<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!
- Thread starter lynninpa
- Start date
CrazedDisFan
<font color=darkorchid>Let's just say there were f
- Joined
- Aug 7, 2003
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.
I think they are stronger than the Lapu Lapu at the Poly!
tiggerfan1
DIS Veteran
- Joined
- Nov 10, 2007
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!
Welcome! Hope you find something that you will like to try!
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!
MickeyWanaBe
I love Big Bang!
- Joined
- Nov 29, 2004
Adding to the 
Hula Hoop from Classic Concoctions at the Pop Century
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!
Hula Hoop from Classic Concoctions at the Pop Century
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!
MickeyWanaBe
I love Big Bang!
- Joined
- Nov 29, 2004
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.
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
DIS Veteran
- Joined
- Apr 29, 2006
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
http://www.disboards.com/showthread.php?p=22365444#post22365444
Adding to the
Cool! Thanks, MickeyWanaBe!
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!
MickeyWanaBe
I love Big Bang!
- Joined
- Nov 29, 2004
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
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
I love Big Bang!
- Joined
- Nov 29, 2004
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.
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.
MickeyWanaBe
I love Big Bang!
- Joined
- Nov 29, 2004
More 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!
from Top of the World Disney's ContemporaryThese 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!
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