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Old 11-24-2007, 10:56 AM   #421
lynninpa

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Quote:
Originally Posted by Tatania View Post
Lynnimpa - regarding the request list - do you write guest services requesting the recipe's or do we just make note of them for the next time we go to Disney World to ask the chefs?
Tatania: I have written to guest services requesting a few recipes and have searched online and in cookbooks for others. I am also hoping others who have Disney recipes glance through the Requested Recipes list-one never knows when they might have a recipe a fellow Diser would love to have! When requested ones are found, I delete them from the list. We've had a few successes so far.
Oh, and thank you for the Kona Salad and the Cuban Sandwich recipes, Tatania!
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Old 11-24-2007, 12:24 PM   #422
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Spoodles: Mediterranean Dips

Spoodles: Mediterranean Dips

(The Hummus recipe from Spoodles is in post 428)

Baba Ghanoush

1 eggplant
Extra virgin olive oil
3 oz Tahini
1/4 cup roasted garlic
1/3 cup fresh lemon juice
Salt & pepper, to taste
Tabasco Sauce, to taste

Preheat oven to 350. Pierce eggplant all over and lightly coat with olive oil. Roast for 40 minutes. Allow to cool. Remove & discard skin. Combine with other ingredients in a food processor and process until smooth.

Chermoula Dip

3/4 cup chopped cilantro
4 cloves of garlic, crushed
1 tsp cumin
1 tsp paprika
1/4 tsp ground chili pepper (optional)
6 Tbsp peanut oil OR extra virgin olive oil
Juice of one lemon

Place all ingredients in food processor and process until smooth.

Hitipi Dip

1 lb feta cheese
6 & 1/2 oz plain yogurt
4 & 1/2 oz sour cream
1/2 oz pureed roasted garlic
Salt & pepper, to taste

Place all ingredients in food processor and process until smooth.

Last edited by lynninpa; 11-24-2007 at 05:37 PM.
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Old 11-24-2007, 01:36 PM   #423
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'Ohana: Honey Lime Dressing

'Ohana: Honey Lime Dressing

1/2 cup honey
1 tsp dry mustard
1 tsp salt
1/2 cup cider vinegar
1/4 cup lime juice
1/4 cup diced white onion
1 cup canola oil

Place first 6 ingredients in a food processor and process until smooth. With the food procssor running, slowly drizzle in canola oil until well blended.
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Old 11-24-2007, 03:50 PM   #424
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Does anyone have the recipe for the leek fondue that is served with the snapper at Flying Fish? I would love to make the leeks as part of Christmas dinner.
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Old 11-24-2007, 04:06 PM   #425
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The Flying Fish: Potato Wrapped Snapper with Creamy Leeks

Quote:
Originally Posted by disneyfav4ever View Post
Does anyone have the recipe for the leek fondue that is served with the snapper at Flying Fish? I would love to make the leeks as part of Christmas dinner.
Here is the recipe for the entree. disneyfav4ever. I highlighted the section about the leeks. Hope this is what you are looking for!

The Flying Fish: Potato Wrapped Snapper with Creamy Leeks

4 (6-ounce) skinless red snapper fillets
2 large russet potatoes
1/4 cup potato starch (potato flour) (available in gourmet or Asian grocery stores)
2 bunches leeks, whites only, sliced
1/2 bunch of fresh thyme
2 tablespoons butter
1/2 cup heavy cream
Salt and pepper to taste
1 cup canola oil
4 ounces red-wine reduction (method below)

Season fish with salt, pepper. Cut potatoes into rectangles. Thinly slice potatoes. Soak in cold water; drain. Lay out 4 (12-inch-by-12-inch) pieces of plastic wrap. Place 4 pieces of potatoes across and 2 pieces up and down on sheets. Sprinkle with starch. Put fish in center. Bring plastic over fish to wrap potato around it.
In oven-safe, nonstick pan, heat oil to 300º F. Unwrap fish. Place in pan. When golden, turn. Put pan in 350º F oven. Cook 10 minutes. Drain. Season with salt, pepper. In pan, melt butter with thyme. Add leeks. Cook until soft. Season with salt, pepper. Add cream. Place fish on leeks. Finish with red-wine reduction.

Red Wine Reduction
Heating oven to 500º F.
In pot over low heat, cook 2 diced onions, 1 sliced carrot, 1 head of garlic (halved), 1/2 of a leek in 1 1/2 ounces olive oil. Season with salt.
In oven-proof pan, heat 1 ounce of chicken bones in 1 ounce of olive oil. When bones discolor, place pan in oven. Roast until golden. Drain fat. Add 1 bottle of cabernet to vegetables. Cook until reduced in volume by half.
Add 1 gallon chicken stock, 1/2 gallon veal stock, roasted bones to vegetables. Bring to simmer. Reduce in volume, skimming often. Simmer 1 hour, 20 minutes.
Pour through fine mesh. Return liquid to heat. Cook until reduced to desired consistency. Season with salt, pepper and additional wine to taste. Pass through strainer.

Last edited by lynninpa; 11-24-2007 at 04:15 PM.
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Old 11-24-2007, 04:14 PM   #426
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Not exactly a recipe but...

I was so sad when O'hana stopped serving the shrimp wontons in sweet and sour sauce. I wrote to the restaurant and they kindly replied to me via e-mail with some information.

"We are happy to supply our newly-acquired 'ohana (family) with recipes from our Polynesian Restaurants. However, the recipe for the Shrimp & Vegetable Wontons is not available. Although we take pride in the recipes we create, there are times when it is more feasible to purchase from an outside vendor and still give our guests a good quality product. Following is vendor information we use for this product:



Amoy

Royal Dragon

Shrimp & Vegetable Wonton

Product of China

Manufactured by: Shenzhen Amoy Foods Co. Ltd.

Nan Bu, Ping Shan, Lung Gang Dist.

Shenzhen, China



If you have an ethnic grocery store in your area, you may want to ask them for the possibility of ordering through them."

I have purchased them at our local Asian grocery and they are fabulous!
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Old 11-24-2007, 05:04 PM   #427
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Quote:
Originally Posted by Steph5324 View Post
'Ohana: Shrimp Wontons

Thank you so much, Steph! I am sure many fellow Disers will be thrilled with this info! Now, let's see if we can find the Sweet & Sour Dipping Sauce recipe!
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Old 11-24-2007, 05:23 PM   #428
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Spoodles: Hummus

Spoodles: Hummus

1 & 1/4 cups garbanzo beans, rinsed & well drained
1 Tbsp fresh lemon juice
1 Tbsp chopped garlic
2 tsp extra virgin olive oil
2 tsp tahini paste
1/2 tsp kosher salt
1/8 tsp freshly cracked black pepper
Dash of cayenne pepper
Dash of ground cumin, toasted

Place all of the ingredients into a food processor or blender and puree until smooth. Taste and add more seasonings, if desired. Chill. Serve drizzled with a bit more olive oil on top.
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Old 11-24-2007, 05:43 PM   #429
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WOW I can't believe all the great recipes.

Does anyone have the recipe for the chocolate mousse served at BOMA, it's delicious ?
Thanks,
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Old 11-24-2007, 05:50 PM   #430
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Fulton’s Crab Boursin

I got this recipe when I had dinner at Fulton's Crab House back in Dec 05.
great appetizer

Fulton’s Crab Boursin
Appetizer: Yields 3 cups
Ingredients:
1 ½ lb Cream Cheese
¼ cup roasted garlic
½ tbl green onions, chopped
1/8 cup fresh basil
1/8 cup lemon juice
½ tbl horseradish
1 tbl crabmeat or crab base
1/8 cup roasted red peppers
½ tbl hickory smoked mustard
Method:
Mix all ingredients except cream cheese in a large mixing bowl. Cut cream cheese into small cubes and place them in the mixer. Mix until smooth. Stop, scrape sides and mix again. When the cream cheese is smooth, add the rest of the ingredients to mixer. Be careful not to over mix. Store in a covered container until ready to serve. Serve with an assortment of crackers.
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Old 11-24-2007, 06:04 PM   #431
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Boma: Chocolate Mousse Crunch

Quote:
Originally Posted by llmurphy17 View Post
Does anyone have the recipe for the chocolate mousse served at BOMA, it's delicious ? Thanks,
Is this the recipe you are looking for, llmurphy? Let me know!

Boma: Chocolate Mousse Crunch

½ pound Semi-sweet Chocolate
3 each Yolks
2 ½ tablespoons Sugar
3 sheets Gelatin
4 tablespoons Frangelico
2 cups Heavy Cream
5 tablespoons Puff Pastry, baked
7 tablespoons Semi-sweet Chocolate Squares, melted
5 tablespoons Praline Paste
½ cup Ganache (2 oz. semi-sweet chocolate and 2 oz. heavy cream)
Chocolate Sticks for garnish


Prepare flexi pan mold, 2-inch diameter muffin shape.
Melt semi-sweet chocolate squares for mousse.
Whip heavy cream and sugar to very soft peaks.
Soften gelatin in cold water until soft. Remove excess water, then place gelatin in a small bowl with the Frangelico. Set bowl over hot water bath to dissolve gelatin.
In a large bowl mix egg yolks into the slightly warm chocolate.
Add the warm Frangelico/gelatin mixture to the chocolate/yolk mixture.
Fold 1/3 of heavy cream/sugar mixture into the chocolate mixture. Add remaining cream mixture and mix well.
Pour into the mold, leaving ¼ inch space on the top.
Place in freezer to set.
Melt chocolate for crunchy bottom. Add puff pastry (already baked and chopped in a food processor) and praline paste to the chocolate.
When the mousse is set, spread chocolate mixture over each mousse without unmolding them. Put back in the freezer to set.
When set, unmold mousse. Pipe a dollop of ganache on each. For ganache, melt chocolate; add cream, mix until glossy.
Put chocolate sticks on top to garnish.



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Old 11-24-2007, 06:12 PM   #432
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Quote:
Originally Posted by llmurphy17 View Post
Fulton's Crab House: Fulton’s Crab Boursin
Oh, thank you, llmurphy! It sounds delish!
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Old 11-24-2007, 06:27 PM   #433
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Le Cellier: Torontopolitan

Le Cellier: Torontopolitan

5 ounce Chambord
1.5 ounce Iceberg Vodka
.5 ounce Cranberry juice
.5 ounce Orange juice

Mix all ingredients together. Garnish with a cherry.

Last edited by lynninpa; 11-24-2007 at 06:35 PM.
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Old 11-24-2007, 06:34 PM   #434
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Yes that's the recipe. thanks
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Old 11-24-2007, 06:42 PM   #435
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Quote:
Originally Posted by llmurphy17 View Post
Yes that's the recipe. thanks
You are most welcome! I love Disney & I love food. So I thought, why not put together a Disney recipe exchange right here on The DisBoards?! I just hope everyone is enjoying it as much as I am.
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