1 tsp curry paste (if you prefer heat add hot sauce)

Oil for deep frying.

Procedure for pastry
1. Mix flour and salt in a bowl.
2. Add oil and rub until mixture resembles small bread crumbs.
3. Add water and knead for 10 minutes.
4. Rub dough with oil, cover and sit aside for 30 minutes.

Procedure for potato and Pea Filling
1. Boil potatoes until tender, cool, peel, and dice.
2. Sauté peas in oil, add ground chili, potatoes and spices.
3. Mix and cook on low heat for 4 to 5 minutes.

Procedure for making samosa
1. Divide dough into 10 balls.
2. Roll into flat square shape about 5 inches in diameter.
3. Cut into half and fill each side with a 1 tablespoon of potato and pea mixture.
4. Brush a little water around the edge of the pastry, fold, seam, and seal.

Procedure for cooking samosa
1. Heat about 2 inches of oil for frying over medium to low heat to 350 degrees.
2. Carefully add samosas to oil. frying slowly, turning the samosa as they brown and are crisp.
3. Drain excess oil and serve with mango chutney.

Tatania

07-18-2010, 07:30 PM

Note: The recipe as written calls for a 4x4 baking dish. I've never heard of a 4x4 baking dish. I gotta believe they mean an 8x8 dish:

DISNEY'S YACHT AND BEACH CLUB RESORT
COCONUT BARS WITH CHOCOLATE CHIPS

.
Looking at the amounts, I'd say at LEAST 8 by 8, if not more - although th bars could be thick. I LOVE coconut. Thanks so much for sharing this recipe & will try this when I'm back from DL, where I'm headed this week.

Mango Chutney which goes with the Spicy Potato and Pea Samosa recipe.
Yields 3 cups

2 1/2 pounds (5 each) mangos (small diced)
1 small green pepper (small diced)
1 small onion (small diced)
1 1/2 teaspoons Kosher salt
2/3 cup granulated sugar
2/3 cup white vinegar
1 large jalapeno pepper (chopped fine)
1/8 cup fresh ginger
2 cloves chopped garlic

Combine all ingredients into a large pot, and add enough water to cover. Bring to a boil; reduce heat to a simmer until all the liquid is cooked to about the thickness of honey. Do not overcook, as the mixture will thicken as it cools.

norman09

07-26-2010, 06:45 AM

I can do help to you...

click below for getting crispy chicken recipe..

http://www.kfcchickenrecipe.com/kfc-crispy-chicken-recipe.html

:banana::dance3::cheer2::cheer2::cheer2:

Tatania

08-04-2010, 03:47 AM

http://d23.disney.go.com/recipes/images/080210_TT_RR_TokyoDish_Feature04.jpg

Prawns with Mixed Vegetables in Citrus Dressing
From Chef Christophe Coutanson (Disneyland Paris) for Heart of Romance Event in Tokyo Disneyland
Serves 4 as a first course

1⁄4 pound sugar snap peas, tough stems removed
3⁄4 pound carrots (about 4 to 5 medium carrots)
1⁄2 pound zucchini
1⁄2 large sweet red pepper
1⁄2 large sweet yellow pepper
2 oranges
1 grapefruit
1 lemon, juiced
1 tablespoon sherry vinegar
1⁄2 teaspoon coarse salt, divided
3 tablespoons sesame oil
12 prawns or jumbo shrimp
2 tablespoons peanut oil
1 tablespoon chopped cilantro
1 tablespoon toasted sesame seeds
Salt and pepper

Thinly slice sugar snap peas lengthwise. Slice carrots, zucchini, and peppers lengthwise using the julienne blade on a mandolin. Alternatively, very thinly slice all of the vegetables into long pieces the width of a matchstick. Fill a large bowl with ice and cold water; set aside. Bring a large stockpot of salted water to a boil. Carefully place sliced vegetables into boiling water; boil for 11⁄2 minutes. Remove, and immediately transfer to prepared ice-water bath. Drain vegetables thoroughly in a sieve. Pat with paper towels to dry. Place in a large bowl; set aside. Cut peel, including the white pith, from oranges and grapefruit. Working over a small saucepan, carefully cut segments free from membranes. Cut segments into 1⁄2-inch pieces and place in a small bowl; set aside. Squeeze remaining juice from membranes into the saucepan. Place saucepan over high heat. Boil until juice is reduced and mixture is syrupy, about 5 minutes. Transfer to a small bowl; set aside to cool. When cool, whisk in lemon juice, sherry vinegar, and 1⁄4 teaspoon salt. Add sesame oil in a slow, steady stream, whisking to combine. Add dressing to vegetables in bowl, tossing to combine. Refrigerate for at least 1 hour, and up to 4 hours. Sprinkle prawns with remaining 1⁄4 teaspoon salt. Heat peanut oil in a large sauté pan over medium-high heat. Sear prawns 2 minutes per side, or until firm and pink.

TO SERVE:
Stir cilantro into vegetables. Evenly divide vegetables among 4 serving plates. Top with reserved citrus segments and 3 prawns each; sprinkle with sesame seeds. Serve immediately.

http://d23.disney.go.com/recipes/images/080210_TT_RR_TokyoDish_Feature03.jpg

Crispy Fillet of Sole and Young Vegetables in Black Bean Sauce
from Chef De Cuisine Leung Shu Wah (Crystal Lotus at Hong Kong Disneyland) for Heart of Romance Event in Tokyo DLServes 4

3⁄4 cup low-sodium chicken broth
1⁄4 cup plus 1 teaspoon cornstarch, divided
21⁄2 teaspoons sugar
11⁄2 teaspoons soy sauce, plus additional for serving
11⁄2 pounds sole fillets (may substitute flounder)
Pinch coarse salt
Pinch ground white pepper
1⁄4 teaspoon toasted sesame oil
1 tablespoon plus 2 teaspoons vegetable oil, divided, plus additional oil for frying
1⁄4 cup diced red bell pepper
1⁄4 cup diced green bell pepper
1⁄4 cup diced onion
2 teaspoons finely grated fresh ginger
1 teaspoon finely chopped garlic
1⁄2 teaspoon finely grated mandarin or orange zest
1 tablespoon black bean paste

Combine chicken broth, 1 teaspoon cornstarch, sugar, and soy sauce in a small bowl, stirring. Set aside. Cut sole into thin strips, approximately 21⁄2 inches long by 3⁄4 inch wide. Season lightly with salt and white pepper; drizzle with sesame oil and toss to coat well. Place remaining 1⁄4 cup cornstarch in a zip-top plastic bag; add fish and gently shake to coat completely. Remove fish from bag, shaking off excess cornstarch. Pour vegetable oil into a deep-sided sauté pan to a depth of 1⁄4 inch. Heat oil over medium-high heat until simmering. Working in 2 batches, cook fish in hot oil, tossing frequently, about 2 to 3 minutes or until crisp and firm. (Note: fish will not turn golden or brown when cooked.) Transfer cooked fish to a plate lined with paper towels. Set aside. Pour oil out of sauté pan; discard oil. Add 1 tablespoon vegetable oil to the pan; return to stove over medium-high heat. Add peppers and onion. Cook, stirring frequently, until softened and fragrant, about 3 minutes. Transfer cooked vegetables to plate with fish. Lower heat to low; add 2 teaspoons oil, ginger, garlic, mandarin zest, and black bean paste to the sauté pan. Cook, stirring constantly, until mixture is combined and fragrant. Add reserved broth-cornstarch mixture. Increase heat to high; bring to a simmer, and cook until thickened. Add vegetables and fish; toss gently to combine. Taste, and add additional soy sauce, if desired. Serve immediately over your favorite noodles and with vegetables (shown with asparagus).

COOK'S NOTES: Black bean paste is a salty sauce made from mashed fermented beans, garlic, and other spices. It's available in Asian markets and specialty stores.

Pan-Roasted New York Steak with Shiitake Mushroom Ragout and Gorgonzola-Spinach Bruschetta
From Chef Gloria Tae for Heart of Romance Event in Tokyo DL
Serves 4

New York Steak:
11⁄2 to 2 pounds New York steak (1 or 2 steaks), each at least 11⁄2 inches thick
4 teaspoons olive oil, divided
1⁄2 teaspoon coarse salt
1⁄4 teaspoon ground black pepper
4 sprigs fresh thyme
4 garlic cloves, slightly smashed
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons Worcestershire sauce

****ake Mushroom Ragout:
2 tablespoons olive oil
3 large shallots, thinly sliced
2 garlic cloves, thinly sliced
3 cups shiitake mushrooms, stems removed, cut into thin strips
3⁄4 cup Marsala wine
3⁄4 cup low-sodium chicken stock
2 cups veal or beef stock
1 tablespoon soy sauce
1⁄4 teaspoon ground black pepper
2 bay leaves
Coarse salt, to taste
3 teaspoons chopped thyme

Gorgonzola-Spinach Bruschetta:
1 tablespoon olive oil, plus additional for brushing
1 clove garlic, thinly sliced
5 cups baby spinach, stems removed and discarded
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2⁄3 cup heavy cream
1⁄3 cup Gorgonzola cheese
2 tablespoons Parmesan cheese
Pinch nutmeg
4 (1⁄2-inch-thick) slices ciabatta bread

Preparation:
NEW YORK STEAK:
Let steaks stand at room temperature for at least 30 minutes, or until they are no longer cold. Preheat oven to 225 degrees. Coat the steaks lightly with 1 teaspoon olive oil each and season both sides with salt and pepper. Heat a heavy sauté pan over medium-high heat. When the pan is almost smoking, add remaining 2 teaspoons oil, swirling to coat the pan. Add steaks and sear, turning once, until golden brown, about 3 minutes per side. Transfer steaks to a baking sheet; place thyme sprigs and garlic atop each steak. Place 2 pieces of butter on each, and sprinkle lightly with Worcestershire sauce. Roast the meat until it is cooked to your preference, about 15 to 20 minutes for medium rare (steak should register 130 degrees on an instant-read thermometer for medium rare). Loosely cover steaks with foil and set aside to rest.

SHIITAKE MUSHROOM RAGOUT:
Place oil, shallots, and garlic in a large sauté pan. Cook over medium heat until softened, about 3 minutes. Add mushrooms. Sauté until golden, stirring occasionally. Remove pan from heat, and add Marsala. Return pan to stove; bring mixture to a boil over medium-high heat, scraping any bits stuck to the bottom of the pan. Simmer until the pan is nearly dry, about 2 minutes. Add chicken stock, veal or beef stock, soy sauce, pepper and bay leaves. Bring to a boil, stirring occasionally, about 25 minutes or until reduced by half. Taste, and add salt, if desired. Remove and discard bay leaves; stir in thyme. Keep warm until ready to serve.

GORGONZOLA-SPINACH BRUSCHETTA:
Preheat oven to 300 degrees. Heat oil in a large sauté pan over medium-high heat. Add garlic, tossing until fragrant and lightly golden, about 1 minute. Add spinach, salt, and pepper. Cook, tossing frequently, until slightly wilted. If needed, drain any excess liquid from the pan. Add cream, Gorgonzola, Parmesan, and nutmeg. Cook, stirring frequently, until thickened. Keep warm until ready to serve. Brush ciabatta slices with olive oil. Toast until lightly golden, about 5 minutes. Set aside.

TO SERVE: Cut the steak into 1⁄2-inch-thick slices on a bias. Place a piece of toasted ciabatta in the center of each serving plate. Evenly spoon spinach mixture atop bread slices. Top bruschetta with sliced steak. Spoon shiitake mushroom ragout around plate. Garnish with a drizzle of extra virgin olive oil, if desired.

http://d23.disney.go.com/recipes/images/080210_TT_RR_TokyoDish_Feature01.jpg

Braised Pineapple Panna Cotta with Strawberry Compote
Chef Yoly Lazo (WDW) for Heart of Romance Event in Tokyo DL
Serves 6.

Braised Pineapple Panna Cotta:
1 (8-ounce) can sliced pineapple in juice
2 tablespoons brown sugar
1 cup pineapple juice
1 teaspoon lemon juice
2 teaspoons powdered gelatin
1 cup heavy cream
1⁄2 cup sugar

Strawberry Compote:
2 tablespoons granulated sugar
2 tablespoons water
1⁄4 pound fresh strawberries, diced

FOR BRAISED PINEAPPLE PANNA COTTA: Drain juice from pineapple; cut pineapple into small pieces. Combine pineapple pieces and brown sugar in a small sauté pan over medium heat. Sauté until sugar caramelizes and mixture is syrupy. Divide mixture among 6 (71⁄2-ounce) martini glasses. Place pineapple juice and lemon juice in a medium bowl; sprinkle gelatin over. Let stand 10 minutes or until gelatin is softened. Combine cream and sugar in a small saucepan over medium heat; bring to a low simmer (do not boil). Stir until sugar dissolves. Add gelatin mixture, stirring until gelatin is completely dissolved and mixture is smooth. Ladle mixture into prepared martini glasses. Refrigerate for 4 hours or until set.

FOR STRAWBERRY COMPOTE:
Combine sugar and water in a small saucepan over medium heat. Cook until sugar dissolves. Add strawberries, stirring to combine. Cook until berries are slightly softened, about 4 minutes. Cool to room temperature and refrigerate for at least 2 hours.

TO SERVE: Spoon strawberry compote over each panna cotta. Serve immediately.

Lemon Tart
Rose and Crown, Epcot, WDW

Ingredients for short dough:
½ pound Unsalted butter (2 sticks)
¾ cup Sugar
¼ teaspoon Salt
1 Egg
3 1/3 cups Pastry flour, sifted

Ingredients for filling:
1 cup Lemon juice
5 Eggs
2 cups Granulated sugar
1 cup Butter
Ingredients for meringue topping:
6 Egg Whites
1 ¼ cup Granulated sugar

Method of preparation for short dough: Using the paddle attachment of a stand mixer at low speed, combine the butter, sugar and salt until they're fully mixed. Add the eggs and keep mixing until incorporated. Add flour. Mix until incorporated . Do not over mix, or mix at a high speed, this will cause the dough to be tough. Chill the dough for 3 to 4 hours before using.
For lemon filling: In a sauce pan, heat up lemon juice, sugar and butter to a boil. Remove from stove. Then add eggs and mix well.
For meringue topping: In a double boiler, heat the sugar and the egg whites until warm, whipping constantly with a wire whip. Transfer the meringue into a bowl using a power mixer and beat on high until very stiff.
Method of assembly: Roll out the dough to 1/8” thick, use a 10-inch ring that 1 ½ inch high, lay the dough on the bottom and sides of pan. Pour in the lemon filling. Bake at 300° F for about 15-20 minutes until the custard sets. Take and out oven and let cool. Put the meringue into a pastry bag and pipe it on the cool lemon tart.

Calamari
Narcoossee's, Grand Floridian Resort, WDW
Yield: 1 serving

4 ounces Tomato Coulis (recipe below)
4 ounces Pepperoncini Relish (recipe below)
5 ounces Calamari
2 ounces Calamari Flour (recipe below)
2 ounces Buttermilk
1 ounce Tuscan Extra Virgin Olive Oil
To Taste Salt & Pepper
Fry Oil

Method of Preparation:
Dip calamari in buttermilk and then in flour. Fry until golden brown. Drain on paper towel and season with salt and pepper.
Place 4 oz. tomato coulis on plate.
Place fried calamari on top of coulis in center of plate.
Place pepperoncini relish on top of calamari.
Drizzle coulis with olive oil.

Tomato Coulis (recipe should be reduced for home use)
Yield: 18 lb. 4 oz.

12 pounds, 12 ounces Canned Diced Tomatoes
4 each (2 pounds) Sweet Onion, diced
2 each (2 pounds) Celery Root, diced
1.5 cup (12 ounces) Olive Oil Blend
8 ounces Garlic Cloves, chopped
2 cups (4 ounces) Basil Leaves, chopped
To Taste Salt &Pepper

•Sauté onion, garlic, and celery root in olive oil blend until tender. Do not brown. Add 2 cans of tomatoes and juice. Add Basil. Cook 30 minutes until everything is very tender. Puree with stick blender, season with salt and pepper.

Pepperoncini Relish (recipe should be reduced for home use)

2 jars Pepperoncini peppers, Stems removed; and Sliced
1 jar manzanilla olives, pitted, sliced, drained and rinsed
1 gallon pepperoncini juice (use the juice!)
8 ounces lemon Juice, freshly squeezed
2 ounces Italian parsley, chopped, (2 bunches)
1 ounce Chives, Chopped, (1/2 Bunch)
1 jar capers, drained and rinsed (discard juice!)
1 teaspoon Crushed red Pepper Flakes
2 ounces olive oil
24 ounces Yellow Peppers, diced
24 ounces red pepper, diced, whole weight
24 ounces Vidalia Onion, diced, whole weight
4 ounces Minced Garlic
to taste Kosher salt
to taste Black Pepper, freshly ground

Dice the onions and Peppers and coat with the 2 oz. of Olive oil. Season and roast at 350 degrees for 15 minutes. Cool in the refrigerator.
Drain and rinse the olives and capers. Use only the juice from the pepperoncinis. Combine the remaining ingredients in a mixing bowl and add the chilled saute mixture. Chill.

Calamari Flour (recipe should be reduced for home use)

3 pounds All Purpose Flour
3 pounds Corn Flour
1/2 ounce Cayenne Pepper
2 ounces Kosher Salt
1/2 ounce Black Pepper, freshly ground

Combine all ingredients in a bowl and mix.

Sonoma Free Range Chicken Whole Roasted Wine Country Dehydrated Strawberry, Sage, Black Pepper and Lemon
Napa Rose, Grand Californian Hotel, DL (Chef Andrew Sutton)

Make rub in advance preferably the week before. Select the best chicken that you can buy. Buy one chicken for every three guests one day before your event.
Remove all gizzards, the neck, and any plastic packages from the cavity of your chicken.
Rinse chicken thoroughly in salted water (Combine one quart of water and four Tbsp Kosher salt in a large bowl).

Prepare your birds for roasting –
Remove wing tips with a chef's knife.
Stuff the cavity of each chicken with:
Half a lemon
1 Bay leaf
5 Whole black peppercorns
1 Branch of fresh thyme
1/2 Tsp Kosher salt
Rub the outside of each chicken with:
1 Tsp Extra-virgin olive oil
1 Tsp Kosher salt
2 Tbsp Wine Country Rub (recipe follows)
Let chicken macerate with the rub on for 6 to 24 hours in the refrigerator.

Preheat your oven to 400 degrees Fahrenheit. Place chickens in an appropriate roasting pan, back side down. Place in preheated oven and roast for 15 minutes. Turn oven down to 375 degrees and roast for an additional 20 minutes. Remove from oven and let rest for 20 minutes at room temperature, to allow all of the juices to reabsorb. Carve the birds and serve.

Wine Country Rub
4 Tbsp Dried or dehydrated strawberries
2 Tbsp Lemon zest
1 Tbsp Black pepper
1 Tbsp Chopped sage
1 Tbsp Chopped fresh thyme
1 Tbsp Chopped fresh parsley
1 Tbsp Smoked fresh paprika
2 Tbsp Kosher salt
1 Tbsp Granulated sugar

Mix all ingredients and store in ziplock baggies in dry storage or pantry.

Minnie824

08-04-2010, 03:08 PM

Does anyone have the recipe for the peanut butter cake from the boardwalk bakery? I saw one earlier in this thread for one from sci fi, but not sure if its the same. I just had the boardwalk one last week and LOVED it! Thanks!

newharmony

08-08-2010, 11:01 PM

I haven't checked this thread in a long time and just discovered that someone had posted a recipe I requested in 2008!! Thank you, Tatania, for the recipe for the goulash that used to be served at Sommerfest, Germany, Epcot!

Tatania

08-12-2010, 04:16 PM

Posting an update for the Chocolate Butterfinger Cup Cake from Starring Rolls, Disney Hollywood Studios, WDW. I have requested clarification regarding the instructions for making the Devil's Food cake because what I had was very vague. I got a response from Guest services today and here's the updated recipe for the cake part of the Cup Cake:

Devil’s Food Cake
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 sticks unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs, warmed in very warm water for 10 minutes
Bake in large Muffin Cup.

For Devil’s food cake:
1. Whisk together flour, baking soda, and salt in a medium bowl. Set
aside.
2. Combine boiling-hot water and cocoa powder in a separate medium
bowl, whisking until smooth. Whisk in milk and vanilla extract. Set
aside.
3. Combine butter, brown sugar and granulated sugar in a large bowl.
Beat with an electric mixer at medium-high speed until light and fluffy,
about 3 minutes. Add eggs 1 at a time, beating well after each addition.
Reduce mixer speed to low. Alternately add flour mixture and cocoa
mixture in 3 batches, beginning and ending with flour. Mixing until just
combined.
4. Position oven racks in the upper and lower thirds of oven. Preheat
oven to 350°.
5. Bake in large Muffin cups for about 20-25 minutes. Cool down.

Cut out some cake from the middle of the muffin. Fill with chocolate fudge (use your favorite butter cream frosting) and top with cut out cake. Pipe butter cream around cake . Freeze and dip in chocolate coating. Immediately drizzle with crushed butter finger.

pjennings

08-15-2010, 04:11 PM

this is my new favorite thread :)

Sugarglider

08-21-2010, 01:27 AM

Hi Everyone
thanks for keeping up the great recipes - can you believe how many dishes there are?!:woohoo:
here's one I'm after : Yak and Yeti's Baby Back Ribs (or even something similar?)
YUMMMMM and thanks

UPDATE: WDW has written! and apparently Y&Y do not release their recipes. oh well - I'll live with the memory

MartinaC

09-03-2010, 08:51 PM

subcribing

shalom

09-04-2010, 12:44 PM

Has anyone tried this recipe for Dole Whips? :confused3

Pineapple Dole Whips (A "copycat" recipe)

Prep: 10 min.
Freeze: 3 hrs.
Makes: 8 servings

2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1/2 cup chopped maraschino cherries, mini marshmallow or mini chocolate chips, (optional)
1-1/2 cups heavy whipping cream, whipped

Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth. Stir in cherries or marshmallow or chips, if desired.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.
Stir gently pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour. Serve.

I'm not a huge Dole whip fan, although I like it alright - my first bite of Dole whip always tastes really chemically to me, like my brain has to translate the chemicals into a familiar taste and it takes a second. So after that first bite, I like Dole whip. ;) Since this didn't have that "What the heck?" moment, I liked this a tad better. The taste is very close I thought.

I lost track of time and let the pineapple freeze hard, then broke it into pieces and beat it with my Kitchen Aid mixer (it bent the whisk :scared1: ). I thought it was still kind of chunky, but when I mixed it into the whipped cream everything smoothed out and the texture was perfect. Except for the occasional tiny thread from the pineapple pulp. :p You could maybe eliminate those by not scraping the whisk, or by scraping it more carefully than I did, since it kind of collects them.

The texture isn't quite as perfect once it's been in the freezer a bit (if your freezer's set quite cold - I had it in an upright), but if I let it set out 15 minutes or so it was about right. If I'd kept it in my "ice cream" freezer, I suspect it would have been too soft.

greeneeyes

09-04-2010, 09:15 PM

the best thing to make the Dole Whip in is the Cuisinart soft serve ice cream maker :thumbsup2

holcomb-mania

09-07-2010, 10:30 AM

Made Boma mustard this weekend. I was skeptical, but it turned out great!

I smoked a turkey breast and pork shoulder and it was fantastic on both.

Tatania

09-07-2010, 02:33 PM

Cornbread and Apple Stuffing
Garden Grill, The Land, Epcot
Yield: 8 servings

2 apples, small diced
1 16-ounce package cornbread stuffing mix, any commercial brand
1 cup butter
½ cup apple cider
1 cup turkey or chicken stock
1 cup small diced celery
1 large onion, small diced
1 tablespoon chopped fresh sage

1. Wash, clean and small dice the onion and celery into 1 bowl. Wash, peel and small dice the apples and set aside.
2. Heat the turkey or chicken stock, apple cider and the seasoning package, bring it up to a slow simmer.
3. In a sauté pan, heat up the butter until hot. Add celery, onions, apples and sage. Sauté until tender.
4. In a large bowl, combine the stuffing mix and sautéed vegetables. Then pour the hot liquid over the stuffing mix and blend well.
5. Pour into a casserole dish for serving.

Chicken Florentine Calzone
Tony's Town Square, Magic Kingdom

16 ounces chicken
3 ounces carmelized onion
6 ounces Ricotta cheese
16 ounces Mozzarella cheese
6 ounces cooked spinach
salt
pepper
Pizza Crust

Cook and dice chicken. Cook and chop spinach. Mix all ingredients together and place in pizza crust. Wrap and bake at 375 for 25 minutes.

Potato Salad
Crystal Palace, Magic Kingdom

4 pounds new red potatoes
¾ cup diced red onions
¾ cup diced celery
4 chopped hard boiled eggs
2 tablespoons dried dill
1 tablespoon apple vinegar
¼ cup yellow mustard
1 teaspoon celery salt
1 teaspoon black pepper
2 cups mayonnaise
1 tablespoons kosher salt
½ cup sweet relish
Dice the potatoes into small squares and boil them for 12 minutes or until they are tender. Make sure the water covers them and add some salt to the water. Drain water and set aside potatoes to cool. Mix all the ingredients with the mayonnaise except the onions, celery and chopped eggs. When the potatoes have cooled to 41 degrees, add the onions, celery, eggs and mayonnaise mixture.

lizzyb

09-16-2010, 08:41 AM

Made the Boatrights Jambalaya and it was delicious!

mickeybobo

09-17-2010, 06:28 PM

Just returned from Disney World yesterday. Ate at The Wave. Wondering if anyone would have the recipe for the grain bread they serve? It was really good.

Saldoc

09-18-2010, 09:22 PM

Just back from Disney with my DD and she wanted to find the recipe for the Pot Roast at Whispering Canyon? Can anyone help?:yay:

mickeybobo

09-18-2010, 10:46 PM

Just returned from DW this week. Had our first Dole Whip...we are hooked.

wen-tom

09-21-2010, 08:19 AM

Just returned and had a lovely meal at the Yak & Yeti at AK.
Does anyone have the recipes for the Tamarind Chicken and the Ginger & coconut Rice? It was sooooo Yummy :love:

Just returned from DW this week. Had our first Dole Whip...we are hooked.

I'm hooked too :thumbsup2

I'm really excited that I found the mix available to mail order :banana::banana::banana::banana:

GingerC

09-26-2010, 08:37 PM

Does anyone have the recipe for Paddy's Pork from Raglan Road? The RR website describes it as " Paddy's Pork * Tasty pork loin stuffed with our signature sausage, drizzled with a honey soy glaze, with buttered leeks, cabbage & mash potatoes."

thanks so much.

wvdislover

09-26-2010, 09:02 PM

My daughter loved the chicken they served at Spirit of Aloha! Does anyone have the recipe for that? Thanks!

alicia080979

09-27-2010, 08:32 AM

Just returned from Disney World yesterday. Ate at The Wave. Wondering if anyone would have the recipe for the grain bread they serve? It was really good.

We ate there last Thurs for the first time and loved it too! I was on here looking for the recipe for the chocolate mouse with olive oil and salted caramel sauce. It was part of the creamy indulgance dessert trio and it was amazing!

newdrama12

10-13-2010, 07:04 PM

Posted on the Disney Blog.

Mussels in Roasted Garlic Cream Sauce
2010 Epcot Food & Wine Festival - Belgium
Serves 4

Roasted Garlic Puree
2 large heads garlic
1 tablespoon olive oil

Roasted Garlic Cream Sauce
1 tablespoon olive oil
2 shallots minced
1/2 cup white wine
1 tablespoon lemon juice
2 cups heavy cream
2 tablespoons Roasted Garlic Puree
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper

Mussels
4 pounds fresh mussels, scrubbed and de-bearded
1 cup dry white wine
1 cup water
4 thick slices sourdough bread, toasted
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh chives

For the roasted garlic puree:
Preheat oven to 350ºF. Remove excess papery skin from garlic, keeping head intact. Cut top 1/4 off of garlic head, exposing the cloves.
Place each head of garlic cut side up on an individual square of aluminum foil. Drizzle each with oil. Wrap in foil, sealing edges.
Place pouch in oven, and roast for 45 minutes. Cool for 20 minutes, or until cool enough to handle.
Squeeze garlic from skins into a small bowl. Discard skins. Mash garlic with a fork until smooth.

For the roasted garlic cream sauce:
Heat oil in a medium saucepan over medium heat. Add shallot, and cook until softened, about 3 minutes. Add wine and lemon juice, stirring to combine. Cook until reduced by half, stirring occasionally, about 5 minutes.
Add cream, Roasted Garlic Puree, salt, and pepper, whisking to combine. Simmer (do not boil) until sauce is slightly thickened, about 4 to 5 minutes. Set aside.

For the mussels:
Place mussels, wine, and water in a large stockpot over high heat. Cover and bring to a boil.
Cook until mussels open, about 4 minutes. Remove and discard any mussels that do not open. Strain cooking liquid from mussels and discard liquid.
Place mussels in a large serving bowl, or in individual shallow bowls. Pour Roasted Garlic Cream Sauce over mussels, and garnish with parsley, dill, and chives. Serve immediately

Blytheny

10-20-2010, 06:29 AM

subscribing :goodvibes

TyRy

10-28-2010, 04:10 PM

Does anyone have the receipe for the Parisian Cosmo Slushie served at F&W? That is probably the best drink I ever had.

Tatania

10-30-2010, 05:54 PM

This thread is SO great! I have copied over a few and I can't wait to make more WDW recipes until the next trip.
I have checked the index and can't find two recipes I would LOVE to have! We had a delicious dinner at The Wave this month and I would like to make the black bean soup with pork tenderloin at home, as well as the avocado citrus salad.
Anyone have these??

Avocado Citrus Salad
The Wave, Disney's Contemporary Resort
4 Cups of your favorite Lettuce Greens
½ cup of frisee, hand torn
1 Cup of Diced Haas Avocado
1 Cup of Orange Segments
1 Cup of Grapefruit Segments
1 pinch of salt
1 pinch of pepper
¼ cup of Citrus Vinaigrette

1. Mix all Vegetables and Fruit in a bowl
2. Season with Salt and Pepper
3. Pour dressing over salad and toss gently

Citrus Vinaigrette
2/3 cup Canola oil
1/3 cup White Balsamic Vinegar
1/4 cup Fresh squeezed Orange Juice
¼ teaspoon chopped shallots
¼ teaspoon chopped parsley
¼ teaspoon chopped chives
1 tablespoon fresh squeezed lemon juice
1 pinch salt
1 pinch black pepper

1. Combine vinegar, shallots, chives, lemon juice, orange juice and
parsley and add to a blender or food processor. Blend for 3-4 minutes
until well incorporated.
2. Slowly add in oil while the blender is running
3. Continue to blend, an additional 3-4 minutes, adding salt and
pepper.

Black Bean Chili (Black Bean soup with pork tenderloin)
The Wave, Disney's Contemporary Resort
For the beans
4 cups dried black beans
5 cups water
5 cups chicken stock
2 tea spoon salt

For the chili
1 ea pork skin
¼ cup olive oil
¾ cup diced yellow onion
1 table spoon minced garlic
1 tea spoon minced ginger
½ teaspoon minced jalapeño pepper
1 gallon ham stock
¾ pound ham hock meat
1 table spoon tomato paste
Pinch ground black pepper
¼ teaspoon ground cumin
1/3 teaspoon siracha sauce
2 ½ pounds pork loin

1. To cook beans: combine water, chicken stock and salt in a medium
pot. Add beans and bring to a simmer. Cook until lightly tender but do
not overcook, beans will finish cooking when added to the chili. Drain
off stock and cool completely.
2. To prepare the chili: heat a large pot and brown pork loin. Add
all veggies and sauté until tender. Add pepper, cumin and tomato paste.
Deglaze with half of the stock. Reduce until thickened. It should
resemble a good marinara. Add remaining stock and beans and bring to a
simmer. Add salt and reduce until chili has some body (thickness,
consistency) taste and adjust seasoning as needed. Serve with corn bread muffins.

Corn Bread Muffins
1 cup Corn Meal
2 cup All Purpose Flour
1 1/2 cups Sugar
1 tsp Salt
1 tsp Baking Powder
2 cup Canola Oil
7 ea Eggs
2 cups Milk
¼ cup canned jalapeño, chopped

Combine all above ingredients together in a large mixing bowl and mix
well, until smooth. Place batter into muffins tins and bake at 375
degrees for 20-30 minutes.

Belgian Waffles with Berry Compote and Whipped Cream
Epcot Food and Wine Festival 2010, Belgium
Serves 4 (makes 8 4×4-inch waffles)

Belgian Waffles
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon dry active yeast
1 1/2 cups water
1/2 cups milk
2 tablespoons beer
1 egg
1 tablespoon vanilla extract
1 stick butter, melted

Berry Compote
1 tablespoon cornstarch
1 tablespoon red wine
1/2 cup apple, orange, or cranberry juice
1/4 cup sugar
1 teaspoon fresh lemon juice
1 cup fresh blueberries
1 cup fresh blackberries
1 cup chopped fresh strawberries
1 cup fresh raspberries

For Belgian waffles:
Sift flour into a large bowl. Add sugar and yeast. Create a well in the center of mixture.
Add water, milk, beer, egg, and vanilla extract. Stir until mixture is just blended. (Don’t worry if there are lumps; they will dissolve as the batter rests overnight.) Add melted butter, and stir until just incorporated.
Refrigerate batter overnight.
Bring mixture to room temperature. Ladle waffle batter into a Belgian waffle maker; cook according to manufacturer’s instructions.
Serve warm with berry compote and whipped cream

For berry compote:
Combine cornstarch and red wine in a small bowl, stirring until cornstarch is dissolved. Set aside.
Combine fruit juice, sugar, and lemon juice in a small saucepan. Bring to a simmer. Add cornstarch mixture, blueberries, and blackberries.
Cook 1 to 2 minutes, until berries are softened and mixture is thickened. Add strawberries, stirring to combine. Remove from heat, and gently fold in raspberries. Serve warm over Belgian waffles.

2xcited2slp

11-02-2010, 11:08 AM

Sorry if this has been requested before, but I can't seem to find it on the index. Does anyone have the recipe for the pasta salad they serve as a side dish at Kona Cafe for lunch?? Thank you!!

Tatania

11-02-2010, 03:40 PM

My daughter loved the chicken they served at Spirit of Aloha! Does anyone have the recipe for that? Thanks!

Could this be what you meant?

Ginger Chicken Marinade
Spirit of Aloha Dinner Show Polynesian
Yield: 1/2 quart marinade

1 tablespoon Granulated onion
1 tablespoon Dijon Mustard
3 tablespoons Fresh ground ginger
To Taste Hot chili sauce
2 tablespoons Fresh minced garlic
Pinch ground black pepper
1/4 cup Soy Sauce
1 Bay leaf
1/8 teaspoon ground cumin
2 teaspoons canola oil
1/4 teaspoon Five spices (Blend of: cinnamon, fennel, anise seed, crushed pepper, and diced ginger)
1/4 teaspoon Salt

1. Wash, peel and mince the ginger. Peel and mince garlic.
2. In a food processor, combine ginger, garlic, bay leaves, soy sauce, Dijon Mustard, chili, granulated onion, black pepper, salt, five spices, and cumin.
3. Blend at medium speed until smooth and pasty then slowly add Canola oil.
4. Check seasoning to taste. Add marinade to chicken pieces, mix well and store in refrigerator for 12 hours.
5. Place chicken pieces in roasting pan; set oven temperature at 350 degrees and bake about 40 minutes until a nice golden brown color. (Use cooked juice to baste the chicken before serving.) Digital thermometer may be used to check cooking temperature; must be 165 degrees F and above.

There's not too much point in posting recipe requests for Yak and Yeti, Raglan Road or any other place that is not a Disney-run restaurant as guest services cannot get the recipes. You'd need to contact the management of these places and see if they can help.

Tatania

11-12-2010, 04:12 AM

We ate there last Thurs for the first time and loved it too! I was on here looking for the recipe for the chocolate mouse with olive oil and salted caramel sauce. It was part of the creamy indulgance dessert trio and it was amazing!

Unfortunately, when contacted, the Chef's at The Wave are unable to give this recipe for home use.

Instead we have:

http://www.disneyfoodblog.com/wp-content/uploads/2010/10/red-velvet-cupcake-back-500x586.jpg
picture from the Disney Food Blog which has a detailed cross section picture. http://www.disneyfoodblog.com/2010/10/31/the-red-velvet-cheesecake-cupcake/

The Red Velvet Cheesecake Cupcake
Starring Rolls Cafe, HS, Epcot

Red Velvet Cupcake
2 1/2 cups All-Purpose Flour
1 1/2 cups Sugar
2 tablespoons Cocoa Powder
1 pinch Salt
2 eggs
1/2 cup Oil
1 cup Butter Milk
2 ounces Red Food Coloring
1 teaspoon Vanilla Extract

Preparation: Place all dry ingredients in bowl. Blend eggs and oil and add to dry ingredients. Mix until smooth. Add buttermilk. Pour into lined muffin
pan and bake at 350*F. for 30 min or until done.

Cheesecake Frosting
2 pounds cream cheese
1 1/2 cups sugar
1 tablespoon lemon juice
1/2 tablespoon vanilla extract
1/4 cup cornstarch
1 cup egg whites

Preparation:
Preheat oven to 320°F.
In a mixing bowl, add cream cheese, sugar, lemon juice, and vanilla
extract. Add cornstarch, eggs, Cream together for 3 minutes.
Fill in molds or rings and bake in a water bath for 45 minutes or until
firm.
- - - - - - - - - - - - - - - - - - -
Assembly:
Make Cheese cake batter. After the cheese cake is baked and cooled add
into mixing bowl and cream. Pipe on to red velvet cup cakes and roll in
Heath bar crunch.

Note: The mound of cheesecake is surrounded by white frosting. Use a good recipe. The whole thing is drizzled with chocolate and covered in Heath bar crunch.

http://swandolphin.com/recipeclub/images/1110l.jpg

Lobster Summer Rolls With Sweet Chili Dipping Sauce
From the kitchens of the Walt Disney World Swan and Dolphin Resort

4 1½ Lb. Maine lobster
1/4 Cup Julienne Carrot
1/4 Cup Julienne Cucumber
1/4 Cup Julienne Daikon Radish
16 Mint Leaves
16 Thai Basil Leaves
8 Sheets 6" Round Rice Paper
Warm Water
8 Leaves Bib Lettuce
1/2 Cup Fish Sauce
1 Tsp. Honey
1 Tsp. Soy Sauce
1 Lime (juiced)
2 Jalapeno Peppers (sliced into rings)
2 Tsp. Thai Sweet Chili Sauce

METHOD FOR THE ROLLS:
1. Steam the lobster and remove the claw and knuckle meat from the shell.
2. Split the tails in half the long way, remove the meat. Set aside along with the rest of the ingredients.
3. Fill a bowl with enough warm water to submerge the rice paper.
4. Place one rice paper in the warm water for about 15 seconds. The paper should have softened slightly when removed from the water.
5. Place the rice paper on your work surface and rub lightly with your hands, until no excess water is apparent and the rice is soft and pliable.
6. Begin assembling the roll. Place one line of the cucumber, another of the carrot and one more of the daikon in the center of the rice paper leaving about one inch on either side.
7. On top of the vegetables place 2 mint leaves and 2 basil leaves.
8. Top with 1/2 of a lobster tail and some of the claw and knuckle meat.
9. From the bottom (closest to you) fold the paper over the filling and roll forward 1/2 way. Fold the sides over to close the ends, (like an envelope). Continue to roll forward to finish.
10. Repeat for the remaining 7 rolls.
11. Place each roll in a leaf of lettuce.

METHOD FOR THE DIPPING SAUCE:
1. Combine fish sauce, honey soy, lime juice, and sweet chili sauce and stir well.
2. Slice the Jalapeno into thin rings and stir into the sauce.

Potato Salad
Chef Mickey's, Contemporary Resort, WDW

12 ½ pounds Red Skin Potatoes, Cut in 1/4
11 each Hard Boiled Eggs, Chopped
6 ounces Celery
6 ounces Onion
.75 ounce Lemon Juice
1 teaspoon Parsley
1/3 Pound Mustard
4 Pounds Mayonnaise
Salt & Pepper To Taste

Steam potatoes about 12 minutes, or until tender. Chill to 40 degrees. Mix Together all ingredients except chopped eggs. Toss potatoes and dressing together. Add chopped eggs.
Season with salt & pepper to taste.

Tomato Basil Soup
Disney Cruise Line
Yield: 6 servings

1 stick butter
2 carrots, roughly chopped
1 medium onion, roughly chopped
1 stalk celery, roughly chopped
1 leek, washed well, roughly chopped
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/3 cup brown sugar
3/4 cup malt vinegar
1 (12-ounce) can tomato paste
1/2 cup all-purpose flour
5 cups low-sodium vegetable stock
1 (14.5-ounce) can crushed tomatoes
1 cup heavy cream
1/4 cup chopped basil
Garnish: cracked black pepper, sour cream, and croutons

1. Melt butter in a large stockpot over medium heat until foamy. Add carrots, onion, and celery. Season with 1/4 teaspoon salt and pepper. Sauté until onions are translucent, about 6 to 8 minutes. Add garlic, and sauté until fragrant, about 2 minutes.
2. Add tomato paste to sautéed vegetables. Cook until mixture is thick and slightly dry, about 3 minutes, stirring often. Sprinkle flour over mixture, stirring to combine. Cook, stirring constantly, for 3 minutes.
3. Slowly pour in vegetable stock, whisking until smooth. Add crushed tomatoes and remaining 1/2 teaspoon salt, whisking to combine. Cover, and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer for 40 minutes, occasionally whisking and scraping bottom of pot to keep from scalding.
4. Meanwhile, combine brown sugar and vinegar in a small saucepan over medium heat. Simmer, stirring occasionally, until mixture is syrupy and reduced by half, about 10 minutes. Set aside.
5. Add cream and basil to soup, stirring to combine. Add reserved sugar-vinegar mixture, stirring to combine. Purée soup in the pot using a hand blender; alternatively, puree soup in batches with a regular blender. Pour pureed soup through a fine-mesh sieve into a separate stockpot or serving bowl.
6. Garnish each serving with cracked black pepper, sour cream, and croutons.

Polpettine Toscane
Italy, Epcot Food and Wine Festival 2010
1 Cup (1 inch) bread cubes made from day old, crustless bread
¾ cup Milk
1 pound ground veal (or beef, turkey, pork etc.)
½ cup grated Parmesan cheese
2 eggs
1 tablespoon of fresh Chopped Parsley
1 clove of Garlic, minced
½ tsp coarse salt (any salt will do)
¼ tsp freshly ground pepper (again, any pepper will do)
1. Soak bread in milk in a small bowl until softened (about 10 min). Preheat oven to 350 degrees F. Combine meat, parmesan cheese, eggs, parsley, garlic, salt & pepper in a large bowl. Squeeze the milk from the bread until bread is damp but not soaking wet, and add it to the meat mixture. Using your hands, mix thoroughly. Shape into 24 (1 inch) meatballs. Transfer to a baking sheet or mini muffin pan. Bake for 20 minutes. Transfer cooked meatballs to a serving bowl.