<><> The "Official" DISNEY RECIPE Exchange! <><> 1400+ recipes!

[apostolic4life]

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?

They carry different varieties (all purpose, self rising, whole wheat, etc.) but the brand as a whole has the highest consistent protein content due to their milling process. Use the variety your recipe calls for.



:thumbsup2

[lynninpa]

They carry different varieties (all purpose, self rising, whole wheat, etc.) but the brand as a whole has the highest consistent protein content due to their milling process. Use the variety your recipe calls for.
:thumbsup2

Thanks, apostolic! I hope you become a "regular" here on The Disney Recipe Exchange! ;)

[smiller]

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

Yea! Thank you! I'm trying to plan an 'Ohana-themed dinner soon for the fam and would love to include my favorite dish! :thumbsup2

[apostolic4life]

Thanks, apostolic! I hope you become a "regular" here on The Disney Recipe Exchange! ;)


I have been watching since the first post.......I only post when I have some sort of beneficial input. Thanks!!!


:thumbsup2

[lynninpa]

Yea! Thank you! I'm trying to plan an 'Ohana-themed dinner soon for the fam and would love to include my favorite dish! :thumbsup2

I will do my best to find the recipe for you, smiller! I spend time every day looking for the Requested Recipes. I have had luck with quite a few and hope others will also check out the Requested Recipe list (page 15, post 222) in case they have/or can find a recipe a fellow Diser is looking for. :upsidedow Of course, sometimes it takes some time to find a recipe. I just found a recipe a day or two ago-that was requested back in September. :goodvibes

[lynninpa]

Just browsing through some Disney recipes and thought this one sounded yummy. :upsidedow

All Star Resorts: Chicken Asiago Pasta

2 quarts water
1/2 tsp kosher salt
12 oz. dry penne pasta
1 cup flour
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1 lb. boneless skinless chicken breast, pounded and cut into 2 inch strips
2 Tbsp olive oil
3/4 cup sun-dried tomatoes cut into 1/4-inch strips
3/4 cup olive oil
1 Tblsp minced garlic, or to taste
1 & 3/4 cup fresh baby spinach, lightly packed
2 cups grated Asiago cheese
1 & 3/4 cups grated Parmesan cheese
Kosher salt and fresh ground black pepper to taste

1. Pour water into 4-quart pot. Bring to boil over medium high heat. Once water is boiling add 1/2 teaspoon of salt. Add pasta. Stir to prevent sticking. Once water comes back to boil, lower heat until water is simmering. Cook 8-10 minutes, stirring occasionally.
2. While pasta cooks, mix flour with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Dredge chicken in flour mixture.
3. Heat sauté pan over medium high heat. Once pan is hot, add 2 tablespoons of olive oil. Once oil is hot (not smoking), carefully place chicken strips into the pan. Cook 2-3 minutes or until chicken is golden on bottom side. Reduce heat to medium, turn chicken strips over and continue to cook for 5 minutes.
4. While chicken is cooking, mix together sun-dried tomatoes, 3/4 cup olive oil, and the garlic. Add the spinach.
5. Once chicken is cooked, place both the chicken and hot pasta into bowl with sun-dried tomatoes, then add cheeses and toss to mix well. Season to taste with salt and pepper. The heat from the chicken and pasta will melt the cheeses.

[melissaknits]

I used to bake all my own bread, and agree totally with the chef, but would add that I stopped using little yeast packets pretty early on and used big vacuum sealed bricks of yeast from BJ's/Costco type places instead. I always had much better results from the big bricks. Once opened it is no longer a brick, just loose yeast granules. We kept it in a plastic snap-lid thing in the fridge thaat we got from the King Arthur store in Vermont called a Bee House I believe and intended for honey storage, and always bloomed it before using in warm water with a tiny bit of sweet (sugar, honey, maple syrup; recipe dependent) to feed it and get a good foam going. I use a Kicthen Aid mixer with a dough hook, and watch my dough carefully. I should say WATCHED! I've been diagnosed with 'gluten intolerance' which means no more wheat, and all these lovely bread-y things are totally off limits now.

Fun story - once, while doing one of those "how well do you know your mate" quizzes, I said to DH "What's my favorite flower??" He thought for a moment, very seriously with furrowed brow, and said "King Arthur!" Total Gold Star for that one.

[apostolic4life]

I used to bake all my own bread, and agree totally with the chef, but would add that I stopped using little yeast packets pretty early on and used big vacuum sealed bricks of yeast from BJ's/Costco type places instead. I always had much better results from the big bricks. Once opened it is no longer a brick, just loose yeast granules. We kept it in a plastic snap-lid thing in the fridge thaat we got from the King Arthur store in Vermont called a Bee House I believe and intended for honey storage, and always bloomed it before using in warm water with a tiny bit of sweet (sugar, honey, maple syrup; recipe dependent) to feed it and get a good foam going.

Yes, the vacuum packed brick of yeast granules is preferable and it stores well in the freezer. The sugar in the water will speed up the reaction, but the yeast will bloom without it.......I bloom without sugar so I can see how active the yeast is without any catalyst. If the yeast is getting a little old and doesn't bloom well enough on its own I add a little extra.....no measurement I can relay about adding extra yeast, it is just a "third sense" I have developed through experience.




:thumbsup2

[lynninpa]

Fun story - once, while doing one of those "how well do you know your mate" quizzes, I said to DH "What's my favorite flower??" He thought for a moment, very seriously with furrowed brow, and said "King Arthur!" Total Gold Star for that one.

:goodvibes Great story! And thank you for the baking tips, melissa! :thumbsup2

[lynninpa]

A simple yet yummy dessert! :thumbsup2

Portobello Yacht Club: Chocolate Paradiso

1 boxed Devil's Food Cake mix (Pillsbury Plus recommended)
1/4 cup heavy cream
1 lb chocolate chips
3 cups toffee pieces
1 ounce cocoa powder

Follow directions on the box for baking the cake. To make ganache: Heat heavy cream just to a boil and then remove from heat. Add in chocolate chips and whisk until well blended and all chips have melted.
Once cake is cool, cut in half lengthwise. Place 6 ounces of ganache on each cake layer and spread evenly. Sprinkle each with 1 cup of toffee pieces. Flip top layer onto bottom layer and press gently. Spread remaining ganache over and around cake. Dust top of cake with cocoa powder.

[lynninpa]

Grand Floridian: Flourless Mocha Torte

serves 6

1 cup semisweet chocolate (or 1 8-ounce block)
2 Tbsp brewed coffee
4 eggs
2 egg yolks
2 Tbsp granulated sugar
1/2 cup heavy cream, whipped

Preheat oven to 225. In a double boiler, melt chocolate and coffee together, stirring constantly. Remove from heat and let cool to room temp.
In a mixing bowl, beat together eggs, egg yolks & sugar. Place mixture in top of a clean double boiler over low heat and whisk to dissolve sugar making sure NOT to cook the eggs. Return the mixture to the bowl and whip with with electric mixer until soft ribbons form. Fold egg mixture into the chocolate mixture one third at a time. Finally, fold in the whipped cream one third at a time. Bake in greased torte pan for about one hour or until a toothpick inserted into center comes out clean.

[melissaknits]

oh. no flour. I am so happy!! I have to make this. We're about to get a snow storm. What better way to pass the next 24 hours than buried under a layer of chocolate???

[lynninpa]

oh. no flour. I am so happy!! I have to make this. We're about to get a snow storm. What better way to pass the next 24 hours than buried under a layer of chocolate???

:goodvibes Sounds like a plan to me! I have never heard of the town you live in, melissa. Are you in Northern MA?
:wave: Amy in RI

[melissaknits]

Northwestern, on the border of VT, by to the CT river. Not many people have heard of it. It's fun to try to get through for phone orders and such. It's pronounced BER-nard-ston, but everyone wants to say BERNARD-Ston. Very small town. We don't have a bank. Our PO has limited hours and the library is even more limited. There's no fancy cable or high-speed internet. But there's hills and trees and peace and quiet.

[lynninpa]

Bernardston sounds wonderful! Please let us know how the Mocha Torte comes out! :upsidedow

[Rora]

I Love This Thread!!!:cloud9: :love:

[lynninpa]

I Love This Thread!!!:cloud9: :love:

Glad to have you here, Rora! Enjoy! :goodvibes

[bord1niowa]

subscribing and looking for the recipe for the Monte Cristo they used to have at a few places, including the All Star Resorts. Boy I miss that!

[gismo1554]

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

no problem. Ive got loads of recipes from here so may as well return the favour.

[Tatania]

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


I'm pretty sure my problem was twofold - a flour that was much too high in gluten (I bought it from a bulk store and it was 98% gluten or something) - whereas I'm sure King Arthur flour is less (I haven't seen it for sale here in Canada, so don't know for sure). When I couldn't seem to knead the dough through by hand I put it in the food processor with the dough attachment and it made all these funny little threads just like you describe. I know my yeast and water temperature was OK because I use a thermometer and I used the same yeast for the Disney pretzels - which were fabulous.

BTW, every time I make the pretzels they've all this disappeared by evening. I dip them in baking soda water before the final rise because it gives them a better finish.

In any case the Ohana Bread was a learning experience, and it was interesting to work with high gluten flour because I didn't even know about it before. Thanks so much for all the tips. If you try this recipe let me know what flour you use and it if it works better for you.

[Tatania]

subscribing and looking for the recipe for the Monte Cristo they used to have at a few places, including the All Star Resorts. Boy I miss that!

Monte Crisco Sandwich
This is the famous Monte Cristo sandwich recipe from the Blue Bayou, Disneyland
4 sandwiches 40 minutes prep


Monte Cristo Sandwich is served with currant jelly sauce. First prepare this, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.
Currant Jelly Sauce
12 ounces red currant jelly (another version calls for 2/3 cup)
1 tablespoon water
1 tablespoon half-and-half
Method: Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

Fruit Compote
1 (12 ounce) jar of red currant jelly
1 (15 ounce) canned peaches. (or choose your favorite canned fruit).
Method: Combine your favorite fresh and canned fruits and chill well. Yield is about 1/2 cup per person.

Batter
2/3 cup water
1 small egg
½ teaspoon salt
1/8 teaspoon black pepper
2/3 cup all-purpose flour
1 ¾ tsp. baking powder
Method: Place water, egg, salt, and pepper in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill.

Sandwiches
8 slices white bread
4 slices roasted cooked turkey ( 1 ounce per sandwich)
4 slices Tillamook Swiss cheese ( 1 ounce per sandwich)
4 slices smoked ham (Pullman)
vegetable oil, for frying

Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.
Heat about 6" of soybean or vegetable oil to 340 degrees in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. An alternate way of frying it to put approximately 1/4" oil in a large pan and fry the sandwiches on both sides until crispy and brown.
Remove from oil and take out toothpicks. Drain on paper towel to remove excess oil. Sprinkle sandwiches with confectioners' sugar. Serve with fruit compote and currant jelly sauce.

[Tatania]

Another recipe from Delicious Disney scanned by MKay.


Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes
Napa Rose Restaurant, Disney's Grand Californian Hotel, Disneyland
Serves 8 - 10

16 to 20 lamb chops, 1 inch thick
3 tablespoons finely chopped fresh rosemary
2 tablespoons minced garlic
1/2 cup extra virgin olive oil
1 teaspoon dried red chili peppers
2 tablespoons coarse salt

1/4 cup minced garlic
1 cup finely chopped red onions
1 cup finely chopped fennel
2 tablespoons olive oil
4 cups high-quality cooked cannellini beans, drained
1 cup marinated baby artichokes
1 cup diced Roma tomatoes
1 cup corn
3/4 cup chicken stock
1 tablespoon coarse salt
1 tablespoon dried red chili peppers
1 tablespoon lemon zest
2 cups store-bought white balsamic vinaigrette
1/4 cup chopped fresh basil
1/4 cup chopped parsley
2 cups fresh baby spinach

Seasoned lamb with rosemary, garlic, olive oil, red chili, and salt; marinate for at least 45 minutes.
Grill over medium hot coals for 4 to 5 minutes each side (for medium rare to medium).
Cooks Note: Lamb porterhouse is a good choice as they are usually meatier than other lamb chops.
White Beans and Marinated Artichokes
in a large saucepan over medium heat, sauté garlic, onions, and fennel in olive oil for about 7-8 minutes, until vegetables are tender. Add beans, marinated artichokes, tomatoes, corn, and chicken stock; simmer 2 minutes.
Add salt, red chili, lemon zest, and white balsamic vinaigrette; simmer2 more minutes. Add basil, parsley, and spinach. Simmer just until spinach begins to wilt.
Serve in a large bowl, family-style, or under the lamb chops.

What to Drink: Canoe Ridge, Merlot, Columbia Valley, Washington has a core of pure black cherry and blackberry, and rich full body that stands up to the grilled rosemary flavors.

:banana: I was toying with the idea of going to Disney World during my vacation at the beginning of January (even though nobody else wants to go with me at this time, LOL), so for the heck of it I put in a lowball bid at Skyauction for a Condo/Resort rental in Orlando. I wasn't expecting to get it for $4.00 (plus their base cost of $295) for seven nights, but I did. I think I found a $500 flight from Vancouver ,so looks like I'll be going solo on January 5. I'm going to call WDW dining tomorrow and see if there's any restaurants I can still book. I'll take the request list along with me and try my hardest to sweet talk the chefs into giving me the recipes. :laughing: Also have to check the other Dis threads about scoring some cheap entrance tickets.

[lynninpa]

Tatania,
Thank you for the great recipes! :thumbsup2 And have a wonderful adventure in January!!:woohoo:

[Disney Hot Mama]

Grand Floridian: Flourless Mocha Torte

serves 6

1 cup semisweet chocolate (or 1 8-ounce block)
2 Tbsp brewed coffee
4 eggs
2 egg yolks
2 Tbsp granulated sugar
1/2 cup heavy cream, whipped




This sounds amazing... I just subscribed to this thread though it may cost me a few extra calories....:laughing:
These recipies sound great and will keep us excited until our next trip in June 2008......

Where do most people get these recipies from - cookbooks or do you ask a server?

[lynninpa]

Where do most people get these recipies from - cookbooks or do you ask a server?

Welcome! :thumbsup2 Some recipes are found online or in Disney cookbooks-others come from people who have asked their Disney server for a recipe for something they really enjoyed while at Disney. Enjoy! :upsidedow

[lynninpa]

Brown Derby: Thai Noodle Bowl

3 oz baby bok choy
½ oz shiitake mushroom
4 oz yellow Thai noodles
6 oz miso broth (see below)
1 oz shredded coconut meat
4 oz tofu, firm
1 oz lemon grass
1 & ½ oz red curry
1 & ¼ oz snow pea pod, fresh
½ oz scallion

Bread the tofu with coconut and pan fry. In a separate pan, add the bok choy, shiitake, carrots and deglaze with the miso broth. Finish with the noodles and summer curry, now place the nori* in a coupe bowl add the noodles and broth mixture, top with the tofu, garnish with lemon grass.

*Nori is not listed in the ingredients for some reason. Nori a sheet of seaweed, used in sushi as a wrap. Recipe is not dependent on nori for flavor.

Flavored Miso Broth:
2 qts water
2 oz miso
¼ each jalapeno-rough chopped and seeded
1 fluid oz soy sauce
1 fluid oz rice wine vinegar Marukan
½ oz ginger root, unpeeled rough chop
¼ oz lemon grass, rough chopped
1 tsp sesame oil
1/2 oz garlic-smashed
6 fl oz tomato juice (fresh)

Place all ingredients in a pot and bring to a slow simmer for one hour. Strain and serve.

[lynninpa]

Just wondering if anyone has made the NY Strip Steaks with Jack Daniels Glaze from Yachtsman Steakhouse? It is on my list of Disney recipes to try-sounds delish! :upsidedow

[Tatania]

Just wondering if anyone has made the NY Strip Steaks with Jack Daniels Glaze from Yachtsman Steakhouse? It is on my list of Disney recipes to try-sounds delish! :upsidedow

I made them last summer and here were the comments I wrote at the time:

The glaze is on the sweet side and I added chives for balance. Marinade and glaze are very good if you like a sweeter taste.

[Tatania]

Made this tonight and it's fast and very good.


Dulce De Leche, Caramelized Milk Pudding
Epcot Food and Wine Festival, Argentina
Seves 6

4 eggs
1/2 cup sugar
3/4 cup all-purpose flour (I sifted it)
1/4 cup unsalted butter, melted
3/4 cup Dulce de Leche Cream
3/4 cup unsweetened coconut milk
1 cup whole milk
2 tablespoons toasted slivered almonds, for garnish

Preheat oven to 300°F and generously butter 8- inch cake pan. Beat eggs and sugar until thick and pale in color. Fold the flour into the egg mixture in 3 batches, adding the melted butter with the last batch. Spread batter into prepared pan and bake for 30 minutes, or until golden brown. Set the cake aside to cool on a wire rack.
In a small saucepan, combine Dulce de Leche Cream, coconut milk, and whole milk and bring to a boil. Set aside to cool slightly.
Cut the sponge cake into 1" inch cubes and divide them among 6 ramekins. Pour the warm Dulce de Leche Cream over the sponge cubes in each ramekin. Garnish each serving with a teaspoon of toasted almonds on top. Refrigerate for two hours and serve chilled.

[Lu Ann]

I received this recipe from WDW today. It's the Griddled Pumpkin Bread that is no longer being served at the Liberty Tree Tavern. It was served with the Cider-cured Salmon, which is no longer on the menu.

Pumpkin Bread
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp Kosher salt
2 tsps baking soda
3 cups sugar
3 cups flour
1 TBS water
1 cup canola oil
4 large eggs
1 cup canned pumpkin

Blend dry ingredients together. Blend all wet ingredients together. Slowly add wet to dry ingredients. Portion into 4 oz "biscuits." Bake at 350 degrees for 15 minutes. If toothpick comes out dry, "Bread" is done.

[Tatania]

Thanks for the new recipe Lu -Ann. It's always exciting to read and collect a new one because I have most of the ones in the cookbooks or circulating online.

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

I made the above casserole tonight (p. 28) even though, after a week of trying to force-ripen them, 5 out of 6 plantains were still green and hard. However,the other ingredients - also purchased a week ago- were going, so I went ahead.
With soft, ripe plantains this is potentially a very good recipe. It's like layering mashed potatoes with fried vegetables and cheese. With the mashed vegetable making up a good part of the dish (my plantains were large), it's important that their texture be right. Since mine were still so green, the "mash" was drier and crumblier than it should have been. I could probably have added a lot more butter to make it creamier, but I didn't want the extra calories.
I mashed the avocado garnish so it was like the dish that reader Lu-Ann had in Epcot. All in all, a good recipe and my son had a huge helping. I'll make it again if I can find some very soft and ripe plantains.

I booked the restaurants I wanted today for WDW, and I guess there's something to be said for traveling solo and in low season because I easily got everything I wanted. I've booked Boma, Whispering Canyon, California Grill, and Le Cellier. For the rest, I plan to just drop by (if I'm hungry), and take my chances.

[Tatania]

Chocolate Lava Cake
California Grill, Disney's Contemporary Resort
Serves 6

8 1-ounce squares semisweet chocolate, chopped, or 1 cup semisweet chocolate chips (the restaurant uses Valrhona)
1 cup (2 sticks) of butter
5 egg yolks
4 whole eggs
3/4 cup sugar
1/3 cup all-purpose flour

Preheat oven to 375°F. Lightly buttered sides of 6 individual (3/4 cup) ramekins. Lightly coat was sugar, then shake out excess.
Melt chocolate and butter in top of a double boiler set over simmering water. Stir until smooth. Remove from over water and cool 10 minutes.
Beat egg yolks and the whole eggs together in a large bowl. Add sugar and beat about 2 minutes, until thick and light. Fold in chocolate mixture. Sift flour, then fold into batter, mixing until smooth. Divide batter among prepared cups, filling 3/4 full. Place on a baking sheet and bake about 35 to 40 minutes, or until sides of cakes are set and middle is still soft. Do not overbake.
Using a small knife, cut around sides of cake to loosen. Invert onto plates and serve with your favorite ice cream. The restaurant uses different ice creams like Strawberry, house-made White Coffee Ice Cream, Cappuccino Anglaise, White Chocolate etc.
Cooks Note: you can also use muffin tin; recipe makes 12. Bake for 15 minutes, or until set and middle is still soft.

[lynninpa]

Thank you for posting more great recipes, Tatania! :goodvibes

[lynninpa]

LTT: Griddled Pumpkin Bread

I am so happy that you received this recipe, Lu Ann-I know how much you wanted it! And, of course, thank you so much for sharing it with us! :thumbsup2

[lynninpa]

F&W Festival: Italy: Tortellini di Formaggio
(serves 4)

10 oz spinach tortellini
10 oz cheese tortellini
10 oz Bechamelle Sauce: 2 cups milk, 3oz butter, 3oz flour, 1 pinch nutmeg
3 oz. button mushrooms
3 oz parmigiano cheese
4 oz prosciutto ham
5 leaves fresh sage

Clean and slice mushrooms in thin slices and sauté in a small amount of olive oil. Slice the prosciutto in small 3/4 inch strips (julienne). Grate your parmigano cheese into a bowl. Make your bechameele sauce: Bring milk to a boil with a pinch of nutmeg. In a separate skillet melt the butter and stir the flour in obtaining a roux. Whisk in milk, stirring constantly. Cook on low heat 20-25 minutes. Boil the tortellini in salted water. Drain and combine with prosciutto, mushrooms, and bechamelle together with the sage and parmigiano in a skillet on low flame.

[lynninpa]

:wave2: I hope everyone is enjoying The Disney Recipe Exchange!
If you have tried a recipe, please do come back and let us know how it turned out!
Or if you have any questions or other comments, let's chat! :upsidedow

[PNWmom]

I want to try this recipe but there seems to be a time missing or maybe I'm not reading it right...

"Add the barley and lentils and cook for an additional ____ minutes, or until the greens are well coated in oil."

Also are "the greens" mentioned the lentils or the scallions?

Thanks,

[lynninpa]

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

Could this be the chicken recipe that you are looking for, Camp Rd. Lady? Let me know! :upsidedow

F&W Festival: Mexico: Chilaquiles

1 pound skinned boneless chicken breasts
½ cup thinly sliced onion
1 garlic clove, crushed
Sat to taste
1 ½ cups water
10 ounces corn chips
1 ½ pounds Monterey Jack cheese, shredded

Put the water, salt, garlic, onion and chicken breasts in a medium saucepan and bring to a boil. Reduce heat to simmer until chicken breasts are tender. Remove from broth and shred the chicken breasts when they are cool enough to handle. Set aside. Divide the corn chips among 8 individual ramekins and spoon one tablespoon of Green sauce in each ramekin. Divide the chicken among the ramekins, and top with the cheese. Bake at 350 degrees for 20 minutes until the cheese is brown and bubbly. Top with a spoonful of sour cream, drizzle with green sauce, sour cream and sprinkle with green onions.

Green Sauce
2 pounds tomatillos, outer skin removed
3 jalapeno peppers, seeded
1 cup water
3 T. olive oil
1/3 cup onions, finely chopped
3 garlic cloves, finely chopped
1/3 cup cilantro, chopped
Salt to taste

In a medium sized pan cook the tomatillos, peppers and water until boiling. Reduce heat and simmer for 10 minutes until the tomatillos are tender-cool. When cool, place in blender and puree. In a sauté pan, heat the oil and add the onions, garlic and tomatillo puree-sauté for 10 minutes and add cilantro and salt.

Garnish
8 ounces sour cream
Green onion finely sliced

[Tatania]

I want to try this recipe but there seems to be a time missing or maybe I'm not reading it right...

"Add the barley and lentils and cook for an additional ____ minutes, or until the greens are well coated in oil."

Also are "the greens" mentioned the lentils or the scallions?

Thanks,

"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."


Ack, above is the corrected sentence. I didn't catch the error after I typed it from the cookbook because the Spellcheck wasn't indicating that the words were a mistake.

This is such a tastely salad or side dish and I'm going to go back and make sure there's no other mistakes in the recipe.

So sorry about that :o

[Tatania]

Chicken Drums Glazed with Samuel Adams Boston Lager
Epcot Food and Wine Festival, Hops & Barley Market
Serves 6

3 pounds chicken drums

FOR THE GLAZE
1 tablespoon canola oil
1 tablespoon minced shallots
1 tablespoon minced garlic
1 bottle Samuel Adams Boston Lager
1 cup chili-garlic sauce
1/4 cup rice wine vinegar
2 tablespoons brown sugar
1 tablespoon freshly ground black pepper

FOR THE BLUE CHEESE DRESSING
1/2 cup blue cheese dressing
1/4 cup heavy cream
1/2 cup finely chopped celery
Pinch of freshly ground black pepper

Preheat the oven to 375°F. Heat the oil in a large sauté pan and cook the shallot and garlic until soft. Add the beer and the remaining glaze ingredients and bring liquid to a boil. Reduce the heat and simmer until reduced by half. Remove the pan from the heat and set aside to cool.
Arrange the chicken drums in a baking dish, large enough to hold the drums in one layer. Pour the cooled beer glaze over the chicken and bake for 20 to 25 minutes, basting occasionally.
In the meanwhile, combine the ingredients for the blue cheese dressing in a small bowl. Taste for seasoning and divide the sauce among six small ramekins.
To serve, divide the drums among six plates, drizzle with a little of the glaze and place a ramekin of blue cheese dressing on the side for dipping the chicken.

This is the last of 3 recipes for the Hops & Barley Market section of the 2007cookbook.

[Camp Rd. Lady]

To lynninpa, Yes that is the recipe I am looking for! Mucho Gracias! :thumbsup2

[tink1969]

I'm hoping someone has the recipe for the Rice Cream served at Akershaus in Epcot. It was sooo yummy!
I have the recipe for the Strawberry Vinagrette salad dressing that they gave me at Liberty Tree. I will post it tonight.
Thanks,
:santa:

[tink1969]

Ooops, looks like someone has already shared the Strawberry Vinagrette dressing!

[gismo1554]

YIELD: 10 servings

Ingredients:

1 pound short-grain white rice (not instant)
1 teaspoon salt
3 cups water
4 cups milk

2 cups heavy cream
4 tablespoons sugar
2 teaspoons vanilla extract

Strawberry sauce:

2 cups strawberry preserves
1 cup water
1 tablespoon lemon juice

Method:

1. Cook rice with water and salt for 15 minutes, covered. Add milk and cook for 30 minutes or until rice is tender and the mixture is thick. Chill rice in the refrigerator.

2. Whip cream and sugar and vanilla. Gently fold whipped cream into chilled rice. Set aside in refrigerator.

3. Place sauce ingredients in the work bowl of a blender. Mix until combined.

4. Spoon rice mixture into serving cups. Garnish with strawberry sauce.

[PNWmom]

I made both the barley lentil salad and crab cakes last night. They were both good. I think I would put in more vinegar or maybe some balsamic vinegar in the salad next time. The crab cakes have good flavor, you do notice the dijon mustard. I didn't chop the celery fine enough so they didn't stay in cakes very well. Next time I will chop the celery finer and maybe add another egg and more bread crumbs. I also used imitation crab and it turned out fine.

[Candid]

Planet Hollywood Chicken Finger Appetizer Recipe


Chicken:

* 2 cups Cap'n Crunch cereal
* 1 1/2 cups corn flakes
* 1 egg
* 1 cup milk
* 1 cup all-purpose flour
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1/2 teaspoon black pepper
* 2 lbs chicken breasts, cut in 1-oz tenders
* vegetable oil (for frying)

Mustard Sauce:

* 1 cup mayonnaise
* 1/4 cup creole mustard or Dijon mustard
* 1 teaspoon yellow mustard
* 1 teaspoon horseradish
* 1/2 teaspoon cider vinegar
* 1 dash Worcestershire sauce
* 1 teaspoon red wine vinegar
* 1 teaspoon water
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon salt
* 1 teaspoon green onions, sliced in pieces
* 1 teaspoon crushed garlic, , packed in oil
* 1 teaspoon finely chopped green peppers
* 1 teaspoon finely chopped celery
* 1 teaspoon finely chopped onions

Directions:

1. Coarsely grind or crush the two cereals and set aside.

2. Beat the egg with milk and set aside.

3. Stir together the flour, onion and garlic powders and black pepper.

4. Set aside.

5. Dip the chicken: pieces in the seasoned flour.

6. Move around to coat well, then shake off the excess flour.

7. Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.

8. Heat oil in a large heavy skillet to 325.

9. Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.

10. Drain and serve immediately with creole mustard sauce.

11. For sauce: Mix all ingredients together.

[Tatania]

I made both the barley lentil salad and crab cakes last night. They were both good. I think I would put in more vinegar or maybe some balsamic vinegar in the salad next time. The crab cakes have good flavor, you do notice the dijon mustard. I didn't chop the celery fine enough so they didn't stay in cakes very well. Next time I will chop the celery finer and maybe add another egg and more bread crumbs. I also used imitation crab and it turned out fine.

Thanks for the review of the crab cakes. I haven't tried them yet but was planning to for one of my Xmas parties. I may also go with the imitation crab to cut the costs.

[lynninpa]

Chicken Drums Glazed with Samuel Adams Boston Lager

Thanks, Tatania! They sound yummy! Of course, I love anything with blue cheese! :goodvibes

[lynninpa]

To lynninpa, Yes that is the recipe I am looking for! Mucho Gracias! :thumbsup2

I am happy I could find the recipe for you. :upsidedow Just make sure to come back and let us know how it came out! ;)

[lynninpa]

Ooops, looks like someone has already shared the Strawberry Vinagrette dressing!

Thanks anyway, Tink! :thumbsup2

[lynninpa]

Akershus: Rice Cream

Yummmy! Thanks for finding & posting this recipe, Sarah! :goodvibes

[lynninpa]

I made both the barley lentil salad and crab cakes last night. They were both good. I think I would put in more vinegar or maybe some balsamic vinegar in the salad next time. The crab cakes have good flavor, you do notice the dijon mustard. I didn't chop the celery fine enough so they didn't stay in cakes very well. Next time I will chop the celery finer and maybe add another egg and more bread crumbs. I also used imitation crab and it turned out fine.

I just love hearing about how a Disney recipe comes out when made at home. Thank you so much for the "feedback!" HA HA No pun intended. Really! ;)

[lynninpa]

Planet Hollywood Chicken Finger Appetizer Recipe

Ah! Our first recipe from Planet Hollywood! Cool! Thanks, Candi. :cool1:

[lynninpa]

Tusker House: Peanut Crusted Chicken

(4) 6 ounce fresh skinnless chicken breasts, cut in half

Marinade:
8 ounces African Peri Peri heat sauce
24 ounces water

Salt & pepper
4 ounces flour
1 ounce crushed peanuts

Marinate Chicken for 8 to 12 hours. When ready to cook, drain chicken and then season with salt & pepper. Roll in mixture of flour & crushed peanuts. Fry at 325 degrees for 5 to 7 minutes.

[lynninpa]

Tusker House: Jollof Rice

1 lb rice
24 ounces water
4 ounces chicken base
4 ounces tomato paste
2 ounces turmeric
1 ounce cumin
2 bay leaves
6 ounces chopped onion
1 ounce thyme
1 ounce rosemary
2 ounces each: red & green peppers, julienned

Mix chicken base, tomato paste & water. Stir in turmeric & cumin. Pour over rice and mix well. Add thyme, rosemary, onions & bay leaves. Combine and pour into a 4 inch hotel pan. Cover with parchment paper and foil. Cook for 30 to 45 minutes. Mix in red & green peppers and serve.

[TSMAMI]

subscribingpopcorn::

[lynninpa]

On another thread tonight, I saw a pic of the Ooey Gooey Toffee Cake from LTT. It looks so yummy! I have searched for the recipe yet have come up empty handed. Does anyone have the recipe?! :goodvibes

[Tatania]

On another thread tonight, I saw a pic of the Ooey Gooey Toffee Cake from LTT. It looks so yummy! I have searched for the recipe yet have come up empty handed. Does anyone have the recipe?! :goodvibes

I saw a thread on that one dated 11/11/07, where someone had asked the server for the recipe but was told it was still too new and the recipe wasn't available yet. If I can get into LTT in Jan. (without a reservation) I'll ask for it.

[lynninpa]

I saw a thread on that one dated 11/11/07, where someone had asked the server for the recipe but was told it was still too new and the recipe wasn't available yet. If I can get into LTT in Jan. (without a reservation) I'll ask for it.

How wonderful of you to offer to do this, Tatania! :goodvibes

[Tatania]

This weekend I tried out 4 Disney recipes. Below are the comments and the recipes.

Coconut Curried Chicken Stew
Boma at Disney's Animal Kingdom Lodge
Yield: 4 servings

1 chicken cut into 8 pieces
Salt and ground pepper to taste
2 1/2 tablespoons curry powder, toasted
3 tablespoons canola oil
6 tablespoons butter
3/4 cup flour
4 cups chicken stock
1 teaspoon cayenne pepper
1 cup canned, diced tomatoes, drained
1 cup each, diced chunky: potatoes, red bell peppers, onions
1/2 minced jalapeno
1 cup coconut milk
1/2 cup each: honey, chopped cilantro

1. Season chicken with salt, pepper, curry powder. Sear chicken in oil in 4-quart pot. Cook until almost done. Remove chicken. Pour out excess oil.
2. Add butter to same pan. Stir in flour. Stir in stock, cayenne pepper, tomatoes. Add honey, potatoes, bell peppers, onions, jalapenos, coconut milk. Return chicken to pot. Bring to boil to finish cooking and thicken liquid.
3. Put chicken in serving bowl. Ladle sauce on top. Garnish with cilantro.

Review: A popular dish with everyone. The mix of curry, coconut, honey, and cayenne has an unusual and very good taste. The two teenage boys polished off every bite. Because my chicken wasn't cooked quite through in the first step, I let it simmer with the stew for about 10 minutes. It needed that long to heat up again because it took awhile to make the rest of the stew. The only thing that's a little messy, is cutting the chicken off the bones while it's in the stew. I think this would work just as well with deboned chicken.

Toasted Sesame Soy Sauce Dressing
from 'Ohana, Chef Michael George ( a much requested recipe)
Makes 1/2 cup

2 tsp. vegetable oil
1/4 cup finely chopped onion
1/4 cup soy sauce
1 tablespoon plus 1 1/2 teaspoons sweet rice wine
1 tablespoon plus 1 1/2 teaspoons peanut butter
1 tablespoon sugar
1 1/2 teaspoons toasted sesame seeds

In a small nonstick skillet, heat the oil over medium heat until hot but not smoking. Add the onion and cook, stirring freely, for about 7 minutes, or until lightly browned.
Transfer the onion to a blender, add the soy sauce, sweet rice wine, peanut butter, sugar, and sesame seeds and blend until smooth. The sauce may thicken on standing; if desired, thin with water or broth.
Use immediately or store, covered and chilled, for up to two weeks .

Disney Tip: the salad dressing can also be used as a robust marinade for meat or poultry. In fact it makes a great sauce with anything grilled - especially vegetables.
Review: If you like the taste of the sauce that goes on Spinach Gomaii, you'll love this. If you don't like a nutty tasting sauce (like my Mom), you probably won't. Personally, I really like it and it was a big hit with the two teenage boys. My son actually had seconds on salad - absolutely unheard of for him.

Passion Fruit Meringue Tart
from Boma, Animal Kingdom Lodge
Yield - 8 servings

8 x 2 ½” Tart Shell
1 ¼ pounds Sweetened Condensed Milk (1 ½ cans)
2 ½ each Egg Yolks
3 oz Passion Fruit Puree (need 3 passion fruits if making your own puree)
1 oz Lemon Juice
5 each Egg Whites
2 ¼ oz Sugar

Mix egg yolks, condensed milk, passion fruit, and lemon juice in a bowl. Pour mixture into shells.
Bake in a 250° oven for 15 to 18 minutes until set. Cool tarts. (This can be made a day ahead of time.)
Prepare meringue by whipping the egg whites and adding sugar. Pipe meringue over tarts to create the spike look. Bake in a 370° oven until browned a little. Remove from oven to cool.

My Tip: To prevent bubbles - whisk egg yolks together and don’t let them foam. Stirring constantly, blend in the condensed milk, passion puree and lemon juice. Pour mixture into shell.
Review: I made my own purée, so a store-bought purée may have a stronger taste. I also use low-fat sweetened condensed milk, so using the high fat may give a slightly different taste. This had a very nice delicate taste of passion fruit, and there's lots of meringue on top. We all liked this one but not as much as...

Key Lime Pie
from Olivia’s, Old Key West Resort
Makes 1 pie – serves 8

1 graham cracker pie shell
2/3 cup key lime juice
5 large egg yolks
1 14-ounce can sweetened condensed milk

Preheat oven to 350 F.
Whisk egg yolks together gently; d not let them foam. Stirring constantly, slowly add condensed milk and lime juice, mixing thoroughly. Pour mixture into the pie shell. Bake at 350 degrees for 12 - 15 minutes. Do not overbake. Remove cool to room temperature. Chill, covered, until very cold.


Review: I added the recipe because the measurements in the "Cooking with Mickey and the Chefs of the Walt Disney World Resort" are a little different than what was previously posted. I used the recipe from the book and halved it - using the remaining sweetened condensed milk & egg whites from the previous recipe and normal lime juice that I happened to have in the fridge . Absolutely heavenly. Just as delicious as I remember it from many years ago. One of the best key lime pie recipes ever.:)

[gismo1554]

Yummmy! Thanks for finding & posting this recipe, Sarah! :goodvibes

No problem at all. If anyone has tried this recipe let me know what its like. Havent got round to it yet

[gismo1554]

Stevenandamy has asked on another thread about the recipe for Ohana Breakfast juice. Anyone know?

[Tatania]

Stevenandamy has asked on another thread about the recipe for Ohana Breakfast juice. Anyone know?

According to this http://www.recipezaar.com/bb/viewtopic.zsp?p=2857520 the waitress at the Ohana said it was POG juice. That makes sense as they use it in so many cocktail recipes there.
The original POG juice (which is supposedly used in the cocktails) comes from Hawaii and is hard to find in the mainland but you can try:

Minute Maid Orange Passionfruit Guava (http://www.minutemaid.com/products/OrangeJuice_and_Blends/OrangePassion.jsp)

[Tatania]

French Toast Bread Pudding with Caramelized Roasted Bananas
Shutters, Caribbean Beach Resort
Yield: 1 DESSERT PLATE

¾ banana (caramelize with brown sugar and butter)
4 ounces Bread Pudding (see below)
3 ounces Caramel Sauce (see below)
2 ounces French Toast batter (your own recipe)
2 ounces cinnamon sugar
4 ounces coconut ice cream

Dip bread pudding into French Toast batter and deep fry until brown, toss in cinnamon sugar and cut on a bias. Arrange on a plate with caramelized bananas, scoop of ice cream and drizzle with caramel sauce.

Bread Pudding
3/4 cup golden raisins
3 to 4 day-old croissants (about 12 ounces total)
3 cups whole milk
3 large eggs
2 large egg yolks
3/4 cup sugar
1 vanilla bean

Preheat the oven to 350º. Place a roasting pan in the oven and
pour 1/2 inch of hot water into it. Scatter the raisins across the bottom of a glass baking dish. Cut the croissants into 1/2-inch thick slices and place on top of the raisins.
Combine the milk, whole eggs, yolks, and sugar in the bowl of an electric mixer fitted with a paddle. With the paring knife, split the vanilla bean in half lengthwise. Place one half in a plastic bag and reserve for another use. Scrape the seeds from the bean into the bowl. Discard the scraped bean half. Beat on medium low speed until well-blended and a little frothy, 1-2 minutes.
Pour the egg mixture over the croissants and press the bread with the back of a spoon to make sure the everything is submerged. Let stand a minute or two, pressing with the spoon once or twice, to allow the bread to absorb the egg mixture. Carefully place the dish in the pan of hot water and bake until golden and just set, about 50 minutes. Carefully remove the roasting pan from the oven, then remove the baking dish from the pan and let cool on a wire rack. Serve slightly warm or let cool completely, refrigerate covered with plastic wrap up to 24 hours and serve chilled.

Caramel Sauce
4 ounces butter
4 ounces sugar
4 ounces brown sugar
4 ounces corn syrup
1 pound heavy cream
2 ounces vanilla
1 pound bananas, roasted and pureed

In a sauce pan on high heat melt butter, add sugars, corn syrup and 1/2 of the heavy cream. Bring to a boil and add remaining cream slowly, so you don't break the boil. Boil for 3 minutes, remove from the heat, add vanilla and pureed roasted bananas. Let sit to room temperature. Do NOT refrigerate.

Source: Disney Kids Newsletter

[gismo1554]

According to this http://www.recipezaar.com/bb/viewtopic.zsp?p=2857520 the waitress at the Ohana said it was POG juice. That makes sense as they use it in so many cocktail recipes there.
The original POG juice (which is supposedly used in the cocktails) comes from Hawaii and is hard to find in the mainland but you can try:

Minute Maid Orange Passionfruit Guava (http://www.minutemaid.com/products/OrangeJuice_and_Blends/OrangePassion.jsp)

Thanks alot. Knew someone over here would know

[colleen3]

I was just wondering if anyone has the recipe for this from Jiko? I wish I requested it when I was there last week. It was amazing.

Thanks so much.

[lynninpa]

Tatania,
Thank you for more great recipes! Adding your tips is wonderful! Oh, and one more thing...can I come to your house for dinner? :goodvibes Please?!

[lynninpa]

I was just wondering if anyone has the recipe for this from Jiko? I wish I requested it when I was there last week. It was amazing.
Thanks so much.

:wave2: I will search for this recipe for you, Colleen. I have also added it to the Requested Recipes list. :upsidedow

[deekaypee]

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.

Has anyone else made this recipe?? I tried it, and it was not pretty. Okay, the bread turned out pretty, but bland and yeasty. (I remember looking at the recipe and thinking, "Whoa--that's a lot of yeast & liquid," but going ahead with it anyway.) I had a very similar experience to this post (http://melissa-burnindownthehouse.blogspot.com/2007/03/school-bread-i-ii-and-iii.html) on a personal blog.

So I tried the following recipe, with my alterations noted in blue. In my second attempt, the bread is more noticeably a cardamom bread, and it's even more dense than the ones made from the "official" Disney recipe. DH liked it, said it was tasty. So the results were a better product, but not what I remember from Epcot. Of course, it's been years, so maybe I'm misremembering.

Still, I'd like to get it closer to Disney's because I'd like to surprise my DILs with a sample over the holidays; we travel to WDW in January & I thought making school bread would be a nice way to build anticipation.

SKOLEBRØD

Skolebrød
1 (.25 ounce) package active dry yeast

1 1/2 cups warm milk

1/3 cup butter, melted

4 cups whole wheat flour
[I used King Arthur]
1/2 cup sugar

2 teaspoons ground cardamom
[added 3 tsp.]
1 egg, beaten

Powder Sugar Glaze
1 cup sifted powdered sugar

2 tablespoons milk or water

1/2 teaspoon vanilla
Coconut

Pastry Cream
3 egg yolks

1/4 cup sugar

2 1/2 tablespoons cornstarch

1 cup milk

1 drop vanilla extract
[added 1/4 tsp. vanilla]
3 tablespoons unsalted butter
1 cup whipped cream

In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
[It took much longer in my cold house, but it eventually rose appropriately.]

Divide the dough into twenty four equal pieces and form into rounds.
Place the rounds on to lightly greased baking sheets.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes.
[Again, it took much longer. These make smaller, bite-sized rolls, and I thought about making the bigger-sized rolls for comparison. In the end, I went with these directions because it's a much more manageable size for eating. There's not a lot of room for filling, though.]

Meanwhile, preheat oven to 475 degrees F (245 degrees C). Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. [I baked mine in a 375 degrees F oven for 12-14 minutes; even then the bottoms were a little browner than the "official" recipe.]

Cool completely on wire racks. Spread glaze across top and then dip in coconut.

To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan.
Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly.
Remove from the heat and whisk in the butter.
Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold.
Place the cooled pastry cream into a pastry bag and fill the buns with cream. [I still needed to poke my finger in the top to fill the buns.]

(My pastry cream was a little too much like an almost-rubbery vanilla pudding, so I mixed it with a cup of whipped cream. It made too much filling, but the result was a smoother and lighter.)

Makes 24 servings. Optional fillings: vanilla pudding, french pastry cream

As I said, the end result on the second batch was far tastier than the results of the official recipe, but not quite right. I'm hoping someone else has tried to make school bread (or skolebrod) and can provide me with some insight.

Thanks for the thread, btw. I love it! :thumbsup2

[TyRy]

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.

Thank you so much for posting this...can't wait to try it!

[lynninpa]

Thank you so much for posting this...can't wait to try it!

You are most welcome! Make sure to come back and let us know how it turned out, TyRy! :upsidedow

[disneymom2twins]

I found this one playing around online:

Mickey Waffles

4 eggs, separated
1 cup milk
2 tsp baking powder
1/2 tsp salt (optional)
2 cups flour
1/4 cup butter or margarine, melted
1 tbsp sugar
1 tsp vanilla (optional)


Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder & salt, beat well. Beat egg whites until stiff and gently fold into batter. Bake and serve.

For perfect Mickey waffles use the Mickey waffle maker.

[lynninpa]

Mickey Waffles

Thank you for posting this Disney classic, disneymom2twins! :goodvibes

[Tatania]

Has anyone else made this recipe?? I tried it, and it was not pretty. Okay, the bread turned out pretty, but bland and yeasty. (I remember looking at the recipe and thinking, "Whoa--that's a lot of yeast & liquid," but going ahead with it anyway.) I had a very similar experience to this post (http://melissa-burnindownthehouse.blogspot.com/2007/03/school-bread-i-ii-and-iii.html) on a personal blog.

So I tried the following recipe, with my alterations noted in blue. In my second attempt, the bread is more noticeably a cardamom bread, and it's even more dense than the ones made from the "official" Disney recipe. DH liked it, said it was tasty. So the results were a better product, but not what I remember from Epcot. Of course, it's been years, so maybe I'm misremembering.

Still, I'd like to get it closer to Disney's because I'd like to surprise my DILs with a sample over the holidays; we travel to WDW in January & I thought making school bread would be a nice way to build anticipation.

SKOLEBRØD

Skolebrød
1 (.25 ounce) package active dry yeast

1 1/2 cups warm milk

1/3 cup butter, melted

4 cups whole wheat flour
[I used King Arthur]
1/2 cup sugar

2 teaspoons ground cardamom
[added 3 tsp.]
1 egg, beaten

Powder Sugar Glaze
1 cup sifted powdered sugar

2 tablespoons milk or water

1/2 teaspoon vanilla
Coconut

Pastry Cream
3 egg yolks

1/4 cup sugar

2 1/2 tablespoons cornstarch

1 cup milk

1 drop vanilla extract
[added 1/4 tsp. vanilla]
3 tablespoons unsalted butter
1 cup whipped cream

In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
[It took much longer in my cold house, but it eventually rose appropriately.]

Divide the dough into twenty four equal pieces and form into rounds.
Place the rounds on to lightly greased baking sheets.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes.
[Again, it took much longer. These make smaller, bite-sized rolls, and I thought about making the bigger-sized rolls for comparison. In the end, I went with these directions because it's a much more manageable size for eating. There's not a lot of room for filling, though.]

Meanwhile, preheat oven to 475 degrees F (245 degrees C). Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. [I baked mine in a 375 degrees F oven for 12-14 minutes; even then the bottems were a little browner than the "official" recipe.]

Cool completely on wire racks. Spread glaze across top and then dip in coconut.

To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan.
Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly.
Remove from the heat and whisk in the butter.
Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold.
Place the cooled pastry cream into a pastry bag and fill the buns with cream. [I still needed to poke my finger in the top to fill the buns.]

(My pastry cream was a little too much like an almost-rubbery vanilla pudding, so I mixed it with a cup of whipped cream. It made too much filling, but the result was a smoother and lighter.)

Makes 24 servings. Optional fillings: vanilla pudding, french pastry cream

As I said, the end result on the second batch was far tastier than the results of the official recipe, but not quite right. I'm hoping someone else has tried to make school bread (or skolebrod) and can provide me with some insight.

Thanks for the thread, btw. I love it! :thumbsup2

I've made a note to ask about this recipe while in Epcot. The one with the 2 pints of water, 3 ounces yeast and 2 pounds of flour is the one published in the Disney Kids Web site so you'd think it's the accurate version.

[Tatania]

Tatania,
Thank you for more great recipes! Adding your tips is wonderful! Oh, and one more thing...can I come to your house for dinner? :goodvibes Please?!

:goodvibes If you're headed to Vancouver let me know and we'll cook up a Disney dinner. it would be fun to have a "Disney cooking" group and once a month try an all Disney menu.

Speaking of things tasting the way they do in WDW - I'm making the Canadian Cheddar Soup and the Creme Brulee Cheescake for a birthday dinner tomorrow night. I was too busy to post today and it's probably too late for an answer BUT I have 4 different versions of the soup recipe including 2 published - one in the Cooking With Mickey Book and the other in the Epcot Food and Wine book.
The F & W Festival cookbook version uses carrots and 3 cups milk to 1 cup stock while Cooking With Mickey has no carrots (or leeks as in another version) and 3 cups milk to 2 cups stock. I've not tried this soup so can anyone who's had it remember if it's more "brothy" or "milky" ? And does it have carrots or not? Cooking with Micky even leaves out the beer !!! and I KNOW that's in the recipe. Luckily other versions give amounts (though varying).
You'd think Disney would at least publish the recipes correctly *sigh*

The Cheescake looks great and the texture seems OK but won't know till tomorrow how it actually turned out.

[lynninpa]

:goodvibes If you're headed to Vancouver let me know and we'll cook up a Disney dinner. it would be fun to have a "Disney cooking" group and once a month try an all Disney menu.

Speaking of things tasting the way they do in WDW - I'm making the Canadian Cheddar Soup and the Creme Brulee Cheescake for a birthday dinner tomorrow night. I was too busy to post today and it's probably too late for an answer BUT I have 4 different versions of the soup recipe including 2 published - one in the Cooking With Mickey Book and the other in the Epcot Food and Wine book.
The F & W Festival cookbook version uses carrots and 3 cups milk to 1 cup stock while Cooking With Mickey has no carrots (or leeks as in another version) and 3 cups milk to 2 cups stock. I've not tried this soup so can anyone who's had it remember if it's more "brothy" or "milky" ? And does it have carrots or not? Cooking with Micky even leaves out the beer !!! and I KNOW that's in the recipe. Luckily other versions give amounts (though varying).
You'd think Disney would at least publish the recipes correctly *sigh*

The Cheescake looks great and the texture seems OK but won't know till tomorrow how it actually turned out.

:wave2: I am probably answering this too late for you, yet I definitely remember the Cheese Soup as being more "milky"( creamy)-definitely not "brothy." Do let us know how it comes out!
And thanks for the invite! :goodvibes A Disney Cooking "Club" would be great, wouldn't it? Want to relocate to New England, Tatania?! -Amy in RI (aka lynninpa ;) )

[lynninpa]

WPC: Garlic Smashed Potatoes

2 & 1/2 pounds baking potatoes, peeled & cut into chunks
Salt
8 Tbsp unsalted butter, cut into small pieces, room temp
1/2 cup heavy cream, brought just to a boil
1/2 cup pureed roasted garlic
Freshly ground white pepper
Freshly grated nutmeg
1 Tbsp chopped fresh parsley, for garnish

Cook the potatoes & garlic in lightly salted water until tender. Drain well. Mash potatoes through a food mill or with a potato masher into a bowl. In a small saucepan, heat butter and cream until butter is melted. Add salt, pepper & nutmeg. Blend all ingredients well. Sprinkle with parsley and serve immediately.

[PNWmom]

Christmas Sugar Cookies


Ingredients:
3½ Cups Sifted Flour
2½ Tsp. Baking Powder
½ Tsp. Salt
1½ Cubes Sweet Butter (6 Oz.)
2 Tsp. Vanilla
1½ Cups Granulated Sugar
2 Tbsp. Sour Cream
1 Lemon (Grated Rind Only)
2 Eggs
1 Tbsp. Milk

Method of Preparation:
Sift together flour, baking powder and salt. Cream butter, vanilla sugar, sour cream, lemon peel and beat well. Add eggs, one at a time and then milk. Gradually add the sifted dry ingredients. Let the dough rest for a minimum of 3 hours in the refrigerator then roll down to desired thickness. Cut into Christmas shapes. Bake in a 340° oven for 8-10 minutes. Wait until completely cool and decorate with icing.


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

Found at
http://www.swandolphin.com/recipeclub/1207print.html
If your bored you can change the number before the print and other recipes appear.

[quiltymom]

Hello! :wave2:

I made the Le Cellier Cheese soup and it turned out great. In fact, I'm eating some right now, along with a soft pretzel. I used the one in my "Cooking with the Disney Chef's" cookbook and it's a bit different from what is posted on page one, but it's close. Now I have a couple of questions.


Has anyone tried to make it "lighter"? All that butter (one stick's worth) kinda scared me. I was thinking about using half of that next time. I also will use skim milk. I always make a recipe verbatim the first time then make modifications the second time around, but I also don't want to ruin it!

Since it makes more than my family is willing to eat in one week, does it freeze well? Next time I'll need to halve the recipe!

Thanks!

[Tatania]

Hello! :wave2:

I made the Le Cellier Cheese soup and it turned out great. In fact, I'm eating some right now, along with a soft pretzel. I used the one in my "Cooking with the Disney Chef's" cookbook and it's a bit different from what is posted on page one, but it's close. Now I have a couple of questions.


Has anyone tried to make it "lighter"? All that butter (one stick's worth) kinda scared me. I was thinking about using half of that next time. I also will use skim milk. I always make a recipe verbatim the first time then make modifications the second time around, but I also don't want to ruin it!

Since it makes more than my family is willing to eat in one week, does it freeze well? Next time I'll need to halve the recipe!

Thanks!
Thanks so much for the response. I'm going to start the recipe shortly before dinner as it needs to be served immediately. I'll use the whole milk this time and use the 3 cups milk to 2 cups stock. Of the many versions I have, most don't call for butter. The roux gets made from the bacon fat and flour. I'll try it that way because I'm also concerned about the high fat content. Most of the people coming are very "healthy eating" oriented.

[quiltymom]

One other thing that I did was to drain the bacon grease off first before continuing on with the recipe. I had to add about 1/2 to a cup of water to the roux just so it wouldn't be so stiff (it was like a ball!).

I'd almost say to leave out at least 1/4 cup of the flour. I've had to add liquid to the soup every time I heat it up. It thickens up a whole lot when cold.

Good luck!

[lynninpa]

Christmas Sugar Cookies

Thanks for a great recipe, PNWmom! :santa:

[lynninpa]

I know someone somewhere on The DisBoards requested this recipe. So whoever you are, here it is! Enjoy! :goodvibes

Boma: Thuthuntshwane Soup (Vegan Mushroom Soup)

2 tablespoons Cornstarch
1 ounce olive oil
1/2 cup diced onion (I used white)
1 lb button mushrooms
1 tblsp dried Porcini mushroom powder
1/2 gallon water
3/4 ounce vegetable base
2 cloves garlic, finely chopped
3/4 ounce fresh basil
salt & pepper to taste

1. Sauté diced onions with olive oil until translucent. Add button mushrooms, dry porcini mushroom powder, water, vegetable base, fresh garlic, and seasoning.

2. Cook for 20 minutes. Remove stems from basil. Add basil leaves at the end. Then puree with an immersion blender.

3. Bring back to a boil. Combine the cornstarch with 2 tablespoons of cold water. Stir and add to the boiling soup while whisking continuously.

4. Adjust seasoning if needed

[PNWmom]

This one sounds Christmassy

Eggnog Créme Brûlée with Cranberry Orange Compote and Irish Sauce


Ingredients for Cranberry Compote:
1 Cup Cranberry
1 Cup Sugar
2 Each Orange Zest
2 Each Orange Juice

Ingredients for Eggnog Créme Brûlée:
2 Cups Heavy Cream
6 Each Egg Yolks
3 Oz Sugar
1 Each Orange Zest
2 Tbsp Rum
½ Tsp Cinnamon Powder
½ Tsp Vanilla Extract
⅛ Tsp Nutmeg Powder

Ingredients for Irish Sauce:
1 Cup Sugar
1 Pinch Cinnamon
1 Cup Heavy Cream
1 Oz Butter
1 Oz Bourbon

Method of Preparation for Cranberry Compote:
Mix cranberry, sugar, orange zest and orange juice together in bowl. Cover it and leave in refrigerator for 2 days. Put mixture in a saucepan and bring to simmer. Let it cook for approximately 45 minutes covered, until it looks like a jam. To check the consistency, put a little bit of the compote in a cold plate and you will be able to see the texture. Once cooked enough, pour 3 table spoon of this compote on your créme brûlée dish of your choice and let it set.

Method of Preparation for Eggnog Créme Brûlée:
Bring to boil the heavy cream and half the sugar. Add spices, vanilla and orange zest. Cover and keep on the side of the stove. Mix egg yolk and the ogher half of the sugar and add the rum. Pour and strain the heavy cream on this mix. Stir very well and pour in the dish on top of the cranberry compote. Bake in a preheated oven at 240° for approximately 1½ hours. It is completely baked if you shake the dish and it settles like a jelly.

Method of Preparation for Irish Sauce:
Caramelize the sugar in a saucepan, then deglaze with the heavy cream and the butter on the side of the stove. Add cinnamon and bourbon, then bring to boil. To dissolve everything, store in the refrigerator.

Presentation:
Pour some of the Irish Sauce in a mini pitcher. Spread some sugar on the top of the Créme Brûlée and torch until it has a nice caramelized color. Serve.




From the kitchens of the Walt Disney World Swan and Dolphin Hotel

Found at
http://www.swandolphin.com/recipeclub/1205print.html
If your bored you can change the number before the print and other recipes appear.

[Tatania]

One other thing that I did was to drain the bacon grease off first before continuing on with the recipe. I had to add about 1/2 to a cup of water to the roux just so it wouldn't be so stiff (it was like a ball!).

I'd almost say to leave out at least 1/4 cup of the flour. I've had to add liquid to the soup every time I heat it up. It thickens up a whole lot when cold.

Good luck!

You guys were fantastic with all your tips! Thank you so much. I was pretty nervous making this with all the varying information and recipes but it was a big hit. Most people had seconds and there were positive comments all around.

Here's my experience (I more or less stuck to the recipe in the Epcot Food and Wine book as it seemed the closest, and used Moosehead Ale and a local brand of white cheddar).

After cooking the onion, celery and carrots (with the bacon) until they were nice and soft (because comments from people who have tried it said the soup is very creamy), I had no fat left in my saucepan to make the roux. I decided to add two tablespoons of butter to the middle of the pan, and once it was melted I added the three tablespoons flour. It didn't really make a roux though, because the flour and butter just got mixed in with the vegetables. Anyway I plowed ahead, and added the liquids and simmered as instructed for 15 minutes. When I lifted the lid, the soup had a kind of curdled look and wasn't thick at all. Clearly the flour had not blended in properly with the liquid. I quickly dumped the soup into the blender and blended just a little - so it wasn't completely puréed. I heated it up again, and the texture was very good - not thick or lumpy or curdled. I seasoned it and then added the cheese right before serving. Excellent! It wasn't very thick and I didn't need to add additional water.

The Creme Brulee Cheescake (can't remember what the page it's on), was heavenly. My sister is a professional pastry chef who's worked in fancy places like the Four Seasons Hotel and she said it's the best cheesecake she's ever tasted. It's rich, incredibly creamy, and tastes really "fluffy" - not at all like your usual baked cheesecakes.

[gismo1554]

Canadian Cheddar Soup[/B] and the Creme Brulee Cheescake for a birthday dinner tomorrow night. I was too busy to post today and it's probably too late for an answer BUT I have 4 different versions of the soup recipe including 2 published - one in the Cooking With Mickey Book and the other in the Epcot Food and Wine book.
The F & W Festival cookbook version uses carrots and 3 cups milk to 1 cup stock while Cooking With Mickey has no carrots (or leeks as in another version) and 3 cups milk to 2 cups stock. I've not tried this soup so can anyone who's had it remember if it's more "brothy" or "milky" ? And does it have carrots or not? Cooking with Micky even leaves out the beer !!! and I KNOW that's in the recipe. Luckily other versions give amounts (though varying).
You'd think Disney would at least publish the recipes correctly *sigh*

The Cheescake looks great and the texture seems OK but won't know till tomorrow how it actually turned out.

It doesn't have carrots and is milky rather than brothy oh and definately has beer in

[gismo1554]

This one sounds Christmassy

Eggnog Créme Brûlée with Cranberry Orange Compote and Irish Sauce


Ingredients for Cranberry Compote:
1 Cup Cranberry
1 Cup Sugar
2 Each Orange Zest
2 Each Orange Juice

Ingredients for Eggnog Créme Brûlée:
2 Cups Heavy Cream
6 Each Egg Yolks
3 Oz Sugar
1 Each Orange Zest
2 Tbsp Rum
½ Tsp Cinnamon Powder
½ Tsp Vanilla Extract
⅛ Tsp Nutmeg Powder

Ingredients for Irish Sauce:
1 Cup Sugar
1 Pinch Cinnamon
1 Cup Heavy Cream
1 Oz Butter
1 Oz Bourbon

Method of Preparation for Cranberry Compote:
Mix cranberry, sugar, orange zest and orange juice together in bowl. Cover it and leave in refrigerator for 2 days. Put mixture in a saucepan and bring to simmer. Let it cook for approximately 45 minutes covered, until it looks like a jam. To check the consistency, put a little bit of the compote in a cold plate and you will be able to see the texture. Once cooked enough, pour 3 table spoon of this compote on your créme brûlée dish of your choice and let it set.

Method of Preparation for Eggnog Créme Brûlée:
Bring to boil the heavy cream and half the sugar. Add spices, vanilla and orange zest. Cover and keep on the side of the stove. Mix egg yolk and the ogher half of the sugar and add the rum. Pour and strain the heavy cream on this mix. Stir very well and pour in the dish on top of the cranberry compote. Bake in a preheated oven at 240° for approximately 1½ hours. It is completely baked if you shake the dish and it settles like a jelly.

Method of Preparation for Irish Sauce:
Caramelize the sugar in a saucepan, then deglaze with the heavy cream and the butter on the side of the stove. Add cinnamon and bourbon, then bring to boil. To dissolve everything, store in the refrigerator.

Presentation:
Pour some of the Irish Sauce in a mini pitcher. Spread some sugar on the top of the Créme Brûlée and torch until it has a nice caramelized color. Serve.




From the kitchens of the Walt Disney World Swan and Dolphin Hotel

Found at
http://www.swandolphin.com/recipeclub/1205print.html
If your bored you can change the number before the print and other recipes appear.

Ohhh! Going to try this without the orange for my sister over Christmas (shes allergic to oranges)

[gismo1554]

Hi all

Wooly14 has asked if anyone knows the recipe for this?

http://www.disboards.com/showthread.php?p=22145985#post22145985

Id be interested to know too as sounds nice

[gismo1554]

Brittsmum1998 asked about the cucumber salad at ESPN and this was the response

Hi there.

I have eaten the Cucumber Salad at ESPN and although my recipe may not be exact, it is pretty close. It is in the Better Homes and Garden Cookbook.

*In covered container, combine 1/4 cup vinegar, 1 to 2 Tablespoons sugar and 1/4 teaspoon of celery salt. Add 1 large cucumber, thinly sliced and 1 small onion, thinly sliced and separated into rings. Toss to coat with marinade. Cover and chill for 2 hours or up to 4 days, stirring occasionally.


I love this salad and it is very low-fat! Hope this helps you. :)

Im posting it over here so that we can have all the recipes together. I know this isn't really the precise one but I thought we could put it on here and then if we could up with the precise one post it on the other post:

http://www.disboards.com/showthread.php?t=1659591

[lynninpa]

This one sounds Christmassy Eggnog Créme Brûlée with Cranberry Orange Compote and Irish Sauce

Sounds very festive! Thanks, PNWmom! :santa:

[lynninpa]

...Im posting it over here so that we can have all the recipes together...

Thank you, gismo, for helping to keep all the recipes & requests in one spot! :thumbsup2
I hope everyone keeps checking out the Requested Recipes list on page 15, post 222. I update the list whenever there is a request. You never know when one of us just might have a recipe a fellow Diser is looking for! :upsidedow

[lynninpa]

oops

[Tatania]

More Recipes from "Delicious Disney" scanned by MKay.

I thought I had posted this one but don't see it on the index - so I'll post it just in case.

Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes
Napa Rose Restaurant, Disney's Grand Californian Hotel, Disneyland
Serves 8 - 10

16 to 20 lamb chops, 1 inch thick
3 tablespoons finely chopped fresh rosemary
2 tablespoons minced garlic
1/2 cup extra virgin olive oil
1 teaspoon dried red chili peppers
2 tablespoons coarse salt

1/4 cup minced garlic
1 cup finely chopped red onions
1 cup finely chopped fennel
2 tablespoons olive oil
4 cups high-quality cooked cannellini beans, drained
1 cup marinated baby artichokes
1 cup diced Roma tomatoes
1 cup corn
3/4 cup chicken stock
1 tablespoon coarse salt
1 tablespoon dried red chili peppers
1 tablespoon lemon zest
2 cups store-bought white balsamic vinaigrette
1/4 cup chopped fresh basil
1/4 cup chopped parsley
2 cups fresh baby spinach

Seasoned lamb with rosemary, garlic, olive oil, red chili, and salt; marinate for at least 45 minutes.
Grill over medium hot coals for 4 to 5 minutes each side (for medium rare to medium).
Cooks Note: Lamb porterhouse is a good choice as they are usually meatier than other lamb chops.

White Beans and Marinated Artichokes
in a large saucepan over medium heat, sauté garlic, onions, and fennel in olive oil for about 7-8 minutes, until vegetables are tender. Add beans, marinated artichokes, tomatoes, corn, and chicken stock; simmer 2 minutes.
Add salt, red chili, lemon zest, and white balsamic vinaigrette; simmer 2 more minutes. Add basil, parsley, and spinach. Simmer just until spinach begins to wilt.
Serve in a large bowl, family-style, or under the lamb chops.

What to Drink: Canoe Ridge, Merlot, Columbia Valley, Washington has a core of pure black cherry and blackberry, and rich full body that stands up to the grilled rosemary flavors.

[Tatania]

Cape Malay Lamb Curry
Tusker House Restaurant, Disney's Animal Kingdom Theme Park
Serves 4 - 6

2 pounds lamb, shoulder or leg meat
Coarse salt and freshly ground pepper, to taste
2 tablespoons vegetable oil
2 large onions, diced
2 green chilies, seeded and finely sliced
1 teaspoon crushed garlic
1 teaspoon crushed fresh ginger
1 to 4 tablespoons Madras Curry powder
1 tablespoon flour
3 to 4 large vine ripened tomatoes, chopped
3 tablespoons cream of coconut
1 cup chicken stock
1 tablespoon fresh chopped cilantro

1. Trim fat from lamb and cut into 1-inch cubes. Season with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add lamb and sear until browned, stirring often. Remove lamb.
3. Add onions and cook until lightly browned and tender. Add chilies, garlic, and ginger; cook 2 minutes. Add curry powder and cook 1 minute.
4. Whisk in the flour and stir over low heat until flour is cooked and the mixture has thickened slightly. Stir in tomatoes, cream of coconut, and chicken stock; return lamb to the pan. If too thick, stir in more chicken stock.
5. Cover and simmer for 45 to 50 minutes, or until the lamb is tender. Stir occasionally to avoid burning.
6. Taste and adjust seasonings. To serve, garnish with cilantro and serve with rice pilaf or couscous.

Cooks Note: curry powder is actually a blend of up to 20 spices, herbs, and seeds. Commercial curry powder comes into basic styles - standard, and the hotter Madras. Curry powder should be stored no longer than two months in an airtight container.

[Tatania]

Lentil and Kale Stew
from Jiko, Animal Kingdom Lodge
Serves 8

1 pound petite French lentils
2 teaspoon sea salt, divided
1/2 cup olive oil
1 bay leaf
1 cup chopped onion
2 stalks celery, washed and chopped
2 carrots, peeled and chopped
2 garlic cloves, mashed
6 ounces kale, washed and thinly sliced
5 tomatoes, peeled and chopped
3 14.5 ounce cans fat-free chicken broth
1 cup fresh parsley, chopped
1 teaspoon freshly ground black pepper
freshly grated Parmesan cheese
extra virgin olive oil

Rinse lentils and pick over for small rocks or pieces of hull. Place lentils in a soup pot and cover with water; add 1 teaspoon of the sea salt. Bring to a boil and cook for five minutes. Drain, rinse, and set aside.
In the same pot, heat the olive oil with the bay leaf, onions, celery, carrots, and garlic. Stir in kale; simmer five minutes. Add tomatoes. Add cooked lentils, chicken stock, and remaining sea salt. Bring to a boil; lower the heat and simmer, partially covered, for 15 minutes.
Add parsley and black pepper. Season to taste. Top with grated Parmesan cheese and olive oil, if desired.
Cook's Note: if you can't find kale, use chard or spinach. The tiny French green lentils, available at specialty stores and in bulk at many natural food stores, have a more delicate flavor than brown lentils, and keep their shape and color. This soup tastes better a day after it’s made.

[Tatania]

Tomato and Fresh Mozzarella Salad
Victoria and Albert's, Disney's Grand Floridian Resort
Serves 6

6 cups heirloom or any variety of tomatoes, peeled, large tomatoes sliced
3 Tbsp. extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste
12 arugula leaves
6 red-tip leaf lettuce leaves
6 pitted Niçoise olives
1/2 cup fresh mozzarella, cut into 12 pieces
1 cup Herb Vinaigrette (recipe follows)
6 teaspoons aged balsamic vinegar

1. In and mixing bowl, gently toss tomatoes with olive oil; season with salt and pepper.
2. Arrange tomatoes on serving plates. In the same bowl, toss the arugula and red-tip leaf lettuce, moistening with leftover olive oil. Arrange on plates with tomatoes.
3. Add one olive and two slices of mozzarella to each plate. Drizzle with Herb Vinaigrette and balsamic vinegar.

Herb Vinaigrette
2 teaspoons Pommery mustard
1 teaspoon Dijon mustard
1/4 cup white balsamic vinegar
1 teaspoon chopped chives or scallions
1 teaspoon chopped basil
1 teaspoon chopped parsley
1 cup canola oil
1/2 teaspoon honey
Coarse salt and freshly ground black pepper, to taste

1. In a blender, mix the first six ingredients. Gradually add canola oil until well blended. Add honey, and season to taste with salt and pepper.
Cooks Note: aged balsamic vinegar, available in specialty markets, gets its dark color and pungent sweetness from aging in barrels over a period of years. Beware of those that list sugar as an ingredient - good balsamic relies on aging and refining to define the flavor and quality.

[fireworks fan]

I'm looking for the vegetable frittata recipe from the Crystal Palace. The whole family loved it and I think it would be great for Christmas morning. :santa: thanks!

[lynninpa]

Tatania
The recipes you posted sound delish! We love lamb and so we will have to try out those recipes. :goodvibes

[lynninpa]

I'm looking for the vegetable frittata recipe from the Crystal Palace. The whole family loved it and I think it would be great for Christmas morning. :santa: thanks!

I love the veggie frittata from CP! It would be wonderful for Christmas morning. :goodvibes I will do my best to find the recipe for you, fireworks fan, and will also post it on the Requested Recipes list. If someone does have the recipe, please post away! I would love to have it also. :upsidedow

[LoriNSC]

Just found this thread. You all are making me hungry for WDW food!!!:love:

[lynninpa]

Just found this thread. You all are making me hungry for WDW food!!!:love:
Happy to hear you are enjoying the Recipe Thread! :upsidedow

[lynninpa]

Several friends & co-workers say I have "wierd taste" in food. Yet this sounds so good! Soo...do you think I have wierd taste?! :rotfl:

The Polynesian Resort: Eggs Kamehameha
(Papeete Bay Verandah)

4 eggs
4 slices of bread, fried in butter
1/2 cup Gruyere cheese, shredded
1/4 cup dry white wine
4 Tbsp butter
Salt
Cayenne pepper

Preheat oven to 400 degrees. Arrabge fried bread in an oven-proof serving dish. Melt cheese in a saucepan with wine. season with salt & cayenne pepper. Pour wine & cheese over fried bread. Melt butter in a frying pan and fry eggs. Place 1 egg on each slice of bread. Put dish in oven under broiler for 2 minutes to glaze tops of eggs. serve at once.

[dahirsh]

1 cup Soy Sauce
1 teaspoon Ground Ginger
½ cup Sugar
2 cups Water
3 1/3 cups Cous Cous, cooked
To taste Salt and Pepper
1 pound Mushrooms, sliced and roasted
1 each Medium Onion, diced and roasted
1 pound Chicken Breast strips
1 tablespoon Olive Oil
1 each Red Pepper, seeded, diced, and roasted
1 pound Whole Kernel Corn, frozen and roasted
1 cup Diced Tomato
1 cup Cilantro, chopped
Chili Cilantro Dressing (see recipe below)

Method of Preparation

Soy stock: In a medium sized stock pot, heat the soy sauce, sugar, ginger and water and bring to a boil. Then set aside.

In a large bowl or pan, place cous cous and stir in the soy stock and fully incorporate. Then cover and let stand for 5 minutes. Remove lid and break apart the mixture with a fork, creating fluffy kennels of cous cous. Adjust the seasoning with salt and pepper.

On a sheet pan or roasting pan, place the mushrooms, onions, and chicken and roast in the oven at 350o with olive oil. Cook until mushrooms are golden and the chicken is fully cooked.

Add bell peppers and corn kernels and continue to roast and stir for 10 minutes. Remove mixture from the oven. Add tomatoes. Taste and season with salt and pepper.

Combine the cous cous, the vegetable-chicken mixture, and chopped cilantro and fully mix.

Add chili cilantro dressing to the mixture, stir and adjust the seasoning. Reserve or serve.

CHILI CILANTRO VINAIGRETTEBoma – Flavors of AfricaDisney’s Animal Kingdom Lodge


Yield: 8 servings or 2 cups

Ingredients

1 ½ each Jalapeno, seeded
½ cup Rice Vinegar
¼ cup Lime Juice, fresh squeezed
½ cup Honey
½ cup Safflower Oil/Vegetable Oil
1 cup Cilantro, chopped
Dash Pepper



Method of Preparation

1. In a blender or food processor, combine the jalapeno, rice vinegar, and lime juice. Blend until jalapeno is minced.
2. Add the honey.
3. Start the blender and slowly add the oil to make an emulsification.
4. Stop the blender and add the chopped cilantro and pepper.
5. Blend again.

[dahirsh]

1 cup Granulated Sugar
1 cup Water, cool
½ cup Malt Vinegar
1 t. Ginger, fresh, minced
1 t. Coriander, toasted, grind seeds
1 t. Cardamom Powder
1 T. Red Chili Flakes
2 cups Sundried Tomatoes, diced and dehydrated
1 t. Jalapeno, minced and no seeds
1 t. Cilantro, chopped



Method of Preparation

1. In a non-reactive saucepot, combine sugar and water. Wipe down side of pot with water. Be careful to keep sugar mixture clean. Bring to a boil over high heat. Do not stir or move in any way! Cook until amber colored.

2. Add malt vinegar. Stand back and beware of steam.

3. Add all other ingredients except the tomatoes, cilantro, and jalapeno. Stir and bring to a simmer.

4. Allow liquid to reduce and thicken to a thick syrup consistency.

5. Add the tomatoes, cilantro, and jalapeno. Stir up really well.

6. Remove from the heat and cool right away in the refrigerator.

[lynninpa]

Tunisian Couscous Salad & Sundried Tomato Chutney
Thank you for posting two wonderful recipes, dahirsh! They sound delish! :cool1:

[Tatania]

Several friends & co-workers say I have "wierd taste" in food. Yet this sounds so good! Soo...do you think I have wierd taste?! :rotfl:

The Polynesian Resort: Eggs Kamehameha
(Papeete Bay Verandah)

4 eggs
4 slices of bread, fried in butter
1/2 cup Gruyere cheese, shredded
1/4 cup dry white wine
4 Tbsp butter
Salt
Cayenne pepper

Preheat oven to 400 degrees. Arrabge fried bread in an oven-proof serving dish. Melt cheese in a saucepan with wine. season with salt & cayenne pepper. Pour wine & cheese over fried bread. Melt butter in a frying pan and fry eggs. Place 1 egg on each slice of bread. Put dish in oven under broiler for 2 minutes to glaze tops of eggs. serve at once.

Well, cheese and white wine are fairly common ingredients in fondue and are paired in many other ways. I imagine it would be like having cheese fondue with an egg on it. Sounds OK to me - but then I'm not a terribly picky eater.... basically if it's not nailed down....... :rotfl:

[lynninpa]

Biergarten: Kartoffelsalat (German Potato Salad)

1/3 cup olive oil
2 tsp mixed herbs (tarragon, parsley & sorrel)
1/2 cup beef broth
1 Tbsp wine vinegar
1 Tbsp Dijon mustard
2 tsp sugar
3 tsp grated onion
4 large baking potatoes
Salt & pepper

In a small bowl, combine olive oil, herbs, beef broth, vinegar, mustard, sugar & onion. Set aside. Steam potatoes until tneder. Peel and slice potatoes into 1/8 inch slices while still warm. Add to oil mixture and mix carefully. Let stand one hour. Mix again without breaking potatoes and season to taste with salt & pepper. Refrigerate until ready to serve.

[lynninpa]

Well, cheese and white wine are fairly common ingredients in fondue and are paired in many other ways. I imagine it would be like having cheese fondue with an egg on it. Sounds OK to me - but then I'm not a terribly picky eater.... basically if it's not nailed down....... :rotfl:
:rotfl: Hi Tatania! You could not imagine the craving I have for that recipe! Just call me The Crazed Disney Foodie. :rotfl:

[lynninpa]

Boulangerie Patisserie: Chocolate Mousse

makes 3 cups

5 ounces semi-sweet chocolate
2 egg yolks, lightly beaten
1/4 cup heavy cream
1 tsp pure vanilla extract
3 egg whites
1/4 cup sugar

Melt chocolate in a double-boiler over warm water. Remove from heat. Combine egg yolks and cream and gradually add chocolate, stirring rapidly. Add vanilla.
Beat egg whites with sugar until stiff peaks form. Gently fold egg whites into chocolate mixture. Spoon mousse into a decorative mold or individual serving glasses and chill until firm, about 2 hours.

[Tatania]

I'm looking for the vegetable frittata recipe from the Crystal Palace. The whole family loved it and I think it would be great for Christmas morning. :santa: thanks!

It won't be quite the same but in case we can't get the Crystal Palace recipe before Xmas morning you could try the Vegetable Frittata from the Grand Floridian Cafe. This is from Cooking With Mickey Volume II.

Vegetable Frittata
Grand Floridian Café
1 serving

3 whole eggs
1/4 cup tomato diced
1/4 cups zucchini, diced
1/4 cup mushrooms, diced
2 tablespoons onion, diced
2 tablespoons chives, chopped
2 tablespoons frozen chopped spinach, thawed, drained
2 tablespoons butter
2 tablespoons Parmesan cheese, grated
2 slices tomato
2 thin slices zucchini
salt and pepper to taste

In a medium-sized mixing bowl, beat eggs and fold in tomatoes, zucchini, mushrooms, onions, chives, and spinach.
Melt 2 tablespoons of butter or margarine in a 10-inch nonstick skillet or omelette pan and add egg mixture. Mix egg mixture in pan until partially set. When frittata begins to hold together, sprinkle with Parmesan cheese and top with sliced tomato and zucchini. Continue cooking until eggs are done and garnish is warm. Remove from pan and serve immediately.

Cooks Note: I found there were lots of vegetables to eggs, so depending on the size of your eggs you may want to use less vegetables per serving. The recipe itself is very good.

[Dis13]

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.

Has anyone tried making this? Does it have to be baked?
Thanks!

Donna

[Tatania]

Has anyone tried making this? Does it have to be baked?
Thanks!

Donna

It definitely would need to be baked otherwise you'd have a cold, messy dish with the cheeses and cream not incorporated with the veggies. Most vegetable lasagnas need 30-40 min baking at 350 F.

[Dis13]

It definitely would need to be baked otherwise you'd have a cold, messy dish with the cheeses and cream not incorporated with the veggies. Most vegetable lasagnas need 30-40 min baking at 350 F.

Thanks. I thought it was odd that it didn't include baking. I did a Google search, but the recipe is always the same -- no baking directions. :confused3

[lynninpa]

Has anyone tried making this? Does it have to be baked?
Thanks!

Donna

I apologize for posting an "incomplete" recipe! I guess I just did not read it through before posting. Yes, it would need to be baked. I agree with Tatania that it should be baked at 350. Yet I would check it after 20 minutes as it calls for tortillas (not "regular" lasagna noodles) which can dry out very quickly. :upsidedow

[llmurphy17]

Just came back from a Mickey Christmas vacation :santa: and had dinner at Le Cellier- we had the filet mignon on top of cream cheese mashed potatoes.
To say the least it was delicious :love:

Does anyone have the recipe for how they prepare the filet mignon and/or the recipe for the cream cheese potatoes. :goodvibes

Thanks,

[lynninpa]

Just came back from a Mickey Christmas vacation :santa: and had dinner at Le Cellier- we had the filet mignon on top of cream cheese mashed potatoes.
To say the least it was delicious :love:

Does anyone have the recipe for how they prepare the filet mignon and/or the recipe for the cream cheese potatoes. :goodvibes

Thanks,

I am not sure about how they prepare their steaks yet here is the recipe for the potatoes. :upsidedow

Le Cellier: Cream Cheese mashed Potatoes

Yield: 8 portions

2 pounds Idaho potatoes, peeled
1/8 qt. (1 stick) unsalted butter
1 cup (8 oz) cream cheese
1 cup warmed milk
1 Tablespoon Kosher salt
black pepper to taste

Boil or steam potatoes until tender.
Using a food mill or mixer, incorporate all ingredients and adjust seasonings as necessary.

[llmurphy17]

Thank You :thumbsup2 I am going to try to make the mashed potatoes for Christmas Eve. :santa:

[lynninpa]

Thank You :thumbsup2 I am going to try to make the mashed potatoes for Christmas Eve. :santa:

Please, do let us know how they turn out! :thumbsup2

[2cutekidz]

subbing

[gismo1554]

This was the reply to the lemon drop thread This is a version that I use (though not from Disney). If you try it, let me know if it's like the one you had at Boardwalk Inn.

Lemon Drop Martini

2 oz vodka
1 oz triple sec
2 oz margarita mix
1 tsp sugar
1 tbsp lemon juice

Place the sugar and lemon juice in a cocktail shaker. Swirl the shaker around so that both ingredients are mixed thoroughly. Add ice cubes. Add the vodka, triple sec and margarita mix, and shake well. Strain into a cocktail glass. Add rimmers to make the drink look nice, if you have them.

[maraki527]

I just ate at Le Cellier in November and had the lunch filet special. It was a filet on top of a sweet potato puree with a cherry glaze. Does anyone have the recipe for the sweet potatos?

[Tatania]

Here's the rest of one of the recipes that go with the Cream Cheese Mashed Potatoes.

Seared Beef Medallions with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth
Le Cellier Steakhouse, Canada, Epcot Center (Chef Brian Piasecki )
8 Beef Tenderloin Medallions, 2 - 3 oz each
1 TBSP canola oil
1/4 cup Herb Vinaigrette (recipe follows)
1 watercress salad batch (recipe follows)
1 batch Cream Cheese Mashed Potatoes (recipe follows)
1 batch Roasted Vidalia Onion Broth (recipe follows)
kosher salt to taste
black pepper to taste

Place a heavy skillet or a cast iron skillet over medium high heat. Season the beef tenderloins with salt and pepper. Add the canola oil to the skillet. Sear the beef to medium rare, or 2 to 3 minutes per side. When the meat is finished cooking, place on a plate until service.

To Assemble: Add a scoop of mashed potatoes to the center of a pasta style bowl. Make the watercress salad with the herb vinaigrette, and place on top of potatoes. Place beef on top of the salad. Finish plate with the Roasted Vidalia Onion Broth. (This means to pour the broth around the base of the potatoes).


Herb Vinaigrette
1 shallot, finely minced
1 garlic clove, finely minced
1 tsp chives, finely chopped
1 tsp parsley, finely chopped
1/2 tsp picked thyme
1/2 tsp rosemary, finely chopped
1/4 cup white balsamic vinegar
2 TBSP white wine (Sauvignon Blanc)
2/3 cup extra virgin olive oil
kosher salt to taste
black pepper to taste

In a saucepot, bring shallots, garlic, thyme, rosemary, and vinegar to a boil. Boil for one minute then remove from heat. Pulse blend with a hand blender. Allow to cool to room temperature. Add the wine, chives, parsley, oil, salt and pepper. Whisk all together to blend well. Adjust the seasoning with salt and pepper as needed.


Watercress Salad:
1 cup watercress, washed and dried
1/2 cup arugula, washed and dried
1/2 cup red (bell) pepper, julienne
1/2 cup red onion, julienne
1/2 cup herb vinaigrette (see recipe)
kosher salt to taste
pepper to taste

Just prior to service, add all ingredients into a medium sized mixing bowl. Season with salt and pepper. Mix well to coat with the herb vinaigrette.


Cream Cheese Mashed Potatoes
2 lbs Idaho potatoes, peeled and diced
1/2 stick unsalted butter, room temperature
1/2 cup whole milk, warm
2/3 cup cream cheese, room temperature
kosher salt to taste
black pepper to taste

Place the diced potatoes in a medium saucepot and cover with cold water. Add about 1 TBSP of kosher salt. Boil the potatoes over medium high heat until just tender and cooked through. Drain water from potatoes. Process the cooked potatoes in a ricer or a food mill over a bowl that contains the butter and cream cheese. When finished, add the warm milk and fold together with a wooden spoon or rubber spatula to mix well. Make sure butter and cheese is fully melted. Add salt and pepper to taste. Reserve warm for service.


Roasted Vidalia Onion Broth:
3 lbs Vidalia onions, peeled and cut in half
1 lb whole shallots, peeled
2 sprigs of thyme
1/4 cup pure olive oil
1/2 gallon chicken stock or broth
kosher salt to taste
pepper to taste

In a large mixing bowl, toss the Vidalia onions, shallots, thyme and olive oil together to coat. Place these ingredients on a cookie sheet and roast in a 400 deg oven for 30-45 minutes or until the onions and shallots start to turn brown and caramelize. Once onions and shallots are dark brown and tender, place all of the roasting ingredients into a stock pot and cover with the chicken stock or broth. Bring to a light simmer for 45 minutes. Pull from the heat and puree with a hand blender well. Place back on the heat and reduce by about half. Remove the sauce and strain well. Adjust the seasoning with salt and pepper. Keep warm for service.

A note: While all these are extraordinary together, they are each worthwhile in their own right. This salad is a delight anytime you need a salad. This salad dressing is great with any simple salad. The onion broth will bring any beef dish to life.

[Tatania]

Flank Steak Marinade
Boma, Animal Kingdom Lodge
Yield: 4 1/2 cups

1/4 cup Ginger
1/4 cup Garlic
1/4 cup Sugar
1 Tbsp Cardamom, ground
2 Tbsp Coriander, ground
1 Tbsp Turmeric, ground
2 Tbsp Thyme
1 Tbsp Crushed Pepper
1 cup Worcestershire Sauce
1 cup Soy Sauce, low sodium
1/4 cup Balsamic Vinegar
1/2 cup Malt Vinegar
1/4 cup Safflower Oil
1/2 cup Olive Oil
1 Flank Steak

Mix all ingredients in a large bowl. Add flank steak and marinate for 24 hours.
Over medium high heat, preferably over an open fire for the best flavor, sear the flank steak until the meat is easily released from the grate. Turn and sear the other side. Cook for 10 to 12 minutes or until desired temperature. Remove from high and rest for 5 minutes. Slice thin and serve.
Note: This marinade can be made up to three days in advance and stored in a refrigerator.

I made this over the weekend and it's delicious. The steak marinated for 48 hours and was so tender - despite being a flank steak.

[DisneyRN51207]

Does anyone have the recipe for the Clam Chowder from Cape May Cafe? I was just there Friday and didn't think to ask, but it was delicious!

[Tatania]

New England Clam Chowder
Beach Club, Cape May Cafe Clambake
Yield: 1 gallon

1/2 lb onion, diced
1/2 lb celery, diced
12 oz red potatoes, large diced
2 cans chopped clams and juice
32 oz half & half
32 oz clam juice
1 tsp thyme
1/2 tsp basil
To Taste - white pepper
4 drops Tabasco
1 oz bacon grease (or oil)
1/2 lb roux
Roux:
1/4 lb butter & 1/4 lb flour
Melt butter, blend in flour to make roux.

1. In a 2 gallon stockpot, cook onion and celery in bacon grease until translucent.
2. Pour in chopped clams in juice, clam juice, diced potato and seasoning; blend well.
3. Bring to simmer over medium heat, for 5 - 10 minutes.
4. Add half & half, increase heat until it comes to a slow boil.
5. Add roux slowly, mixing well. Keep mixing until well incorporated.
6. Reduce heat - simmer for 15 minutes.

New England Clam Chowder (Version 2)
Beach Club, Cape May Cafe Clambake from Chef Barry Fisher in "Cooking With Mickey" Recipe Book
Serves 8 as a first course or 4 as a main course (8 cups of soup)

1/2 cup (1 stick) butter
1/3 cup all-purpose flour
2 Tbsp vegetable oil
1 large onion, finely chopped
1 large onion, finely chopped
3 stalks celery, finely chopped
2 cups clam broth
3 medium-sized red potatoes, cut into 1/2" dice (about 3 cups)
2 6 1/2 ounce cans chopped clams, liquid reserved
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon dried basil leaves, crumbled
1/2 teaspoon salt, or to taste
1/4 tsp freshly ground pepper, or to taste
4 drops Tabasco sauce, or to taste
2 cups half-and-half

In a 2-quart saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 3 minutes. Remove the sauce pan from the heat and set aside.
In a 4 to 5 quart Dutch oven, heat the oil over medium heat until hot but not smoking. Add the onion and the celery and cook, stirring, until the onion is softened, about 5 minutes.
Stir in the clam broth, potatoes, chopped clams with their liquid, thyme, basil, salt, pepper, and Tabasco sauce. Bring the mixture to a simmer over medium heat and simmer for 5 minutes, or until the potatoes are cooked through.
Add the half and half and bring to a low boil over medium-high heat. Slowly add the butter and flour mixture, whisking constantly, until well blended. Reduce the heat to low and simmer the soup for 10 minutes, stirring occasionally.

[DisneyRN51207]

Thanks Tatania. I really appreciate it. Will share how it comes out.

[fireworks fan]

Thanks so much! I'll let you know how it turns out.

It won't be quite the same but in case we can't get the Crystal Palace recipe before Xmas morning you could try the Vegetable Frittata from the Grand Floridian Cafe. This is from Cooking With Mickey Volume II.

Vegetable Frittata
Grand Floridian Café
1 serving

3 whole eggs
1/4 cup tomato diced
1/4 cups zucchini, diced
1/4 cup mushrooms, diced
2 tablespoons onion, diced
2 tablespoons chives, chopped
2 tablespoons frozen chopped spinach, thawed, drained
2 tablespoons butter
2 tablespoons Parmesan cheese, grated
2 slices tomato
2 thin slices zucchini
salt and pepper to taste

In a medium-sized mixing bowl, beat eggs and fold in tomatoes, zucchini, mushrooms, onions, chives, and spinach.
Melt 2 tablespoons of butter or margarine in a 10-inch nonstick skillet or omelette pan and add egg mixture. Mix egg mixture in pan until partially set. When frittata begins to hold together, sprinkle with Parmesan cheese and top with sliced tomato and zucchini. Continue cooking until eggs are done and garnish is warm. Remove from pan and serve immediately.

Cooks Note: I found there were lots of vegetables to eggs, so depending on the size of your eggs you may want to use less vegetables per serving. The recipe itself is very good.

[rcraw45425]

I'm looking for the Corn Chowder recipe from Cape May.

[SCFIREMAN]

Im looking for the recipe for the pasta I had at Cape May Cafe' I think it was some black olive pasta. Im not certaon it had chicken and penne past in it, I know thats not real descriptive.

[lynninpa]

:wave2: I just wanted to thank everyone for the new recipes :goodvibes Also wanted to say that I will search around for the latest requested recipes. I have been busy the last couple of days yet all is updated now. ;)

[rcraw45425]

Thanks Lynn. BTW, We'll be in "the world" in two weeks and I'll see if I can get some recipes. Our usual are 'Ohana & Nine Dragons and we'll be trying Yachtsman this time as well. May hit Planet Hollywood & Cape May too.

[liamandcaili]

I was wondering if anyone had the Rose and Crown's smoked salmon appetizer recipe. We liked how it was more of a mousse or spread rather than the traditional layers of cream cheese, smoked salmon and capers.

Thanks!

[Tatania]

The Ultimate Lemon Drop Martini
from Disney's Boardwalk Inn

1 ½ oz Kettle One Citroen
½ oz Cointreau
½ oz Sweet & Sour
2 pumps of Monin Pure Cane Sugar

Build in mixing glass with ice and strain
Pour in glass with sugared rim
Garnish with a lemon wheel

[gismo1554]

Any ideas?
We enjoyed this side dish but cannot find the recipe.Does anyone have it?Loved the sweet dressing.

[dahirsh]

I was wondering if anyone had the Rose and Crown's smoked salmon appetizer recipe. We liked how it was more of a mousse or spread rather than the traditional layers of cream cheese, smoked salmon and capers.

Thanks!

interesting. Guess it's changed over the years because in '03 it was sliced smoked salmon

[lynninpa]

Ghirardelli's Turtle Brownies :goodvibes
Source of Recipe: Ghirardelli, Downtown Disney Marketplace

Brownies:
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter/margarine, melted
3/4 cup Ghirardelli Sweet ground chocolate and cocoa
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1 cup Ghirardelli Semi-sweet chocolate chips

Topping:
3/4 cup sugar
Pinch salt
1/3 cup light corn syrup
3 tablespoon water
1/3 cup heavy whipping cream
1 teaspoon vanilla
1 1/2 cup chopped pecans

(Using the brownie ingredients): Using a spoon stir eggs with sugar
and vanilla; add butter. Sift ground chocolate with flour, baking
powder and salt. Stir into egg mixture; add chips and nuts. Spread
into greased 8" square pan. Bake 20-23 minutes. Cool completely.

(Using topping ingredients): In a 3 quart saucepan, bring sugar, corn
syrup, water and salt to a boil until it turns a golden caramel.
Remove from heat and slowly add cream and vanilla. Quickly stir in
pecans, pour over brownie. Cool on rack. Chill brownies, covered,
until caramel is firm, about 2 hours.

[Tatania]

Thanks for the yummy Turtle Brownie recipe!

Is anyone going to be trying out Disney recipes over Christmas? For Christmas Day I'll be making the "Turkey with Chanterelle Mushroom Merlot ‘Gravy’" from Andrew Sutton of the Napa Rose. (Mom is doing the cranberry sauce so won't be trying that recipe).
The side dish I'm trying is the Sweet Potato & Hazelnut Gratin (see page 24).
Someone else is doing dessert but I'll include a Xmas dessert recipe - also from Andrew Sutton at the Napa Rose.


American Heritage Turkey with Chanterelle Mushroom Merlot ‘Gravy’ & Crannie Relish
Napa Rose restaurant at the Grand Californian Hotel at Disneyland (from Chef Andrew Sutton)

There are several types of American Heritage turkeys, the most popular being the American bronze turkey and the Bourbon red turkey. These birds were the first to be bred for domestic consumption in the Americas and have a superior flavor to the mass-produced turkeys in your local supermarket. (They also tend to cost more.) Be careful not to overcook them, because they can dry out easily. This is why they should be marinated in a flavored brine, such as the Autumn Brine detailed below. (This brining method can also be used with any other type of turkey.)

18- to-22-pound American Heritage turkey
Autumn Brine (see recipe below)
3 tablespoons kosher salt
1-1/2 tablespoons black pepper
2 tablespoons fresh thyme, chopped
1 tablespoons fresh sage, chopped
2 bay leaves
1 orange, quartered
1 sprig thyme
1 sprig sage
Rinse the turkey in cool running water to clean. Soak the bird in the brine (see recipe below) for 2 to 3 days prior to roasting.

Remove the bird from the brine and place in a large roasting pan. Evenly season the whole turkey with salt, pepper, chopped thyme and sage. Place the bay leaves, orange quarters and remaining herbs inside the cavity of the bird. Place the turkey into a 400F oven for 20 minutes, then reduce the heat to 300F and allow to roast for 2 to 2-1/2 hours. Use a meat thermometer to test the temperature by piercing the turkey along the breastbone. The internal temperate should be 140 degrees. Allow the bird to rest for 30 minutes before carving. The turkey will reach the necessary 160 degrees while it is resting. Carve the turkey the way you might carve a chicken. Remove the legs first so that the breast is exposed.
Cut along the breastbone and completely remove the breast from the body before you begin slicing the breast. Cut the breast into quarter inch slices, cutting the breast crosswise. The breast will be more tender and juicy than it would be if you cut the bird lengthwise with the grain.

Autumn Brine
1 cup brown sugar
1/2 cup kosher salt
8 cups water
1 tablespoon orange zest
1/2 cup orange juice
1 bay leaf
3 thyme sprigs
1 sprig fresh sage
15 black peppercorns

Place all the ingredients into a large saucepan and bring to a simmer. Simmer for 30 minutes, then allow the brine to cool. Place the turkey in a large roasting pan, then pour cooled brine over the turkey. Refrigerate and allow the turkey to marinate for two to three days. Turkey should be turned over and rotated every 24 hours to allow even marinating. The purpose of the brine is to allow your seasoning to penetrate the thick skin and breasts of a large turkey. It will also help to keep the bird moist.

Chanterelle Mushroom Merlot ‘Gravy’
Yield: 10-12 servings

2 tablespoons butter
1 cup sliced onions
1/2 cup sliced carrots
1/2 cup sliced fresh fennel bulb
1/2 cup sliced celery
1 cup Merlot
3 cups chicken demi-glace (sold at Bristol Farms)
8 cups chicken broth or turkey broth
1 cup sliced white button mushrooms
1 tablespoon fresh sage
1 tablespoon fresh thyme
Optional: All roasted turkey bones that you have available, such as neck and lower wings
Salt and pepper
1 1/2 cups quartered chanterelle mushrooms sautéed lightly in butter

1. Melt butter in large pot on medium-high heat. Add onions, carrots, fennel and celery. Cook, stirring frequently, until vegetables start to brown. Add Merlot and increase heat to high. Bring to boil; boil until reduced by half in volume.
2. Add demi-glace and broth. Add button mushrooms, herbs and bones. Bring to boil. Reduce heat to medium-low and simmer 1 to 1 1/2 hours uncovered. Stir occasionally so that sauce does not stick to bottom and burn. As sauce simmers, it will reduce in volume. You want it to reduce so that it becomes a little thicker. The sauce is ready when it is thick enough to coat a spoon (when sauce is on the back of a wooden spoon, run your finger over the spoon; it’s ready when the trail left by your finger remains in place). Strain. Taste and add salt and pepper as needed. Add sautéed chanterelle mushrooms.

Nutritional information for gravy (per serving):Calories 112 (70 percent from fat), fat 8.7 g (sat 3.6 g), protein 1.7 g, carbohydrates 8.5 g, fiber 0.4 g, cholesterol 21 mg, sodium 1,281 mg, calcium 14 mg

Crannie Relish: Chef Sutton uses the meat-grinding attachment to his Kitchen-Aid mixer to make this addictive relish. I've adapted his recipe to use a food processor fitted with the metal blade. He likes to use frozen cranberries, but fresh can also be used.
To make this perky relish, cut a large orange into eighths, leaving skin intact. Place orange in food processor along with 1/4 bunch clean cilantro and 1 seeded jalapeño chili (use caution when working with fresh chilies - do NOT touch face or eyes). Pulse until very roughly chopped. Add 1 bag (16 ounces) fresh cranberries and process until chopped. Add 1/2 cup sugar and 2 tablespoons maple syrup; pulse to combine. Refrigerate, stored in airtight container. Serve at room temperature.
Serves 8 to 10.



Crème Brûlée with Sugar Cookies and Candy Canes
Napa Rose Restaurant, Grand California Hotel, Downtown Disneyland, courtesy of Chef Andrew Sutton
Serves 6

7 Cups Heavy Cream
3 Cups Egg Nog (Store bought, high quality)
2 Vanilla Beans not to dry
14 oz. Sugar
18 Egg Yolks
Pinch of Nutmeg
2 Oz. Brandy, optional
Pinch of Salt

In a heavy bottomed saucepan bring the Cream, Egg Nog, Vanilla Bean and half of the sugar, to a boil, over medium heat.
Combine egg yolks and the other half of the sugar, brandy, salt andnutmeg in mixing bowl.
Whisk the egg and sugar mixture together for 5 minutes or until mixture becomes creamy, white and ribbons. Pour the boiled cream on to the eggs whisking constantly. It is best to add liquid in thirds This is now custard. Strain the custard to remove any lumps.
Pour custard into shallow baking dishes and bake in a 275-300* oven for 20 minutes or until custard is just set. Jiggle the dish or touch lightly and you can tell.
***Note you can also bake in individual Brûlée dishes for a more elegant service approach.Remove from the oven and bench cool. Once cool transfer to the refrigerator on a cookie sheet and cool. This is best done the day before.

To Serve:
It is now time to Brûlée or to (“burn the cream”). Remove the Crème Brulee Custard from the fridge when you a ready to serve. Sprinkle evenly and liberally with granulated sugar on to the surface of the Crème.
Using a Propane Torch, 6 inches from the surface, caramelize the sugar. Make sure that you move the flame constantly sweeping from side to side for an even browned.
Serve with Sugar Cookies, Candy Canes and really good coffee.

[Tikitoi]

Just got back from a delicious trip! I'm hoping there is a recipe out here for the Chili at SciFi (I know probably not a popular one, but I loved it!) and the Tomato soup that they served with the kids meal. Both were soooo good.:goodvibes popcorn::

[lynninpa]

Thanks Lynn. BTW, We'll be in "the world" in two weeks and I'll see if I can get some recipes. Our usual are 'Ohana & Nine Dragons and we'll be trying Yachtsman this time as well. May hit Planet Hollywood & Cape May too.

:thumbsup2 Have a fabulous adventure!

[lynninpa]

American Heritage Turkey with Chanterelle Mushroom Merlot ‘Gravy’ & Crannie Relish

Sounds like a wonderful Christmas Dinner, Tatania! Enjoy! :upsidedow

[lynninpa]

Just got back from a delicious trip! I'm hoping there is a recipe out here for the Chili at SciFi (I know probably not a popular one, but I loved it!) and the Tomato soup that they served with the kids meal. Both were soooo good.:goodvibes popcorn::
:wave2: I have been searching & searching for that chili recipe for another Diser for quite some time now. I do hope I-or someone else-can find it for you guys! I will look around for the tomato soup recipe and will also add it to the list of requested recipes. :upsidedow

[Tatania]

Countdown to Xmas Eve and the egg nog is almost made (had to send DS back to store as he had picked up wrong ingredients).

Yesterday I made the Keoke Coffee for an afternoon "advent" gathering and it was very good. Also made Goofy's Lasagna (p. 30) and it's a good recipe. It's not low-fat in case people are looking for a low-cal veggie entree and it makes a lot. The 2 of still haven't finished it after 4 days. It's very cheesy and I cooked the vgetables on the soft side as that's how we prefer them.


Keoke Coffee
Kona Café, Polynesian Resort

1/2 oz. Kahlua
1/2 oz. Brandy
1/2 oz. Crème de cacao (dark)
Hot coffee
Garnish the top with whip cream
Serve in an Irish coffee mug

[Tatania]

Sounds like a wonderful Christmas Dinner, Tatania! Enjoy! :upsidedow

Finally got the turkey in the brine late last night - so it won't make the 48 suggested hours - *sigh* and the demi-glace for the gravy was VERY pricey.

I'd like to wish all our Disney cooks a happy and peaceful Christmas - here's hoping all our dishes turn out spectacularly.

If I get to the Sci-Fi diner (without an ADR), I'll ask for the chili recipe.

[BadgerBruce]

Would love to have the recipe for the bean/carrot/mushroom veggies they used to serve at the Tusker House before it changed over to a buffet. Also, does anyone know the recipe for the "Homestyle Potato Casserole they are now serving at the Garden Grill---I really stuffed myself on that dish a couple of weeks ago!

[lynninpa]

Cafe Hollandais (Dutch Coffee) :goodvibes
Special Events, Walt Disney World

1 1/2 ounces chocolate mint liqueur
Coffee
Whipped cream
Fresh mint leaves

Combine liqueur & coffee in a stemmed glass. Top with whipped cream and garnish with mint leaves.

[lynninpa]

Cafe Francais (French Coffee) :goodvibes
Special Events, Walt Disney World

1 ounce French cognac
1/2 ounce orange liqueur
Coffee
2 whole cloves
Cinnamon stick
Whipped cream

In a lemon-rimmed glass dipped in sugar, add cognac, liqueur & coffee. Add cloves and stir with cinnamon stick. Top with whipped cream.

[allyphoe]

My parents just stayed a night concierge at AKL, and the spiced nuts in the lounge are sooooo good. Anyone know what's in them?

[lynninpa]

My parents just stayed a night concierge at AKL, and the spiced nuts in the lounge are sooooo good. Anyone know what's in them?

:wave2: Here is a recipe for Disney's Glazed Almonds. Could it be the one you are looking for? :upsidedow

Disney's Glazed Almonds

1/3 cup butter
2 egg whites
salt
1 cup sugar
16 ounces whole almonds
4 tsp cinnamon

Place butter on 15- x 10-inch jellyroll pan and heat in 325F oven until butter melts, about 7 minutes. Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture into jellyroll pan and stir, coating with butter. Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes. Serve warm or at room temperature.

[lynninpa]

Cafe Danois (Danish Coffee) :goodvibes
Special Events, Walt Disney World

1 ounce cognac
1/2 ounce cherry liqueur
Coffee
Whipped cream
Cinnamon stick

In a lemon rimmed glass dipped in sugar, add cognac, liqueur & coffee. Top with whipped cream and garnish with cinnamon stick.

[lynninpa]

Cafe Espagnol (Spanish Coffee) :goodvibes
Special Events, Walt Disney World

1 ounce Spanish cognac
1/2 ounce coffee liqueur
Coffee
Whipped cream

In a lemon rimmed glass dipped in sugar, combine cognac, liqueur & coffee. Top with whipped cream.

[allyphoe]

:wave2: Here is a recipe for Disney's Glazed Almonds. Could it be the one you are looking for? :upsidedow


Nope - these were both sweet and savory, with a little heat to them, and mixed nuts (pecans / walnuts / cashews / peanuts / almonds). Similar to this: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22642,00.html

[TigerKat]

I know this has probably been discussed here dozens of times but I just had to put my two cents in. The 'Ohana scalloped potatoes are sinfully good. We had them today with our ham for Christmas dinner. Has anyone ever tried them using half & half instead of the heavy cream???

[Tatania]

I know this has probably been discussed here dozens of times but I just had to put my two cents in. The 'Ohana scalloped potatoes are sinfully good. We had them today with our ham for Christmas dinner. Has anyone ever tried them using half & half instead of the heavy cream???

I haven't tried them yet but am doing the Hazelnut potato gratin tonight and am horrified at all the cream going in. I'll be trying lower cal versions after Xmas.

Thanks for all the yummy coffee recipes, lyn - now is the perfect time to make them for guests.

Made the California Grill Lava Cakes last night and they are awesome. My sister was in ecstacy.

[lynninpa]

I know this has probably been discussed here dozens of times but I just had to put my two cents in. The 'Ohana scalloped potatoes are sinfully good. We had them today with our ham for Christmas dinner. Has anyone ever tried them using half & half instead of the heavy cream???

Another Diser made them for C-Eve dinner and gave them the same rave as you. :goodvibes I have not made them yet I would probably try the half & half myself.

[lynninpa]

I haven't tried them yet but am doing the Hazelnut potato gratin tonight and am horrified at all the cream going in. I'll be trying lower cal versions after Xmas.

Thanks for all the yummy coffee recipes, lyn - now is the perfect time to make them for guests.

Made the California Grill Lava Cakes last night and they are awesome. My sister was in ecstacy.

As I have said in the past...I want to eat at Tatanias! :upsidedow When i saw the coffee recipes, I too thought it would be the perfect time to post them. :)

[lynninpa]

I came across these two German Potato Soup recipes that sound yummy-and perfect for a cold, snowy day! One is from the Plaza Restaurant and the other from the Concourse Grill.

German Potato Soup: Plaza Restaurant

1 Medium onion, sliced
1/4 cup butter
3 Medium leeks (white part only)
2 lb (about 6 medium) potatoes
1 Ham bone, any size
1/4 tsp dried thyme leaves
6 cup chicken or beef stock
1/2 pt heavy cream
salt and white pepper to taste
Croutons

Brown onions to a light golden color in butter in a saucepan. Clean leeks well and slice. Peel potatoes and slice. Add leeks, potatoes, ham bone, thyme and stock (or water) to onion. Cover and simmer until potatoes are very soft. Remove ham bone, discard. Cool potato/leek mixture slightly. Puree in a food processor or blender and return to pot. Add cream and cook a few minutes longer. Season with salt and pepper to taste. Serve with croutons.
Makes about 6 servings.


German Potato Soup: Concourse Grill

1 cup onions, diced small
1 cup celery, diced small
1 cup carrots, diced small
2 cups potatoes, diced small
4 Tbsp bacon fat
4 chicken bouillon cubes
1/3 cups leeks, diced
1 tsp marjoram
1 1/2 cups instant potatoes
4 quarts of water
Salt & white pepper

Saute onions, celery & carrots in bacon fat for 5 minutes. Slowly add water, bouillon, leeks & potatoes and cook at a rolling simmer for about 20 minutes. Add instant potatoes, marjoram and salt & pepper to taste. Simmer 15 minutes.

[rcraw45425]

I know this has probably been discussed here dozens of times but I just had to put my two cents in. The 'Ohana scalloped potatoes are sinfully good. We had them today with our ham for Christmas dinner. Has anyone ever tried them using half & half instead of the heavy cream???

OMG, did you eat at our house????? I decided to bake a ham for dinner sice we had a rib roast last night and I figured that ham sandwiches would be good as we start to pack and organize. I also had to make stuffing/dressing (it's our new favorite, a Tyler Florence recipe that I tried for the first time at Thanks giving), recycled the asparagus casserole from last night and older DD asked for the 'Ohana potatoes, she had seen me print the recipe from this site. Well, she and I devoured the potatoes, younger DD dislikes cheese and DH was concentrating on stuffing. There are enough potatoes for Kelly and I if we don't stuff ourselves. I used the heavy cream since I had to have it for the stuffing, and I cheated and used the already sliced potatoes (think they're called Simply potatoes, they're in the refrigerated section at the grocery store). I also added more cheese, and would have probably increased the cream as well since I had a little over 1 pound of potatoes. Still, they were great!

[lynninpa]

Artist's Palette: House Salad with Poppy Seed Dressing

4 cups gourmet salad mix
2 Tbsp dried blueberries
2 Tbsp chopped walnuts
4 tbsp dried cranberries
1/2 each (?) diced red apple
1 cup Poppy Seed Dressing (recipe follows)

Place all ingredients in large bowl and toss lightly until salad mix is well coated with dressing.

Poppy Seed Dressing

1/2 cup white sugar
1/2 cup lemon juice
2 tsp diced onions
1 tsp Dijon mustard
1/2 tsp Kosher salt
3/4 cup Canola oil
1 Tbsp poppy seeds

Place first five ingredients in blender or food processor, when mixed well add oil slowly. Add poppy seed and blend for 10 seconds.

[lynninpa]

Cafe Lac Belle Vue (Lake Buena Vista Coffee) :goodvibes
Special Events, Walt Disney World

1 1/4 ounces almond-based liqueur
3/4 ounce brandy
Coffee
Whipped cream
Maraschino cherry

Ina lemon rimmed glass dipped in sugar, combine liqueur, brandy & coffee. Top with whipped cream and cherry.

[lynninpa]

Narcoossee's: Chicken Oriental Salad

2 cooked chicken breasts, sliced & chilled
4 ounces fresh pea pods
1/4 cup celery, diced
1/4 cup tomatoes, diced
1/4 cup carrots, julienned
1/2 cup chow mein noodles
1 head lettuce
Oriental Dressing (see below)
Sesame seeds, toasted
Scallions, sliced for garnish

Toss first seven ingredients together and top with dressing, sesame seeds and scallions.

Oriental 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 scallions, sliced
2 Tbsp ginger, minced
1 tsp red pepper flakes
1 tsp sesame seeds, toasted

Mix oils with vinegar. Add oyster sauce & sugar and blend well. Add remaining ingredients.

[lynninpa]

Le Cellier: Maple Dip Dressing

*Serve with fresh fruit.

1/4 cup maple syrup
2 Tbsp light brown sugar
1 & 1/4 cups sour cream
2 Tbsp whipping cream

Mix maple syrup & sugar together. Blend in sour cream and whip on low speed with an electric mixer until smooth. Add whipping cream and whip on high until mixture is light & creamy. Serve with fresh fruit. Keep any unused portion refrigerated.

[Tatania]

Well, 11.40 and the kitchen is sort of clean and I can finally rest. To be totally honest I wasn't in the best mood by the time everyone drifted over for Xmas dinner. By that time Mom and I had been working in the kitchen non-stop for over 5 hours while the 8 family members coming for dinner had been able to have a relaxing day. I announced that next year I'll be spending Xmas in Disney World and won't be cooking!

Anyway, the consensus was that the dinner was one of the best in everyone’s memory because the recipes could not have been better.

Andrew Sutton’s American Heritage Turkey and Gravy (p. 43) was superb. I used a normal Grade A turkey and had it in the brine for about 1 ½ days but it was so tender and flavorful. Since he had no stuffing recipe I made a pecan/raisin/bread stuffing that was excellent. After simmering the sauce on low for almost 3 hours it still wasn't thickening the way the recipe described so I made a roux and added it. That it made it the right thickness for me.

The Sweet Potato Hazelnut Gratin was (p. 24) was divine as well. My food processor broke today (long story involving me making a bad miscalculation which caused the processor to rip apart) so all the nuts and potatoes had to be processed by hand. Next time I’d cut the nuts a little finer – especially for the topping and try it with half and half. But the dish got praise all round. I’ll definitely make it again.

Hope everyone else had a fabulous Xmas dinner. Besides the Ohana Potatoes did anyone try some Disney recipes?

8 days till WDW!!! :banana: :banana: :banana:

[jimmytammy]

We have made pretzel bread twice according to the recipe on page 16 of this forum. It has been good both times and taste very much like the pretzel bread at Biergarten. Only problem is...it doesnt brown. It stays white! Help me, what are we doing wrong? We put the eggwash on top like it says which should help give it that golden brown color. So what else can we do, Any suggestions would be great!

[lynninpa]

We have made pretzel bread twice according to the recipe on page 16 of this forum. It has been good both times and taste very much like the pretzel bread at Biergarten. Only problem is...it doesnt brown. It stays white! Help me, what are we doing wrong? We put the eggwash on top like it says which should help give it that golden brown color. So what else can we do, Any suggestions would be great!
I compared a few different recipes for Pretzel Bread after reading your post. Although the "Disney" recipes all called for the same egg wash, a few recipes said to bake at 450 rather than 400 degrees. Maybe that would make the difference? An many "non Disney" pretzel bread recipes said to simply brush with beaten egg without the water. Hope this info helps! :)

[TigerKat]

lynninpa - Just wanted to say "Thank You" for all the work you do maintaining this thread. I LOVE the way it's organized by the type of dish on the first page, it makes it so easy to find what I'm looking for!!!:thumbsup2

[jimmytammy]

Thanks so much! I am going to try them both for good measure.

[lynninpa]

lynninpa - Just wanted to say "Thank You" for all the work you do maintaining this thread. I LOVE the way it's organized by the type of dish on the first page, it makes it so easy to find what I'm looking for!!!:thumbsup2

You are most welcome! And "Thank You" for saying "Thank You!" :goodvibes

[lynninpa]

Thanks so much! I am going to try them both for good measure.

Do let us know how they turn out, jimmy...or tammy! :thumbsup2

[llmurphy17]

I am not sure about how they prepare their steaks yet here is the recipe for the potatoes. :upsidedow

Le Cellier: Cream Cheese mashed Potatoes

Yield: 8 portions

2 pounds Idaho potatoes, peeled
1/8 qt. (1 stick) unsalted butter
1 cup (8 oz) cream cheese
1 cup warmed milk
1 Tablespoon Kosher salt
black pepper to taste

Boil or steam potatoes until tender.
Using a food mill or mixer, incorporate all ingredients and adjust seasonings as necessary.


Just wanted to Thank You again for the recipe. I made the mashed potatoes for Christmas Eve and they came out delicious!!! :love: and very easy to make. :woohoo:

[lynninpa]

Just wanted to Thank You again for the recipe. I made the mashed potatoes for Christmas Eve and they came out delicious!!! :love: and very easy to make. :woohoo:

:upsidedow You are very welcome! I love when Disers "come back" to let us all know how a recipe turned out! :upsidedow

[lynninpa]

We had this appy at Raglan Road and it was great! This recipe comes straight from RR's Head Chef's cookbook. :upsidedow

Raglan Road: Dalkey Duo (Beer Battered Cocktail Sausages with Mustard Mayonnaise)

Sunflower oil for frying
1 pound cocktail sausages, skinned

Beer Batter
1 & 3/4 cups regular flour, plus extra for dusting
1/2 cup corn flour
1/2 cup lager
1 & 1/4 Tbsp wholegrain mustard

Mustard Mayonnaise
10 Tbsp mayonnaise
7 & 1/2 Tbsp wholegrain mustard
Juice of 1/2 lime
Salt & freshly ground black pepper

Heat oil in a deep-fryer (or a deep-sided pan half full) to 350 degrees.
To make the batter, sift the flours into a bowl. Make a well in the center and add the lager & the mustard. Whisk the liquid ingredients together and then slowly whisk in dry ingredients until you have a smooth batter. Season to taste.
Dust the sausages in a light coating of flour and then dredge in the batter, shaking off any excess. Deep fry for about 5 minutes or until cooked through and golden brown. Drain well.
To make the Mustard Mayonnaise, place ingredients in a bowl. Season to taste and mix until well combined. Serve on the side for dipping.

[lynninpa]

Just wanted to note that this is not a Disney recipe. Yet many people claim that they are just like the ones that used to be sold in Canada in EPCOT.

Beaver Tails

1 pkg frozen whole wheat bread dough, thawed
oil or crisco for frying

Toppings: cinnamon/sugar, powdered sugar, honey, jam, chocolate syrup

Break off fistfulls of dough and shape into elongated slabs, the shape of your hand. Heat oil or crisco in a large, heavy fry pan. Drop dough, one or two at a time, into the hot oil and fry until both sides are golden brown. Drain on paper towels and serve with your choice of topping.

[Tatania]

We have made pretzel bread twice according to the recipe on page 16 of this forum. It has been good both times and taste very much like the pretzel bread at Biergarten. Only problem is...it doesnt brown. It stays white! Help me, what are we doing wrong? We put the eggwash on top like it says which should help give it that golden brown color. So what else can we do, Any suggestions would be great!

I read on the Disboards that the pretzel bread is imported from Canada and is not the same as the soft pretzel recipe. Pretzel Bread information (http://www.disboards.com/showthread.php?t=1632170)

[Tatania]

We had this appy at Raglan Road and it was great! This recipe comes straight from RR's Head Chef's cookbook

In case you have the cookbook, is there a recipe for his Banoffi pie or "Bates Banagher Banoffi Beauty". I had Banoffi Pie last summer in Ireland and it was crazy good. If Kevin's cookbook has a recipe I'd love to try it!

[Tatania]

Wild Forest Mushroom Chowder (Eatin'n'Drinkin')
Raglan Road, Downtown Disney
Serves 4 – 6

2 teaspoons olive oil
9 T butter, diced (at room temperature)
3/4 cup onion, finely chopped
1 garlic clove, crushed
1 1/4 lb wild mushrooms, chopped (such as chantarelle, oyster and ****ake)
2 fl oz white wine
4 cups vegetable stock or water
5 fl oz (1/4 pint) cream
salt and freshly ground black pepper


Heat a heavy-based pan and add the olive oil and about 2 T of the butter. Once the butter is foaming, add the onion, garlic and mushrooms to the pan and cook slowly for 4 to 5 minutes until tender but not colored. Take out and reserve some of the mushroom mixture to garnish the chowder.
Add the wine to the pan and cook until reduced by half, then season to taste with salt and pepper.
Add the vegetable stock or water, stirring to combine and bring to a boil. Reduce the heat and simmer for 15-20 minutes until slightly reduced and all the flavors have had a chance to combine.
Stir the cream into the pan and leave to simmer for another few minutes, then transfer to a food processor and whiz to a puree.
To serve, remove the soup from the heat and whisk in the remaining butter. Season to taste and ladle into warmed serving bowls, then garnish with the reserved mushrooms.

[Simbee3]

I absolutely love this thread.
Thanks for all of the hard work. But, I do have a request. Does anyone have the Beef Teriyaki? This one one of our familes favorites and I would love to recreate this dish for them.

[lynninpa]

I absolutely love this thread.
Thanks for all of the hard work. But, I do have a request. Does anyone have the Beef Teriyaki? This one one of our familes favorites and I would love to recreate this dish for them.

Happy to hear you are enjoying the Recipe Exchange, Simbee! Are you looking for the Beef Teriyaki from Kona Cafe or another Disney dining spot? :upsidedow

[lynninpa]

In case you have the cookbook, is there a recipe for his Banoffi pie or "Bates Banagher Banoffi Beauty". I had Banoffi Pie last summer in Ireland and it was crazy good. If Kevin's cookbook has a recipe I'd love to try it!

:wave2: I no longer have his cookbook. :guilty: Thankfully, I had copied a few of my favorites recipes! I do not recall a recipe for Banoffi Pie. I'll search around for you though!

[lynninpa]

Raglan Road: Wild Forest Mushroom Chowder

How I wish I was at Raglan Road right now! Thanks for a great recipe, Tatania. :cool1: By the way, you must try Ger's Bread & Butter Pudding from Raglan Road! If you can't make it to RR, the recipe is on page one. ;)

[Simbee3]

Happy to hear you are enjoying the Recipe Exchange, Simbee! Are you looking for the Beef Teriyaki from Kona Cafe or another Disney dining spot? :upsidedow


Thanks. I am looking for the recipe from Kona Cafe.

[lizzyb]

Has anyone tried the Le Cellier Mussel recipe yet?

[maraki527]

Does anyone have the recipe for Tangierine Couscous salad from Tangierine Cafe in the Morocco Pavillion in Epcot?

[lynninpa]

Does anyone have the recipe for Tangierine Couscous salad from Tangierine Cafe in the Morocco Pavillion in Epcot?

I found this recipe yet not sure if it is from Tangierine Cafe or Restaurant Marrakesh.

Couscous Salad
from Morocco, Epcot
Yield - 4 servings

Olive oil for sauteing
1/2 of a red onion
1 teaspoon chopped garlic
1/2 of a sweet red bell pepper
1/2 of a sweet green bell pepper
1/2 of a chopped zucchini
Salt and freshly ground pepper to taste
Nutmeg to taste
Cinnamon to taste
1/2 cup olive oil
1/4 cup raisins
1/4 cup chickpeas (garbanzo beans)
1 cup orange juice
12 ounces cooked plain couscous
2 tablespoons chopped fresh parsley


In a large nonstick skillet, saute onion, garlic, sweet bell peppers and zucchini in olive oil.
Season with salt, pepper, nutmeg and cinnamon. Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice.
Toss vegetable mixture with couscous and pan juices. Add parsley. Mound mixture onto a serving platter and garnish if desired.

[lynninpa]

Thanks. I am looking for the recipe from Kona Cafe.
Hopefully someone will have it! In the meantime, I will add it to the Requested Recipes list. :upsidedow

[Simbee3]

Thanks I will be waiting patiently.:thumbsup2

[sunshyne1023]

Oh these recipes sound so good!!! My daugher is picking a recipe a day so that we can make together! Thanks so much for sharing!

[akalittleeva]

We have made pretzel bread twice according to the recipe on page 16 of this forum. It has been good both times and taste very much like the pretzel bread at Biergarten. Only problem is...it doesnt brown. It stays white! Help me, what are we doing wrong? We put the eggwash on top like it says which should help give it that golden brown color. So what else can we do, Any suggestions would be great!

I've made soft pretzels before and one recipe I remember used a mixture of baking soda and water instead of an egg wash and they browned really nice. I think it was 4 tsp baking soda to 1/2 cup warm water to dissolve it. Another recipe called for dropping the shaped dough into boiling water and baking soda and boil just for a minute before baking, much like a bagel, but I didn't try that one.

[lynninpa]

Oh these recipes sound so good!!! My daugher is picking a recipe a day so that we can make together! Thanks so much for sharing!

Did you read the fine print in the rules for using any of these recipes, sunshyne? It clearly states that you must invite all of us over for dinner! :rolleyes1

[TigerKat]

Did you read the fine print in the rules for using any of these recipes, sunshyne? It clearly states that you must invite all of us over for dinner! :rolleyes1

:lmao:

[apostolic4life]

Traditionally or classically, large soft pretzels are made by way of duel cooking methods. The dough is made, shaped, boiled and baked. Like a bagel, these pretzels are traditionally boiled and fully cooked before going into an oven. This allows a nice soft inside to form while the outside gets that shine and chewy texture. Once the pretzel is boiled, it is placed on a rack to dry, brushed with a glaze (not a sweet glaze, but rather i.e. egg wash, salt water, oil, butter to facilitate the cooking of the crust) then baked to brown. I am not sure if this will help anyone with their pretzel issues, but I hope someone will benefit from the info.. Glad to help if I can!



:thumbsup2

[toyota631]

Would like to have the recipe to Grand Floridian Cafe's Margarita's Does anyone know? Thanks

[psimon]

Has anyone put these recipes in Master Cook format?

Just curious....

---Paul in Southern NJ

[lynninpa]

Traditionally or classically, large soft pretzels are made by way of duel cooking methods. The dough is made, shaped, boiled and baked. Like a bagel, these pretzels are traditionally boiled and fully cooked before going into an oven. This allows a nice soft inside to form while the outside gets that shine and chewy texture. Once the pretzel is boiled, it is placed on a rack to dry, brushed with a glaze (not a sweet glaze, but rather i.e. egg wash, salt water, oil, butter to facilitate the cooking of the crust) then baked to brown. I am not sure if this will help anyone with their pretzel issues, but I hope someone will benefit from the info.. Glad to help if I can!



:thumbsup2

:wave2: As always, thanks for the great info & tips, apostolic4life! :thumbsup2

[lynninpa]

Would like to have the recipe to Grand Floridian Cafe's Margarita's Does anyone know? Thanks

Here are the the ingredients for the signature Grand Margarita from the Grand Floridian Cafe. I will keep searching around to find the exact measurements for you, toyota631! :upsidedow

Grand Floridian Cafe: Grand Margarita

1800 Reposado Tequila
Grand Marnier
Lime Juice
Sweet & sour mix

[lynninpa]

ESPN Club: Chicken Wings

ESPN WINGS SPICE

1 ¼ oz celery salt

4 1/3 oz granulated garlic

4 ¾ oz white pepper

2 2/3 oz chili powder





ESPN WINGS SAUCE

1 1/3 oz Franks Hot Pepper Sauce (used to be Durkees Hot Sauce)

1 tsp. black pepper

10 flakes crushed red pepper

pinch ground white pepper

1 tbsp. Louisiana Gold Pepper Sauce

2 each chipolte pepper (smoked dried jalapeno)

1 ½ oz cayenne pepper





CITRUS MARINADE

(Makes 1 quart)

2 cups water

1 cup orange juice

1 cup sugar

1/2 cup salt

1/4 cup cracked black pepper

2 tbsp. basil

2 tbsp. oregano

1/4 cup onion powder





To prepare:

1. Use whole wing; soak overnight in citrus marinade

2. Drain; sprinkle ESPN SPICE generously covering entire wing.

3. On baking sheet, bake for 25 minutes at 375 degrees.

4. Remove from pan; drain fat.

5. Allow wings to cool completely.

6. Deep fry in canola oil at 360 degrees until very crisp.

7. Sprinkle wings with ESPN Sauce and toss in stainless steel or glass bowl.





Source: ESPN

[lynninpa]

Portobello Yacht Club: Farfalle Primavera

8 oz. Farfalle pasta
2 oz. Snow peas
2 oz. Asparagus (sliced)
5 oz. Heavy Cream
2 oz. Grana or Parmigiana-Reggiano Cheese
1 oz. Butter
1 oz. Tomatoes (diced)
Freshly grated Parmesan cheese to taste
Salt & pepper to taste

In a large saucepan of boiling salted water, cook the pasta for 8 to 10 minutes or until it is al dente, and drain it well. In a medium saucepan, heat the butter until melted, add the snow peas and asparagus and cook for one minute. Add cream, cheese and pasta and simmer until sauce thickens and mixture is combined well. Finish with a sprinkle of salt and pepper and Parmesan cheese to taste. Serve garnished with tomatoes. Serves 2.

Enjoy with a bottle of California chardonnay. ;)





From the kitchen of

Portobello Yacht Club

[CrazedDisFan]

:) 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!!!!!:)

here is the white meat marinade recipe for the turkey. :)

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.

[CrazedDisFan]

I would love to have the Ice Wine Martini recipe from Le Cellier, that drink is divine!

[lynninpa]

here is the white meat marinade recipe for the turkey. :)

Thank you, CrazedDisFan! I love when we can cross a requested recipe off the list! :thumbsup2

[lynninpa]

I would love to have the Ice Wine Martini recipe from Le Cellier, that drink is divine!

I will look around for this recipe for you and also add it to the list of Requested Recipes, CrazedDisFan. Maybe a fellow Diser will have this great recipe. :upsidedow

[BigMama]

Has Anybody Else Tried The Salmon Recipe From Le Cellier?? Well I Did!! And It Is Delicious!!

[lynninpa]

Has Anybody Else Tried The Salmon Recipe From Le Cellier?? Well I Did!! And It Is Delicious!!


Was it the entree or the appetizer? Ohhh, do tell us more, BigMama!! :goodvibes

[KarlaG4Kids]

Has Anybody Else Tried The Salmon Recipe From Le Cellier?? Well I Did!! And It Is Delicious!!

I would like to know more about this one too Big Mama. Most of the recipes aren't in my food plan, but this one just might be a good one for me.

[lynninpa]

Lapu Lapu :drinking1
Tambu Lounge

1 oz. Meyer's Rum
1/2 oz. Bacardi 151
Scorpion Mix (half sour mix and half orange juice)
Garnish: Cherry

Serve in a pineapple.

[lynninpa]

Kona Cafe: Kona Cool Sundown :drinking1

1 oz. Skol Vodka
1/2 oz. Raspberry Liquor
1/2 oz. Sour mix
3 oz. Cranberry juice
Garnish: Orange flag

Serve in a Hurricane glass.

[CoLand]

I've been looking for the recipe for Spoodles rigatoni. Can't seem to find it. Could you please add it to the request list. Thanks for the great thread.:thumbsup2

[lynninpa]

I've been looking for the recipe for Spoodles rigatoni. Can't seem to find it. Could you please add it to the request list. Thanks for the great thread.:thumbsup2


I did a quick search yet the only rigatoni recipes from Disney I came up with were from California Grill and Portobello Yacht Club. I will be happy to add it to the requested recipes list, CoLand, as well as keep looking for you. :upsidedow

[lynninpa]

Has anyone tried this recipe for Dole Whips? :confused3

Pineapple Dole Whips (A "copycat" recipe)

Prep: 10 min.
Freeze: 3 hrs.
Makes: 8 servings

2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1/2 cup chopped maraschino cherries, mini marshmallow or mini chocolate chips, (optional)
1-1/2 cups heavy whipping cream, whipped

Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth. Stir in cherries or marshmallow or chips, if desired.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.
Stir gently pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour. Serve.

[CrazedDisFan]

Recipe Review:

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

See p. 25 for the full recipe

We made these today for a New Year's Day party. I bought 6 lbs of drummettes and doubled the recipe. BIG MISTAKE! The seasoning doubled was fine. However, double the amount of sauce was ridiculous. I only ended up putting 1/2 of the amount on the 6 lbs. of wings and trashing the other 1/2. Also, in the future I would use 1/4 tsp. of ginger as they were quite 'gingery' compared to the 'Ohana ones.

However, with that said, we loved the wings. They were delicious and a great reminder of what we have to look forward to again at 'Ohana. :)

[lynninpa]

Oops! Duplicate post

[lynninpa]

Recipe Review:Ohana Wings


Thank you so much for taking the time to post a recipe review, CrazedDisFan! Your tips are great! :thumbsup2

[tiggerfan1]

Subscribing!! This is such a great thread! :goodvibes I'm definitely going to try one of these recipes soon. Thanks for organizing all of these great Disney recipes, lynninpa! :thumbsup2

P.S. Yikes! There are bugs on my screen! Oh, wait....never mind! :laughing: ;)

[lynninpa]

Subscribing!! This is such a great thread! :goodvibes I'm definitely going to try one of these recipes soon. Thanks for organizing all of these great Disney recipes, lynninpa! :thumbsup2

P.S. Yikes! There are bugs on my screen! Oh, wait....never mind! :laughing: ;)

Welcome to The Disney Recipe Exchange, tiggerfan1! Enjoy! :thumbsup2

[Donald & Daisy Duck]

This has to be one of my favorite threads! Of course, I don't cook all that often, but I sure do like to read the recipes!!

[Tatania]

Has Anybody Else Tried The Salmon Recipe From Le Cellier?? Well I Did!! And It Is Delicious!!

The Cellier serves a lot of salmon dishes with a Maple Glaze. Here's one I made the other night from the Epcot Food and Wine Festival cookbook.
It was very popular with everyone - and here, in the Pacific Northwest, people are very particular as to how salmon is prepared.

Maple Glazed Salmon with Arugula and Roasted Corn
from Epcot Food and Wine Festival, Canada
Serves 4

8 salmon filets, 4 ounces each with skin on one side
1/4 cup canola oil

Honey Maple Glaze
1 cup pure maple syrup
1 tablespoon orange blossom honey
2 tablespoons light brown sugar

Garnish
2 cups trimmed and washed arugula
2 tablespoons extra virgin olive oil
1/2 cup "Sweet and Salted" walnuts*
1 cup fresh corn kernels, roasted
salt and freshly ground pepper to taste

Preheat the broiler. Rub the salmon pieces with half of the canola oil. Season both sides of the salmon with salt and pepper. Set aside.
Meanwhile, combine all ingredients for the Honey Maple Glaze in a small saucepan and cook over low heat, just long enough to heat through all the ingredients and for the sugar to melt. Set aside and keep warm.
In a heavy bottomed frying pan, large enough to accommodate the salmon pieces in one layer, heat remaining canola oil under the broiler. Once the oil begins to smoke, carefully place the salmon pieces in the pan, skin side down. Cook salmon until golden brown on top, while remaining moist inside, about 8 minutes.
While salmon is cooking, toss the arugula with the roasted corn, olive oil and a pinch of salt and pepper. Divide the mixture among 4 dinner plates.
When salmon is done, place 2 pieces on each mound of arugula, drizzle with Maple Glaze and sprinkle with walnuts. Serve the remaining glaze in a sauce boat.
*available in specialty shops.

[Tatania]

Maple Glazed Salmon
Le Cellier, Canada Pavilion, Epcot
Serves 4-6

Candied Pecans:
2 oz. pecans, shelled, pieces
2 tsp. whole butter, unsalted
1 tbs. apple juice
* ½ tbs. turbinado sugar (sugar in the raw)
* pinch kosher salt
Salmon:
8 3-oz. salmon pieces (scales removed, skin on)
2 fl. oz. canola oil
6 oz. cleaned watercress
2 tsp. extra virgin olive oil
2 oz. candied pecans
8 fl oz. maple glaze
kosher salt
black pepper
Maple Glaze:
7 fl oz. maple syrup, pure
1 tbs. honey, orange blossom
2 tbs. brown sugar, light
pinch kosher salt
pinch black pepper, fresh ground

Preparation for Pecans:
1. Heat butter in a small saucepan over a medium high heat, until it just starts brown. Immediately add pecans stirring continuously. Stir 5-7 minutes until pecans are toasted.
2. Once pecans have toasted, add apple juice stirring constantly. When nearly all the apple juice has been reduced add the sugar and keep stirring until the pecans have been well coated, take caution not to burn the sugar.
3. Once pecans are well coated, turn out on to a cooling tray are all spaced apart to even cool. Allow pecans to completely cool in a low humidity environment. Reserve for salmon.

for Glaze: Combine all ingredients in small saucepan and heat over low heat. Heat just long enough to incorporate all ingredients and for sugar to liquefy. Remove from heat and reserve warm for salmon.

for Salmon:
1. Pre-heat oven to 425º. Place watercress in lightly iced water, to rinse and refresh. Remove from iced water and completely dry in salad spinner or between paper towels, set aside.
2. Remove any moisture from the salmon pieces by lightly using 1/4 of the canola oil. Season both sides of the salmon with kosher salt and pepper. Heat remaining 1.5 ounces canola oil in large heavy bottomed non-stick frying pan, large enough to accommodate salmon pieces without overcrowding, over medium high heat. Ensure that oil is evenly coating bottom of frying pan. Once the oil has just began to smoke carefully place the salmon pieces in the pan, skin side down, and lower heat to medium. Cook salmon on skin side until skin is evenly golden brown, turn salmon over and repeat. Remove salmon from pan and blot on paper towels to remove any oil or fat.
3. Transfer salmon to baking pan with raised sides, and drizzle each piece with half of the maple glaze, place in oven and bake until desired doneness. Time will vary depending on the thickness of salmon, average 5-10 minutes.
4. While salmon is baking, toss watercress with olive oil and a pinch of salt and pepper. Arrange watercress on four plates. When salmon is done place two pieces on each mound of watercress, drizzle with maple glazed and sprinkle with pecans.

[Tatania]

Good thing I have the ticker because I can't believe I have one day before I fly to Orlando. Especially when I look at my remaining "to do" list. Anyway, I've copied the requests for the restaurants I'm going to and might be going to and will do my best to badger the staff for recipes.

I'm confused about The Cellier request: 621: Sweet Potato Puree because I don't see it on the menu I looked at. What dish does it go with? I also don't see the 698: Ice Wine Martini listed on the online menu.

The Ultimate Lemon Martini can come off the request list because we have it here. I made a large pitcher for New Years and it was very strong. Because I did 20X the amount my sugar syrup may have been off a bit because it was a touch sweet for me.

[Camp Rd. Lady]

Tatania, Have fun! Wish I was leaving tomorrow. :thumbsup2

[BigMama]

The Cellier serves a lot of salmon dishes with a Maple Glaze. Here's one I made the other night from the Epcot Food and Wine Festival cookbook.
It was very popular with everyone - and here, in the Pacific Northwest, people are very particular as to how salmon is prepared.

Maple Glazed Salmon with Arugula and Roasted Corn
from Epcot Food and Wine Festival, Canada
Serves 4

8 salmon filets, 4 ounces each with skin on one side
1/4 cup canola oil

Honey Maple Glaze
1 cup pure maple syrup
1 tablespoon orange blossom honey
2 tablespoons light brown sugar

Garnish
2 cups trimmed and washed arugula
2 tablespoons extra virgin olive oil
1/2 cup "Sweet and Salted" walnuts*
1 cup fresh corn kernels, roasted
salt and freshly ground pepper to taste

Preheat the broiler. Rub the salmon pieces with half of the canola oil. Season both sides of the salmon with salt and pepper. Set aside.
Meanwhile, combine all ingredients for the Honey Maple Glaze in a small saucepan and cook over low heat, just long enough to heat through all the ingredients and for the sugar to melt. Set aside and keep warm.
In a heavy bottomed frying pan, large enough to accommodate the salmon pieces in one layer, heat remaining canola oil under the broiler. Once the oil begins to smoke, carefully place the salmon pieces in the pan, skin side down. Cook salmon until golden brown on top, while remaining moist inside, about 8 minutes.
While salmon is cooking, toss the arugula with the roasted corn, olive oil and a pinch of salt and pepper. Divide the mixture among 4 dinner plates.
When salmon is done, place 2 pieces on each mound of arugula, drizzle with Maple Glaze and sprinkle with walnuts. Serve the remaining glaze in a sauce boat.
*available in specialty shops.
that is the recipe I follow except for the garnish and i bake mine at 350 for about 45 mins. I cooked it stove top once and it was very messy so iI just bake it and it comes out just as good.

[gismo1554]

Has anyone put these recipes in Master Cook format?

Just curious....

---Paul in Southern NJ

Ive put them in to a word document (well semi have as not finished yet) but thats it and Ive excluded the fish recipes as don't eat fish or seafood so not comprehensive Im afraid

[gismo1554]

OK so I dont check the thread over Christmas as went home to folks, come back and have about a hundred different drinks to try out! I think its going to be a very drunken weekend

[CrazedDisFan]

Good thing I have the ticker because I can't believe I have one day before I fly to Orlando. Especially when I look at my remaining "to do" list. Anyway, I've copied the requests for the restaurants I'm going to and might be going to and will do my best to badger the staff for recipes.

I'm confused about The Cellier request: 621: Sweet Potato Puree because I don't see it on the menu I looked at. What dish does it go with? I also don't see the 698: Ice Wine Martini listed on the online menu.

The Ultimate Lemon Martini can come off the request list because we have it here. I made a large pitcher for New Years and it was very strong. Because I did 20X the amount my sugar syrup may have been off a bit because it was a touch sweet for me.


The Ice Wine Martini is not on the menu, but you can order it. I must say it is fantastic! I strongly advise you don't have more than 2 unless you want to have a stellar day and not remember a thing. :D I think they are stronger than the Lapu Lapu at the Poly!

[tiggerfan1]

I was wondering if anyone had the Rose and Crown's smoked salmon appetizer recipe. We liked how it was more of a mousse or spread rather than the traditional layers of cream cheese, smoked salmon and capers.

Thanks!

I found a Wilderness Lodge recipe for smoked salmon pate that sounds a lot like the smoked salmon appetizer that you had at Rose and Crown. Here's the recipe (from wdwrecipes.com):

Wilderness Lodge - Smoked Salmon Pate

1 lb. smoked salmon
1/8 cup heavy cream
1-2 drops Tabasco sauce
1/2 tsp. horseradish, drained
1/2 cup (1 stick) unsalted butter, softened
1/2 tsp. chives
salt and white pepper to taste (I'm sure you could use black pepper, too.)

In a food processor, puree salmon until smooth. Add all remaining ingredients and blend until well combined.




I'm sure that if you tweak the recipe a bit, you'll end up with a good recreation of Rose and Crown's smoked salmon appetizer. I hope this helps! :)

[lynninpa]

This has to be one of my favorite threads! Of course, I don't cook all that often, but I sure do like to read the recipes!!
Welcome! Hope you find something that you will like to try! :thumbsup2

[lynninpa]

Good thing I have the ticker because I can't believe I have one day before I fly to Orlando. Especially when I look at my remaining "to do" list. Anyway, I've copied the requests for the restaurants I'm going to and might be going to and will do my best to badger the staff for recipes.

Oh, I am sooo jealous, Tatania! I want to thank you for taking the time to try and get some of the Requested Recipes for us while you are in Disney-it's a wonderful gesture!
And thanks for posting two more great recipes. Salmon is my youngest son's favorite dish and so I will have to try out one of them!
Have a wonderful adventure, my friend! Looking forward to your return! :) :)

[lynninpa]

Wilderness Lodge - Smoked Salmon Pate

Yumm! Thanks, tiggerfan1! :thumbsup2

[lynninpa]

OK so I dont check the thread over Christmas as went home to folks, come back and have about a hundred different drinks to try out! I think its going to be a very drunken weekend

And I have more drink recipes to post! :drinking1

[quiltymom]

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

Yum Tuna Oscar!

Thanks...

[MickeyWanaBe]

Adding to the :drinking1

Hula Hoop from Classic Concoctions at the Pop Century
http://i203.photobucket.com/albums/aa73/baerstaci/DSC02798.jpg

1 ounce Malibu Rum
1/2 ounce Banana Liquor
1/2 ounce Melon Liquor
3 ounces Pineapple Juice
Splash of Grenadine

Serve on the rocks! :drinking1

[MickeyWanaBe]

Palo Chocolate Souffle I didn't see this one...
3 tablespoons butter, plus more for greasing the souffle cups
6 tablespoons sugar, plus more for dusting the souffle cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated

-Preheat over to 350. Set a full kettle of water on to boil.
-Butter six 4-ounce souffle cups and coat with sugar, set aside.
-Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
-Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
-Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
-Pour the batter into prepared souffle cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups.
-Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.

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

Makes 6 servings.

[TigerKat]

lynninpa - I saw this thread today and directed the OP here, haven't seen a post yet. Just wanted you to know.

http://www.disboards.com/showthread.php?p=22365444#post22365444

[lynninpa]

Adding to the :drinking1Hula Hoop from Classic Concoctions at the Pop Century


Cool! Thanks, MickeyWanaBe! :thumbsup2

[lynninpa]

Palo Chocolate Souffle

Yum! Sounds delish, MickeyWanaBe! Thank you for postingg!! :goodvibes

[lynninpa]

lynninpa - I saw this thread today and directed the OP here, haven't seen a post yet. Just wanted you to know.

http://www.disboards.com/showthread.php?p=22365444#post22365444

Cool! I just found your Dining Review tonight, TigerKat. Just wanted to say that you have done a fantastic job! Your reviews make me wish I was in WDW right now! Great job!:thumbsup2

[MickeyWanaBe]

Monte Cristo
Blue Bayou Restaurant - Disneyland

1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2 thick
8 thin slices ham
8 thin slices turkey
8 thin slices swiss cheese
3 cups canola oil
confectioners' sugar
blackberry preserves

-Line a cookie sheet with paper towels;set aside.
-Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes, or until smooth, scraping side of bowl.
-On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.
-Heat oil between 365 and 375 in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil.
-Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sanwiches. Cook one at a time, and allow the oil to reach the desired temperature between each.
-Sprinkle with confectioners' sugar, and serve with blackberry preserves on the side.

Serves 4

[MickeyWanaBe]

BBQ Sauce
Flame Tree

1 cup ketchup
1/4 cup rice wine vinegar
1/4 cup water
1/4 cup packed light brown sugar
2 tablespoons molasses
1 tablespoon worcestershire sauce
1 tablespoon mild chili powder
1 tablespoon paprika
2 tablespoons onion powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground cloves

-In a 2-quart saucepan, combine the ketchup, rice wine vinegar, water, brown sugar, molasses, worcestershire sauce, chili powder, paprika, onion powder, ground turmeric, ground cumin, garlic powder, and ground cloves.
-Bring the mixture to a simmer over medium heat, reduce the heat to low, and cook at a low simmer, stirring frequently, for 35 minutes, or until thickened.
-Use immediately or store, covered and chilled, for up to 2 weeks.

Yield: 1 1/2 cups

This barbecue sauce is especially good on pork and chicken - molasses is the secret.

[lynninpa]

Polynesian Resort: Back Scratcher :drinking1

1/2 oz. Meyer's Rum
1/2 oz. Light Rum
Fill with POG Juice
Top with Jack Daniels

Serve in a Hurricane glass.

[lynninpa]

And here is the BBQ Rub recipe from Flame Tree. :upsidedow

Flame Tree: BBQ Rub

2 lbs Sugar
8 ozs Season Salt
2 ozs Paprika
2 ozs Chili Powder
2 ozs Ground Black Pepper
1/2 ozs Garlic Salt
1/2 ozs Onion Powder
1 oz Cumin

[lynninpa]

Flame Tree: BBQ Sauce

Another great recipe! Thanks, MickeyWanaBe! :goodvibes

[MickeyWanaBe]

More :drinking1 from Top of the World Disney's Contemporary
These are from the old Cooking with Mickey cookbook volume II.

Monorail Pink
1 1/4 ounces gin
1 1/4 ounces pineapple juice
1 1/4 ounces orange juice
1 ounce grenadine
1/2 ounce lemon bar mix
1 1/2 ounces heavy cream
3/4 cup crushed ice
orange slice
maraschino cherry

-Mix gin, fruit juices, grenadine, lenon bar mix, and heavy cream in a blender with ice. Blend for 10 seconds. Pour into a tall glass. Garnish with orange slice and cherry.


Monorail Red
1 1/4 ounces tequila
3/4 ounce sweet licorice flavored liqueur
3/4 ounce grenadine
2 1/2 ounces lemon bar mix
2 ounces pineapple juice
3/4 cup crushed ice
maraschino cherry

-Combine tequila, licorice liqueur, grenadine, lemon bar mix, pineapple juice, and ice in a blender. Blend for 10 seconds and pour into a tall glass. Garnish with cherry.


Monoail Yellow
1 1/2 ounces rum
3 ounces orange juice
3/4 ounce coconut cream
2 1/2 ounces pineapple juice
3/4 cup crushed ice
maraschino cherry
orange slice

-Combine rum, orange juice, coconut cream, pineapple juice, and ice in a blender. Blend for 10 seconds and pour inro a tall glass. Garnish with cherry and orange slice.

Enjoy! :drinking1

[MickeyWanaBe]

Polynesian Resort: Back Scratcher :drinking1

1/2 oz. Meyer's Rum
1/2 oz. Light Rum
Fill with POG Juice
Top with Jack Daniels

Serve in a Hurricane glass.

DH had this and loved it! :thumbsup2 That's a lot of rum!

[lynninpa]

I am going to need one of these drinks to keep up with you, MickeyWanaBe! ;) Just teasing! Thanks for the great drink recipes! Ok, I'll have a glass of wine while updating the Recipe List. :rotfl:

[MickeyWanaBe]

I don't know if this is the same Cucumber Salad from ESPN that someone requested. The recipe I have says it is from Garden Gallery at the Disney Inn.

Cucumber Salad
2 cucumbers, peeled, seeded
1/2 teaspoon coarse kosher salt
1 cup plain yogurt
1 tablespoon extra-virgin olive oil
2 teaspoons white wine vinegar
salt
pepper
2 tablespoons dill, fresh, chopped
scallions, sliced, for garnish

-Peel cucumbers, cut in half lengthwise and remove seeds with a spoon. Slice 2 halves into thin crescents. Lay them on paper towles, sprinkle with coarse salt and refrigerate, uncovered, for 1 hour. -Remove cucumbers from refrigerator and pat dry. Combine yogurt, oil, vinegar, salt, pepper, and dill in a small bowl. Blend throughly and toss with cucumbers.
-Garnish with scallions and serve.

Yield: 4 servings

[smiller]

And here is the BBQ Rub recipe from Flame Tree. :upsidedow

Flame Tree: BBQ Rub

2 lbs Sugar
8 ozs Season Salt
2 ozs Paprika
2 ozs Chili Powder
2 ozs Ground Black Pepper
1/2 ozs Garlic Salt
1/2 ozs Onion Powder
1 oz Cumin



Thank you for posting this! I LOVED the rub at FTBBQ. Do you need to let it sit on the meat before you grill it? (I'm not the greatest at cooking, so I need to ask lots of questions!)

I am going to need one of these drinks to keep up with you, MickeyWanaBe! ;) Just teasing! Thanks for the great drink recipes! Ok, I'll have a glass of wine while updating the Recipe List. :rotfl:

Lynninpa - I'm having a glass of wine right now, too! :rolleyes1

[scrapbookinmickeyfan]

We were at Crystal Palace and they had a wonderful hot pasta dish. Unfortunatly I do not remember the name but would love to have the recipe. It was on the dinner buffet and was with the other hot foods. It had penne pasta (I think that is what it is called), it had apple smoked bacon, parmesan cheese and some other things.

My family loved this but I am not sure how to go about asking for the recipe. Any help would be great.

Lalona

[lynninpa]

I don't know if this is the same Cucumber Salad from ESPN that someone requested. The recipe I have says it is from Garden Gallery at the Disney Inn.



That's interesting-I have never heard of the Garden Gallery or The Disney Inn. Anyone? :confused3

[lynninpa]

Thank you for posting this! I LOVED the rub at FTBBQ. Do you need to let it sit on the meat before you grill it? (I'm not the greatest at cooking, so I need to ask lots of questions!)

When I use my own rub, I literally rub it into the ribs and loosely wrap and chill for at least 2 hours in the frig. :upsidedow

Lynninpa - I'm having a glass of wine right now, too! :rolleyes1
Fine, fine. Twist my arm. I'll have one more glass...:rotfl:

[MickeyWanaBe]

That's interesting-I have never heard of the Garden Gallery or The Disney Inn. Anyone? :confused3

Honestly I haven't either. I found the recipe in the Cooking with Mickey cookbook, volume II.

Maybe it is a Disneyland thing... :confused3

Well that is all for tonight. I am heading to bed. Good night!

[lynninpa]

We were at Crystal Palace and they had a wonderful hot pasta dish. Unfortunatly I do not remember the name but would love to have the recipe. It was on the dinner buffet and was with the other hot foods. It had penne pasta (I think that is what it is called), it had apple smoked bacon, parmesan cheese and some other things.

My family loved this but I am not sure how to go about asking for the recipe. Any help would be great.

Lalona

I will see what I can do and I will also add it to the list of Requested Recipes, scrapbookinmickeyfan! Anyone else happen to know the name of this dish? :upsidedow

[smiller]

That's interesting-I have never heard of the Garden Gallery or The Disney Inn. Anyone? :confused3

The Disney Inn is now Shades of Green. I'm not sure of the name of the restaurant, though.

When I use my own rub, I literally rub it into the ribs and loosely wrap and chill for at least 2 hours in the frig. :upsidedow


Fine, fine. Twist my arm. I'll have one more glass...:rotfl:

Thanks for the input! Ahh, maybe I'll have to go for another glass of wine, too! :drinking1