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Old 11-28-2008, 09:17 PM   #2551
Tatania
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Key Lime Pie


Photo credit: momof2disprincesses


Key Lime Pie
Wolfgang Puck Grand Cafe and Express, Downtown Disney, WDW
Makes one 1-10 inch pie

1 1/2 cups graham cracker crumbs (about 10 full-size graham crackers)
1 stick melted butter (1/4 pound)
1/3 cup brown sugar
10 egg yolks
2 cups sweetened condensed milk
1 1/2 cups key lime juice or about 2 pounds key limes, juiced
1 cup egg whites
2 cups granulated sugar

Preheat oven to 300°.

To make the crust: Combine Graham cracker crumbs, melted butter, and brown sugar in a stainless steel bowl, mix well. Press into a 10-inch glass pie pan to about 1/4 inch thickness.

To make the filling: Mix egg yolks with sweetened condensed milk. Add lime juice and stir until completely combined. Pour into prepared pie shell and bake for approximately 1 hour to 1 hour, 15 minutes. Custard should be slightly firm to the touch. Cool, cover with plastic wrap and chill in refrigerator.

To make the meringue: Place egg whites and sugar into mixing bowl of an electric mixer. Place bowl over a saucepan of boiling water, as you would a double boiler (bowl should not be in the water). You can also pour egg whites and sugar into the top of a double boiler, then later put in mixing bowl to whip (or use hand-held mixer). Heat whites, stirring with a whisk until they are hot to the touch, about 120°.
Preheat oven to 500°. Remove bowl from saucepan with water. Place whip attachment on electric mixer and whip on high speed until whites form stiff peaks and are cool.
Daub any moisture on top of chilled pie with paper towel. Top with whipped meringue, being sure to cover completely, and bake in hot oven until meringue is very lightly browned (2 to 3 minutes -- watch carefully).

Cooks Note: if you can't find the key limes you can use Nellie and Joe's Key Lime Juice, which is available at the grocery stores. Key limes are more delicate and flavorful than the common Persian lime. Do not substitute. Note that the recipe uses a homemade graham cracker crust. Plan ahead because the Key lime filling takes more than an hour to bake and then needs to be chilled.
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Last edited by Tatania; 11-28-2008 at 09:47 PM.
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Old 12-01-2008, 06:07 PM   #2552
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Parmesan-Crusted Chicken

Quote:
Originally Posted by Tinker_Belle View Post
I LOVE this thread!

Does anyone have the recipe for the Parmesan-Crusted Chicken from Pop Century?
Parmesan-Crusted Chicken
Pop Century, WDW (from Sous Chef Robert Whiteley Jr.)

Take a 5-6 oz chicken breast; dredge breast through seasoned all-purpose flour, dip in beaten egg mixture (made of 3 parts egg and 1 part water) and then place breast in mixture of 4 parts panko breadcrumbs, 1 part shredded asiago cheese, 1 part grated parmesan cheese and salt and pepper to taste. Fry breast in oil either in sauté pan or fryer until golden brown. Finish in 350F oven until internal temperature reaches 165F. Top with either *marinara or alfredo sauce.

Note from the chef: Alfredo and marinara at Pop are made for Disney. Homemade is best!


Quote:
Originally Posted by Camp Rd. Lady View Post
Looking for two recipes. First the maple custard with almond crumble topping from Canada at this year's F&W festival (posted that) . Second the Asian chicken salad from the POP century, or at least the peanut flavored dressing from this salad. Thanks in advance!
The dressing recipe was not included by the Chef and I don't really want to bother him again for it. If someone really wants this, PM me and I'll give you the contact details for you to ask.

Asian Chicken Salad
Pop Century, WDW
Seves 1

4 oz Pulled Chicken Thigh Meat
3 oz Romaine Lettuce
2 oz Stir-fry vegetables
3 oz Udon Noodles Pre-packed bag
2 oz Mandarin Orange sesame dressing
Pinch House Seasoning
1 tsp Sesame Seeds, toasted

On the Romaine lettuce, arrange the Chicken & Stir-fry vegetables. Sprinkle with Udon Noodles and top with dressing. Garish with seasoning and Sesame seeds.
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Last edited by Tatania; 12-05-2008 at 11:36 AM. Reason: Chef provided the missing detail for the egg mixture.
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Old 12-05-2008, 08:58 PM   #2553
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From a separate thread - just to keep it all together.

Quote:
Originally Posted by disneystick View Post
GOT IT!!!

I've tried finding it in the recipe section..however the recipe shown was the chowder style and not the appetizer that I had. When I ate at Le Cellier 3 weeks ago, it was made with a coconut milk, ginger etc. The broth was so good....I could have skip the mussels and ate the broth with the bread sticks.

Was able to get the recipe. The recipe original name is Thai Mussels:

Thai Mussels
Serving Size: 1 portion

1 tablespoon diced celery
1 tablespoon chopped shallots
1 tablespoon fresh lime juice
1 tablespoon Aji-Mirin sweet rice seasoning (Kikkoman brand)
1 teaspoon chopped peeled garlic
1 teaspoon chopped peeled ginger
2 tablespoons coconut milk
15 each live fresh mussels
1 tablespoon olive oil

1. In a sauté pan, heat olive oil. Add celery and shallots and cook until tender.
2. Add the Aji-mirin, lime juice and reduce slightly.
3. Add garlic, ginger and coconut milk.
4. Add mussels and cover pan with lid.
5. When mussels are open, it is done.
6. Serve immediately.
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Old 12-06-2008, 08:53 PM   #2554
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Akershus, Norway, Epcot recipes

New recipes from All Ears.

Kringle (Norwegian Pretzel)
Kringla Bakeri og Café, Norway, Epcot

1 pound 8 ounces bread flour
1 ounce malt
4 ounces granulated sugar
½ ounce dry yeast
3 ounces raisins
3 cups water
¼ teaspoon cardamom

1. Place all dry ingredients into mixing bowl using dough hook.
2. Mix for one minute on low speed.
3. Add water and mix on medium speed until dough forms.
4. At the very end, just before dough is done, add raisins.
5. Remove dough from bowl and scale into four ounce pieces.
6. Roll long strands and form into pretzels.
7. Let rise until doubled in size, then bake at 400º F. until golden brown.

Icing:
½ cup sifted powdered sugar
2 teaspoons evaporated milk
¼ teaspoon vanilla extract
Sliced almonds

1. Mix powdered sugar, milk and vanilla extract together. You can add a little more milk if to thick.
2. Pour icing in a plate.
3. Pour almonds in a plate.
4. Dip pretzel into icing and then into the almonds.


Christmas Bread (Julebrod)
Akershus, Norway, Epcot

1 quart milk
3 ½ ounces fresh yeast
8 ounces margarine
8 ounces sugar
1 ½ teaspoon cardamom
3 pounds flour
4 ounces raisins
3 ounces chopped citron

Heat milk to lukewarm and stir in the yeast. Melt margarine and sugar together and add with the remaining ingredients to form a medium stiff dough. Let rise.
Divide the dough into four parts. Knead and form into loaves. Let rise again.
Preheat oven to 425º F. Bake approximately one hour.


Ring Cake
Kringla Bakeri og Café, Akershus, Norway, Epcot

3 cups butter, softened
1 ½ cups almond paste
3 cups powdered sugar
3 teaspoons almond extract
6 each egg yolks
7 ½ cups sifted flour
Frosting:
1 ½ cups sifted powdered sugar
1 each egg white
1 teaspoon lemon juice

In a large mixing bowl, cream butter, almond paste, powdered sugar, and almond extract. Beat in egg yolks. Gradually add flour and mix until smooth. Refrigerate until well chilled.
Place dough in a cookie press and press into ring molds, which can be purchased at specialty stores. If you don't want to invest in molds, shape the dough on foil-covered cardboard into 26 rings graduating in size.
Start with a one inch ring and make each ring 1/2 inch larger than the one before. Bake at 350º F. for 15 minutes.

Frosting:
Stir all ingredients together. Add additional powdered sugar if the frosting is not stiff enough. Place in a pastry tube with a small round tip.

To Assemble:
Drizzle some frosting on a platter (this will anchor cake). Place the largest ring on the frosting. Apply frosting in scallops on the first ring and place the next largest ring on top of the first. Continue until you have used all 26 rings. The frosting will hold the rings in place. Decorate with small Norwegian flags.
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Old 12-08-2008, 10:45 AM   #2555
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Berry Tarts from Norway Pavilion
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Originally Posted by disneydeb View Post
anyone have the recipe? they are my favorite food in epcot thanks in advance
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Old 12-12-2008, 02:31 PM   #2556
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Magical Star Cocktail

Quote:
Originally Posted by stitchmonkey View Post
I just got back from a family vacation to DL and I'm hoping someone can help me get a drink recipe that I had at the Lost Bar. The drink was called a Magical Star and it came with a glowing ice cube. I've searched the internet and a different recipe with White Creme de Cacao comes up, but that is not it at all. I did find this: organic mango & passion fruit liqueur, coconut rum, pineapple juice, and a multicoloured glow cube, which is more like the actual drink I had but there is no measurements. Thanks in advance for any help!!! And thanks again for all the great recipes!!!
Disneyland Hotel sent the following information regarding the drink.

Magical Star Cocktail
Lost Bar, Disneyland Hotel

Glass: Margarita
Preparation: Build in mixing glass over ice, shake & strain over fresh ice.
Garnish: Place Rainblow Glow cube (on fast color-changing mode) in bottom of glass before adding ice, Pineapple Leaf

Parrot Bay Coconut Rum...........1
X-Fusion Liqueur........................1
Pineapple Juice...........................1
Sweet & Sour..............................1
Rainblow Glow cube...................1 each


Try it and see it it tastes like the original. Personally I'd also try more juice. I assume the 1 means 1 part.
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Old 12-13-2008, 05:41 PM   #2557
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Banana White Chocolate Toffee Tower


photocredit: jaycns

Banana White Chocolate Toffee Tower on cocoa almond cookie and bananas "foster"
Brown Derby, Disney Hollywood Studio (Thanks to Pastry Chef Andreas Born)

Favorite yellow cake mix
1 cup Pasteurized eggs
1/4 cup Sugar
5 sheets Gelatin
2 cups white chocolate
1 1/2 cups fresh, ripe bananas, mashed
Fresh additional bananas
4 cups heavy cream
Cocoa almond cookie (Recipe below)
*Bananas Foster (optional)

1. Bake thin yellow cake sheets from your favorite cake mix.
2. Whip sugar and eggs to soft peak. Soak Gelatin sheets in cold water. Drain when soft and melt in microwave. Melt white chocolate at low in microwave. Whip cream to soft peak.
3. Mix bananas into whipped eggs. Add melted gelatin. Fold in melted chocolate. Fold in whip cream.
4. Cut out cake and put into molds. Fill with the banana mouse. Slice fresh bananas and add into mouse.
5. Take some Hershey’s chocolate syrup and caramel sauce and drizzle on top. Add another cake on top and freeze.
6. Unmold frozen and place on a Cocoa Almond cookie. Decorate with whip cream and chocolate shavings. Bananas Foster can be placed on top and around the serving plate.

Cocoa Almond Cookie
Recipe By: Andreas Born, Brown Derby
Serving Size : 1 Preparation Time :0:30

1 pound Butter
5/8 pound Powdered Sugar
1/16 ounce Salt
1/16 fluid ounce Vanilla Extract
4 eggs
2 1/2 ounces almond meal
1 3/8 pounds all-purpose flour
2 ounces cocoa powder

1. Put oven rack in middle position and preheat oven to 375°F. Sift together the four and cocoa powder into a medium bowl and set aside.
2. Place the butter in the bowl of a standing mixer fitted with a paddle attachment. Beat on low speed for 2 to 3 minutes, or until lightly creamed. Stop the mixer and scrape down the sides of the bowl. Add the powdered sugar and salt; mix for 30 seconds. Scrape down the sides of the bowl.
3. Mix in eggs (1 at a time) and vanilla.
3. Add the flour mixture and almond meal and mix on low speed just until the dough comes together, about 30 seconds.
4. Remove the dough from the bowl and wrap it in plastic film. Chill for 2 - 4 hours. At this point, the dough will keep in the refrigerator for up to 3 days or may be rolled out and frozen for up to 1 month.
5. Roll or press out a round cookie. Bake until cookies are dry to the touch. Cool on a rack before using.

* Can use the Bananas Foster recipe from the Blue Bayou Bananas Foster Shortcake ( Cooking With Mickey and Disney Chefs cookbook)
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Old 12-18-2008, 11:43 AM   #2558
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THANK YOU TATANIA!!!! I will try it out as soon as I can afford to and let you know how it turned out! Thanks again!!
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Old 12-18-2008, 11:46 AM   #2559
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Anyone have (I can't find it in the thread..but given it's size...maybe I'm missing it) the recipe for the Sticky Buns they serve at Boma's for breakfast? They're beyond awesome...better than my wife's grandmother's version (shhhh, don't tell!).

We asked for the recipe while we were there...but no sign of it yet. DW is thinking of trying to churn out a batch for X-mas morning!
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Old 12-22-2008, 11:21 PM   #2560
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2008 Food and Wine Festival

Quote:
Originally Posted by debia413 View Post
DH and I just got back from F&W. I am hoping to find the recipes for two of our favorites.

Lamb Slider on Brioche Roll, New Zealand (posted)
Creamy Wild Mushroom Soup, Poland

Thanks!
Polish Wild Mushroom Soup
Epcot Food & Wine 2008, Poland
Serves 8

½ cup dried mushroom porcinis
12 large fresh shiitake mushrooms
3 cups vegetable stock
5 medium ribs of celery, chopped
2 large onions, chopped
5 large carrots, chopped
2 cups sliced crimini mushrooms
2 tablespoons unsalted butter
2 tablespoon flour
1 cup sour cream
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill
To taste pepper
To taste salt

Method or preparation:
1. Rinse and dried mushroom porcinis. Place mushroom in 2 cups of cold water and soak for at least 4 hours or overnight.
2. In a large pot, bring stock to a simmer.
3. Add celery, onions and carrots.
4. Strain dried mushrooms, reserving the soaking liquid.
5. Add strain soaking liquid to soup.
6. Chop hydrated mushrooms into ¼ inch pieces slightly larger than diced vegetables and add to soup.
7. Add sliced mushrooms.
8. Cover and cook soup until vegetables are tender, about 1 hour.
9. Meanwhile, make a roux. Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes.
10. Remove 1 cup broth from soup and add roux, whisking constantly until slight thickened and free of lumps.
11. Stir thickened liquid into soup.
12. Add chopped parsley and dill.
13. Finish soup with sour cram. Add ¼ cup thickened soup to cream. Whisk until smooth.
14. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes.
15. Season to taste with salt and pepper.


Quote:
Originally Posted by teacher31 View Post
Anyone have the recipe from the Mango Mousse this year from India?
Mango Mousse
Food & Wine 2008, India

1 ½ cups heavy cream
1 cup vanilla pudding
1 cup mango puree
¼ cup powdered sugar, sifted
1 tablespoon lemon juice

Method or preparation:
1. Peel mangos and puree them
2. In another bowl, whip up heavy cream until firm.
3. Add vanilla pudding, puree, sifted powdered sugar and lemon juice. Mix with spatula.
4. Pour into cups.
5. Garnish with a little mango puree.
6. Chill
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Old 12-23-2008, 05:21 PM   #2561
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Thank you so much for posting the Mango Mousse recipe Tatiania! It was my husband's absolute favorite. I'm thinking about ditching the chocolate peppermint cake for Christmas dinner & serving him this instead. It would make Christmas perfect for him. Thank you, thank you, thank you!!!
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Old 12-23-2008, 05:21 PM   #2562
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Lamb Slider Sauce Recipe

I have received two from Disney:

1 tablespoons olive oil
1 large white onions, sliced thinly
1/8 cup horseradish
1 cup brown gravy (your favorite recipe)
1/4 cup Dijon mustard

In a skillet, add oil and cook white onions until caramelized. Be carefully not to burn.
Add horseradish, brown gravy and Dijon mustard. Blend well until heated.
Butter buns on both sides with this mixture.


2 tablespoons olive oil
1/2 cup finely chopped onion
1 garlic clove, peeled and finely chopped
3/4 cup grilled red peppers, coarsely chopped
2 tomatoes, peeled, seeded and coarsely chopped
4 tablespoons finely chopped parsley
To taste salt
To taste freshly ground pepper.

Heat the olive oil in a sauté pan and add the onions and garlic. Cook for 2 minutes, stirring constantly or until the onions are translucent.
Add the peppers and tomatoes and cook for approximately 3 minutes, or until most of the moisture has evaporated.
Stir in the parsley and season with salt and pepper.
Use 2 tablespoons of peperonato for each sandwich.
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Old 12-23-2008, 05:37 PM   #2563
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Quote:
Originally Posted by teacher31 View Post
Thank you so much for posting the Mango Mousse recipe Tatiania! It was my husband's absolute favorite. I'm thinking about ditching the chocolate peppermint cake for Christmas dinner & serving him this instead. It would make Christmas perfect for him. Thank you, thank you, thank you!!!
It does sound delicious. Is anyone else using Disney recipes for their Xmas dinner? I've made Disney Christmas cookies (pics below) and am making the American Heritage turkey recipe from Andrew Sutton (put it in the brine this morning), along with the Walnut Poultry stuffing (Cooking with Mickey Around the World), the Garden Grill Cranberry Relish, the Yam Casserole from Tusker House and the Christmas Crumble recipe from Raglan Road chef Kevin Dundon. The mincemeat has been sitting for four weeks so should be very good.

The fabulous Epcot Food and Beverage Support CM, Theresa Joiner, send me these recipes out of the blue today. It was such a surprise and I'm happy to share them with you all.

Root Vegetables Infused with Coconut Milk
Epcot Food & Wine Festival 2008, South Africa

½ cup olive oil/canola blend
1 tablespoon ground clove
1 large Spanish onion, diced
1 tablespoon minced garlic
To taste cayenne pepper
1 pound potatoes, diced 1/4”
1 pound rutabaga, diced 1/4”
1 pound turnips, diced 1/4”
1 pound carrots, diced 1/4”
1 tablespoon paprika
4 cups coconut milk
To taste salt
To taste black pepper
1 tablespoon cilantro, chopped

1. In a large pan, sauté ions in oil until translucent.
2. Add garlic and cook for one minute. Be careful not to burn.
3. Add potatoes, rutabaga, turnips and carrots.
4. Coat with oil.
5. Add coconut milk and seasonings.
6. Bring to a boil, reduce heat and simmer on low until vegetables are tender and most of the coconut milk is absorbed in the vegetables.
7. Season to taste with salt and pepper.
8. Garnish with cilantro.

Bread Pudding
Epcot Food & Wine Festival 2008, Louisiana

8 slices bread, cubed
¾ cup sugar
5 eggs
1 ¼ cup heavy cream
½ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ cup pecan
Cinnamon sugar (4 tablespoons sugar and ½ teaspoon cinnamon

1. Cut bread into cubes and place in baking pan.
2. In a large bowl, mix sugar, eggs, heavy cream, nutmeg and cinnamon together.
3. Pour mixture over bread.
4. Sprinkle pecans and cinnamon sugar on top.
5. Bake in oven at 300 degrees until to touch.
6. Cut into squares.


Potato and Leek Soup
Food & Wine Festival, 2008
Serves 6

1 pound potatoes, peeled and diced
1 medium onion, peeled and diced
½ each leek, cleaned and diced
4 cups chicken stock
2 cups heavy cream
2 teaspoon butter
To taste salt
To taste white ground pepper
Chopped fresh chives

1. In a large pot, sauté the onions and leeks with the butter.
2. Add chicken stock
3. Add diced potatoes and cook until they are soft.
4. Add the cream and mix well.
5. Season to taste with salt and pepper
6. Garnish with fresh chives.





I've made quite a few of the Disney cookie recipes and these Hermits from Cooking with Mickey Volume II were especially delicious.



Also from Cooking with Mickey Volume II (Monorail Cafe) is Gingerbread Mickey.



Night Before Christmas Mice from Cooking Demo by DeDe Wilson at the Epcot Food and Wine Festival

Wishing everybody a very peaceful and happy Christmas with lots of Disney magic!
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Last edited by Tatania; 12-23-2008 at 05:48 PM.
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Old 12-25-2008, 02:26 AM   #2564
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Gingerbread Latini

Gingerbread Latini
Wolfgang Puck Grand Cafe at Downtown Disney
Yield: 1 serving.

Caramel and shaved chocolate for rim of glass
Ice
2 ounces Starbucks Coffee Cream liqueur
1 ounce DeKuyper Buttershots schnapps
1 ounce cinnamon schnapps
Nutmeg for garnish

1. Moisten rim of martini glass and dip in caramel and shaved chocolate.
2. Shake Starbucks liqueur and both schnapps with ice.
3. Serve in prepared glass and garnish with nutmeg.
(Source: the Orlando Sentinel, Dec. 2008)
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Old 12-26-2008, 08:41 AM   #2565
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I made the Lasagna recipe from Tutto Italia for Christmas Eve and it was the best lasagna I have ever made! I think I will use this recipe from now on.

I did make some adjustments but my husband loved it and said it was better than Tutto's...it was even better left over yesterday (we had an early Xmas lunch so lasagna was dinner).

Thank you for posting that recipe!
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