<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

[Tatania]

Kona Cafe bread recipe?

Hoping someone can give me the recipe to the new bread at the Kona. They are serving it at Dinner with Macadamia Nut Butter....... It is out of this world. DH & I at the whole thing waiting for our meal.

The Polynesian is a very tough place to get recipes from after the fact as they tend NOT to respond to written requests for recipes. I've written regarding the bread a few times and nothing. Your best bet is to ask someone who is going (check the trip reports) and see if they would get it from their server. I got a stash of recipes from my server at the Kona Cafe.

I am looking for the exact recipe for the margarita at ohana's or cape may as they tasted exactly the same.

Regarding the Margarita request: do you mean the Maui Margarita, the Grand Margarita, the Cactus Pear Margarita, the Passion Fruit Margarita, the Patron Platinum Margarita or the Patron PAMA-rita - as all are on the menu?

 

[figgy4me]

The Polynesian is a very tough place to get recipes from after the fact as they tend NOT to respond to written requests for recipes. I've written regarding the bread a few times and nothing. Your best bet is to ask someone who is going (check the trip reports) and see if they would get it from their server. I got a stash of recipes from my server at the Kona Cafe.

I just knew I would not have a problem. After all, I could just come to the disboards and find ANYTHING!

Oh, well...... next time I will have to ask - even if I just think I might want it.

 

[Debbie6221]

I have been searching high and low for the salad recipe from 1900 Park Fare Gala feast. I am pretty sure it was a Greek salad. It had olives, onions, dark greens and even capers in it! Oh, I loved it!

 

[denman007]

Regarding the Margarita request: do you mean the Maui Margarita, the Grand Margarita, the Cactus Pear Margarita, the Passion Fruit Margarita, the Patron Platinum Margarita or the Patron PAMA-rita - as all are on the menu?

I would assume it was the Grand. I simply asked for a margarita and they brought me one. Thanks.

 

[Tatania]

We were just at Raglan Road on Sunday and I had the Salmon of Knowledge (broiled salmon wrapped in smoked salmon). It was absolutely amazing! I didn't see the recipe listed here (and of course didn't think to ask for the recipe while at the restaurant because I figured I could find it on the Dis) so I've emailed & asked for it. Of course I'll post it but if anyone happens to have it already could you let me know? I'm dying to make it for dinner.

Raglan Road sent me the instructions for this but it was very bare bones (like no details on how to make the mashed potatoes, leeks, cook the salmon or the amount of each ingredient). Luckily Kevin Dundon demonstrates many of his recipes on the UKTV food network (and other shows) plus he has a website which features loads of his recipes - including many from his cookbook. He did an almost identical recipe on UKTV which I used (plus his recipes for mashed potatoes and sauteed leeks) to fill in the blanks.


Salmon of Knowledge - fresh salmon topped with smoked salmon, baked and served with a maple glaze
Raglan Road, Pleasure island, WDW
Serves 4

4 slices of salmon filet (about 8 oz each) cut in even pieces; no tails.
4 slices of Smoked salmon
salt and freshly ground pepper
Butter
Mashed Potatoes (below)
Vegetables (below)
Maple Beurre Blanc (below)

Make Mashed Potatoes and keep warm. Preheat the oven to 190°C/gas 5. Top each piece of salmon with a slice of smoked salmon and place in a greased roasting tray. Top with a pat of butter and season with salt and freshly ground pepper. Roast the salmon for 7 minutes until medium rare. Meanwhile prepare the vegetables and Maple Beurre Blanc.
Plate: use an 11 3/4 “ plate and place salmon on a bed of mashed potatoes and leek mix. Drizzle the sauce on each salmon portion. Garnish with parsley.

Mashed potatoes: Cover 1 pound (for 4 servings) potatoes with cold water in a pan and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife. Drain the potatoes in a colander and then peel while they are still hot. Push through a potato ricer or sieve using a spatula. Quickly heat 3 tbsp. milk in a pan. Beat 1 oz. butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.

For the vegetables (4 servings)
25g Butter
60g shiitake mushrooms
4 cherry tomatoes
1 small leek, chopped
Heat the butter in a small saucepan and add the mushrooms, cherry tomatoes, and leeks and fry for 4-5 minutes, until softened. Serve immediately.

Maple Beurre Blanc
50ml White wine
20g chilled Butter
100ml whipping cream
30ml Salt, and freshly ground pepper
Bring the white wine to the boil in a small saucepan and cook briskly until reduced by half. Mix in the butter, the cream and maple syrup.



Instructions for the salad were also bare bones. Hope someone has a picture or has had the sald and can say how thick the pears are sliced and if there really were 4 per serving?

Rialto Salad
Raglan Road, Pleasure Island, WDW

4 pears
1 oz toasted pecans (or walnuts)
2 vine-ripened tomatoes, oven roasted
2 oz. San Daniele Prosciutto
2 each Prosciutto di Parma
4 oz mache lettuce
3 Tbsp. Brown sugar
Balsamic dressing, to taste (recipe below)
1 oz. Parmesan Cheese

Oven dry the ham. Roast the vine-ripened tomatoes in Olive Oil and a salt/pepper mix. Saute the pears in brown sugar, being sure to leave them crunchy. Toss lettuce, tomatoes, pecans, pears, and parmesan in the Balsamic Dressing. Top with 2 kinds of prosciutto. Serve in half bowl.

Balsamic Vinaigrette
Makes about 175 ml/6 fl oz

50 ml/2 fl oz balsamic vinegar (preferably 9 year old Toschi)
150 ml/1/4 pint olive oil
2 tsp Dijon mustard
salt and freshly ground black pepper

Place the balsamic vinegar in a screw-topped jar, add a good pinch of salt and shake until the salt has dissolved.
Add the olive oil to the jar with the mustard and shake again until you have formed a thick emulsion. Season to taste and chill until needed.
Cooks Note: This will keep happily in the fridge for up to one month. It takes just minutes to make and is far superior to any shop-bought alternatives.

 

[clhcpaca]

HI

I looked through the recipe index and couldn't find the one I wanted. I'm interested in the lasagna recipe from Tutto Italia. I had it last week and it was sooooo good.

Any ideas how to get the recipe?

Thanks, Cindy

 

[MickeyWanaBe]

SO I was over on the Food Porn thread and I found something I need to try! Since we just got back a couple weeks ago I won't be able to try the real thing until maybe sometime next year (unless we win the lottery ). So I thought I would see if I could find the recipe here and whip it up. I don't see the recipe listed so I am requesting it if anyone one is traveling there anytime soon. PLEASE!

The picture is in this thread post #1085.
http://www.disboards.com/showthread.php?t=1919687&page=73

She said in a later post (#1109) it was the Bucatini Gratinati--with Italian prosciutto ham, peas, and parmesan cheese from Tutto Italia.

If you could help me out I would be greatly appreciative.

 

[denman007]

The Polynesian is a very tough place to get recipes from after the fact as they tend NOT to respond to written requests for recipes. I've written regarding the bread a few times and nothing. Your best bet is to ask someone who is going (check the trip reports) and see if they would get it from their server. I got a stash of recipes from my server at the Kona Cafe.

What about just calling asking for the recipe. I'm still looking for the grand margarita recipe.

EDIT: I called and got the recipe, however, I'm not sure about the sweet and sour mix. I might have to call back and get clarification. I will post when I have it.

 

[Tatania]

What about just calling asking for the recipe. I'm still looking for the grand margarita recipe.

EDIT: I called and got the recipe, however, I'm not sure about the sweet and sour mix. I might have to call back and get clarification. I will post when I have it.

Grand Margarita
Polynesian Resort & General Bar Menu, WDW

1.25 ounces Jose Cuervo Traditional Tequila
.75 ounce Grand Marnier
3 ounces True Crystals Sweet and Sour Mix
.5 ounce Lime Juice
Salt Rim
Lime Wheel
Ice

Rim glass with salt.
Build in a shaker, shake and pour over ice in glass.

 

[Tatania]

SALMON WITH FIGS, SABA, AND WATERCRESS
David Pasternack Culinary demonstration, Epcot F & W Festival 2008
Serves four.

This dish calls for fresh figs rather than dry, and if you'd rather saute the salmon, you can throw the cut-up figs into the same pan.

2 tablespoons saba or top-quality balsamic vinegar
1/2 cup extra-virgin olive oil, plus more for coating the salmon
Sea salt
Freshly ground black pepper
2 bunches watercress, rinsed and spun dry
Four 6-ounce salmon fillets, skin on
8 ripe figs, halved

In a small bowl, whisk together the saba and the 1/2 cup olive oil, and season with about 1/2 teaspoon salt and a pinch of black pepper. Put the watercress in a mixing bowl, add some dressing, and toss to coat. Divide the salad among four plates.
Preheat a grill pan over a medium-high flame.
Rub the salmon fillets on both sides with olive oil and season with salt and pepper. Place skin side down in the pan and cook until the edges of the fish begin to turn opaque, 4 to 5 minutes. Turn the fillets and cook 1 minute more. Transfer them to the serving plates, skin side down, over the watercress.
Place the figs in the grill pan, moving them around gently until they begin to wilt, about 2 minutes. Arrange the figs on each serving plate (four halves per plate) and drizzle them with whatever saba vinaigrette remains in the mixing bowl. Finish with a sprinkling of salt and black pepper. Serve immediately.

 

[denman007]

Grand Margarita
1.25 ounces Jose Cuervo Traditional Tequila
.75 ounce Grand Marnier
3 ounces Sweet and Sour Mix
.5 ounce Lime Juice
Salt Rim
Lime Wheel
Ice

Rim glass with salt.
Build in a shaker, shake and pour over ice in glass.

Thanks! However, I need to know what they use for the sweet and sour mix. It makes a huge difference.

I thought the bar tender told me they use crystal light sweet and sour dehydrated powder mix, but I don't see that on crystallight.com

Any ideas on the mix?

 

[Tinker_Belle]

Thanks! However, I need to know what they use for the sweet and sour mix. It makes a huge difference.

I thought the bar tender told me they use crystal light sweet and sour dehydrated powder mix, but I don't see that on crystallight.com

Any ideas on the mix?

Most restaurants order powdered sweet & sour mix from their suppliers. You can probably find it online or even in the liquor store. It's sometimes called sour mix or bar mix, and is made with lemon & lime juice.

 

[greeneeyes]

I can buy sweet & sour mixes (different brands of powders) in our local grocery and liquor stores. You could also make your own.

 

[denman007]

I can buy sweet & sour mixes (different brands of powders) in our local grocery and liquor stores. You could also make your own.

Well the point was to replicate the drink...so I want to use exactly what they used.

 

[Tinker_Belle]

Well the point was to replicate the drink...so I want to use exactly what they used.

Good luck! Let us know how you make out.

 

[MickeyWanaBe]

I tried to order the 2008 Epcot Food and Wine Festival recipe book today but the person at merchandising didn't have a clue. I'll try on Monday when the festival is actually underway.

Sorry, I didn't see this before we left, I could have helped you out.
Here is one of my favorites from F&WF. USA 2008

Maine Lobster Roll
Serves 4
2 pounds cooked lobster meat, cut into 1/2" chunks
1/2 cup finely chopped white onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped celery
3/4 cup mayonnaise
1 tablespoon Dijon-style mustard
1 tablespoon finely chopped fresh tarragon
Coarse salt, freshly ground black pepper to taste
4 hot dog-style buns
4 tablespoons butter or margarine, melted
1 cup shredded romaine lettuce

-In large mixing bowl, combine lobster meat, onion, red pepper and celery.
-Add mayonnaise, mustard and tarragon; mix throughly. Season to taste with salt and pepper.
-Preheat the broiler.
-Split open each bun and brush inside with one tablespoon butter.
-Place buns on baking pan, buttered side up and broil until golden brown.
-Sprinkle 1/4 cup of the lettuce on each bun and top with 1/2 cup of the lobster salad.

 

[clhcpaca]

Thanks Tatania for the suggestion of whom to email for the lasagna recipe. I received an answering email from Laura Hays, Human Resources Manager for Tutto Italia within 2 1/2 hours with the recipe. It is a very long recipe with three different sauces and fresh pasta sheets. I will post the entire recipe as soon as I have more time.

Thanks again, Tatania. Cindy

 

[wvdislover]

Thanks Tatania for the suggestion of whom to email for the lasagna recipe. I received an answering email from Laura Hays, Human Resources Manager for Tutto Italia within 2 1/2 hours with the recipe. It is a very long recipe with three different sauces and fresh pasta sheets. I will post the entire recipe as soon as I have more time.

Thanks again, Tatania. Cindy

PLEASE put that recipe on here when you can! I have been wanting that recipe since February, and when I e-mailed them about it, I was told they weren't giving out any of their recipes, yet.

 

[clhcpaca]

Okay...here goes for the lasagna recipe. If I don't get it all on the first try, I will add the rest later in the same post #.

Tutto Italia Pomodoro Sauce

4 #1 cans imported plum tomatoes in sauce
1 large yellow onion diced
2 cloves garlic, chopped
1/2 cup extra virgin olive oil
2 T kosher salt
2 t ground white pepper
6 leaves fresh basil, chopped

Crush tomatoes in a large bowl by squeezing them. Cook onions in olive oil until clear over medium heat in a heavy bottom 12 quart saucepan. Add garlic and cook until just fragrant.
Add crushed tomatoes, salt and pepper. Bring to a boil and then lower heat to simmer. Cook at least an hour, stirring occasionally. Add basil leaves. Remove from heat.

Tutto Italia Bolognese Sauce

1 yellow onion, diced
3 ribs celery, finely diced
1 carrot, finely diced
3 cloves garlic, chopped
1/2 cup extra virgin olive oil
1 T dried thyme leaves
2 bay leaves
1 pound ground beef
2 cup Tutto Italia Pomodoro Sauce
1/2 cup white wine
1/2 cup heavy cream
2 T kosher salt
2 t ground black pepper

In a heavy bottomed saucepan, over medium heat, cook onions, celery, carrots and garlic with olive oil until onions are clear and soft. Add the ground beef and cook thoroughly, breaking it up as much as possible. Add the dried herbs, Pomodoro sauce, wine, cream, salt and pepper. Bring to a boil, then lower heat to a simmer. Cook at least one hour, stirring occasionally.

Tutto Italia Bechamel Sauce

1 stick unsalted butter
4 ounces all-purpose flour
2 quarts milk
1 t ground nutmeg
1 t ground white pepper
2 T kosher salt

In a heavy bottomed saucepan, over medium heat, melt butter. Once the butter is melt, add the flour, mixing together completely. Cook the mixture for at least one minute, stirring constantly. Add the milk to the mixture using a whisk. Bring to a boil, then lower heat to simmer. Season with nutmet, salt and pepper. Cook for at least one hour, stirring occasionally.

Lasgna al Forno

6 pasta sheets, precooked (13x9 size)
(I plan to use regular lasagna noodles, precooked)
2 T extra virgin olive oil
1/2 cup Pomodoro Sauce
2 quarts Bechamel Sauce
3 quarts Bolognese Sauce
4 cups grated Parmesan cheese
1 cup shredded mozzarella cheese

In a deep 13x9 pan, evenly spread the olive oil, then add the Pomodoro sauce, evenly spreading it across the bottom of the pan. Place a pasta sheet in the pan, centering it and firmly pressing it to the bottom. Place 2 cups of Bolognese Sauce in the pan and spread evenly using a spoon or rubber spatula. Sprinkle generously with Parmesan cheese (I calculated 2/3 cups for each of the six layers). Place another pasta sheet on top, again pressing it down firmly. Add 1 cup of Bechamel Sauce on the pasta sheet, evenly spreading it around. Sprinkle generously with Parmesan cheese. Repeat the process until all 6 layers are completed. On the final layer, add the mozzarella cheese.

Bake uncovered at 250 degrees for approximately 1 hour and 15 minutes (or until internal temperature reaches 165 degrees). Allow to rest for 10 to 15 minutes before cutting. Top with hot Pomodoro Sauce and grated Parmesan cheese. Bom appetito!


My Note: Measurements for sauce in the list of ingredients seem to be too much. 2 quarts equal 8 cups of Bechamel Sauce for three layers, which uses 3 cups. And, 3 quarts equal 12 cups of Bolognese sauce and three layers uses 6 cups. ????

I also have the recipe for the Fresh Pasta. Does anyone want that recipe?

Cindy

 

[TXTink]

Okay...here goes for the lasagna recipe. If I don't get it all on the first try, I will add the rest later in the same post #. NOTE: I just lost 15 minutes of typing, so I am quitting for a little while. Be back soon with the rest.

Thank you!!!