Disney Information Station Logo

Go Back   The DIS Discussion Forums - DISboards.com > Just for Fun > The Creative Community > Cooking
Find Hotel Specials & DIScounts
 
facebooktwitterpinterestgoogle plusyoutubeDIS UpdatesDIS email updates
Register Chat FAQ Tickers Search Today's Posts Mark Forums Read





Reply
 
Thread Tools Rate Thread
Old 10-25-2007, 04:45 PM   #166
figment_jii
DIS Veteran
 
figment_jii's Avatar
 
Join Date: Apr 2006
Posts: 11,359

Just got back from WDW and there was so much yummy food! I was wondering if anyone has the recepes for:

1. M'Hencha from Boma (a dessert)
2. Melktart from Boma (a dessert)
3. Vanilla Sauce from Boma (it was served with the Melktart for dessert)
4. Duck Confit from Le Cellier
5. Crispy Sukiyaki Beef Roll from the Japan Marketplace Booth

Thanks!
figment_jii is offline   Reply With Quote
Old 10-25-2007, 07:42 PM   #167
lynninpa

Help yourself! I just made a few new batches!
 
lynninpa's Avatar
 
Join Date: Jan 2006
Location: My Happy Place
Posts: 4,350

GHIRARDELLI ICE CREAM SHOP: Hot Fudge Sauce

Ghirardelli Hot Fudge Sauce

4 ounces Ghirardelli bittersweet chocolate, broken into small pieces
4 Tbsp. unsalted butter, cut into small pieces
1 & 1/2 cups sugar
1/2 cup water
1/4 cup light corn syrup
1 tsp. pure vanilla extract

In a heavy saucepan over medium heat, combine chocolate, sugar, water & corn syrup. Stir continuously until chocolate & butter has melted and sugar is dissolved. When mixture comes to a boil, reduce heat and continue slightly boiling for 10 minutes, stirring often. Remove from heat and stir in vanilla extract.
lynninpa is offline   Reply With Quote
|
The DIS
Register to remove

Join Date: 1997
Location: Orlando, FL
Posts: 1,000,000
Old 10-25-2007, 07:42 PM   #168
Disney*Dreamer
DIS Veteran
 
Disney*Dreamer's Avatar
 
Join Date: Jun 2007
Location: Neverland
Posts: 1,143

Here is the Vanilla Sauce from Boma

VANILLA SAUCE

Ingredients:

3 cups Heavy Cream
1 ½ cups Milk
1 ½ teaspoons Vanilla Extract
9 tablespoons Sugar
2 tablespoons Cornstarch
6 each Egg Yolks


Method:

1. Heat up milk, vanilla, heavy cream, and sugar.

2. Combine cornstarch with egg yolks.

3. Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.

4. Turn off the heat and stir continuously until well combined and thickened.

5. Transfer the sauce into a bowl and set over an ice bath to cool.



Also the Banana Bread Pudding for anyone interested.

Ingredients:

2 cups Milk
2 cups Heavy Cream
1 cup 3 T. Sugar
7 each Whole Eggs, beaten
1 teaspoon Cinnamon
4 tablespoons Butter
3 each Bananas, sliced
5 cups Croissants, brioche, or challah bread, cubed or one whole loaf of Texas toast, cubed


Method:

1. Cut day-old croissant, brioche, challah, or Texas toast into cubes. Set aside.

2. In a large bowl and using an electric mixer, combine milk, cream, sugar, cinnamon, and beaten eggs.

3. In a 9x9 square or round pan, place one layer of bread on bottom. Place bananas on top, followed by a layer of bread.

4. Pour custard mixture over the entire dish, filling it 2/3 to ¾ full. Press top bread layer into custard to prevent the bread from drying out. Add more custard if necessary.

5. Place butter chunks on top of bread pudding.

6. Bake at 300 degrees for one hour or until an inserted knife comes out clean.

7. Serve with vanilla sauce (recipe below).


Found both reciepes on All Ears
__________________


October 18-25 at CSR
Disney*Dreamer is offline   Reply With Quote
Old 10-25-2007, 07:55 PM   #169
lynninpa

Help yourself! I just made a few new batches!
 
lynninpa's Avatar
 
Join Date: Jan 2006
Location: My Happy Place
Posts: 4,350

Quote:
Originally Posted by Disney*Dreamer View Post
Vanilla Sauce and Banana Bread Pudding from Boma
Yum! Thanks, Disney*Dreamer!
lynninpa is offline   Reply With Quote
Old 10-26-2007, 02:50 PM   #170
LegoJediMom
Earning My Ears
 
LegoJediMom's Avatar
 
Join Date: Oct 2007
Location: So. New Hampshire
Posts: 70

Kona's Mahi Mahi

Since it's no longer on the menu, I am hoping someone has the recipe for the Mahi Mahi at Kona? Anyone?
__________________
We are me (42) DH (42) DS (11)
01/06 AKL 12/07 POR 04/09 BC 04/10 CBR 10/10 OKW w/the girlfriends 11/10 WL 6/11 SSR Surprise Trip 9/11 AKL Godson's 4th Birthday 10/11 BWV for MNSSHP 2/12 BLT 10/12 Disney Magic Cruise! 12/12 DLP
LegoJediMom is offline   Reply With Quote
Old 10-26-2007, 03:43 PM   #171
lynninpa

Help yourself! I just made a few new batches!
 
lynninpa's Avatar
 
Join Date: Jan 2006
Location: My Happy Place
Posts: 4,350

Kona Cafe: Kilauea Tortes

Kona Cafe: Kilauea Tortes

Ganache:
1 cup melted chocolate chips
1 cup heavy cream

Scald cream in a heavy saucepan & pour over melted chips. Blend well & set aside to cool.

Cookie Dough:
1 cup unsalted butter, at room temp
1 cup sugar
1 tsp. vanilla extract
¼ tsp. salt
1 cup sifted cocoa powder, plus extra for dusting muffin tins
1 & ¼ cups all purpose flour

Dust buttered large muffin tins with cocoa. Cream together butter & sugar. Add vanilla & salt. Mix well. Combine cocoa & flour and slowly add to butter mixture. Blend well. Form into 6 medium and 6 small balls using all of the dough. Press medium balls evenly to bottom and sides of prepared muffin tins. Flatten small balls into circles large enough to cover tortes and set aside.

Peanut Butter Cream:
1 cup peanut butter
1 & ½ cups sweetened condensed milk

Combine peanut butter & milk. Blend well.

Preheat oven to 350 degrees. Place one tablespoon of peanut butter mixture into muffin tins. Pour 1/3 cup ganache over peanut butter mixture, filling almost to the top of the dough. Cover with dough circles and press firmly to seal. Chill 30 minutes and then bake for 25 minutes. Remove from oven and let cool completely before removing from tins.
To serve: Heat tortes in a 200 degree oven for 5 minutes. Top with whipped cream.

Last edited by lynninpa; 10-26-2007 at 04:38 PM.
lynninpa is offline   Reply With Quote
Old 10-27-2007, 01:57 AM   #172
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,123

It IS sometimes hard to figure out what the "correct" version of a Disney recipe is as there are often several posted. The version I have of the Banana Bread Pudding is:

Banana Bread Pudding
Boma, Animal Kingdom Lodge
Serves 10 – 12

1 cup sugar
3/4 tsp cinnamon
5 eggs
1-1/2 cups heavy cream
1/2 pound cubed day-old brioche, croissants, challah, or Texas Toast (bread needs a high butter content)
3 bananas, sliced into 1/2-inch pieces
4 tbsp butter, cut into small cubes

Heat oven to 300 degrees. Mix the sugar and cinnamon together. In a separate bowl, beat the eggs, then add the milk, cream, and cinnamon sugar. Place half of the bread cubes in a 9X9-inch square pan. Cover with the sliced bananas, followed by the remaining bread. Pour the cream mixture over the entire dish, filling it two-thirds to three-quarters full. Press the top layer of bread into the liquid to prevent it from drying out. Scatter the butter cubes on top. Bake 60 to 70 minutes, until well set. Let sit for 20 minutes. Serve warm, with chilled vanilla sauce (below). Serves 10 to 12.
Vanilla Sauce:
1-1/2 cups heavy cream
3/4 cup milk
1/4 tsp vanilla extract
4-1/2 tbsp sugar
1 tbsp cornstarch
3 large egg yolks
Bring the cream, milk, vanilla, and sugar to a boil over medium heat, stirring occasionally. Remove from heat. Separately, whisk together the cornstarch and egg yolks. Temper the egg mixture by vigorously stirring in a few spoonfuls of the hot cream mixture, then blend the egg mixture into the remaining cream. Stir until well combined and thickened. Transfer into a bowl and set over an ice bath to cool before serving.

Anyway, I love this thread and subscribe to any thread with Disney recipes as I have a large collection of them and 99% of them are fabulous.

Here's a few sent to me by the chefs when I requested the recipes:

Passion Fruit Cheesecake
from 'Ohana, Polynesian Resort, Michael A. Thompson, Chef de Cuisine
Yield: serves 5

Cheese Cake
2.5 OZ cream cheese
1 ¼ OZ granulated sugar
1 ¾ OZ whole eggs
1 ¼ TSP whole milk
10 OZ butter
5 OZ egg yolks

Passion Fruit sauce
14 OZ condensed milk, can
7 OZ egg yolk
2 OZ lemon juice
8 OZ Passion fruit purée

Method of Preparation:
Place sugar, butter, cream cheese, and milk in a sauce pan.
Heat until almost boiling.
Temper with whole eggs and egg yolks.
Pour into baking dishes or spring form pans.
Bake at 225 degrees in a water bath for 30 minutes uncovered.
Top with passion fruit sauce and bake for additional 15 minutes.

Pretoria Punch
Boma, Animal Kingdom Lodge

1 1/4 oz Malibu Coconut Rum
3/4 oz Chambord Raspberry Liquor
1 1/2 oz Orange Juice
1 1/2 oz Cranberry Juice
1 1/2 oz Pineapple Juice
Mix ingredients over ice and shake well. Served garnished with a lime and an orange wedge.

Lapu Lapu
from Tambu Lounge, Polynesian Resort (#1 most popular drink in WDW)

1 ounce Myer's Rum
1/2 ounce Bacardi 151
Scorpion Mix (consists of half-and-half sour mix and orange juice) (made my own sour mix)
Enough ice to chill it, crushed so it fits in the pineapple
Garnish: Cherry

Served in: Hollowed fresh pineapple, the pineapple stem is the lid with a small wedge removed so a straw can be inserted. Cut the leaves off the stem and reattach to the "lid" using a shortened toothpick. Make a slice off the bottom of the pineapple so it will sit upright properly and not tip over. Yes, this means the bottom will be moist and sticky.

Puget Sound Mussels with Pernod and Grilled Sourdough
Artist Point at Disney's Wilderness Lodge
Servings: 1
1 lb. Mussels from Puget Sound (washed and debearded)
1/2 Cup Parsley chopped fresh
1/2 Tbsp. Anchovy Paste
1/4 Cup White Onions (diced small and pre-cooked on low heat until soft)
1/4 Cup Pernod
1/3 Cup White Wine
1/4 Cup Butter, unsalted
2 Tbsp. Chopped Fennel Tops
1 Tbsp. Olive Oil

Start with a hot pan that has a lid. Heat pan on the stove on medium heat. When pan is hot, pour olive oil in and let heat up for a few seconds.
Now add the parsley, anchovy paste, and onions and sauté quickly for ten seconds to flavor oil.
Next add all the mussels and stir or toss them around to coat lightly with other ingredients.
Carefully add the Pernod to the pan off of the heat source. Remember it is flammable so use caution especially around gas stoves. Return to heat and let simmer for fifteen seconds.
Next add the wine and immediately place a lid on the pan.Check after one or two minutes, as soon as the mussels start to open remove the lid and keep reducing the liquid until it is half the original amount.
Lower the heat and add the butter. Swirl the pan to incorporate all the liquid with the butter then finish by sprinkling chopped fennel over the top.
Pour into a serving bowl with a piece of toasted sourdough bread and serve.


From the Disney Cookbook
Crème Brǔlée Cheesecake
From Lumiére & Triton’s, Disney Cruise Line
12 – 16 servings

Crust
1 ½ cups graham crackers
1/3 cup plus 4 tsp. melted butter
¼ cup packed brown sugar

Preheat the oven to 350 °F.
Mix all crust ingredients in bowl of electric mixer until well combined. Cover thw bottom of a 10 inch springform pan (2 ½” high) with parchment paper (parchment paper is optional but keeps the crsut from sticking to the bottom). Put the cracker mix in the pan, and press to make a firm base. Make sure the crust covers the edges of the pan as the crème brǔlée mix may leak.
Bake for 15 minutes until golden brown. Cool on wire rack.


Crème Brûlée
2 1/3 cups heavy cream
1 vanilla bean, split
6 large egg yolks
10 TBSP sugar

Preheat the oven to 250°. Warm the cream and the seeds from the vanilla bean together in a saucepan for 10 to 15 minutes, to infuse flavours. In a medium bowl, mix the egg yolks and sugar together. Beat with an electric mixer at high speed for about 3 minutes, or until the mixture turns whitish in color.
Using a wire whisk, add a cup of the cream mixture into the yolks, then gradually mix the egg yolk mixture back into the remaining cream mixture. (This process, which is called “tempering” , allows the yolks to be incorporated into the warm cream without becoming scrambled. ) Pour onto the top of the cooked crust.
Bake for 45 minutes. Cool on a wire rack.

Cheescake Mix
3 1/2 cups plus 3 TBSP cream cheese
1 ½ cups sugar
¼ cup heavy cream
½ tsp. vanilla extract
1 ½ cups whole eggs
¼ cups egg yolks

Preheat oven to 200°. In a medium bowl use a mixer to blend cream cheese, sugar, heavy cream, and vanilla extract until smooth. Scrape the bowl often to prevent lumps from forming.
Gradually add the whole eggs, a little at a time, scraping the bowl often. Add the egg yolks. Pour onto the top of the Crème Brûlée.
Bake for 3 ½ hours, or until a gelatinous consistency is achieved. Chill overnight.

Caramel Sauce
1 can (6 ounces) evaporated milk (2/3 cup)
1 package (8 ounces) caramels

Melt the evaporated milk and caramels together in a small saucepan, stirring until smooth. Cut the cheesecake into between 12 and 16 portions.
Drizzle the caramel sauce on top of the cheesecake slices before serving.
Good with a sweet German Eiswein or a Tawny Port.


Has anyone ever had any luck getting recipes from the California Grill? I've written and called trying to get the Honey Crunch Cake recipe but to no avail

Last edited by Tatania; 12-10-2007 at 02:01 AM.
Tatania is offline   Reply With Quote
Old 10-27-2007, 04:17 PM   #173
lynninpa

Help yourself! I just made a few new batches!
 
lynninpa's Avatar
 
Join Date: Jan 2006
Location: My Happy Place
Posts: 4,350

Thanks, Tatania!
lynninpa is offline   Reply With Quote
Old 10-28-2007, 05:24 PM   #174
lynninpa

Help yourself! I just made a few new batches!
 
lynninpa's Avatar
 
Join Date: Jan 2006
Location: My Happy Place
Posts: 4,350

California Grill: Sonoma Goat Cheese Ravioli

California Grill: Sonoma Goat Cheese Ravioli
From: Chef John State, Disney's California Grill

1 lb. soft mild goat cheese (such as Montrachet)
5 & ½ oz. aged goat cheese, crumbled
½ cup seasoned bread crumbs
2 Tbsp. prepared basil pesto
2 tsp. extra virgin olive oil
2 tsp. roasted garlic purèe (see below)
1/2 tsp. salt, or to taste
1/8 tsp. freshly ground pepper, or to taste
16 egg roll wrappers
1 large egg & 1 Tbsp. water for egg wash

Serve with Clear Tomato Broth (see below)

In a large bowl, stir together the fresh goat cheeses, bread crumbs, pesto, olive oil, garlic, salt & pepper. Blend well. Lay out 8 egg roll wrappers and brush each with the egg wash. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through. Place about 1 Tbsp. of the goat cheese mixture in the center of each square. Cover with the 8 remaining egg roll wrappers and press the edges together. With a knife, cut each double wrapper with filling into 4 squares, to yield 32 squares of filled ravioli. Press edges together. (If not using the ravioli immediately, sprinkle them lightly with cornmeal and store, refrigerated, between layers of waxed paper.)
When ready to serve, cook ravioli in a large pot of boiling salted water for 1-2 minutes. Drain completely. Serve in a shallow bowl of warm Clear Tomato Broth.
GARLIC PUREE: Heat oven to 400 degrees. Cut off stem & top third of 1 whole garlic bulb. Place in foil & drizzle with 1 teaspoon olive oil. Seal packet tightly and roast for 1 hour. Let cool & squeeze out pulp to use in above recipe.
CLEAR TOMATO BROTH: 15 whole vine-ripened tomatoes and 1 tsp. salt.
In a blender, in batches, coarsely chop 15 whole vine-ripened tomatoes with salt. Place the chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth, set it over a bowl, and let the mixture drain in the refrigerator for 24 hours to collect the liquid. Discard the tomato pulp and reserve the liquid.
lynninpa is offline   Reply With Quote
Old 10-28-2007, 07:48 PM   #175
Tatania
Disney Foodie
 
Tatania's Avatar
 
Join Date: Jul 2007
Posts: 1,123

Quote:
Originally Posted by lynninpa View Post
California Grill: Sonoma Goat Cheese Ravioli
From: Chef John State, Disney's California Grill

1 lb. soft mild goat cheese (such as Montrachet)
5 & ½ oz. aged goat cheese, crumbled
½ cup seasoned bread crumbs
2 Tbsp. prepared basil pesto
2 tsp. extra virgin olive oil
2 tsp. roasted garlic purèe (see below)
1/2 tsp. salt, or to taste
1/8 tsp. freshly ground pepper, or to taste
16 egg roll wrappers
1 large egg & 1 Tbsp. water for egg wash

Serve with Clear Tomato Broth (see below)

In a large bowl, stir together the fresh goat cheeses, bread crumbs, pesto, olive oil, garlic, salt & pepper. Blend well. Lay out 8 egg roll wrappers and brush each with the egg wash. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through. Place about 1 Tbsp. of the goat cheese mixture in the center of each square. Cover with the 8 remaining egg roll wrappers and press the edges together. With a knife, cut each double wrapper with filling into 4 squares, to yield 32 squares of filled ravioli. Press edges together. (If not using the ravioli immediately, sprinkle them lightly with cornmeal and store, refrigerated, between layers of waxed paper.)
When ready to serve, cook ravioli in a large pot of boiling salted water for 1-2 minutes. Drain completely. Serve in a shallow bowl of warm Clear Tomato Broth.
GARLIC PUREE: Heat oven to 400 degrees. Cut off stem & top third of 1 whole garlic bulb. Place in foil & drizzle with 1 teaspoon olive oil. Seal packet tightly and roast for 1 hour. Let cool & squeeze out pulp to use in above recipe.
CLEAR TOMATO BROTH: 15 whole vine-ripened tomatoes and 1 tsp. salt.
In a blender, in batches, coarsely chop 15 whole vine-ripened tomatoes with salt. Place the chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth, set it over a bowl, and let the mixture drain in the refrigerator for 24 hours to collect the liquid. Discard the tomato pulp and reserve the liquid.
The Orlando Sentinal had a very slightly different version but I'll keep both in my collection. Here's the other one:

Sonoma Goat Cheese Ravioli (version from the Orlando Sentinel, 2005)
From the California Grill, Contemporary Resort
Makes 4 - 6 servings Prep Time: 20 minutes Cook Time: 2 minutes

1 lb. soft, mild goat cheese, such as Montrachet, crumbled
5 1/2 oz. aged goat cheese, crumbled
1/2 cup seasoned bread crumbs
2 Tblsp each: basil pesto and extra-virgin olive oil
2 tsp roasted garlic puree (see note)
1/2 tsp salt, or to taste
1/8 tsp freshly ground pepper, or to taste
16 large egg roll wrappers
1 large egg beaten with 1 Tblsp. water for egg wash
Clear tomato broth (see note):
14 whole, vine-ripened tomatoes
1 tsp salt

1. For the broth, in a blender, in batches, coarsely chop tomatoes with salt. Place chopped tomatoes in a large sieve lined with a double layer of damp cheesecloth. Set sieve over a bowl. Let mixture drain in the refrigerator for 24 hours to collect the liquid. Discard tomato pulp and reserve the liquid. You should have about 4 cups.
2. In a large bowl, stir fresh goat cheese, aged goat cheese, bread crumbs, pesto, olive oil, garlic, salt and pepper.
3. On a work surface, lay out 8 egg roll wrappers. Brush each with egg wash. With a sharp knife, mark each wrapper into 4 squares, taking care not to cut all the way through. Place about 1 tablespoon of the goat-cheese mixture in the center of each square. Cover with the remaining 8 wrappers and press edges together. With a knife, cut each double wrapper into 4 squares to yield 32 squares of filled ravioli. Press edges together.
4. Cook ravioli in a large pot of boiling, salted water, 1 to 2 minutes. Drain completely. Serve with warm tomato broth.

Recipe note: If you dont want to make the broth, top ravioli with chopped, seeded ripe tomatoes.
Roasted garlic puree: Heat oven to 325 F. Line baking sheet with foil. Cut top quarter from 2 large heads of garlic and place, cut side up, on baking sheet. Drizzle generous tablespoon of olive oil over garlic. Sprinkle with 1⁄8 teaspoon salt and pinch freshly ground black pepper. Turn garlic cut side down, and roast until cloves are soft and golden brown, about 1 hour. Remove, let sit until cool enough to handle. Squeeze garlic, gently pressing to release cloves into a bowl. Stir to blend to a spreading consistency. Makes 3 tablespoons. Extra can be used as a spread for bread.

Also from the Miami Herald this month:

CHICKEN PAGO PAGO
Polynesian Resort, Disney World (printed in the Miami Herald Oct. 2007)
Makes 6 servings.

To present the dish as they do at Walt Disney World's Polynesian Resort, slice three fresh pineapples in half lengthwise, slice a bit off the bottoms so the halves sit flat, and scoop out the fruit for another use. Divide the rice among these pineapple ''bowls,'' top each with a chicken breast and warm in the oven as directed below.

FOR THE CHICKEN
½ cup vinegar
½ cup soy sauce
½ cup ketchup
¼ cup honey
1 teaspoon ground ginger
1 tablespoon finely chopped garlic
½ cup brown sugar
1 teaspoon paprika
2 tablespoons prepared mustard
6 boneless chicken breasts, about 6 ounces each
1 cup all-purpose flour
3 eggs, beaten well
4 tablespoons vegetable oil

FOR THE GLAZE
1/3 cup brown sugar
½ cup ketchup
1 tablespoon molasses
2 tablespoons crushed pineapple
1 tablespoon soy sauce
1/8 teaspoon ground ginger
1 tablespoon cider vinegar
¼ cup honey

TO SERVE
Pago Pago Curry Rice (see recipe)
1 (11-ounce) can Mandarin oranges, drained
6 pitted prunes
6 lychee nuts
6 maraschino cherries

Prepare the chicken: Combine vinegar, soy sauce, ketchup, honey, ginger, garlic, brown sugar, paprika and mustard in a large, self-sealing plastic bag. Add chicken, turning to coat. Refrigerate 24 hours, turning occasionally.
Drain chicken, discarding marinade. Place flour in one shallow bowl and eggs in another. Heat oil in large skillet over medium-high heat. Pat chicken dry. Dip it first in the flour, then in the eggs. Brown on both sides.
Finish dish: Heat oven to 350 degrees. Spread cooked rice in a 9-by-13-inch glass baking dish, and place chicken on top. Bake 10 minutes, or until warmed through. Meanwhile, combine glaze ingredients in a saucepan and heat until steaming.
Serve: Spoon hot glaze over chicken. Sprinkle with sesame seeds and garnish with orange sections. Place 1 prune, 1 lychee nut and 1 cherry on each of 6 frilled toothpicks, and spear on top of each breast.
Per serving (without rice): 726 calories (34 percent from fat), 28 g fat (6.6 g saturated, 10.1 g monounsaturated), 214.6 mg cholesterol, 44 g protein, 77.2 g carbohydrates, 2.6 g fiber, 2441.9 mg sodium.
Tatania is offline   Reply With Quote
Old 10-28-2007, 08:00 PM   #176
lynninpa

Help yourself! I just made a few new batches!
 
lynninpa's Avatar
 
Join Date: Jan 2006
Location: My Happy Place
Posts: 4,350

Thanks again, Tatania! Do you happen to know which Poly dining spot serves/served the Chicken Pago Pago?
lynninpa is offline   Reply With Quote
Old 10-28-2007, 08:11 PM   #177
Sandy321
Crazy enough to want to do another Half Marathon!
If it were all about me? - I'd go with the Princesses!!
 
Sandy321's Avatar
 
Join Date: Oct 2007
Location: East of Utahmama and SW of MinnieMoo,
Posts: 6,511

I want the recipe for the flan and Key Lime Pie from Crystal Palace - it has to be super easy - I had the same Key Lime Pie at a different restarant in WDW - -

I know I could taste the sweetened condensed milk - so I want to know....
Sandy321 is offline   Reply With Quote
Old 10-28-2007, 08:35 PM   #178
Disney*Dreamer
DIS Veteran
 
Disney*Dreamer's Avatar
 
Join Date: Jun 2007
Location: Neverland
Posts: 1,143

Quote:
Originally Posted by Sandy321 View Post
I want the recipe for the flan and Key Lime Pie from Crystal Palace - it has to be super easy - I had the same Key Lime Pie at a different restarant in WDW - -

I know I could taste the sweetened condensed milk - so I want to know....
Since you said that you had it somewhere else, I thought this may be the one, but I am still looking to see if there are others.

Key Lime Pie
from Sunshine Season Food Fair, Epcot

Makes 3 pies

Key Lime Chiffon Pie Filling

8 oz. Lime Juice
8 oz. Lime Puree
2 lbs. Heavy Cream
8 oz. Cold Water
1 oz. Gelatin Powder
8 drops Yellow Color

Melt gelatin and cold water over double boiler. Whip up heavy cream until stiff.

Meringue Mix

4 oz. Meringue Powder
16 oz. Granulated Sugar
1 lb.10 oz. Cold Water

Whip up meringue powder, water, and sugar until stiff. Mix meringue mix together with gelatin. Add lime juice and heavy cream. Fold everything together and fold into graham cracker crusts. Top pies off with meringue, and brown.

Meringue Topping

7 oz. Best Brand Meringue Powder
½ oz. Instant Clear Gel
2 lb. 8 oz. Granulated Sugar
2 lb. Water

Mix meringue powder, instant clear gel, and sugar. Add water and whip on high speed until meringue mix is very firm and fluffy.



Another one from Port Orleans
Key Lime Pie
from Port Orleans Riverside

Yield: 1 x 9" Pie

1 x 14oz can condensed milk
4 egg yolks
3 x 4oz Key lime juice (depends on taste)
4oz heavy cream
1 x 9" Graham cracker pie shell
1 each lime (sliced thin)
1 pint whipped cream



Combine condensed milk and egg yolks in mixer and blend well. Add Key Lime juice and blend well.

Add heavy cream and mix well.

Pour into Graham Cracker Shell.

Bake at 350 degrees for 10 to 15 minutes. Remove from oven, cool.

Top with whipped cream & lime slices.




ETA: That was from wdisneyw website they have a TON of recipes.
__________________


October 18-25 at CSR

Last edited by Disney*Dreamer; 10-28-2007 at 08:51 PM.
Disney*Dreamer is offline   Reply With Quote
Old 10-28-2007, 08:40 PM   #179
Disney*Dreamer
DIS Veteran
 
Disney*Dreamer's Avatar
 
Join Date: Jun 2007
Location: Neverland
Posts: 1,143

Found this recipe while looking, YUM~

Chocolate Wave Cake
from Coral Reef, Epcot

Yield - 6

3/4 cup butter
1 cup semisweet chocolate chips
1 cup sugar
2 1/2 teaspoons cornstarch
4 eggs
4 egg yolks
1 1/2 teaspoons Grand Marnier

For the white-chocolate truffle:
6 ounces white chocolate
3 tablespoons heavy cream
3 tablespoons softened butter
2 tablespoons Grand Marnier



1. Melt butter in a double boiler over medium-low heat.

2. Add chocolate chips, heating until mixture is melted.

3. Combine sugar and cornstarch in a large mixing bowl.

4. Add chocolate mixture to sugar mixture and beat well.

5. In a separate bowl, combine four eggs, four yolks, and Grand Marnier. Add this to the chocolate mixture and beat until well mixed. Cover and chill overnight.

6. Melt the white chocolate and heavy cream in a double boiler over low heat. Add butter and Grand Marnier and stir until smooth. Chill overnight.

7. Butter and flour six 5-ounce ramekins. Fill 1/3 of each with the chilled chocolate mixture.

8. Add a rounded tablespoon of the truffle mixture. Fill to the top with the chocolate mixture.

9. Bake at 450 degrees for 15 minutes. Let the cakes sit for 15*20 minutes before inverting. Run a knife around the edges to loosen. Serve with chocolate sauce, raspberries, and/or ice cream if desired.
__________________


October 18-25 at CSR
Disney*Dreamer is offline   Reply With Quote
Old 10-28-2007, 08:50 PM   #180
lynninpa

Help yourself! I just made a few new batches!
 
lynninpa's Avatar
 
Join Date: Jan 2006
Location: My Happy Place
Posts: 4,350

YUM! Thanks Disney*Dreamer!
lynninpa is offline   Reply With Quote
Reply



Thread Tools
Rate This Thread
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

facebooktwitterpinterestgoogle plusyoutubeDIS Updates
GET OUR DIS UPDATES DELIVERED BY EMAIL



All times are GMT -5. The time now is 10:02 PM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.

Copyright © 1997-2014, Werner Technologies, LLC. All Rights Reserved.

You Rated this Thread: