I'll try and squeeze everything into one post to save space on the thread
Root Beer Sweet Potatoes Sauce
I have a very slightly different version - supposedly authentic but I can't vouch for it.
Root Beer Bourbon Sweet Potatoes
Hollywood and Vine, Hollywood Studios
Fresh California Sweet Potatoes, peeled & sliced in 1/2" rounds
4 cups root beer
2 tablespoons lemon juice
1 cup bourbon
Pinch ground cloves
3/4 cup brown sugar
1/4 cup margarine
6 tablespoons corn starch mixed with 3/4 c water
Bake or roast sweet potatoes at 350 degrees F. (preheated) until soft. Meanwhile, combine lemon juice, root beer, bourbon, cloves, brown sugar and margarine in saucepan. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Blend corn starch with 3/4 cup water. Add to mixture in saucepan and stir until slightly thick. Pour over sweet potatoes.
I think the version of the Boma Butternut Squash soup you posted, piratesmate, seems more like what they serve the restaurant then the version they put into the Delicious Disney cookbook. I made the recipe from the cookbook, and my reviews were that it tasted way to sour - at least for me. The restaurant version has a sweet taste.
The Sweet Pizza with Vanilla Olive Oil you posted is slightly different in the Cookbook version. I'll post so you can compare. The sugar amounts differ, the mango is peeled and the method is slightly different.
Palo, Disney Cruise Line (from Cooking with Mickey 2004)
Yield: 8 servings
Pizza Dough
3 cups Plain Flour
½ Tbsp Yeast
1 Tbsp Salt
½ cup Olive oil
------
1 cup water
1 ¼ cups Sugar
4 Mangoes (peeled and thinly sliced)
1 Vanilla bean, split
1/3 cup olive oil
1 cup Mascarpone cheese
2 cups Raspberries
1 cup Blueberries
¾ cup Almonds, toasted
¼ cup shredded fresh mint leaves
1. Sieve the flour, place in a mixing bowl, add the dried yeast and salt, make a well in the center and gradually mix in the oil and ¼ cup of water, mix until a smooth dough has been formed. Let rest for 3 hrs.
2. Boil water and 1 cup sugar together in a medium saucepan for about five minutes to make syrup. When syrup is ready, dip the mangoes in for five seconds to launch, and remove, using a slotted spoon.
3. Extract the seeds from the vanilla bean and add to the syrup allow to cool slightly. Once cool, mix in the olive oil.
4. Add 2 cup of raspberries to small pot, add ¼ cup of sugar and 1 cup of water, boil together for 2 minutes, liquidize the mix and then strain in a fine strainer. Set aside to cool.
5. When the dough has been rested cut into 8 even sized pieces, roll into a ball and allow to rise in a warm place until the mix has doubled in size. When doubled in size, On lightly floured surface, roll the dough into an even sized round pizza shaped, about 14 inches in diameter. Mark the dough all over with a fork and place onto an oven tray or pizza ring.
6. Using a pastry brush, coat dough with a thin layer of syrup. Bake in a preheated oven for about 10 minutes, until dough is cooked but not very brown. Cool slightly before proceeding. Spread the mascarpone cheese evenly over the pizza dough. Spread the raspberry sauce over the mascarpone cheese. Arrange slices of mango on top the pizza in a spiral. Coat the blueberries with the syrup and sprinkle over the pizza.
Reduce oven heat to 350°F and bake for about 5 minutes, until mixture is set and dough is slightly more browned.
Remove pizza from the oven and sprinkle the toasted almonds on top of the pizza.
Garnish with a shredded mint. Drizzle with the olive oil syrup and cut into eight wedges for serving.
apostolic4life - you made an interesting point about tomatoes. The tomatoes we eat today bear very little resemblance to the "original" tomatoes that originated in Central America. Early accounts from Europeans describe it as being very acidic - and it was not smooth and round the way it is today.
I'm still transcribing the entire "
Cooking with Mickey and the Disney Chefs, 2004", because I plan to give the cookbook to my niece for her birthday. I haven't been posting all the recipes, but will post these from the Cruise Line section:
Eggs Benedict
Disney Cruise Line
Yields: 6 servings
Hollandaise Sauce
2 cups clarified butter (below)
1 whole shallot, finely chopped
3 black peppercorns, cracked
2 tablespoons white wine vinegar
3 egg yolks
Salt, to taste
1 to 2 drops Tabasco sauce
Clarified Butter
Put 6 sticks of butter in saucepan over medium heat, just to melt, then reduce heat to medium low and simmer, skimming top occasionally, for 20 to 30 minutes, until the solids are completely separated from the butter. The solids will be at the bottom and the clarified butter on top. 6 sticks of butter yields about 2 cups clarified butter.
1. Add 1 tablespoon clarified butter to a sauté pan. Add the shallots and sauté until translucent. Add the cracked black peppercorns and the white wine vinegar. Cook until liquid is reduced by half.
2. Put the egg yolks in a stainless steel bowl. Strain the white wine vinegar into the bowl. Place over a double boiler. Using a figure 8 motion, gradually whisk the rest of the clarified butter in a slow stream, to a thick emulsion. Add salt and Tabasco sauce to taste.
Poached Eggs
6 cups water
1 tablespoon white vinegar
12 fresh eggs
1. Bring the 6 cups of water and the 1 tablespoon vinegar to a boil in a saucepan. Reduce heat to a simmer. Crack the eggs into the water, 1 egg at a time, and cook until the egg white is firm and the yolk is still runny.
2. Gently remove from the saucepan with a slotted spoon, and strain any excess liquid.
To serve:
6 English muffins
12 pieces Canadian bacon
2 tablespoons chopped chives
1. Split an English muffin and lightly toast on both sides
2. Keep the Canadian bacon in a little simmering water, or sauté briefly.
3. Place the 2 English muffin halves in the center of a plate with one piece of Canadian bacon on top of each. Cover the eggs with the Hollandaise Sauce, and garnish with the chopped chives.
Cooks Note:
be sure to cook the Hollandaise sauce over hot, but not boiling, water. This rich Eggs Benedict is a favorite for brunch in restaurants on both Disney cruise ships. The Hollandaise is the tricky part. Be sure to stir the sauce constantly and add the melted butter slowly - a whisk is the best tool. The sauce must be stirred constantly, and a wooden spoon or wire whisk is the best tool. This is good served with a mimosa - sparkling wine or champagne mixed with freshly squeezed orange juice.
Mozzarella and Tomato Salad
Palo, Disney Cruise Lines (from Cooking with Mickey, 2004)
Yield: 4 servings
8 Tbsp. balsamic vinegar
4 Tbsp. Extra virgin olive oil
4 cups mixed greens
8 oz fresh mozzarella cheese, sliced into 1/4" rounds
4 plum tomatoes, quartered and seeded
4 Tbsp. Basil pesto (can be purchased at the grocery store)
1 tsp. chopped fresh chives
4 chives, cut in half, for garnish
Sea salt, to taste
Freshly ground black pepper, to taste
1. Mix the balsamic vinegar with the olive oil in a small bowl.
2. Toss the greens with half of the balsamic vinaigrette and portion onto 4 plates.
3. Place the mozzarella on top of the greens. Lay the tomatoes on top of the mozzarella. Add pesto and drizzle remaining vinaigrette onto cheese and tomatoes. Sprinkle with chopped chives. Place the lengthwise-cut chives on top of the salad. Sprinkle with salt and pepper to taste.
Cooks Note:
this Chef recommends balsamic vinegar from Italy's Modena region, aged at least 8 years. This refreshing salad is best when ripe summer tomatoes are in season. For maximum flavor, chill the greens, but keep the tomatoes and mozzarella at room temperature.
Wild Mushroom Risotto
Palo, Disney Cruise Line (from Cooking with Mickey, 2004)
Yield: 6 – 8 servings
1 ounce dried porcini mushrooms
3 cups vegetable stock
4 cups chicken stock
2 cups sliced fresh mushrooms, any variety
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 medium leek, white part chopped
1 garlic clove, minced
4 tablespoons chopped Italian parsley
1 pound Arborio rice
2/3 cup white wine
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish
1. Please porcinis in a bowl and cover with boiling vegetable stock. Steep for 30 minutes. Remove mushrooms with a slotted spoon; set aside. Strain stock through a fine sieve and add to chicken stock.
2. Sauté fresh mushrooms and 1 tablespoon of oil in a skillet until tender; set aside.
3. Melt butter and remaining tablespoon of olive oil in a large pan. Add onion, leeks, and garlic, and cook over medium heat until the onions are transparent. Add 2 tablespoons of parsley and the rice, and stir to coat.
4. Add the wine, and stir until it is evaporated. Then add mushrooms and stir, reduce heat, and add a ladle of chicken stock.
5. Stir the rice until the liquid is absorbed, add another ladle of stock, and continue in this manner until all the stock has been added and rice is tender but firm.
6. Remove from heat, and add Parmesan and remaining parsley. Season with salt and pepper and garnish with fresh basil.
Cooks Note:
try a variety of wild mushrooms, including chanterelle, shiitake, Portobello and oyster for a nutty, earthy flavor. Risotto takes patience, as you must continue to stir and add liquid - be sure to use Italian Arborio rice.
Baked Clams with Sun-Dried Tomatoes
Captains Gala Dinner, Disney Magic Ship
Yield: 4 servings
Clams
24 fresh littleneck clams (6 per portion)
1 cup white cooking wine
1 cup fish stock
3 shallots, finely diced
1/4 cup unsalted butter
2 garlic cloves, crushed
Sun-Dried Tomato Mixture
1/3 cup coarse breadcrumbs
3 tablespoons reserved clam broth
1/4 cup sun-dried tomatoes, packed in olive oil, finely chopped
2 tablespoons finely chopped Italian parsley
1/4 cup (1/2 stick) unsalted butter
1 large egg
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Wash the fresh clams thoroughly in cold water, removing any excess growths on the outer shells. Place in an 8-quart pot with lid. Add the white wine, fish stock, shallots, butter, and garlic, and seal the pot with a lid. Place on medium heat, so that the clams gradually open through steaming (this should take no longer than 5 minutes).
When clams have opened, strain off the broth and refrigerate. Save 3 tablespoons of broth for the mixture. Remove the clams from the shell, retaining the bottom shells for later.
Preheat the oven to 375°F. Place the breadcrumbs in a bowl and add 3 tablespoons of the reserved clam broth; gradually mix together. Roughly chop the grilled clams and mix with the breadcrumbs. Add the remaining ingredients and mix well. Using a teaspoon, spoon the mixture into the reserved bottom shells until the mixture is just above the lip of each shell. Place on a baking sheet. Cover and refrigerate until ready to bake.
To Serve: preheat the oven to 375°F. Bake the clams for 10 minutes or until golden brown. Garnish with a quartered lemon.
Cooks Note:
this recipe is often requested by guests. The number of clams you serve per-person varies depending on the clams’ size.
Soft-Shell Crab Tempura
Lumière’s, Animator’s Palette, Parrot Cay, DCL (From Cooking with Mickey and the Disney Chefs, 2004)Yield: 4 servings
Ginger and Soy Sauce
2 tablespoons olive oil
1 tablespoon minced, peeled, fresh gingerroot
1 tablespoon diced onion
1/2 cup light soy sauce
1/2 cup vegetable stock
1 tablespoon cornstarch, mixed with 2 tablespoons water
Place olive oil, ginger, and onion in a heavy-bottomed pan. Sauté gently until the onion is translucent. Add soy sauce and vegetable stock. Cook over medium-high heat until liquid is reduced by one-third. Whisk in cornstarch and water mixture to thicken slightly; set aside.
Tempura
1 box tempura batter mix
5 cups vegetable or peanut oil, for frying
1 packet glass noodles
4 soft-shell crabs
Cornstarch
1 lemon, quartered
1 green onion, cut into 2 -inch -long pieces and fanned at the top, for garnish (optional)
Prepare tempura batter according to package directions. Let stand for a few minutes. Heat oil to 350°F in a deep-fat fryer or 3-quart, heavy-bottomed saucepan. Pull the glass noodles apart. Place into deep fat fryer for 4 -5 seconds, or until the noodles float back up to the top. Remove noodles with slotted spoon and place on paper towels to drain.
Coat the soft-shell crabs with the cornstarch and shake off the excess. Dip the crabs into the batter and shake off the excess. Place crabs into deep-fat fryer and cook until golden and the crabs float on the surface of the oil. Place on paper towels to drain.
Put noodles and crabs on four plates; garnish with lemon and green onion. Serve with sauce.
Cook's notes: When soft-shell crabs are in season, this decadent, deep-fried version is on the menu on the DCL. Though the shell is soft and edible, there are parts of the soft-shell crab that should be removed before cooking. Ask your seafood market to prepare the crabs for you by removing inedible parts.
