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[Tatania]

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

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

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

 

[Disney*Dreamer]

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

 

[Tatania]

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

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

 

[lynninpa]

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

WCC: Triple Chocolate Moose Stampede

1 chocolate cake

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

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

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

Garnishes:
Whipped cream, chocolate syrup and maraschino cherry


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

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

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

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

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

 

[gismo1554]

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

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

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

 

[gismo1554]

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

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

 

[melissaknits]

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

 

[lynninpa]

This is direct from Le Cellier!

Prince Edward Island Mussels “Chowder Style”

LeCellier Steakhouse, Epcot​

Yields 1 portion​

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

Presentation or Assembly

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

 

[Disney*Dreamer]

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

 

[lynninpa]

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

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

 

[TWyn]

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

You're very welcome. Happy to share!

 

[akalittleeva]

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

Prince Edward Island Mussels “Chowder Style”

LeCellier Steakhouse, Epcot​

Yields 1 portion​

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

Presentation or Assembly

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

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

 

[lynninpa]

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

You are most welcome!

 

[lynninpa]

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

 

[Tatania]

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

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

 

[Camp Rd. Lady]

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

 

[PIRATEGIRL007]

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

 

[Tatania]

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

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

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

 

[dcibrando]

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

 

[lizzyb]

Thanks soo much Lynninpa!