Baked Salmon Royale
Royal Palace, Disney Cruise Line
Yield: 4 servings
Truffled Cauliflower Puree
2 tablespoons unsalted butter
1 shallot, chopped
1 pound cauliflower, cored and cut into small florets
1 cup heavy cream
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
1 tablespoon white truffle oil
Sautéed Swiss Chard
1 tablespoon olive oil
1/2 small onion
2 cloves garlic
1 1/2 pounds Swiss chard (about 1 large bunch), cut into strips
1/2 cup dry white wine (such as Chardonnay)
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper
Baked Salmon
1 cup panko (Japanese bread crumbs)
1/3 pound smoked salmon, very finely chopped
1/3 cup prepared horseradish
1/3 cup plus 2 teaspoons olive oil, divided
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
4 (6-ounce) filets salmon
Beurre Blanc
1/2 pound (2 sticks) unsalted butter, divided
1 shallot, finely diced
1 celery stalk, sliced
1/2 leek, cleaned and sliced
1/2 cup dry white wine (such as Chardonnay)
1/2 cup fish stock
1/2 cup heavy cream
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper
Freshly chopped chives, optional
For the truffled cauliflower puree: Heat butter in a large stockpot over medium heat. Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper. Stir to combine.
Cover pot and bring mixture to a boil. Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes. Add salt and white pepper; stir in truffle oil.
Transfer mixture to a blender. Blend until smooth and creamy.
For the sautéed Swiss chard: Heat oil in a large skillet. Add onion and garlic, and sauté until fragrant. Add the Swiss chard and sauté until slightly wilted, about 4 minutes. Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes.
For the baked salmon: Preheat oven to 280°F. Combine panko, smoked salmon, horseradish, 1/3 cup olive oil, salt and pepper in a medium bowl. Stir until breadcrumbs absorb oil and mixture is combined.
Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear salmon on both sides, about 2 minutes per side. Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets. Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.
For the beurre blanc:
Cut butter into tablespoons. Reserve 2 tablespoons; set remaining butter aside.
Heat the reserved 2 tablespoons butter over medium heat. Sauté the shallot, celery and leek for 2 minutes. Add the wine and fish stock. Simmer until reduced by 2/3, about 10 minutes. Add heavy cream and simmer until mixture is reduced by 1/3.
Turn heat to low. Whisk remaining butter into wine mixture, one piece at a time, allowing each piece to melt fully before adding the next one. Season with salt and white pepper.
Strain mixture through a fine-mesh sieve into a bowl. Keep warm until ready to serve.
To serve:
Spoon truffled cauliflower puree onto the center of a plate and top with sautéed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.
Curried Carrot and Apple Soup
Enchanted Garden, Disney Dream Cruise Ship
Yield: 4 servings
1/4 cup vegetable oil
1 tablespoon plus 1 teaspoon curry powder
1 cup diced carrots (about 4 medium carrots) plus 1 whole carrot, divided
1 medium onion, chopped
2 Granny Smith apples, peeled and chopped
4 cups vegetable broth
Coarse salt, to taste
Freshly ground black pepper, to taste
Plain yogurt, fresh parsley, for garnish
Heat the oil in a large, heavy bottomed pot over medium heat. Add curry powder and cook, stirring, for 2 to 3 minutes. Add diced carrots, onions and apple, and stir until coated with the curry powder. Sauté for 5 minutes. Add broth, stirring to combine.
Cover the pot. Simmer, stirring occasionally, until carrots and apples are very soft, about 20 to 25 minutes. Puree in a blender, or with a hand-held blender. Taste, and add salt and pepper, if desired.
While soup is cooking, preheat oven to 400°F. Peel remaining whole carrot and cut into very thin curls. Roast for 3 to 5 minutes, or until ends are browned and crisp.
Top each bowl of soup with yogurt, roasted carrot curls and fresh parsley. Serve warm.
Pina Colada Bread Pudding
Disney Cruise Line, Various Restaurants
Yield: 12 servings
Bread Pudding
10 slices white bread
1/2 cup fresh pineapple, finely chopped
2 tablespoons melted butter
2 cups whole milk
6 eggs, beaten
1/2 cup heavy cream
1 cup sugar
4 tablespoons coconut milk
2 tablespoons coconut rum (optional)
Vanilla Rum Sauce
2 egg yolks
2 teaspoons cornstarch
1 cup plus 2 tablespoons whole milk, divided
1 teaspoon vanilla extract
1 tablespoon coconut rum
For bread pudding:
Preheat boiler. Cut bread into 1-inch cubes, spread on a cookie sheet, and broil until golden brown. Remove from broiler and reduce oven temperature to 350°F.
Combine toasted bread cubes and chopped pineapple in a large bowl, mixing thoroughly.
Spread bread mixture into a 13 x 9 x 2 inch baking pan. Drizzle with melted butter.
Warm milk in a medium saucepan over medium heat; do not boil. Whisk in eggs, heavy cream, sugar, coconut milk and rum. Remove from heat.
Pour custard over bread mixture. Use a fork to press bread down into the liquid until well soaked. Bake 35 to 40 minutes, or until pudding springs back in the center when pressed with a fingertip.
For rum sauce:
Combine egg yolks, cornstarch, 2 tablespoons milk, and 1 tablespoon sugar in a small mixing bowl, stirring until smooth.
Combine 1 cup milk, remaining tablespoon sugar, and vanilla in a small saucepan over medium heat. Bring to boil.
Whisk egg yolk mixture into boiling milk.
Immediately pour into a bowl in an ice bath to prevent curdling. Add rum and whisk thoroughly.
To serve: Cut warm pudding into 12 squares. Drizzle each piece with rum sauce before serving.
Tres Leches Cake
Rancho del Zocalo Restaurante, Disneyland Resort (from Delicious Disney Desserts)
1 1/4 cups cake or pastry flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup canola oil
2 cups sugar, divided
1 teaspoon vanilla extract
5 large eggs
1 1/4 cups whole milk, divided
1 cup sweetened condensed milk
1 cup heavy cream
1 tablespoon rum (optional)
4 egg whites
Preheat oven to 325ºF. Lightly grease 13 X 9 X 2-inch cake pan. Whisk together flour, baking powder and salt in a small mixing bowl. Set aside. Combine oil, 1 cup sugar and vanilla extract in a large mixing bowl. Add the eggs one at a time and mix thoroughly. Stir in 1/2 cup of milk and gently fold in the flour mixture until just combined. Pour batter into cake pan and bake for 30 minutes or until it feels firm and an inserted toothpick comes out clean. Let cake cool to room temperature.
Pierce cake with a fork 30 to 40 times. Whisk together remaining 3/4 cup of milk, sweetened condensed milk, 1 cup heavy cream and rum (optional). Slowly pour over cooked cake. Refrigerate for at least 1 hour.
In a medium glass or stainless steel bowl, beat egg whites with an electric mixer on high speed until soft peaks form. With mixer running, add 1 cup remaining sugar in a steady stream, beating until stiff peaks form. Spread over top of cake. Broil 1 to 2 minutes until meringue is golden brown. (A scant dusting of powdered sugar will help meringue nicely brown and add crunch.)
Cooks’ note:
Rancho de Zocalo at Disneyland Park serves a traditional Mexican version of Tres Leches with a whipped cream topping. To make, combine 3/4 cup heavy cream, 1 teaspoon vanilla and 1 tablespoon sugar in a medium bowl. With an electric mixer on medium-high speed, beat mixture until peaks form. Spread over top of cake.[
Chocolate Peppermint Cupcakes (seasonal)
Recipe Courtesy of Chef Jean-Marc Viallet, executive pastry chef, Disneyland Resort
In a mixer, blend 12 oz of butter with 18 oz of sugar, cream. Add 4 eggs one at the time, scrape the side of the bowl. Add 3 cups of all purpose flour, 1 tsp baking soda, 1 tsp baking powder and a pinch of salt, mix well. Add a mixture of ¾ cup of cocoa powder previously mixed with ¾ cups of hot water. Then add 1 tbsp of vanilla extract with 1 cup of sour cream. Scoop into paper lined muffin tin, add a mint patty on top and bake at 350ºF about 20 minutes. After cooling, pipe your favorite ganache icing flavored with mint extract if desired.
So I cut them into quarters instead and put two quarters in each muffin. Is the cornbread supposed to cover the dogs? Mine didn't, and they look rather funny but taste fine. 
I'm not sure if the recipe was miscopied here and that's supposed to be a teaspoon, but I might have to throw the rest out because the amount of garlic in it is just overpowering!
