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Old 11-01-2007, 05:35 PM   #196
lynninpa

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Le Cellier: Mussels Appetizer

Quote:
Originally Posted by Happydinks View Post
How about this - in 27 days we will be in WDW - and having dinner at LeCellier during the trip. We will attempt to obtain the recipe - and if successful - will be happy to post it when we return!
I think I love you, happydinks. I'll be counting down days until you return!

Last edited by lynninpa; 11-01-2007 at 06:39 PM. Reason: oops
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Old 11-01-2007, 07:30 PM   #197
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That would be awesome Happydinks. I never even thought of asking for the recipe.
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Old 11-02-2007, 04:24 PM   #198
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Originally Posted by Happydinks View Post
Any other requests - as long as we'll be there anyway...... We have ressies for: Artist Point, Boma, Kona, Crystal Palace, California Grill, Le Cellier and Chefs de France.
Are you going to Crystal Palace for breakfast or dinner?
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Old 11-02-2007, 08:15 PM   #199
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Yachtsman Steakhouse: Monterey Jack Cheese Grits

Yachtsman Steakhouse: Monterey Jack Cheese Grits

2 Tbsp. butter
1/4 cup finely chopped onion
1/4 cup finely chopped scallions
2 garlic cloves, minced
1 & 1/2 cups chicken broth
1 & 1/2 cups water
3/4 cup quick-cooking grits
1/4 cup heavy cream
salt & freshly ground black pepper
1/2 cup grated Monterey Jack cheese

In a 3 quart heavy saucepan, melt 1 tablespoon of the butter over medium heat. Add onions & scallions and cook 5 minutes. Add garlic and cook 1 minute longer.
Add the broth & water and bring to a boil over high heat. Add grits in a slow, steady stream, whisking constantly.
Reduce heat to low and simmer, stirring occasionally, for about 10 minutes or until all liquid is absorbed.
Stir in cream and season with salt & pepper. Remove from heat and whisk in cheese and remaining butter.
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Old 11-03-2007, 01:34 AM   #200
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Quote:
Originally Posted by Happydinks View Post
How about this - in 27 days we will be in WDW - and having dinner at LeCellier during the trip. We will attempt to obtain the recipe - and if successful - will be happy to post it when we return!
Any other requests - as long as we'll be there anyway...... We have ressies for: Artist Point, Boma, Kona, Crystal Palace, California Grill, Le Cellier and Chefs de France.
Be still my racing heart!! That's the best offer I've heard in a while, LOL.

It's just about hopeless to get any recipes from the California Grill. I've tried since last July to get the "Honey Crunch Cake with Chantilly Cream and Oven-roasted Golden Pineapple and Crunch Candy Crumble " including phoning them twice and now they're saying they can't don't have the recipe!! Wonder how they're making it then, LOL?

Anyway sounds like they're not going to share this one though I'd love to hear what they said if you asked in person.

Besides the Honey Crunch Cake - if it's not too much trouble, could you add the following to your list from the California Grill because maybe you'll strike it lucky with at least one of them. I certainly don't expect them all.

Salad of Grilled Shrimp
Banana and Butterscotch "Buzz"
*Blueberry Bliss - blueberry cream pie, blueberry mascato soup and creme fraiche cheese cake (would love to get any one of these any one of these recipes if they are still on the menu).
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Old 11-03-2007, 01:39 AM   #201
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Napa Rose: Cabernet Blackberry Braised Prime Beef Short Ribs

This is one of the very popular signature dishes at Napa Rose.


Cabernet Blackberry Braised Prime Beef Short Ribs
Napa Rose Restaurant Disney's Grand Californian, Chef Andrew Sutton

6 each prime short ribs (each bone-in short rib should weigh about 16 oz.)
1 bottle cabernet sauvignon
1 can frozen blackberries with juice (thawed)
1 large diced onion
2 coarse sliced carrots
1 fennel bulb
1/2 bunch fresh thyme stems
5 sage leaves
3 TB kosher salt
2 TB Coarse ground black pepper
4 C veal demi glace
2 C chicken stock
1/4 C neutral cooking oil

Season short ribs with salt and pepper 2 hours before you sear them. Keep them cold in the refrigerator. Brown the seasoned short ribs in a sauté pan; set on medium-high heat. Add the sliced vegetables. Reduce the heat to medium and brown all vegetables. Once all vegetables are evenly browned, add one bottle of good cabernet sauvignon and simmer the liquid and vegetables until the liquid is reduced by 75% to 80%. Transfer wine, vegetables and beef short ribs to a crock pot/sauce pan. Add demi glace, chicken stock and thawed blackberries to the ribs and wine. There should be enough liquid to cover the ribs completely by at least 2 inches. Bring to a boil, cover and reduce to a slow simmer. Continue simmering the short ribs for 2 ½-3 hours or until tender. Allow ribs to cool in the liquid at room temperature for one hour. Remove ribs from liquid and remove the bones from the short ribs. Reduce the liquid to sauce consistency, strain and pour over the short ribs and refrigerate until ready to use.


Notes: Chef's Notes: Short Ribs are a great cut of meat but get nice 2 inch thick prime short ribs if you can. It is worth the extra money. As for Wine pairing this is a great dish it would work well with, Zinfandel, Cabernet Sauvignon, Pinot Noir or Syrah. Almost any good red wine with medium low tannin and good fruit characteristics. This Recipe works best made a day ahead.
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Old 11-03-2007, 04:40 AM   #202
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Does anyone have the recipe for the pumpkin soup served at Tony's Town Square this Halloween season? My DD and I both really loved the soup - so thick and creamy and with a bit of a kick.
I have tried two different recipes from Boma for their pumpkin soup thinking it might be the same - but both nothing like it!

here's hoping
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Old 11-03-2007, 09:58 AM   #203
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Quote:
Originally Posted by Tatania View Post
Napa Rose: Cabernet Blackberry Braised Prime Beef Short Ribs
Thanks, Tatania!
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Old 11-03-2007, 01:06 PM   #204
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Quote:
Originally Posted by LUVMYTINK View Post
Are you going to Crystal Palace for breakfast or dinner?
We are going for dinner - but if you want something from the breakfast menu let me know. It certainly won't hurt to ask for it!
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Old 11-03-2007, 04:20 PM   #205
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Thank you so much for all of these recipes; I can't wait to make them all!

Does anyone have the recipe for the Breakfast Pocket from Fountain View Bakery?

To my dismay, our favorite breakfast location has closed and I would love to make the breakfast pocket for DH!

Thanks in advance!
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Old 11-03-2007, 06:57 PM   #206
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Quote:
Originally Posted by Happydinks View Post
We are going for dinner - but if you want something from the breakfast menu let me know. It certainly won't hurt to ask for it!
It was for the dinner buffet. The name skips my mind for the moment, but it was the penne pasta dish with the Asiago cheese & bacon. If I remember the name I will let you know.
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Last edited by LUVMYTINK; 11-04-2007 at 09:41 AM.
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Old 11-03-2007, 10:25 PM   #207
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Great thread!!! Wish I had recipes to offer but I've never been to WDW. Going for the first time (and my honeymoon) in January and can't wait to try some of these dishes at the restaurants!!! I would love to make a few before I go though!!!
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Old 11-04-2007, 10:13 AM   #208
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Anyone ever make the Oreo Bon Bons from Cape May??? Are they very difficult to make??? Where do you get gelatin sheets??? Thanks for the input.
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Old 11-04-2007, 10:44 AM   #209
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Brown Derby - Classic Grapefruit Cake

The Orlando Sentinel posted the recipe for the grapefruit cake served at the Brown Derby.

Disney-MGM Studios' Brown Derby Grapefruit Cake
Yield: 10 servings.
1 1/2 cups sifted cake flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1/4 cup each: vegetable oil and water
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon zest
1/4 teaspoon cream of tartar
16-ounce can grapefruit sections, well-drained

Cream-cheese frosting:
16 ounces cream cheese
1 teaspoon each: lemon juice and freshly grated lemon zest
1 cup sifted powdered sugar
6 drops yellow food coloring, or as desired

1. For frosting, beat cream cheese on high speed until light and fluffy. Add lemon juice and zest. Gradually add powdered sugar, beating until blended. Add food coloring as desired.

2. Heat oven to 350 F. Lightly grease 9-by-2-inch round cake pan. Line bottom of pan with wax paper. Lightly grease paper.

3. Sift together flour, sugar, baking powder and salt.

4. Whisk egg yolks, oil, water, grapefruit juice and zest until smooth. Whisk in flour mixture.

5. Using an electric mixer, beat egg whites and cream of tartar just to stiff peaks. With a rubber spatula, gently fold egg whites into yolk mixture, until just blended. Pour into prepared pan. Bake 25-30 minutes, or until the cake springs back when touched lightly in the center. Invert cake, still in pan, and cool on wire rack. Run a spatula or a table knife around the edge of the cake. Carefully remove cake from pan. With serrated knife, cut cake in half horizontally.

6. Spread frosting on bottom half of cake. Top with several grapefruit sections (see note). Cover with second layer of cake; then frost top and sides. Garnish with remaining grapefruit sections.

Recipe note: At the Brown Derby, the cake is garnished with ultra-thin dried sweetened grapefruit slices.
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Old 11-04-2007, 10:52 AM   #210
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Quote:
Originally Posted by LegoJediMom View Post
Since it's no longer on the menu, I am hoping someone has the recipe for the Mahi Mahi at Kona? Anyone?
I'm certain sure this is different than what you had, but I thought I would post it anyways. It comes from "Cooking with Mickey" Volume II.

Fried Mahi Mahi & Sauce
from Tahitian Terrace in Disneyland

Yield: 6 servings

1 cup cold water
1 egg
1 tsp salt
2 tsp vegetable oil
1 cup flour
1/8 tsp yellow food coloring
6 boinless mahi mahi steaks or dolphin fillets
  • Prepare sauce first (see recipe below) so it's ready for your hot meal.
  • In a mixing bowl, combine water, egg, salt, and vegetable oil. Beat slowly to blend.
  • Gradually add flour, beating to form a smooth batter.
  • Add food coloring if desired.
  • Dip fish fillets into batter and fry in hot oil (350 degrees), until golden brown (5-6 minutes)
  • Remove and drain on absorbent towels.
Sauce

2 cups pineapple juice
1 cup sugar
2 1/2 Tbl cornstarch
3/4 cup cidcer vinegar
1/2 cup tomato ketchup
1/2 cup pineapple tidbits
  • In a small saucepan, combine and whisk pinapple juice, sugar, and cornstarch.
  • Add remaining ingredients and cook until mixture comes to a boil, stiring frequently, until sauce is thickened.
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