Here are the last few recipes from the Contemporary that I have.
POPPY SEED ANGEL FOOD CAKE
Chef Pleau of California Grill
2½ c cake flour
1½ tsp. salt
2 tsp cream of tartar
1 Tbl cornstarch
11 egg whites
2 c sugar
2 c confectioners' sugar
1 Tbl vanilla extract
Zest of 1 lemon
½ c poppy seeds
Sift together flour, salt, cream of tartar and cornstarch and set aside. Beat egg whites at high speed. When they begin to thicken, slowly add sugars and whip to medium stiffness. Add vanilla extract. Stir lemon zest and poppy seeds into dry mixture, then gradually fold into meringue. Pour into two ungreased loaf or tube pans. Bake at 325 degrees for about 50 minutes. (A toothpick should come out dry, with a few crumbs.)
Remove the cakes from the oven and let them cool upside-down on a rack. Serve with a sauce made from seasonal fruits. Pleau likes strawberry-rhubarb, which he makes with strawberries, rhubarb, sugar and a little water. While the sauce is cooking, he samples it—adding more fruit if it tastes too sweet, more sugar if seems too tart.
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ROASTED LEG OF LAMB WITH GOLDEN RAISIN AU JUS
TOP OF THE WORLD
1 leg of lamb
20 garlic cloves
8 sprigs rosemary
2 oz kosher salt
1 oz coarse black pepper
2 carrots, chopped
1 onion, chopped
½ stalk celery, chopped
1 c vegetable oil
1 gal water
1 c white wine
4 bay leaves
2 c golden raisins
Season leg with salt, pepper and rosemary. Place 10 cloves of garlic inside the leg in different areas using a sharp knife to make small slices in meat. Tie with butcher string.
Take a roasting pan and make it extremely hot to sear the leg. Place oil in pan and then add leg, searing until golden brown on all sides, then remove.
Sauté remaining garlic and vegetables, then deglaze pan the pan with the white wine. Reduce by half and add water and place lamb on top of vegetables. Roast at 325ºF for 1 ½ to 2 hours or until internal temperature reaches 110ºF for a medium rare leg of lamb.
Strain au jus, skim off fat and add raisins. Season with salt and pepper to taste.
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Rose Petal Salad
Top of the World and Gulf Coast Room Contemporary Resort
Yield: 6 servings
3 heads Bibb lettuce
3 pink sweetheart roses
2-3 fresh tangerines depending on size
6 sprigs watercress
6 tangerine blossoms if available
Fill sink or large dishpan with cold water. Submerge lettuce in water, dipping head up and down in water.
Remove and let drain upside down on towel for a few minutes. Cut out core and set aside.
Place roses in water dip up and down, drain and cut off stem end. Set aside.
Peel tangerines and cut in sixths crosswise.
Remove seeds and set aside.
To serve cut lettuce heads in half and place on chilled salad plates. Place tangerine slices on the side of lettuce and sprinkle with rose petals. Garnish with watercress and tangerine blossoms.
Chill until serving time. Serve with the dressing of your choice.
<Source> Cooking with Mickey around Our World 1986
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TOP OF THE WORLD PANCAKE MIX
Top of the World, Contemporary Resort
1 egg
4 Tbl oil
1/3 c milk
1/3 c water
2 tsp vanilla extract
2 c buttermilk pancake mix
4 Tbl sugar
1 tsp baking powder
With a whisk, mix egg, oil, milk, water and vanilla in a bowl. In another bowl blend pancake mix, sugar and baking powder. Gradually add dry ingredients to liquid mixture, mixing well with a whisk.
Cook pancakes on a slightly greased griddle over medium heat using about ¼ cup batter for each pancake. When top of pancake is dry, turn and cook 2 minutes longer. For thinner pancakes, increase water to 2/3 cups.
<Source> Cooking with Mickey around Our World 1986
Index updated through this post.