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Tatania

11-09-2007, 02:07 AM

I need a suggestion for a desert for my Thanksgiving buffet, any suggestions?

I'm thinking about making the whiskey cake from LeCellier, but would really appreciate any input.

PS...my family thinks we are total Disney nuts, so am trying to prove them RIGHT and make as many WDW recipes as possible.:lmao:

f you want something with pumkin there's the pumpkin cheescake I posted before or:

Pumpkin Cake
From the kitchens of the Walt Disney World Swan and Dolphin Hotel Oct. 2003

2/3 Cups Butter
1½ Cups Light Brown Sugar
2 Large Eggs
2 Tsp. Vanilla Extract
2 Cup Canned Pumpkin
3 Cups All Purpose Flour
1½ Tsp. Baking Powder
1 Tsp. Baking Soda
½ Tsp. Salt
1½ Tsp. Cinnamon
¾ Tsp. Ginger
½ Tsp. All spice
½ Tsp. Mace
1/8 Tsp. Cloves
1 Cup Milk
1/3 Cup Sour Cream

1. Preheat oven to 350°.
2. Using a mixer with the paddle attachment, cream butter in a mixing bowl until soft. Add the brown sugar and mix until light and fluffy. Add the eggs one at a time scraping the bowl after each addition. Add vanilla and pumpkin. Add flour and spices in three additions alternating with the milk.
3. Stir in the sour cream. Bake in kougloff pan for 1½ hrs.

A very good one (with pumpkin) is the Carrot Cake at Wolfgang Puck's Cafe. It's been a hit at every buffet I take it too and everyone askes for the recipe.

Carrot Cake
Wolfgang Puck Cafe, Downtown Disney

Cake:
4 ½ cups sugar
3 ½ cups oil
1 cup eggs (approximately 4)
2 cups sifted flour
1 Tsp. Baking Soda
1 Tsp. Kosher Salt
1 Tsp. Cinnamon
2 cups Pineapple Puree
2 cups Pureed Carrots
1 ½ cups Pureed Pumpkin

Icing:
8 oz. Butter
1 lb. Cream Cheese
2 lb Powdered Sugar
2 tsp. Lemon Juice
2 Tsp. Vanilla

For cake: Whip sugar, oil and eggs till light. Add all dry ingredients. Add pineapple, carrots and pumpkin last. Makes 2 10" rounds. Bake at 325 degrees for 1 hour.

For icing: Cream butter till soft, add cream cheese and again beat till soft, add remaining and mix till blended.

gismo1554

11-09-2007, 05:11 AM

Yield: 2 quarts

Ingredients

2 pounds mango puree

1 cup buttermilk

2 cups orange juice

1/4 cup honey

Salt and allspice to taste.

Method:

Blend mixture until totally smooth. Chill for one hour and serve garnished with fresh mint.

gismo1554

11-09-2007, 05:12 AM

Ingredients

1 Tbsp. Olive Oil
2 Tbsp. Chopped Garlic
4 Tbsp. Chopped Shallots
1 cup Button Mushrooms (sliced)
1 cup Shiitake Mushrooms (sliced)
1 cup Portabella Mushrooms (sliced)
1 cup Crimini Mushrooms (sliced)
1 cup White Wine
2 cups Heavy Cream

Method

1. In a large pot quickly sweat the shallots and garlic in olive oil.

2. Add the mushrooms starting with the buttons, crimini, portabellas, and the shiitakes last. Give three minutes between each batch.

3. Add white wine and simmer for five minutes.

4. Add heavy cream, bring to a boil and then simmer for about 5 minutes or until you get the correct thickness; make sure it coats the back of a spoon well.

5. Season with salt and pepper to taste.

gismo1554

11-09-2007, 05:14 AM

Looking for two recipes. First the maple custard with almond crumble topping from Canada at this year's F&W festival.

OK Im sure the custard was from this reciepe with just almonds and cumble mix on top

Yield: 8 portions

Ingredients:

1 pint heavy cream
6 oz. whole milk
12 oz. (1 1/2 cups) granulated sugar
12 oz. (15 eggs) egg yolks
2 teaspoons maple extract

Method:

1. Heat heavy cream, whole milk and granulated sugar over double boiler until sugar is dissolved (110F). DO NOT WHIP. Stir only.

2. Place in a large mixing bowl. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks.

3. Add remaining cream mixture. Stir to blend well.

4. Add maple extract to previous mixture.

5. Strain mixture through fine mesh strainer.

6. Pour mixture into serving dishes that have been place into two cake pans. Add enough water in the bottom of each cake pan to fill 1/4 the way up the serving dishes.

7. Bake in a low oven -- 275 degrees -- for approximately 2 to 2 1/2 hours. The desserts should be "set" firm but not hard, with a little wiggle when you shake it gently.

8. Sprinkle cooled custards with sugar and melt with a torch.

gismo1554

11-09-2007, 05:15 AM

Yield – 4 servings

10 to 12 ounces chicken breasts, cut into cubes

Marinade:

1 tsp chicken base (not bouillon; base is a pastelike mixture available in gourmet or larger supermarkets)

Dash of white pepper

Salt to taste

Sugar to taste

½ tsp cooking wine

½ tsp sesame oil

Garnishes:

Toasted white sesame seeds

Chopped green onions

Batter:

¾ cup all-purpose flour

¼ cup cornstarch

1 heaping tsp baking powder

½ of a beaten egg

2 tbsp oil

2/3 cup water

Pinch of salt

Honey Sauce:

1/8 cup, plus 1 tbsp honey

¼ cup sugar

1/8 cup ketchup

1 tbsp white vinegar

Method:

1. Combine marinade ingredients and let cubed chicken soak in liquid for 30 minutes.

2. Combine batter ingredients. Set aside.

3. Combine sauce ingredients. Set aside.

4. Heat cooking oil for frying, about 320º F. Using tongs, dip marinated chicken into batter and deep fry.

5. Heat honey sauce in a large wok. Turn off heat. Add chicken pieces and toss to coat. Place chicken in green onions and sesame seeds.

gismo1554

11-09-2007, 05:17 AM

Yield: 1-2 servings

Ingredients

10 to 12 ounces chicken breasts cut into cubes

Marinade:
1 teaspoon chicken base (not bouillon; the paste-like mixture is available in gourmet stores and large supermarkets)
Dash of white pepper
Salt to taste
Sugar to taste
1/2 teaspoon cooking wine
1/2 teaspoon sesame oil

Batter
3/4 cup all-purpose flour
1/4 cup cornstarch
1 heaping teaspoon baking powder
1/2 of a beaten egg
2 tablespoons oil
2/3 cup Water
Pinch of salt

Sauce:
1 tablespoon soy sauce
2 teaspoon ketchup
5 tablespoon white vinegar
5 tablespoon sugar
1/8 Tablespoon black pepper
1/8 Tablespoon chicken base
Corn Starch to taste
Vegetable oil to taste

Preparation

1. Combine marinade ingredients and let cubed chicken soak in liquid for 30 minutes.
2. Combine batter ingredients. Set aside
3. Combine Sauce ingredients. Set Aside.
4. Heat cooking oil for frying, about 320?F. Using tongs, dips marinated chicken into batter and deep fry until golden. Drain well.
5. Heat sauce in a large wok. Turn off heat. Add chicken pieces and toss to coat. Place chicken on a serving platter to serve.

gismo1554

11-09-2007, 05:17 AM

Serves 6

Ingredients:

1/2 head iceberg lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine lettuce
2 medium tomatoes, blanched & peeled
1 1/2 cups cooked turkey breast, diced
3 eggs, hard-cooked
1/2 cup blue cheese, crumbled
6 strips crisp bacon, crumbled
2 tablespoons chopped chives

Method:

Chop all greens very fine (reserve some watercress for presentation) and arrange in salad bowl. Cut tomatoes in half, remove seeds, and dice fine. Also dice the turkey, avocado, & eggs. Arrange the above ingredients, as well as the blue cheese and bacon crumbles, in straight lines across the greens. Arrange the chives diagonally across the above lines. Present the salad at the table, then toss with the dressing (below). Place on chilled plates with a watercress garnish.

Brown Derby Old-Fashioned French Dressing

1/2 cup water
1/2 teaspoon sugar
1 1/4 tablespoons salt
1 1/2 teaspoons Worcestershire sauce
1 clove garlic, chopped
1/2 cup red-wine vinegar
Juice of 1/2 lemon
1/2 tablespoon ground black pepper
1/2 teaspoon English mustard
1/2 cup olive oil
1 1/2 cups salad oil

Blend all ingredients except oils, then add olive oil and salad oils and mix well. Blend well again before mixing with salad.

gismo1554

11-09-2007, 05:18 AM

Yield: 16 servings

Ingredients:

1 pound milk chocolate
¼ cup espresso coffee
5 egg yolks
¼ cup + 1 tablespoon sugar
6 sheets gelatin
½ cup Kahlua Liqueur
4 cups heavy cream
¾ cup white chocolate ganache
¼ cup dark chocolate ganache
sponge cake (store-bought or your favorite recipe)

Method:

1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (1/4" thick yellow cake cut in a circle) on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.

Note: One sheet of gelatin is equal to one teaspoon of unflavored powdered gelatin dissolved in ¼ cup of water.

gismo1554

11-09-2007, 05:19 AM

Ingredients:

2 or 4 slices sourdough bread, cut 1 to 1 1/2 inches thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla
oil or shortening for frying
whipped butter and/or syrup

Method:

Cut a 1-inch pocket in one side of each bread slice. Cut banana in half crosswise, then split each piece lengthwise. Remove peel and stuff two pieces of fruit in each pocket of bread; set aside. Mix sugar and cinnamon; set aside. Mix together well the egg, milk and vanilla.

Heat about 4 inches of oil in a pan to 350º F. Dip stuffed bread into egg/milk mixture and let it soak a few seconds to let penetrate bread. Fry bread on both sides in hot oil until lightly browned, about 3 minutes. Drain on paper towels or wire rack. Sprinkle with cinnamon sugar and serve.

gismo1554

11-09-2007, 06:23 AM

Thanks again, Tatania! :upsidedow Do you happen to know which Poly dining spot serves/served the Chicken Pago Pago?

I believe its Kona Cafe

wezee

11-09-2007, 08:08 AM

Tatania, thanks for the yummy desert ideas, I especially like the carrot cake. thanks again

Disney*Dreamer

11-09-2007, 08:47 AM

Wow, thanks for all of those recipes!

Sethsmama

11-09-2007, 09:23 AM

I didn't get a chance to look to see if this is on there but this cornbread is absolutely wonderful at Crystal Palace-dinner! I was just looking at the recipe this morning and funny that I found this post on there later! I'm going to attempt to make this recipe for Thanksgiving dinner! :thumbsup2

Here's the link to the recipe on allearsnet...

http://www.allearsnet.com/din/rec_cb.htm

LowesChevy

11-09-2007, 09:49 AM

subscribing

Tatania

11-10-2007, 12:21 AM

OK Im sure the custard was from this reciepe with just almonds and cumble mix on top

Yield: 8 portions

Ingredients:

1 pint heavy cream
6 oz. whole milk
12 oz. (1 1/2 cups) granulated sugar
12 oz. (15 eggs) egg yolks
2 teaspoons maple extract

Method:

1. Heat heavy cream, whole milk and granulated sugar over double boiler until sugar is dissolved (110F). DO NOT WHIP. Stir only.

2. Place in a large mixing bowl. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks.

3. Add remaining cream mixture. Stir to blend well.

4. Add maple extract to previous mixture.

5. Strain mixture through fine mesh strainer.

6. Pour mixture into serving dishes that have been place into two cake pans. Add enough water in the bottom of each cake pan to fill 1/4 the way up the serving dishes.

7. Bake in a low oven -- 275 degrees -- for approximately 2 to 2 1/2 hours. The desserts should be "set" firm but not hard, with a little wiggle when you shake it gently.

8. Sprinkle cooled custards with sugar and melt with a torch.

I've ordered the 2007 Epcot Food and Wine Recipe book and it has that recipe in it. I'll add any missing ingredients, if necessary, when I get the recipe.

Tatania

11-10-2007, 01:44 AM

One of the great things about the Internet and the Boards where people can share their interests, are the wonderful and big-hearted folks one meets online. In a previous post I mentioned a fellow Disboard member who has been extremely generous about scanning and sharing the recipes from the many Disney cookbook she owns. She never fails to astound me and brighten my day with all the many recipes she sends. I figure the least I can do, is transcribe the scanned .jpgs and post the recipes for all of us Disney food & recipe lovers to share. I can't do it all at once, but will post them slowly but surely as I transcribe them. These are all from the latest book - Delicious Disney - and are ones I haven't seen online so far. I'll start with the drinks and desserts.

A very big thanks and shout out to Dis Board member TWyn for sharing. :cloud9: :cheer2:

--------------------------------------------------------------------

Big Apple Sunset
Walt Disney World Resort (from Delicious Disney cookbook)
Serves 1

1 1/4 ounces Van Gogh Wild Apple Vodka
3/4 ounce sour apple schnapps
1/2 ounce sour mix
1/4 ounce Chambord Raspberry liqueur
Apple slices for garnish

In a shaker with ice, mix vodka, schnapps, and sour mix. Strain. Finish with Chambord (do not stir). Serve in a chilled martini glass garnished with apple slices.

Soul Candy
Walt Disney World Resort (from Delicious Disney)
Serves 1

1/2 ounce Vincent van Gogh Dutch Chocolate Vodka
3/4 ounce Godiva White Chocolate Liqueur
4 ounces cappuccino
Freshly whipped cream, for garnish
White and dark chocolate shavings, for garnish

Mix the first four ingredients in a warm 12 ounce coffee glass. Garnish with freshly whipped cream and white and dark chocolate shavings.

Watermelon Mist
Walt Disney World Resort (from Delicious Disney)
Serves 1

1 1/4 ounces water melon schnapps
3/4 ounce Midori
2 ounces cranberry juice
Crushed ice
Watermelon wedge, for garnish
Fresh mint, for garnish

Blend the first 4 ingredients with just enough ice to make a loose slush. Pour into a martini glass and garnish with a wedge of watermelon and fresh mint.

Peanut Butter Pie
from Disney Wonder & Disney Magic, Disney Cruise Line
Serves 8

1 1/2 cups creamy peanut butter
8 ounces cream cheese, softened
3/4 cup sugar
2 tablespoons butter, melted
1 cup heavy cream, whipped stiff
1 baked 8- inch pie shell

With an electric mixer, blend the peanut butter and cream cheese until smooth. Add the melted butter to peanut butter mixture, then fold in whipped cream
Pour into the baked pie shell and refrigerate for 1 hour. Glaze with Ganache (recipe below) if desired.

Ganache
1/2 cup heavy cream
4 ounces dark chocolate, chopped

In a saucepan over medium heat, bring the cream to a boil. Remove from heat and fold in chocolate until no streaks of white remain. Cool unto lukewarm, then glaze cake. Refrigerate for at least two hours before serving.

Cooks Note: Ganache is a fancy word for a rich icing of semisweet chocolate and whipping cream.

No-Sugar-Added Cheesecake
Boardwalk Bakery, Disney's Boardwalk Resort
Makes one 9-inch cheesecake

1 1/4 cups sugar-free vanilla wafer cookies, crushed
4 tablespoons butter, melted
4 tablespoons sugar-free sweetener
2 tablespoons cornstarch
24 ounces (3 8-ounce packages) cream cheese, softened
3 eggs
1 egg white
1/2 cup sour cream
1 1/2 teaspoons fresh lemon juice
1 teaspoon Vanilla extract

Preheat oven to 375° F. In a mixing bowl, combine cookie crumbs and butter. Press into the bottom of a 9-inch round pan (a spring form pan is best).
Bake for 7 to 8 minutes. Allow to cool completely. Reduce oven temperature to 325° F.
In a large mixing bowl, sift together sweetener and cornstarch. Add cream cheese, then beat at low speed with an electric mixer until creamy.
Add eggs, egg whites, and sour cream; beat at low speed for 1 minute. Stop the mixer and scrape the sides of the bowl with a spatula; add the lemon juice and vanilla extract, beating 1 more minute.
Pour into prepared crust. Bake at 325°F for 45 to 50 minutes, or until firm and golden around the edges but slightly moist in the center. Let cool thoroughly.

Cooks' Notes: To slice, dip a knife into hot water and then dry it before cutting. Top with favorite seasonal berries or no-sugar added preserves.

Raspberry Gelato
from Beach Club Marketplace, Disney's Yacht and Beach Club Resorts, WDW
Serves 4 to 6

1 cup granulated sugar
1/2 cup spring water
1 cup raspberry purée or 4 cups fresh or frozen raspberries
juice of 1/2 lemon
two tablespoons Chambord liqueur
1 egg white

In a medium saucepan, heat the sugar and water until the sugar dissolves. Remove from heat and cool.
In a blender or food processor, purée the raspberries and strain the seeds. Add the sugar syrup along with the lemon juice and Chambord liqueur. Refrigerate until cold.
When cold, pour the mixture into an ice cream maker. Fill the machine only halfway, as the mixture expands as it freezes. Freeze according to ice cream maker instructions.
As it starts to freeze, add the egg white and freeze until firm. (The egg white will give the gelato are creamy texture.)

Cooks Notes: For festive occasions, serve gelato in a martini glass with fresh mint leaves and a splash of champagne.

lynninpa

11-10-2007, 12:19 PM

I am wondering if the tarragon sauce you are talking about is the one with the flourless chocolate cake?

It was the "Chocolate On Chocolate Whiskey Cake" that was served with a "Tarragon Angelaise" in a little pitcher on the side. :confused3 The Tarragon sauce is what made this cake sooo good! :upsidedow

lynninpa

11-10-2007, 12:23 PM

Pumpkin Cake (S&D) and the Carrot Cake (WPC)

These both sound perfect for this time of year. Thanks Tatania. :upsidedow

lynninpa

11-10-2007, 12:28 PM

Thank you, gismo1554, for all of the great recipes! :goodvibes

lynninpa

11-10-2007, 12:32 PM

Crystal Palace: Fire Roasted Spoon Cornbread link posted by sethsmama :upsidedow Thank you, sethsmama! :thumbsup2

1 fresh poblano pepper minced
1 yellow pepper, small, diced
1 red pepper, small, diced
1/2 red onion, small, diced
2 1/2 cups roasted or grilled corn
1/2 oz. butter
1 TB sugar
3/4 tsp. cayenne pepper
3/4 TB black pepper
2 tsps. kosher salt
1 quart milk
1 quart heavy cream
4 cups corn meal
4 egg yolks
1 1/4 cups buttermilk
4 egg whites

1. In a pot over medium heat, sweat peppers, onions and chilies in butter.

2. Add spices and stir to incorporate.

3. Add milk and cream. Bring to a boil.

4. Reduce heat. Slowly whisk in corn meal. Cook for 5-10 minutes or until it thickens.
5. Remove from heat.
6. In a mixing bowl, whisk together egg yolks and buttermilk.
7. Temper yolk mixture and add back to base.
8. Completely cool corn meal mixture in the refrigerator.
9. Remove from refrigerator and break into small pieces. Leave at room temperature.
10. Whip egg whites to soft peaks. Fold into corn meal mixture and place in a baking dish. 11. Bake 30 minutes at 350 degrees or until golden brown.

lynninpa

11-10-2007, 12:45 PM

I believe its Kona Cafe

Thanks for the info, gismo! :upsidedow

lynninpa

11-10-2007, 03:11 PM

Tatania & TWyn: Thank you both for more great recipes! :goodvibes

gismo1554

11-10-2007, 04:12 PM

Thank you, gismo1554, for all of the great recipes! :goodvibes

No problem Ill try and post some more next week as I have loads lol

Tatania

11-10-2007, 05:39 PM

The description of this desert sounds heavenly and it must be a fairly new item on the menu:
Canadian Chocolate on Chocolate Whiskey Cake:
Chocolate Cake, brushed with Canadian whiskey, layered with chocolate mousse, finished with tarragon anglaise, and topped with a white chocolate wafer

Though I haven't seen any recipes for this particular one yet, you could probably make something similar out of the existing recipes for chocolate cake, and chocolate mousse.
Star Chef, Charlie Trotter, has a recipe for tarragon anglaise sauce in his "Desserts" Cookbook and I'll post that because all his recipes are about as good as it gets. (Not to hijack a Disney recipe thread or anything, ;) )

Tarragon Anglaise
Yield: 1 cup

1/4 cup plus 2 tablespoons heavy cream
2 sprigs tarragon
2 egg yolks
1 tablespoon sugar

Bring the cream and tarragon to a boil. Whisk together the egg yolks and sugar and slowly pour in some of cream to temper the eggs. Pour the mixture into the cream and cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top. Just prior to serving, blend with handheld blender until frothy.

http://www.globalgourmet.com/food/special/1999/trotter/pudding.jpgBTW, he serves this with Meyer Lemon Pudding Cakes:

1/4 cup unsalted butter
1-1/4 cups sugar
Pinch of salt
3 tablespoons Meyer lemon zest
6 egg yolks
6 tablespoons flour
1/2 cup freshly squeezed Meyer lemon juice (a sweet lemon that is a cross between a lemon and sweet orange or mandarin)
2 cups milk
8 egg whites
4 ripe persimmons, peeled
2 tablespoons Simple Syrup, plus additional as needed (below)
Tarragon Anglaise
1 tablespoon julienned fresh tarragon

Simple Syrup
Yield: Approximately 3 cups
2 cups water
2 cups sugar
Bring the water and sugar to a boil, remove from the heat and let cool. The syrup may be kept for up to 1 month in the refrigerator.

To make the pudding cakes:
Cream the butter, 1 cup plus 2 tablespoons of the sugar, the salt, and lemon zest. Add the egg yolks one at a time, mixing well after each addition. Add the flour and mix well. Add 1/4 cup of the lemon juice and the milk and mix until combined. Beat the egg whites to stiff peaks and fold into the batter.

Immediately pour the batter into a plastic wrap-lined 9 by 13 inch pan and bake in water bath at 325 degrees for 35 to 45 minutes, or until golden brown and firm. Let cool and then invert onto a sheet pan an refrigerate to chill. Use a ring cutter to cut out eight 3 inch circles just prior to serving.

To prepare the persimmons:
Slice 2 of the persimmons into 1/8 inch wedges and set aside.

To make the persimmon chips:
Cut 1 of the persimmons in half lengthwise and then cut one of the halves into paper thin slices. Lay the slices on a Silpat-lined or nonstick sheet pan and sprinkle with 1 to 2 tablespoons of the sugar. Bake at 225 degrees for 45 minutes, or until dry. Remove the persimmon chips from the pan while still warm, twist slightly, and cool. Store in a airtight container until ready to use.

To make the persimmon sauce:
Purée the remaining 1-1/2 persimmons with the remaining 1/4 cup lemon juice and the Simple Syrup for 2 minutes, or until smooth. Strain through a fine-mesh sieve and thin with additional Simple Syrup, if necessary.

Assembly:
Place a circle of cake in the center of each plate and arrange the persimmon slices on top in a pinwheel. Drizzle the persimmon sauce and the Tarragon Anglaise around the plates and sprinkle with the julienned tarragon and persimmon chips.

It was the "Chocolate On Chocolate Whiskey Cake" that was served with a "Tarragon Angelaise" in a little pitcher on the side. :confused3 The Tarragon sauce is what made this cake sooo good! :upsidedow

TWyn

11-10-2007, 05:50 PM

Tatania & TWyn: Thank you both for more great recipes! :goodvibes

You're welcome. Thank you, Tatania for posting them for me. :)

lynninpa

11-10-2007, 06:05 PM

lynninpa

11-10-2007, 06:09 PM

You're welcome. Thank you, Tatania for posting them for me. :)

TWyn! Thank you so very much for all of the wonderful recipes! :goodvibes

lynninpa

11-11-2007, 11:26 AM

I have not tried this recipe but it does sound yummy! However, I personally will leave out the pickled ginger when I make it. ;)

JIKO: Curry Buttermilk Marinade for Shrimp

1 cup buttermilk
1/4 pound plain yogurt
1/2 tsp whole cumin seeds, toasted
1/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 tsp madras curry powder
1/8 cup lemon juice
1/2 tsp garlic, minced
1/2 tsp pickled ginger, minced
1/2 cup sagh dhal**
Salt & pepper

Mix all ingredients thoroughly and chill until ready to marinate shrimp.

**Sagh dhal (or sag dhal) is a hot & spicy South African spinach and lentil based condiment.

lynninpa

11-11-2007, 06:26 PM

Anyone ever make the Oreo Bon Bons from Cape May??? Are they very difficult to make??? Where do you get gelatin sheets??? Thanks for the input.

:wave2: The recipe I found for the Oreo Bon Bons says that in place of the gelatin sheets, you can use "2 Tablespoons of powdered gelatin placed in 3 ounces of water." Hope that helps and if you make them, please do let us know how they turned out! :upsidedow

lynninpa

11-11-2007, 06:28 PM

Cape May Cafe: Oreo Bon Bons

16 oz. heavy cream
6 egg yolks
16 oz. white chocolate
4 gelatin sheets or 2 tbs. powdered gelatin place in 3 oz water
1 dozen Oreo Cookies (crumbled)
3 dozen Oreo Cookies (whole)
16 oz. dark chocolate
16 oz. heavy cream

1. Prepare the mousse: Melt chocolate. Whip 16 oz. heavy cream until consistency of ice cream.
2. Place gelatin in cold water. Heat egg yolks until warm; add chocolate, stirring constantly.
3. Place gelatin in microwave until gelatin is dissolved. While gelatin is heating, add one third of heavy cream to the egg yolk and white chocolate mixture; mix well.
4. Add a little of the cream to the heated gelatin and mix well, then add both the gelatin mixture and the chocolate mixture to the remaining whipped cream and fold until incorporated.
5. Fold in crumbled cookies, mixing well. Let mousse set up, around 2-4 hours.
6. Prepare the ganache: Over light heat, melt 16 oz. chocolate into 16 oz. of heavy cream, mixing until combined.
7. To serve: Place 3 dozen Oreo cookies on a sheet pan. Pipe mousse onto cookies, and dip into ganache.

DISNEYmooner2008

11-11-2007, 06:53 PM

lynninpa

11-11-2007, 06:59 PM

Disney*Dreamer

11-11-2007, 08:58 PM

lynninpa

11-11-2007, 09:25 PM

I must have missed it, where is the recipe? I love peanut butter pie, and have a recipe, but would love to try a new one.

Page 18, post 267 :upsidedow Don't forget to check out the recipe index in post 1 which I update each day. :upsidedow

gismo1554

11-12-2007, 01:52 AM

This dessert is wonderful, although not a new item on the menu at Le Cellier. Thank you for the Tarragon Anglaise recipe.

1 cake (your favorite recipe)
24 ounces Chocolate Mousse Batch (recipe below)
6 ounces Ganache (recipe below)
8 ounces Whiskey Syrup (recipe below)

Cut your round cake into 3 layers. Take each layer and drizzle whiskey syrup over each, covering generously. After whiskey syrup soaks in, cover each layer with chocolate mousse, and stack all layers together. Cover completed cake with mousse and decorate with Ganache for icing using a pastry bag with a star tip.

Ganache

1 pound Chocolate disks
1/2 quart Heavy cream

1. Heat Cream - do not scald.

2. Remove from heat and stir in Chocolate Coins until smooth.

Chocolate Mousse (Batch)

4 1/2 ounces powdered sugar
1/2 quart whipping cream -- whipped
7 fluid ounces egg yolk -- pasteurized
12 ounces chocolate coins (or other high quality chopped chocolate)

1. Whip eggs and sugar until light and fluffy.

2. Carefully melt the chocolate over double-boiler steam bath stirring often.

3. When steps 1 and 2 are complete, fold the melted chocolate into the egg and sugar mixture. Then fold the whipped cream into the chocolate mixture.

4. Place in the cooler to chill, then portion and serve.

Whiskey Syrup

3/4 quart Water
1/2 pound Sugar
6 ounces Canadian Club Whiskey
1. Combine Water and Sugar in a saucepan.

2. Bring to a boil; stir until all Sugar is dissolved.

3. Remove from heat, add the Whiskey.

gismo1554

11-12-2007, 01:55 AM

Well this weekend I made Peanut Butter Play Dough from the Coral Reef (really nice but you can't eat much of it in one go). Going to try the Peanut Butter Rice later on in the week and can't wait.

Tatania

11-12-2007, 02:56 AM

I made the Peanut Butter Pie from DCL but tweaked it some. I made the filling just as the recipe called for, but instead of making it into a pie, i made it in a 9x13 pan and cut it into bars. I made a homemade oreo cookie crust and used the ganache on top. IT WAS TO DIE FOR!!!! very rich!! Tasted like a mild reese cup mixed with cheesecake!!!!

Thanks for this review. I love everything with peanut butter and chocolate and will definitely be trying it in the future. Regarding the Oreo Bons Bons - I haven't made them yet myself but I've read rave reviews online from other people who have.

Today I tried 3 Disney recipes and will share the reviews as well as the recipes I think are new. My guinea pigs were my 80-year-old mother, 19-year-old son and his buddy.

Apple Caramel Pie (Artist Point at Disney's Wilderness Lodge) -
For the Crust: I had to use a Sugar Cookie mix (as I couldn't find a refrigerated dough) and added a half a cup extra flour to it. It was still very soft and during the initial baking settled into one thick layer on the bottom of the springform pan.
The Filling: is – tart but in a good way. I mixed caramel syrup into the filling and sprinkled it on top but the filling does not have a strong caramel flavor.
Topping: I had to use 1 cup of butter to make the topping moist enough (and even then the crumbs weren’t exactly “wet”.) The topping seemed a touch dry and could have used more vanilla or caramel flavoring. All in all, this is a rich and good quality pie though it’s not the best apple pie I’ve ever had. None of the guinea pigs had any complaints.

Spinach Salad with Oranges and Garbanzo Beans
From the kitchens of the Walt Disney World Swan and Dolphin Hotel 2005
5 medium size servings

3 Tbsp. Orange Juice
2 Tsp. White Wine Vinegar
2 Tsp. Honey Dijon Mustard (used to be Dijon mixed with a little honey)
2 Tsp. Olive Oil
6 Cups Torn Fresh Spinach
½ Cup Sliced Red Onion
1 15 Oz. Can Mandarin Oranges
1 Cup Garbanzo Beans
3 Tbsp. Pecans, Toasted

Combine orange juice, white wine vinegar, honey Dijon mustard and olive oil in a small bowl. Stir well with a whisk. Combine spinach, red onion, oranges and garbanzo beans in a large bowl. Pour dressing over spinach mixture. Toss to coat. Top with toasted pecans.

Review: Nov. ’07 – an interesting and tasty salad. The dressing is very light in taste and in the amount. It very lightly coats the salad. The two teenagers cleaned their plates.

Roasted Chicken Linguine
Shutters Restaurant, Disney's Vero Beach Resort
Serves 4 - 6

2 1/2 to 3 pound chicken, roasted (or from the deli)
1 pound dry linguine
1 cup extra-virgin olive oil
2 tablespoons chopped fresh garlic
3 tablespoons chopped sun-dried tomatoes
2 tablespoons pine nuts
1/2 10-ounce bag of pre-washed fresh spinach
1/2 cup feta cheese, crumbled
1/2 cup goat cheese
1/2 bunch fresh basil, chopped
Coarse salt and freshly ground black pepper, to taste
Fresh Parmesan cheese, shredded for garnish

Pull chicken from bones and tear into bite-sized pieces. Set aside. Cook linguine according to package directors. Drain, rinse with cold water, and set aside.
Heat all of oil in a large skillet over medium heat. Add garlic and stir fry for 30 seconds (don't let it burn). Add sun-dried tomatoes and pine nuts, stirring until nuts are lightly browned. Add chicken, spinach, and feta and goat cheeses, stirring until creamy. Add linguine and heat through. Add basil, then season with salt and pepper. Garnish with fresh Parmesan cheese.

Review: I used ¾ cup of oil and would cut it down further to ½ cup or less as it doesn't need this much oil and one can save on the calories. Since my son took the roasted chicken out of the oven too early I also had to fry it in the oil a little longer before adding the cheeses and spinach.
Otherwise, this dish was a huge hit and tastes absolutely delicious. The 2 teenage boys devoured huge plateful’s leaving Mom and I with 2 normal sized portions. This is so good that you end up eating more than you really need.

Still on the menu for this week is the Palaver Stew from Boma though I have no clue where to find red palm oil, :confused3

Tatania

11-12-2007, 03:03 AM

1 cake (your favorite recipe)
24 ounces Chocolate Mousse Batch (recipe below)
6 ounces Ganache (recipe below)
8 ounces Whiskey Syrup (recipe below)

Cut your round cake into 3 layers. Take each layer and drizzle whiskey syrup over each, covering generously. After whiskey syrup soaks in, cover each layer with chocolate mousse, and stack all layers together. Cover completed cake with mousse and decorate with Ganache for icing using a pastry bag with a star tip.

Ganache

1 pound Chocolate disks
1/2 quart Heavy cream

1. Heat Cream - do not scald.

2. Remove from heat and stir in Chocolate Coins until smooth.

Chocolate Mousse (Batch)

4 1/2 ounces powdered sugar
1/2 quart whipping cream -- whipped
7 fluid ounces egg yolk -- pasteurized
12 ounces chocolate coins (or other high quality chopped chocolate)

1. Whip eggs and sugar until light and fluffy.

2. Carefully melt the chocolate over double-boiler steam bath stirring often.

3. When steps 1 and 2 are complete, fold the melted chocolate into the egg and sugar mixture. Then fold the whipped cream into the chocolate mixture.

4. Place in the cooler to chill, then portion and serve.

Whiskey Syrup

3/4 quart Water
1/2 pound Sugar
6 ounces Canadian Club Whiskey
1. Combine Water and Sugar in a saucepan.

2. Bring to a boil; stir until all Sugar is dissolved.

3. Remove from heat, add the Whiskey.

Is this the actual recipe for The Cellier's Canadian Chocolate Whiskey Cake? If so, what was the source?

gismo1554

11-12-2007, 08:15 AM

Is this the actual recipe for The Cellier's Canadian Chocolate Whiskey Cake? If so, what was the source?

It is the recipes according to allearsnet.com

Disney*Dreamer

11-12-2007, 09:16 AM

Page 18, post 267 :upsidedow Don't forget to check out the recipe index in post 1 which I update each day. :upsidedow

Thanks! For some reason it never occured to me to look at the index. :confused3 Ever have one of those duh moments? :rotfl:

Belleandtinker

11-12-2007, 10:27 AM

Jikos - Mac and Cheese with red wine sauce. Any recipe available?

lynninpa

11-12-2007, 11:58 AM

Well this weekend I made Peanut Butter Play Dough from the Coral Reef (really nice but you can't eat much of it in one go). Going to try the Peanut Butter Rice later on in the week and can't wait.

The PB Playdough sounds fun---and yummy! ;) As for the Rice-do you have the recipe for the sauce, too? I know I have it on the "Reguested" list yet do not remember seeing the sauce recipe posted. If you could let me know that would be great! :upsidedow

lynninpa

11-12-2007, 12:06 PM

Thanks! For some reason it never occured to me to look at the index. :confused3 Ever have one of those duh moments? :rotfl:

Duh moments?! All the time. :rotfl:

lynninpa

11-12-2007, 12:16 PM

Jikos - Mac and Cheese with red wine sauce. Any recipe available?

Here's the recipe for the Mac & Cheese. I will post the recipe for the Red Wine Sauce in a moment. :upsidedow

Jiko: Mac & Cheese

1/4 cup butter
1/4 cup flour
1 quart whole milk
1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone, fontina, and gruyere cheeses)
2 pounds elbow macaroni

Prepare the macaroni according to the directions on the package. Make a roux with the flour and butter over low heat. Bring the milk to a simmer and work in the roux. Add cheese and salt to taste. Pour over the macaroni and heat through in a moderate oven.

lynninpa

11-12-2007, 12:30 PM

Jiko: Red Wine Sauce http://www.allears.net/din/rec_rws.htm I know I asked everyone to post actual recipes rather than links. Yet I had quite a bit of trouble copying & pasting this particular recipe. Sounds like quite an adventure to make this one! ;)

lynninpa

11-12-2007, 12:39 PM

Spinach Salad and Roasted Chicken Linguine

Thank you, Tatania! I am anxious to try the Chicken Linguine after reading your post! :goodvibes

Disney*Dreamer

11-12-2007, 01:03 PM

The PB Playdough sounds fun---and yummy! ;) As for the Rice-do you have the recipe for the sauce, too? I know I have it on the "Reguested" list yet do not remember seeing the sauce recipe posted. If you could let me know that would be great! :upsidedow

I have actually emailed Disney to see if I can get this recipe. I will let you know if I get a response. I would love to have the rice, but without that tangy sauce, I just cannot imagine it.

4pixies

11-12-2007, 01:21 PM

Tatania

11-12-2007, 02:31 PM

It is the recipes according to allearsnet.com

I must have missed that one so big thanks for adding it. I plan to try it for a Xmas party.

Tatania

11-12-2007, 02:34 PM

I have actually emailed Disney to see if I can get this recipe. I will let you know if I get a response. I would love to have the rice, but without that tangy sauce, I just cannot imagine it.

Boma seems to be pretty good about answering recipe requests - so fingers crossed. I'd love to have the sauce recipe as well if they send it.

I have 2 requests in at The Cellier but haven't heard back from them yet.

Disney*Dreamer

11-12-2007, 02:42 PM

I just sent it to a general WDW email. I wonder if anyone has a email for Boma?

Tatania

11-12-2007, 03:00 PM

I just sent it to a general WDW email. I wonder if anyone has a email for Boma?

WDW forwards them and sends you a confirmation when they have. After that you wait and hope :goodvibes The only restaurant I contacted directly was the California Grill (for the Honey Crunch Cake) but they weren't giving out the recipe.

lynninpa

11-12-2007, 07:32 PM

This cake sounds scrumptious! A nice idea for a yummy Holiday dessert! ;)

WCC: Triple Chocolate Moose Stampede

1 chocolate cake

Kahlúa simple syrup:
2 cups sugar
2 cups water
2 cups Kahlúa

Chocolate mousse:
1 & 1/2 cups semisweet chocolate, finely chopped
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/2 cup powdered sugar

Bittersweet chocolate ganache:
2 & 1/2 cups bittersweet chocolate
2 cups heavy whipping cream
2 tablespoons brandy
1 tablespoon vanilla extract

Garnishes:
Whipped cream, chocolate syrup and maraschino cherry

1. Prepare your favorite chocolate cake recipe or boxed cake product. Cut off the skin from the top of the cake and slice off the top to level at the same time if necessary. Cut cake horizontally into 3 layers.

2. For the simple sugar syrup: In a saucepan, combine the sugar, water and Kahlúa. Place over medium-high heat and bring to a boil, stirring occasionally until the sugar is dissolved. Continue cooking without stirring until the mixture is the consistency of syrup, about five minutes longer. Remove from the heat and set aside to cool to room temperature.

3. For the mousse, position a large bowl of iced water near the stove. In a saucepan, combine the chocolate and heavy cream. Place over medium heat until the chocolate begins to melt and the cream is almost simmering. Whisk or stir until the chocolate and cream are smooth. Stir in the vanilla and powdered sugar. Remove from the heat and place the pan in the bowl of ice water. Whisk until the mixture is creamy smooth and softly holds its shape. Spoon into a serving bowl and chill for two hours.

4. To assemble, brush each layer evenly with simple syrup. Next, smooth on chocolate mousse until you have assembled a three-layer cake. With the ganache, frost top of the cake, just enough to cover, and use the remaining to cover the sides of the cake.

5. Serve with whipped cream, chocolate syrup and cherry.

gismo1554

11-13-2007, 05:03 AM

The PB Playdough sounds fun---and yummy! ;) As for the Rice-do you have the recipe for the sauce, too? I know I have it on the "Reguested" list yet do not remember seeing the sauce recipe posted. If you could let me know that would be great! :upsidedow

No don't unfortunately! Wish I did though the sauce was fab.

Oh and tip for the playdough. Don't put it in the fridge lol it goes rock hard and then you can't actually eat it

gismo1554

11-13-2007, 05:04 AM

I must have missed that one so big thanks for adding it. I plan to try it for a Xmas party.

I think it was one that said new on it the other day so I think its a recent update.

melissaknits

11-13-2007, 07:12 AM

If the current Boma chef is the same WONDERFUL lady I met last December, she'll be more than happy to share info!! She (I've forgotten her name!) and Chef Dan at Hollywood and Vine were wonderful about my food issue (no gluten) and made me feel as if I were giving them something fun to do by having an allergy! She offered to share recipes with me, but I was too busy eating to say "Yes, please!"

lynninpa

11-13-2007, 05:54 PM

This is direct from Le Cellier! :cool1: :cool1:

Prince Edward Island Mussels “Chowder Style”
LeCellier Steakhouse, Epcot

Yields 1 portion

Ingredients:
1 tablespoon 100% olive oil
1/8 cup apple wood smoked bacon, small dice
½ each shallot, peeled and sliced
1 small clove garlic, finely minced
¼ cup russet potatoes, small dice, blanched
½ cup heavy cream
1 teaspoon fresh cilantro, rough chop
½ pound Prince Edward Island Mussels, washed and scrubbed, beards removed
Fresh ground black pepper to taste
Kosher salt to taste

Presentation or Assembly

Begin the dish by preparing all of the ingredients and set aside.
Place a medium sized sauté pan over medium heat and add the olive oil.
Into the hot oil, place the bacon and cook for 5-7 minutes or until bacon fat is rendered and it becomes crispy. Add the garlic and shallots and continue to sauté for 2 minutes.
When the shallots start to become translucent add the potatoes, heavy cream, cilantro, and mussels. Toss all together to blend then cover with a lid or another pan to steam the mussels for about 4-5 minutes (or until all of the mussels open).
Season with the black pepper and kosher salt.
When desired seasoning is obtained, pour into a large soup bowl or pasta dish for service and enjoy!

Disney*Dreamer

11-13-2007, 09:40 PM

My goodness that cake sounds yummy, and the mussels, even better! Thanks!

lynninpa

11-13-2007, 10:01 PM

My goodness that cake sounds yummy, and the chowder, even better! Thanks!

I have been looking for the Prince Edward Island Mussels recipe ever since I had them more than a year ago at Le Cellier-one of the most delicious dishes I have ever had-anywhere! I was more than excited to find the recipe in my mailbox today. Enjoy! :thumbsup2

TWyn

11-14-2007, 05:02 AM

TWyn! Thank you so very much for all of the wonderful recipes! :goodvibes

You're very welcome. :) Happy to share!

akalittleeva

11-14-2007, 08:22 AM

This is direct from Le Cellier-just received the e-mail! :cool1: :cool1:

Prince Edward Island Mussels “Chowder Style”
LeCellier Steakhouse, Epcot

Yields 1 portion

Ingredients:
1 tablespoon 100% olive oil
1/8 cup apple wood smoked bacon, small dice
½ each shallot, peeled and sliced
1 small clove garlic, finely minced
¼ cup russet potatoes, small dice, blanched
½ cup heavy cream
1 teaspoon fresh cilantro, rough chop
½ pound Prince Edward Island Mussels, washed and scrubbed, beards removed
Fresh ground black pepper to taste
Kosher salt to taste

Presentation or Assembly

Begin the dish by preparing all of the ingredients and set aside.
Place a medium sized sauté pan over medium heat and add the olive oil.
Into the hot oil, place the bacon and cook for 5-7 minutes or until bacon fat is rendered and it becomes crispy. Add the garlic and shallots and continue to sauté for 2 minutes.
When the shallots start to become translucent add the potatoes, heavy cream, cilantro, and mussels. Toss all together to blend then cover with a lid or another pan to steam the mussels for about 4-5 minutes (or until all of the mussels open).
Season with the black pepper and kosher salt.
When desired seasoning is obtained, pour into a large soup bowl or pasta dish for service and enjoy!

:woohoo: Thank you so much!!! I can't wait to make them! Being from Prince Edward Island, I've tried alot of different mussel recipes and these are the best!!! Another bonus - I won't have any problems getting the mussels.

lynninpa

11-14-2007, 03:18 PM

:woohoo: Thank you so much!!! I can't wait to make them! Being from Prince Edward Island, I've tried alot of different mussel recipes and these are the best!!! Another bonus - I won't have any problems getting the mussels.

You are most welcome! :upsidedow

lynninpa

11-14-2007, 03:44 PM

When a new recipe is posted or requested, I update each list. So please check back often! :upsidedow
The recipe index is in post #1 and the list of requested recipes is on page 15, post #222.

Tatania

11-14-2007, 04:02 PM

That's a coincidence because Food and Beverage support (Theresa Joiner) sent me the Mussels recipe today, as well. I hope that they don't mind that we share the recipes here.
I've also requested the steak and stir-fried noodles from Le Cellier and apparently it's still coming.

The worst place to get recipes from is still California Grill. :sad2:

Camp Rd. Lady

11-14-2007, 05:46 PM

Still waiting for the Food and Wine festival recipe or can you tell me where to buy the cookbook?:hourglass

PIRATEGIRL007

11-14-2007, 06:04 PM

Why oh Why did I open this thread? I now get to make a trip to the grocery store tonight and get the stuff for banna bread pudding and vanilla sauce. It's my DBF's fav and the main thing he has been craving. It will be nice to suprise him with it though. Thanks for keeping this thread updated. :thanks:

Tatania

11-14-2007, 06:05 PM

Still waiting for the Food and Wine festival recipe or can you tell me where to buy the cookbook?:hourglass

I ordered the Food and Wine Festival 2007 recipe book and am having it sent to a US address (because I live in Canada and postage and shipping is very high if we have it sent here). Once a week a friend of mine drives across the border to pick up the mail so I'm hoping it will be there next weekend. If I remember it was the Maple Custard Topped with Almond Crumble, and I'll post the recipe as soon as I get the book. When my time frees up in 2 weeks, I'll also keep posting the new recipes from Delicious Disney that TWyn sent and will post other Epcot ones that are new. I just need to transcribe them all :)

TWyn sent me the phone number of where to order the Food and Wine festival cookbook but I checked my e-mail and can't find a number anymore :cool: I'm sure she's post it if you asked.

dcibrando

11-14-2007, 06:24 PM

not sure if everyone knows about this site... but check out www.wdwrecipes.com and let's post all of our recipes there....this way we'll all have them in 1 place instead of scattered amongst several websites

lizzyb

11-14-2007, 07:38 PM

Thanks soo much Lynninpa!

lynninpa

11-14-2007, 08:36 PM

Thanks soo much Lynninpa!

:upsidedow :upsidedow You are very welcome!

lynninpa

11-14-2007, 08:51 PM

lynninpa

11-14-2007, 09:02 PM

F&W Festival: France: Goat Cheese & Tomato Tart

1 package puff pastry
1 large red tomato, sliced
1 large yellow tomato, sliced
1/2 cup fresh goat cheese (chevre)
Fresh basil, chopped
Extra virgin olive oil
Salt & freshly ground black pepper

Preheat oven to 350. Roll out pastry into a circle. Alternately layer the red and yellow tomatoes. Crumble the cheese on top of tomatoes. Sprinkle with basil. Drizzle with olive oil and lightly season with salt & pepper. Bake 15 minutes.

lynninpa

11-14-2007, 09:47 PM

Still waiting for the Food and Wine festival recipe or can you tell me where to buy the cookbook?:hourglass
I added the Mexican Chicken to the list of requested recipes, Camp Rd. Lady. :)

lynninpa

11-14-2007, 10:06 PM

Pop Century: Twinkie Tiramisu

Espresso Syrup:
1/3 cup water
1/2 cup granulated sugar
2/3 cup brewed espresso or strongly brewed coffee
1/4 cup brandy

In a small saucepan, combine water & sugar. Bring just to a boil, stirring often to dissolve sugar. Remove from heat & cool. Add espresso (or coffee) and brandy.

Mascarpone Filling:
1 & 1/2 cups heavy whipping cream
1/3 cup sugar
2 tsp pure vanilla extract
16 ounces mascarpone cheese, room temp

Whip cream with sugar until peaks form Add vanilla and fold into mascarpone cheese.

12 Twinkies
Cocoa powder

Slice Twinkies into 1/2 inch slices. Place a layer in the bottom of a shallow 2 quart glass dish. Drizzle with half of the espresso syrup. Spread with half of the mascarpone filling. repeat with remaining ingredients. Cover and chill 2 hours, or up to 24 hours. Before serving, lightly dust top with cocoa.

lynninpa

11-14-2007, 10:20 PM

Narcoossee's: Oriental Salad Dressing

1 cup soy bean oil
1/2 cup sesame oil
1/2 cup rice vinegar
1/2 cup oyster sauce
1/4 cup sugar
1/4 cup sliced scallions
2 Tbsp minced ginger
1 tsp red pepper flakes
1 tsp sesame seeds, toasted

Mix soy bean oil, sesame oil and rice vinegar. Add oyster sauce and sugar. Blend well. Add remaining ingredients.

lynninpa

11-14-2007, 10:41 PM

Yacht Club: Yacht Club Clams Casino

2 cups white bread crumbs, fresh
1 tsp thyme leaves
1/2 tsp chopped rosemary "leaves"
1 tsp chopped garlic
1 tsp chopped fresh parsley
24 cherrystone clams
12 ounces butter, cut into 24 pads

Combine bread crumbs, thyme, rosemary, garlic and parsley. Blend well. Open fresh clams. Place each clam in a half shell and top with one teaspoon of the herb-bread crumb mixture. Top each with a pad of butter. Broil clams 2 to 3 minutes or until lightly browned.

apostolic4life

11-14-2007, 11:09 PM

lynninpa

11-14-2007, 11:10 PM

WPC: Butternut Squash Soup

1 Cup white nions, minced
5 lbs butternut squash, diced
2 Oz whole butter
1 Qt heavy cream
1 Tbsp curry powder
1 tsp fresh lemon juice
1 Tsp fresh ground white pepper
1/4 Cup light brown sugar
1 lb carrots, diced
2 lbs Idaho potatoes, peeled and diced
1 gallon vegetable stock

In a large pot, sweat the onions, carrots, and squash in the butter. Sauté well, but do not brown. Add the vegetable stock and potatoes. Cook until all the vegetables are tender. Add the cream and curry powder. Simmer for approximately 5 minutes. With a hand blender, puree until smooth. Strain through a chinois (or other fine strainer). Season to taste with the salt and pepper. Adjust the sweetness and acidity with sugar and lemon juice.

lynninpa

11-14-2007, 11:20 PM

Boma: Butternut Squash Soup
2 tablespoons Butter
1 each Garlic Cloves
1 each Onion, chopped
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
1 pound Butternut Squash, cut in chunks
2 teaspoons Curry Paste, red
2 cups Vegetable Stock
2 cups Milk
4 tablespoons Sour Cream
2 each Fresh Lemons, juiced
To taste -- Black Pepper and Salt
To taste -- Cilantro Sprigs

In a large pot, heat the butter. Add the onions and garlic and cook until soft. Add all the spices, lemon juice, and curry paste. Add squash and cover with the stock. Simmer until squash is cooked.

Puree the soup until smooth and add the salt and pepper to tastes. Return to the heat and add the milk and sour cream. Do not boil. Garnish with the cilantro sprigs.

lynninpa

11-14-2007, 11:25 PM

I am gonna have to try this one for the pure novelty of it! I am not a fan of Twinkies, but I love Tiramisu. Actually I don't like lady fingers either, but when drenched in espresso and slathered in mascarpone anything is good!!! :thumbsup2

That is exactly why I just had to try it when we were at POP-for the pure novelty of it! I am also not a fan of Twinkies yet this was quite good, I must say! Maybe it should be named "Tacky Tiramisu?!" :rotfl:

gismo1554

11-15-2007, 02:58 AM

My God how nice is this? Thanks so much for the recipe its fantastic!

Camp Rd. Lady

11-15-2007, 05:45 AM

THANKS Tatania and lynninpa!:surfweb:

gismo1554

11-15-2007, 06:15 AM

Thanks for that new link. I've spent all morning copying down new recipes to try!

TWyn

11-15-2007, 07:44 AM

Still waiting for the Food and Wine festival recipe or can you tell me where to buy the cookbook?:hourglass

The number to order the Food & Wine Fest Cookbook is 1-407-363-6200. This is the number for WDW mail order. You'll love the cookbook. It's beautifully done and has a lot of great recipes in it. :)

lynninpa

11-15-2007, 06:24 PM

'Ohana: 'Ohana Bread Pudding with Bananas Foster Sauce a la mode

5 large eggs
1⁄2 teaspoon salt
1 1⁄2 cups sugar
1⁄2 teaspoon cinnamon
1⁄8 teaspoon nutmeg
3 cups whole milk
1 loaf challah bread or egg-style bread (large enough to fill 10 cups)
1⁄2 cup crushed, canned pineapple
1⁄4 cup sweetened shredded coconut
1⁄4 cup raisins (optional)
1 tablespoon unsalted butter
1⁄2 gallon of vanilla bean ice cream
http://www.orlandosentinel.com/images/spacer.gifSauce:

1 cup dark brown sugar 1⁄2 cup each: corn syrup and unsalted butter
1 cup each: heavy cream and spiced or dark rum
1 teaspoon vanilla extract
3 bananas

Heat oven to 350 F. In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg. Cut bread in 1⁄2-inch cubes. Add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. Grease large baking dish with butter. Add bread custard mix to the greased baking dish. Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.

In a sauce pan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes and add remaining heavy cream. Let it boil additional minute. Now add the rum and vanilla extract. Carefully flambé pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula.

Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.

Place scoop of ice cream on top of each portion of bread pudding. Top with bananas Foster sauce.

Tatania

11-15-2007, 09:48 PM

My God how nice is this? Thanks so much for the recipe its fantastic!

We're still waiting on the peanut sauce that goes with this, right?

Tatania

11-15-2007, 10:02 PM

:headache: My 2007 Epcot Food and Wine Festival recipe book arrived today and it's a good thing that looks like it has some good recipes in it because whoever shipped my order sent it to Canada instead of my US mailing address and the customs ended up costing me $23.00 on an $11 item plus 2 nightshirts!!!

I can only transcribe one or two a day because I'm so busy so here is the first request:

Maple Custard Topped with Almond Crumble
Epcot Food and Wine Festival 2007, Canada
Serves 6

1 cup cream
2 whole large eggs
2 large egg yolks
2 tablespoons granulated maple sugar
1/3 cup pure maple syrup
1/2 teaspoon vanilla extract
pinch of sugar

Garnish:
6 tablespoons finely crushed almond cookies
2 tablespoons pure maple syrup

1. Preheat the oven to 350°F.
2. In a small saucepan, put 1/4 cup of the heavy cream with the granulated maple sugar and cook over low heat until the sugar is dissolved. Set aside to cool.
3. In a large bowl, add the cooled maple sugar cream, remaining cream, milk, eggs, maple syrup, vanilla and the salt.
4. Whisk all the ingredients together until well combined. Strain the liquid into a 1 quart measuring cup, using a fine mesh sieve.
5. Divide the custard between 6 5-ounce ramekins and transfer them to a deep baking pan.
6. Carefully add enough boiling water to the baking pan to reach up to the middle of the ramekins.
7. Bake for approximately 40 to 45 minutes or when a metal skewer comes out clean when inserted in the center.
8. Transfer the ramekins to a cooling rack and allow to set for at least 30 minutes before serving.
9. To serve, sprinkle one tablespoon of crushed almond cookies on the top of each custard and drizzle each with 1 teaspoon of maple syrup.

Note: the custards are best served warm, however they can be made one day in advance, covered and chilled without the garnish. Serve at room temperature and garnish just before serving.

Tatania

11-15-2007, 10:04 PM

Stilton Cheesecake
Victoria and Albert's, Disney's Grand Floridian Resort
Makes 2 large cheesecakes or 24 2-ounce cheesecakes

Shortbread Crust
2 1/2 cups all-purpose flour
1/2 cup sugar
1 cup (2 sticks) butter, softened, cut into small pieces

Preheat oven to 350°F. Blend together the flour and sugar. Add the butter and blend until mixture resembles coarse meal (it will not form a dough).
Transferred to a buttered 9 1/2-inch spring-form pan and spread evenly into the bottom. Bake for 9 to 12 minutes on the middle rack of oven until pale golden. Cool in pan on a wire rack.

Filling
3/4 cup Stilton cheese, rind discarded and cheese crumbled
2 1/2 cups cream cheese, softened
3/4 cup sugar
3 large eggs
1/4 cup all-purpose flour
3/4 cup plus 1/2 tablespoon sour cream
2 teaspoons vanilla extract

Beat together the crumbled Stilton, cream cheese, and sugar in a large bowl with mixer on low speed.
Beat in eggs one at a time, beating well after each addition. Add flour. Beat in sour cream and vanilla until just blended.
Pour filling over cooled crust in spring-form pan. Bake cheesecake for 30 to 35 minutes in a water bath in the middle of oven until puffed and pale gold around the edge.
Transfer cake to a wire rack and run a knife around edge of town to loosen. Cool completely, about 2 hours.
Chill covered, until cold, at least four hours, before serving. Serve with a Sweet Royal Tokajii Wine from Hungary to complement the rich flavors of this savory creation.

Tatania

11-15-2007, 10:11 PM

Macadamia Nut and Chocolate Bars
Epcot Food and Wine Festival 2007, Australia
Serves 8

2 cups all-purpose flour
2/3 cup granulated sugar
1/4 cup plus one tablespoon brown sugar
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
2 eggs, beaten
2 egg yolks, beaten
4 tablespoons corn syrup
2 tablespoons water
1 1/2 cups semisweet chocolate chips
1 1/2 cups coarsely chopped macadamia nuts

Preheat the oven to 350°F. Butter an 8 inch square baking pan. Combine the flour, granulated sugar, 1/4 cup brown sugar and salt in a large mixing bowl. Cut in the butter with a pastry cutter. Combine the beaten eggs and blend them into the flour mixture to form a soft dough. Set aside.
In a small saucepan, dissolve the remaining tablespoon of brown sugar in the water and the corn syrup over a low heat. Set aside to cool for 15 minutes.
Pour the cooled syrup into the dough and add the chocolate chips and 1 cup macadamia nuts.
Spread the batter in the prepared pan and sprinkle the remaining nuts on top. Bake for 30 minutes or until firm to the touch and golden. To serve, cut the bars into 8 portions.

Camp Rd. Lady

11-16-2007, 05:33 AM

Thanks so much Tatania! :thumbsup2

kirrrby

11-16-2007, 07:07 AM

Disney*Dreamer

11-16-2007, 09:40 AM

We're still waiting on the peanut sauce that goes with this, right?

Yes, but I have sent them an email in efforts to get it.

lynninpa

11-16-2007, 10:02 AM

I was wondering if anyone knew how to make the Salad dressing at Artist Point.
It reminds me of a buttermilk ranch mixed with a green goddess (that might be what its called) but I know its a dressing that you can get on the regular salads.

does anyone know?
if so, thank you!!!

I will add it to the Requested Recipes list now. :upsidedow I do hope everyone checks out the Requested Recipe list from time to time (page 15, post 222) You never know when you might have a recipe someone else would love to have! :goodvibes

psimon

11-16-2007, 10:14 AM

We were at Boma's last week, and I filled out a slip to request a few recipes. How long does it usually take for them to respond? Do they have a good track record of responding?

thanks...

---Paul in Southern NJ

lynninpa

11-16-2007, 10:16 AM

Tatania-Thank you for more great recipes! :upsidedow

lynninpa

11-16-2007, 12:51 PM

Artist Point: Sweet Potato & Hazelnut Gratin

makes 16 servings

12 oz heavy cream
3 oz Panko breadcrumbs
6 oz maple syrup
16 oz hazelnuts, toasted & coarsely chopped
3 oz unsalted butter
6 oz brown sugar
4 lbs fresh sweet potatoes
2 tsp salt

Preheat oven to 350. Lightly grease a 9x13 baking dish. Peel & slice sweet potatoes. Place in a large bowl & set aside. In a saucepan, combine butter, syrup & cream. Stir until well blended and warmed. In a seperate bowl, mix nuts, brown sugar, salt & breadcrumbs. Pour 1/3 over sweet potatoes. Pour 1/3 butter mixture over top and blend well. Place in baking dish. Pour remaining butter mixture over top. Cover with lightly oiled parchment paper. Bake for 60 minutes, removing parchment paper and topping with remaining nut mixture after 45 minutes. Remove from oven and let rest for 10 minutes.

Mr. Baloo

11-16-2007, 05:22 PM

They were happy to email them to us... so I hope these were not already here....

TAMARIND BBQ
(for use with Spare Ribs or Fish)
Boma – Flavors of Boma
Disney’s Animal Kingdom Lodge

Ingredients

¼ pound Tamarind Paste (strain our seeds and dilute in water)
3 cups Chili Sauce
1 cup Water
¼ pound Brown Sugar
¼ cup Honey
1 cup Soy Sauce
½ cup Balsamic Vinegar
1 can Chipotle Peppers, 7 ounce can
1 each Poblano Pepper, seeded and chopped
½ pound White Onions, chopped
½ cup Garlic, rough chopped
2 teaspoons Cinnamon
2 tablespoons Ground Coriander
3 tablespoons Crushed Red Pepper (adjust as needed)
Method of Preparation

1. In a small bowl, soak tamarind paste in one cup of water. Let sit for 10 minutes. Using your hand, break the pulp from the seed. Place seed in cheesecloth and juice on the pot.

2. Put all ingredients into a small pot and bring to a boil. Simmer for about 45 minutes.
Mix and puree all ingredients in a blender. Cool.

3. Mix half and half with Teriyaki Sauce (see recipe) below.

TERIYAKI SAUCE
(for use with Spare Ribs or Fish)
Boma – Flavors of Africa
Disney’s Animal Kingdom Lodge

Yield: 2 servings

Ingredients

1 cup Sugar
1 cup Soy Sauce, low sodium
½ cup Water
3 tablespoons Garlic Bulbs, peeled and chopped
1 tablespoon Ginger Root, peeled and chopped
½ bunch Scallions, white only

Method of Preparation

1. Bring all ingredients to a boil in a non-reactive pot (non aluminum pot) and reduce to simmer until thick.

2. Strain and keep refrigerated until ready to use.

SEAFOOD COUS COUS STEW
Boma – Flavors of Africa
Disney’s Animal Kingdom Lodge

Yield: 4 servings

Ingredients

1 quart Israeli (Pearl) Cous Cous
4 tablespoons Olive Oil
½ cup Red Onion, diced
2 tablespoons Minced Garlic
½ cup Carrots, diced
2 quarts Fish Stock
1 cup White Wine
1 teaspoon Curry Powder
To Taste Red Pepper Flakes
1 tablespoon Turmeric
12 each Mussels
1 cup Bay Shrimp
1 cup Bay Scallops
¼ pound Unsalted Butter
½ cup Chopped Flat Leaf Parsley
½ cup Tomatoes, diced

Method of Preparation

1. Add olive oil to pre-heated heavy bottom saucepan. Add cous cous and toast lightly. Add onion, garlic, and carrots, stirring constantly.

2. Add enough fish stock and white wine to cover the cous cous and let simmer. Add curry, turmeric, and red pepper flakes. Add scallops, shrimp, and mussels.

3. Once the cous cous has absorbed all of the liquids, continue to add enough fish stock and white wine to cover the cous cous. Adjust seasoning. Continue to add fish stock as needed while checking the doneness of the cous cous. (Typically it will take 4 additions of fish stock to complete the dish.)

4. When cous cous is al dente, then dice butter. Take the cous cous off the heat and stir in the butter.

5. Garnish with chopped flat leaf parsley and diced tomatoes.

MANGO VINAIGRETTE
Boma – Flavors of Africa
Disney’s Animal Kingdom Lodge

Yield: 1 quart

Ingredients

1 cup + 2 ounces Mango Puree, fresh
¾ cup Rice Vinegar
3 tablespoons Ginger, fresh
2 tablespoons Orange Juice
½ cup Vegetable Oil
To Taste Kosher Salt
To Taste Fresh Ground Black Pepper

Method of Preparation

1. In a blender or food processor, add the mango puree, vinegar, ginger and orange juice.

2. With the blender on slow, add the oil to create an emulsification.

3. Add salt and pepper. Check the flavors and adjust if necessary.

lynninpa

11-16-2007, 05:30 PM

They were happy to email them to us... so I hope these were not already here....BOMA: Tamarind BBQ, Teriyaki Sauce, Seafood Couscous Stew, Mango Vinaigrette

Thank you, Mr. Baloo! I will add them to our list right now! :thumbsup2

disneymom2twins

11-16-2007, 08:51 PM

I found this one. I looked over the first page and didn't see it:

Spinich and Artichoke Dip – Disney MGM Studios Sci-Fi Dine-In

Ingredients
1 pint heavy cream
6 oz. spinach (chopped, fresh or frozen)
2 oz. Swiss cheese
2 cloves garlic, minced
1/2 tsp Kosher salt
11 oz. artichoke hearts, canned
8 oz. Monterey Jack cheese
2 oz. Asiago Cheese
2 oz. roasted red pepper, chopped
1/4 tsp white pepper
Method:
Reduce the heavy cream by 1/2. While reducing, chop artichokes, spinach, garlic, and red peppers. After heavy cream has reduced, add the cheeses in small amounts until all the cheese has melted. Then add all chopped vegetables and seasoning, simmer and serve. Note: Use 1/2 cup of Monterey Jack for dip and the other 1/2 to brown on top under broiler.

lynninpa

11-16-2007, 08:57 PM

Spinich and Artichoke Dip – Disney MGM Studios Sci-Fi Dine-In
Thank you, disneymom2twins! :upsidedow

lynninpa

11-16-2007, 09:29 PM

We now have 100 scrumptious recipes here on the Disney Recipe Exchange! :cool1:

Tatania

11-16-2007, 10:51 PM

Thanks Mr. Baloo - the Boma recipes tend to be very good.

Tonight we had the Boma Palaver Stew recipe (p. 10 of this thread) and it's absolutely delicious. The only changes I made were to use peanut oil instead of Red Palm oil (as I couldn't find it anywhere), and used a different hot pepper instead of the poblano (also can't find those in Vancouver). This got a big thumbs up from my teenage son as well. The recipe calls for a lot of stock so use your discretion. It depends how liquid you like your stew.

I served it with the FuFu recipe from Boma but unless someone wants that I won't post it because it's not like the FuFu served in Africa (where it's a staple). The Boma FuFu is more like Candied Mashed sweet potatoes whereas the real deal is plantain, yam, or cassava; peeled, boiled, pounded and made into balls. Then using the ball as the spoon you scoop the stew out of a communal pot along with everyone else. Anyway I digress!

Another Disney favorite for my family is:

Lemon Garlic Shrimp
Spoodles, Boardwalk
Yield: 6 servings

¾ stick (3/4 cup) unsalted butter
36 large shrimp, butterflied
3 cloves garlic, finely shaved or chopped, divided
1/4 cup fresh lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
1/2 bunch Italian parsley, roughly chopped
1. Melt half butter in a sauté pan.
2. Add shrimp and toss to coat.
3. Add half the garlic and cook 5 minutes or until shrimp are almost done - pink, firm and slightly opaque.
4. Add lemon juice and remaining garlic. Do not boil.
5. Season with salt and pepper; add parsley.
6. To serve, spoon sauce on top of linguine.

Note: if using frozen shrimp make sure it's thawed out and drained before adding it to the pan or it adds a lot of water. I used much less butter, less parsley (curly leaf kind) and served it over a brown and wild rice mix. It was delicious.

Lastly, another recipe from the Epcot 2007 Food and Wine festival. I'm picking ones that had really good reviews from people who went to the Festival.

Dulce de Coco
Epcot Food and Wine Festival, Dominican Republic
Serves 6

For the Flan

6 egg yolks
2 cups condensed milk
1 cup sweetened condensed milk
1/2 cup shredded coconut, unsweetened
1 teaspoon pure vanilla extract

For the Caramel
1 cup sugar
3 tablespoons water

Preheat the oven to 350°F. Butter 6 individual size ramekins.
In a large bowl, beat the yolks just enough to blend. Strain the yolks into a clean bowl and combine them with the milk.
Stir in the coconut and the vanilla. Set aside.
For the caramel, melt the sugar with the water in a heavy saucepan over very low heat. Avoid mixing with a spoon until sugar melts or it will clump together.
Once the sugar has caramelized, carefully poured 2 tablespoons of caramel into each ramekin, tilting it to swirl the caramel around the sides. Reheat the caramel if it starts to harden.
Placed ramekins and a large roasting pan and pour custard into caramel lined ramekins. Poor enough hot water in the pan to come halfway up the ramekins.
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Serve the custard at room temperature or after they have chilled in the refrigerator overnight.

lynninpa

11-17-2007, 08:18 PM

Tatania: Spoodles Lemon Garlic Shrimp, Food & Wine Festival Dulce de Coco
Thank you, Tatania! :thumbsup2

Tikitoi

11-18-2007, 09:57 AM

lynninpa

11-18-2007, 12:49 PM

I know these could be somewhere in the many pages, and if so, can someone direct me, but am looking for the Carribean Barbecue Grouper from Olivia's and the Sandwich from around the World at LTT (may have messed up the title on the 2nd one). Thanks popcorn::
:wave2: There is an index of all of the recipes in the first post. :upsidedow I do not see the ones you would like and so I have added them to the Requested Recipes list on page 15, post 222.

lynninpa

11-18-2007, 01:32 PM

This sounds sooo yummy! :goodvibes

Beaches & Cream: Milky Way Cake

5 Milky Way candy bars
1 cup of butter
2 cups of sugar
4 eggs, separated
2 & 1/2 cups flour
1/2 teaspoon baking soda
1 & 1/4 cups buttermilk
1 cup of pecans, chopped
2 cups semi sweet chocolate morsels, melted

Preheat oven to 325. Grease & flour an angel food cake pan. In a small pot over low heat melt candy bars with 1/2 cup of butter. Add sugar with remaining 1/2 cup of butter blend well. Add egg yolks one at a time mixing well after each. Dissolve baking soda in buttermilk. and add alternately with the flour to candy mixture ending with flour. Beat egg whites to stiff peaks and fold into candy mixture along with chopped pecans. Bake for 1 hour and 10 minutes. Cool and frost with the melted semi-sweet chocolate.

lynninpa

11-18-2007, 05:31 PM

I wanted to make it easier for everyone to find recipes here on The Recipe Exchange and so I spent the afternoon giving the Recipe Index (in the first post) a "new look." Hope you like it! :upsidedow

Tatania

11-18-2007, 05:53 PM

The recipe index is totally awesome. It's how I order my recipe collection as well. I had posted some Disney beverage recipes with the peanut butter pie (in case anyone tries to find those) because beverages were not on the index so far as. Whenever I make a Disney cocktail or punch for parties it's always a huge hit. My guests loved this one:

Pretoria Punch
Boma, Animal Kingdom Lodge, from the kitchen

1 1/4 oz Malibu Coconut Rum
3/4 oz Chambord Raspberry Liquor
1 1/2 oz Orange Juice
1 1/2 oz Cranberry Juice
1 1/2 oz Pineapple Juice

Mix ingredients over ice and shake well. Served garnished with a lime and an orange wedge.
I made 25X the recipe and got raves from everyone.

I'm going to be trying a bunch of recipes this week including the Peanut Butter Pie, the Pepperpot Soup (Boma) and the Chili from Whispering Canyon
Cafe. Will post reviews afterwards.

Tatania

11-18-2007, 05:57 PM

Beaches & Cream: Milky Way Cake

I made this recipe many years ago after I bought the Cooking with Mickey Volume 11 book. Mine turned out dense but moist. It was like a coffeecake - good but not as good as other Disney desserts.

I'd love to hear if anybody else has made it and whether it turned out better for you? Maybe I overmixed.

lynninpa

11-18-2007, 06:33 PM

Disney Beverages

Thank you for reminding me about adding a Beverage "section," Tatania! :thumbsup2

akalittleeva

11-18-2007, 06:35 PM

I wanted to make it easier for everyone to find recipes here on The Recipe Exchange and so I spent the afternoon giving the Recipe Index (in the first post) a "new look." Hope you like it! :upsidedow

:thumbsup2 :worship: :worship: :worship:

Thanks!

lynninpa

11-18-2007, 07:03 PM

:thumbsup2 :worship: :worship: :worship:

Thanks!

:lmao:

my3disneygirls

11-18-2007, 07:25 PM

ajleone

11-18-2007, 07:32 PM

These are an appetizer served at Ohana and possibly my favorite food in WDW.

Ohana Wings:
1 Tbsp kosher salt
1 Tbsp Paprika
1 Tbsp granulated sugar
1/4 tsp black pepper
1/4 tsp turmeric
1/4 tsp ground cinnamon
1/4 tsp granulated garlic
1/8 tsp cayenne pepper
2 pounds chicken wings and drummettes

Honey Coriander sauce:
1 Tbsp chili powder
1/2 tsp ground ginger
1 Tbsp lime juice
1 Tbsp ground coriander, toasted
1/2 cup low sodium soy sauce
1 cup honey
2 Tbsp cornstarch
1/4 cup water

PREP
1. Combine salt, paprika, sugar, black pepper, turmeric, cinnamon, granulated garlic, and cayenne pepper in a mixing bowl.(whisk to break up clumps of dry powder).This is the wing seasoning.

2. Take the wing seasoning and combine with wings and drummettes. Toss thoroughly to coat wings evenly.

3. Line cookie tray with parchment paper. Place chicken on tray evenly spaced out. Let marinate for one hour in fridge.

4. Preheat oven to 475 degrees F. Cook wings for 35-40 min or until outside is crispy and internal temp is at least 165 degree F.

5. While wings are cooking, begin sauce with lime juice, soy sauce, and honey. Combine these ingredients in a non-reactive pot.

6. In a separate bowl combine chili powder, ground ginger, and toasted coriander.

7. Lightly sprinkle dry ingredients into wet and whisk constantly to avoid clumping.

8. Heat on stove top to a boil and let simmer for 1 min.

9. Combine water and cornstarch. As sauce is simmering add cornstarch and water solution. Continue to simmer until sauce is thick.

10. Keep hot until wings are ready. When wings are done, be sure to drain well and discard the fat that renders off. If not, The sauce will be runny and not coat well.

11. Combine the wings and sauce in a clean mixing bowl and toss thoroughly to ensure even coating.

12. Serve hot and Enjoy!
Also you may garnish with sesame seeds. Use a mixture of black and white sesame seeds.

lynninpa

11-18-2007, 07:42 PM

'Ohana: Honey Coriander Wings

Thank you, ajleone!! :goodvibes

ajleone

11-18-2007, 07:59 PM

Thank you, ajleone!! :goodvibes
Your welcome!!:)

Izeesmom

11-18-2007, 08:25 PM

Glad to have found this thread! Keep them coming! I leave in about 4 weeks!!!

apostolic4life

11-18-2007, 11:37 PM

I made this recipe many years ago after I bought the Cooking with Mickey Volume 11 book. Mine turned out dense but moist. It was like a coffeecake - good but not as good as other Disney desserts.

I'd love to hear if anybody else has made it and whether it turned out better for you? Maybe I overmixed.

You probably used a flour with a too high gluten/protein content.....probably all purpose flour. You should try cake flour next time....it will make an amazing difference in your cakes......and remember to always sift all your dry ingredients.

:thumbsup2

Disney Mama

11-19-2007, 12:04 AM

apostolic4life

11-19-2007, 12:08 AM

OK, I feel like a loser! My favorite think this trip was the spicy relish from Casey's Corner in MK. If anyone would know about this recipe and would be willing to share, I would greatly appreciate it! I know this is not a request for all the previous involved recipes, but loved it anyway!:goodvibes

I too love that relish.......It would be great to have the recipe for it!

:thumbsup2

gismo1554

11-19-2007, 04:41 AM

kirrrby

11-19-2007, 06:57 AM

Don't know what it is but I believe its a Blue Cheese dressing isn't it?

no, it's not the blue cheese dressing.
[i'm a very picky eater & i'm not a huge fan of blue cheese]

but i found it!
its the Creamy Cucumber Dressing.
does anyone have the recipe?

kirrrby

11-19-2007, 07:13 AM

My favorite resort dessert is the Oreo Cookie Bon-Bons at Cape May Cafe!

For the mousse:
16 oz. heavy cream
6 egg yolks
16 oz. white chocolate
4 gelatin sheets or 2 tbs. powdered gelatin place in 3 oz water
1 dozen Oreo Cookies (crumbled)
3 dozen Oreo Cookies (whole)

For the ganache:
16 oz. dark chocolate
16 oz. heavy cream

1. Prepare the mousse: Melt chocolate. Whip 16 oz. heavy cream until consistency of ice cream.

2. Place gelatin in cold water. Heat egg yolks until warm; add chocolate, stirring constantly.

3. Place gelatin in microwave until gelatin is dissolved. While gelatin is heating, add one third of heavy cream to the egg yolk and white chocolate mixture; mix well.

4. Add a little of the cream to the heated gelatin and mix well, then add both the gelatin mixture and the chocolate mixture to the remaining whipped cream and fold until incorporated.

5. Fold in crumbled cookies, mixing well. Let mousse set up, around 2-4 hours.

6. Prepare the ganache: Over light heat, melt 16 oz. chocolate into 16 oz. of heavy cream, mixing until combined.

7. To serve: Place 3 dozen Oreo cookies on a sheet pan. Pipe mousse onto cookies, and dip into ganache.

Disney*Dreamer

11-19-2007, 10:42 AM

no, it's not the blue cheese dressing.
[i'm a very picky eater & i'm not a huge fan of blue cheese]

but i found it!
its the Creamy Cucumber Dressing.
does anyone have the recipe?

NOt Disney recipes, so I am not going to post the actual recipe, but if you follow this link, you will find several recipes for this dressing, maybe there will be one that you like there as well.

http://www.recipezaar.com/35419

MikeAidanEoinMom

11-19-2007, 11:08 AM

Does anyone have the recipe for Tamarin Barbecue Sauce? they used to have it at Cali grill. TIA

BeckWhy

11-19-2007, 12:49 PM

These are an appetizer served at Ohana and possibly my favorite food in WDW.

These are definately my favorite! They taste like Christmas!

lynninpa

11-19-2007, 04:09 PM

OK, I feel like a loser! My favorite think this trip was the spicy relish from Casey's Corner in MK. If anyone would know about this recipe and would be willing to share, I would greatly appreciate it! I know this is not a request for all the previous involved recipes, but loved it anyway!:goodvibes
I searched for this recipe for you. Unfortunately, I could not find. I will post it in the Requested Recipe list (page 15, post 222) :thumbsup2

lynninpa

11-19-2007, 04:11 PM

My favorite resort dessert is the Oreo Cookie Bon-Bons at Cape May Cafe!

Yumm! :goodvibes

lynninpa

11-19-2007, 04:16 PM

Does anyone have the recipe for Tamarin Barbecue Sauce? they used to have it at Cali grill. TIA

:wave2: The recipe for the Tamarin BBQ Sauce from Boma is on page 24 yet I have not seen one from California Grill. I will add your request to the Requested Recipe List.

Tatania

11-20-2007, 03:26 AM

You probably used a flour with a too high gluten/protein content.....probably all purpose flour. You should try cake flour next time....it will make an amazing difference in your cakes......and remember to always sift all your dry ingredients.

:thumbsup2

I'm sure that's where I went wrong because unless the recipe says to use cake flour and sift the dry ingredients, I generally don't do it. You've inspired me to try this one again and I've added those suggestions to the recipe. :goodvibes

Tatania

11-20-2007, 03:54 AM

I tried 3 Disney recipes these 2 past days and all were fabulous. It's kind of funny - I have the reputation among everyone of being a very good cook, and my teenage son's friends often turn up at mealtimes because they prefer to eat here. But the truth is, I just know how to read and follow a recipe so if the recipe is good then I look good. That's one of the reasons I love Disney recipes - 99% of the time everyone is crazy about the results.
In turn, I'm managing to convince people that Disney is a lot more than just a theme park for kids. There are still a lot of friends who can't understand why I love Disny World so much but they do understand about good food :lmao:

The Palaver Stew (p. 10) continued to get rave reviews from everyone who got to try it.

Sunday - made Spice Crusted Tuna (recipe below) and the Peanut Butter pie (p. 18). I don't even want to think about the calories in that pie but it's definitely "heaven on a fork". The recipe instructions had left out the sugar so I added it while beating the peanut butter and cream cheese. Taking a tip from a previous poster, I used a ready-made Keebler chocolate pie crust (instead of an Oreo crust), and with the chocolate ganache topping, it tastes way better than a Peanut Butter cup (and they are pretty good). Squares would work well because it is so rich and you can serve small pieces. I'd recommend chilling it at least four hours before cutting. It was even better today.

The tuna recipe was simple and had a very unusual spice crust - at least I hadn't tasted anything like this. Everyone loved it, including the teenage boys who were here for dinner.

Monday - made the Chicken Pepperpot Soup and thought at first there might be too much soy sauce in the broth and that there was too much broth (as I like a thicker soup). I made half the recipe and used 2 whole chicken breasts, added some okra I had left over, and a whole bunch of chopped spinach instead of 1 cup. It ended up with just the right thickness and was very good. Perfect for a cold, wet evening. Mom tried it and loved the broth so much that she immediately asked for the recipe and is making it for her ladies lunch later this week.

Spice Crusted Tuna
The Flying Fish Café, Boardwalk

4 (6-ounce) top-quality or sushi-grade tuna steaks
1 tablespoon kosher salt
2 teaspoons coarsely ground black pepper
2 tablespoons fennel seeds, crushed
2 tablespoons coriander seeds, crushed
3 tablespoons olive oil

1. Mix salt, pepper, fennel and coriander. Pour mixture onto a large plate. Roll each tuna steak in the spices to coat evenly.
2. Add olive oil to a saute pan over high heat. When hot, add tuna. Sear on all sides to toast and encrust spices. Do not allow oil to smoke. Tuna will be rare inside. Slice in half lengthwise and serve.
Note - crushed the seeds between wax paper with a hammer

Chicken Pepperpot Soup
from Boma, Animal Kingdom Lodge
Yield: 8 servings

1 gallon (16 cups) Chicken stock or chicken broth
2 cups Soy sauce
2 T. Garlic, chopped
2 T. Sugar
2 t. Hot sauce
2 t. Sesame Oil
1 each Red bell pepper, diced
1 each Green bell pepper, diced
½ each Poblano pepper, diced
1 each Onion, diced
1 cup Spinach or collard greens, rough chopped
4 each Chicken breasts, diced
1 cup Mushrooms, diced
¼ cup Lemon juice

Cook diced chicken until half done. Set aside. Heat chicken stock, soy sauce, garlic, sugar, and hot sauce. Add all of the vegetables and the chicken. Cook until the vegetables are done. Add spinach and lemon juice when ready to serve. Drizzle with the sesame oil when serving.
Note - added some chopped okra as well and used much more spinach.

kirrrby

11-20-2007, 07:05 AM

NOt Disney recipes, so I am not going to post the actual recipe, but if you follow this link, you will find several recipes for this dressing, maybe there will be one that you like there as well.

http://www.recipezaar.com/35419

thank you!!!

i plan on making it tonight since i'm off work:yay:

katie26

11-20-2007, 07:11 AM

kirrrby

11-20-2007, 07:30 AM

Has anyone had any luck getting the Beer Cheese Soup recipe from Big River Grille? My family loooved it, but they told us they didn't give the recipe out. Perhaps someone was more charming than me, and managed to get it out of them? ;)

a sports bar up here actually makes a make-shift version of it.
heres thier recipe. [Not Disney, but just a good!]

Baily's Beer Cheese Soup

Ingredients:
3/4 cup butter
1/2 cup thinly diced celery
1/2 cup flour
5 cups chicken stock
2 tablespoons Parmesan Romano Cheese
1/4 teaspoon Accent (MSG)
1/2 cup thinly diced carrots
1/2 cup thinly diced onion
1/2 teaspoon dry mustard
6 ounces cheddar cheese
1 bottle (11 oz size) beer
salt and pepper to taste

Melt butter; saute vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste.

Lu Ann

11-20-2007, 11:39 AM

The Liberty Tree Tavern has eliminated my dh's favorite meal, the one called "Fresh From The Harbour," the cider-cured salmon with griddled pumpkin bread. I would love the recipe for the no-longer-available griddled pumpkin bread, if anyone has it. Thank you!

Lu Ann

11-20-2007, 12:38 PM

Pastelon de Platanos Maduros (Ripe Plantain Casserole)
Dominican Republic Kiosk Epcot® Food & Wine Festival 2007

6 Ripe Plantain
1/3 cup Butter
¼ cup Diced White Onion
¼ cup Diced Red Pepper
¼ cup Diced Celery
¼ cup Olive Oil
2 cups Shredded Cheddar Cheese
Salt and Ground Black Pepper to Taste
2 tsp Guacamole

Peel and cook the plantain in water until it is soft and tender like potatoes. Mash the plantain and add butter and season to taste. Heat a sauté pan with the olive oil. Add the vegetable to the pan, cook for 5 minutes. Put ½ of the plantain in a gratin pan, add 1/3 of the cheese. Put all of the vegetables, then other 1/3 of the cheese. Put the rest of the plantains and then the remaining cheese. Bake in 350F oven until Golden Brown, approximately 10 minutes. Cut the plantain casserole into serving sizes. Place Guacamole next to the casserole. Yield: 4 servings.

Tatania

11-20-2007, 01:46 PM

lynninpa

11-20-2007, 04:03 PM

Flying Fish: Spicy Crusted Tuna, Boma: Chicken Pepperpot Soup

Thanks for the new recipes, Tatania! They sound wonderful! :cool1:

lynninpa

11-20-2007, 04:04 PM

Has anyone had any luck getting the Beer Cheese Soup recipe from Big River Grille? My family loooved it, but they told us they didn't give the recipe out. Perhaps someone was more charming than me, and managed to get it out of them? ;)

I hope someone has this recipe for you, katie! I have added to the Requested Recipe list. :upsidedow

lynninpa

11-20-2007, 04:16 PM

lynninpa

11-20-2007, 04:20 PM

Pastelon de Platanos Maduros (Ripe Plantain Casserole) Dominican Republic Kiosk Epcot® Food & Wine Festival 2007
.

Thank you, Lu Ann! :goodvibes

lynninpa

11-20-2007, 09:03 PM

I am looking for the recipe for the Roasted Shallot Vinaigrette served on the BLT Salad at CRT. Anyone? :upsidedow

GDUL

11-21-2007, 05:38 AM

My daughter tried to get me to sample her peanut butter and jelly shake from the 50's Prime Time Cafe over several trips to WDW. I remember thinking "that sounds gross!" ................ and then I tried it ............. now it's a must stop everytime we go to the Disney Studios.

Peanut Butter and Jelly Shake
From the 50"s Prime Time Cafe and the Tune-In Lounge

1/4 cup creamy peanut butter
3 tablespoons grape jelly
1/4 cup of milk
3 cups vanilla ice cream, softened

Combine peanut butter and jelly in a small bowl, mixing well
Blend in milk, ice cream, and peanut butter / grape jelly mixture in a blender

Very easy to make .............. and so good!

GDUL

11-21-2007, 05:45 AM

Disney*Dreamer

11-21-2007, 11:48 AM

Lu Ann

11-21-2007, 01:24 PM

It's odd that the 2007 recipe book I purchased from the Food and Wine Festival has additional ingredients like raisins and tomato paste, plantain cooking water, and a garnish of avocado mashed with lime juice - though I've noticed a few times with Disney recipes that there can be 2 to 3 versions of the same dish.
I know why it's different. When we were at EPCOT, I asked at the kiosk for this recipe, but the person working that day said they didn't have it. I thought they should have had it, but maybe she didn't know. So when I got home, I searched for the recipe. I ended up contacting the Dominican Replublic Ministry of Tourism! They told me that they had supplied the recipe to EPCOT, so they e-mailed it to me. But apparently EPCOT changed the recipe when they got it! I have made the one I posted, which I got from the Dominican Republic, and I knew it didn't look as "red" as the EPCOT one, which would probably be from the tomato paste they added, nor was it quite as sweet, which would probably be from the raisins.

I would love the have the actual one they served at EPCOT. Would you mind posting that for me? I would appreciate it so much!

kidd_freeper

11-21-2007, 02:30 PM

Cool thread!

Anyone have the recipe for the Fra Diavlo served at Mama Melrose?

lynninpa

11-21-2007, 04:33 PM

50's Prime Time Cafe: PB & J Shake

Thanks for the recipe, GDUL! Make sure to check out the PB & J Pizza at Chef Mickeys! :upsidedow

lynninpa

11-21-2007, 04:37 PM

Olivia's: Key Lime Pie

Thank you, GDUL! :thumbsup2

lynninpa

11-21-2007, 04:41 PM

Cool thread!

Anyone have the recipe for the Fra Diavlo served at Mama Melrose?

I'll look for the recipe for you, kidd_freeper, and also add it to the Requested Recipes list (page 15, post 222) ;)

Tikitoi

11-21-2007, 05:52 PM

:wave2: There is an index of all of the recipes in the first post. :upsidedow I do not see the ones you would like and so I have added them to the Requested Recipes list on page 15, post 222.

Thank you for adding them. popcorn::

Steph5324

11-21-2007, 06:38 PM

I remember having some amazing potatoes at Shutters at CBR but I can't remember much about them other than they were great. :rolleyes1

I would love the recipe if anyone has it.

lynninpa

11-21-2007, 08:06 PM

edited

lynninpa

11-21-2007, 08:07 PM

I remember having some amazing potatoes at Shutters at CBR but I can't remember much about them other than they were great. :rolleyes1

I would love the recipe if anyone has it.
I've added this to the list of Requested Recipes, Steph. :upsidedow

GDUL

11-22-2007, 10:34 AM

I've been making this for years - the original recipe came from the Fireworks Factory (remember that restaurant????) at DTD (I think that the area was just called Lake Buena Vista at that time). This goes great with pumpkin pie - Happy Thanksgiving!

Maple Flavored Whipped Cream

1 cup heavy whipping cream
1/4 cup real maple syrup

* Chill a metal bowl in the freezer
* Take the bowl and add 1 cup of heavy whipping cream
* Beat the cream with a hand mixer
* When the cream begins to thicken, gradually mix in 1/4 cup of real maple syrup
* Continue beating until whipped cream is stiff
* Serve

lynninpa

11-22-2007, 04:59 PM

Maple Flavored Whipped Cream

Yumm! Thanks again, GDUL! :thumbsup2

Tatania

11-22-2007, 06:08 PM

I really like Key Lime pie ............. I mean REALLY like them! One of my favorites is from Olivia's at OKW:

Olivia's Key Lime Pie

1 graham cracker pie shell
3 oz. key lime juice
3 egg yolks
10 1/2 oz. sweetened condensed milk

Mix egg yolks and milk together. Slowly add lime juice, mixing throughly. Pour mixture into the pie shell. Bake at 350 degrees for 5 - 7 minutes. Do not overbake. Remove and chill before serving. Makes 1 pie.

OMG, I still remember this pie though it must be at least 9 years since I had it, :love: I'll have to try that and see if it measures up to my memory.

t's weird how I'm best at remembering really fabulous meals I've had over the years (especially while traveling), and forget all sorts of other details. Guess that's what makes us hard-core "foodies".

lynninpa

11-22-2007, 06:13 PM

t's weird how I'm best at remembering really fabulous meals I've had over the years (especially while traveling), and forget all sorts of other details. Guess that's what makes us hard-core "foodies".

I am the same way! ;) Here's to us "foodies!" :thumbsup2

Tatania

11-22-2007, 06:18 PM

I know why it's different. When we were at EPCOT, I asked at the kiosk for this recipe, but the person working that day said they didn't have it. I thought they should have had it, but maybe she didn't know. So when I got home, I searched for the recipe. I ended up contacting the Dominican Replublic Ministry of Tourism! They told me that they had supplied the recipe to EPCOT, so they e-mailed it to me. But apparently EPCOT changed the recipe when they got it! I have made the one I posted, which I got from the Dominican Republic, and I knew it didn't look as "red" as the EPCOT one, which would probably be from the tomato paste they added, nor was it quite as sweet, which would probably be from the raisins.

I would love the have the actual one they served at EPCOT. Would you mind posting that for me? I would appreciate it so much!

Glad to help out Lu-Ann.

Ripe Plantain Casserole with Avocado
Epcot Food and Wine Festival, Dominican Republic
Serves 4

6 ripe plantains
1/4 cup olive oil
1 cup coarsely chopped onion
1 cup coarsely chopped red pepper
1/2 cup thinly sliced celery
1 tablespoon tomato paste
2 tablespoons plantain cooking water
1/4 cup raisins
1/3 cup butter
2 cups grated cheddar cheese
Salt and freshly ground black pepper, to taste

Garnish
1 avocado
2 tablespoons lime juice
Salt and freshly ground black pepper, to taste

1) Preheat the oven to 350°F. Butter a 9-inch square casserole dish.
2) Peel the plantains and boil in salted water until soft and tender, about 20 minutes.
3) In the meanwhile, heat the olive oil in a large sauté pan over medium-high heat.
4) Add the onion, red pepper and celery. Cook for 5-10 minutes, stirring frequently, until the vegetables are soft. Stir in the tomato paste, the cooking water and the raisins. Taste for seasoning.
5) Drain the tender plantains and return them to the pot. Purée the plantains with the potato masher or the back of a fork. Stir in the butter and season with salt and pepper to taste.
6) Layer a gratin pan with 1/2 of the mashed plantains and 1/3 of the cheese.
Layer the vegetables over the cheese and cover them with another 1/3 of the cheese.
Add the remaining mashed plantains on top and cover them with the remaining cheese.
7) Bake for 15 -20 minutes or until the cheese is bubbly and golden brown.
8) Peel and slice the avocado into thin slices. Gently mix the slices in a small bowl with the lime juice and season to taste.
9) Serve the plantain casserole from the baking dish and passed the sliced avocados separately.

Tatania

11-22-2007, 06:30 PM

New Review:

I made the Specialty Chili (http://www.luxurydisneyguide.com/recipe_chili.shtml) from the Whispering Canyon Cafe at Disney's Wilderness Lodge.
The recipe is off the "Luxury Guide to Walt Disney" website (link above).

As in many Disney recipes, some of the instructions were missing (like when to add the remaining diced tomatoes and V8 juice) and though the ingredient list clearly says "ground beef" the recipe indicates that it should be beef cubes. Anyway I used the ground beef.

I knew when adding the spices that it wasn't nearly enough. I mean 1/2 teaspoon chili powder for a gallon of chili? Anyway I decided to follow the recipe - just to see - and tasted it after adding the 2 pounds of canned kidney beans. As I suspected it was far too bland, and I ended up adding lots more chili powder and salt and pepper. It's still not as good as my standard family chili recipe (which came from Bon Appetit many years ago). I don't know if this is the "Chili" listed on the lunch menu at the Wilderness Lodge, so perhaps I'll ask them next time I'm there. I've actually done that on other occasions when the recipes posted online were clearly not right. I don't think it made a gallon of chili either.

lynninpa

11-22-2007, 07:05 PM

Libery Tree Tavern: Honey Shallot Vinaigrette

1/2 cup shallots, chopped
1/4 cup cider vinegar
3/4 cup canola oil
1/4 cup honey
1 Tbsp Dijon mustard
Salt to taste
Ground white pepper, to taste

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

lynninpa

11-22-2007, 07:56 PM

Cool thread!

Anyone have the recipe for the Fra Diavlo served at Mama Melrose?

Here ya' go, kidd_freeper! :upsidedow

Mama Melrose's: Linguini Fra Diavolo

1 cup linguini
4 each mussels
1/4 cup squid rings
3/4 tsp garlic, minced
2 tbsp olive oil
1/4 cup cioppino broth
4 each clams, scrubbed
6 each shrimp, peeled & deveined
1/2 cup tomato basil sauce
1/8 tsp crushed red pepper
2 tbsp clam juice
Kosher salt and ground black pepper to taste

Method
In sauté pan, sauté the clams and mussels with the garlic in the olive oil, until the shells open. Deglaze the pan with the cioppino broth. Bring to a simmer, add the shrimp and squid rings. Just as the shrimp and squid are cooked, add the remaining ingredients. Season with salt and pepper.
Cioppino Broth
1 qt lobster sauce
1 cup marinara
1/8 oz olive oil
1/8 oz Tabasco sauce
1/2 cup Chablis
3/4 oz chopped garlic
3/4 oz basil leaves
To taste- Kosher salt and white pepper

Sauté garlic in olive oil. Deglaze with white wine. Add stock and marinara. Simmer 15-25 minutes. Add Tabasco, and basil. Salt and pepper to taste.
Marinara Sauce

1/2 lb Onions -Diced
2-3/8 oz Garlic-Minced
2-7/8 lbs Tomato- Crushed
1-7/8 lbs Tomato- Diced
3 tbsp Olive Oil
4 oz Tomato Juice
1-1/3 Basil, Chopped Frozen
1/4 oz Oregano, Dry
1/4 oz Kosher Salt
1-1/4 oz Sugar
1/4 oz Black Pepper, Ground
2-1/2 oz Tomato Paste

Roast garlic in olive oil, stirring until garlic has nutty roasted aroma. Add onions, and sauté until onions become transparent. Add all other ingredients. Bring to a boil. Cook over medium heat for at least 1.5 hours, stirring regularly so you don't scorch the sauce. Serve or chill immediately.

lynninpa

11-22-2007, 09:22 PM

California Grill: Rice Krispies Cereal Sushi (What a fun idea!) :goodvibes

8 chewy fruit rolls
1/4 cup butter or margarine
1 (10- ounce) package miniature marshmallows
6 cups crisp rice cereal (Rice Krispies, etc)
24 Swedish Fish candies

Unroll fruit rolls and place-with plastic sheet down-on cutting board.

Melt butter or margarine in a Dutch oven over medium heat. Add marshmallows, stirring until melted; remove from heat. Stir in rice cereal until blended.

Spread about 1/2 cup cereal mixture quickly over each fruit roll, leaving a inch border on 1 long side. Arrange 3 Swedish fish lengthwise down center of cereal mixture.

Roll up, starting at side without border. Press to seal securely. Repeat procedure with remaining fruit rolls, cereal mixture and candies.

Cut each roll into 4 slices.

akalittleeva

11-23-2007, 08:31 AM

Ok - I'm sure I don't need a recipe for this, but I've never had a chance to try Figaro Fries at Pinnochio Village Haus. Could someone list the ingredients for this and I can take it from there.

autumnbaby9

11-23-2007, 02:49 PM

Lynninpa asked me to post this so here you go

Disneylands Cajun Style Prime Rib

1 tblsp Salt
1 tblsp White Pepper
1 tblsp Granulated Garlic
1 1/2 teasp Ground Red Pepper
1 teasp Ground Fennel Seed
1 tblsp Ground Black Pepper
1 Prime Rib, 4 ribs in thickness

Makes 4 servings (about 9 oz per serving)

1. Mix all spices and rub prime rib on all sides, let rest overnight in refrigerator.

2. Preheat oven to 350 degrees. Place Prime rib fat side up on a rack in an open roasting pan.

3. Roast for about 1 1/2 hours for medium rare or until thermometer reads an internal temperature of 130 degrees. Let rest 15 minutes before slicing.

Served au jus at Blue Bayou Restaurant with creamy horseradish sauce, this popular prime rib is accompanied by potatoes, fresh sauteed vegetables and a southern-style popover.

Though no alcohol is served in the Disneyland Park, the chef recommends a flavor-packed Cabernet Sauvignon.

lynninpa

11-23-2007, 03:21 PM

Disneylands Cajun Style Prime Rib

Thank you for posting this recipe, autumnbaby! :thumbsup2

Tatania

11-23-2007, 08:36 PM

Disneylands Cajun Style Prime Rib

Thanks for posting that one. It's one I haven't seen yet and getting new Disney recipes to try always feels like Christmas to me :banana:

With a nod of thanks to TWyn, I've got time to post 2 more recipes today from the Delicious Disney cookbook - which she's been kind enough to scan for me and the thread here.

Roasted Vegetable Cuban Sandwich
Sunshine Season, The Land, Epcot
Serves 4

3 Portobello mushrooms
Olive oil as needed, for grilling
8 ounces fresh eggplant, unpeeled, cut in half lengthwise
8 ounces yellow squash, cut in half lengthwise
8 ounces zucchini, cut in half lengthwise
1 red pepper, sliced
Coarse salt and freshly ground black pepper, to taste
1 teaspoon olive oil
1 24 -inch Cuban bread roll
1/4 cup store-bought hummus
1 tablespoon yellow mustard
4 slices Swiss cheese
1/4 cup or more sliced sour pickles

Preheat up to 400°F. Carefully remove the stems from Portobello mushrooms and wiped the caps. Brush olive oil on both sides, and grill 8 to 10 minutes on each side until mushrooms begin to brown and are soft to the touch. Refrigerate.
Season eggplant, squash, zucchini, and red pepper with salt and pepper; drizzle with olive oil and roast for 15 minutes. Refrigerate.
Slice chilled vegetables into 1/4" planks. Slice jeweled Portobello and 1/4" rounds.
Slice Cuban bread lengthwise. Spread top with hummus. Spread bottom with mustard. Arrange vegetables evenly on the bread and top with Swiss cheese and pickles.
Brush griddle or skillet with oil and grill for two to three minutes on each side, or until bread is crusty and cheese is melted. Cut into four servings.

Kona Salad
Kona Café, Disney's Polynesian Resort, WDW
Serves 8

3 unpeeled Asian pears, cored and thinly sliced
9 cups (or 1 pound bag) spring mix or gourmet lettuce mix
1 cup crumbled blue cheese
1/4 cup thinly sliced red onion
3/4 cups smoked almonds, chopped in large pieces
6 tablespoons fresh squeezed orange juice
2 tablespoons rice vinegar
1 teaspoon granulated sugar
1/2 cup canola oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper

In a large bowl, gently toss pears, salad mix, blue cheese, onion, and almonds. In a separate bowl, mix orange juice, rice vinegar, and sugar. Whisk in canola oil, salt, and pepper. Pour over salad and gently toss; serve immediately.

Cooks Note: if Asian pears are not available, you can substitute fresh peaches, strawberries, or other berries - what ever is in season. Pair this salad with a light crisp wine like a Riesling Spaetlese.

Tatania

11-23-2007, 08:42 PM

Lu Ann

11-24-2007, 12:11 AM

Glad to help out Lu Ann.

Thank you, Tatania! Even this recipe is a bit different than what was served at EPCOT, though. They didn't serve slices of avacado, but they had avacado sauce served on top. Interesting, how they change the recipe. I can't wait to try this one!

lynninpa

11-24-2007, 11:56 AM

Lynnimpa - regarding the request list - do you write guest services requesting the recipe's or do we just make note of them for the next time we go to Disney World to ask the chefs?

:wave2: Tatania: I have written to guest services requesting a few recipes and have searched online and in cookbooks for others. I am also hoping others who have Disney recipes glance through the Requested Recipes list-one never knows when they might have a recipe a fellow Diser would love to have! :upsidedow When requested ones are found, I delete them from the list. We've had a few successes so far. :upsidedow
Oh, and thank you for the Kona Salad and the Cuban Sandwich recipes, Tatania! :thumbsup2

lynninpa

11-24-2007, 01:24 PM

Spoodles: Mediterranean Dips :thumbsup2

(The Hummus recipe from Spoodles is in post 428)

Baba Ghanoush

1 eggplant
Extra virgin olive oil
3 oz Tahini
1/4 cup roasted garlic
1/3 cup fresh lemon juice
Salt & pepper, to taste
Tabasco Sauce, to taste

Preheat oven to 350. Pierce eggplant all over and lightly coat with olive oil. Roast for 40 minutes. Allow to cool. Remove & discard skin. Combine with other ingredients in a food processor and process until smooth.

Chermoula Dip

3/4 cup chopped cilantro
4 cloves of garlic, crushed
1 tsp cumin
1 tsp paprika
1/4 tsp ground chili pepper (optional)
6 Tbsp peanut oil OR extra virgin olive oil
Juice of one lemon

Place all ingredients in food processor and process until smooth.

Hitipi Dip

1 lb feta cheese
6 & 1/2 oz plain yogurt
4 & 1/2 oz sour cream
1/2 oz pureed roasted garlic
Salt & pepper, to taste

Place all ingredients in food processor and process until smooth.

lynninpa

11-24-2007, 02:36 PM

'Ohana: Honey Lime Dressing

1/2 cup honey
1 tsp dry mustard
1 tsp salt
1/2 cup cider vinegar
1/4 cup lime juice
1/4 cup diced white onion
1 cup canola oil

Place first 6 ingredients in a food processor and process until smooth. With the food procssor running, slowly drizzle in canola oil until well blended.

disneyfav4ever

11-24-2007, 04:50 PM

Does anyone have the recipe for the leek fondue that is served with the snapper at Flying Fish? I would love to make the leeks as part of Christmas dinner.

lynninpa

11-24-2007, 05:06 PM

Does anyone have the recipe for the leek fondue that is served with the snapper at Flying Fish? I would love to make the leeks as part of Christmas dinner.

Here is the recipe for the entree. disneyfav4ever. I highlighted the section about the leeks. Hope this is what you are looking for! :upsidedow

The Flying Fish: Potato Wrapped Snapper with Creamy Leeks

4 (6-ounce) skinless red snapper fillets
2 large russet potatoes
1/4 cup potato starch (potato flour) (available in gourmet or Asian grocery stores)
2 bunches leeks, whites only, sliced
1/2 bunch of fresh thyme
2 tablespoons butter
1/2 cup heavy cream
Salt and pepper to taste1 cup canola oil
4 ounces red-wine reduction (method below)

Season fish with salt, pepper. Cut potatoes into rectangles. Thinly slice potatoes. Soak in cold water; drain. Lay out 4 (12-inch-by-12-inch) pieces of plastic wrap. Place 4 pieces of potatoes across and 2 pieces up and down on sheets. Sprinkle with starch. Put fish in center. Bring plastic over fish to wrap potato around it.
In oven-safe, nonstick pan, heat oil to 300º F. Unwrap fish. Place in pan. When golden, turn. Put pan in 350º F oven. Cook 10 minutes. Drain. Season with salt, pepper. In pan, melt butter with thyme. Add leeks. Cook until soft. Season with salt, pepper. Add cream. Place fish on leeks. Finish with red-wine reduction.

Red Wine Reduction
Heating oven to 500º F.
In pot over low heat, cook 2 diced onions, 1 sliced carrot, 1 head of garlic (halved), 1/2 of a leek in 1 1/2 ounces olive oil. Season with salt.
In oven-proof pan, heat 1 ounce of chicken bones in 1 ounce of olive oil. When bones discolor, place pan in oven. Roast until golden. Drain fat. Add 1 bottle of cabernet to vegetables. Cook until reduced in volume by half.
Add 1 gallon chicken stock, 1/2 gallon veal stock, roasted bones to vegetables. Bring to simmer. Reduce in volume, skimming often. Simmer 1 hour, 20 minutes.
Pour through fine mesh. Return liquid to heat. Cook until reduced to desired consistency. Season with salt, pepper and additional wine to taste. Pass through strainer.

Steph5324

11-24-2007, 05:14 PM

I was so sad when O'hana stopped serving the shrimp wontons in sweet and sour sauce. :sad1: I wrote to the restaurant and they kindly replied to me via e-mail with some information.

"We are happy to supply our newly-acquired 'ohana (family) with recipes from our Polynesian Restaurants. However, the recipe for the Shrimp & Vegetable Wontons is not available. Although we take pride in the recipes we create, there are times when it is more feasible to purchase from an outside vendor and still give our guests a good quality product. Following is vendor information we use for this product:

Amoy

Royal Dragon

Shrimp & Vegetable Wonton

Product of China

Manufactured by: Shenzhen Amoy Foods Co. Ltd.

Nan Bu, Ping Shan, Lung Gang Dist.

Shenzhen, China

If you have an ethnic grocery store in your area, you may want to ask them for the possibility of ordering through them."

I have purchased them at our local Asian grocery and they are fabulous!

lynninpa

11-24-2007, 06:04 PM

'Ohana: Shrimp Wontons

Thank you so much, Steph! I am sure many fellow Disers will be thrilled with this info! :goodvibes Now, let's see if we can find the Sweet & Sour Dipping Sauce recipe! :thumbsup2

lynninpa

11-24-2007, 06:23 PM

Spoodles: Hummus

1 & 1/4 cups garbanzo beans, rinsed & well drained
1 Tbsp fresh lemon juice
1 Tbsp chopped garlic
2 tsp extra virgin olive oil
2 tsp tahini paste
1/2 tsp kosher salt
1/8 tsp freshly cracked black pepper
Dash of cayenne pepper
Dash of ground cumin, toasted

Place all of the ingredients into a food processor or blender and puree until smooth. Taste and add more seasonings, if desired. Chill. Serve drizzled with a bit more olive oil on top.

llmurphy17

11-24-2007, 06:43 PM

WOW I can't believe all the great recipes. :cool1:

Does anyone have the recipe for the chocolate mousse served at BOMA, it's delicious :love: ?
Thanks,

llmurphy17

11-24-2007, 06:50 PM

I got this recipe when I had dinner at Fulton's Crab House back in Dec 05.
great appetizer

Fulton’s Crab Boursin
Appetizer: Yields 3 cups
Ingredients:
1 ½ lb Cream Cheese
¼ cup roasted garlic
½ tbl green onions, chopped
1/8 cup fresh basil
1/8 cup lemon juice
½ tbl horseradish
1 tbl crabmeat or crab base
1/8 cup roasted red peppers
½ tbl hickory smoked mustard
Method:
Mix all ingredients except cream cheese in a large mixing bowl. Cut cream cheese into small cubes and place them in the mixer. Mix until smooth. Stop, scrape sides and mix again. When the cream cheese is smooth, add the rest of the ingredients to mixer. Be careful not to over mix. Store in a covered container until ready to serve. Serve with an assortment of crackers.

lynninpa

11-24-2007, 07:04 PM

Does anyone have the recipe for the chocolate mousse served at BOMA, it's delicious :love: ? Thanks,

:wave2: Is this the recipe you are looking for, llmurphy? Let me know! :upsidedow

Boma: Chocolate Mousse Crunch

½ pound Semi-sweet Chocolate
3 each Yolks
2 ½ tablespoons Sugar
3 sheets Gelatin
4 tablespoons Frangelico
2 cups Heavy Cream
5 tablespoons Puff Pastry, baked
7 tablespoons Semi-sweet Chocolate Squares, melted
5 tablespoons Praline Paste
½ cup Ganache (2 oz. semi-sweet chocolate and 2 oz. heavy cream)
Chocolate Sticks for garnish

Prepare flexi pan mold, 2-inch diameter muffin shape.
Melt semi-sweet chocolate squares for mousse.
Whip heavy cream and sugar to very soft peaks.
Soften gelatin in cold water until soft. Remove excess water, then place gelatin in a small bowl with the Frangelico. Set bowl over hot water bath to dissolve gelatin.
In a large bowl mix egg yolks into the slightly warm chocolate.
Add the warm Frangelico/gelatin mixture to the chocolate/yolk mixture.
Fold 1/3 of heavy cream/sugar mixture into the chocolate mixture. Add remaining cream mixture and mix well.
Pour into the mold, leaving ¼ inch space on the top.
Place in freezer to set.
Melt chocolate for crunchy bottom. Add puff pastry (already baked and chopped in a food processor) and praline paste to the chocolate.
When the mousse is set, spread chocolate mixture over each mousse without unmolding them. Put back in the freezer to set.
When set, unmold mousse. Pipe a dollop of ganache on each. For ganache, melt chocolate; add cream, mix until glossy.
Put chocolate sticks on top to garnish.

lynninpa

11-24-2007, 07:12 PM

Fulton's Crab House: Fulton’s Crab Boursin

Oh, thank you, llmurphy! It sounds delish! :goodvibes

lynninpa

11-24-2007, 07:27 PM

Le Cellier: Torontopolitan :drinking1

5 ounce Chambord
1.5 ounce Iceberg Vodka
.5 ounce Cranberry juice
.5 ounce Orange juice

Mix all ingredients together. Garnish with a cherry.

llmurphy17

11-24-2007, 07:34 PM

Yes that's the recipe. thanks :banana:

lynninpa

11-24-2007, 07:42 PM

Yes that's the recipe. thanks :banana:
You are most welcome! :upsidedow I love Disney & I love food. So I thought, why not put together a Disney recipe exchange right here on The DisBoards?! I just hope everyone is enjoying it as much as I am. ;)

marc1477

11-24-2007, 09:24 PM

Anyone have the recipe for Trails End chili?

Thanks!

lynninpa

11-24-2007, 10:03 PM

Anyone have the recipe for Trails End chili?

Thanks!

I did a quick search for you, marc, but did not find this recipe. I will keep looking and also post it on the Requested Recipes list. :upsidedow

marc1477

11-24-2007, 11:10 PM

I did a quick search for you, marc, but did not find this recipe. I will keep looking and also post it on the Requested Recipes list. :upsidedow

Thank You!

disneyfav4ever

11-25-2007, 10:19 AM

Here is the recipe for the entree. disneyfav4ever. I highlighted the section about the leeks. Hope this is what you are looking for! :upsidedowThat's it! Thank you. :goodvibes

torismom

11-25-2007, 10:37 AM

Lynnimpa - regarding the request list - do you write guest services requesting the recipe's or do we just make note of them for the next time we go to Disney World to ask the chefs?

I was told I'd hear back about the Steak and Stir-fried noodles from Le Cellier. I saw it on the request list and wrote in about it - but am still waiting. In case anyone wants the number for guest services to follow up on any recipe requests:
Food and Beverage Support WDW 407-560-6395 (phone)

Thank you so much for trying to get this dish.I had requested the recipe. It is so good. I have called and emailed to no avail. Hopefully since someone else is to they will share. Thanks again for this thread.

kidd_freeper

11-25-2007, 10:41 AM

Thanks LynninPA for the Fra Diavlo recipe!

lynninpa

11-25-2007, 01:02 PM

That's it! Thank you. :goodvibes

You are most welcome! Sounds like a wonderful dish for The Holidays. Let us know how it turns out. :upsidedow

lynninpa

11-25-2007, 01:06 PM

Thanks again for this thread.

I am happy that you are enjoying this thread. :upsidedow I love Disney and I love food so what better way for me to pass the time than putting together a Disney Recipe Exchange?! :goodvibes

lynninpa

11-25-2007, 01:07 PM

Thanks LynninPA for the Fra Diavlo recipe!

You're welcome! Like you said, it does sound like a challenging recipe! Let us know how it turns out! :upsidedow

lynninpa

11-25-2007, 04:26 PM

:) Hello,

I would like to recreate Ohana's dinner (Polynesian Resort)for my mom's birthday. I pretty much found all the recipes to the exception of the Mesquite Grilled Turkey. Would anyone happen to have it? Thanks alot!!!!!:)

:wave2: I have been searching for the recipe for you, Jozymouse. Could this be the one you are looking for? Let me know! :upsidedow

'Ohana: White Meat Marinade

2 tbs garlic, minced
¼ cup malt vinegar
¼ cup lemon juice
3 dashes tabasco
1 tsp kosher salt
½ tsp cracked black pepper
¼ cup light brown sugar
1 cup olive oil

Place all of the ingredients except the oil in a food processor. Slowly add the oil to the food processor to form an emulsion. Reserve half of the marinade for later use. Marinate the meat for two to three days in the refrigerator. Strain the reserved marinade and use to baste the meat during the cooking process.

GPA1015

11-25-2007, 06:43 PM

lynninpa

11-25-2007, 06:52 PM

lynninpa

11-25-2007, 08:10 PM

Ok If I hear one more time that he wants me to fix this I am going to scream!!! Does anyone have Chef Mickeys Vegtable Breakfast Lasagna. I told him that if I make it it is not special anymore- Hubby does not care! He has been talking about it for almost a year. AGGhhhh- any help appreciated. Thanks

Stacy

Is this what you were looking for, Stacy? Let me know! :upsidedow

Goofy's Goofy Vegetable Lasagna
Chef Mickey's
Disney's Contemporary Resort

Yield: 8

Ingredients
3 chipotle pepper tortillas
3 zucchinis
2 green peppers
2 red peppers
2 ounces spinach
3 Tbsp. garlic, chopped
3 cups mozzarella/provolone
1 cup ricotta cheese
1 Tbsp. cilantro pesto
1 Tbsp. sun dried tomato pesto
1/2 pint heavy cream
1 tsp. chicken bouillon

Method of Preparation
1.Saute veggies together until Al Dente.
2.Add all Pesto's together with the garlic.
3.Once sauteed, set aside. Blend cheeses. Add heavy cream.
4.In a 12" round casserole dish, start layering with tortilla shell on bottom, then the cheese and then the veggies. Keep doing this until all
is gone, leaving cheese on top.

katie26

11-25-2007, 10:31 PM

a sports bar up here actually makes a make-shift version of it.
heres thier recipe. [Not Disney, but just a good!]

Baily's Beer Cheese Soup

Ingredients:
3/4 cup butter
1/2 cup thinly diced celery
1/2 cup flour
5 cups chicken stock
2 tablespoons Parmesan Romano Cheese
1/4 teaspoon Accent (MSG)
1/2 cup thinly diced carrots
1/2 cup thinly diced onion
1/2 teaspoon dry mustard
6 ounces cheddar cheese
1 bottle (11 oz size) beer
salt and pepper to taste

Melt butter; saute vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste.

Mmm... sounds yummy! I'll try it out this week... thanks! :)

GPA1015

11-26-2007, 09:46 AM

Is this what you were looking for, Stacy? Let me know! :upsidedow

Goofy's Goofy Vegetable Lasagna
Chef Mickey's
Disney's Contemporary Resort

Yield: 8

Ingredients
3 chipotle pepper tortillas
3 zucchinis
2 green peppers
2 red peppers
2 ounces spinach
3 Tbsp. garlic, chopped
3 cups mozzarella/provolone
1 cup ricotta cheese
1 Tbsp. cilantro pesto
1 Tbsp. sun dried tomato pesto
1/2 pint heavy cream
1 tsp. chicken bouillon

Method of Preparation
1.Saute veggies together until Al Dente.
2.Add all Pesto's together with the garlic.
3.Once sauteed, set aside. Blend cheeses. Add heavy cream.
4.In a 12" round casserole dish, start layering with tortilla shell on bottom, then the cheese and then the veggies. Keep doing this until all
is gone, leaving cheese on top.

I think that is it- he is over my shoulder drooling- Thanks so much- you guys are just a wealth of knowledge!

Stacy

akalittleeva

11-26-2007, 12:05 PM

This is an easy one to find, thought we may as well add it to our list - I haven't made it yet, but I'm hoping to over the holidays.

On a different note, I'd also love to hear feedback from the recipes, especially how close they are to the real thing. I haven't had a chance to try alot of places at WDW, but so much of the food sounds so good - I would love to know if what I'm eating tastes like the original.

School Bread
Kringla Bakery - Norway Pavilion

Ingredients

2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard

Method

Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.

Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.

Vanilla Custard

Ingredients

1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch

Method

In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.

lynninpa

11-26-2007, 04:21 PM

I think that is it- he is over my shoulder drooling- Thanks so much- you guys are just a wealth of knowledge!

Stacy

Let us know how it turns out, Stacy! ;)

lynninpa

11-26-2007, 04:28 PM

On a different note, I'd also love to hear feedback from the recipes, especially how close they are to the real thing. I haven't had a chance to try alot of places at WDW, but so much of the food sounds so good - I would love to know if what I'm eating tastes like the original.

Thank you for posting the School Bread recipe, akalittleeva! :goodvibes I would also love to hear more feedback, comments etc on these recipes! Talking about food is such a wonderful past time, isn't it?! ;)

lynninpa

11-26-2007, 08:06 PM

Kona Cafe: Kona Chowder

16 servings

1 stick butter
1 Spanish onion, finely diced
1/2 cup finely diced carrots
1/2 cup finely diced celery
1 oz finely minced garlic
1/3 cup tomato paste
1/2 cup Sherry
1 Tbsp curry paste
4 & 2/3 cups hot water
1 oz lobster base
1 & 1/2 lb fresh white fish, cut into 1" pieces
1 cup milk
3 & 3/4 cups heavy cream
2/3 cup flour
3/4 stick butter
3 cups small shrimp

In a large stockpot over medium heat, melt 1 stick butter. Add onions, carrots, celery & garlic. Saute 5 minutes.
Add tomato paste and cook 2 to 3 minutes. Add sherry and cook 3 minutes.
Mix in curry paste until well blended.
Add lobster base & hot water.
Add fish and gently poach.
Turn heat to low, add milk and cream and let come to a simmer.
In a seperate pot over low heat, melt remaining butter. Add flour, stir well and cook 5 minutes.
Take 1/2 cup of hot liquid from the chowder and mix it with the butter & flour mixture. Blend well.
Add this mixture back to the chowder.
Add shrimp and cook over low heat about 15 minutes or until thickened.

lynninpa

11-26-2007, 08:17 PM

In regard to the recipe for the Kona Chowder...anyone know where to get lobster base?! :confused3 :upsidedow

lynninpa

11-26-2007, 09:31 PM

California Grill: Asian Coleslaw

Veggies:
1 small red cabbage, cored & shredded
1 small green cabbage, cored & shredded
1 cup assorted bell peppers, sliced (red, green, yellow)
1 bunch scallions, trimmed & finely chopped
1 jalapeno pepper, seeded & finely chopped
1/2 red onion, finely sliced
1/2 bunch cilantro, trimmed & finely chopped
1 cup shredded carrots

Dressing:
2/3 cup rice vinegar
1/2 cup water
1/3 cup soy sauce
1/3 cup sesame oil (hot, if desired)
1/3 cup freshly grated ginger
1/3 cup minced garlic
1/4 cup fish sauce (available at Asian markets)
1/4 cup lime juice
1/4 cup sugar

Combine veggies in a nonmetallic bowl and set aside. Whisk all dressing ingredients together and toss well with veggies one hour before serving.

gismo1554

11-27-2007, 02:24 AM

Ok - I'm sure I don't need a recipe for this, but I've never had a chance to try Figaro Fries at Pinnochio Village Haus. Could someone list the ingredients for this and I can take it from there.

OK basically its:

Fries, chilli, & cheese (if memory serves). I'm fairly sure this was what these were. Otherwise they are fries, bacon, onion & cheese cause I know there's one they serve in there as Figaro fries and one they serve in Peco's Bills. I'm fairly sure Figaro fries was chilli but if anyone can correct me please do.

nicoleakr

11-27-2007, 06:06 AM

First of all this is an awesome post!! Second thanks a lot I think I gain ten pounds just reading it. I am starving now!!!! This is a great idea!!!!:banana:

Tatania

11-27-2007, 03:09 PM

I made 2 very good dishes from the Disney recipes for dinner last night – 1 old and 1 new.

Freedom Fighter Chicken
Liberty Tree Tavern, MK (from Cooking with Mickey Vol. II)
Yield: 2 servings

2 8-ounce chicken breasts
3 tablespoons butter or margarine
4 artichoke hearts
4 mushroom buttons
8 pea pods
1/4 cup red bell pepper, cut into 1/4" dice
4 small onions, pearl, peeled and steamed till tender
1 clove garlic, crushed
1/8 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon Cajun seasoning
1 tablespoon white wine Worcestershire sauce (I used normal)
1/4 cup white wine
1/2 cup heavy cream
Salt, Pepper
2 cups spinach, fresh, firmly packed

Remove any fat from chicken breasts and cut each breast into 6 equal-sized strips. Wash and cut the vegetables and pat dry.
In a large skillet, melt butter or margarine and sauté chicken strips for 3 to 5 minutes. Add artichoke hearts, mushrooms, pea pods, diced pepper, steamed pearl onions, and garlic and continue to cook for an additional 5 minutes. Season and add remaining ingredients, except spinach. Reduce heat and simmer for 5 minutes.
In a quart of boiling water, add spinach and cook for 1 minute until leaves wilt. Drain well and divide spinach between two dinner plates. Arrange in a circle around the rim of plate. Spoon half chicken mixture in center of each plate. Serve immediately.
Cooks Note: I used a little bit more vegetables because I had about 18 ounces of chicken breast. I also added some leftover zucchini. This made far more than 2 of us could eat and will be enough for 2 meals for 2. I also served this on a bed of rice because you end up with at least 3/4 of a cup of sauce. Tastes delicious.

Barley-Lentil Salad (Gets served with the New England Crab Cakes)
Epcot Food and Wine Festival, Hops and Barley Market
Serves 4

1/2 cup olive oil
1/2 cup thinly sliced scallion
*1/2 cup finely shredded yellow squash
1/4 teaspoon cayenne
3/4 cup pearl barley, rinsed
1/2 cup green lentils, rinsed
2 1/2 cups chicken or vegetable broth
2 tablespoons malt vinegar
Sea salt
Freshly ground pepper to taste

Heat half the oil in a 3 - 4 quart heavy pot over moderate heat and add the scallion, squash and cayenne, stirring until fragrant, about 1 minute.
Add the barley and lentils and cook for an additional minute, or until the grains are well coated in oil.
Stir in the stock and bring the liquid to a boil. Reduce heat and simmer, covered, until all the liquid is absorbed and the grains are tender, about 30 minutes.
Remove the pan from the heat and let stand, covered, for 10 minutes. Stir in the remaining oil, vinegar and season to taste with salt and pepper.
* This is virtually impossible to find in Vancouver - I went to about 6 grocery and produce stores. Only one store even knew what it was and said there is no demand for it, so they never carry it. The closest substitute is zucchini, which I used.
Cooks Note: I messed up in the first step by adding the half cup of oil instead of half the oil (happens when you're rushing to get dinner ready). In any case, I would cut way back on the oil next time because you just don't need that much, and you definitely don't need the calories! It was still slightly warm when we had it and I really loved the taste and texture. Interesting to see how it is tonight when it's cold.

Got the Cooking with Mickey and the Chefs of Walt Disney World cookbook yesterday but many of the recipes are online already.

lynninpa

11-27-2007, 03:29 PM

First of all this is an awesome post!! Second thanks a lot I think I gain ten pounds just reading it. I am starving now!!!! This is a great idea!!!!:banana:
Glad to hear you are enjoying The Disney Recipe Exchange, nicole! :thumbsup2 Sorry about the weight gain though. :rotfl:

lynninpa

11-27-2007, 03:47 PM

Freedom Figher Chicken, Barley-Lentil Salad

Thank you for more great recipes, Tatania! And the "Cook's Notes" you add are great! Thanks! :goodvibes

allyphoe

11-27-2007, 08:25 PM

anyone know where to get lobster base?! :confused3 :upsidedow

http://www.amazon.com/Better-Than-Bouillon-Lobster-Base/dp/B00016LA8Y

Buckeye Gal

11-28-2007, 06:32 AM

Thank you for the awesome updated index, lynninpa!!

lynninpa

11-28-2007, 02:16 PM

http://www.amazon.com/Better-Than-Bouillon-Lobster-Base/dp/B00016LA8Y

Thanks, allyphoe! :thumbsup2

lynninpa

11-28-2007, 02:17 PM

Thank you for the awesome updated index, lynninpa!!

You are most welcome, Buckeye Gal! I am having great fun with this thread. :upsidedow Hope everyone else is enjoying it, too!

lynninpa

11-28-2007, 02:24 PM

Oops!

lynninpa

11-28-2007, 02:41 PM

Boma: Mustard Sauce

1/2 can (3 ounces) chipotle pepper
1/2 cup teriyaki sauce (can be a store bought brand)
1 Tbsp Coleman dry mustard
1 cup brown sugar
1 & 1/2 cups Dijon mustard
1 & 1/2 cups honey

In a blender or food processor, place the chipotle pepper & teriyaki and process until smooth. Add remaining ingredients and continue to process until smooth.

kimisabella

11-28-2007, 02:53 PM

lynninpa

11-28-2007, 03:56 PM

Thank you so much for posting this recipe - I've had this dish twice at Le Cellier, and both times other people at my table kept eating out of my bowl because it was so delicious - I may make this for Christmas Eve!!

Sounds wonderful for Christmas Eve, kimisabella! It is one of my all time favorite dishes from Disney. Enjoy! :goodvibes

lynninpa

11-28-2007, 04:04 PM

What about the cinnamon rolls at main street bakery?

It took me awhile, but I think I found the recipe for the Cinnamon Rolls, allison. This recipe was given by a Pastry Chef in DL who said that the same recipe is used at The Main Street Bakery in WDW. I hope it is the one you are looking for! :upsidedow

Disney Cinnamon Rolls

1/2 cup warm water
2 packages yeast
2 tablespoons sugar
1 (3 1/2 ounce) package instant vanilla pudding
2 cups milk
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1 cup unsalted butter, melted
2 cups brown sugar
2 tablespoons cinnamon

In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set
aside.

In large bowl, mix pudding according to package instructions with milk. To
this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast
mixture and blend well. Gradually add flour and knead until smooth. Place in
a very large greased bowl. Cover and let rise in a warm place until double
in size. Punch down and let rise again for second time.

Roll dough on a very large floured surface. Dough should roll out to a long
rectangle, about 34 x 21 inches in size. Take the 1 cup of melted butter and
spread over entire dough surface, using a pastry brush.

In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top
of buttered dough. Roll dough up like a jelly roll.

Measure dough every 2 inches and cut with a knife. Take each roll into the
palm of your hand and gently pack the roll (this keeps it from coming apart
during baking).

Place each roll in a buttered baking pan and allow to rise in a warm place
for about 20 minutes. Bake in a preheated 350ª oven until golden brown in
color, about 15-20 minutes. Frost rolls while still warm.

Since we are going to cheat, let's fo all the way with the frosting. I know
your children will love this production.

Cream Cheese Frosting
1 8-ounce package cream cheese, softened (room temperature)
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
3 cups powdered sugar
2 tablespoon milk

In mixing bowl, combine all ingredients and mix until smooth. Spread on the
very warm rolls. Enjoy!

tortoni

11-28-2007, 04:54 PM

Anyone have the shnitzel recipe from Biergarten? DD loves it!

lynninpa

11-28-2007, 06:07 PM

Anyone have the shnitzel recipe from Biergarten? DD loves it!

Is this the one you are looking for, tortoni? let me know! :upsidedow

Biergarten: Schnitzel with Tomato and Mushroom Sauce

(4) 3 oz. portions of Veal, Chicken, or Pork Cutlets
Salt and Black Pepper to taste
2 Eggs
1/2 cup Bread Crumbs
Sauce
4 oz. Demi-glaze (dry package classic sauce mix, look for brands such as Knorr)
1 cup diced onion
1/2 cup large diced plum tomatoes
1 tsp. minced garlic
2 fresh rosemary sprigs
4 cups water
1 cup sliced mushrooms
1/2 cup small diced plum tomatoes
Salt and Pepper to taste
1 tbsp. freshly chopped parsley

Pound desired meat cutlet to tenderize. Rub in salt and pepper. Beat egg and dip each cutlet in the egg then the bread crumbs. Saute until golden brown. Keep warm.
For the sauce, prepare the demi-glaze as directed on the package. Set aside. In a saucepan, saute the onion. Add large diced tomatoes, garlic, and rosemary and continue to saute until the onions are golden brown. Pour water to another saucepan and add the prepared demi-glaze sauce mix. Bring to a boil, stirring constantly. Reduce the heat and simmer 3-5 minutes, stirring occasionally until it thickens. Add the sauteed vegetable mixture to the demi-glaze and let simmer 8-10 minutes. Strain. Saute the mushrooms in a skillet. Add small diced tomatoes and cook until there is a little liquid left in the skillet. Season with salt and black pepper. Add the chopped parsley. Mix with the demi-glaze sauce.
To serve, place prepared cutlet on plate and spoon tomato and mushroom sauce over cutlet.

Tatania

11-29-2007, 02:04 AM

The cinnamon rolls sound fabulous. Can't wait to try them. I made the Mustard Sauce with the Boma Prime Rib and it's delicious.

I did the gingerbread house thing when my son was small and have saved the house because it tooks weeks to make and looks so cool. Now I wrap it up after Xmas and take it out again the next year. For those still wanting to make one in time for Xmas:

Gingerbread House
From the kitchens of the Walt Disney World Swan and Dolphin Resort

http://www.greatexpeditions.com/images/gingerbreadhouse_2.jpg

Ingredients for Gingerbread:
6 Cups All-Purpose Flour
1.75 Cups Sugar
2/3 Cups Shortening
1 Tbsp. Ground Cinnamon
1 Tbsp. Ground Ginger
2 Tsp. Double-Acting Baking Powder
1.25 Tsp. Salt
1 Tsp. Baking Soda
1 Tsp. Vanilla Extract
1 Each 8 Oz. Container Sour Cream
2 Eggs

Ingredients for Icing:
3 Egg Whites
1/2 Tsp. Cream of Tartar
1 Each 16 Oz. Box of Confectioners Powdered Sugar

Method of Preparation for Gingerbread:
To Prepare Dough: Into large bowl, measure 3.5 cups flour and remaining ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. With hands, knead in remaining 2.5 cups of flour to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency.

To Roll Dough: Keep refrigerated until ready to use. Working with half of a batch at a time on a lightly floured work surface, with lightly floured hands, knead dough until smooth. Roll dough on a greased and floured 17" x 14" cookie sheet, with lightly floured rolling pin, to 3/16" or 1/8" thickness (for easy rolling, place cookie sheet on a damp cloth to prevent it from slipping).

To Cut and Bake Dough: Preheat oven to 350°. Make your pattern pieces of heavy cardboard. Lay them on the dough and using a sharp knife, use as many pieces as you can from the rolled dough on your cookie sheet (leaving at least ½" between the pieces). Remove scraps and reserve for re-rolling. Bake until golden brown and very firm. Remove cookie sheet from oven and cool on wire rack 5 minutes. Carefully remove the baked pieces from cookie sheet and place on wire rack to cool completely.

Special Notes: If you need to do some trimming, do it while the cookie dough is warm out of the oven. You may need to make several batches of dough to complete your project, but be sure to make each batch separately. Do not double the ingredients to make a double batch.

Method of Preparation Icing:
In a large bowl, combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick. A good test is when a knife blade drawn through the icing leaves a clean cut. This icing needs to be as stiff as possible or it will not support the house. Store in a tightly sealed container if you are not using it right away. (Makes 2 cups, you'll probably have to make several batches).

Tips for Perfect Icing:
Coloring Icing: Color small batches of this icing as needed with decorating pastes, which are much more intense and not watery like liquid food colors.

Using the Pastry Bags and Tips: Use disposable plastic pastry bags and several sizes and shapes of tips. This is a simple matter of practice. Practice on wax paper before you try and decorate on the house. Keep toothpicks handy for cleaning out tips and for helping correct errors.

Painting: Another technique to try is "painting". Put a little icing into a small container or bowl. Wet the paintbrush with water and dip it into the icing. Paint the gingerbread pieces. The result will be that the icing dries as a smooth coating with no visible brush lines.

Construction Tips:
To Assure Proper Fit: Check gingerbread pieces before assembling; if necessary, shave edges. When assembling gingerbread pieces with icing, work with pastry bag with medium tip. Check vertical angles of major pieces with a right triangle or carpenter's square.

To Attach Right Angle Pieces: Pipe a line along the edge of one piece; press it against the adjoining piece and hold it in place for several minutes, until the icing sets. Let dry thoroughly, propping attached pieces with a sturdy small object. When dry, smooth seams with a damp cloth; fill in any spaces with more icing. For extra stability, pipe icing along the inside seams as well. Allow to stand for an hour until the icing has completely dried before decorating.

Decorating Tips:
Sometimes it is better to decorate elaborate pieces flat, and then assemble the pieces. Use your imagination! Pretzels become windows. Gum drops trim the roof like holiday lights. Use marshmallows, chocolate chips or flat mint candies for shingles. Candy canes and lollipops decorate the garden. Butterscotch doorknobs and licorice shutters complete the house! Any colorful, small candies will do the trick. Use the icing to attach the candies to the house.

Presentation:
Display your gingerbread house on a large sheet of white cotton to help create a winter wonderland!.

http://www.greatexpeditions.com/images/gingerbreadhouse_3.gif

Tatania

11-29-2007, 02:08 AM

And for something seasonal, yet simpler:

Gingerbread Cookies
Pastry Chef Stefan Riemer, Disney's Beach Club Resort
Yield: about twenty 3-inch cookies

10 tbsp. unsalted butter
2/3 cup granulated sugar
1/2 cup corn syrup
1/3 cup milk
14 oz. bread flour
2/3 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1. Place butter, sugar, corn syrup and milk in a sauce pan. Heat to about 110 degrees F., stirring the mixture into a smooth paste at the same time.
2. Sift flour, baking soda and spices together. Incorporate into the butter mixture.
3. Line the bottom of a sheet pan with baking paper. Dust the paper with flour and place the dough on top. Flatten the dough, cover and refrigerate overnight.
4. Roll out a small portion of the dough to 1/16 inch thick. (Keep the dough you are not working with in the refrigerator.) The dough will feel sticky, but don't be tempted to mix in additional flour. The flour used in rolling the dough will be enough -- too much flour will make the baked cookies too hard and not pleasant tasting.
5. Cut out cookies using a 3-inch heart-shaped or star-shaped cookie cutter. Place the cookies on sheet pans lined with baking paper.
6. Bake the cookies at 400 degrees F. for about 10 minutes until they have a rich brown color.
7. Decorate with icing made out of powdered sugar.

Tatania

11-29-2007, 02:20 AM

And lastly for today - the Crab Cakes that accompany the Barley-Lentil Salad which tasted even better the second day. I could become addicted.

New England Crab Cakes with Barley-Lentil Salad
Epcot Food and Wine Festival, Hops and Barley Market
Serves 4

1 pound lump crab, picked through and shells removed
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
1 tablespoon finely chopped parsley
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons Old Bay Seasoning
1/2 cup shredded cheddar cheese
1 egg, slightly beaten
1/2 cup Panko breadcrumbs
1/2 cup mayonnaise
Salt and freshly ground pepper
2-3 tablespoons canola oil
4 tablespoons balsamic vinegar

in a medium-size bowl, combine the crab meat with the celery, onion, parsley, mustard, Worcestershire sauce, lemon juice and Old Bay seasoning. Add the cheese, egg, breadcrumbs, mayonnaise, and mix thoroughly. Add salt and pepper to taste.
Divide the mixture into four portions and shape each portion into a patty. Reserve in the refrigerator.
Heat a large sauté pan over medium-high heat. Add the canola oil and continue to heat for 2 minutes. Sauté the crab cakes until golden brown, about 3 to 4 minutes per side.
To serve, place a crab cake on a serving plate, top with 1/4 of the *Barley-Lentil salad and drizzle 1 tablespoon of balsamic vinegar around the crab cake. Repeat with the remaining ingredients.
Serve with Samuel Adams Black Lager.

* posted previously.

tortoni

11-29-2007, 07:06 AM

Is this the one you are looking for, tortoni? let me know! :upsidedow

Biergarten: Schnitzel with Tomato and Mushroom Sauce

(4) 3 oz. portions of Veal, Chicken, or Pork Cutlets
Salt and Black Pepper to taste
2 Eggs
1/2 cup Bread Crumbs
Sauce
4 oz. Demi-glaze (dry package classic sauce mix, look for brands such as Knorr)
1 cup diced onion
1/2 cup large diced plum tomatoes
1 tsp. minced garlic
2 fresh rosemary sprigs
4 cups water
1 cup sliced mushrooms
1/2 cup small diced plum tomatoes
Salt and Pepper to taste
1 tbsp. freshly chopped parsley

Pound desired meat cutlet to tenderize. Rub in salt and pepper. Beat egg and dip each cutlet in the egg then the bread crumbs. Saute until golden brown. Keep warm.
For the sauce, prepare the demi-glaze as directed on the package. Set aside. In a saucepan, saute the onion. Add large diced tomatoes, garlic, and rosemary and continue to saute until the onions are golden brown. Pour water to another saucepan and add the prepared demi-glaze sauce mix. Bring to a boil, stirring constantly. Reduce the heat and simmer 3-5 minutes, stirring occasionally until it thickens. Add the sauteed vegetable mixture to the demi-glaze and let simmer 8-10 minutes. Strain. Saute the mushrooms in a skillet. Add small diced tomatoes and cook until there is a little liquid left in the skillet. Season with salt and black pepper. Add the chopped parsley. Mix with the demi-glaze sauce.
To serve, place prepared cutlet on plate and spoon tomato and mushroom sauce over cutlet.

Thank you. This sounds like the one.:santa:

Kathy C

11-29-2007, 07:10 AM

Subscribing. . .

TyRy

11-29-2007, 02:43 PM

This is a great thread - thank you so much for it! I do have a request...anyone have the recipe for the Baked French Onion Soup at Chefs De France?

Thanks!

lynninpa

11-29-2007, 03:35 PM

This is a great thread - thank you so much for it! I do have a request...anyone have the recipe for the Baked French Onion Soup at Chefs De France?

Thanks!
:wave2: I am glad you are enjoying The Disney Recipe Exchange, TyRy! :upsidedow I have a recipe for the Baked Onion Soup from Bistro de Paris, the restaurant upstairs from Chefs de France. Does anyone know if it is the same recipe they use downstairs at Chefs? :confused3

lynninpa

11-29-2007, 04:25 PM

New England Crab Cakes with Barley-Lentil Salad

Thank you, Tatania. The crab cakes sound yummy! :goodvibes I know what you mean about becoming addicted. :lmao: That is the way I feel about the Prince Edward Island Mussels from Le Cellier!
I also want to thank you for the great gingerbread recipes!

Tatania

11-29-2007, 04:26 PM

:wave2: I am glad you are enjoying The Disney Recipe Exchange, TyRy! :upsidedow I have a recipe for the Baked Onion Soup from Bistro de Paris, the restaurant upstairs from Chefs de France. Does anyone know if it is the same recipe they use downstairs at Chefs? :confused3

/raises hand

Would love the Baked Onion Soup recipe from Bistro. The Onion Cheese Soup in Cooking With Mickey II was very good but the Baked Onion Soup hasn't been published in any of the other books that I have.

Thanks in advance Lynninpa.

ps. This is my fav thread on the Dis Board. :cool1:

lynninpa

11-29-2007, 04:38 PM

/raises hand

Would love the Baked Onion Soup recipe from Bistro. The Onion Cheese Soup in Cooking With Mickey II was very good but the Baked Onion Soup hasn't been published in any of the other books that I have.

Thanks in advance Lynninpa.

ps. This is my fav thread on the Dis Board. :cool1:
:wave: Tatania! I will post the recipe for the Onion Soup from Bistro in a few minutes. It is a very simple recipe yet sometimes those are the best ones, aren't they?! :goodvibes

Tatania

11-29-2007, 04:52 PM

LOL, this is the best distraction from work! No rush at all on the recipe. I won't have time till next week to make it anyway. I think one reason my son never wants to go out to eat is because few restaurants match up to the great dishes you get from using the Disney recipes.

lynninpa

11-29-2007, 04:57 PM

edited

Tatania

11-30-2007, 12:53 AM

Bistro de Paris: Soupe a L'Oignon Gratinee (Baked Onion Soup)

1 & 1/2 pounds yellow onions, diced
10 Tbsp unsalted butter
2 Tbsp flour
1 & 1/2 tsp salt
1/2 tsp black pepper
Thyme: 2 fresh sprigs OR 2 tsp dried
Parsley: 2 fresh sprigs or 1 Tbsp dried
2 dried bay leaves
1/2 lb French bread
9 ounces Gruyere cheese, grated

In a large soup pot, saute the onions in the butter over medium heat until lightly browned. Sprinkle with flour and stir to form a roux. Gradually add 2 & 1/2 quarts of water then the salt, pepper & herbs. Cook over low heat for 40 minutes. Meanwhile, cut the bread into 1/2 inch slices and lightly dry them in a 250 degree oven. When the soup is done, discard the sprigs and bay leaves. Place the bread into 4 to 6 ovenproof soup bowls or one large tureen. Ladle the soup over the bread and cover with cheese. Place the bowls in a 450 degree oven and cook a few minutes until the cheese is melted and golden in color.

:idea: Oops, looks like I need to brush up on my high school French, LOL. I had the recipe but only the French name for it. I'm still going to try it next week because it's one I haven't done. Thanks though lynninpa! You're wonderful at tracking down the requests.

gismo1554

11-30-2007, 04:25 AM

Ingredients
4 oz. water
4 oz. lettuce mix
3 beaten eggs
2 oz. raspberry sauce (Melba sauce)
1/2 lb. flour, seasoned
1 qt. soybean or canola oil
1/2 lb. bread crumbs, seasoned
1 French Bread, Sliced, toasted (9")
2 Boursin cheese wheels (5 oz. each)

Method:
Cut cheese wheels in half crosswise with a hot dry knife. Dredge cheese in flour then egg and then bread crumbs. Repeat in egg then bread crumbs. Set aside in refrigerator. Fill a cast iron skillet with oil 1/4" high. Heat oil to 350° and fry cheese until golden brown then flip over and fry the other side. Remove from oil and place on paper towel. Place salad mix on center of plate and arrange bread slices around cheese, top with sauce.

Tips
I tried this last night and I did it by cutting the boursin in to 6 peices and cooked it that way. It meant that they were more bite sized peices but still had the same great taste. Didn't try it with the sauce or salad either and found I only used one egg as it is just as a binding agent to attach the breadcrumbs to the boursin.

gismo1554

11-30-2007, 07:28 AM

Ok - I'm sure I don't need a recipe for this, but I've never had a chance to try Figaro Fries at Pinnochio Village Haus. Could someone list the ingredients for this and I can take it from there.
OK basically its:

Fries, chilli, & cheese (if memory serves). I'm fairly sure this was what these were. Otherwise they are fries, bacon, onion & cheese cause I know there's one they serve in there as Figaro fries and one they serve in Peco's Bills. I'm fairly sure Figaro fries was chilli but if anyone can correct me please do.

OK so after checking I am wrong. Fiagaro fries are the ones with bacon cheese and salad while Pecos Bill's has the chilli ones. So it is:

Fries
Thick cheese sauce
Bacon peices
Salad

smiller

11-30-2007, 08:54 AM

lynninpa

11-30-2007, 05:14 PM

:idea: Oops, looks like I need to brush up on my high school French, LOL. I had the recipe but only the French name for it. I'm still going to try it next week because it's one I haven't done. Thanks though lynninpa! You're wonderful at tracking down the requests.

Let us know how the soup comes out, Tatania! :upsidedow

lynninpa

11-30-2007, 05:20 PM

50's Prime Time Cafe: Fried Boursin

Thank you for posting this classic Disney recipe, gismo! And thanks for the added "tip!" :goodvibes

lynninpa

11-30-2007, 05:23 PM

Hi! I'm looking for the spicy-sweet and sour shrimp from the "new" menu at 'Ohana. They are delicious! They're peel & eat and come in a bowl as an appetizer.

There's a shrimp recipe at All Ears but I think that's from when the shrimp came around on skewers on the "old menu."

Thanks! :goodvibes

I will look around for this recipe for you, smiller and will also post it on the Requested Recipes list (page 15, post 222) :upsidedow

GDUL

11-30-2007, 05:51 PM

Cedar Plank Salmon
Artist Point

4 5" x 5" cedar planks
4 7 oz. salmon filets
Olive oil
Dash Kosher salt
Dash fresh ground black pepper

Be sure that the cedar planks are completely untreated (no chemicals) Be sure to wash them before use to make sure that they are sanitary to cook.

Allow for the wood to dry, rub one side with olive oil and place the salmon on the board (skin side down).

Season with salt and pepper.

Roast in oven at 400F for roughly 8 - 10 miinutes.

__________________________________________________ _______________

BTW, I've used this recipe with my BBQ grill. To jazz it up a bit, I've used a maple glaze on the salmon: instead of the salt and pepper above, mix 1/2 cup pure maple syrup, 4 tablespoons soy sauce, 2 cloves minced garlic, 1/2 teaspoon garlic salt, and 1/4 teaspoon ground black pepper. This is enough glaze for about 2 lbs of salmon. Marinate the salmon in this mixture for about 30 minutes in the refrigerator, turning once. Put the salmon on the planks and put on medium heat grill, covered, until just cooked through. Very good!

lynninpa

11-30-2007, 06:27 PM

Artist Point: Cedar Plank Salmon

Thank you, GDUL, for posting this great recipe! And the BBQ version sounds wonderful! Thanks again! :goodvibes

lynninpa

11-30-2007, 07:03 PM

‘Ohana: Maui Scalloped Potatoes

1 pound Russet potatoes (washed and sliced)
1 cup heavy cream
1/4 cup cheddar cheese
2 tbsp parmesan cheese
1/4 cup thinly sliced sweet onions
1 tsp kosher salt
1/4 tsp black pepper

Combine all ingredients in a greased baking pan. Bake for 1 hour at 350 degrees. Let stand five minutes before serving.

lynninpa

11-30-2007, 07:20 PM

'Ohana: Pineapple Breakfast Bread

Yield 1 - 9" x 13" cake pan

1 3/4 C. Water
1 Egg Yolk
2 T. Shortening
4 1/2 C. High Gluten Flour
1/2 tsp. Salt
1/3 C Sugar
1 T. Instant Yeast

Coconut Mixture
1 C. Crushed pineapple
1 C. Unsweetened coconut
1 C. Sugar
2 T. Cornstarch

Pinapple/Coconut Method
1. Combine pineapple and coconut in bowl.
2. Combine sugar and cornstarch in separate bowl and mix well.
3. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
4. Refrigerate for 1 hour.

Bread Method
1. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until
dough picks up on hook and the sides of the mixing bowl is clean.
2. Let dough rise until it doubles in size.
3. Roll out dough onto a floured surface until it is 2 inches thick.
4. Next spread pineapple/coconut mixture over the top of the dough.
5. Fold dough into itself and place in a greased 9" x 13" cake pan.
6. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
7. Let dough rise in warm oven (110 degrees F) - about half way up the pan.
8. Bake at 325 degrees F for 20-25 minutes or until golden brown.
9. Let bread cool, cut and serve.

Tatania

11-30-2007, 08:26 PM

lynninpa

11-30-2007, 08:36 PM

My 'Ohana: Pineapple Breakfast Bread was pretty disastrous thanks to using a very high gluten flour (98% or something) and not having a dough hook. It was very hard to mix and didn't rise AT ALL - I let it stand for hours. I went ahead and put the filling in anyway and as I was sealing it all the juice was coming out - very messy. Anyway, gluten flour makes a pizza-like dough and we all felt the crust was much too hard. I'd want to see how they make this at the resort before trying again.

:wave: Tatania!
Hmmm...Any bakers out there that can help with this? Would using a mixer with a dough hook make the difference? It seems to be the same recipe found over and over on the internet. Has anyone else tried this recipe? I really loved it for B-fast when at 'Ohana and would love to make it at home. :upsidedow

apostolic4life

11-30-2007, 09:04 PM

:wave: Tatania!
Hmmm...Any bakers out there that can help with this? Would using a mixer with a dough hook make the difference? It seems to be the same recipe found over and over on the internet. Has anyone else tried this recipe? I really loved it for B-fast when at 'Ohana and would love to make it at home. :upsidedow

I would bet this is a yeast problem.......always bloom your yeast in a portion of your water before adding it into the recipe; the temp. of the water needs to be between 95 - 108 degrees to get the yeast going; if it exceeds 110 it will kill the yeast and if it lower then 88 it will not activate the yeast properly. The high gluten flour is what you want for a bread product of this type; I would recommend King Arthur flour as it has the highest protein content of mass marketed flours (protein translates into gluten strands as it reacts with the leavening agents). Now as for the dough hook is concerned, if you do not have a hook I would suggest mixing the dough by hand. Dough can get overworked by a paddle or whisk type mixer and this causes the gluten strands to contract and tighten up resulting in a dough that has no elasticity. If you mix by hand, mix the dough just until all ingredients are well blended then let the dough rest for a short time......this step will give the gluten strands time to recover from the mixing process. Make sure you let the dough rise in a warm moist environment......cooler, drier environments are not conducive to active yeast formation.

I hope this helps......this is a shortened version of a basic baking lesson about bread!!!

:thumbsup2

lynninpa

11-30-2007, 09:37 PM

oops!

lynninpa

11-30-2007, 09:40 PM

I would bet this is a yeast problem.......always bloom your yeast in a portion of your water before adding it into the recipe; the temp. of the water needs to be between 95 - 108 degrees to get the yeast going; if it exceeds 110 it will kill the yeast and if it lower then 88 it will not activate the yeast properly. The high gluten flour is what you want for a bread product of this type; I would recommend King Arthur flour as it has the highest protein content of mass marketed flours (protein translates into gluten strands as it reacts with the leavening agents). Now as for the dough hook is concerned, if you do not have a hook I would suggest mixing the dough by hand. Dough can get overworked by a paddle or whisk type mixer and this causes the gluten strands to contract and tighten up resulting in a dough that has no elasticity. If you mix by hand, mix the dough just until all ingredients are well blended then let the dough rest for a short time......this step will give the gluten strands time to recover from the mixing process. Make sure you let the dough rise in a warm moist environment......cooler, drier environments are not conducive to active yeast formation.

I hope this helps......this is a shortened version of a basic baking lesson about bread!!!

:thumbsup2

Wow, apostolic4life! Thank you for all of the wonderful info & tips! :goodvibes So when I go to the market for King Arthur brand flour, is there a particular "type" of flour by this brand to buy?