<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

[Tatania]

http://www.disneyfoodblog.com/wp-content/uploads/2010/07/IMG_1960.jpg

Tuna Sensation (pictured on the left)
Japan, Epcot Food & Wine Festival 2010
Serves 4

2 tablespoons soy sauce
1 tablespoon dry sake (Japanese rice wine)
1 teaspoon dark sesame oil
1 large, ripe avocado, peeled and pitted
1/2 medium lemon
8 ounces fresh ahi

Combine soy sauce, sake, and sesame oil and mix well: set aside. Cut avocado into 1/2 inch cubes and place in a small bowl. Squeeze lemon juice over avocado and toss gently to coat. Cut tuna into 1/2 inch cubes and place in a large bowl. Add avocado to tuna, then add soy sauce mixture. Toss very gently to coat, being careful not to smash avocados.


http://www.disneyfoodblog.com/wp-content/uploads/2010/07/singapore-shrimp-500x333.jpg
Shrimp Cakes
Singapore, Epcot Food and Wine Festival 2010
Serves 4 - 6

1 pound raw shrimp, peeled and deveined
1/2 pound raw scallops
1 tablespoon fish sauce
1 1/2 teaspoons chives, finely minced
1 1/2 teaspoons finely grated lemongrass
1 1/2 teaspoons finely grated ginger
1 1/2 teaspoons finely grated garlic
1 1/2 teaspoons chili-garlic sauce (such as sambal olek)
2 egg whites
2 teaspoons cornstarch

Place shrimp and scallops in the work bowl of a food processor. Pulse until finely chopped. Transfer mixture to a large bowl. Add fish sauce, chives, lemongrass, ginger, garlic, and chili-garlic sauce. Refrigerate mixture for 30 minutes.
Fill a large sauté pan with deep sides with vegetable oil to a depth of 1/4 inch. Heat oil over medium heat. Form shrimp mixture into 1 1/2 inch wide by 1 inch thick patties. Fry in batches, 4 minutes per side, or until cakes are golden brown and feel firm in the center. Carefully transfer cakes to a plate lined with paper towels.
Cooks Notes: The Singapore booth serve these crisp shrimp cakes with a side of curry noodles.

[phyllis1966]

DH loved these shrimp cakes - any idea what the sauce on them was?




:sunny:

[Tatania]

Does anyone have the receipe for the Parisian Cosmo Slushie served at F&W? That is probably the best drink I ever had.

Disney creates a custom made mix with an outside company, plus you need the special slush machine. Requesting drink recipes that come from slush machines is usually unsuccessful because they all use special mixes made by outside companies plus most people don't have the machinery to make it anyway.


DH loved these shrimp cakes - any idea what the sauce on them was?
:sunny:

That's a good question because the recipe book doesn't include a sauce. I'll see what I can find out.

La Poire St-Germain Cocktail
Les Chefs de France, World Showcase, Epcot

8 oz. glass
2 shots Grey Goose La Poire Vodka
1 shot St. Germain Liquor (Elderflower liqueur)
Fill with apple juice over ice

Ginger Cinnamon Tea
Korea Kiosk, Epcot, International Food & Wine Festival 2010

½ cup brown sugar
2 each cinnamon stick
½ cup thinly sliced ginger
6 cups water
2 tablespoons honey

In a large pot, add brown sugar, cinnamon sticks, ginger and water. Bring to a boil and simmer for 30 minutes. Add honey and remove from heat. Let tea cool completely and strain.


http://www.disneyfoodblog.com/wp-content/uploads/2010/07/chinese-bbq-500x333.jpg

Xinjiang Barbecue Chicken Stick
China Kiosk, Epcot International Food & Wine Festival 2010
Yield: 3 to 4 skewers

1 ½ pounds chicken thigh
¼ cup fennel powder
1 teaspoon salt
¼ cup sugar
4 teaspoons Hoisin sauce
2 teaspoons chili paste
1 egg
¼ cup cornstarch
2 teaspoon honey (optional)

Remove skin from chicken. Clean and pat dry. Cut chicken into 1 ½ cubes.
In a large bowl, whisk together fennel powder, salt, sugar, Hoisin sauce, chili paste, egg and cornstarch. Add chicken pieces and marinate covered in the refrigerator for at least an hour.
Soak bamboo skewers in cold water for 30 minutes. Drain and pat dry. Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil. Greased lightly with vegetable oil to prevent chicken from sticking to foil. Place chicken on skewers. Bake chicken for 8 minutes on one side. Turn skewers and bake for another 4 minutes. When chicken is cooked, brush lightly with honey. (optional) Let chicken rest for a few minutes before serving.

Laksa Lemak (shrimp and Coconut Shrimp Soup)
Epcot International Food & Wine Festival 2010

Ingredients for Laksa Lemak
12 jumbo shrimp, peeled, de-veined and cut into 4
¼ cup lemon grass chili paste
2 cups of cooked rice vermicelli
11/2 cup coconut shrimp broth
4 springs fresh mint
½ cucumber sliced into fine julienne

Ingredients for Chili Lemon Grass Paste
4 macadamia nuts
3 stalks lemon grass, finely chopped
½ teaspoon dried red chilies, reconstituted in ½ cup water, drained and finely chopped
1 garlic clove, peeled and finely chopped
1 teaspoon white pepper

Ingredients for Coconut Shrimp Broth
¼ cup shrimp stock (or seafood boullion)
1 cup water
½ cup coconut milk
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground coriander

For the Chili Lemon Grass Paste, combine all ingredients in blender, using enough water from the chilies to make a paste. Set aside.

For the Coconut Shrimp Paste, combine all the ingredients in a saucepan and bring to the boil over high heat. Reduce the heat and simmer the liquid for 15 minutes.

1. In the meanwhile, stir-fry the shrimp in a large non-stick sauté pan with the lemon grass paste, just until the shrimp are firm.
2. Divide the vermicelli among 4 soup plates and ladle ¼ of the coconut shrimp broth in each bowl.
3. Garnish each bowl with a sprig of mint and ¼ of the cucumber.

[LisaNJ25]

Is the recipe for boma's peanut soup listed? I dont see it and was wondering if it went by another name?

[Tatania]

Is the recipe for boma's peanut soup listed? I dont see it and was wondering if it went by another name?

I don't think we have the Peanut Soup recipe yet from Boma. This could be a good time to write to Disney Guest Relations and see if they'd share it because they seem to be making an effort to fulfill requests.


http://www.disneyfoodblog.com/wp-content/uploads/2010/07/FWbths-WPuck-Kar-083-500x333.jpg
Strawberry Angel Verrine, Pear Streusel Pudding Cake, Dark Chocolate Sensation


Dark Chocolate Sensation Mini-Cupcakes
Dessert Kiosk, Epcot Food and Wine Festival 2010, WDW
Makes 20 miniature cakes

Miniature Cakes
3/4 cup butter
2 tablespoons cocoa powder
1 egg
1/2 cup sugar
1/4 cup sour cream
3/4 cup all-purpose flour

Chocolate Mousse
5 ounces semi-sweet chocolate, chopped
2 egg yolks
1/2 cup sugar
1 1/4 cups well chilled heavy cream
Chocolate shavings, for garnish

For miniature chocolate cakes:
1. Preheat oven to 350°F
2. Melt butter by microwaving for 45 to 60 seconds in a microwave safe bowl. Whisk in cocoa powder; cool.
3. Meanwhile, combine egg and sugar in a large bowl. Whip with an electric mixer until light and fluffy. Add sour cream, and mix at low speed until well blended. With mixer running, add butter mixture. Mix until smooth. Slowly add flour in three batches, mixing until just smooth.
4. Pour batter by the tablespoonful into the wells of a miniature cupcake pan.
5. Bake for 15 minutes, or until a wooden pick inserted near the center comes out clean. Cool completely, at least three hours.

For chocolate mousse:
1. Place chocolate in a medium, heatproof bowl set over a saucepan of simmering water. Stir until melted; set aside. While chocolate melts, combine egg yolks and sugar in a large bowl. Whip until doubled in size and fluffy, about two minutes.
2. When chocolate is melted, slowly add it to the egg yoke mixture, stirring until combined. Mixture may be thick and slightly stiff.
3. Set aside to cool to room temperature. Meanwhile, whip cream in a large bowl using an electric mixer until medium peaks form. Refrigerate until ready to use.
4. When chocolate mixture is at room temperature, add a small amount of whipped cream. Stir vigorously to lighten mixture. Working in four batches, gently fold remaining whipped cream into chocolate mixture. Cover bowl, and refrigerate for one hour.

For serving:
1. Put chocolate mousse in a piping bag with a medium star-shaped tip. Swirl mousse on top of each mini cupcake. Garnish with chocolate shavings. Serve immediately or refrigerate for up to one hour.

Cooks Notes: if miniature cakes are not completely cool, the chocolate mousse will melt. To create chocolate shavings, drag a vegetable peeler along the longest side of a chocolate bar.


Pear Streusel Pudding Cake
Dessert Kiosk, Epcot Food and Wine Festival 2010, WDW
Makes 1 (9") Cake

Pear Cake
1/4 cup cream cheese, softened
1/4 cup sugar
2 tablespoons all-purpose flour
1 egg
1/4 cup heavy cream
1 1/2 teaspoons melted butter
3/4 roll of prepared sugar cookie dough
1 cup prepared vanilla pudding
1 can pear halves in fruit juice, drained and thinly sliced
1 cup streusel topping (below)

1. Using a paddle, mix cream cheese, sugar, and flour until smooth. Do not whip. Add egg, and mix until smooth. Add heavy cream and butter, mixing until smooth.
2. Press dough into the bottom and halfway up sides of a 9 " tart or pie pan with removable bottom. Spread the vanilla pudding on top of dough evenly. Pour cream cheese mixture over vanilla pudding.
3. Evenly placed pairs on top. Sprinkle streusel topping over pears.
4. Bake for 50 minutes to 1 hour, or until cake feels firm to the touch and streusel is golden. Refrigerate for at least six hours, or overnight. Bring to room temperature before slicing.

Streusel Topping
1 cup flour
1/2 cup sugar
1/2 stick of butter, melted

Combine flour and sugar in a medium bowl. Add butter. Mix with a fork until large crumbs form.

My Note: I made this and it's fantastic. Got rave reviews from guests and not a crumb left. I used a vanilla pudding mix where one adds milk and cooks, and used the Duncan Hines sugar cookie mix as our Safeway didn't sell the tubes. I had to use more butter in the struesel to get the right texture - plus I made a little extra so it was really covered. Next time, I'd add even more pear instead of one layer.


Strawberry Angel Verrine
Dessert Kiosk, Epcot Food and Wine Festival 2010, WDW
Serves 6

Angel Food Cake
12 egg whites
1/2 teaspoon of Cream of Tartar
1 1/2 cups confectioners sugar
1 cup cake flour

Strawberry Sauce
6 large strawberries
2 tablespoons water
3 tablespoons strawberry jam

Strawberry Angel Verrine
Angel Food Cake cubes
1 1/2 cups prepared vanilla pudding
Strawberry Sauce
6 to 12 strawberries, diced

For angel food cake:
1. Place egg whites in a bowl of an electric mixer. Set aside until egg whites are at room temperature.
2. Beat egg whites at medium speed until frothy. Add Cream of Tartar. Turn mixer speed to medium-high, and whisk until medium peaks form.
3. Meanwhile, sift confectioners sugar and flour into a large bowl. When egg whites are beaten, sprinkle 1/4 of the flour mixture over the top of the egg whites. Gently fold to incorporate. Fold in remaining flour mixture, working in 3 batches, until combined. Be very careful not to stir the mixture, or egg whites will deflate.
4. Pour mixture into an ungreased tube panel, smoothing top. Bake for 35 minutes, or until golden brown, and top springs back when lightly touched. Turn pan upside down to cool. When cake is cool, cut into 1/2 inch cubes

For Strawberry sauce:
Combine strawberries and water in a blender; purée. Place purée in a medium bowl and whisk in strawberry jam.

To serve:
1. Spoon 1 tablespoon strawberry sauce in the bottom of a small dessert glass.
2. Add a layer of angel food cake cubes. Add 2 tablespoons vanilla pudding, spreading to form an even layer.
3. Top with 1 to 2 chopped strawberries, depending on size of berries. If desired drizzle each serving with any remaining strawberry sauce.

Cook's Notes: served as a start or finish to a meal, a verrine is from the French word verre for "glass" and is composed of complementary layers in a glass. Wine glasses are ideal for serving this sweet version.

[Esther The Mermaid]

Ok, well I stumbled across this amazing site while looking for Disney Recipes, and decided to join because I am desperate to get hold of a recipe. While on a Disney Cruise with my family, just before on of our meals, different breads were served, one of which being a fabulously delicious Banana Bread. I don't think you have he recipe, but I'm pretty sure it's still served. Thankyou!!

P.S Oh, and it was the Disney Wonder, if that helps at all :goodvibes

[Dizneydaz]

http://www.disneyfoodblog.com/wp-content/uploads/2010/07/IMG_1960.jpg

Tuna Sensation (pictured on the left)
Japan, Epcot Food & Wine Festival 2010
Serves 4

2 tablespoons soy sauce
1 tablespoon dry sake (Japanese rice wine)
1 teaspoon dark sesame oil
1 large, ripe avocado, peeled and pitted
1/2 medium lemon
8 ounces fresh ahi

Combine soy sauce, sake, and sesame oil and mix well: set aside. Cut avocado into 1/2 inch cubes and place in a small bowl. Squeeze lemon juice over avocado and toss gently to coat. Cut tuna into 1/2 inch cubes and place in a large bowl. Add avocado to tuna, then add soy sauce mixture. Toss very gently to coat, being careful not to smash avocados.


http://www.disneyfoodblog.com/wp-content/uploads/2010/07/singapore-shrimp-500x333.jpg
Shrimp Cakes
Singapore, Epcot Food and Wine Festival 2010
Serves 4 - 6

1 pound raw shrimp, peeled and deveined
1/2 pound raw scallops
1 tablespoon fish sauce
1 1/2 teaspoons chives, finely minced
1 1/2 teaspoons finely grated lemongrass
1 1/2 teaspoons finely grated ginger
1 1/2 teaspoons finely grated garlic
1 1/2 teaspoons chili-garlic sauce (such as sambal olek)
2 egg whites
2 teaspoons cornstarch

Place shrimp and scallops in the work bowl of a food processor. Pulse until finely chopped. Transfer mixture to a large bowl. Add fish sauce, chives, lemongrass, ginger, garlic, and chili-garlic sauce. Refrigerate mixture for 30 minutes.
Fill a large sauté pan with deep sides with vegetable oil to a depth of 1/4 inch. Heat oil over medium heat. Form shrimp mixture into 1 1/2 inch wide by 1 inch thick patties. Fry in batches, 4 minutes per side, or until cakes are golden brown and feel firm in the center. Carefully transfer cakes to a plate lined with paper towels.
Cooks Notes: The Singapore booth serve these crisp shrimp cakes with a side of curry noodles.


Haven't checked this thread lately. Thanks for the tuna recipe from F&W. Do you happen to have the one for the Moroccan-Beef in a Pita? My DD11 loved that one. TIA

[Tatania]

Haven't checked this thread lately. Thanks for the tuna recipe from F&W. Do you happen to have the one for the Moroccan-Beef in a Pita? My DD11 loved that one. TIA

Do you mean:

http://www.disneyfoodblog.com/wp-content/uploads/2009/09/F-and-W-Day-1-051.JPG
Beef in Pita, Falafal Pita, and Baklava

Kefta (Grilled Beef and Hummus in a Pita Pocket)
Morocco, Epcot Food and Wine Festival 2010
Serves 4

For the Kefta:
1 1/4 lb Ground Beef
1/4 cup finely chopped Onion
1/2 tbl finely chopped Cilantro
1/2 tbl finely chopped Parsley
1/4 tsp Cayenne Pepper
1/4 tsp ground Black Pepper
1/2 tsp Kosher Salt
2 tsp EV Olive Oil
1 medium Tomato, seeded and diced
1 cup finely shredded Lettuce
1 tbl Extra Virgin Olive Oil
1 tsp Vinegar
2 Pita Bread rounds halved

Hummus
2 cups canned Chickpeas
2 tbl Water
2 cloves Garlic, peeled and quartered
3 tbl Lemon Juice
2 tbl sesame Tahini (Sesame Paste)
1 tsp Salt
1/4 cup Extra Virgin Olive Oil


For the Kefta
1. Preheat oven to 200 degrees.
2. Combine the beef, onion, cilantro, parsley, cayenne, salt and pepper in a large bowl. Cover with plastic wrap at room temperature for 30 minutes to allow flavors to combine (or you can refrigerate overnight).
3. Form the meat into walnut-sized balls, then flatten. Heat the oil over medium heat in a large saute pan. Place about half the patties into the pan, making sure not to overlap, and cook about 3 minutes per side until browned and cooked through. Transfer the cooked patties to a baking sheet and keep warm in the oven while cooking the rest of the meat.

For the Hummus
1. Put all items except the oil into the bowl of a food processor and blend until smooth, scraping down the sides as needed, about 2 minutes.
2. With the processor running, slowly drizzle in the olive oil and blend until very smooth. The hummus may be made up to three days in advance and kept covered and refrigerated.


To serve:
1. Combine the tomato, lettuce, oil and vinegar in a bowl and mix well.
2. Open the pita pocket and spread a few tablespoons of the hummus on the inside. Divide the warm meat patties evenly among the four pockets, and top each with the tomato/lettuce mixture and serve immediately.

[Agri]

Do you have the recipe for the South Korea pork thingy with Kimchi Slaw? The name of it is escaping me right now, but I ate a ton of those things they were so yummy!

[rlovew]

Do you have the recipe for the South Korea pork thingy with Kimchi Slaw? The name of it is escaping me right now, but I ate a ton of those things they were so yummy!

That recipe wasn't in the book- I know becuase we were going to buy the cookbook if it was in it but I looked and it was not included.

[mickeymotto]

I'm looking for the Green Tea Pudding recipe from Tokyo Dining. Anyone know where I can find it? Love that stuff!:love:

[Agri]

That recipe wasn't in the book- I know becuase we were going to buy the cookbook if it was in it but I looked and it was not included.

Argh! Thanks. I would have made the same choice! :rotfl:

I totally forgot to see about the cookbook before we left, but we were there for the first week and I don't remember seeing anything about one being available yet.

[TWyn]

For those of you who love Disney recipes like I do, just wanted to let you know there is a new Disney cookbook out by Pam Brandon and the Disney Chefs. It's called Chef Mickey Treasures from the Vault & Delicious New Favorites. Here's a pic of the cover:

http://i13.photobucket.com/albums/a295/MickeyMousesGal/01-05-2011012113PM.jpg

It's got a lot of yummy recipes in it. Can't wait to try some. :)

[quiltymom]

Wow - thanks! I'm off to check it out.

[ColoBlu6]

For those of you who love Disney recipes like I do, just wanted to let you know there is a new Disney cookbook out by Pam Brandon and the Disney Chefs. It's called Chef Mickey Treasures from the Vault & Delicious New Favorites. Here's a pic of the cover:

http://i13.photobucket.com/albums/a295/MickeyMousesGal/01-05-2011012113PM.jpg

It's got a lot of yummy recipes in it. Can't wait to try some. :)

I tried to order and I can't find the book. Can you tell me where I can buy the book. Thank you:flower3:

[TWyn]

I tried to order and I can't find the book. Can you tell me where I can buy the book. Thank you:flower3:

I ordered mine from disneystore.com a few days before Christmas. It looks like it's not listed there, now. :( Maybe they are just out of stock after the holidays. Did you try Walt Disney World mail order? I bet you can order it from there.

[ColoBlu6]

I ordered mine from disneystore.com a few days before Christmas. It looks like it's not listed there, now. :( Maybe they are just out of stock after the holidays. Did you try Walt Disney World mail order? I bet you can order it from there.

No, I didn't try that, thank you for your help.... :)

[TWyn]

No, I didn't try that, thank you for your help.... :)

You're welcome. :) Hope you can find it. :)

[newdrama12]

Croissant Berry Pudding
Sunshine Seasons
The Land Pavilion, Epcot

Ingredients:

1.5 pounds of croissants
24 oz heavy cream
8 oz eggs
6 oz sugar
1 Tbs vanilla extract
3 oz blueberries

Method of Preparation:

Mix all except the blueberries and croissants, then add blueberries and pour over croissants. Cover and bake for 40 mins at 350, remove foil and bake add'l 15-20 minutes.


Dark Chocolate Sensation Mini-Cupcakes
Dessert Kiosk (2010 Food and Wine Festival)
Makes 20 miniature cakes

Miniature Cakes
3/4 cup butter
2 tablespoons cocoa powder
1 egg
1/2 cup sugar
1/4 cup sour cream
3/4 cup all-purpose flour

Chocolate Mousse
5 ounces semi-sweet chocolate, chopped
2 egg yolks
1/2 cup sugar
1 1/4 cups well chilled heavy cream
Chocolate shavings, for garnish

For miniature chocolate cakes:
1. Preheat oven to 350°F
2. Melt butter by microwaving for 45 to 60 seconds in a microwave safe bowl. Whisk in cocoa powder; cool.
3. Meanwhile, combine egg and sugar in a large bowl. Whip with an electric mixer until light and fluffy. Add sour cream, and mix at low speed until well blended. With mixer running, add butter mixture. Mix until smooth. Slowly add flour in three batches, mixing until just smooth.
4. Pour batter by the tablespoonful into the wells of a miniature cupcake pan.
5. Bake for 15 minutes, or until a wooden pick inserted near the center comes out clean. Cool completely, at least three hours.

For chocolate mousse:
1. Place chocolate in a medium, heatproof bowl set over a saucepan of simmering water. Stir until melted; set aside. While chocolate melts, combine egg yolks and sugar in a large bowl. Whip until doubled in size and fluffy, about two minutes.
2. When chocolate is melted, slowly add it to the egg yoke mixture, stirring until combined. Mixture may be thick and slightly stiff.
3. Set aside to cool to room temperature. Meanwhile, whip cream in a large bowl using an electric mixer until medium peaks form. Refrigerate until ready to use.
4. When chocolate mixture is at room temperature, add a small amount of whipped cream. Stir vigorously to lighten mixture. Working in four batches, gently fold remaining whipped cream into chocolate mixture. Cover bowl, and refrigerate for one hour.

For serving:
1. Put chocolate mousse in a piping bag with a medium star-shaped tip. Swirl mousse on top of each mini cupcake. Garnish with chocolate shavings. Serve immediately or refrigerate for up to one hour.

Cooks Notes : if miniature cakes are not completely cool, the chocolate mousse will melt. To create chocolate shavings, drag a vegetable peeler along the longest side of a chocolate bar.

[newdrama12]

Grilled Sirloin with Chimichurri Sauce and Mashed Boniato
Argentina (2010 Food and Wine Festival)
Serves 4

For the chimichurri:
1 large white onion, finely chopped
1/4 cup finely chopped parsley
1 teaspoon finely chopped fresh thyme
2 Tablespoons finely chopped garlic
1/2 teaspoon saffron threads, dissolved in 1 Tablespoon water
1 cup white wine vinegar
1 cup olive oil
Coarse salt, freshly ground black pepper to taste

Combine all ingredients in a mixing bowl. Season to taste with salt and pepper.

For the boniato:
1 1/2 pounds boniato, coarsely chopped
1/4 cup salted butter, softened and cut into small cubes
1 teapoon finely chopped garlic
1 cup heavy cream
Coarse salt, freshly ground black pepper to taste

Cook boniato in a large pan of boiling salted water for 20 minutes or until tender. Drain and transfer to a mixing bowl. Mash with a fork until smooth, mixing in butter, garlic, cream. Season with salt and pepper and set aside and keep warm.

For the sirloin:
1 pound sirloin
coarse sea salt

1. Rub the sirloin with salt and grill over charcoal for 8 to 10 minutes or until desired doneness. Allow to rest for 10 minutes and carve into thin slices.

2. To serve, divide the potatoes and beef on 4 plates, and serve chimichurri sauce on the side.


Pear Streusel Pudding Cake
Dessert Kiosk (2010 Food and Wine Festival)
Makes 1 9" cake

Pear Cake
1/4 cup cream cheese, softened
1/4 cup sugar
2 tablespoons all-purpose flour
1 egg
1/4 cup heavy cream
1 1/2 teaspoons melted butter
3/4 roll of prepared sugar cookie dough
1 cup prepared vanilla pudding
1 can pear halves in fruit juice, drained and thinly sliced
1 cup streusel topping (below)

1. Using a paddle, mix cream cheese, sugar, and flour until smooth. Do not whip. Add egg, and mix until smooth. Add heavy cream and butter, mixing until smooth.
2. Press dough into the bottom and halfway up sides of a 9 " tart or pie pan with removable bottom. Spread the vanilla pudding on top of dough evenly. Pour cream cheese mixture over vanilla pudding.
3. Evenly placed pairs on top. Sprinkle streusel topping over pears.
4. Bake for 50 minutes to 1 hour, or until cake feels firm to the touch and streusel is golden. Refrigerate for at least six hours, or overnight. Bring to room temperature before slicing.

Streusel Topping
1 cup flour
1/2 cup sugar
1/2 stick of butter, melted

Combine flour and sugar in a medium bowl. Add butter. Mix with a fork until large crumbs form.


Strawberry Angel Verrine
Dessert Kiosk (2010 Food and Wine Festival)
Serves 6

Angel Food Cake
12 egg whites
1/2 teaspoon of Cream of Tartar
1 1/2 cups confectioners sugar
1 cup cake flour

Strawberry Sauce
6 large strawberries
2 tablespoons water
3 tablespoons strawberry jam

Strawberry Angel Verrine
Angel Food Cake cubes
1 1/2 cups prepared vanilla pudding
Strawberry Sauce
6 to 12 strawberries, diced

For angel food cake:
1. Place egg whites in a bowl of an electric mixer. Set aside until egg whites are at room temperature.
2. Beat egg whites at medium speed until frothy. Add Cream of Tartar. Turn mixer speed to medium-high, and whisk until medium peaks form.
3. Meanwhile, sift confectioners sugar and flour into a large bowl. When egg whites are beaten, sprinkle 1/4 of the flour mixture over the top of the egg whites. Gently fold to incorporate. Fold in remaining flour mixture, working in 3 batches, until combined. Be very careful not to stir the mixture, or egg whites will deflate.
4. Pour mixture into an ungreased tube panel, smoothing top. Bake for 35 minutes, or until golden brown, and top springs back when lightly touched. Turn pan upside down to cool. When cake is cool, cut into 1/2 inch cubes

For Strawberry sauce:
Combine strawberries and water in a blender; purée. Place purée in a medium bowl and whisk in strawberry jam.

To serve:
1. Spoon 1 tablespoon strawberry sauce in the bottom of a small dessert glass.
2. Add a layer of angel food cake cubes. Add 2 tablespoons vanilla pudding, spreading to form an even layer.
3. Top with 1 to 2 chopped strawberries, depending on size of berries. If desired drizzle each serving with any remaining strawberry sauce.

Cook's Notes : served as a start or finish to a meal, a verrine is from the French word verre for "glass" and is composed of complementary layers in a glass. Wine glasses are ideal for serving this sweet version.

[Tinker_Belle]

I tried to order and I can't find the book. Can you tell me where I can buy the book. Thank you:flower3:

Amazon has it now http://www.amazon.com/gp/product/B0049YMDLW?ie=UTF8&tag=disneyfoodblog-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0049YMDLW

[ColoBlu6]

Amazon has it now http://www.amazon.com/gp/product/B0049YMDLW?ie=UTF8&tag=disneyfoodblog-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0049YMDLW

Thank you :thumbsup2
I tried to order it but I couldn't using the ISBN#. How new is this
cookbook do you know?

[TWyn]

Thank you :thumbsup2
I tried to order it but I couldn't using the ISBN#. How new is this
cookbook do you know?

It just came out within the last few months. The copyright is 2010, and I know I didn't see it when I was at Disney World in October.

Tammy

[ColoBlu6]

It just came out within the last few months. The copyright is 2010, and I know I didn't see it when I was at Disney World in October.

Tammy

Going to Disneyland this weekend I sure hope they have it. Before I order it online. I will keep you posted :goodvibes

[ColoBlu6]

I noticed that the 50's Prime Time Café version that Hmbldr mentioned wasn't listed in the index. I'm posting that one with a few others from the Prime Time.

Prime Time Pot Roast
Prime Time Cafe

5 lbs Top or bottom round roast
1½ c Dry red wine
1 Onion, diced
2 Carrots, peeled and diced
2 cloves garlic, minced
1 stalk celery, diced
6 c Beef Bouillon
¼ c Olive oil
Salt and pepper to taste

Preheat oven to 350 degrees. Heat the oil in a large pan over medium-high heat. Brown the meat on all sides and remove the meat to a roasting pan. Pour the wine around the meat. Sauté the cut vegetables until golden brown and add to the roasting pan. Pour the beef bouillon into the pan. Pour liquid over the roast and cover. Cook 30-45 minutes per pound. Remove from oven and let rest for 15 minutes.



I am making this for dinner and I am :confused3 about the 6 c beef bouillon do i need to add water to this or is this only 6 cubes and no water.. I did it with water and didn't use 6 cubes just wasn't sure.
Thank you ahead of time. :surfweb:

[Hmbldr]

I am making this for dinner and I am :confused3 about the 6 c beef bouillon do i need to add water to this or is this only 6 cubes and no water.. I did it with water and didn't use 6 cubes just wasn't sure.
Thank you ahead of time. :surfweb:

I make this with 6 cups of beef stock, either bought canned or made up with beef base. Works fine everytime for me.

Hmbldr

[ColoBlu6]

I make this with 6 cups of beef stock, either bought canned or made up with beef base. Works fine everytime for me.

Hmbldr

Super,, Thank you :woohoo: I like beef broth better, but always try to cook it the first time the way its written. Have a great evening and thanks again.

[ColoBlu6]

Amazon has it now http://www.amazon.com/gp/product/B0049YMDLW?ie=UTF8&tag=disneyfoodblog-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0049YMDLW

Disney Store online has the cookbook now. I just ordered :woohoo::yay::banana:

[TWyn]

Disney Store online has the cookbook now. I just ordered :woohoo::yay::banana:

Great! I'm glad you were able to order it. :)

[Tatania]

NewDrama12 - Thanks for posting all those recipes however, as much as possible we want to avoid posting duplicates. Some of the recipes at All Ears are ones I've sent in and have already posted here (ie. the Food and Wine Fesival recipes). I know it's tricky because I don't think the index is updated anymore - but could be wrong.
I have the Black Forest cake recipe that someone requested from Biergarten but haven't had time to transcribe it yet. Looking forward to seeing the new recipes from the cookbook. Amazon couldn't fulfill the order so will try the Disney shop as well.

http://www.disneyfoodblog.com/wp-content/uploads/2010/07/chicken-soup.jpg

Asopao de Pollo (Chicken Soup with Rice)
2010 Epcot Food and Wine Festival, Puerto Rico
Serves 6

Sofrito Ingredients:
1/2 tablespoon culantro (see Cook's Notes below)
2 tablespoons cilantro
1 cup Spanish olives
1/2 cup green pepper
1/2 cup roasted red pepper
1 tablespoon dried oregano

Asopao de Pollo Ingredients:
2 teaspoons olive oil
2 pounds boneless, skinless chicken thighs
1/2 cup sofrito
1/2 cup sliced Spanish olives
1/2 cup roasted red peppers, diced
2 tablespoons tomato paste
2 bay leaves
1/2 cup white wine
1/3 cup uncooked white rice
8 cups chicken stock
1/4 cup chopped culantro (see Cook's Notes below)
Coarse salt, to taste
Ground black pepper, to taste


Sofrito Instructions:
Place all ingredients in the bowl of a food processor, and pulse until very finely chopped. Set aside.

Asopao de Pollo Instructions:
1. Heat oil in a stockpot over medium-high heat. Add chicken thighs and sofrito; saute until chicken is seared on the outside.
2. Add olives, roasted peppers, tomato paste and bay leaves, and saue, stirring, for 3 minutes.
3. Add white wine, stirring to combine. Simmer until liquid is reduced by half, about 2 minutes. Add rice and chicken stock.
4. Simmer soup until chicken and rice are cooked. Remove chicken thighs, and transfer to a cutting board. Chop or shred chicken into small pieces, and return to the pot.
5. Stir in culantro, and season with salt and pepper to taste. Remove bay leaves before serving.

Cook's Note: Culantro is an herb very similar in flavor to cilantro. It is available in Asian or Latin American grocery stores. Cilantro may be substituted.

I had lunch this summer at the Wine Country Trattoria in DL and it was delicious.
http://a.dolimg.com/en-US/disneyfans/media/events/recipes/events_tasteofdisney_Arugula_Salad_540.jpg
Arugula Salad with Fig Balsamic & Spiced Walnuts
Wine Country Trattoria, Disney California Adventure
Serves 4

Arugula Salad Ingredients:
15 dried black mission figs, divided
1/4 cup balsamic vinegar
1/4 cup warm water
1 cup prepared balsamic dressing
4 cups baby arugula
4 cups mixed baby greens
1/2 cup shaved or thinly sliced fennel bulb
1/4 cup thinly sliced red onion
1 pound shredded smoked chicken (about 4 cups)
1 cup Spiced Walnuts
1/2 cup shaved aged (hard) goat cheese
Coarse salt and ground black pepper, to taste

Spiced Walnuts Ingredients:
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon coarse salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup walnut halves
1 1/2 teaspoons olive oil

For arugula salad:
1. Cut stems off of 12 figs; cut in half lengthwise. Combine balsamic vinegar and water in a medium bowl. Add halved figs to the balsamic mixture. Soak for at least 3 hours, and up to overnight. Drain figs, discarding soaking liquid.
2. Cut stems off of remaining 3 figs. Combine figs and prepared balsamic dressing in a blender. Puree until smooth. Set aside.
3. Combine arugula, mixed baby greens, shaved fennel, and red onion in a large bowl. Toss to combine. Place salad mixture into each of 4 serving bowls. Top each serving evenly with chicken. Drizzle each serving evenly with dressing, and top with halved figs, goat cheese, and walnuts.

For spiced walnuts:
1. Combine spices in a small bowl and whisk to combine. Set aside.
2. Combine walnut halves and oil in a small saute pan over medium-high heat. Saute, stirring constantly, until walnuts start to toast and turn golden, about 2 minutes.
3. Sprinkle spice mixture over walnuts. Cook, tossing constantly, until walnuts are coated and mixture is fragrant, about 3 minutes.
4. Transfer walnuts to a plate to cool completely. Serve immediately, or store in an airtight container for up to 3 days.


http://a.dolimg.com/en-US/disneyfans/media/events/recipes/events_tasteofdisney_fish_citrus_540.jpg
Halibut with Tomato-Vegetable Ragu
Wine Country Trattoria, Disney California Adventure
Serves 4

1/2 cup 1/2-inch diced Yukon gold potato
4 (8-ounce, 1/2-inch thick) filets fresh halibut
3/4 teaspoon coarse salt, divided
1/2 teaspoon ground black pepper, divided
3 tablespoons canola oil, divided
2 cloves garlic, chopped
1/4 shallot, chopped
1 cup dry white wine
1/2 cup of yellow pear tomatoes
1 (14.5-ounce) can stewed tomatoes
1 cup 2-inch chopped green beans
1/2 cup chopped artichoke hearts
1/4 cup prepared basil pesto
1 lemon, juiced
Garnish: microgreens, chopped fresh basil

1. Place diced potato in a small saucepan; cover with cold water. Cook over high heat until potatoes are just tender, approximately 3 to 4 minutes. Drain and set aside.
2. Heat 1 tablespoon oil in a large saute pan over medium heat. Add garlic and shallot, sauteing until golden and fragrant.
3. Add wine and pear tomatoes and cook for 30 seconds, lightly scraping the pan. Add cooked potatoes and stewed tomatoes, stirring to combine. Add artichoke hearts and green beans. Simmer until green beans are tender.
4. Meanwhile, season halibut evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on both sides. Add remaining 2 tablespoons oil to a large saute pan over medium-high heat. When oil shimmers, place fish in pan, and cook for 2 to 3 minutes. Flip, and cook the second side for 2 to 3 minutes or until golden brown and cooked through.
5. Mix prepared pesto and lemon juice in a medium bowl; set aside.
6. Evenly divide tomato mixture among 4 serving dishes. Top with fish. Drizzle each with lemon-pesto mixture. Garnish with the microgreens and basil.


http://a.dolimg.com/en-US/disneyfans/media/events/recipes/events_tasteofdisney_Brocc_Agio_540.jpg
Broccolini Aglio Olio
Wine Country Trattoria, Disney California Adventure
Serves 4

5 tablespoons olive oil, divided
1/4 cup chopped garlic
1/4 cup chopped shallots
1/4 teaspoon crushed red pepper flakes (optional)
1 bunch broccollini cut into 1/2-inch pieces
1 cup grape tomatoes, halved
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
4 cups cooked short-cut pasta (such as campanelle, penne, or rotini)
4 generous handfuls fresh arugula
3 generous handfuls fresh baby spinach
1 lemon, juiced
1/4 cup dry white wine
1/4 teaspoon ground black pepper
1/4 to 1/2 cup grated Parmesan cheese (optional)

1. Heat 3 tablespoons oil in a large saute pan or wok over medium-high heat. Add garlic and shallots, stirring constantly. Cook for 30 seconds, until fragrant. Be careful not to burn garlic.
2. Add red pepper flakes and broccolini, stirring to coat in oil. Cook until the broccolini is just tender.
3. Add tomatoes, 1/4 teaspoon salt, and pepper to the pan. Add pasta, arugula, spinach, lemon juice, and wine to the pan. Increase the heat to high. Cook, tossing, until spinach and arugula are wilted slightly, about 1 to 2 minutes.
4. Drizzle in remaining 2 tablespoons oil, tossing to combine. Add remaining 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and grated Parmesan cheese, if using. Serve immediately.


Steak Diane
Lake Buena Vista Club, WDW, Archival
Serves 4

Burgundy sauce
6 tablespoons Burgundy wine
2 tablespoons finely chopped onion
1 tablespoon finely chopped shallots
1 small clove garlic, finely chopped
2 tablespoons butter
1 tablespoon flour
2 cups beef stock
1 tablespoon crushed tomatoes
Coarse salt, freshly ground black pepper, to taste

Steaks
8 teaspoons butter, divided
4 (6-ounce) New York strip steaks, trimmed
3 tablespoons brandy
2 cloves garlic, finely chopped
3 tablespoons finely chopped onion
8 sliced mushrooms
Burgundy sauce
Coarse salt, freshly ground black pepper, to taste

For Burgundy sauce:
Stir together Burgundy, onion, shallots, and garlic in a heavy-bottomed saucepan over medium heat; simmer until wine evaporates. Add butter and allow it to melt, then stir in flour, cooking and stirring for 2 to 3 minutes.
Add beef stock and stir with a whisk until mixture boils and becomes smooth.
Add tomatoes and simmer 20 more minutes, or until mixture thickens to coat the back of a spoon. Season to taste with salt and pepper. Strain and keep warm.

For steaks:
Heat 4 teaspoons of butter in a skillet large enough to hold 4 steaks.
Sauté steaks to desired doneness, turning to cook both sides. Add remaining butter, if needed.
Add brandy, remove the pan from the heat to ignite, and then return to the heat. When the flame has burned out, remove steaks from pan and keep warm.
Sauté garlic, onions, and mushrooms in the same skillet; stir in Burgundy sauce and season to taste with salt and pepper. Bring to a boil and cook 2 to 3 minutes; add steaks and simmer 2 to 3 minutes. Serve immediately.

Oscar’s Potatoes
Carnation Café, Disneyland
Serves 4 to 6

1 large white onion, cut in half and thinly sliced
4 tablespoons butter, divided
2 pounds red potatoes, thinly sliced
Coarse salt, freshly ground black pepper, to taste
Preheat oven to 400°F. Sauté onions in 2 tablespoons of butter in a large skillet over medium heat until translucent; remove from pan and set aside. In the same pan, add remaining butter and potatoes and sauté until lightly browned, about 15 minutes. Season with salt and pepper.
Combine the onions and potatoes in an ovenproof casserole dish; cover with foil and make small slits for ventilation. Bake 45 minutes or until potatoes are tender. Serve hot.
Note: This is from the Oscar’s Choice Breakfast: Scrambled eggs with cheddar cheese, Oscar’s potatoes, a croissant and your choice of bacon or sausage with fresh fruit — served daily.

[bahecasmart]

I know it's likely nothing fancy - but it was delicious!
Anyone have the recipe?

[CindyIsMyFave]

Did anyone ever obtain this before Tutto Italia took over in EPCOT? We happened to eat there about 3 or 4 days before Alfredo's closed, and I asked the manager for it. He said that he would try very hard to send it to me, but his office was already packed up, so he wasn't sure he'd be able to. Unfortunately, he never did email. :sad1: I even checked my spam folder for days!

So, I'm just wondering if anyone has it. I didn't see it on the list, so apologies if I missed it!

[Starwanderer]

I just got back form the World and I had a delicious cauliflower soup at Kringla Bakeri og Cafe in Epcot. I've searched the recipe thread here and while a cauliflower soup from the Verandah Restaurant is listed, I don't think that is the same as the one I had at Kringla.

I asked the CM at Kringla if I could get the recipe, leaving my name and email address, but to date I've not received it. While I'm still hoping to receive it, I am also looking for it elsewhere, in case it never comes in. Does anyone have this recipe?

[kbuck]

subscribing

[rabrowns]

Just found this forum. This is awesome. I just recently stumbled on a website that has some free restaurant copycat recipes. I would think that many of them taste like the real thing. There are some free recipes and they have a way to get over 700 restaurant recipes. Obviously, I have not tried all of them but the ones I have chosen are really good. Not only that, I make them for a fraction of what I would have to pay for them in the restaurant. Oh, yeah, some of the restaurants are not in my town or have moved out. Check it out. I sure am.... restaurantcopycatrecipes.info/

Anyone got a suggestion for a health club...lol.

[phyllis1966]

Hi all,

Just wanted to post, after being a subscriber to this thread for a long time, that I finally made 3 of the recipes I found here...my Valentine dinner for DH and DD was an appetizer of Kona Cafe's Sticky Wings, 'Ohana's Green Beans with Bacon, and 50's PTC Pot Roast.

Well, the big hit was the Sticky Wings - oh lordy, they were absolutely delicious and made us feel like we were right back there in the Kona Cafe. When the wings are garnished as recommended, they look beautiful and taste awesome!

The green beans were also delicious and tasted just as I remembered them from our last 'Ohana dinner in 2004.

The pot roast was tasty, but dry - I think the cut of meat is too lean...maybe I'll try a chuck roast with more fat marbelization next time.

Anyway, try making the wings (I broiled them instead of deep-frying them) - they are worth it and honestly quite easy to prepare. I can't wait to try another WDW recipe!


:sunny:

[phyllis1966]

Wow - nothing doing here for quite a while!

I emailed for the recipe for the Peach Snap slushy drink that's sold at the Joy of Tea kiosk in China - it's a delicious frozen slushy drink made with green tea and Peach Schnapps...a few days later, I was emailed back an apology because the chef does not give away his slushy drink recipes...oh well...I'll just have to wait till we go back to have another few of these.




:sunny:

[Tatania]

Thw slushy drinks use slushy mixes bought commercially which is why we can only approximate them at home.

Grilled Mahi-Mahi with Rock Shrimp and a Coconut-Lime Sauce
Coral Reef, Epcot

Coconut-Lime Sauce:
1 pound (about 2 medium) sweet onions, diced, divided
1 (13½-ounce) can coconut milk
1 tablespoon olive oil
4 cloves garlic, minced
1 pound (about 4 large) plum tomatoes, diced
1 medium poblano pepper, seeded and chopped
1 teaspoon coarse salt
½ teaspoon ground black pepper
2/3 pound rock shrimp, shelled
2 tablespoons butter
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro

Herbed Rice with Hearts of Palm:
1½ cups uncooked jasmine rice
4 hearts of palm, sliced
1 tablespoon minced fresh chives
1 tablespoon extra-virgin olive oil
½ teaspoon coarse salt
¼ teaspoon ground black pepper

Grilled Mahi-Mahi:
4 mahi-mahi fillets, about ½ pound each
Coarse salt and ground black pepper, to taste

Garnish:
Fresh cilantro leaves

Preparation
For the Coconut-Lime Sauce:
Puree half of the onions with the coconut milk in a blender, and set aside. Heat oil in a large saucepan over medium-low heat. Add remaining onions and cook until translucent (do not brown), about 3 to 4 minutes. Add garlic and cook until fragrant, about 1 to 2 minutes. Add tomatoes and poblano. Cook until the tomatoes soften, about 3 minutes. Add salt, pepper, and coconut milk mixture. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 5 minutes. Combine rock shrimp, butter, and lime juice in a small sauté pan over medium heat. Cook until shrimp are just cooked through. Add shrimp mixture to the coconut milk sauce; stir to combine. Add cilantro; keep sauce warm.
For the herbed rice with hearts of palm:
Cook rice per package directions. Combine cooked rice, hearts of palm, chives, extra-virgin olive oil, salt, and pepper in a large bowl. Stir until rice is coated in oil and mixture is combined. Cover bowl loosely with foil to keep warm.

For the grilled mahi-mahi: Preheat a grill pan on medium-high heat. Season mahi-mahi fillets with salt and pepper to taste. Grill mahi-mahi for about 3 minutes per side, or until just opaque.

To serve:
Divide rice mixture onto 4 plates. Place a mahi-mahi fillet on top of rice. Divide sauce evenly among each plate and garnish with fresh cilantro leaves. Serves 4.

Chef's note: If preferred, regular shrimp (peeled and deveined) may be substituted for rock shrimp.


Lava Lamp
Pop Century Resort

1 1/4 ounces Bacardi Limon
3/4 ounce Blue Curacao
4 ounces Sour Mix
Splash Sprite
Rose's Grenadine
Build over ice in cocktail shaker and shake. Pour into a glass and drizzle Grenadine on top for Lava effect. Enjoy!


Avocado Citrus Salad
Royal Palace, Disney Dream Cruise Ship
Serves 4

Citrus Dressing Ingredients
1/4 cup fresh orange juice
1/2 lime, juiced
2/3 cup olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Avocado-Citrus Salad Ingredients
4 navel oranges
3 ripe Hass avocados, halved and pitted
6 cups mixed baby lettuce

For the citrus dressing:
1. Combine orange juice and lime juice in a medium bowl. Slowly drizzle in oil, salt and pepper, whisking vigorously until combined. If making in advance, re-whisk before serving.

For the avocado-citrus salad:
1. Cut peel, including the white pith, from the oranges with a small knife. Cut segments free from membranes; set segments aside and discard membranes.
2. Cut avocadoes into 3/4-inch-thick slices.
3. Divide mixed greens among 4 salad bowls. Top with 5 avocado slices and 5 to 8 orange segments; drizzle lightly with dressing. Serve immediately.


Smoked Bison Recipe
Remy Restaurant, Disney Dream Cruise Ship

Bison
1 pound buffalo tenderloin
3 tablespoons fennel pollen
Coarse salt, freshly ground black pepper

For the bison:
1. Cold smoke buffalo for about 35 to 40 minutes. Season each slice with 1/2 teaspoon fennel pollen, salt and pepper to taste.
2. In sauté pan over high heat, sear meat until golden brown.
3. Bake at 400°F for 5 minutes or until medium rare. Carve evenly into 24 slices.

Melted Fennel and Leeks
1 pound fennel, thinly sliced, bulb only
1/4 cup olive oil
1 pound leeks, white part only, thinly sliced
1 cup white wine
Coarse salt, freshly ground black pepper
Pinch of sugar

For the fennel and leeks:
1. In a sauté pan over medium heat, sauté fennel in oil olive for about 5 minutes until translucent. Add leeks and sauté until juices are released, about 5 minutes. Stir in wine to deglaze the pan; reduce until liquid has been absorbed. Season to taste with salt, pepper and sugar.

Hearts of Palm Salad
1 cup fresh hearts of palm, sliced in half rounds
1 cup jicama, diced small
1/2 cup radish, diced small
2 black radishes, julienned, for garnish
1 blood orange, sliced into segments, for garnish
Coarse salt, freshly ground black pepper

For hearts of palm salad:
1. Trim and clean hearts of palm. Blanch in salted water for about 3 minutes; shock in ice water, then cut into 1/8-inch rounds.
2. In a small mixing bowl, stir together jicama, hearts of palm and radish; toss with white balsamic vinaigrette (recipe follows). Garnish with black radishes and blood orange. Season to taste with salt and pepper.

White Balsamic Vinaigrette
2 tablespoons finely chopped shallots
1 teaspoon Dijon mustard
2 tablespoons white balsamic vinegar
4 tablespoons olive oil
Coarse salt, freshly ground black pepper

For white balsamic vinaigrette:
1. In a small mixing bowl, stir together shallots, mustard and vinegar. Slowly whisk in olive oil. Season to taste with salt and pepper.

Petite Greens with Blood Orange-Tangerine Vinaigrette
1/2 teaspoon shallots
1/2 teaspoon garlic
2 tablespoons blood orange reduction
1/2 teaspoon Dijon mustard
1 tablespoon blood orange vinegar
1 tablespoon chardonnay vinegar
2 tablespoons olive oil
2 tablespoons orange oil "O" brand
2 cups petite greens
Lavosh crackers, for garnish
8-year balsamic vinegar, for drizzling salad

For petite greens and blood orange tangerine vinaigrette:
1. In blender, add shallots, garlic, blood orange reduction, Dijon mustard, blood orange vinegar and chardonnay vinegar. Slowly drizzle in olive oil and orange oil.
2. Toss with greens.

To assemble
Place three slices of buffalo on each plate. Top with fennel-leek mixture, then hearts of palm salad. Garnish with blood orange and black radishes. Toss petite mixed greens in blood orange tangerine vinaigrette. Serve with lavosh crackers and a drizzle of balsamic vinegar on the plate.

[Tatania]

Curried Chicken Salad
From Wild Animal Trek, Animal Kingdom (Chef from Tusker house does menu)
Serves 2

1 teaspoon coarse salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/2 cup mayonnaise
1/3 cup Greek yogurt
1/4 cup chopped red onion
1 tablespoon fresh lime juice
4 teaspoons curry powder
1 teaspoon honey
1/2 teaspoon grated fresh ginger
1/4 teaspoon black pepper
1 ripe mango, diced
3/4 cup red grapes

Fill a large, shallow pan with water. Bring to a boil and add 1/2 teaspoon salt. Add chicken. Simmer, covered, until just cooked through, about 12 minutes. Drain and set aside to cool. Cut into 1/4-inch dice and refrigerate until cold.
Combine mayonnaise, yogurt, onion, lime juice, curry powder, honey, ginger, pepper and remaining half-teaspoon salt in a large bowl. Add chilled chicken and stir to combine. Fold in grapes and mango and serve immediately.
Note: If making in advance, combine chicken with sauce and refrigerate. Fold in grapes and mango a half-hour before serving.

Freedom Pasta
Liberty Tree Tavern, Magic Kingdom

8 ounces Fuseli Pasta
1 each Crimini and Button Mushroom
1/4 ounce Fresh Basil
1/4 ounce chopped Garlic
2 ounces diced tomatoes
4 ounces heavy cream
1 ounce vegetable stock
kosher salt
black pepper
2 ounces Parmesan Cheese

1. Cut all vegetables set aside
2. Start boiling water and cook pasta once it comes to a boil.
3. MAKING THE CREAM SAUCE: Heat the heavy cream on medium heat witht he vegetable stock, salt and pepper until little bubbles start to form on the edge of the pot.
4. Add the parmesan cheese.
5. Cook the vegetables in the saute pan. Add noodles and sauce. Cook until hot.


Rock Shrimp and Caramelized Onion Cheesecake (Appetizer)
Animator’s Palate, Disney Dream
Makes 1 (9-inch) cheesecake

Crust Ingredients
1 1/2 cups panko (Japanese bread crumbs)
6 ounces freshly grated Parmesan cheese
6 tablespoons unsalted butter, melted

Shrimp Filling Ingredients
1 tablespoon olive oil
1 onion
1 1/4 pounds raw shrimp, cleaned
2 teaspoons sesame seeds
28 ounces cream cheese
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3/4 cup liquid eggs
1 1/4 cups heavy cream
1/2 cup shredded smoked Gouda
1/4 cup chopped fresh parsley
Micro greens, for garnish

Asian Barbecue Sauce Ingredients
1 teaspoon vegetable oil
1 tablespoon minced shallot
1 tablespoon minced garlic
2 1/2 teaspoons Asian barbecue sauce*
1 teaspoon hot bean sauce*
1 tablespoon hoisin sauce*
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
1/3 cup chicken stock

Method — For the crust:
1. Preheat oven to 350°F.
2. Combine all ingredients in medium bowl, stirring until well blended. Press mixture into the bottom of a 9-inch spring form pan. Bake crust until golden brown, about 15 minutes.
3. Cool completely before filling.

Method — For the shrimp cheesecake filling:
1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, and sauté until caramelized. Add shrimp, and sauté until just opaque. Stir in sesame seeds. Set aside to cool.
2. Combine cream cheese, salt and pepper in large bowl and beat with an electric mixer until fluffy. Beat in eggs 1 at a time; add cream, beating until well combined. Stir in smoked Gouda and chopped parsley.
3. Spoon filling into crust. Place cheesecake on a baking sheet. Bake until cake puffs and top browns, but the center wobbles just slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
4. Run a long, thin knife around pan sides to loosen cheesecake Carefully remove ring, and cut into 14 pieces.
5. Serve at room temperature with barbecue sauce and micro greens.

Method — For the Asian barbeque sauce:
1. In a small saucepan over medium heat, combine vegetable oil, shallots and garlic. Sauté until fragrant, about 1 minute.
2. Add Asian barbecue sauce, hot bean sauce and hoisin sauce; cook for 3 minutes. Add sherry and cook for 1 minute. Add soy sauce, sugar and stock; cook for 5 minutes. Transfer mixture to a blender and process until liquefied. Let cool.
*Asian barbeque sauce, hot bean sauce and hoisin sauce are all typical condiments used in Asian cooking. They are available at Asian-foods stores, and in many grocery stores.


Chocolate Souffle
Palo, Disney Dream
Serves 6

3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated
Vanilla Sauce (recipe follows)
1. Preheat oven to 350°F.
2. Set a full kettle of water on to boil.
3. Butter six 4-ounce soufflé cups and coat with sugar; set aside.
4. Bring the milk to a boil in a small saucepan, meanwhile; melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk to a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
5. Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
6. Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
7. Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway the sides of the soufflé cups.
8. Bake for 20 minutes. Serve immediately, with warm vanilla sauce.

Vanilla Sauce
1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks
1. Bring cream and vanilla bean to a low boil in saucepan over medium heat.
2. Combine sugar and egg yolks.
3. Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.



Strawberry Cheesecake
Enchanted Garden, Disney Dream
Makes 1 (10-inch) cheesecake

Graham Cracker Crust
2 cups graham cracker crumbs
1 stick unsalted butter, melted
1/2 cup sugar
1 pinch cinnamon

Strawberry Cheesecake
1 (1-pound) bag frozen strawberries, thawed
5 (8-ounce) blocks cream cheese, at room temperature
1 1/4 cups sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
3 large eggs
1 drop red food coloring
1/4 cup heavy cream

For the graham cracker crust:
1. Preheat oven to 325°F.
2. Combine graham cracker crumbs, butter, sugar and cinnamon in a medium bowl. Stir until mixture is uniform and clumps together like wet sand.
3. Press mixture into the bottom and 1 inch up the sides of a 10-inch springform pan. Bake for 10 minutes, then cool completely before using.

For the strawberry cheesecake filling:
1. Preheat oven to 325°F.
2. Puree strawberries in a food processor. Set aside.
3. Combine cream cheese, sugar, lemon juice and vanilla extract in a large bowl. Beat with an electric mixer at low speed until combined, and then increase mixer speed to medium. Beat until batter is very smooth, about 5 minutes, scraping the sides of the bowl occasionally.
4. Sift the flour into the cream cheese mixture and beat until fully combined.
5. Add eggs, one at a time, beating until mixture is smooth. Slowly add reserved strawberry puree, red food coloring and heavy cream, and beat until mixture is completely combined.
6. Scrape the sides of the bowl to ensure the batter is mixed well. Pour batter into prepared crust, smoothing the top.
7. Bake until cheesecake is set, but still wobbles slightly, about 55 minutes to 1 hour. Cool in pan on a wire rack for 2 hours, then refrigerate overnight.
8. Dip a long, thin knife in hot water, and run it along the sides of the cheesecake to loosen it from the pan. Carefully remove the ring.
Cook’s Note: To create the miniature cheesecakes served at Enchanted Garden, prepare cheesecake according to the recipe, but instead of baking in a springform pan, make the cheesecakes in small cake rings, sold in specialty-foods stores. Reduce baking time by 15 minutes.




Le Cellier Caesar
Le Cellier, Epcot

1 part Iceberg Vodka
2 parts Clamato juice
dash of Worcestershire (Duffy's sauce is the real thing if you can find it)
dash of Tabasco
pinch of salt and two pinches of ground celery seed.

Stir or shake well and garnish with a stalk of celery.


English Rose
Rose & Crown, Epcot

1 oz gin
1 oz apricot brandy
.5 oz sweet vermouth
1 oz orange juice
.5 oz pineapple juice
.5 oz cranberry juice


Leaping Leprechaun
Rose & Crown, Epcot

1 part rum
1 part vodka
1 part Midori
2 parts sweet and sour
3 parts Sprite


Moroccarita
Kiosk, Morocco Pavilion, Epcot

2 parts vodka
1 part triple sec
1 part lemon juice
1 part lime juice
2 parts sweet and sour mix

Mix well and serve over ice.

Lime Margarita
Margarita Stand, Mexico, Epcot

2 oz tequila
1 oz triple sec
2 oz sweet and sour mix
1 oz simple syrup
A good squeeze of Rose's lime juice - maybe a little less than 1 oz.

Blend with ice and serve in a salt rimmed glass.


Strawberry Margarita
Margarita Stand, Mexico, Epcot

2 oz tequila
1 oz triple sec
2 oz sweet and sour mix
1 oz frozen strawberries in syrup or Monin or Island Oasis strawberry puree.

Blend with ice and serve in a salt rimmed glass.

[Disney Pal]

I was wondering about a recipe for a candy they sold on the Boardwalk at Sea Shore Sweets a couple of years ago called Peanut Butter Heaven. It had crushed pretzels with a whipped peanut butter middle dipped in chocolate. We went back this year and the people working there told me they never heard of it. Has anyone had this before and if so, possible recipe???? It was so YUMMY! :)

[teacher31]

At Cape May last May, I had an incredible side dish of spicy wilted chard. I requested the recipe and didn't hear from them UNTIL YESTERDAY! 10 months later they replied. I couldn't be happier!

Spicy Cabbage with Rainbow Chard
Disney’s Yacht & Beach Club Resorts – Cape May Café

Yield: 2 ½ pounds


3 cups Green cabbage
1 Tablespoon Olive oil
¼ cup Onion, Julienned
1 ¼ cup Rainbow chard, sliced
1/3 cup Smoked bacon, chopped
1 Tablespoon Red chili flakes
To taste Salt & pepper
1/3 cup Butter

Method of Preparation
1. Heat olive oil with chopped bacon, onion and chili flake
2. Render fat for approx 1 minute.
3. Wilt cabbage on the hot water then and continue to sauté until cabbage is tender and begins to become translucent (approx 3 minutes).
4. Add Chard and wilt (additional 2 minutes).
5. Finish by tossing in with whole butter and salt and pepper to taste.
6. Serve promptly

[grimgrningghost]

I was wondering about a recipe for a candy they sold on the Boardwalk at Sea Shore Sweets a couple of years ago called Peanut Butter Heaven. It had crushed pretzels with a whipped peanut butter middle dipped in chocolate. We went back this year and the people working there told me they never heard of it. Has anyone had this before and if so, possible recipe???? It was so YUMMY! :)

Haven't had this but it sounds delicious! Hope someone here has the recipe!

[Tatania]

Baked Salmon Royale
Royal Palace, Disney Cruise Line
Yield: 4 servings

Truffled Cauliflower Puree
2 tablespoons unsalted butter
1 shallot, chopped
1 pound cauliflower, cored and cut into small florets
1 cup heavy cream
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
1 tablespoon white truffle oil

Sautéed Swiss Chard
1 tablespoon olive oil
1/2 small onion
2 cloves garlic
1 1/2 pounds Swiss chard (about 1 large bunch), cut into strips
1/2 cup dry white wine (such as Chardonnay)
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper

Baked Salmon
1 cup panko (Japanese bread crumbs)
1/3 pound smoked salmon, very finely chopped
1/3 cup prepared horseradish
1/3 cup plus 2 teaspoons olive oil, divided
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
4 (6-ounce) filets salmon

Beurre Blanc
1/2 pound (2 sticks) unsalted butter, divided
1 shallot, finely diced
1 celery stalk, sliced
1/2 leek, cleaned and sliced
1/2 cup dry white wine (such as Chardonnay)
1/2 cup fish stock
1/2 cup heavy cream
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper
Freshly chopped chives, optional

For the truffled cauliflower puree: Heat butter in a large stockpot over medium heat. Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper. Stir to combine.
Cover pot and bring mixture to a boil. Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes. Add salt and white pepper; stir in truffle oil.
Transfer mixture to a blender. Blend until smooth and creamy.

For the sautéed Swiss chard: Heat oil in a large skillet. Add onion and garlic, and sauté until fragrant. Add the Swiss chard and sauté until slightly wilted, about 4 minutes. Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes.

For the baked salmon: Preheat oven to 280°F. Combine panko, smoked salmon, horseradish, 1/3 cup olive oil, salt and pepper in a medium bowl. Stir until breadcrumbs absorb oil and mixture is combined.
Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear salmon on both sides, about 2 minutes per side. Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets. Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.
For the beurre blanc:
Cut butter into tablespoons. Reserve 2 tablespoons; set remaining butter aside.
Heat the reserved 2 tablespoons butter over medium heat. Sauté the shallot, celery and leek for 2 minutes. Add the wine and fish stock. Simmer until reduced by 2/3, about 10 minutes. Add heavy cream and simmer until mixture is reduced by 1/3.
Turn heat to low. Whisk remaining butter into wine mixture, one piece at a time, allowing each piece to melt fully before adding the next one. Season with salt and white pepper.
Strain mixture through a fine-mesh sieve into a bowl. Keep warm until ready to serve.

To serve:
Spoon truffled cauliflower puree onto the center of a plate and top with sautéed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.

Curried Carrot and Apple Soup
Enchanted Garden, Disney Dream Cruise Ship
Yield: 4 servings

1/4 cup vegetable oil
1 tablespoon plus 1 teaspoon curry powder
1 cup diced carrots (about 4 medium carrots) plus 1 whole carrot, divided
1 medium onion, chopped
2 Granny Smith apples, peeled and chopped
4 cups vegetable broth
Coarse salt, to taste
Freshly ground black pepper, to taste
Plain yogurt, fresh parsley, for garnish
Heat the oil in a large, heavy bottomed pot over medium heat. Add curry powder and cook, stirring, for 2 to 3 minutes. Add diced carrots, onions and apple, and stir until coated with the curry powder. Sauté for 5 minutes. Add broth, stirring to combine.
Cover the pot. Simmer, stirring occasionally, until carrots and apples are very soft, about 20 to 25 minutes. Puree in a blender, or with a hand-held blender. Taste, and add salt and pepper, if desired.
While soup is cooking, preheat oven to 400°F. Peel remaining whole carrot and cut into very thin curls. Roast for 3 to 5 minutes, or until ends are browned and crisp.
Top each bowl of soup with yogurt, roasted carrot curls and fresh parsley. Serve warm.


Pina Colada Bread Pudding
Disney Cruise Line, Various Restaurants
Yield: 12 servings


Bread Pudding
10 slices white bread
1/2 cup fresh pineapple, finely chopped
2 tablespoons melted butter
2 cups whole milk
6 eggs, beaten
1/2 cup heavy cream
1 cup sugar
4 tablespoons coconut milk
2 tablespoons coconut rum (optional)

Vanilla Rum Sauce
2 egg yolks
2 teaspoons cornstarch
1 cup plus 2 tablespoons whole milk, divided
1 teaspoon vanilla extract
1 tablespoon coconut rum

For bread pudding:
Preheat boiler. Cut bread into 1-inch cubes, spread on a cookie sheet, and broil until golden brown. Remove from broiler and reduce oven temperature to 350°F.
Combine toasted bread cubes and chopped pineapple in a large bowl, mixing thoroughly.
Spread bread mixture into a 13 x 9 x 2 inch baking pan. Drizzle with melted butter.
Warm milk in a medium saucepan over medium heat; do not boil. Whisk in eggs, heavy cream, sugar, coconut milk and rum. Remove from heat.
Pour custard over bread mixture. Use a fork to press bread down into the liquid until well soaked. Bake 35 to 40 minutes, or until pudding springs back in the center when pressed with a fingertip.
For rum sauce:
Combine egg yolks, cornstarch, 2 tablespoons milk, and 1 tablespoon sugar in a small mixing bowl, stirring until smooth.
Combine 1 cup milk, remaining tablespoon sugar, and vanilla in a small saucepan over medium heat. Bring to boil.
Whisk egg yolk mixture into boiling milk.
Immediately pour into a bowl in an ice bath to prevent curdling. Add rum and whisk thoroughly.
To serve: Cut warm pudding into 12 squares. Drizzle each piece with rum sauce before serving.

http://parksandresorts.wdpromedia.com/media/disneyparks/blog/wp-content/uploads/2011/02/res796454SMALL.jpg

Tres Leches Cake
Rancho del Zocalo Restaurante, Disneyland Resort (from Delicious Disney Desserts)

1 1/4 cups cake or pastry flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup canola oil
2 cups sugar, divided
1 teaspoon vanilla extract
5 large eggs
1 1/4 cups whole milk, divided
1 cup sweetened condensed milk
1 cup heavy cream
1 tablespoon rum (optional)
4 egg whites

Preheat oven to 325ºF. Lightly grease 13 X 9 X 2-inch cake pan. Whisk together flour, baking powder and salt in a small mixing bowl. Set aside. Combine oil, 1 cup sugar and vanilla extract in a large mixing bowl. Add the eggs one at a time and mix thoroughly. Stir in 1/2 cup of milk and gently fold in the flour mixture until just combined. Pour batter into cake pan and bake for 30 minutes or until it feels firm and an inserted toothpick comes out clean. Let cake cool to room temperature.
Pierce cake with a fork 30 to 40 times. Whisk together remaining 3/4 cup of milk, sweetened condensed milk, 1 cup heavy cream and rum (optional). Slowly pour over cooked cake. Refrigerate for at least 1 hour.
In a medium glass or stainless steel bowl, beat egg whites with an electric mixer on high speed until soft peaks form. With mixer running, add 1 cup remaining sugar in a steady stream, beating until stiff peaks form. Spread over top of cake. Broil 1 to 2 minutes until meringue is golden brown. (A scant dusting of powdered sugar will help meringue nicely brown and add crunch.)

Cooks’ note: Rancho de Zocalo at Disneyland Park serves a traditional Mexican version of Tres Leches with a whipped cream topping. To make, combine 3/4 cup heavy cream, 1 teaspoon vanilla and 1 tablespoon sugar in a medium bowl. With an electric mixer on medium-high speed, beat mixture until peaks form. Spread over top of cake.[


Chocolate Peppermint Cupcakes (seasonal)
Recipe Courtesy of Chef Jean-Marc Viallet, executive pastry chef, Disneyland Resort
In a mixer, blend 12 oz of butter with 18 oz of sugar, cream. Add 4 eggs one at the time, scrape the side of the bowl. Add 3 cups of all purpose flour, 1 tsp baking soda, 1 tsp baking powder and a pinch of salt, mix well. Add a mixture of ¾ cup of cocoa powder previously mixed with ¾ cups of hot water. Then add 1 tbsp of vanilla extract with 1 cup of sour cream. Scoop into paper lined muffin tin, add a mint patty on top and bake at 350ºF about 20 minutes. After cooling, pipe your favorite ganache icing flavored with mint extract if desired.

[Disneykidsdad]

Spicey Beef Empanadas
serves 4

Dough

6 c all purpose flour
1 tblsp sea salt
1/2 lb cold lard cut into small 1/4 inch cubes
1 egg beaten
1c water

Flling

1c lard, melted
2 1/2 c finely chopped white onion
1 1/2 lb cooked roast beeft cut into 1/4 inch cubes
2 tblsp paprika
1 tblsp red chili flakes
salt and pepper to tast

for the dough combine the flour and salt in a large bowl. With your fingers work the lard into the flour until mixture resembles coarse oatmeal. combine the egg with the water and gradually add to the flour mixture stirring with a wooden spoon until soft dough forms. transfer the dough to a floured surface and knead until smooth,about 5 minutes. cover and let rest.

For the filling, heat the lard in a large saute pan over medium heat until melted. Stir in the onions and cook until soft but not brown, about 10 min.
Remove pan from heat. Stir in beef,paprika,chili flakes,salt and pepper. cook for 2-3 min. stirring continously until meat is brown. Allow to cool.
Preheat oven 350 degrees
Roll out dough to 1/8 inch thick.

With round 5 inch cookie cutter stamp out 20 circles. Lightly brush the rims of each circle with water and put 2 tblsp of filling in each. Fold the dough in half to form semi circle and firmly press the edges to seal. Place the empanadas on a baking sheet and bake until golden brown about 15 minutes

Serve immediately

Maybe it's a bad memory but when I had these a few years ago, I don't remember there being cubes of meat in them. I remember it being ground beef. Am I wrong?

[Disneyfreak616]

Does anyone happen to have a recipe of the Caribbean Coconut Shrimp fro Rainforest Cafe?? TIA. :goodvibes

[Dziactor]

Anyone know the following recipes of the DCL Dream?

Curried Carrot with Apple Soup
Ginger Infused Carrot Soup
Chilled Strawberry Soup

[Dziactor]

Double Post

[Hmbldr]

Anyone know the following recipes of the DCL Dream?

Curried Carrot with Apple Soup
Ginger Infused Carrot Soup
Chilled Strawberry Soup

The Curried Carrot and Apple Soup is posted three posts back, #3046 courtesy of Tatinia

[bellebookworm9]

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.

= = = = = = = = = = =


Hi all, am new to this thread. I picked out a bunch of recipes and had them printed in a cookbook, which I am super excited about! :goodvibes

I want to make the Greek Pizza listed above, but I am very confused about why to use an upside down baking sheet to cook the pizza on? I have a large round baking sheet that I'm pretty sure is meant for pizzas, could I use that instead?

[greeneeyes]

Hi all, am new to this thread. I picked out a bunch of recipes and had them printed in a cookbook, which I am super excited about! :goodvibes

I want to make the Greek Pizza listed above, but I am very confused about why to use an upside down baking sheet to cook the pizza on? I have a large round baking sheet that I'm pretty sure is meant for pizzas, could I use that instead?


I don't see why not, the upside down sheet is to avoid the built up edges like a deep dish pizza.

[bellebookworm9]

I just made the Olivia's Cafe Key Lime Pie, and it's delicious! I think I'm going to attempt the Grand Floridian Corn Dug Muffins this evening. Earlier today I went grocery shopping for
~Rose & Crown Cottage Pie
~Captain's Grille Vegetable Spread
~Lunching Pad Veggie Pita Mix

but I was not able to find all the ingredients so my mom is going out later to try and find them. Thanks to everyone who has shared the awesome recipes!

[bellebookworm9]

I made the Grand Floridian corndog muffins last night. I bought 8 hot dogs instead of 9, so had a fewer muffins with more batter. But I couldn't figure out how exactly the half hot dogs were supposed to fit in the muffin tin? :confused3 So I cut them into quarters instead and put two quarters in each muffin. Is the cornbread supposed to cover the dogs? Mine didn't, and they look rather funny but taste fine.

I also made this recipe:
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.

1 tbsp of garlic is WAAAAAAAY too much! :scared1: I'm not sure if the recipe was miscopied here and that's supposed to be a teaspoon, but I might have to throw the rest out because the amount of garlic in it is just overpowering!

[GenieOfTheLamp]

Does anyone have the recipe for the Grand Floridian Cafe's Hollandaise sauce?

[Tatania]

bellebookworm9: Thanks for the heads up on the garlic. I'll make a note of that in my personal files.

Dziactor: Everyone who's tried it says the Chilled Strawberry Soup on DCL is the same recipe as 1900 Park Fare. Give it a try and see what you think. Carnival Cruises has a good Strawberry Bisque and it has the mint that is currently being added to the soup on DCL:

Chilled Strawberry Bisque
Carnival Fantasy

2 cups frozen strawberries
1 cup milk
1/2 cup of heavy cream (whipping cream)
1/2 cup sour cream
2 Tbsp. sugar
fresh mint for flavor and garnish

Puree strawberries, milk, cream and sour cream in blender or food processor until smooth. Stir in sugar. Chill 8 hours or overnight in refrigerator before serving.

Disneyfreak616 - There's a Red Lobster Coconut Shrimp recipe online which I've made and it was pretty good - but not the Rainforest Cafe.


Cheese Tortellini with Shrimp
Cape May Café, Beach Club, WDW

1 pound Shrimp, chopped
2 pounds Cheese Tortellini
3 cups Seafood Béchamel Sauce
3 cups Brandy Tomato mix
1 Tablespoon Fresh Chives, small chop
To taste Salt and Pepper

1. To the Béchamel Sauce, add Brandy Tomato Mix, keep warm.
2. Drop Tortellini in Pasta Pot
3. Sauté shrimp until hot.
4. Add heated Tortellini and Béchamel Brandy sauce to Shrimp and heat until 165°f.
5. Pour into oval pan and garnish with fresh chopped chives.

Seafood Bechamel Sauce
Yield: 1 gallon

¾ cup Flour
¾ cup Butter
1 cup Heavy Cream
1 cup Milk
1 cup Clam juice
To taste Salt
To taste White Pepper

1. Melt the butter in the kettle and add flour.
2. Mix thoroughly and cook for 5 minutes. Do not let burn or brown!
3. Whisk in the cream, milk, and clam juice and allow to cook 15 minutes or until thickened.
4. Simmer for 10 minutes.
5. Be sure to strain.
6. Cool.
7. Season at table

Lobster Tomato Base (Brandy Tomato Mix)

1 container, 16 ounces, Lobster Base
2 pounds Tomato Paste
64 ounces Brandy
:
Incorporate all ingredients with a whip or burre mixer.

Moroccan Meatballs
Tangierine Café, Morocco - Epcot

1 pound ground beef
¼ of one onion, chopped
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
spices: salt and pepper (you can add a dash of cumin if you want)

Mix all the ingredients well, so everything is mixed with the ground beef. Make small balls with your hands or a small scoop (ice cream scoop). Place them in either a large baking pan or baking dish and pour tomato sauce over the top of the meatballs. Bake at 350 degrees for 25 to 30 minutes.
Sauce: mix 4 tablespoons of tomato paste with 1-1/2 cups of water, add 2 teaspoons garlic and oregano




Butterfinger Cheesecake
Sunshine Seasons, The Land - Epcot
Yield: 1 10-inch cake

1 1/2 cups powdered sugar, sifted
2 1/2 pounds cream cheese
1/4 cup sour cream
5 each eggs
1/4 cup Butterfinger, crumbled
1/4 cup caramel
1 sponge cake round (see recipe below)
Butterfinger pieces for garnish
caramel for garnish

Place sugar in mixing bowl with cream cheese and sour cream and mix until smooth. Add eggs, one at a time. Mix until smooth. Add Butterfinger pieces and caramel and mix well.
Spray a 10" cake pan with pan spray. Line bottom of pan with a piece of parchment paper cut into 10" round. Cut sponge cake into 1/4" thin layer and place on bottom of pan. Fill with cheesecake mixture.
Bake 275 degrees for 1 hour, 30 minutes. Check by taking internal temperature with a probe thermometer. Internal temperature should reach 160 degrees. Cool overnight under refrigeration.
Remove cake from pan and garnish top of cheesecake with drizzled caramel and Butterfinger pieces.

Sponge Cake:
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour or 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar

Heat oven to 375 degrees. Line pan with cooking parchment paper, aluminum foil or waxed paper. Spray with pan spray.
Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. Cool on wire rack at least 30 minutes.



Strawberry Shortcake
Sunshine Seasons, The Land - Epcot
Yield: 12 servings

2 quarts fresh strawberries
1 sponge cake sheet (see recipe below)
1 quart whipped cream
1/2 cup powdered sugar
1/4 cup strawberry glaze
strawberries for garnish
Strawberry glaze for garnish

Wash and dry strawberries. Remove stems and cut in half lengthwise. Prepare whipped cream by placing whipping cream in mixer on high speed. Whip for 1-2 minutes. Once cream starts to show some body, add powdered sugar and continue to whip until it forms stiff peaks.
Cut sponge cake sheet into three layers vertically. Lay first layer of sponge inside 8 x 12 rectangular cake frame. Top with whipped cream and strawberries. Repeat process three times. Remove frame and ice sides with whipped cream. Comb top of cake and garnish with split strawberries and drizzled strawberry glaze.

Sponge Cake:
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour or 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar

Heat oven to 375 degrees. Line pan with cooking parchment paper, aluminum foil or waxed paper.
Spray with pan spray. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth.
Pour into pan, spreading to corners. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. Cool on wire rack at least 30 minutes.

Chocolate Mousse Cake
Kringla Bakeri og Café, Norway - Epcot
Yield: 14 servings

½ each 10” chocolate sponge cake
1 ounce rock candy syrup
1/8 ounce Triple Sec
28 ounces heavy whipping cream
14 ounces melted chocolate
6 ounces chocolate granache (for top)
4 ounces chocolate shavings
7 ounces heavy whipping cream (for rosettes)
14 each chocolate flowers for garnish

Ganache:
8 ounces semi sweet chocolate
16 ounces heavy cream
10” round cake ring
10” cardboard circle

Melt chocolate in a hot water bath. Melt ganache separately in a hot water bath. Whip heavy cream until soft peaks are formed. Do not overmix. Refrigerate.
Cut sponge cake in half through the thickness. Place cake on top of cardboard, cut side up. Evenly sprinkle rock candy syrup over cake. Place the metal cake ring around cake so that it is centered. Fold melted chocolate into whipped cream. Do not overmix. Place chocolate mousse mixture on next and spread evenly over entire cake. The mousse must be smooth when finished. Chill cake until the mousse has solidified. Pour melted granache over cake. Make a smooth, even layer with a spatula. Before serving, pipe a whipped cream rosette near the outer edge of each slice. Garnish with chocolate flowers that are leaning against the rosette. Cut with a hot knife, cleaning knife after each cut.

[Tatania]

I just got back form the World and I had a delicious cauliflower soup at Kringla Bakeri og Cafe in Epcot.
I asked the CM at Kringla if I could get the recipe, leaving my name and email address, but to date I've not received it. While I'm still hoping to receive it, I am also looking for it elsewhere, in case it never comes in. Does anyone have this recipe?

No wonder it's good with all that butter and cream :thumbsup2

Cauliflower Soup
Kringla Bakeri og Cafe & Akershus Royal Banquet Hall, Epcot
8 servings

Ingredients for cauliflower soup:
4 tablespoons whole butter
1 large onion, diced
¼ chopped shallots
1/8 cup roasted garlic puree
4 pounds cauliflower florets
¼ cup EJ Brandy
2 2/3 cup of chicken stock
1 ½ quarts of heavy cream
1 tablespoon fresh chopped thyme
To taste allspice
To taste crushed red pepper
To taste kosher salt
To taste ground white pepper
½ cup butter

Method of preparation for cauliflower soup:
1. On a cookie sheet, roast the shallots, garlic, onions until tender on 350° degree oven. When cooled, puree in a blender.
2. Roast the cauliflower until lightly colored.
3. In a large soup pot, melt 4 tablespoons of butter. Add onions and shallots.
4. Add the florets and allow to slightly brown, stir in garlic puree.
5. Deglaze the pot with the brandy.
6. Add chicken stock and cream. Allow the florets to soften until fork tender.
7. Puree with a stick blender or in a blender.
8. Add spices to taste.
9. Add the remaining butter to finish soup.

Chive Oil for Garnish
1 cup chives
1 cup olive oil blend
1. In a airtight container, let steep a minimum of 24 hours.
2. Stain though a cheesecloth.
3. Store in airtight container.

Sourdough Croutons for Garnish
½ loaf of sourdough baguette
Olive oil blend to lightly coat
To taste salt
To taste pepper
1. Small dice sourdough baguette and place in a bowl.
2. Lightly toss with oil, salt and pepper.
3. Place on a cookie pan and cook at 350° until golden brown.


Habibi Daiquiri
Drink and Snack Stand, Morocco, Epcot

1 part rum
2 parts sweet and sour mix
1 part Monin or Island Oasis strawberry puree or frozen strawberries in syrup

Blend with ice, pour into a glass and top with a small amount of orange blossom water.

Moroccarita
Kiosk, Morocco Pavilion, Epcot

2 parts vodka
1 part triple sec
1 part lemon juice
1 part lime juice
2 parts sweet and sour mix

Mix well and serve over ice.


Heavenly Clouds
Nine Dragons, China, Epcot

1 part coconut rum
1 part Midori liqueur
3 parts pineapple juice
Half and Half

Stir and THEN gently pour half & half on top to float and create the clouds. If you have trouble getting the cream to float, try pouring over the back of a spoon.


Pomegranate Cosmopolitian
Tutto Italia, Epcot

1 part Pama liqueur
1 part Citron Vodka
2 parts cranberry juice
squeeze of lime

Shake vigorously with ice and serve in a martini glass.


Sangrita
La Cava del Tequila, San Angel Inn, Epcot
Makes 1 gallon

24 oz. Tomato Juice
6 Serrano Peppers (very fine chopped)
Half of a Red Onion (very fine chopped)
17 Mint Leaves (very fine chopped)
7 oz. Fresh Lime Juice
7 oz. Fresh Grapefruit Juice
7 oz. Fresh Orange Juice
Salt to taste

This salsa-like chaser follows a tequila shot at La Cava del Tequila. Mix all the ingredients together and shake well.

[Tatania]

http://farm5.static.flickr.com/4048/4570076776_3f81d81af8_m.jpg

Couscous Mrouzia - braised beef served with prunes, balsamic vinegar, honey, sesame seeds, and eggs
Restaurant Marrakesh, Epcot

2 onions sliced
1 cup dry raisins soaked in hot water
1 tablespoon ground ginger
1 tablespoon turmeric
1/2 cup sugar
1 tablespoon cinnamon
1 pinch saffron
1 cup honey
salt and black pepper to taste

In a small pot, sweat onions. Add all ingredients and cook for at least 45 minutes

Beef Tagine for Mrouzia.

1 pound stew beef cut into cubes
1/2 cup chopped tomatoes
1/2 cup chopped onions
1 tablespoon ginger
1 tablespoon black pepper
1 tablespoon turmeric
1 tablespoon salt
1 cup water

In a large pot, sauté all ingredients except water until brown. Add 1 cup of water and cook until tender.

Both items are served on Couscous.


http://www.raglanroadirishpubkc.com/wp-content/gallery/otherphotos/fish-and-chips.jpg

Fish and Chips

Raglan Road, Downtown Disney

For the Battered Fish:
1 piece of cod (approx 5oz/150g)
Sunflower oil, for deep-frying
1oz/30g plain flour
3oz/90g cornflour
8flozs/225ml lager or for non-alcoholics - sparkling water
Salt and black pepper to season
Grated rind of ½ a lemon

For the Chips:
2 Maris piper potatoes

For the Battered Fish:
To make the beer batter, sift the flour and cornflour into a bowl. Make a well in the centre and add the lager. Whisk the liquid ingredients together and then gradually whisk into the flour mixture until you have achieved a smooth batter and store in the fridge. Cut the fish into pieces if desired, or leave the fish in one large piece. Dust the strips of fish in a light coating of flour and then dredge in the batter, shaking off any excess.
Deep-fry for about 5 minutes, or until cooked through and golden brown. You may have to do this in batches depending on the size of your fryer. If you are cooking larger pieces of fish start cooking it in the fryer and then transfer to the oven to finish cooking.
For the Chips:
Wash and peel the potatoes. Cut the potatoes into thick cut chips and store in water until required. Pat the cut chips dry with a paper towel prior to cooking. Deep fry in hot oil until almost fully cooked. Lift the chips and allow the oil to heat back again and then drop them in for a final 30 seconds until they are crisp and golden brown.

For the Minted Peas:
For the minted peas, heat a pan on a medium heat.
Add the chopped onion and cook for 1-2 minutes until soft.
Add the frozen peas and cook for 2-3 minutes or until just soft.
Add chopped mint and a squeeze of lemon juice, combine well.
Season to taste with salt and black pepper.
Remove from heat and leave in pan until ready to serve.



Traditional Irish Coffee
Raglan Road, Downtown Disney

Hot Coffee
2 Cocktail Sugar Cubes
Jigger of Irish Whiskey
Dollop of light Whipped Cream
Fill an Irish Coffee Glass with Hot Water to pre heat then empty. Pour Hot Coffee into a hot glass until it is about 2/4 full. Drop in 2 Sugar Cubes, stir until sugar cubes is thoroughly dissolved. Add full jigger of Whiskey to add proper taste & body. Top with lightly whipped Cream by pouring gently over of a spoon. Enjoy while piping hot.


Easter Bunny Cocktail
Raglan Road, Downtown Disney

2 oz vodka
1 1/2 oz brown creme de cacao
1 tspn of cherry brandy
1 tspn of chocolate syrup

Combine the vodka and creme de cacao in a cocktail shaker with ice. Shake well then strain into a chilled martini glass. Carefully a teaspoon of chocolate syrup and cherry brandy. Don’t stir these in, just let them settle within the glass.


http://www.raglanroadirishpubkc.com/wp-content/gallery/cache/335__320x240_kinky-crab.jpg
Kinky Crab - Kilmore Quay crab spring rolls
Raglan Road, Downtown Disney, Appetizer

1 tbsp mayonnaise
1 tsp Dijon mustard
225 g/8oz fresh white crabmeat
1 tbsp chopped fresh mixed herbs (such as basil and coriander)
50 g/2 oz watercress, well picked over, plus extra to garnish
4 x 25 cm/10 in spring roll wrappers, thawed
1 egg yolk mixed with 2 tsp water
sunflower oil, for deep-frying
about 4 tbsp chilli jam
salt and freshly ground black pepper

Place the mayonnaise in a small bowl and beat in the mustard. Finely flake the crabmeat with a fork, removing any stray pieces of shell or cartilage as you go. Place in a bowl and add the mustard mayonnaise, the mixed herbs and watercress. Stir well to combine and season to taste.
Place a spring roll wrapper at an angle on a chopping board so that one of the corners points towards you. Brush around the edges with egg wash and then spoon about a tablespoon of the crab filling in a line near the top corner. Fold over to enclose and then roll it towards you a little. Fold in the sides and continue to roll up into a nice cylinder shape. Place on a non-stick baking sheet and repeat with the remaining ingredients until you have four spring rolls in total. Lightly brush with the remaining egg wash and chill for 30 minutes.
When ready to serve, pour enough of the oil into a deep-fat fryer or deep-sided pan to a depth of 6-7.5 cm/2 1/2-3 in and heat to 180C/350F, or until a small piece of white bread turns golden brown in about 30 seconds. Deep-fry the spring rolls for 3-4 minutes or until crisp on all sides and lightly golden. Drain well on kitchen paper.
To serve: Using a sharp knife, cut off very ends of each spring roll so that they will sit well on the plate, then cut each one in half on the diagonal. Set on serving plates and drizzle over the chilli jam. Garnish with the watercress.


http://www.raglanroadirishpubkc.com/wp-content/gallery/blog-pics/chicken-pie-pic.png
Pie in the Sky – Chicken and Wild Mushroom Pie
Raglan Road Restaurant and Pub, Downtown Disney (with measurements)


4 large chicken breasts-diced
1 leek-thinly sliced
1 large onion
7oz/200g forest mushrooms
3 cloves garlic-crushed
1oz/25g butter
1oz/25g plain flour
2oz/50g grated cheddar cheese
1/2 glass white wine
14floz/400ml milk

For the Topping:
1 sheet of puff pastry-ready rolled
Heat a large shallow saucepan with the butter (and a little bit of oil to stop the butter from burning).
Add in the chicken and cook for 4-5 minutes. Add in the leeks, garlic and mushrooms at this stage together with a little seasoning.
After a further 5 minutes sprinkle in the flour and use this to dry up any liquids in the pot (and thicken the sauce).
Pour in the white wine, cheese and the milk at this stage and allow the mixture to come to a gentle boil whilst stirring all the time. If you like you could add a little cream as well.
Simmer for 5-6 minutes and then transfer to a large casserole dish.
Neatly arrange the pastry on top.
Brush the pastry lightly with a little egg wash glaze and bake in a preheated oven (190C/375F/Gas Mark 5) for approximately 30 minutes. Serve with a Rocket Salad

http://www.raglanroadirishpubkc.com/wp-content/gallery/cache/342__320x240_mustard-crusted-rack-of-lamb.jpg
Mustard-Crusted Rack of Lamb
Raglan Road, Downtown Disney (Seasonal Easter menu)

6 individual racks of Lamb, about 2-3 bones each, French trimmed
4 tsp. Dijon mustard
2 tbsp. chopped fresh parsley
4oz/2 cups fresh white breadcrumbs
1oz/¼ cup plain (all purpose) flour
½ tsp. tomato Purée (tomato paste)
½ cup of red wine
1½ cups of beef stock
½ tsp. chopped fresh rosemary leaves
A few handfuls of fresh redcurrants (optional)
Salt and freshly ground black pepper
1. Preheat the oven to 200°C (400°F), Gas Mark 6
2. When you are ordering the lamb, ask the butcher to French trim them for you. This peels all the fat of the bones and leaves the bones exposed. With a palette knife spread the mustard over the racks of lamb.
3. Mix the parsley and breadcrumbs together or blend in a food processor if you wish, then press the breadcrumb mixture on top of the mustard-coated racks.
4. Transfer the lamb to a roasting tray and bake in the oven for 18 – 20 mins, depending on how you like your meat cooked. Remove from the oven , then take the lamb out of the roasting tray and allow to rest for 5 mins. Carve as required.
5. While the lamb is resting, make the gravy. Remove the grease from the roasting tray, then put the roasting tray over a medium heat on the hob. Sprinkle in the flour and mix quickly until the flour gets a nice dark brown color. Turn down the heat a little and mix in the tomato Purée thoroughly. Pour in the red wine and stock and whisk continuously as the mixture begins to thicken. Bring to the boil, then strain the mixture into a clean saucepan and boil for 4-5 mins to reduce. Add the rosemary to the gravy at this stage. If you wish, you could throw a few handfuls of fresh redcurrants into the pan as well. Season Lightly.
6. To serve, slice the rack of lamb into individual cutlets, arrange on serving plates and drizzle with the gravy.

[disney4metoo]

We were at the California Grill two weeks ago and we had the pea risotto. It was delicious with the pork tenderloin. I would love to have the recipe! I check the index but I did not see it. Does anyone have the recipe? Thank you so much!

[greeneeyes]

did a little searching around and found this on another site; I've never eaten there so I'm not sure, but I found a recipe for a pea risotto from the Cali Grill, but it was served with a different protein...could this be it?

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

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.

[lflax]

I am having trouble finding two recipes that we recently enjoyed at 1900 Park Fare. They are the salmon and also a salad that had zucchini, summer squash, onions and some sort of vinegar dressing. Can anyone help?

I miss the delicious Disney food already!!!

[rlovew]

We as moderators of the overall forum just realized that Piratesmate had not been updating the index. I have written things down and will be updating the index over the next few days (it may take a week to get it o\all in there). I will post again here when it is updated and after this we will update it more regularly.

Rebecca

[disney4metoo]

did a little searching around and found this on another site; I've never eaten there so I'm not sure, but I found a recipe for a pea risotto from the Cali Grill, but it was served with a different protein...could this be it?

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

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.

Thank you so much! :goodvibes

[ksloane]

We as moderators of the overall forum just realized that Piratesmate had not been updating the index. I have written things down and will be updating the index over the next few days (it may take a week to get it o\all in there). I will post again here when it is updated and after this we will update it more regularly.

Rebecca


Thanks so much! I love this thread.

[aelliflame]

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.

I just got a new cookbook with that recipe, so here you go.
Chocolate Cream Cheese Buckle
Cinderella's Royal Table

Cream cheese filling:

8 ounces cream cheese, softened
1/3 cup plus 1 tablespoon granulated sugar
1 egg
1 teaspoon vanilla extract

Streusel Topping:

1/2 cup granulated sugar
4 tablespoons all purpose flour
1 teaspoon ground cinnamon
4 tablespoons butter, softened

Chocolate cake:

1 boxed chocolate cake mix (do not use cake mix with pudding or chocolate syrup)
1 1/2 cups semisweet chocolate chips

For Cream Cheese Filling:

Mix cream cheese, sugar, egg, and vanilla in mixer on low speed until combined; set aside.

For Streusel Topping:
Mix sugar, flour, and cinnamon in medium bowl with fork. Mix in butter until crumbly; set aside.

For Chocolate Cake:

Prepare cake batter according to package direction. Fold in chocolate chips.

To Assemble:

1) Preheat oven to 375 degrees F. Spray muffin pans with cooking spray or line with paper baking cups.
2) Fill each muffin cup halfway with chocolate batter. Spoon about 1 tablespoon of cream cheese filling on top of chocolate batter. Sprinkle streusel topping over muffins.
3) Bake 18 to 20 minutes or until toothpick inserted in the chocolate comes out clean. (The cream cheese center should remain moist.) Cool 10 minutes before removing from molds.

[aelliflame]

I'm sorry if I get excessive here, but I have quite a few recipe requests and if anyone has any of these I would be very grateful if you shared them.

The Studios:
Starring Rolls: Fruit Tart

Old Key West:
Olivia's: Coconut encrusted mahi mahi with spiced citrus glaze and mashed boniato
also their Banana Bread Pudding Sundae

Magic Kingdom:
Main Street Bakery: Banana Bread Pudding
Pecos Bill: I want the recipe for their deluxe burger with the onion rings and barbecue sauce

Epcot:
Kringla Bakeri og Cafe: Pear Almond Tart
Le Celier: Duck Three ways

[bradhall]

I am trying to find it! Does anyone know what it is? thank you!

[Tatania]

I know it's likely nothing fancy - but it was delicious!
Anyone have the recipe [for the dressing at Hoop De Doo review]?

Vinaigrette
Hoop De Doo Review, Disney's Fort Wilderness Resort
Yield: 1 Pint

1/4 tsp Salt
1/2 tsp Chopped Green Olives
1/4 tsp Dry Mustard
1 tsp Chopped Red Pepper
1/2 tsp Sugar
1/2 tsp Chopped Parsley
1/8 tsp Fresh Ground Pepper
1/2 tsp Chopped Green Onion
1/2 tsp Crushed Basil Leaves
1/2 tsp Chopped Spanish Onion
1/4 tsp Crushed Oregano Leaves
1/2 Each Garlic Clove
1/4 Cup Red Wine Vinegar
1 1/4 Cup Vegetable Oil
1/2 tsp Chopped Sweet Relish
1/2 Chopped Hard-Cooked Egg
1/2 tsp Chopped Capers

In a dressing bottle, combine Salt, Mustard, Sugar, Pepper, Basil,
Oregano, and Vinegar. Shake well. Then add Relish, Capers, Olives, Red
Pepper, Parsley, Onion, and Garlic. Mix. Add Vegetable Oil and Egg and
stir gently with a spoon.


http://farm5.static.flickr.com/4013/4624215672_98c9b50ea5_m.jpg
This version used a garnish of Salted Hazelnut Brittle.

Valhrona Chocolate Terrine with Amarena Cherries and
Salted Valhrona Chocolate Ice Cream
Artist Point, Disney's Wilderness Lodge

Salted Valhrona Chocolate Ice Cream
Yield: 1 Quart

10 Oz Valhrona Chocolate
2 1/3 Cup Heavy Cream
2 1/3 Cup Whole Milk
1 Cup Sugar
6 Each Egg Yolks, fresh
1/2 Oz Maldon Sea Salt

1. In a mixing bowl, combine half the sugar and egg yolks. Whip until
pale yellow in color then set aside.
2. Combine milk, cream, and remaining sugar in a pot. Bring up to a
steam.
3. Temper warm cream mixture into lightly whipped egg yolks.
4. Return to heat and cook on low flame until mixture lightly
thickens.
5. Pour half of this custard over chocolate in a bowl, allow the
chocolate to melt.
6. Pour remaining custard into chocolate mixture, and then stir in sea
salt.
7. Strain through a chinoise and allow to chill in the refrigerator.
8. Run through an ice cream machine following manufacturer?s
directions.

Valhrona Chocolate Terrine
Yield: 4 Servings

3/8 Pound Valhrona Chocolate
1/8 Quart Heavy Cream
2/3 Oz Butter
Amarena Cherries, (there are several brands available in gourmet stores or online)

1. Prepare your Salted Valhrona Chocolate Ice Cream using the recipe above.
2. Cut Chocolate into small pieces in a bowl and set aside.
3. Heat the Heavy Cream and Butter until steam appears.
4. Pour Heavy Cream mixture over the Chocolate and stir until smooth.
This creates a Ganache.
5. Pour the Ganache into a prepared terrine mold lined with plastic.
Wrap tightly with plastic and place into the refrigerator.
6. Top with Amarena Cherries before serving.

[Tatania]

Watermelon Arugula Salad
The Wave, Disney's Contemporary Resort
Serves 4

5 ounces baby arugula
8 ounces feta cheese, crumbled
20 pitted kalamata olives
1/3 cup candied pecans
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
8 (4-inch) wedges seedless watermelon
6 teaspoons aged balsamic vinegar, divided

1. Combine arugula, feta cheese, olives, and candied pecans in a large bowl.
2. Whisk together white balsamic vinegar and oil in a medium bowl. Add half of vinaigrette to arugula mixture. Gently toss, slowly adding more vinaigrette until mixture is coated.
3. Place 2 wedges of watermelon on each plate; evenly drizzle each with 1 1/2 teaspoons aged balsamic vinegar. Evenly distribute arugula mixture over watermelon wedges; serve immediately.


Big Thunder Ribs
Big Thunder Ranch Barbecue, Disneyland Park
Serves 4 to 6

1 1/2 cups Citrus Roundup BBQ Rub (recipe follows)
1 (4-pound) rack pork spareribs, trimmed of excess fat
1/2 cup water
1 cup favorite barbecue sauce

1. Sprinkle Citrus BBQ Rub on both sides of ribs, rubbing the meat to adhere. Cover with plastic wrap. Refrigerate for 8 hours, or overnight.
2. Preheat oven to 350° F. Place ribs in a roasting pan or on a baking sheet, and pour water into pan. Cover with foil and roast for 1 hour.
3. Remove the pan from oven and uncover. Pour off any excess water. Evenly coat top of ribs with barbecue sauce. Return pan to oven and roast for 30 minutes more.
4. Remove the pan from the oven and cover lightly with foil. Let ribs rest for 10 minutes.
5. Slice the ribs between each bone with a serrated knife. Serve immediately.

Citrus Roundup BBQ Rub
2 1/2 tablespoons lemon pepper
2 tablespoons seasoning salt
2 tablespoons paprika
1 tablespoon sugar
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 tablespoon cayenne pepper

Combine all ingredients in a medium bowl. Stir to combine.

Chef Mickey says: "BBQ Rub" is a mixture of finely ground dry seasonings that add extra flavor to the ribs. Depending how much you use it can also form a nice crust on the meat.


Strawberry Shortcake with Lemon Cornbread
Yachtsman Steakhouse, Disney's Yacht and Beach Club ResortsServes 12

Grand Marnier Strawberries
7 1/2 cups fresh strawberries, hulled and sliced
1/3 cup Grand Marnier
3 tablespoons sugar

Lemon Cornbread
1/2 cup canola oil
1 1/4 cups whole milk
2 eggs
1/2 cup all-purpose flour
11/4 cups sugar
2 tablespoons baking powder
1/2 cup cornmeal
1/4 cup lemon juice
3 tablespoons fresh lemon zest
Fresh whipped cream, crème fraîche or vanilla ice cream, for serving

Lemon Syrup
1/2 cup sugar
1/2 cup water
1/4 cup lemon juice
Zest of 1/2 lemon

For Strawberries:
1. Combine 1 1/2 cups strawberries, Grand Marnier and sugar in a blender, blending until smooth.
2. Combine remaining strawberries with puréed mixture in a large mixing bowl. Set aside to marinate.

For cornbread:
1. Preheat oven to 300° F. Grease and flour 13 X 9 X 2-inch baking pan.
2. Beat oil, milk and eggs in a large bowl using an electric mixer.
3. Sift together flour, sugar and baking powder in a separate bowl. Gradually mix the dry ingredients into the wet, stirring until smooth.
4. Stir in cornmeal, then lemon juice and zest.
5. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes.

For lemon syrup:1. Mix sugar and water in a small saucepan; bring to a boil over high heat.
2. Reduce heat to medium and continue to cook for 1 minute.
3. Remove from heat and add lemon juice and zest.
4. If not using immediately, refrigerate in an airtight container.

To serve:
1. Cut cooled cornbread into 12 squares, trimming off top crust.
2. Drizzle each square of cornbread with 1 tablespoon of lemon syrup. Allow syrup to soak in for 2 to 3 minutes.
3. In a buttered frying pan, sear both sides of cornbread until golden brown.
4. Top cornbread square with Grand Marnier strawberries, then top with whipped cream, crème fraîche or vanilla ice cream.

[Sand]

Here is the recipe for DCL Dream - Animators Palette Sesame-Flavored Shrimp and Caramelized Onion Cheesecake with Asian BBQ Sauce from disneypaks blog: http://disneyparks.disney.go.com/blog/2011/03/bake-it-yourself-recipe-for-an-animators-palate-appetizer/

Crust
1 1/2 cups panko (Japanese bread crumbs)
6 ounces freshly grated Parmesan cheese
6 tablespoons unsalted butter, melted

Shrimp Filling
1 tablespoon olive oil
1 onion
1 1/4 pounds raw shrimp, cleaned
2 teaspoons sesame seeds
28 ounces cream cheese
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
3/4 cup liquid eggs
1 1/4 cups heavy cream
1/2 cup shredded smoked Gouda
1/4 cup chopped fresh parsley
Micro greens, for garnish

Asian Barbeque Sauce
1 teaspoon vegetable oil
1 tablespoon minced shallot
1 tablespoon minced garlic
2 1/2 teaspoons Asian barbecue sauce*
1 teaspoon hot bean sauce*
1 tablespoon hoisin sauce*
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
1/3 cup chicken stock

For the crust:

1.Preheat oven to 350°F.
2.Combine all ingredients in medium bowl, stirring until well blended. Press mixture into the bottom of a 9-inch spring form pan. Bake crust until golden brown, about 15 minutes.
3.Cool completely before filling.
For the shrimp cheesecake filling:

1.Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion, and sauté until caramelized. Add shrimp, and sauté until just opaque. Stir in sesame seeds. Set aside to cool.
2.Combine cream cheese, salt and pepper in large bowl and beat with an electric mixer until fluffy. Beat in eggs 1 at a time; add cream, beating until well combined. Stir in smoked Gouda and chopped parsley.
3.Spoon filling into crust. Place cheesecake on a baking sheet. Bake until cake puffs and top browns, but the center wobbles just slightly when pan is shaken, about 1 1/2 hours. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
4.Run a long, thin knife around pan sides to loosen cheesecake. Carefully remove ring, and cut into 14 pieces.
5.Serve at room temperature with barbecue sauce and micro greens.
For the Asian barbeque sauce:

1.In a small saucepan over medium heat, combine vegetable oil, shallots and garlic. Sauté until fragrant, about 1 minute.
2.Add Asian barbecue sauce, hot bean sauce and hoisin sauce; cook for 3 minutes. Add sherry and cook for 1 minute. Add soy sauce, sugar and stock; cook for 5 minutes. Transfer mixture to a blender and process until liquefied. Let cool.
*Asian barbeque sauce, hot bean sauce and hoisin sauce are all typical condiments used in Asian cooking. They are available at Asian-foods stores, and in many grocery stores.

Makes 1 (9-inch) cheesecake

Enjoy!


The coleslaw recipe (DL Big Thunder Ranch) is also on there. If you search "recipes", you will find lots in there. :cool1:

Also found several in Disney Insider http://disney.go.com/disneyinsider/recipes

[Esther The Mermaid]

Does anyone know where to the Chef Mickey 2010 cookbook in the UK? As at the moment it is unavailable on Amazon,
Thankyou!

[LockShockBarrel]

I posted on the cooking board a seperate thread that is a plea for this recipe but maybe someone over here can answer my call. (a little dramatic I know:lmao:)

I'm dying for the recipe for the Pinot Noir Beurre Rogue sauce typically served with the cedar plank salmon at Artist Point! I wasn't feeling what came with the buffalo when I was there, so they let me sub in the salmon's sides, which included this sauce and it was IN FREAKIN CREDIBLE! I was in such a food coma after that meal I never thought to ask for the recipe.

[ConnieB]

I posted on the cooking board a seperate thread that is a plea for this recipe but maybe someone over here can answer my call. (a little dramatic I know:lmao:)

I'm dying for the recipe for the Pinot Noir Beurre Rogue sauce typically served with the cedar plank salmon at Artist Point! I wasn't feeling what came with the buffalo when I was there, so they let me sub in the salmon's sides, which included this sauce and it was IN FREAKIN CREDIBLE! I was in such a food coma after that meal I never thought to ask for the recipe.

You might try calling Artist Point.....I found this # online: (407) 939-3463

[MJAJmom]

Wow, I just found this thread! Such great recipes! I'm trying to find the recipe for the Tropical Iced Tea at Tutto Italia. It was so yummy when we went ther the first time last month. I'll still keep searching! Thanks!:goodvibes

[underthesea2010]

Hi, just got off the Dream and would love it if you have the recipe for Remy's Seared Tuna w/ Quail Eggs...

and also Skyline's cocktail called Paris 75!!!

loved it so much, I need to make it!

TIA!!!
:lovestruc

[lalbuerne]

The breakfast buffet at the Cape May Cafe in the Beach Club had a dry granola mix which was fabulous. Does anyone know the recipe for it?

Thanks

[Disney Mama]

wondering if anyone has the recipe for the carmelized onion and sun-dried tomato dip/spread served in the Royal Palace restaurant on the Disney Dream. If it is already posted I apologize for missing it.

Thanks!

[wvnative]

^^^^^^

ooooh Thanks for that! Officially added to my wish list on Amazon. lol

[Starwanderer]

No wonder it's good with all that butter and cream :thumbsup2

Cauliflower Soup
Kringla Bakeri og Cafe & Akershus Royal Banquet Hall, Epcot
8 servings


That's it! Thank you so much!

[Tatania]

I'm dying for the recipe for the Pinot Noir Beurre Rogue sauce typically served with the cedar plank salmon at Artist Point! I wasn't feeling what came with the buffalo when I was there, so they let me sub in the salmon's sides, which included this sauce and it was IN FREAKIN CREDIBLE! I was in such a food coma after that meal I never thought to ask for the recipe.

Interesting that the Cedar Plank Salmon comes with a Beurre Rouge because in the new Chef Mickey cookbook they have the recipe for the the salmon (I made it tonight) but no accompanying sauce! In any case a Beurre Rouge (not Rogue - which is an entirely different animal), is basically a red wine/butter sauce. If you want to try this recipe and let us know if it's close that would be cool: http://culinaryarts.about.com/od/buttersauces/r/beurrerouge.htm

Big Thunder Ranch Barbecue Cole Slaw
Big Thunder Ranch Barbecue, Frontierland, Disneyland
Serves 6 to 8

1/2 cup white-wine vinegar
1/2 cup sugar
3/4 teaspoon coarse salt
1/2 teaspoon celery seed
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup olive oil
1 pound shredded green cabbage (about 1/2 large cabbage)
1 pound shredded purple cabbage (about 1/2 large cabbage)
2 carrots, shredded

Combine vinegar, sugar, salt, celery seed, paprika, black pepper, and cayenne in a blender; blend on low speed until sugar is dissolved.
With blender running, slowly pour oil through top of lid, processing until dressing is combined. Set aside.
Combine shredded cabbage and shredded carrots in a separate large bowl. Add dressing, tossing to combine. Refrigerate for 2 hours, tossing occasionally, before serving.


Panko-crusted Chinese Long Beans with Sriracha Mayonnaise
Trader Sam’s, Disneyland
Serves 4, as an appetizer

Sriracha Mayonnaise
3/4 cup mayonnaise
1 teaspoon sriracha (Asian chili sauce)
1 teaspoon rice wine vinegar
1 teaspoon coarse salt
1 teaspoon cleaned and thinly sliced green onion, green part only
1/4 teaspoon fresh lime juice
1/4 teaspoon chopped garlic
1/8 teaspoon freshly ground black pepper

Panko-crusted Long Beans
1 cup all-purpose flour
1 tablespoon seafood spice
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
4 eggs, beaten
3/4 pound Chinese long beans*, cut into 4-inch-long pieces
2 cup panko (Japanese bread crumbs)
4 cup canola oil, for frying
Coarse salt, to taste

For sriracha mayonnaise:
Combine mayonnaise, sriracha, vinegar, salt, green onions, lime juice, garlic and pepper in small bowl. Refrigerate until ready to serve.

For panko-crusted long beans:
Combine flour, seafood spice, cornstarch, garlic powder, onion powder, salt and pepper in a shallow bowl.
Line a baking sheet with paper towels; set aside.
Pour oil in a deep pot to a depth of 1 inch. Heat over medium-high heat to 350°F.
Moisten long beans; dredge in flour mixture. Dip in beaten eggs, then roll in panko.
Working in batches, gently place in hot oil until golden brown about 2 to 3 minutes, using tongs or a slotted spoon to gently turn beans every 45 seconds.
Transfer fried beans to prepared baking sheet and season lightly with salt.
Serve with Sriracha Mayonnaise.
*Chinese long beans can be found in Asian-foods supermarkets. You may substitute thin green beans.


Tuna Poke
`AMA`AMA – Contemporary Island Cooking, Aulani, Disney Resort & Spa
Serves 6 as an appetizer

1 cup soy sauce
2 tablespoons freshly grated ginger
2 tablespoons sesame oil
2 tablespoons yuzu juice
Juice of 1 lime
1 tablespoon finely minced garlic
1 tablespoon toasted sesame seeds, plus additional for garnish
1 tablespoon rice vinegar
1 teaspoon wasabi powder
1/8 teaspoon sugar
2 pounds fresh sushi-grade tuna, cubed
Freshly ground black pepper, to taste
Favorite prepared seaweed salad, for serving

Whisk together soy sauce, ginger, sesame oil, yuzu juice, lime juice, garlic, sesame seeds, vinegar, wasabi powder, and sugar in a large bowl.
Add tuna to mixture and toss to coat. Season with pepper, to taste. Refrigerate 5 to 10 minutes.
Place a bit of seaweed salad in the bottom of a small dish. Top with tuna and garnish with toasted sesame seeds.
Cook’s note: Yuzu is a sour Japanese citrus fruit you can purchase in some supermarkets and in Asian grocery stores. If you can’t find it, substitute 1 tablespoon lime juice and 1 tablespoon orange juice.


Rustic Bruschetta
Wine Country Trattoria, Disney California Adventure
Serves 6 to 8 as an hors d'oeuvre

1 large onion, sliced
7 tablespoons olive oil, divided
1/2 teaspoon coarse salt
1/2 cup sliced shiitake mushrooms
1/2 cup sliced crimini mushrooms (sometimes called "baby bellas")
1/2 cup sliced artichoke hearts
1/4 cup sliced sun dried tomatoes
1 medium French baguette
1 cup mascarpone cheese
3 cloves minced garlic
1/2 shallot, minced
1/4 teaspoon ground black pepper
Garnish: Shaved Parmesan cheese
1. Preheat oven to 400 degrees.
2. Combine onion and 2 tablespoons olive oil in large sauté pan over medium heat. Add 1/4 teaspoon salt. Cook until onions are soft and golden brown, about 20 minutes.
3. Meanwhile, toss mushrooms and artichoke hearts with 3 tablespoons olive oil on a medium baking sheet. Roast for 10 to 15 minutes, until everything is golden brown. Reduce oven temperature to 300 degrees.
4. Combine caramelized onions, mushrooms, artichoke hearts, and sun dried tomatoes in a large bowl. Set aside.
5. Cut baguette into 1/4-inch-thick slices. Place slices on a large baking sheet, and drizzle with remaining 2 tablespoons oil. Bake for 15-20 minutes, until crisp but not browned. Set aside.
6. Combine mascarpone cheese, minced garlic, minced shallots, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Whisk until combined.
7. Spread toasted baguette slices with the mascarpone mixture, then top with mushroom mixture. Garnish with shaved Parmesan cheese.


Halibut with Tomato-Vegetable Ragu
Wine Country Trattoria, Disney California Adventure
Serves 4

1/2 cup 1/2-inch diced Yukon gold potato
4 (8-ounce, 1/2-inch thick) filets fresh halibut
3/4 teaspoon coarse salt, divided
1/2 teaspoon ground black pepper, divided
3 tablespoons canola oil, divided
2 cloves garlic, chopped
1/4 shallot, chopped
1 cup dry white wine
1/2 cup of yellow pear tomatoes
1 (14.5-ounce) can stewed tomatoes
1 cup 2-inch chopped green beans
1/2 cup chopped artichoke hearts
1/4 cup prepared basil pesto
1 lemon, juiced
Garnish: microgreens, chopped fresh basil

1. Place diced potato in a small saucepan; cover with cold water. Cook over high heat until potatoes are just tender, approximately 3 to 4 minutes. Drain and set aside.
2. Heat 1 tablespoon oil in a large saute pan over medium heat. Add garlic and shallot, sauteing until golden and fragrant.
3. Add wine and pear tomatoes and cook for 30 seconds, lightly scraping the pan. Add cooked potatoes and stewed tomatoes, stirring to combine. Add artichoke hearts and green beans. Simmer until green beans are tender.
4. Meanwhile, season halibut evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper on both sides. Add remaining 2 tablespoons oil to a large saute pan over medium-high heat. When oil shimmers, place fish in pan, and cook for 2 to 3 minutes. Flip, and cook the second side for 2 to 3 minutes or until golden brown and cooked through.
5. Mix prepared pesto and lemon juice in a medium bowl; set aside.
6. Evenly divide tomato mixture among 4 serving dishes. Top with fish. Drizzle each with lemon-pesto mixture. Garnish with the microgreens and basil.


Pommes Frites with Cajun Remoulade
Café Orleans, Disneyland

Cajun Remoulade1 cup Thousand Island dressing
½ cup mayo
1 teaspoon chopped garlic
¼ teaspoon lemon juice
½ teaspoon Dijon-style mustard
Pinch paprika
1 teaspoon Worcestershire sauce
½ teaspoon Cajun seasoning
Coarse salt and freshly ground white pepper, to taste

Pommes frites
1 tablespoon finely chopped garlic
½ teaspoon Cajun seasoning
1/3 cup grated Parmesan cheese
1 teaspoon chopped fresh parsley
½ teaspoon coarse salt
8 cups vegetable oil
16 ounces frozen french fries

Cajun Remoulade
1. Mix together all ingredients except salt and pepper in a medium mixing bowl.
2. Season to taste; refrigerate until ready to use.

Pommes frites
1. Mix together garlic, Cajun seasoning, Parmesan cheese, parsley and salt in a large mixing bowl, set aside.
2. Heat oil in a large heavy pot over high heat to 375 degrees. Check heat by dipping a french fry in the oil, the oil is hot enough if it immediately sizzles.
3. Fry the in batches, being careful not to crowd, cooking 4 to 5 minutes or until golden brown.
4. Transfer to paper towels to drain and then toss in the cheese mixture, Serve hot with the remoulade.

Oven Baked Chicken Breast served with a Potato Waffle
The Wave, Contemporary Hotel, WDW

4 whole chicken breasts
1 cup low fat butter milk
1 tsp Tabasco
1/2 cup of plain low-fat yogurt
1/4 tsp smoked sweet paprika
1/2 tsp chopped parsley
Pinch salt
3 cups Panko bread crumbs
Olive Oil pan spray

Mix all but chicken breasts and Panko up in a bowl then pour into a zip loc bag. Add chicken breasts to the bag and seal. Marinate for at least 24 hours. Remove from zip loc bag after 24 hours and press into Panko bread crumbs to coat. Spray all breasts evenly with olive oil spray and bake at 350 until cooked though. 165 degrees at center and golden brown.

Potato Waffles
Your favorite waffle mix recipe
2 cups shredded blanched potatoes
1/4 tsp Lawry's season salt
1 Tbsp chopped chives
Pinch black pepper
Make a single batch of waffle mix as directed. Fold in shredded potatoes. Mix in chives, Lawry's and black pepper. Cooking time on waffles will take longer, up to double because of the density.


Shrimp Crab Cake with Wasabi Tarter Sauce
The Wave, Contemporary Hotel, WDW

1 cup lump fin crabmeat
1 cup rock shrimp
2 Tbsp olive oil
1 Tbsp Worcestshire sauce
1 small egg beaten
1/2 cup mayo
Kosher salt
Black pepper to taste
1/4 tsp dry mustard
Tabasco to taste
1 tsp chopped cilantro
1 tsp chopped chives
Panko bread crumbs as needed to bind crab cakes (1/4 cup or so)

Saute rock shrimp in olive oil and season with salt and pepper. Chill down cooked shrimp. Pick through crabmeat to remove any shells and thoroughly drain. Add all ingredients to a bowl and mix gently so that you do not break up the lumps of crab. Panko bread crumbs are added as needed to bind the mixture. Makes 10 medium crab cakes. Make sure the cakes are well chilled before you cook them.

Wasabi Tarter sauce
2/3 cup double thick mayo
1/4 tsp wasabi paste (you can add more)
1 tsp pickled ginger
1/4 tsp fresh ginger grated
1/2 tsp red onion finely chopped
1/2 tsp garlic cloves minced
1 Tbsp cilantro chopped
1 Tbsp fresh line juice

Place all ingredients in a food processor and blend until smooth.


Baileys Crème Brulee Tart
Raglan Road, Downtown Disney, WDW
Serves 8

Filling:
Butter for greasing
1 quantity Sweet pastry
600ml/ 1 pint/2 ½ cups of pouring cream
2 tbsp. Baileys
6 large egg yolks
150g/5oz/3/4 cup caster (superfine) sugar, plus extra for dusting

Pastry:
Sweet Pastry
10oz/300g plain flour
4oz/110g caster sugar
5oz/150g butter
1 egg

Equipment
23cm/9 in loose bottomed flan ring, quiche tin

For the Pastry
Cream butter and sugar until light and fluffy. Add in eggs and flour and bring the mixture together. Wrap in cling film and allow to rest. Grease and line a 23cm/9 inch loose bottomed flan ring with sweet pastry. Blind bake the tartlet case. (see tip below)

For the Filling
Lower the oven temperature to 150°C (300°F), Gas Mark 2. Put the cream and baileys into a small saucepan and bring to the boil. Whisk the egg yolks and sugar together in a large heatproof bowl until they are light and creamy then pour in the boiled cream. Whisk until combined. Allow to rest for a few minutes until the froth settles, or skim the froth with a slotted spoon. Pour the mixture into the prepared tart case and bake in the oven for 45-50minutes until just about set. Remove from the oven and allow cooling. Store in the fridge until required.
To serve, dust some caster sugar over the tart and use a chef’s blowtorch to lightly glaze the top. Alternatively, place under a hot grill watching carefully, until the top is browned.

Tip: To blind bake; preheat the oven to 190°C (375°F), Gas mark 5. Line the tart case with a layer of parchment paper and fill with rice/lentils/chickpea’s or baking beans (pie weights). Bake the tart in the oven for 15 minutes, then remove the beans and parchment paper and bake for a further 8 minutes. Remove from the oven and brush with a beaten egg white then return to the oven for 3 – 4 minutes to create a crisp crust.


Irish Whiskey Chocolate Fondant
Raglan Road, Downtown Disney, WDW

100 g/4 oz butter
200 g/7 oz plain chocolate, broken into pieces
2 tbsp Jameson whiskey
3 eggs, separated
100 g/4 oz caster sugar
Pouring cream, to serve

Preheat the oven to 180C/350F/Gas 4.
Generously butter 4 x heatproof cups or ramekins that are approximately 7.5 cm/3 in in diameter and 4 cm/1 1/2 in deep, using 25 g/1 oz of the butter.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and whisk in the remaining 75 g/3 oz of the butter until melted. Stir in the whiskey and set aside to cool.
Place the egg whites in a bowl and whisk until stiff peaks have formed. Whisk in half of the sugar, a third at a time, whisking well after each addition until stiff and very shiny.
In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture.
Fold in the meringue and use to fill the prepared cups two-thirds full. Arrange on a baking sheet and bake for 12 minutes until well risen but still with a slight wobble in the middle.
To Serve: Arrange the Irish whiskey chocolate fondants and serving plates with small jugs of pouring cream.

African Smoothie
Concierge Lounge, Animal Kingdom Lodge, WDW
Yield: 10 servings

1 pint Non-Fat Plain Yogurt
8 ounces Lemonade Juice concentrate
4 ounces Pineapple juice concentrate
4 ounces Mango frozen beverage mix
1 ounce Banana Daiquiri Mix
2 quarts water

Method of Preparation: Mix all ingredients together.

Bread Pudding
Cape May Café, Beach Club, WDW
Yield: 1 10-inch pudding

4 cups Texas Toast
3 each Whole Egg
2 cups Whole Milk
½ cup Sugar
2 teaspoons Vanilla Extract
½ teaspoon Cinnamon
½ teaspoon Salt
½ cup Golden Raisins

Cut bread into cubes. Place into a 10-inch cake pan. Combine eggs, milk, sugar, vanilla, salt, and cinnamon. Mix until incorporated. Pour mixture over bread and stir to coat. Let sit 5 – 10 minutes to allow bread to absorb liquid. Bake at 350° for approximately 25 – 30 minutes in a water bath until a knife inserted, comes out clean.


Breakfast Pizza
Cape May Café, Beach Club, WDW
Yield: 1

1 Pizza shell
1/8 cup Ortega Green Chile Salsa
1/8 cup Cooked scrambled egg
½ cup Shredded cheese (cheddar& mozzarella)

Spread salsa on pizza shell. Add egg on top. Cover with cheese mix. Bake 350 degrees 8-10 minutes.

Mickey Macaroni and Cheese
Cape May Café, Beach Club, WDW
Yield: 8 servings

1 1/4 ounces all purpose flour
1 1/4 ounces butter
1 cup milk
Slices American cheese, grated
1/4 teaspoon salt and white pepper, to taste

Melt butter in small saucepan, add flour and cook lightly, add milk and whisk to incorporate.
Bring to a boil, take off heat and stir in cheese to melt. Season to taste with salt and white pepper.
Mix with Mickey Pasta


Chocolate Pretzels
Boardwalk Bakery, Boardwalk, WDW
Serving Size: 12

2 8-inch-by-inch sheets of puff pastry dough
2 cups butter
2 1/2 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 eggs
5 1/2 cups all-purpose flour
3/4 tablespoon baking powder
2/3 cup cocoa powder
Granulated sugar to taste (coarse is best)
Extra powdered sugar to taste

Method of Preparation:
Create chocolate sugar dough:
1. Sift flour, baking powder and cocoa powder together. Set aside.
2. In a mixer, cream the butter, sugar, and salt, then mix in vanilla.
3. Slowly mix in eggs, one at a time.
4. Scrape down sides of bowl and fold in flour dry ingredients from step 1.

Make Pretzels:
A. Lay puff pastry sheets out flat. (Sheets should be very cold.)
B. Spread chocolate sugar dough onto one sheet of puff pastry, covering completely; then roll to 3/4-inch thickness with rolling pin.
C. Place second sheet of puff pastry on top, and trim edges to keep neat.
D. Place this dough "sandwich" on a sheet pan and refrigerate for 30 min.
E. After chilling, cut dough into 3/4-inch strips.
F. Roll strips by hand and twist to form candy- cane-like appearance.
G. Form into pretzel shapes.
H. Place pretzels on baking sheet and sprinkle with coarse granulated sugar.
I. Bake in 350-degree oven for 12-15 minutes.
J. Once out of oven and cooled, dust with powdered sugar.


Almond Crusted Cheesecake (2011 version)
Narcoossee's, Grand Floridian Resort, WDW

30 ounces cream cheese
7 1/2 ounces sugar
2 ounces sour cream
4 ounces whole eggs
1/4 ounce almond essence
2 ounces heavy cream
1/4 sheet yellow cake or 1 layer of pie dough
15 ounces whipped cream
7 1/2 ounces sugared almonds
1 ounce chocolate dust, for garnish
2 1/2 ounces semi sweet chocolate, for garnish
10 ounces white ganache, for garnish

1. Grease individual molds.
2. Roll out pie dough or cut cake 1/4 to 3/4 inch thick and line bottom of the molds.
3. Combine cream cheese and sugar in a mixing bowl. Mix until smooth.
4. Blend in eggs and almonds. Mix until smooth.
5. Pour mixture into molds.
6. Bake in a water bath at 300 degrees for approximately 2 hours, or until filling is set.
7. Serve cold and top with sugared almonds and other garnish items prior to serving.


Crispy Crab Cakes
Narcoossee's , Grand Floridian Resort, WDW
Yield: 20 servings at 2 ounces per serving

3 pounds regular lump crab meat
2/3 cup mayonnaise
4 tablespoons pasteurized egg yolks
4 tablespoons Dijon mustard
2 tablespoons pasteurized lemon juice
1/2 tablespoon Worcestershire sauce
1/2 tablespoon parsley, finely chopped
1 cup cold water
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 tablespoons salt
1 tablespoon Old Bay seasoning
1 tablespoon chives
10 ounces sourdough bread crumbs, crust removed

1. Combine all ingredients in bowl except for the cold water and lump crab meat.
2. Add the cold water to loosen the mixture.
3. Fold in the lump crab meat and form into 2 ounce patties.
4. Pan fry patties in a small amount of oil and finish in the oven at 350 degrees for 5 minutes.
Serve with Roasted Corn Relish.

Roasted Corn Relish
Narcoossee's, Grand Floridian Resort, WDW

3 pounds corn on the cob
1 teaspoon chopped garlic
1 tablespoon olive oil, for corn preparation
1/2 pound poblano chile peppers, minced
1 pound red peppers, 1/4 inch diced
1 pound red onions, sliced, grilled and diced
2 tablespoons pasteurized key lime juice
1 teaspoon white balsamic vinegar
1 cup olive oil
To taste salt and pepper

Shuck the corn and remove all the "hairs". Wash the corn well, drain and air dry. Rub the corn with garlic and olive oil. Season the corn with salt and pepper. Grill the corn and set aside to cool. Grill the red onions, cool and dice. Dice the red peppers and mince the poblano chile peppers. Cut the kernels off the cooled corn and mix all ingredients together. Serve with Narcoossee's Crab Cakes, if desired.

Barbecue Pork Sandwich
Kona Café, Polynesian Resort, WDW

6 ounces Pulled pork
3 ounces Smokey mango BBQ Sauce
1 each Burger Buns
½ ounce Shaved red onion
6 ounce French fries

Smokey Mango Bar-B-Q Sauce
4 ounces Mango slices (in syrup)
16 ounces Ketchup
¼ ounce Liquid smoke flavoring
2 ounces Onion
1/8 ounce Cinnamon
¼ ounce Cumin
¼ ounce Garlic
8 ounces Water
2 ounces Sweet chili paste

Sauté onion with cumin, garlic and cinnamon. Add remaining ingredients and cook until boiling. Puree well and serve hot.


Vegan Noodle Bowl
'Ohana, Polynesian Resort, WDW
Yield: 4-6 servings

Miso Broth:
¼ cup red Miso paste
1 ¼ cups mirin
¾ cup sake
2 cups vegetable broth
2 bay leaves
4 black peppercorns

Stir-fry Vegetables:
1 zucchini
1 yellow squash
3 peeled carrots
1 bunch asparagus
1 medium sized red onion
1 red bell pepper
1 yellow bell pepper
¼ cup canola oil
1 tablespoon kosher salt
1 teaspoon black pepper

Asian Barbecue Tofu:
¼ pound extra firm tofu
¼ cup Hoisin sauce
¼ cup ketchup
1 tablespoon brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Asian garlic chili sauce
1 clove garlic, minced
1 cup corn starch
1 cup canola oil

For Service
1 ½ pounds Udon noodles
¼ pound BBQ tofu (above)
Vegetable mix for stir-fry (above)
1 pint Miso broth (above)
½ bunch cilantro “a.k.a.” coriander leaves
1 cup Asian garlic chili sauce

Method of Preparation:
Miso Broth:
1. In a saucepan, combine vegetable broth, bay leaves, peppercorns, sake, and mirin.
2. Bring contents to a boil and reduce to a simmer for 20 minutes.
3. Remove bay leaves and peppercorns and add Miso paste. Wisk until a homogenous solution is created.

Stir-fry Vegetables:
Cut zucchini, yellow squash, red onion and peppers into a 1-inch dice. Use a channel knife to create 4 grooves in the carrots and slice them into ¼ inch slices. Cut asparagus into 1-inch segments, and mix all vegetables in a bowl and set aside.

Asian Barbecue Tofu:
Cut tofu into 1-inch cubes. In a saucepan combine Hoisin, ketchup, brown sugar, apple cider vinegar, chili garlic sauce, and garlic. Bring mixture to a boil stirring occasionally. Once it begins to boil, remove from heat and let cool. Coat tofu with barbecue mixture and set aside for 2 hours. Coat Marinated tofu in cornstarch and pan fry in canola oil. Set aside for plate assembly.

For Service:
1. Cook Udon noodles in boiling water until fully cooked strain and separate into bowls while noodles are still hot.
2. Wok-fry vegetables in canola oil and season with salt and pepper. Now place vegetables on top of the noodles.
3. Garnish the bowls with the BBQ tofu.
4. Serve with Miso broth garnished with cilantro leaves, and Asian garlic chili sauce
Cooks' note : Do not use the tough bottoms of the asparagus in the stir-fry.


Asian Salad
ABC Commissary, Disney's Hollywood Studios

1 1/2 ounces of Chow Mien Noodles, canned
5 ounces of Romaine lettuce, chopped
1/2 ounce of Julienne Carrot
1/2 ounce of shredded Red Cabbage
1/2 ounce of Pickled Ginger
2 ounces of Soy Bean, shelled
2 ounces of Oriental Sesame Dressing -- Kens Steakhouse Brand

Combine all ingredients and toss gently, place in your favourite bowl and enjoy.

Cucumber Salad
Sci-Fi Dine-In Theater, Disney's Hollywood Studios

1 quart Hot water
1 quart Cold water
1/2 gallon Cider Vinegar
6 pounds Sugar
.5 ounce Cracked black Pepper
8 pounds European Cucumber, sliced
1 pound Sliced Red Onion

Score the Cucumbers with a fork. Dissolve sugar in hot water, once completely dissolved add the rest of
the ingredients, chill to less than 41 degrees and store with proper labeling.
Cut cucumbers and onions ahead of time and add the dressing to the salad at least 1 hour before service. Make sure all product is covered with liquid. At service, fill bowl up with about ½ bowl of liquid.


Figaro Fries
Pinocchio's Village Haus, Magic Kingdom, WDW

Cook 2 pieces of bacon until crispy. Cool and break into small pieces. Prepare oil for French Fries. Cook to you preference and drain. Melt your favorite cheese in a small pan or you can microwave until melted. Be careful not to burn. You can add cubed tomatoes and shredded lettuce. Place on top of fries.
Assembly: Place French fries. Top with melted cheese. Top with Ranch Dressing. Top with crumbled bacon bits. Add cubed tomatoes and shredded lettuce.

[LockShockBarrel]

Hahah yes ROGUE is an entirely different thing than ROUGE. See? The the BEURRE ROUGE obviously has addled my brain to the point where I make spelling errors!

[Tatania]

Wow, I just found this thread! Such great recipes! I'm trying to find the recipe for the Tropical Iced Tea at Tutto Italia. It was so yummy when we went ther the first time last month. I'll still keep searching! Thanks!:goodvibes

There is no recipe for this. Tutto Italia uses an Iced Tea blend made specifically for them by Harney and Sons. MANY of the drinks (esp. the slushie type drinks) are from mixes, either commercially avaiable or specially blended for Disney.

[Tatania]

I'm sorry if I get excessive here, but I have quite a few recipe requests and if anyone has any of these I would be very grateful if you shared them.

Old Key West:
Olivia's: Coconut encrusted mahi mahi with spiced citrus glaze and mashed boniato; also their Banana Bread Pudding Sundae

Magic Kingdom:
Main Street Bakery: Banana Bread Pudding


Have you Emailed Guest relations? It's as fast as posting here and with MUCH better odds of getting the recipe. We don't get many people sharing new recipes here though we get LOTS of people posting requests. I'd love to see this thread go back to being one where people actually post new recipes, either from the cookbooks, from the restaurants or answered requests from Guest relations. Guest relations sent this one within a day of requesting because I wanted to see if they're responding. Clearly they are, but it's up to each person to request what they want and then PLEASE share them here. The Mahi Mahi recipe may be following if Olivia's is sharing the recipe.

The Banana Bread Pudding from Olivia's and Main Street Bakery are the same recipe:


Banana Bread Pudding
Main Street Bakery, Magic Kingdom
Yield 20 servings cups

2 lb. Banana Bread, Cubed (recipe below)
24 oz. Milk
3 ea. Eggs, Whole
1 oz. Bananas, Peeled and Pureed
4 oz. Sugar, Granulated
¼ oz. Vanilla, Imitation
½ oz. Cinnamon, Ground
pinch Nutmeg, Ground


In mixing container, combine all ingredients except cubed banana bread
to form custard base. Spray muffin pan/forms with quick release spray.
Fill each round/form with enough cubed banana bread to be level with top
of form. Pour custard base into each round/form to cover/soak the
banana bread cubes. Cook in oven at 325 F until custard base sets.
Chill pans/forms, then remove pudding rounds for service.

Banana Bread Recipe
Yield 3 lbs.

14 oz. Flour
6 oz. Sugar, Granulated
¼ oz. Baking Powder
¼ oz. Cinnamon, Ground
2 Eggs, Whole
4 oz. Butter, Unsalted
24 oz. Bananas, Peeled and Pureed
¼ oz. Vanilla extract
Pinch Salt, Kosher

In mixer combine dry ingredients and blend well, in separate container
blend wet ingredients till combined, then slowly add to dry ingredients
in mixer with paddle attachment moving. Spray baking pans/forms with
quick release spray, and fill with batter. Cook in oven at 325 F until
an inserted toothpick in bread comes out dry. Remove from oven and pans
and cool.




Banana Bread Pudding Sundae
Olivia's Cafe, Old Key West Resort
1 serving

1 Banana Bread Pudding Cup (see Main Street Bakery recipe)
3 oz. Edy's Vanilla Ice Cream
3 oz. Banana Rum Sauce (below)

In a bowl place a warm Banana Bread Pudding cup in center. Scoop
Vanilla Ice Cream on top of round. Pour Rum sauce (with garnished banana
slices) over both.

Banana Rum Sauce
Yield 2.5 lbs.

6 oz. Butter, Unsalted
4 oz. Sugar, Brown, Light
32 oz. Banana, Peeled and Pureed
Pinch Nutmeg, Ground
1.5 oz. Captain Morgan Spiced Rum
1 oz. Banana Liquor
¼ oz. Vanilla, Imitation

In sauce pan on med high heat, combine Rum and Banana Liquor. Allow
alcohol to flame to cook out alcohol. Once alcohol is cooked out, add
butter, light brown sugar, pureed banana. Allow butter and sugar to
melt and combine. Season at end with nutmeg and vanilla. Keep warm for
service. Sauce can also be garnished with sliced bananas at service
time.

[Tinker_Belle]

Does anyone have the recipe for La Cava's Avocado Margarita? That was the best margarita I've had in my life!

[kidcoos3]

From the Disney Food Blog:

Avocado Margarita
1/2 ripe Haas avocado
2 oz. white 100% agave Tequila
1 oz. Midori melon liquor
juice of one lime (about 1 oz.)
1 oz. Agave Syrup
Ice

Blend all ingredient in blender until very smooth and creamy. Serve in a salt-rimmed glass

http://www.disneyfoodblog.com/2010/12/14/reader-recipe-la-cava-del-tequila-avocado-margarita/

[Tinker_Belle]

Thank you, kidcoos! I can't wait to make it! :goodvibes

[NPD]

This is an awesome thread, I checked for the Main Street Bakery Crumb Cake, my wife just adored it.

If anybody has that recipe, because it's much different than any other crumb cake we've had, very moist in the middle, please share! Thank you.

[ready to relax]

a MAY zing! Love this thread...what a way to hype up our trip! CANNOT WAIT!

[ducklovr]

Does anyone have the corned beef hash recipe from Crystal Palace breakfast? It was so yummy!!!!: :lovestruc

[Tatania]

The Avocado Martini from the Disney Food blog isn't from the bar itself but was recreated by the blogger. It must be very close but the actual recipe from the bartender was:
Place approximately 1/3 of a very ripe avocado in the bottom of your glass and mash with just a little lime juice until fairly smooth. Top with ice and add 2 parts tequila, 1 part Midori liquour, 2 parts lime juice, 1 part agave syrup. Shake to combine and serve in a salt rimmed glass.


Mixed Greens Salad
Mama Melrose, Disney Hollywood Studios
4 servings

Candied walnuts:
2 cups water
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup shelled walnuts, halved
Oil for deep frying
1/8 teaspoon each: coarse salt, cayenne pepper

Cherry vinaigrette:
1/4 cup each: maraschino cherry juice, dried cherries
2 tablespoons red wine
1/2 cup each: red-wine vinegar, orange juice
1 shallot, peeled and quartered
1 cup olive oil
1/4 teaspoon coarse salt

Mixed green salad:
4 cups mixed baby greens
1 cup candied walnuts
3 tablespoons dried cherries
1/2 cup cherry vinaigrette
Coarse salt, ground black pepper
1 small pear, cored and thinly sliced
3/4 cup crumbled Gorgonzola

1. For nuts, simmer water, sugar, vanilla on medium. Add nuts; cook 15-20 minutes. Put nuts on parchment paper in one layer. Heat oil to 350F. Add a few nuts. Let foam subside; add more. Fry 2 minutes. Toss with salt, pepper.
2. For vinaigrette, simmer juices, cherries, wine, vinegar, shallots on low 10-15 minutes. Let cool. Puree until smooth. With machine on high, slowly add oil until emulsified. Season with salt.
3. Toss greens, nuts, cherries, vinaigrette, salt, pepper. Toss pears in remaining vinaigrette. Add to salads with cheese.



Braised Beef Short Ribs
Portobello’s, Downtown Disney
4 servings

4 (12-ounce) boneless short ribs
1 cup all-purpose flour
Freshly ground pepper and kosher salt to taste
Olive oil for browning meat

Braising liquid:
1 bottle dry red wine
2 cups chicken stock
2 cups diced onion
1 cup each, diced: carrot and celery
1/4 cup sliced garlic

1. To brown meat, season generously with salt and pepper. Dredge in flour, shaking off excess. Heat heavy skillet on medium to medium-high and add enough oil to thinly cover bottom of pan. Brown meat well on all sides, a total of 15-20 minutes. Set aside.
2. For braising liquid, season vegetables with salt and pepper. On medium, cook vegetables and garlic in same skillet used for ribs, adding more olive oil if needed, 10-15 minutes. Deglaze pan with wine. Let cook to evaporate alcohol. Add stock and reduce mixture volume by half.
3. Heat oven to 300F. Put ribs and juices in roasting pan. The beef should fit with a bit of space between ribs. Add braising liquid. Cover pan. Place in oven 3-4 hours, checking liquid level periodically.
4. Strain braising liquid; discard solids. Skim fat from liquid. Pour into pan. Cook on medium-high until liquid becomes sauce consistency. Liquid should be thick, rich and coat back of a spoon.
Recipe note: Whisk in butter to finish sauce, if desired. Serve ribs with polenta.


Pumpkin Beignets
Club 33, Disneyland Park
Makes 24 beignets

Pumpkin Beignets
1/2 teaspoon dry yeast
1/4 cup warm water (105º)
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tablespoons vegetable shortening
1/2 teaspoon salt
Vegetable oil, for frying

Maple Glaze
3 tablespoons butter
1/4 cup maple syrup
1 cup powdered sugar

For pumpkin beignets:
Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs or a slotted spoon and place on paper towels to drain.

For maple glaze:
Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.

[Tatania]

If anyone has any of these I would be very grateful if you shared them.

Old Key West:
Olivia's: Coconut encrusted mahi mahi with spiced citrus glaze and mashed boniato also their Banana Bread Pudding Sundae


Coconut Encrusted Mahi Mahi, spiced Citrus Glaze, with mashed Boniato,
Olivias Cafe, Old Key West, WDW

Citrus Glaze: Yield 12 oz.
12 oz. Orange Marmalade
1 oz. Grapefruit Juice
1 oz. Key Lime Juice
1 oz. Rice Vinegar
1 tsp. Crush Red Pepper Flakes

Combine all ingredients in container and blend.

Mashed Boniato: Yield 1 portion

Red Boniatos 1.5 lbs
Heavy Cream 4 oz
Butter 2 oz
Nutmeg To Taste
Salt To Taste
Pepper To Taste

Peel Boniato's Cut into small pieces, boil until tender ready for
mashing. On stovetop warm butter and cream. Strain potatoes mashed
until smooth. Season with salt, pepper, and nutmeg.

Coconut Crust
Shredded Coconut 3 oz.
Egg white .5 oz.
All purpose Flour 1 oz.
Salt To Taste
Pepper To Taste
Mahi filet 7 oz

Season 7 oz Mahi filet on both sides with salt and pepper. Dust fish
with flour, removing as much excess flour as possible. Dredge fish in
egg white and then bread fish with shredded coconut to cover.
Refrigerate briefly to help coating set.

In sauté pan, heat olive oil. Place coated mahi in pan and brown both
sides of filet. Remove fish from sauté pan and place on sheet tray and
bake in 350 degree oven until fish reaches internal temperature of 145
or above.
On serving plate place warm potato salad on side of plate, spoon 2 oz of
citrus glaze on other side of plate. Place finished mahi between both
resting on potato salad.


Tiramisu
Epcot Food and Wine Festival 2011, Epcot center demo, “Cake Boss” Chef Buddy Valastro

2 1/4 cups brewed espresso
1 1/4 cup granulated sugar
6 Tablespoons plus 1 Tablespoon coffee liqueur
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder

Put the espresso, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. (If you don’t have a stand mixer, you can use a hand mixer fitted with the whip attachments.) Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. (3 rows of 7 across the width worked perfectly, each layer) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.

[Camno's Mama]

I have a question about the Guinness Brown Bread, if anyone can answer.

3/4 lb whole wheat flour
4 lb AP flour

Is this correct? It just seems like a lot, and I want to make sure before I make it.

TIA!

[GazerBeam]

I have a question about the Guinness Brown Bread, if anyone can answer.

3/4 lb whole wheat flour
4 lb AP flour

Is this correct? It just seems like a lot, and I want to make sure before I make it.

TIA!

It is a lot. That is the recipe the restaurant uses to make one 'batch' of the brown bread muffins. What I usually do is divide that recipe by 4, and that is enough to make one healthy 9x5 or so loaf, (which I think is better than the muffins anyway)

[Camno's Mama]

It is a lot. That is the recipe the restaurant uses to make one 'batch' of the brown bread muffins. What I usually do is divide that recipe by 4, and that is enough to make one healthy 9x5 or so loaf, (which I think is better than the muffins anyway)

Thank you! Made it and cannot wait to try it!

[hlrababy]

I have no clue if this one has been asked for. But, I fell in LOVE with the carrot cake cookie from DHS!!! Yum!!

[randumb0]

i am trying to find a recipe for the griddled greek cheese that was at f and w

[disneygal6568]

Does anybody have the recipe for the sugar cookies from anywhere (Perferably the Crystal Palace) in Disney World????They are my absolute FAVORITE!!!!!!:love: Please let me know!!!!!!

[disneygal6568]

Apple Strudel Recipe from Biergarten




Ingredients


Strudel Dough:
½ cup bread flour
1 cup all-purpose flour
½ tsp salt
1 egg yolk
¼ cup warm water
2 tsp vegetable oil

Apple Filling:
2 lb apples, sliced
½ cup melted butter
4 Tbsp toasted breadcrumbs
¼ cup raisins
4 Tbsp granulated sugar
¼ tsp cinnamon

Yield: 8 servings

--------------------------------------------------------------------------------
Method
--------------------------------------------------------------------------------

Mix together the bread flour, all purpose flour, and salt in a mixing bowl using the dough hook on a mixer.

Slowly add the egg yolks, oil and warm water on medium speed until the dough pulls away from the side of the bowl, but slightly sticks to the bottom of the bowl. Remove from the mixing bowl and place in a sealed container, covering with vegetable oil.

Place dough in refrigerator overnight.

Remove from refrigerator and gently wipe off the excess oil from the dough. For best results, place a clean, lint free towel on the kitchen counter and gently pull the dough with your hands until the dough is paper thin, shaping into a rectangle.

Once you have stretched out the dough, place 3 Tbsp of the breadcrumbs on the long end of the dough closest to you approximately 3" wide.

Mix together apples and raisins and place on top of bread crumbs.

Mix together sugar and cinnamon. Sprinkle over apple mixture. Sprinkle remaining breadcrumbs over apple mixture.

With a pastry brush, brush melted butter on the dough that is exposed. Grabbing the towel with the side where the apple mixture, roll the dough to the other end making sure that the apple mixture inside is even.

Brush the outside of the dough with more of the melted butter.

Bake at 400ºF degrees for approximately 25 to 30 minutes or until dough is golden brown. Let cool at room temperature for approximately 30 to 45 minutes, then slice with a serrated knife into 8 equal portions.




I tried this and it was REALLY GOOD!!!!:goodvibes

[ChesC12]

Subbing!! So many yummy recipes :love:

[disneygal6568]

:)Still wondering about the sugar cookies....

[jojo9610]

I emailed guest relations for the recipe for Magic Cookie Bars from POR. Here's what I received from Peggy Bishop:

MAGIC COOKIE BARS

INGREDIENTS
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce can) Eagle Brand Sweetened Condensed Milk
6 oz package semisweet chocolate morsels
1 1/3 cup flaked coconut
1 cup chopped nuts
6 oz Butterscotch morsels

DIRECTIONS
Preheat oven to 350 degrees F (325 for glass dish) In 13x9 in baking pan melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND evenly over crumbs. Layer evenly with remaining ingredients. press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

[greeneeyes]

I emailed guest relations for the recipe for Magic Cookie Bars from POR. Here's what I received from Peggy Bishop:

MAGIC COOKIE BARS

INGREDIENTS
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce can) Eagle Brand Sweetened Condensed Milk
6 oz package semisweet chocolate morsels
1 1/3 cup flaked coconut
1 cup chopped nuts
6 oz Butterscotch morsels

DIRECTIONS
Preheat oven to 350 degrees F (325 for glass dish) In 13x9 in baking pan melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND evenly over crumbs. Layer evenly with remaining ingredients. press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

I love magic cookie bars, I've been making them for years! There are so many variations and so easy to make! :thumbsup2

[Hessian]

Hello,

I am thrilled to have the recipe for the Prime Rib and Cajun potatoes but recently they have a New York Steak that was roasted over rock salt and had a rub of seven types of pepper. Does anyone have this recipe.


Also, when they had a larger desert cart there was a type of pecan pie that had a bit of chocolate in it. I always had it during the Holiday season at Disneyland. I would love to have these recipes.

[Tatania]

Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce
Epcot Food and Wine Festival 2011, American Adventure pavilion
Makes 6-8 servings.

1 store-bought spice cake mix, prepared per package directions and cooled
1/3 cup plus 2 tablespoons old-fashioned oats
1/4 cup plus 2 tablespoons flour
1/4 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, melted
1/2 cup apricot jam
1/4 cup orange juice
1 egg yolk (or 1/4 cup pasteurized egg yolks)
3/4 cup canned pumpkin pie filling
3/4 cup white chocolate chips
1 cup heavy cream
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries , plus extra as garnish

Prepare cake as following package directions. Cool completely. Cut into cubes and set aside.

To make streusel:
Preheat oven to 325°F. Line a sheet pan with foil; set aside.
Combine oats, flour, brown sugar and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly. Pour onto prepared sheet pan. Bake 15 to 20 minutes, or until golden brown. Set aside to cool; crumble into small pieces. Set aside.

To make apricot-orange sauce:
Combine apricot jam and orange juice in a medium mixing bowl. Whisk together until smooth. Set aside.

To make pumpkin mousse:
Combine egg yolk and pumpkin pie filling in a medium mixing bowl. Place white chocolate chips in a microwave safe bowl. Microwave on HIGH for 2 minutes or until melted and smooth, stopping every 30 seconds to stir. Stir melted white chocolate into pumpkin mixture. Using an electric mixer on high speed, whip cream in a medium mixing bowl until stiff peaks form. Gently fold whipped cream into pumpkin mixture.
To assemble trifle:

Place a dollop of mousse at the bottom of a serving dish. Top with Craisins® dried cranberries and a drizzle of sauce. Place a few cubes of cake over mousse. Top with another layer of mousse, Craisins® and sauce, then top with streusel. Garnish with a few Craisins® on top.


Baked Pumpkin Cheesecake
Raglan Road, Downtown Disney
Serves 12

Crust:
550g/1lb 4 oz. digestive biscuits (editor’s note: a common USA substitute is graham crackers)
225g/8 oz. /2 sticks butter, melted

Spiced Topping:
1 medium pumpkin (35g/12oz/3 cups of pumpkin flesh peeled, seeded and chopped) (you can substitute canned pumpkin for fresh pumpkin in the same amounts)
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground ginger
375g/13oz/generous 1 ½ cups cream cheese
225g/8 oz. /scant 1 ¼ cups (solidly packed) Demerara sugar (You can substitute light brown sugar)
3 large free-range eggs
½ tsp. vanilla extract
50ml/2fl oz. / ¼ cup Baileys cream liqueur
Honey, for drizzling
Icing/Confectioner’s sugar, for dusting
Fresh mint sprig, to decorate

1. Preheat the oven to 170°C/325°F/Gas Mark 3. Break the biscuits up in a crumb like consistency in the food processor or by placing them in a freezer bag and bashing them with a rolling pin. Tip into a bowl and mix in the melted butter. Using a large spoon or a potato masher, press the mixture onto the base of a 20cm/8in loose-bottomed spring form tin. Bake in the oven for 8-10 minutes, or until just firm. Remove from the oven and allow the mixture to cool down.
2. Place the pumpkin chunks on a baking tray and bake in the oven for 35 – 45 minutes, or until they have softened completely. Transfer to a food processor or blender, then add the spices and blend until completely smooth – leave the blender running for at least 3 minutes. Allow to cool thoroughly.
3. In a large mixing bowl, cream the cheese with the sugar until light and fluffy. Mix in the eggs, spiced pumpkin puree, vanilla extract and Baileys. Make sure the mixture is completely blended together. Pour the mixture on top of the biscuit base and transfer to the oven for 40 – 45 minutes, or until the mixture is set around the edges but still slightly wobbly in the centre. Allow to cool slightly, then refrigerate for at least 3 hours but preferably overnight.
4. Drizzle with just a little honey if you like and slice with a hot sharp knife. A shake of icing sugar and a sprig of fresh mint on each slice will finish it perfectly.


Chocolate Peanut Butter Marshmallow Squares
Epcot and Disney’s Hollywood Studios Private Events Menu
Makes approximately 40 squares.

1 cup butter
1 cup peanut butter
24 ounces semisweet or milk chocolate
10.5-ounce bag mini marshmallows
12-ounce bag peanut butter chips (or salted peanuts)

Combine butter, peanut butter and chocolate in a double boiler, stirring just until smooth. Remove mixture from heat. Stir in 4 cups of mini marshmallows, followed by 1 cup of peanut butter chips. Working quickly so the chips don’t completely melt, spread mixture into a buttered 9×13-inch baking dish. Scatter remaining peanut butter chips and marshmallows across the top and lightly press them into the surface to set. Cool in refrigerator before cutting into squares. Store in an airtight container at room temperature.


Olive Tapenade Stuffed Lamb with Balsamic Fig Glaze
Epcot Food & Wine Festival 2010, Robert Irvine Demo
Serves 4

2 racks domestic lamb
2 cups breadcrumbs
1 cup Kalamata olives - pitted and diced
1/2 cup rehydrated sun-dried tomatoes - minced
2 tablespoons minced garlic
1 tablespoon basil, minced
1 tablespoon rosemary, minced
1 tablespoon grape seed oil

Method for Lamb:
Season exterior of a lamb with salt and pepper, then in saucepan over medium-high heat, bring grape seed oil to verge of smoking. Once oil is hot, add the seasoned lamb, to hot oil and sear to a golden-brown; this should take 4 to 5 minutes, reduce heat to medium and repeat searing process on both sides, then remove lamb from heat.
Allow lamb too cool to the touch then spread top of lamb rack with apricot glaze and finished with breadcrumbs, evenly topping, then finish in 400°F oven for 10 to 12 minutes or until desired temperature is achieved.
Remove lamb from oven and Handel, allowing rack to rest for five minutes. Slice and serve with balsamic fig glaze and starch of choice.

Method for Stuffing:
In mixing bowl blend, by hand or with a wooden spoon, olives, basil, rosemary, salt, pepper, tomatoes, olive oil and garlic. This mixture will be our stuffing for the lamb. Next with a knife steel, knife or dowel create a 1/4 inch hole through I of lamb chop, side to side. Carefully fill lamb with previous stuffing and hold cold preparing sauce.

Balsamic Fig Glaze
1 quart Balsamic vinegar, dark, Modena Vinegar
1/4 cup figs, fresh
salt and pepper to season
1 tablespoon granulated sugar
2 tablespoons grape seed oil, optional cooking method

In heavy bottomed sauce pot, over low heat reduce vinegar by 50%, then reduce to minimum heat, add sugar and figs and further reduced by 30% volume, remove from heat when you have 3/4 cup vinegar remaining.
Remove from heat and pour through strainer to remove remaining figs.
Note: the vinegar needs to be stirred throughout the process, to not burn.


Roast Beef Tenderloin with Cranberry-Red Wine Sauce
Epcot Food & Wine Festival 2011, Chef Ming Tsai Cooking Demo
Serves 6

1 tablespoon olive oil
1 (2 lb.) center-cut beef tenderloin
salt and pepper
3 tablespoons butter
1/3 cup minced shallots
2 garlic cloves, minced
1 cup red wine
1 cup Ocean Spray® 100% Juice Cranberry Juice Blend
3/4 cup beef broth
1 teaspoon chopped fresh thyme

Heat oven to 425°F. Spray small rimmed baking sheet with cooking spray. Heat oil in large wide skillet over medium-high heat until hot. Add beef and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium if necessary. Place beef on baking sheet; season beef with salt and pepper. Reserve skillet.
Bake 20 to 25 minutes or until internal thermometer reaches 132 to 135 for medium-rare. Let stand loosely covered 10 minutes before slicing.
Meanwhile, add 1 tablespoon of the butter to reserved skillet and melt over medium heat. Add shallots and cook 1 minute. Add garlic and cook 20 seconds. Add wine and increase heat to high. Add cranberry juice, beef broth and thyme and boil 10 to 15 minutes or until slightly thickened (you’ll see the bottom of the pan as you stir). Reduce heat to medium and whisk in remaining 2 tablespoons butter; strain. Serve with Cranberry Gingered Sweet Potatoes and Bok Choy with Fermented Black Beans and Ginger.

Cranberry Gingered Sweet Potatoes
Serves 4

6 Tablespoons Butter
6 Garlic Cloves, Peeled
2 Tablespoons Finely Chopped Fresh Ginger
1 1/2 Cups Heavy Cream
1/2 Cup Chopped Ocean Spray® Craisins® Dried Cranberries
4 Medium Sweet Potatoes, Forked, Wrapped in Foil and Baked Through
Salt and Freshly Ground Black Pepper to taste

Set oven to 350ºF and bake foil wrapped Sweet Potatoes until they can be pierced easily with the tip of a knife, 45-60 minutes. Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm.
Prepare sweet potato mash: unwrap hot sweet potatoes and scoop flesh into a food processor. Add the cream and process until well blended. Add the remaining butter and season with salt and pepper, add Ocean Spray® Craisins® Dried Cranberries and pulse until smooth.
For a more country style mix in a heat proof bowl with a potato masher instead of a food processor. Add the cream and process until well blended. Add the remaining butter and season with salt and pepper, add Crasins and blend until smooth.

Bok Choy with Fermented Black Beans and Ginger
Serves 4

1 tablespoon of garlic, minced
1 tablespoon of ginger, minced
½ tablespoon of fermented black beans, minced
6 heads of baby bok choy, cut in half, cored and rinsed
6 scallions, sliced, whites and greens separated
¼ cup of fresh chicken stock or low sodium store bought chicken broth
1 tablespoon Wan Ja Shan naturally brewed soy sauce
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

In a sauté pan over medium high heat, add oil and swirl to coat the pan. Add garlic, ginger and fermented black beans and sauté for about 30 seconds or until the aroma is apparent. Add the bok choy and the scallion whites, toss to coat. Continue to cook for 1 minute. Add the chicken stock and soy sauce, and season. Continue to cook for 2-3 minutes. Check for seasoning. Garnish with scallion greens.

Minced ‘Dragon and Phoenix’ in Lettuce Cups
Epcot Food & Wine Festival 2011, Andrew Zimmern’s Culinary Demonstration
Servings: 6

2 whipped egg whites
2 tablespoons cornstarch
4 tablespoons Chinese rice wine or sake
2 tablespoons real soy sauce, get a high-quality soy like Yamasa from Japan
1 pound boneless and skinless chicken thighs, minced fine by hand
1 pound wild ocean caught u-15 shrimp, peeled and de-veined and finely diced
4 cups peanut oil
2 tablespoons hot chili paste, Sambal Oleek
1 teaspoon sugar
1 tablespoon +2 teaspoons Toban Djan, Lee Kum Kee Brand is best (fermented bean paste with chilies and garlic)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 dried hot chili
1/4 cup minced scallions
1/2 cup minced red bell pepper
1/2 cup minced celery
1/2 cup diced fresh water chestnuts
1/2 cup refreshed /rehydrated diced wood ear or cloud mushrooms
3 heads iceberg lettuce

Place the egg, cornstarch, half the rice wine, the chili paste and half the soy in a large zip lock bag. Add the meat/shrimp and let marinate for 12 to 16 hours. Remove meat/shrimp from marinade. Heat peanut oil in a wok to 375°F
Fry the meat until cooked through in batches and, using a spider wand, reserve to a plate. When finished, pour off the oil through a strainer and refrigerate for another use. Do not wipe the wok. There will be residual oil remaining behind in the pan. This is intended.
Return the wok to high heat and when smoking, add the ginger, sugar, garlic and dried chili. Stirfry for a moment and add the vegetables. Stir fry for a moment and add the meat/shrimp back to the wok.
Add the remaining rice wine, Toban Djan, remaining soy sauce and cook, stirring, until sauce is reduced to proper syrupy consistency and binds around the other ingredients.
Serve with the lettuce, allowing the guests to spoon a few morsels of meat mixture into the lettuce leaves at the table.

Sweet and Sour Bangkok Style Quail with Red Chiles
Epcot Food & Wine Festival 2010, Andrew Zimmern’s Culinary Demonstration
Serves 6

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

Toss the quail with the salt turmeric and cinnamon. Reserve. Cut off and discard the chile stems, shake out the seeds. Place the dried chiles into a cup of boiling water and refresh for 10 minutes. Drain and purée them with the fresh chiles, the shallots, garlic and lemon grass in a food processor. Reserve.
Heat the peanut oil in a very large pan or wok over high heat. Brown the quail and set aside. 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. Stir in the ketchup and vinegar, the salt and the sugar. Cook for several minutes after the mixture boils, to heat through and consolidate the flavors, add the vegetables and mint.
Toss and serve immediately with side bowls of steamed Thai sticky rice served at room temperature

Chili
Roaring Fork, Disney's Wilderness Lodge resort
Serves 4 to 6

2 pounds ground beef
2 cups diced sweet yellow onion
1 cup each: diced green bell pepper and celery
1 tablespoon chopped garlic
2 teaspoons seasoned salt
2 tablespoons onion powder
1 tablespoon each: celery salt and chili powder
1/2 tablespoon ground cumin
1 teaspoon ground black pepper
1 cup full-flavored beer
24-ounce can diced tomatoes
14.5-ounce can kidney beans, drained and rinsed
1 cup low-sodium vegetable juice
1 tablespoon hot sauce, or more to taste
1 tablespoon barbecue sauce

1. Brown beef in heavy-bottomed pot on medium-high heat. If needed, drain excess fat from pan, leaving about a tablespoon. Add onion, green pepper, celery, garlic and seasoned salt. Stir to combine, cover pot. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
2. Stir in onion powder, celery salt, chili powder, cumin and pepper. Add beer, and scrape any bits from bottom of pan. Add tomatoes, beans, vegetable juice, hot sauce and barbecue sauce.
3. Cover pan and simmer until vegetables are tender and flavors are well combined, 25-30 minutes.



Capellini con Gamberi Piccanti Angel hair pasta with spicy shrimp.
Italy Kiosk Epcot, Food and Wine Festival, 2011
Serves 4-6

8 ounces capellini pasta
1 lb large shrimp peeled, deveined, tails removed (about 30-35 shrimp)
1 tsp salt
1 1/2 tsp crushed red pepper
1 small yellow onion, chopped
1 tsp minced garlic (about 2 cloves)
1 cup vermouth or dry white wine
2 cups tomato sauce
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
coarse salt, fresh ground pepper to taste

1. Cook pasta al dente in salted water according to package directions. Drain,reserving4 tablespoons of cooking water.
2. Toss shrimp in medium bowl with the salt and crushed red pepper; set aside.
3. Heat olive oil in a large skillet over medium-high heat. add shrimp, stirring frequently until the shrimp just turns opaque, about 2 minutes. remove from pan and set aside.
4. Reduce heat to medium low. add onion and cook for 5 minutes or until soft and translucent. add garlic and cook another 2 minutes.
5. Pour in vermouth or white wine, stirring and scraping bottom of the pan. cook for 5 minutes, or until the liquid is mostly reduced.
6. Reduce heat to low. add tomato sauce and cook 5 to 7 minutes, stirring occasionally. add oregano and basil, cooked shrimp, and reserved pasta water. cook for 2 minutes. season to taste with salt and pepper.
7. Toss with pasta and serve immediately.

[Tatania]

:)Still wondering about the sugar cookies....

The recipe for the Jack Skellington Sugar Cookies uses the basic Disney sugar cookie recipe.


http://parksandresorts.wdpromedia.com/media/disneyparks/blog/wp-content/uploads/2011/10/jkk596532LARGE.jpg

Jack Skellington Sugar Cookies
Tony’s Town Square, Magic Kingdom
Makes 18 cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
Icing
2 egg whites
3 cups confectioner’s sugar
1/2 teaspoon almond extract
Black food coloring paste

Combine flour, baking powder and salt in a medium bowl and whisk until combined. Set aside.
Combine butter and sugar in the bowl of an electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once dough comes together, cover bowl with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 400°F.
On a floured surface, roll out dough to 1/4-inch thickness. Using a round cookie cutter or an overturned cup, cut dough into circles about 3 1/4 inches in diameter. Place cookies 1 inch apart on an ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Cool completely before icing.
For icing:
Place egg whites in bowl of an electric mixer; whisk until frothy. Add confectioners’ sugar a little at a time, until thick but still spreadable.
Place 1/3 of icing in a separate bowl. Add black food coloring paste to reserved icing and stir until color is uniform.
Decorate cooled cookies by covering with white icing and letting it dry (placing cookies in the refrigerator will speed up this process).
Place black icing in a pastry bag or a plastic resealable bag and cut off a tiny bit of the corner to create a very small hole. Use black icing to draw eyes, nostrils and stitched mouth on each cookie.

[3pletprincesses]

Does anyone have by any chance the Braised lamb ( I think it was lamb) recipe from Akershus? It was served around 2006 with the Rutabaga mashed.

[jets]

Does anyone have the recipe for “Char-crusted Certified Black Angus New York Strip Steak” from the flying Fish?

[disneygal6568]

:cheer2:The recipe for the Jack Skellington Sugar Cookies uses the basic Disney sugar cookie recipe.


http://parksandresorts.wdpromedia.com/media/disneyparks/blog/wp-content/uploads/2011/10/jkk596532LARGE.jpg

Jack Skellington Sugar Cookies
Tony’s Town Square, Magic Kingdom
Makes 18 cookies

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
Icing
2 egg whites
3 cups confectioner’s sugar
1/2 teaspoon almond extract
Black food coloring paste

Combine flour, baking powder and salt in a medium bowl and whisk until combined. Set aside.
Combine butter and sugar in the bowl of an electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once dough comes together, cover bowl with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 400°F.
On a floured surface, roll out dough to 1/4-inch thickness. Using a round cookie cutter or an overturned cup, cut dough into circles about 3 1/4 inches in diameter. Place cookies 1 inch apart on an ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Cool completely before icing.
For icing:
Place egg whites in bowl of an electric mixer; whisk until frothy. Add confectioners’ sugar a little at a time, until thick but still spreadable.
Place 1/3 of icing in a separate bowl. Add black food coloring paste to reserved icing and stir until color is uniform.
Decorate cooled cookies by covering with white icing and letting it dry (placing cookies in the refrigerator will speed up this process).
Place black icing in a pastry bag or a plastic resealable bag and cut off a tiny bit of the corner to create a very small hole. Use black icing to draw eyes, nostrils and stitched mouth on each cookie.

THANK YOU SO MUCH!!!!!

[rusafee1183]

Hi everyone! My name is Heather :wave:

I am going to be making a nice dinner for my family a few weeks before Christmas and I am not sure which recipes to use. I think I am going to make beef wellington and possibly a fish dish (I am thinking of the crusted mahi mahi)

But I'm not sure which sides are best...

Any menu suggestions? popcorn::

Thanks!! :goodvibes

[Anna114]

I've made the Cheddar Cheese Soup from Le'Cellier and I've made the Tortilla Soup from San Angel Inn. My family likes either. The good thing about the cheddar cheese soup is that it can be made the day before.

[dznygrl]

Hi, Does anyone have the recipe for the Coq au vin served at the F&W this year in France??? It was one of our favorites!! Also the Fishermans pie in Ireland!
Thanks!!

[CrsT65]

Does anyone know how to prepare the beef in the beef couscous dish from restaurant marrakesh in Epcot? This is my favorite meal! Thanks, Christina

[greeneeyes]

Does anyone know how to prepare the beef in the beef couscous dish from restaurant marrakesh in Epcot? This is my favorite meal! Thanks, Christina

Is this it?

Couscous Mrouzia
Restaurant Marrakesh


Ingredients:

2 onions sliced
1 cup dry raisins soaked in hot water
1 tablespoon ground ginger
1 tablespoon turmeric
1/2 cup sugar
1 tablespoon cinnamon
1 pinch saffron
1 cup honey
salt and black pepper to taste


In a small pot, sweat onions. Add all ingredients and cook for at least 45 minutes

Beef Tagine for Mrouzia:

Ingredients:

1 pound stew beef cut into cubes
1/2 cup chopped tomatoes
1/2 cup chopped onions
1 tablespoon ginger
1 tablespoon black pepper
1 tablespoon turmeric
1 tablespoon salt
1 cup water


In a large pot, sauté all ingredients except water until brown. Add 1 cup of water and cook until tender.

Both items are served on Couscous.

[Tatania]

Hi, Does anyone have the recipe for the Coq au vin served at the F&W this year in France??? It was one of our favorites!! Also the Fishermans pie in Ireland!
Thanks!!

It's a little tricky to know what's been posted because I don't think the index is being updated (though I could be wrong). Anway, the Fisherman's Pie was posted in many places last year and is easy to find with a basic Google search.
Lobster and Scallop Fisherman’s Pie
Ireland Kiosk, Epcot ® International Food & Wine Festival
Serves 8

Lobster Bisque
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups chopped onion
2 cups chopped celery
1 1/2 cups chopped fennel
2 lobster shells, meat removed
1/2 cup tomato purée
2 tablespoons flour
1 tablespoon cognac
4 cups fish or chicken stock
2 cups heavy whipping cream
1/4 teaspoon cayenne pepper
1 teaspoon crushed garlic
1 teaspoon chervil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper

Mashed Potatoes
4-6 large potatoes, peeled and cubed
4 tablespoons butter
1/2 cup heavy whipping cream or milk

Lobster and Scallop Fisherman’s Pie
2 tablespoons butter
1 tablespoon olive oil
1 cup diced onion
1 cup diced celery
1 cup diced carrot
3 1/2 tablespoons flour
2 tablespoons brandy
1 pound bay scallops
1 quart lobster bisque (recipe below)
1 pound lobster meat, cooked and chopped
1/2 teaspoon tarragon
1/8 teaspoon hot pepper sauce
2 cups shredded Irish cheddar cheese

For lobster bisque:
1. Place butter and olive oil in a large heavy bottomed saucepan over medium heat. Sauté the onions, celery, and fennel for 6-7 minutes or until they are tender. Add the lobster shells and tomato purée and continue to cook for 1-2 minutes. Add the flour and stir until combined and continue to cook for another 1-2 minutes.
2. Add the cognac and stock and continue cooking for 30 minutes. While cooking, stir and scrape the bottom of the sauce pan with a wooden spoon to loosen any brown bits.
3. Add the heavy whipping cream and bring mixture to a boil and continue cooking for 15 minutes. Add the cayenne pepper, garlic, and chervil and stir to combine.
4. Remove the lobster shells and carefully place mixture in a blender and blend on medium for 15-20 seconds, or until combined and smooth. Stop the blender to scrape the sides and blend for another 5 seconds.
5. Pour the bisque through a fine strainer lined with cheesecloth to remove any shell pieces.
6. Pour the bisque back into the saucepan over medium heat and bring it back to a boil. Season to taste with salt and pepper. Set aside.

For mashed potatoes:
1. Place the potatoes in a large stockpot of boiling, lightly salted water over high heat for 15 – 20 minutes or until the potatoes are soft.
2. Drain the water and whip the potatoes with a hand held mixer on low speed until soft.
3. Add butter and heavy whipping cream and mix until combined. Season to taste with salt and pepper. Set aside.

For lobster and scallop fisherman’s pie:
1. Preheat the oven to 350º.
2. Place butter and olive oil in a large stockpot over medium heat. Sauté the onions, celery, and carrots for 6-7 minutes or until they are tender. Add the flour and stir until combined and continue to cook for another 1-2 minutes.
3. Add the brandy and stir while cooking for 1-2 minutes to cook off the alcohol.
4. Add the scallops and lobster bisque and stir to combine. Continue to cook for another 8-10 minutes or until the mixture comes to a boil.
5. Add the cooked lobster, tarragon, and hot pepper sauce and stir to combine. Season to taste with salt and pepper.
6. Carefully pour the mixture into a 3 quart baking dish. Top with the mashed potatoes, covering the entire dish and sprinkle with the Irish cheddar cheese.
7. Place the baking dish in the preheated oven and cook for approximately 25 minutes, or until bubbling and the cheese is completely melted.

Cook’s Notes: If you cannot find Irish cheddar cheese, you may substitute your favorite cheddar cheese.


Coq Au Vin Du Beaujolais
Epcot Food and Wine Festival, FRance (from F & W Festival cookbook)
Serves 4.

2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)
½ tsp coarse salt
½ tsp freshly ground pepper
1½ ounces salt-pork fat
2 tbsp butter
6 pearl onions, peeled
¼ pound whole mushrooms, washed and stems trimmed
2 tbsp flour
1 garlic clove, peeled and crushed
1 750 ml-size bottle of Beaujolais wine
2 sprigs fresh thyme or 2 tsp dried
2 sprigs fresh parsley or 2 tsp. dried
2 dried bay leaves
1 to 1½ cups chicken stock

Season the chicken with salt and pepper and set aside.
Cut the pork fat into ½ -inch cubes and place in small skillet. Cover with cold water and bring to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes. Drain and pat the cubes dry with paper towels.
Preheat oven to 350 degrees.
In a large, ovenproof pan, heat butter, pork fat, and pearl onions over medium-high heat on the stove top. When onions are golden brown, remove them and the pork fat with a slotted spoon and set aside.
In the same butter, cook the mushrooms over high heat until slightly brown. Remove with a slotted spoon and set aside with the onions.
Saute the chicken in the same pan, over high heat until brown, about 3 minutes on each side until brown. Sprinkle the chicken with flour and place uncovered in the oven for 5 minutes.
Remove chicken from the oven and reduce heat to 250 degrees. Add the garlic to the chicken and stir for 1 minute.
Return to the stove top, add wine, and bring to a boil, stirring continuously.
Add herbs, onions, pork fat, and mushrooms. Add stock if necessary to cover the meat completely. Cover the pan with a lid or foil and bake in oven for 1½ hours.
Remove from oven, place chicken in a serving dish, strain sauce to remove vegetables, discard fresh herbs, and set aside. Taste sauce, adding salt and pepper if desired. If you prefer a thicker sauce, return to stovetop over medium heat. Knead together 1 TBSP butter and 1 TBSP flour and stir into sauce, whisking for 4 to 5 min.
Serve the chicken, onion and mushrooms with the sauce and vegetables poured over it, accompanied by potatoes, rice or hot buttered noodles.

[Diznut84]

I'm looking for the Crepes LaFayette recipe that I believe was published in Mickey's Cooking Around the World cookbook. Unfortunately, it got lost in the move. If you can help me out, I'd be very grateful! It was a family favorite!

[Tikitoi]

Just wanted to say, I am so grateful for this thread! Now that school is over (college semester) and we have been back for 2 months, so I am definitely missing it! I can get into making some good hearty Disney food! Feel like I am there. I've made a few like, Walts Chili (oh Happy Birthday, Walt), the Paella and POP's Century Fried Chicken, but looking forward to making more and more in the next few weeks. :goodvibes

[Hollywood Glitter]

Gingerbread Beignets
Makes 24 beignets
1 cup evaporated milk, heated until warm but not hot
1 envelope dry active yeast
1 egg, lightly beaten
1/2 cup molasses
2 tablespoons plus 1/4 cup sugar, divided
1 tablespoon vegetable oil
4 1/2 cups all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon plus 1 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup shortening
Vegetable oil for deep-frying
Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
Add half of flour mixture to milk mixture. Mix well.
Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
Line a plate with paper towels; set aside.
Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375°F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.

Eggnog Crème Anglaise
2 cups eggnog
1/2 cup milk
1/4 cup sugar
6 egg yolks
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (optional)
Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon, if using. Serve warm with Gingerbread Beignets.

[Poohs Pal]

I just came back from Disney while visiting with a friend. She can't stop talking about the Boardwalk Bakery's Pumpkin Cubcake with frosting. Does anyone have this recipe? Susan

[3pletprincesses]

WARM BANANA MOUSSE TART
Disney’s Grand Floridian Resort & Spa

Ingredients
1 lb semi-sweet chocolate
2 tablespoons expresso coffee
2 tablespoons rum
5 each eggs
1/3 cup sugar
1 cup heavy cream

Method of Preparation
1. Melt chocolate in a bowl over pot of boiling water or in a
microwave then place on side
2. Whip cream to soft peaks and store in refrigerator
3. In a bowl whisk sugar and eggs over boiling pot of water until warm
and frothy
4. Remove from stove and pour into a mixer with a whip attachment.
Whip on medium speed until thickened and doubled in volume
5. Add coffee and rum and melted chocolate
6. Fold in the whip cream
7. Prepare chocolate sugar dough tarts with one layer of sliced
bananas on the bottom
8. Spoon chocolate mixture into tart shells (full but not running
over)
9. Bake at 300 degrees F until firm but not cracked – 20 to 30 minutes

Ingredients for Chocolate Sugar Dough
1 stick plus 2 tablespoons butter
1 1/3 cup powder sugar
1 egg
1 tablespoon corn syrup
1 teaspoon cream of tartar
1/3 cup cocoa powder
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 ½ cups all purpose flour

Method of Preparation
10. Sift dry ingredients together and put aside
11. In a mixer cream butter and sugar together until well blended
12. Add egg mix well then add corn syrup
13. Slowly add dry ingredients – scrape bowl often – mix well
14. Remove dough from bowl and knead to form one piece. Roll to
1-inch thick and place on cookie sheet and chill overnight
15. Remove dough from refrigerator 30 minutes before using
16. Roll dough to 1/8-inch thick and cut to fit your tart mold that
has been greased
17. Bake at 350 degrees F for 10 minutes

[hlrababy]

I am looking for the cotton tini recipe from T-Rex..yum!!

[thwinters]

We just returned from WDW. Cindy's Table has changed their menu. Major Domo's pie is no longer an option.

They do have the best macaroni and cheese I have ever eaten. Does anyone have the recipe for the mac and cheese at Cinderella's Royal Table?

Thanks.:flower3:

[st2826]

Hi, does anyone have the Paddy's pork recipe from Raglan Road? :thumbsup2

[StEpHandMiKe<3Disney]

I'm looking for the garden grill dressing recipe!?!?!? I see where it has been asked but one answered.

[hlrababy]

I am also looking for the magical star cocktail recipe! :)

[greeneeyes]

I am also looking for the magical star cocktail recipe! :)


It's on page 171 of this thread...

Magical Star Cocktail
Lost Bar, Disneyland Hotel

Glass: Margarita
Preparation: Build in mixing glass over ice, shake & strain over fresh ice.
Garnish: Place Rainblow Glow cube (on fast color-changing mode) in bottom of glass before adding ice, Pineapple Leaf

Parrot Bay Coconut Rum...........1
X-Fusion Liqueur........................1
Pineapple Juice...........................1
Sweet & Sour..............................1
Rainblow Glow cube...................1 each

[ATDom]

Happy New Year! I am looking for Sanaa's recipe for their beef short ribs. If anyone has it, I would greatly appreciate it! :)

[hlrababy]

It's on page 171 of this thread...

Magical Star Cocktail
Lost Bar, Disneyland Hotel

Glass: Margarita
Preparation: Build in mixing glass over ice, shake & strain over fresh ice.
Garnish: Place Rainblow Glow cube (on fast color-changing mode) in bottom of glass before adding ice, Pineapple Leaf

Parrot Bay Coconut Rum...........1
X-Fusion Liqueur........................1
Pineapple Juice...........................1
Sweet & Sour..............................1
Rainblow Glow cube...................1 each

Thank you so much!!! :goodvibes

[BMICKEY]

I'm looking for the garden grill dressing recipe!?!?!? I see where it has been asked but one answered.

I'm not sure if you looked on the second thread that was started for recipes....It's confusing to work with, so good luck ;o)

http://www.disboards.com/showthread.php?t=1777635

[skylizard]

I had a "raspberry rain" cocktail at the Outer Rim bar recently and would love the recipe. Thanks!
:love:

[greeneeyes]

I had a "raspberry rain" cocktail at the Outer Rim bar recently and would love the recipe. Thanks!
:love:

I'm sure it's already posted, but our Index hasn't been updated recently so here it is for you.

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.

[Fosterlv]

I am looking for the Red Wine Sauce serviced at the Garden Grill Buffet in Epcot.

[kanraku]

Does anyone have the recipe for the corn bread at Tusker House in Animal Kingdom? This was the best corn bread I have ever tasted!!

[Midnyghtchilde]

What is the contact email to request recipes from Disney? After checking the index and lots of pages of this thread there are a few recipes I want to request...one of which I can't remember the name but I can describe it!! I'll happily request them and share here if someone can tell me who/where to ask for them from Disney :)

[greeneeyes]

What is the contact email to request recipes from Disney? After checking the index and lots of pages of this thread there are a few recipes I want to request...one of which I can't remember the name but I can describe it!! I'll happily request them and share here if someone can tell me who/where to ask for them from Disney :)

http://secure.disney.go.com/contact/

[MiaSRN62]

I am looking for the cotton tini recipe from T-Rex..yum!!


Found this info online :
green apple "Cotton"-tini at the Shark Bar in the T. Rex Cafe in Downtown Disney (2 ounce Skyy Vodka, 1 ounce Apple Schnapps, 1 ounce Midori Melon liqueur, 1 squeeze lime juice, poured over a piece of cotton candy)...

http://i15.photobucket.com/albums/a400/MiaSRN62/clip%20art/400955_2941797026843_1318722143_33283412_715709223 _n.jpg

[Midnyghtchilde]

http://secure.disney.go.com/contact/

Thank you! I sent in my request for the Tamal de Dulce (La Hacienda de San Angel), the caramel apple oatmeal cookie from Caramel Kuche in Germany, and the Peanut Soup from Boma. If I get the recipes I'll share!

[Midnyghtchilde]

Thank you! I sent in my request for the Tamal de Dulce (La Hacienda de San Angel), the caramel apple oatmeal cookie from Caramel Kuche in Germany, and the Peanut Soup from Boma. If I get the recipes I'll share!

I got my response and they said that the chefs cannot share of the 3 recipes for home use. I'm mostly sad about the tamal de dulce - they were amazing!

[StEpHandMiKe<3Disney]

Is there a recipe for the chicken nuggets at the quick service resteraunts?

[Tatania]

We just returned from WDW. Cindy's Table has changed their menu. Major Domo's pie is no longer an option.

They do have the best macaroni and cheese I have ever eaten. Does anyone have the recipe for the mac and cheese at Cinderella's Royal Table?

Thanks.:flower3:

I just came back from Disney while visiting with a friend. She can't stop talking about the Boardwalk Bakery's Pumpkin Cubcake with frosting. Does anyone have this recipe? Susan

Macaroni & Cheese
Cinderella's Royal Table, Magic Kingdom

Butter 3 oz.
Shallots 8 oz.
Roasted Garlic 8 oz.
Flour 3 oz.
Milk 0.5 Gallon
Black Diamond Cheddar 2 lbs.
Blue Cheese 8 oz.
Quattro Formange (bag mix) 2 lbs.
Salt 0.25 oz
White Pepper 0.0025 oz
Penna Pasta 5 lbs. (Cooked)
Gremulata 1 cup
Panko Bread Crumbs 1 cup

Heat Butter in a rondou, add shallots when hot. When shallots are clear, add garlic. When you can smell the garlic add the heavy cream, bring to a simmer. Add flour to make a roux.
With an immeresion blender, add the cheeses in order (Do Not Boil)
Add salt to taste.
Put pasta in a pan, cover with sauce, top with the 8 oz. of cheddar,
top with the panko bread crumbs. Toast off in the oven.



Unfortunately, the Pumpkin Cupcake with frosting from the Boardwalk Cafe
recipe is not available.

[WDWRids]

Joining in!

Haven't read through the thread yet, so please forgive....but has anyone seen the Johnny Appleseed's Cake Recipe from Liberty Tavern?

Had some last week and it was GREAT!!!

[greeneeyes]

Joining in!

Haven't read through the thread yet, so please forgive....but has anyone seen the Johnny Appleseed's Cake Recipe from Liberty Tavern?

Had some last week and it was GREAT!!!

Hey there! There is an Index stickied to the top of this forum that has recipes listed; it hasn't been updated in awhile...maybe we can get somebody to do that for us.

You can email Guest Services and request the recipe, but some are not shared or are commercial products.

[PrincessNancy96]

I will update the index over the next 2 weeks.. please bare with me as piratesmate had always done this....

[greeneeyes]

I will update the index over the next 2 weeks.. please bare with me as piratesmate had always done this....


Thanks!

[Tatania]

Happy New Year! I am looking for Sanaa's recipe for their beef short ribs. If anyone has it, I would greatly appreciate it! :)

I'm looking for the garden grill dressing recipe!?!?!? I see where it has been asked but one answered.


Beef Short Ribs
Sanna Lodge, Animal Kingdom Lodge
Yield: 4 servings

Ingredients for beef short ribs:
3 to 4 pound of short ribs, cleaned
4 tablespoons olive oil blend, divided
½ cup large diced Spanish onion
½ cup sliced celery stalks
¾ cup red wine
1 clove garlic
1 tablespoon sliced ginger
1 each cinnamon stick, broken
½ tablespoon whole cloves
1 tablespoon crushed cardamom
1 tablespoon coriander seed
½ tablespoon cumin seed
1 each bay leaf
¼ crush thyme
¾ cup chicken stock
¾ cup veal demi-glaze
To taste kosher salt
To taste black pepper


Method of preparation for beef short ribs:
1. Season short ribs with salt, pepper and oil.
2. In a large skillet, add olive oil until smoking. Quickly add ribs and sear until all 4 sides are golden brown. Set aside.
3. Add vegetables to skillet and caramelize 5 to 7 minutes.
4. Add herbs and spices and cook an additional 5 minutes.
5. Deglaze pans with wine. Reduce until ¼ of the mixture remains. Remove from heat.
6. Place veggies in a large pan, add the vegetable, spices and wine mixture. Lay ribs on top.
7. Add chicken stock and demi-glaze.
8. Bake at 350° oven until the ribs are done.




Ranch Style Dressing Mix
Garden Grill Restaurant, Epcot©
3 ½ cups


Ingredients for ranch style dressing mix:
2 cups dry minced parsley flakes
1/2 cup dry minced onion
2 tablespoons dry dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

Method of preparation for ranch style dressing mix:
1. Combine all ingredients and store in airtight container. Shelf life is one year.


Ranch Style Dressing
2 cups

Ingredients for ranch style dressing:
1 tablespoon dry mix
1 cup mayonnaise
1 cup buttermilk

Method of preparation for ranch style dressing:
1. Combine all ingredients mixing well.


Honey Sherry Vinaigrette
Garden Grill, Epcot®
Makes 2 ½ cups

Ingredients for honey sherry vinaigrette:
¼ cup sherry vinegar
¼ cup honey
1 ½ cup olive oil
To taste kosher salt
To taste fresh ground pepper

Method of preparation for honey sherry vinaigrette:
1. In a blender, add the sherry vinegar and honey. Blend on high.
2. Slowly add the olive oil until it becomes a vinaigrette.
3. Season with salt and pepper to taste.
4. Store in an airtight container in the refrigerator.


Herb Vinaigrette
Garden Grill Restaurant, Epcot©
Yield 1 quart


Ingredients for herb vinaigrette:
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme
1 tablespoon fresh basil, chopped
2 tablespoon fresh chopped garlic
3 cups extra virgin olive oil
1 cup white wine vinegar
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper

Method of preparation for herb vinaigrette:
1. Combine all ingredients in 2 quart mixing bowl.
2. Mix together with a wire whip until fully incorporated.
3. Store in airtight container in the refrigerator.


Beef Short Ribs
Chefs De France, Epcot

4 lbs Beef Ribs
Marinade & cooking liquid
2 cups cabernet wine
3 sprigs Rosemary
3 sprigs Thyme
1 Whole garlic bulb with head cut off
Pearl onions
Button mushrooms
1 tsp. Black peppercorns
Salt & pepper

Marinate ribs for 12 hours, place marinade & ribs in an oven safe dish, slowly cook for 2 ½ hours at 280˚ - 300˚ until tender.


Pork Sparerib BBQ Rub
Disney’s Fort Wilderness Resort & Campground

14 Oz Granulated sugar 1 Tbs Cinnamon
1 Cup Granulated onion 1 ½ Tbs Cayenne Pepper
1 ½ Tbs Celery Salt 1 Tbs Dry Mustard
2 Tbs Granulated Garlic 1 Tbs Ground Ginger
½ Cup Salt 2 Tbs Cumin
2 Cups Paprika 3 Tbs Thyme
1/3 Cup Chili Powder ½ Cup Marjoram Leaves
1/3 Cup Black Pepper

Add all ingredients to mixing bowl and mix well. Rub on ribs.

We smoke our rib racks (after rubbing them down in the rub) at 250° for approximately 3 ½ hours, until the meat has shrunk away from the tip of the bone, and if you pull two bones apart slightly the meat comes away from the bone.

We use oak logs for smoking; however, hickory is also great.

[mzwats]

I can't wait to try some of these receipes!!

[PrincessNancy96]

I will work on updating the index as much as I can this morning.. My Dad was admitted to the hospital the first of April and things have finally settled down with him.. thanks for your patience.

[greeneeyes]

I will work on updating the index as much as I can this morning.. My Dad was admitted to the hospital the first of April and things have finally settled down with him.. thanks for your patience.

Family comes first, we can wait

[PrincessNancy96]

Family comes first, we can wait

Thank you for understanding!!
I have spent 3 hours copying and pasting info into a word file..
Now, I need to verify all the "layouts" of the index so i didn't miss anything and make sure things are formatted the same..

My eyes are blurring together so I am going to take a break and try working on this again a little later today...

I'll be glad to get this caught up and will be keeping up with it from here on out!!!

[retiredkid]

thanks for all your hard work, Nancy.

Hope your Dad gets better really quickly

[StEpHandMiKe<3Disney]

I will work on updating the index as much as I can this morning.. My Dad was admitted to the hospital the first of April and things have finally settled down with him.. thanks for your patience.

I hope everything is alright.

[PrincessNancy96]

I updated and had to spread the new index out.. it is set up exactly the same as the old one, I copy and pasted and had to add more postings. When I tried to update the old thread it would cut some of the courses or restraunts off because of the massive amount of recipes...

It's current and updated to the best of my ability.. (16 hours)... so if you notice a problem please send me a PM to let me know and I will correct..

Thank you for the kind wishes for my Dad. He is doing better, actually at another appointment right now, so fingers crossed he will be better for our family vacation the end of June... I'm hoping he will not be so stubborn and seek Dr. advice sooner from now on..

[BernardandMissBianca]

Awesome job Nancy!!!

You are the best!

[gretchenohar@hotmail]

Thank you so much for all your time & effort in updating this - especially at such a stressful time. May your thoughtful deeds be returned to you tenfold!:thanks::grouphug:

[wc3kraft]

I have searched high and low for the recipe for Lingonberry Muffins served at the Akershus Character Breakfast...does anyone have it? Can you tell me how to request it? I thought I saw something about that earlier, but this site is kind of overwhelming, in a good way though. I hope I'm posting this in the right place...

[GoofySon'sMom]

Beef Short Ribs
Chefs De France, Epcot

4 lbs Beef Ribs
Marinade & cooking liquid
2 cups cabernet wine
3 sprigs Rosemary
3 sprigs Thyme
1 Whole garlic bulb with head cut off
Pearl onions
Button mushrooms
1 tsp. Black peppercorns
Salt & pepper

Marinate ribs for 12 hours, place marinade & ribs in an oven safe dish, slowly cook for 2 ½ hours at 280˚ - 300˚ until tender.


This is one of DS's favorite meals in Disney. I made these Sunday and they were delicious!!! :thumbsup2 Thank you so much for posting. The only thing I did different is add a bit of beef broth because it just didn't look like enough liquid to cook in. And I used chippoline onions instead of the pearl. It really came out great!!

[Tropical Wilds]

Made the Pollo A Las Rajas from San Angel Inn tonight and it was a smashing success. Tasted almost exactly like how I remember it from the trip.

Also submitted recipe requests for the Isla and Tostadas from San Angel, will report back if I have any luck. The waitress said that, for the Isla anyway, they'd give out the recipe, but she forgot to get it before we left.

EDIT: Sorry, didn't realize the picture would be so big. For those interested to see how it came out, pictures are on my blog.

[Tikitoi]

On Monday, I made the Chicken Jambalaya from Boatwright's and today I made Crab Cakes Yacht Club Galley, (now Captain's Grill) (and some KFC coleslaw to go with it). They were so good...Love this thread!

[PrincessNancy96]

ok, now you have me craving KFC cold slaw... now to text DD and ask her to stop and grab some on the way home from her errands!!!! :)

[Tikitoi]

Or just make it. That's what I did...::yes::

[Tropical Wilds]

I'm going to have an update on a posted recipe. I tried to make it and it came out incorrectly. I contacted Disney to say I suspected an ingredient (baking powder!) was left out because it didn't work out properly... I got a confirmation that the posted recipe was correct, save for an accidentally omitted ingredient. LoL!

[Tropical Wilds]

I got an email back from Disney regarding two recipes... The barbecue pulled pork sandwich from Kona and the red velvet cheesecake cupcake, both of which were incomplete/missing ingredients.

The red velvet cheesecake cupcake requires 1.5 teaspoons of baking soda otherwise it won't cook properly. I made the recipe as-is and it didn't rise. When I contacted Disney, the chef replied that it needed the baking soda and if the batter still looked too dense to add 1 teaspoon of white vinegar.

The BBQ pulled pork sandwich was missing the "how to" for the pulled pork, which was forwarded from the chef and I added to the recipe on my blog. I made it tonight and it was awesome.

Feel free got snag both recipes to update here. The pulled pork one is up now, the cupcake one will be up Friday.

[bellanotte10]

Sorry if this has been asked before but does anyone have the recipe for the peach tart served at jiko? I've been craving it ever since I got back!

[ADisneyQueen]

Subscribing. Thanks.

[Mustangdi]

2 years ago we really enjoyed the Chicken Coq au Vin
at the evening buffet at 1900 PF. When I ate ther our last
trip it wasn't on the buffet. Does anyone have this recipe
I have looked everywhere, but no luck. Is the same chef still
there? It was the best chicken that I h:goodvibesave ever ate.

[StephLS]

Oh my goodness, I just fell upon this site and it is awesome. Now I have to put a pot of coffee on and start from the beginning. Oh whatfun!!!!!:goodvibes

[greeneeyes]

To all of our new subscribers-- we have an Index of all posted recipes located here --

Click here for Index (http://www.disboards.com/showthread.php?t=2912560)

[StephLS]

To all of our new subscribers-- we have an Index of all posted recipes located here --

Click here for Index (http://www.disboards.com/showthread.php?t=2912560)

WOW:thumbsup2
Thanks so much !!!

[st2826]

Hi, does anyone have the recipe for Earl of sandwich's strawberry cheesecake and chicken Caesar salad?