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<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!
- Thread starter lynninpa
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Tatania
Disney Foodie
- Joined
- Jul 26, 2007
It sure sounds like the Carrot Coconut Raisin Pineapple salad from Boma which I was almost my fave item on the buffet (The Cocomisu was THE best, LOL.) I made it last weekend and posted my notes for it. I wouldn't be surprised if the two are similar.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
There were 2 requests on page 12 for Boma desserts and I'm happy to say Shelley Oualach from the Disney Team at Boma provided both for us today be E-mail.
MELKTERT, South African Custard Pie
Boma Flavors of Africa, Disneys Animal Kingdom Lodge
Yield: 8 servings (1 pie)
1 each Pre-baked 9 Pie Dough Shell
2 cups Milk
2 each Cinnamon Sticks
6 each Peels from 6 Tangerines
1 each Vanilla Bean, split in half
½ cup Heavy Cream
¼ cup Cornstarch
1/3 cup Sugar
1/8 t. Salt
2 T. Butter
2 T. Apricot Jam
2 each Eggs
3 T. Sugar
¼ t. Cinnamon
1. Pre-bake the pie shell for 7 minutes until light brown in color.
2. Steep the milk with cinnamon, tangerine peels, and vanilla bean in a pot for about 3 minutes.
3. Remove pot from the heat and cover tightly for about 20 minutes. Then strain to remove the vanilla bean and peels.
4. Mix cream, cornstarch, sugar, and salt into a smooth paste. Temper into the milk.
5. Put the milk back on the stove and cook for about 2 minutes until mixture is heavily thickened.
6. Add the butter, then remove from the stove to cool to room temperature.
7. Brush the apricot jam on the inside of the pie shell.
8. Mix the eggs into the milk custard and pour into the pie shell.
9. Mix the 3 tablespoons of sugar and cinnamon together and sprinkle on top of the pie.
10. Bake the pie in a 350o oven for about 35 to 40 minutes until filling is slightly puffed and brown.
Note: Please remember these recipes are normally produced in larger quantities than needed for home consumption. While the culinary staff has adjusted the recipes to more closely suit your needs, you may need to adjust the spices and seasonings to achieve the exact taste you desire.
MELKTERT, South African Custard Pie
Boma Flavors of Africa, Disneys Animal Kingdom Lodge
Yield: 8 servings (1 pie)
1 each Pre-baked 9 Pie Dough Shell
2 cups Milk
2 each Cinnamon Sticks
6 each Peels from 6 Tangerines
1 each Vanilla Bean, split in half
½ cup Heavy Cream
¼ cup Cornstarch
1/3 cup Sugar
1/8 t. Salt
2 T. Butter
2 T. Apricot Jam
2 each Eggs
3 T. Sugar
¼ t. Cinnamon
1. Pre-bake the pie shell for 7 minutes until light brown in color.
2. Steep the milk with cinnamon, tangerine peels, and vanilla bean in a pot for about 3 minutes.
3. Remove pot from the heat and cover tightly for about 20 minutes. Then strain to remove the vanilla bean and peels.
4. Mix cream, cornstarch, sugar, and salt into a smooth paste. Temper into the milk.
5. Put the milk back on the stove and cook for about 2 minutes until mixture is heavily thickened.
6. Add the butter, then remove from the stove to cool to room temperature.
7. Brush the apricot jam on the inside of the pie shell.
8. Mix the eggs into the milk custard and pour into the pie shell.
9. Mix the 3 tablespoons of sugar and cinnamon together and sprinkle on top of the pie.
10. Bake the pie in a 350o oven for about 35 to 40 minutes until filling is slightly puffed and brown.
Note: Please remember these recipes are normally produced in larger quantities than needed for home consumption. While the culinary staff has adjusted the recipes to more closely suit your needs, you may need to adjust the spices and seasonings to achieve the exact taste you desire.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
MHENCHA MOROCCAN NUT COILS
Boma Flavors of Africa, Disneys Animal Kingdom Lodge
Yield: 12 servings
11 ounces Peanuts, chopped
10 ounces Pecans, chopped
5 ounces Almonds, chopped
6 ounces Walnuts, chopped
2 Eggs
3 ounces Orange blossom water
3 ounces Honey
6 ounces Sugar
8 ounces Powder sugar for rolling and filling
1 cup Butter, melted
12 sheets Phyllo dough
Method of Preparation
1. Prepare filling by mixing all nuts, eggs, Orange Blossom water, honey and sugar. This can be done a day ahead and kept chilled in the refrigerator.
2. When ready to use, roll out filling on a surface dusted heavily with powder sugar.
3. Roll the filling into an inch sized cylinder, about a foot long. Set aside.
4. Brush melted butter on 1 sheet of phyllo.
5. Place another layer of phyllo sheet and brush with butter.
6. Repeat until you have 4 sheets of phyllo.
7. Cut the phyllo sheets in half from left to right.
8. Place a roll of filling on the bottom edge of each half sheet.
9. Roll the phyllo away from you, encasing the filling with the phyllo.
10. Repeat the buttering of the sheets 2 more times. You will have a total of 6 rolls of filling encased in phyllo.
11. Brush the inside of a 10" pie pan with butter. Starting in the center of the pan, place the phyllo rolls in a coil.
12. Add the next rolls going outwards, from the center until the pan is completely filled.
13. Brush the top of the coil with melted butter.
14. Bake in a 350 oven for about 15 minutes or until golden brown.
15. When a bit cool, slice in to small pieces without removing it from the pan.
16. Sprinkle with cinnamon sugar, then serve.
Note: Please remember these recipes are normally produced in larger quantities than needed for home consumption. While the culinary staff has adjusted the recipes to more closely suit your needs, you may need to adjust the spices and seasonings to achieve the exact taste you desire.
Boma Flavors of Africa, Disneys Animal Kingdom Lodge
Yield: 12 servings
11 ounces Peanuts, chopped
10 ounces Pecans, chopped
5 ounces Almonds, chopped
6 ounces Walnuts, chopped
2 Eggs
3 ounces Orange blossom water
3 ounces Honey
6 ounces Sugar
8 ounces Powder sugar for rolling and filling
1 cup Butter, melted
12 sheets Phyllo dough
Method of Preparation
1. Prepare filling by mixing all nuts, eggs, Orange Blossom water, honey and sugar. This can be done a day ahead and kept chilled in the refrigerator.
2. When ready to use, roll out filling on a surface dusted heavily with powder sugar.
3. Roll the filling into an inch sized cylinder, about a foot long. Set aside.
4. Brush melted butter on 1 sheet of phyllo.
5. Place another layer of phyllo sheet and brush with butter.
6. Repeat until you have 4 sheets of phyllo.
7. Cut the phyllo sheets in half from left to right.
8. Place a roll of filling on the bottom edge of each half sheet.
9. Roll the phyllo away from you, encasing the filling with the phyllo.
10. Repeat the buttering of the sheets 2 more times. You will have a total of 6 rolls of filling encased in phyllo.
11. Brush the inside of a 10" pie pan with butter. Starting in the center of the pan, place the phyllo rolls in a coil.
12. Add the next rolls going outwards, from the center until the pan is completely filled.
13. Brush the top of the coil with melted butter.
14. Bake in a 350 oven for about 15 minutes or until golden brown.
15. When a bit cool, slice in to small pieces without removing it from the pan.
16. Sprinkle with cinnamon sugar, then serve.
Note: Please remember these recipes are normally produced in larger quantities than needed for home consumption. While the culinary staff has adjusted the recipes to more closely suit your needs, you may need to adjust the spices and seasonings to achieve the exact taste you desire.
This was and is one of my daughter's all time favorites - so for some of you old timers who remember the Disney Inn
Caddy Cooler
1/2 cup orange juice
2 tablespoons pineapple juice
2/3 cup frozen strawberries
1/2 cup crushed ice
Fresh mint spring or half an orange slice
Mix juices, strawberries and crushed ice in a blender for 15 seconds Serve in a 12-ounce glass. Garnish with mint sprig or half an orange slice.
Caddy Cooler
1/2 cup orange juice
2 tablespoons pineapple juice
2/3 cup frozen strawberries
1/2 cup crushed ice
Fresh mint spring or half an orange slice
Mix juices, strawberries and crushed ice in a blender for 15 seconds Serve in a 12-ounce glass. Garnish with mint sprig or half an orange slice.
The Lake Buena Vista club was the golf club at the Lake Buena Vista Golf Court. It is still there, but I don't believe they serve food. The Easter Brunch at the Lake Buena Vista Club was not to be believed. Back in the days when the Vacation Villas, Club Lake Villas and Tree Houses were the things. Almost all now the new Saratoga Springs Resort.
Whew - guess I go way back!!
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
Tomatican con Manchego (Tomato, Corn and Garbanzo Bean Stew with Manchego)
Epcot International Food and Wine Festival 2007, Chile
Serves 6
For The Vegetables
2 tablespoons olive oil
2 cups diced onions
1 cup garbanzo beans (I used the 1 tin, drained - about 1 3/4 cups)
4 cups drained canned tomatoes
1 cup frozen corn kernels
4 cups tomato juice
1 chili pepper, seeded and finely chopped
2 teaspoons ground cumin
1/2 cup coarsely chopped cilantro
1/2 cup coarsely grated Manchego cheese (the piece I had gave me about 1 1/2 cups grated)
For The Salsa
1/4 cup coarsely chopped cilantro
1/4 cup finely sliced green onions
1/4 cup finely diced red pepper
1/4 cup finely diced celery
1/4 cup Key lime juice
2 tablespoons olive oil
Hot sauce to taste
Sea salt and freshly ground pepper to taste
1. Preheat the oven to 350°F
2. For this stew, heat the olive oil in a large saucepan over medium heat. (I used an oven proof pot)
3. Add the diced onions and cook for 2 to 3 minutes or until the onions are soft.
4. Add the chick peas, tomatoes, and corn and cook for another 5 minutes.
5. Stir in the chili pepper, cumin and tomato juice. Bring the liquid to a boil, reduce the heat and simmer for 8 to 10 minutes or until slightly reduced. Taste for seasoning. (I added the cilantro at this point as it's not mentioned again for the stew)
6. Pour the vegetable mixture into an oiled 8" X 9" casserole dish and sprinkle the manchego cheese over the top of the vegetables. (I kept the vegetables in my oven proof pot because the stew is very liquid and there seems to be no point in transferring it).
7. Bake for 25 minutes or until the cheese is lightly browned.
8. In the meanwhile, make the salsa by combining all the ingredients in a small bowl. Taste for seasoning and set aside.
9. To serve, divide the vegetables among 6 serving plates and pass the Salsa separately.
Note: I made this for dinner tonight because I wanted a meat free, healthy entrée but I had my doubts because I generally do not like the taste of stewed tomatoes. I think 1/2 cup cheese would not have been enough because you get quite a large amount of stew and the melted cheese is the best part!
It actually turned out very tasty. I liked it and so did DS and his teenage buddy -who is making it a habit to be here at dinner time, LOL. He just loves trying all that Disney food. The Salsa is not really to my taste but it's fine when served slightly mixed into the stew.
Epcot International Food and Wine Festival 2007, Chile
Serves 6
For The Vegetables
2 tablespoons olive oil
2 cups diced onions
1 cup garbanzo beans (I used the 1 tin, drained - about 1 3/4 cups)
4 cups drained canned tomatoes
1 cup frozen corn kernels
4 cups tomato juice
1 chili pepper, seeded and finely chopped
2 teaspoons ground cumin
1/2 cup coarsely chopped cilantro
1/2 cup coarsely grated Manchego cheese (the piece I had gave me about 1 1/2 cups grated)
For The Salsa
1/4 cup coarsely chopped cilantro
1/4 cup finely sliced green onions
1/4 cup finely diced red pepper
1/4 cup finely diced celery
1/4 cup Key lime juice
2 tablespoons olive oil
Hot sauce to taste
Sea salt and freshly ground pepper to taste
1. Preheat the oven to 350°F
2. For this stew, heat the olive oil in a large saucepan over medium heat. (I used an oven proof pot)
3. Add the diced onions and cook for 2 to 3 minutes or until the onions are soft.
4. Add the chick peas, tomatoes, and corn and cook for another 5 minutes.
5. Stir in the chili pepper, cumin and tomato juice. Bring the liquid to a boil, reduce the heat and simmer for 8 to 10 minutes or until slightly reduced. Taste for seasoning. (I added the cilantro at this point as it's not mentioned again for the stew)
6. Pour the vegetable mixture into an oiled 8" X 9" casserole dish and sprinkle the manchego cheese over the top of the vegetables. (I kept the vegetables in my oven proof pot because the stew is very liquid and there seems to be no point in transferring it).
7. Bake for 25 minutes or until the cheese is lightly browned.
8. In the meanwhile, make the salsa by combining all the ingredients in a small bowl. Taste for seasoning and set aside.
9. To serve, divide the vegetables among 6 serving plates and pass the Salsa separately.
Note: I made this for dinner tonight because I wanted a meat free, healthy entrée but I had my doubts because I generally do not like the taste of stewed tomatoes. I think 1/2 cup cheese would not have been enough because you get quite a large amount of stew and the melted cheese is the best part!
It actually turned out very tasty. I liked it and so did DS and his teenage buddy -who is making it a habit to be here at dinner time, LOL. He just loves trying all that Disney food. The Salsa is not really to my taste but it's fine when served slightly mixed into the stew.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
January 30, 2008
Honey Crunch Cake
California Grill, Contemporary Hotel from today's Orlando Sentinel
Yield: 8-10 servings.
Sponge cake:
8 tablespoons unsalted butter, cut into pieces
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
3 large eggs
1/4 teaspoon salt
1 cup sugar
3/4 teaspoon almond extract
1/4 teaspoon vanilla extract
Honey crunch:
1 cup sugar
3 tablespoons each: water and corn syrup
2 1/4 teaspoons sifted baking soda
Honey simple syrup:
1/2 cup each: water and sugar
2 teaspoons honey
Honey whipped cream:
3 cups heavy cream
3/4 cup confectioners' sugar
5 tablespoons honey
1. For cake, heat oven to 375 F. Combine milk and butter in pan on low heat, stirring, until butter melts. Remove from heat. Mix flour and baking powder. In bowl, whip eggs to break up. Whip in salt. Gradually add sugar, whipping until mixture lightens. Add extracts. Gently whip in milk and butter mixture. Fold in flour mixture in 4 additions, mixing until smooth after each addition. Pour into buttered and flour-dusted 9-inch pan. (Line with buttered parchment paper, if desired.) Bake 15-20 minutes.
2. For crunch, combine water, sugar and corn syrup in pan. When temperature reaches 310 F, whisk in sifted baking soda. Turn off heat. Let mixture rise up without stirring. Pour onto a Silpat mat. Cool completely. Break into pieces; store in airtight container.
3. For syrup, bring water and sugar to boil. While still warm, whisk in honey. Refrigerate.
4. For cream, whip cream and sugar on medium 2 minutes. Add honey. Increase speed. Whip to medium soft peaks.
5. Cut cake in half. Drizzle bottom layer with syrup. Spread whipped cream on bottom layer. Arrange honey crunch on whipped cream and press into cream. Spread with a little more whipped cream. Set on top layer. Drizzle syrup on top layer. Frost top and sides with remaining whipped cream. Keep cake in refrigerator until ready to serve. Serve with remaining honey crunch.
Honey Crunch Cake
California Grill, Contemporary Hotel from today's Orlando Sentinel
Yield: 8-10 servings.
Sponge cake:
8 tablespoons unsalted butter, cut into pieces
1/2 cup milk
1 1/2 cups flour
2 teaspoons baking powder
3 large eggs
1/4 teaspoon salt
1 cup sugar
3/4 teaspoon almond extract
1/4 teaspoon vanilla extract
Honey crunch:
1 cup sugar
3 tablespoons each: water and corn syrup
2 1/4 teaspoons sifted baking soda
Honey simple syrup:
1/2 cup each: water and sugar
2 teaspoons honey
Honey whipped cream:
3 cups heavy cream
3/4 cup confectioners' sugar
5 tablespoons honey
1. For cake, heat oven to 375 F. Combine milk and butter in pan on low heat, stirring, until butter melts. Remove from heat. Mix flour and baking powder. In bowl, whip eggs to break up. Whip in salt. Gradually add sugar, whipping until mixture lightens. Add extracts. Gently whip in milk and butter mixture. Fold in flour mixture in 4 additions, mixing until smooth after each addition. Pour into buttered and flour-dusted 9-inch pan. (Line with buttered parchment paper, if desired.) Bake 15-20 minutes.
2. For crunch, combine water, sugar and corn syrup in pan. When temperature reaches 310 F, whisk in sifted baking soda. Turn off heat. Let mixture rise up without stirring. Pour onto a Silpat mat. Cool completely. Break into pieces; store in airtight container.
3. For syrup, bring water and sugar to boil. While still warm, whisk in honey. Refrigerate.
4. For cream, whip cream and sugar on medium 2 minutes. Add honey. Increase speed. Whip to medium soft peaks.
5. Cut cake in half. Drizzle bottom layer with syrup. Spread whipped cream on bottom layer. Arrange honey crunch on whipped cream and press into cream. Spread with a little more whipped cream. Set on top layer. Drizzle syrup on top layer. Frost top and sides with remaining whipped cream. Keep cake in refrigerator until ready to serve. Serve with remaining honey crunch.
deekaypee
DIS Veteran
- Joined
- Jul 8, 2006
January 30, 2008
Honey Crunch Cake
California Grill, Contemporary Hotel
Thank you, thank you, thank you!
You have made my DMIL, and by extension me, VERY happy!
disneyfav4ever
No matter how your heart is grieving, if you keep
- Joined
- Mar 19, 2005
I believe it's bourbon. That's what I used anyway, and it turned out fine.
I just saw a thread about the French Toast with Blueberries served at the Wilderness Lodge Is that you one you are referring to?
Disney's Wilderness Lodge French Toast
1 (8 ounce) loaf French bread
1 cup fresh blueberries
2 cups milk
3 large eggs
1/4 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 cup sugar
1/4 teaspoon cinnamon
2 tablespoons butter or margarine
Cut 1 (8 ounce) loaf French bread diagonally into eight 1 1/2-inch thick slices. Cut a 2-inch-long slit 1 inch deep in top of each slice to form a pocket. Divide 1 cup fresh blueberries into 8 portions; fill pockets with berries.
Whisk together 2 cups milk, 3 large eggs, 1/4 cup sugar and 1/4 teaspoon vanilla extract in large bowl. Combine 1/4 cup sugar and 1/4 teaspoon cinnamon in cup. Set both aside.
Soak bread slices in egg mixture 30 seconds to 1 minute.
Meanwhile, melt 1 tablespoon butter or margarine in large nonstick skillet over medium heat. Cook 4 bread slices until golden, turning once, 4 to 5 minutes. Transfer to platter; cover and keep warm. Wipe skillet. Repeat process with another 1 tablespoon butter and remaining bread.
Transfer French roast to 4 serving plates; sprinkle tops with cinnamon-sugar. Serve with maple syrup, if desired.
Servings: 4 Source: Ladies Home Journal March 1998 - Disney's Wilderness Lodge, Orlando, FL
ILoveDisney&Cruising
<font color=peach>DVC member since 2006 ... wish w
- Joined
- Aug 10, 2007
Is Boma's Fried Oreos recipe on here somewhere? I tried searching but couldn't find it.
Grumpy Grandma
DIS Veteran
- Joined
- Dec 27, 2005
Thanks to everyone for all the great recipes - just looking thru the index I found lots I want to try
I have added it to the list of Requested Recipes and will let you know if I or someone else finds & posts the recipe, ILoveDisney&Cruising.
Thank you, Amyg, for the recipe and the review!
disneyfav4ever
No matter how your heart is grieving, if you keep
- Joined
- Mar 19, 2005
I have the Maui potatoes from Ohana in the oven right now! I'll let you all know how they taste after they're done. 
Sounds delish, cc1075. Thanks for posting!
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