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Old 05-23-2008, 03:25 AM   #2221
Tatania
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Indian Rice and Coconut Pudding

Indian Rice and Coconut Pudding
Epcot Food and Wine Festival, India, 2008
Serves 4

1/3 cup basmati rice
5 cups milk
1 cup coconut milk
1/2 cup light brown sugar
1/2 teaspoon ground cardamom
1/2 teaspoon saffron threads, crushed
1/2 cup shredded coconut, toasted
1 cup 1/4-inch diced mango
Garnish: 1/2 cup toasted slivered almonds

1. In a large saucepan, bring the milk and coconut milk to a boil over medium heat, stirring occasionally. Add the rice, reduce the heat to low, and cook until the rice is soft and the liquid is thick and creamy, about 45 minutes.
2. Stir in the sugar, cardamom, saffron, coconut and mango and mix well. Transfer the pudding to 1 large serving bowl, or4 individual ramekins, and refrigerate until chilled.
3. To serve, garnish the top of the pudding with the toasted almonds.

Curried Butternut Squash Soup
Epcot Food and Wine Festival, India, 2008
Serves 4 -6

2 tablespoons usli ghee or butter
2 medium onions, peeled and finely sliced
1 teaspoon Madras curry powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ginger
2 pound Butternut squash, peeled, seeded and coarsely chopped
4 cups water or chicken broth
Salt and freshly ground black pepper

For the Garnish: 1/4 cup heavy cream
Ground cinnamon
Paratha Bread for accompaniment

1. In a large saucepan, heat the ghee over low heat and stir in the onions, curry, cinnamon and ginger. Cook, stirring frequently, until the onions begin to brown, about 8 minutes.
2. Add the squash, stock and enough salt and pepper to taste. Bring the liquid to a boil over medium heat. Reduce the heat and simmer for 25 minutes, uncovered, or until the squash is soft. Set aside to cool slightly before puréeing.
3. Working in small batches, purée the soup in a food processor until smooth. Return the soup to the pan and reheat. Taste for seasoning.
4. To serve, divide the soup among 4 serving bowls and drizzle a little cream on top of each serving and sprinkle with a pinch of cinnamon.

Note: this was a very popular dish at my last dinner party and all the guests chose to have it garnished with sour cream instead of heavy cream.
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Old 05-23-2008, 04:49 AM   #2222
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Quote:
Originally Posted by Tatania View Post
Thanks for catching that greeneyes. It was late and I was in a hurry when posting (as usual) and I've edited the Whispering Canyon recipes so they have the same titles as on the menu. Sometimes when they are sent they have a different name.

The Chipotle Sauce is what goes on the Western Chicken Pasta along with roasted chicken and veggies. Picture doesn't show a whole lot of veggies.


Western Chicken Pasta
Thanks! You're fantastic!
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Old 05-23-2008, 08:38 AM   #2223
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Thanks so much!

Thanks for the awesome recipes!!

Thanks for responding to requests!!

Thanks to everyone for their input!!

One more request..
Does anyone have the Pork Marinade for Ohana? I have the Shrimp and Beef which I plan on making on the grill over the weekend.

Hugs to All!!
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Old 05-23-2008, 09:47 AM   #2224
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Originally Posted by Tatania View Post
"Waves to our resident Chef". I'm sure you're right - after all, who lists water in pounds anyway?? Do they actually weigh water in the restaurant?

Should a good flatbread dough have the same consistency as a normal bread dough? How much water would you use for 3 pounds of flour for a flatbread?

Scaling is the term used in a professional kitchen/bakery when measuring or reducing formula ingredients for baking. Baking recipes are called formulas in the professional kitchen. Everything in baking is weighed so the measurements are precise; cooking is an art, but baking is a science. When it comes to cooking, a little of this or a dash of that can be thrown in without problem, but when you bake the ingredients should be precise because there is an exact chemical reaction expected based on the formula used; a slight variation in the formula can drastically change the chemical reaction, thus resulting in an unexpected finished product. So, that is a long answer just to say yes they do weigh the ingredients in a restaurant kitchen.

The dough should not be wet, but it will not be exactly like bread dough either. Bread dough is a tighter product; the flatbread dough should "looser" than regular bread dough. I would say you are looking for something in between the consistency of focaccia bread and regular bread. As for the water, I would add the water in gradually so the dough does not get too wet. Once you reach the desired texture and consistency, make not of how much water you used so you will have precise measurements for the future.





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Old 05-23-2008, 11:09 AM   #2225
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Originally Posted by JodyLynC View Post
Does anyone have the Pork Marinade for Ohana? I have the Shrimp and Beef which I plan on making on the grill over the weekend.
Would it be the same as the White Meat Marinade? (It's found on p. 30 & 47 of this thread.)

Maybe they use the same marinade for both the pork and the turkey?

Enjoy your 'Ohana meal - I've always wanted to make one!
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Old 05-23-2008, 11:25 AM   #2226
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Quote:
Originally Posted by smiller View Post
Would it be the same as the White Meat Marinade? (It's found on p. 30 & 47 of this thread.)

Maybe they use the same marinade for both the pork and the turkey?

Enjoy your 'Ohana meal - I've always wanted to make one!
I wasn't sure if it was the same or not, but they are both really awesome!!
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Old 05-25-2008, 07:47 AM   #2227
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Dinner at 'Ohana at home

Last night we had a yummy dinner based on some 'Ohana/Kona recipes.

We had salad with the Honey-Lime Dressing and the marinated 'Ohana Shrimp on the grill. I also used the Kona Wings recipe on chicken breasts. I used the poaching liquid sans water as a marinade. DH brushed the Sticky Wings sauce on as he grilled them. We didn't use the Mustard Sauce. They were perfect without it.

I served the above with homemade sweet potato chips and seasoned green beans. Yummy!! I can't wait to try more recipes!
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Old 05-25-2008, 02:36 PM   #2228
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Thumbs up Epcot Food and Wine Festival 2007, Turkey

apostolic4life - Thanks so much for all the help and the tips. You probably appreciate better than anyone how difficult it can be for the Disney chefs to write out recipes for the guests. As one can see from the Chicken BBQ flatbread recipe they probably use a lot of ingredients that are at hand in the kitchen and being used in other dishes. I can't imagine when you're cooking professionally that you're actually measuring all the ingredients. Surely time is too short for that and after a while you can probably just eyeball things and figure out if it's the right amount - kind of like what the bartenders do.

JodyLynC - your dinner sounds delicious! I wish we could get the new recipe for the peel and eat shrimp at Ohana but they never seem to respond to written requests.
Has anyone ever been able to get the measurements for the Sunken Treasure cocktail?

Mezes: The Turkish pleasures of the table includes mezes... an eclectic family of dishes which are generally enjoyed at the beginning of a meal. They are always served with raki - the anise flavored apéritif.

Mezes: Patlican Salatasi (Eggplant Salad)
Epcot Food and Wine Festival 2007, Turkey
Serves 6
1 pound eggplant
2 tablespoons fresh lemon juice
1 clove garlic, peeled and pounded to a paste with 1 teaspoon of salt
1/4 cup olive oil
1 cup thick yogurt
Salt and freshly ground pepper to taste

For the Garnish
1/4 cup finely chopped parsley
8 black olives
1 red bell pepper, seeded and cut into 1/4" strips

1. Pierce the eggplant all over with a metal skewer and grilled whole, either under the broiler or over a charcoal grill. Cook for 30 minutes are until the skin blisters on all sides and the interior of the eggplant is soft. Set aside to cool.
2. Cut the eggplant in 2 lengthwise, scoop out the pulp and put it in a fine mesh sieve, set over a medium mixing bowl. Allow the pulp to drain for about 15 minutes remove excess liquid. Discard as many seeds as possible and transfer the pulp to a mixing bowl.
3. Mash the pulp with a fork and stir in the lemon juice and garlic.
4. Slowly incorporate the olive oil, continuously beating with a fork and then fold in the yogurt.
5. Season the salad to taste with salt and pepper.
6. To serve, transfer the salad to a shallow serving bowl and garnish with the olives, parsley and strips of red pepper.

Mezes: Cucumber & Tomato Salad
Epcot Food and Wine Festival 2007, Turkey
Serves 6

4 medium tomatoes, cut into 1/4" dice
1 small cucumber, peeled and cut into 1/4" dice
1 bunch parsley, finely chopped
1 bunch chives, finely chopped
1 medium green pepper, cut into 1/4" dice
1 medium red pepper, cut into 1/4" dice
2 tablespoons extra virgin olive oil
1/2 cup pomegranate molasses
Salt and freshly ground pepper to taste
1/4 cup pomegranate seeds, optional

In a large bowl, combine the tomatoes, cucumber, parsley, chives, and green and red peppers. Stir in olive oil and pomegranate molasses. Season to taste with salt and pepper.
To serve, transfer the salad to a shallow serving platter and garnish with pomegranate seeds if desired.

Spiced Beef Ravioli with Yogurt and Paprika Butter
Epcot Food and Wine Festival 2007, Turkey
Serves 6

Ravioli
5 cups all-purpose flour
2 tsp. salt
2 eggs
1/2 cup water

Meat Filling
1 cup ground beef
1/4 cup finely chopped onion
1/3 cup finely chopped parsley
1 tsp. salt
1/2 tsp. ground black pepper

Yogurt Sauce
1 cup plain whole milk yogurt
1 clove garlic, peeled and pounded to a paste

Paprika Butter
1 stick salted butter
1 tablespoon paprika

1. For the ravioli, sift all but 1/3 cup of the flour and salt into a large mixing bowl and make a well in the center of the flour.
2. In a small bowl, whisk together the eggs and water until combined. Pour the liquid into the flour well and gradually draw in the flour with a wooden spoon. Stir just until a soft ball is formed and knead the dough on a floured surface for 7 to 8 minutes.
3. Divide the dough into 2 balls and cover them with a damp cloth. Allow them to rest for 30 minutes.
4. To make the filling, combine all the ingredients in a medium bowl, cover and set aside.
5. For the yogurt sauce, combine the yogurt and garlic and set aside at room temperature.
6. For the paprika butter, melt the butter in a saucepan and stir in the paprika. Set aside and keep warm.
7. Sprinkle a work surface with a little of the reserved flour and roll out a ball of dough into a very thin circle. Cut the dough into - inch squares and place 1/2 tsp. of filling in the center. Bring the 4 corners together to form a "hat" and press well to seal. Continue to make ravioli with the remaining dough and filling.
8. To cook the ravioli, bring a large pot of salted water to a boil and immerse 1/3 of the ravioli with a slotted spoon. Cook the ravioli for 12 to 15 minutes or until they rise to the surface. Drain and set aside. Repeat with remaining 2 batches.
9. To serve, divide the ravioli among six serving bowls and spoon a little yogurt sauce and paprika butter over each portion.
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Old 05-26-2008, 07:56 PM   #2229
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Orange Slush

Quote:
Originally Posted by Idontwanttogrowup View Post
Does anyone have a recipe for the alcoholic drink from the Kiosk in France? I dont remember the name of it but it was really good. It has a really long, strange name. Its not the Grey Goose one but the other one.

I would love the recipe so if anyone has it please post it here.
...
I made the orange slush from the kiosk in France yesterday, this is the rec. from this board...
Lemon Slush
Kiosk in front of France, Epcot

1 liter (1 quart) Grey Goose Citron Vodka
250 ml (1 cup) lemon/lime sour mix
lots of ice

Blend with ice (or swirl in a slushy machine) until drink has an “ice slushy” texture.

Orange Slush
Kiosk in front of France, Epcot

1 liter Grand Marnier
250 ml sour mix

Blend with ice (or swirl in a slushy machine) until drink has an “ice slushy” texture.

......
Well, It's calling for twice as much liquor as sour mix, we played with it for a while after getting wonked on one sip the first time around. We figured that the portions need to be switched around. Once we added a lot more mix and ice it was so much better! Has anyone else had this problem or did I get it wrong?

-K
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Old 05-27-2008, 01:16 AM   #2230
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Quote:
Originally Posted by NNJDizAngel View Post
...
I made the orange slush from the kiosk in France yesterday, this is the rec. from this board...
Lemon Slush
Kiosk in front of France, Epcot

1 liter (1 quart) Grey Goose Citron Vodka
250 ml (1 cup) lemon/lime sour mix
lots of ice

Blend with ice (or swirl in a slushy machine) until drink has an “ice slushy” texture.

Orange Slush
Kiosk in front of France, Epcot

1 liter Grand Marnier
250 ml sour mix

Blend with ice (or swirl in a slushy machine) until drink has an “ice slushy” texture.

......
Well, It's calling for twice as much liquor as sour mix, we played with it for a while after getting wonked on one sip the first time around. We figured that the portions need to be switched around. Once we added a lot more mix and ice it was so much better! Has anyone else had this problem or did I get it wrong?

-K
ROFL, I can just imagine the testing phase. I was the one that went into the Chefs de France kitchen to ask for the recipe. The problem was my lack of French and there was some discussion in the kitchen as to the accuracy of what the Chef was telling me. I went back to my original notes and what I have written down (because this is what he said) is they make the mix using 1 liter alcohol. Then he said (in a very heavy accent) that they use 25 ml sour mix plus a lot of ice. I'm positive he was getting his numbers mixed up and actually meant 250 ml which was why the others in the kitchen were trying to correct him. 25 ml is only 1 fluid oz. so that was wrong for sure. I'll write tonight and see if these measurements are correct.

I made it as the recipe says and used lots of ice for the slush effect. It was just like I remembered at Epcot.

*Edit* I spoke to the Bakery Manager who is in charge of the making the drink mixes and the measurements where close. It's one part mix to 3 parts Vodka or Grand Marnier. The key is in the mix that they use but a substitute was suggested. In the next post is the amended 100% accurate recipe and I'll amend the ones on page 68 as well.
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Last edited by Tatania; 05-27-2008 at 01:57 PM.
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Old 05-27-2008, 02:19 PM   #2231
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Grey Goose Citron Vodka Slushie

Grey Goose Citron Vodka Slushie
Drink Kiosk by France, Epcot


3 cups Grey Goose Citron Vodka
1 cup *Polynesian Pleasure Lemon Frozen Drink Mix from Florida Natural Flavours in Casselberry, FLA
Ice if making in a blender or water according to manufacturer’s instructions for slush machine.

Mix Vodka and Polynesian Pleasure Lemon. It helps to chill the mix before putting in a slushie machine. Add the required amount of water for your machine (generally for 1 liter alcohol you use 1 ¾ gallon or 28 cups water.)
If making in a blender use enough ice to produce the slushie effect.
* can try substituting frozen Minute Maid lemonade


Grand Marnier Orange Slush
Drink Kiosk by France, Epcot

3 cups Grand Marnier
1 cup *Orange Fruit Smoothie from Florida Natural Flavours in Casselberry, FLA
Ice if making in a blender

Same instructions as for the Lemon Slush.
*If substituting the Orange Fruit Smoothie try for something with an orange dreamsicle taste.


Peanut Butter and Vanilla Milkshake
Annette's Diner, Disneyland Paris

2 cups good quality soft Vanilla Ice Cream (the Diner uses the Vanilla ice cream from their Italian Ice Cream Machine)
4 Tbsp. Smooth Peanut Butter
1 Tbsp. Milk

Blend ingredients until smooth and thick.
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Old 05-27-2008, 06:51 PM   #2232
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LOL Well, it was good with the GM and the sour mix and the testing was a blast...from what I remember of it We haven't had the drink in Epcot (it's on the must have list next trip), it's a surprise for my brother, once perfected. Thank you for researching more! Now I just have to find the creamscicle mixer.

THANKS!!!!!
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Old 05-27-2008, 07:28 PM   #2233
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I made the white onion soup that was posted here last week. I thoiught it was pretty good, but better yet, DS really liked it - had two bowls. Of course, I didn't tell him it was onoin soup until after he tried it. It want pretty quickly, just a little left as a snack the next day.

Today I made Pot Roast, which I had actually never made before. I didn't have all the ingrediants for either recipe - 50s Prime Time or Liberty Tree Tavern, so I improvised and combined the ideas of both. Came out great, everyone loved it. Last month, I had it at 50's PT and DS had it at LTT. Very satisfying and enough left for tomorrows lunch...Mmmmm.

Anyone have recipes for Tangerine Cafe, chicken or lamb? DS really loved that - went back twice. Our only repeat of the trip.
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Old 05-28-2008, 07:35 AM   #2234
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Originally Posted by kirrrby View Post
I was wondering if anyone knew how to make the Salad dressing at Artist Point.
It reminds me of a buttermilk ranch mixed with a green goddess (that might be what its called) but I know its a dressing that you can get on the regular salads.

does anyone know?
if so, thank you!!!
I finally heard back from the chef at Artist Point and he informs me there is no dressing like that anymore.

He sent me two of the three they use (he didn't have the third available) so I will post them ...

Blackberry Vinaigrette

Yield: 6 Servings


Ingredients:
2 1/2 Oz. Blackberry Vinegar
7 1/2 Oz Canola Oil
1 7/8 Oz. Fresh Blackberries
1/8 Oz Dijon Mustard
To Taste Pepper
To Taste Salt


Method:

Combine all ingredients and purée.

This is served on Mixed Greens Salad with Roasted Beets, Hazelnut Gremolata, and Echo Mountain Blue Cheese


Cherry Vinaigrette


Servings: 6


Ingredients
1/4 Cup Cabernet Vinegar
1/4 Tbsp Garlic Purée
1/8 Cup Dijon Mustard
1/4 Cup Olive Oil
1/8 Cup White Balsamic Vinegar
1/4 Quart Sun-dried Cherries
1/2 Cup Cherry Cider Vinegar




Method

1. Steep Cherries in Cherry Cider Vinegar (enough to cover) until tender. Strain liquid. Cool cherries on a sheet pan.
2. Reduce liquid by 3/4 and cool liquids.
3. Combine the Vinaigrette and Cherry liquid and season.
4. Whisk in Oil.
5. Add Cherries. Adjust seasonings. Take half the amount out and purée with a hand blender, then combine both together.

Served on Frisée-Anjou Pear Salad with Duck Confit and Duck Prosciutto

Last edited by greeneeyes; 05-28-2008 at 11:10 AM.
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Old 05-28-2008, 12:46 PM   #2235
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Gateau of Crab

Quote:
Originally Posted by greeneeyes View Post
I finally heard back from the chef at Artist Point and he informs me there is no dressing like that anymore.

He sent me two of the three they use (he didn't have the third available) so I will post them ...

Blackberry Vinaigrette



Cherry Vinaigrette
Both the dressings and the salads sound so good. Too bad the Chef didn't include the salad recipes because I would have loved to try them over the summer. Those fancy vinegars seem to be all the rage at restaurants now.

I'm currently hearing crickets from the chefs at Disney but expected that for the summer. At least the Orlando Sentinel still gets the occasional new recipes from WDW.


Gateau of Crab
Citricos at Disney's Grand Floridian Resort & Spa
Yield: 4-6 servings.

1 1/4 cups softened cream cheese
1/2 cup grated smoked cheddar
3/4 cup heavy cream
1 whole egg
5 large egg yolks
1/2 cup grated Parmesan
1/3 cup diced, sauteed and cooled red onion
2 tablespoons Tabasco sauce
Juice of 1 lemon
1 3/4 cups crabmeat
2 tablespoons freshly minced chives
Butter for greasing molds

Orange fennel cream sauce:
2 cups diced Spanish onions
1 teaspoon kosher salt
3 1/2 cups diced fennel bulb (no stalk)
1/3 cup Pernod
1 cup orange juice
2 oranges zested, sectioned and juiced
1 each bay leaf
4 cups heavy cream
1/2 teaspoon orange extract

Fennel and tomato slaw:
1 fennel bulb, sliced paper thin (no stalk)
1/2 cup late harvest Riesling vinegar
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1/4 cup extra-virgin olive oil
1 cup halved grape tomatoes

1. Heat oven to 225 F. Put cream cheese, cheddar and heavy cream into bowl; mix until smooth. Mix in egg and egg yolks. Scrape down sides of bowl. Add Parmesan and sautéed onions. Add Tabasco and lemon juice. Fold in crab and chives. Chill mixture. Put crab mixture in soufflé dishes or cupcake molds. Make sure the molds are greased with butter (see note). Fill almost to the top of molds. Bake until golden brown and slightly risen, 25-30 minutes. Let crab cakes cool before unmolding.

2. For orange-fennel cream, heat stainless-steel pot on medium. Add onions, fennel and salt; cook 5 minutes. Add Pernod and flame off the alcohol. Add orange juice, zest, segments and bay leaf; simmer 10 minutes. Add cream and extract. Cook until reduced in volume by half. Purée in blender until smooth. Pass through strainer; keep warm.

3. For fennel and tomato slaw, put fennel in stainless-steel bowl or glass bowl. Add vinegar, salt, and pepper; let sit for 2 hours at room temperature. Mix in oil and sliced tomatoes.

4. Warm cake in 300 F oven until heated through. Top with orange-fennel cream, then slaw.
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