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Old 12-04-2009, 04:30 PM   #2866
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Tony's Town Square Lemon Panna Cotta and Cannoli Recipe:
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Old 12-06-2009, 03:26 PM   #2867
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Black Forest Roulade

I would like the recipe for the Black Forest Roulade [rolled cake] from Sommerfest in Germany. I found the round cake recipe, but not the new roulade. This was so good and flavorful but not too sweet. Anyone have this?
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Old 12-07-2009, 12:52 PM   #2868
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I'll be back to update the index once our computer situation is fixed. We're down to one functional computer & DD needs it to do her online school...plus DH has been sick & trying to keep up with work while he's home. *sigh* There was almost a fist fight here when I tried to get my own computer for 10 minutes the other day. LOL

Originally Posted by Card Painter View Post
A couple years ago there was a recipe online for creamed spinach, as served at the Grand Floridian. It was simple and contained parmesan cheese and minced garlic. The site has since been removed, and all I can find is the Yachtsman Steakhouse recipe.
Does anyone have the Grand Floridian recipe on file?
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Old 12-07-2009, 03:42 PM   #2869
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Originally Posted by piratesmate View Post
I'll be back to update the index once our computer situation is fixed. We're down to one functional computer & DD needs it to do her online school...plus DH has been sick & trying to keep up with work while he's home. *sigh* There was almost a fist fight here when I tried to get my own computer for 10 minutes the other day. LOL

The person who posted that request (that doesn't show up when I quote you) did so in 2 separate threads, I posted the recipe in one and posted it here for us as well. As far as I can tell they never came back or if they did never acknowledged the posting.


and I hear ya about the computer situation, we went thru the same thing not too long ago.
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Old 12-14-2009, 01:52 PM   #2870
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LeCellier Cheddar Cheese Soup

How come there are so many recipes for LeCellier's Cheddar Cheese Soup? I have three in my recipe file (all different) and the one on page 1 of this thread is a fourth version. Which is the definite recipe??? Several are very different!
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Old 12-14-2009, 07:27 PM   #2871
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Originally Posted by Barbruka View Post
How come there are so many recipes for LeCellier's Cheddar Cheese Soup? I have three in my recipe file (all different) and the one on page 1 of this thread is a fourth version. Which is the definite recipe??? Several are very different!

Apparently it's been changed a few times, maybe with each new chef? The last published updated version I saw was from 8/09.
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Old 12-16-2009, 04:20 PM   #2872
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Green Tea Mousse
Epcot Food and Wine Festival, China
Servings: 8 Prep Time: 20 minutes

1 pack of Tofu (12.3 ounces)
8 ounces granulated sugar
6 fluid ounces water
2.5 ounces whipping cream
0.6 ounces gelatine powder
0.25 ounces powdered green tea

1. Dissolve gelatine powder with 3 fluid ounces of water and set aside.
2. Combine Tofu, sugar, 3 fluid ounces of water, and powdered green tea in blender and mix till all ingredients have combined.
3. Remove mixture to a bowl and place in a bath of hot water.
4. Add gelatine mixture to bowl while stirring.
5. Continue stirring until gelatine melts completely.
6. Remove bowl from hot water and place in ice water.
7. Stir until mixture becomes creamy.
8. Add whipping cream to mixture and continue stirring.
9. Once whipping cream is blended into mixture, remove from ice water and portion into individual serving cups.
10. Chill for 1 hour before serving.

Green Tea Frozen Yogurt
Nine Dragons Restaurant, Epcot, WDW
serves 4

2 cups whole milk or low fat yogurt
2 teaspoons of green tea powder (can add more for stronger taste)
1/2 cup of sugar

In a blender, add milk, green tea powder and sugar. (can you more powder for a stronger taste)
Mix the ingredients well for three to five minutes until well blended.
Transfer the ingredients to the bowl of an ice cream maker and follow your manufacturer's directions. If you do not have an ice maker, place into a freezer safe bowl cover it well. Put the green tea yogurt mixture into the freezer for a few hours.
After the mixture is frozen, remove the bowl from the freezer and whisk again with a hand-help whisk until smooth and creamy. Put it back in the freezer bowl and leave it in the freezers until frozen.
Take it out of the freezer and serve in small bowls.

Green Tea Ice Cream
Nine Dragons Restaurant, Epcot, WDW

2/3 cup water
4 green tea bags
1/2 cup sugar
1 cup half and half
1 cup heavy whipping cream

In a medium pot, heat the water to boiling. Add the green tea bags, remove the pot from heat and let it steep for 5 to 7 minutes.
Remove the tea bags, squeezing them against the side of the pot with a spoon to get all of the liquid out.
Simmer over medium low heat for 10 to 15 minutes, or until the liquid is reduced by half.
Remove from heat and add the half-and-half and the sugar. Let the mixture chill for a least 1 hour in the refrigerator.
Beat the whipping cram until soft peaks form and then fold in the green tea mixture.
Freeze in an ice cream maker, following manufacturer's directions

Vanilla Green Tea Frozen Yogurt
Nine Dragons Restaurant, Epcot, WDW

2 tablespoon hot water
2 tablespoons of powdered green tea
3 egg whites
3 cups fat-free plain yogurt
1 teaspoon vanilla extract
1/2 cup honey

Combine water and tea powder and let the mixture sit for 5 minutes.
In a large bowl, beat egg whites until stiff peaks form.
In a separate bowl, combine yogurt, green tea and honey.
Gently fold in yogurt mixture to egg whites.
Freeze in a ice cream maker, following manufacture's directions.
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Old 12-16-2009, 05:10 PM   #2873
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Chocolate Peanut Butter Cakes

Originally Posted by lflax View Post
This is such a great thread!! I have read so many fantastic recipes!!! I would like the recipe for the chocolate peanut butter cake served at the Sci-Fi. Any help would be appreciated!!
Originally Posted by Amusement
The cake from Sci Fi was my fave dessert of the whole trip. I would love a recipe for that one if anyone has it.
Chocolate Peanut Butter Cakes
Sci-Fi-Dine-In Theater Restaurant, Disney’s Hollywood Studios™
Makes 12

Chocolate-Pecan Streusel
1 cup all-purpose flour
1 cup sugar
1 1/2 sticks butter, room temperature
1 cup toasted chopped pecans
1/4 cup unsweetened cocoa powder

Peanut Butter Filling
1 cup smooth peanut butter
1 cup sweetened condensed milk
1 cup prepared chocolate pudding

Devil’s Food Cake
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 sticks unsalted butter, softened
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
4 large eggs, warmed in very warm water for 10 minutes

For chocolate-pecan streusel:
1. Combine flour, sugar, butter, pecans, and cocoa powder in a large bowl. Beat on low speed with an electric mixer until blended and crumbly.

For peanut butter filling:
1. Combine peanut butter, sweetened condensed milk, and pudding in a medium bowl. Whisk until combined.

For devil’s food cake:
1. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
2. Combine boiling-hot water and cocoa powder in a separate medium bowl, whisking until smooth. Whisk in milk and vanilla extract. Set aside.
3. Combine butter, brown sugar and granulated sugar in a large bowl. Beat with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Reduce mixer speed to low. Alternately add flour mixture and cocoa mixture in 3 batches, beginning and ending with flour. Mixing until just combined.

For chocolate peanut butter cakes
1. Position oven racks in the upper and lower thirds of oven. Preheat oven to 350°. Spray 12 (2 1/2-inch) ramekins with nonstick spray with flour. Line the bottom of each ramekin with a parchment paper round, and spray again. Set aside.
2. Divide chocolate-pecan streusel among the ramekins. Top each with approximately 1 1/2 to 2 tablespoons peanut butter filling. Fill ramekins three-quarters full with batter. Place ramekins on 2 sheet pans.
3. Bake, switching position of pans halfway through, until cakes begin to pull away from sides of ramekins, 20 to 25 minutes.
4. Cool cakes on pans for 20 minutes. Carefully invert ramekins onto each serving plate. Serve with vanilla ice cream.
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Old 12-19-2009, 03:32 PM   #2874
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Just got back from the world.
Was wondering if anyone had the recipe for the delicious yellow pasta salad at Boma?
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Old 12-19-2009, 04:14 PM   #2875
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Originally Posted by Barbruka View Post
How come there are so many recipes for LeCellier's Cheddar Cheese Soup? I have three in my recipe file (all different) and the one on page 1 of this thread is a fourth version. Which is the definite recipe??? Several are very different!
This one seems pretty official:

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Old 12-20-2009, 10:15 PM   #2876
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Old 12-22-2009, 02:25 AM   #2877
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Chocolate and Coffee Yule Log
Served at the Plaza Inn, Carnation Café and PCH Grille; Disneyland® Park
Makes 1 log

Coffee Buttercream
1 cup water
2 1/4 cups fine Granulated sugar
9 ounces egg whites
3 1/3 cups butter
1 tablespoon vanilla extract
1/3 cup coffee extract

Biscuit Roulade
10 eggs yolks
10 egg whites
10 whole eggs
2 1/4 cups granulated sugar
1/4 cup granulated sugar
3/4 cup pastry flour or sifted
all-purpose flour
1/4 cup cocoa powder
1/4 cup melted butter

Chocolate Ganache
20 ounces dark chocolate (58 % Cacao)
2 tablespoon butter
1 tablespoon honey
2 cups heavy cream

Kahlua Simple Syrup
1 1/4 cups granulated Sugar
1 1/4 cups water
1/3 cup Kahlua liquor

Coffee Buttercream
Mix the water and sugar in a sauce pan and bring to a boil. Keep edge of the saucepan clean by brushing with a pastry brush moistened with water.
Boil mixture until a candy thermometer registers 240°F (“soft ball” stage). Mix the egg whites with an electric mixer to soft peaks, then gradually add the syrup to the egg whites and continue to mix until a meringue forms. Add the butter and mix until smooth. Add the coffee extract and vanilla extract and mix.

Biscuit Roulade
Preheat oven to 400°F. In a electric mixer, whip the egg yolks ,whole eggs and granulated sugar together until light & fluffy. In a separate bowl, whip the egg whites and granulated sugar to a stiff peak. Fold the egg yolk mixture and the egg white mixture together. Add the flour, cocoa powder and melted butter and mix gently until combined.
Transfer the mixture to a jelly roll pan lined with parchment paper and spread in a consistent layer. Bake in preheated oven until golden brown, approximately 10-15 minutes.

Chocolate Ganache
Place the chocolate, butter and honey in a steel mixing bowl and set aside.
In a sauce pan, bring the heavy cream to a boil , then pour over the chocolate, mixing slowly from the center of the bowl until mixture is smooth and shiny.

Kahlua Simple Syrup
Place all ingredients in a sauce pan and bring to a boil, whisking until sugar is dissolved. Set aside until cool.

Procedure for Assembly the Yule Log
Soak biscuit roulade evenly with Kahlua Simple Syrup. Spread roulade evenly with Coffee Buttercream. Roll roulade from long side into a long cylinder. Pour Chocolate Ganache evenly over roulade. Decorate as desired.

Video: http://disneyparks.disney.go.com/blo...ke-a-yule-log/

Dulce de Leche Empanadas with Pineapple
Served at Cocina Cucamonga in Disney’s California Adventure® Park.
In this holiday spirit of giving and receiving, Jorge Sotelo, Jay Garcia, Juan Mendoza, and Nubia Renteria from the Disneyland® Resort Food & Beverage team would like to share an utterly delightful Mexican pastry recipe.
Servings: 2 dozen

Empanada Dough
14 ½ ounces Cream Cheese
6 ¼ ounces Butter, Unsalted
1½ cups Flour
1½ Teaspoons Salt
1½ Teaspoons Baking Powder
1 Teaspoons Cinnamon

Cajeta and Pineapple Filling
1 14-ounce can Sweetened Condensed Milk
1 Pineapple, fresh, cleaned, trimmed
Finely diced Zest of 1 orange

Final Plate Recipe
2 Ounces Dough, freshly rolled out
1 Tablespoon Pineapple filling
1 Tablespoon Condensed Milk mixture (Cajeta)

Empanada Dough
Place cream cheese and butter in a medium bowl and mix until combined. In a separate bowl combine the flour, salt, baking powder and cinnamon and mix well, then add to the cream cheese mixture and mix until the dough comes together (approximately two and a half minutes). Take out the newly formed dough and flatten into a disk, wrap in plastic and refrigerate for at least one hour*. Weigh out and portion 2 ounces of the dough and roll into small round balls. Sprinkle a little flour on a cutting board and roll out/flatten the dough with a rolling pin into circles about 3” in diameter. Reserve for fillings.

Cajeta and Pineapple Filling
Place unopened can in a large pot and completely cover with water. Simmer just below a boil until milk is reduced. This will take about 3 hours to slowly reduce. IMPORTANT: Make sure the can is completely submerged at all times - add water to the pot as needed as the water evaporates during this process. Once milk is reduced, set aside for next steps. With a sharp knife, cut the pineapple into small pieces (ideally a brunoise cut: julienned, then rotated 90 degrees and diced to make small squares) and set aside for next steps.

Final Plate Recipe
Preheat oven to 350°F. Place 1 Tbsp. of pineapple filling on each circle of dough, add 1 Tbsp. Cajeta mixture to the pineapple and fold dough in half making a half moon. Then seal or crimp the dough on all open edges and place onto a small cookie sheet. Bake in preheated oven for about 20 minutes. Empanadas should be a nice golden brown. Allow to cool and serve warm. Enjoy!

Citrus Roasted Half Chicken
Rancho del Zocalo, Disneyland Resort
Servings: 6 Preparation Time: 20 minutes Cooking Time: 45 minutes

3 whole chickens, halved
9 tablespoons Rancho Citrus dry rub (recipe below)

Rancho Citrus Dry Rub
4 tablespoons Lawry’s seasoning salt
2 tablespoons sugar, granulated
2 tablespoons brown sugar
2 tablespoons cumin, ground
2 tablespoons chili powder
2 tablespoons cayenne powder
4 tablespoons paprika
5 tablespoons lemon pepper seasoning
2 tablespoons garlic powder
2 tablespoons onion powder

Rancho Citrus Dry Rub: Combine all above ingredients in a mixing bowl and set aside.
Pre heat the oven to 375ºF. Season each of the chicken halves evenly with the Rancho citrus dry rub. Place on a sheet pan Cook to 165 4. ºF internal temperature for approximately 45 minutes. When the chicken is done, pull out of the oven and serve with the Zesty Slaw and Sweet Corn
on the Cob! (Recipes in document)

Sweet Corn on the Cob
Rancho del Zocalo, Disneyland Resort
Servings: 8 Preparation Time: 20 minutes Cooking Time: 30 minutes

4 ears of white corn in the husk, whole
1 cup mayonnaise
4 teaspoons pico lemon seasoning
6 tablespoons cotija cheese

Rinse the Corn under cold water. Set aside. Add corn to a medium sized pot of boiling water (212 3. °F) . Cook until done about 20 to 30 minutes. Once cooked, peel the husk and silk away from the corn and slice in half.
Lightly spread the mayonnaise, pico lemon seasoning and Cotija cheese on the corn. Serve immediately.
* Chefs note: If you cook the corn while still in the husk the corn becomes sweeter and more flavorful!

Zesty Slaw with Cider Vinaigrette
Rancho del Zocalo, Disneyland Resort
Servings: 6 Preparation Time: 30 minutes Cooking Time: 45 minutes

Zesty Slaw
1 head green cabbage, finely shredded
¼ head red cabbage, finely shredded
2 each carrots, large, shredded
½ each red bell pepper
½ each green bell pepper
½ each yellow bell pepper
1 pound jicama, julienne
3 teaspoons tarragon, fresh
3 teaspoons chives, fresh
1 bunch cilantro, fresh

Cider Vinaigrette

1 cup brown sugar
1½ teaspoons sea salt
1 teaspoon dry mustard
1 teaspoon cumin seeds, toasted and ground fine
1 teaspoon fennel seeds, toasted and ground fine
2 teaspoons crushed red chili peppers
1 teaspoon chili powder, smoked
2 cups red wine vinegar
¼ cup honey
1½ cups canola oil
1½ cups apple cider vinegar

Cider Vinaigrette: Combine all ingredients well in a mixing bowl, cover and refrigerate until service.
Zesty Slaw: Combine all ingredients in a medium sized mixing bowl. Set aside covered in the refrigerator until just before service. When you are ready to serve, add the Cider Vinaigrette and toss well.

Asparagus Bruschetta
California Food and Wine Festival, Disneyland
Servings: 12 pieces Preparation Time: 15 minutes Cooking Time: 10 minutes

3 cups water
8 ounces asparagus, trimmed and cut into 1/2 inch pieces
16 ounces grape tomatoes, halved
8 ounces fresh basil, minced
3 each green onions, chopped
3 tablespoon lime juice
1 tablespoon olive oil
3 each whole garlic cloves, minced
1 ½ teaspoon lime zest, grated
¼ teaspoon kosher salt
¼ teaspoon white peppercorns (freshly ground)
12 slices French baguette, sliced (3 inch X 2 inch), toasted

In a large saucepan, bring water to a boil. Add the asparagus; cover and boil for 2 to 4 minutes until done. Drain and immediately place asparagus in an ice water bath. Drain the asparagus from the ice water bath and pat dry. In a bowl, combine the asparagus, tomatoes, basil, green onions, lime juice, oil, garlic, lime zest, kosher salt and white ground pepper, mix thoroughly. Using a slotted spoon, spoon asparagus mixture onto bread.

Berry Crisp with Strawberry Sorbet
California Food and Wine Festival, Disneyland
Servings: 8 Preparation Time: 20 minutes Cooking Time: 30 minutes

3 cups fresh strawberries (hulled and quartered)
½ cup honey
1 cup sugar
3 tablespoon lemon juice

1 pound fresh raspberries
1 pound fresh blueberries
1 pound fresh blackberries
1 pound ripe strawberries
4 ounces granulated sugar
1 ounces flour
1 ½ ounces Grand Marnier
Zest of 1 orange

Crisp Topping
17 ounces sugar (divided)
17 ounces brown sugar (divided)
7 ounces oats
14 ounces pecans
14 ounces walnuts
8 ounces melted butter
6 ounces coconut flakes
16 ounces flour
6 ounces soft butter

Place the strawberries in a food processor and puree until smooth. Strain the strawberries through a fine chinois. Whisk in the honey, sugar and lemon juice. Mix well and pour into an ice cream maker. Allow to freeze overnight.

Hull and quarter the 3 cups strawberries. Toss strawberries and all of the remaining fruit with the sugar, flour and Grand Marnier. Place the filling in to ramekins and top with Crisp.


Preheat oven to 375°F In a large bowl, mix 11 ounces sugar, 11 ounces brown sugar, oats, pecans, walnuts, cocnut flakes and melted butter. Mix well with a wooden spoon. Then in a food processor grind the mixed ingredients together in small batches. Back in the large bowl, mix the blended ingredients with the remaining sugar, flour, brown sugar and soft butter. Mix well, then top the fruit filled ramekins. Bake at 375°F for 25 to 30 minutes Top with sorbet.

Chipotle Stuffed Beef Tenderloin
California Food and Wine Festival, Disneyland
Servings: 4 Preparation Time: 15 minutes Cooking Time: 40 minutes

2 pound beef tenderloin

1 tablespoon salt
2 tablespoon brown sugar
2 teaspoon dry chipotle chilies, ground
1 teaspoon cinnamon, ground
1 teaspoon black pepper, fresh, ground
½ teaspoon paprika
3 tablespoon olive oil

¼ cup olive oil
3-6 each canned chipotle chilies, pureed
1 each small sweet onion, chopped
6 each sun dried tomatoes, chopped
1 tablespoon thyme, fresh, chopped
1 cup provolone cheese, grated
1/3 cup panko bread crumbs
2 cups Red wine
2 tablespoon Butter

Preheat the oven to 425°F. Cut the Tenderloin lengthwise to form a pocket. In a bowl, mix the ingredients for the rub. Rub over outside of Tenderloin. Cover with tenderloin with plastic wrap and place in the refrigerator for at least two hours. Sauté the onion in about 2 tablespoons of the olive oil until translucent. Add the tomatoes, chipotle, and thyme. Sauté a few more minutes. Remove the onion and tomato mixture from the stove and mix in the cheese and panko crumbs.
Place in the refrigerator to cool. Once cool, remove the tenderloin and stuffing mixture from the refrigerator. Unwrap the tenderloin. Spoon the stuffing in to the tenderloin pocket. Tie the tenderloin with butcher string. Place in a roasting pan and bake uncovered at 425°F for about 30 minutes. A meat thermometer should register 155°. Remove the meat from the baking pan, and let rest for at least 10 minutes.
Place the baking pan on a stove burner set to medium high heat. Deglaze the pan by adding the
red wine and scraping any residue from the baking pan and deglaze with the red wine. Simmer and reduce to one cup. Strain the sauce and stir in the butter. Remove the butchers twine from the meat and slice into 1 ½ to 2 inch medallions. Top with the strained sauce.

Roasted Butternut Curry Soup
California Food and Wine Festival, Disneyland
Servings: 4-6 Preparation Time: 15 minutes Cooking Time: 1 hour and 10 minutes

2 pound butternut squash, halved and seeds removed
3 tablespoon clarified butter
1 tablespoon Madras curry powder
½ teaspoon cumin, ground
1 teaspoon coriander seeds, ground
½ teaspoon nutmeg, ground
½ teaspoon cinnamon, ground
¾ cup onion, white diced in quarters
½ cup carrot, peeled diced in quarters
¼ cup celery diced in quarters
¼ cup ginger, minced
1 tablespoon garlic, minced
3 ½ cups chicken stock
½ cup coconut milk
1 tablespoon brown sugar, packed
2 teaspoon kosher salt
¼ teaspoon black pepper, freshly ground

Preheat the oven to 400 degrees Fahrenheit. Place the squash cut side up on a parchment lined cookie sheet. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Drizzle with 1 tablespoon of the clarified butter on both sides of the Squash and season with salt and pepper as well.
Place in the oven and roast until the skin is golden brown and the squash is tender, about 50 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the squash out of its skin and set aside until ready to use.
Set a medium size saucepan over medium-high heat. Add remaining 2 tablespoon of clarified butter and when hot, add curry powder, cumin, coriander, nutmeg and cinnamon. Toast and stir for 1 minute. Add cut up vegetables (onions, carrots, celery), along with half remaining of kosher salt and black pepper, sauté until lightly caramelized, about 3 to 4 minutes. Add ginger and garlic and sauté 30 seconds. Add chicken stock and reserved butternut squash to the pan and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes or until all the vegetables are soft.
Remove the soup from the heat and blend until smooth. Strain through a medium size strainer and put in a clean pot. Add coconut milk. Bring back to simmer. Adjust seasoning with remaining kosher salt and pepper.

Chocolate Lava Cake
Disneyland Resort, Disneyland
Servings: 36 cakes Preparation Time: 10 min Cooking Time: 5 min

6½ ounces good quality dark chocolate
7/8 cups unsalted butter
5 large eggs
1/2 cup granulated sugar, divided use
1 tablespoon all-purpose flour

Preheat oven to 375ºF. Bring a saucepan of water barely to a simmer. Place the chocolate and butter in a bowl or pan over the pan of water. Heat, stirring occasionally, until the mixture is melted. Set aside.
In a mixing bowl, whisk the egg yolks and ¼ cup of sugar together until thickened slightly and lighter in color. Whisk in the flour, then the chocolate mixture. Place the egg whites in a separate, metal bowl and place over hot water until warmed slightly. Add 1 tablespoon of sugar and whip with an electric mixer on medium speed until soft peaks form.
Gradually add 1½ tablespoon more sugar while beating. Turn the speed to high and add the last 1½ tablespoon sugar and whip until the mixture forms stiff peaks. Fold the chocolate mixture into the egg whites. Divide the mixture among 6 ramekins. Place the ramekins on a baking tray and bake in preheated oven about 9-10 minutes.
When completely cooked, the tops should be puffed and feel firm to the touch, but are very liquid in the center.

Mini Churros with Hot Chocolate
Napa Rose, Grand California Hotel, Disneyland
Servings: 4

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1 small bottle of vegetable oil

Hot Chocolate
1 cup milk
2 cups evaporated milk
1/3 cup plus 1 tbsp granulated sugar
1 stick of cinnamon
1 pinch of paprika
8 ounces bittersweet chocolate, chopped

Heat water, butter and salt to a rolling boil in a 3-quart saucepan.
Stir in flour. Stir ingredients vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs and beat until smooth. Fry churro dough by heating a pan filled with 1 ½ inches of vegetable oil to 360ºF.
Spoon dough into a piping bag with a cake decorator star tip attached (Ateco 2D). Squeeze 4 inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Roll churros in sugar and cinnamon.

Hot Chocolate
In a small saucepan bring milk, evaporated milk, sugar, cinnamon and paprika to a boil. Place chocolate in a bowl and pour milk mixture over chocolate; mix well. Strain through a fine strainer. Serve hot.

Almond Cake with Poached Strawberries
Napa Rose Restaurant, California Hotel, Disneyland
Yields 12 Almond Cakes

1 pound almond paste
1 cup unsalted softened butter
1 cup granulated sugar
6 eggs
2 tsp. grated lemon zest
2 Tbsp. Grand Marnier or other orange brandy
½ cup all purpose flour
1 teaspoon baking powder

Preheat oven to 350 degrees. Lightly butter a half-cookie sheet. Combine the almond paste, butter and sugar in an electric mixer. Beat in eggs, followed by lemon zest and brandy — one at a time. Sift flour and baking powder together over waxed paper.
Beat flour and baking powder into the almond and egg mixture until they combine.
Pour the batter into the cookie sheet and bake for 35 to 40 minutes.
Insert a toothpick into the cake center. Remove. When ready, the toothpick should come out clean. Cool on a rack. Cut the cake with a hearth-shaped cookie cutter. Set aside.

Poached Strawberries in Citrus Sauce
1 cup fresh orange juice
½ cup fresh lemon juice
1 cup water
¾ cup sugar
2 pints strawberries (sliced)
Combine all ingredients in a small sauce pan over medium heat. Bring to a boil.
Lower the heat and simmer for about five minutes. Turn off the heat. Add the strawberries. Allow to cool with the strawberries in the liquid. Place strawberries on top of the almond cakes.

Chocolate Pate with Fresh Raspberry Sauce
Napa Rose Restaurant, California Hotel, Disneyland
Yields 8

1 ounce butter
1 ounce dark chocolate
3 cups heavy cream
1 ounce Frangelico liquor
Chocolate Ganache (recipe below)
Raspberry Sauce (recipe below)

Cover the bottom of a half-cookie sheet with plastic wrap. Combine the chocolate, butter and Frangelico in a bowl. Bring one quart of heavy cream to a boil in a saucepan. Pour heavy cream into the bowl with the chocolate mixture. Stir until well incorporated.
In a separate bowl, whip the remaining half-quart of cream until it has soft peaks. Slowly fold cream into the chocolate mixture. Pour the mixture into the cookie sheet and spread evenly. Refrigerate for at least three hours. Turn pate over onto a cutting board and remove plastic wrap. Cut out the shapes with a heart-shaped cutter. Place pate on a rack. Cover pate with the warm ganache. Remove pate from rack and place on a parchment paper-lined cookie sheet. Refrigerate for one hour. Serve with Raspberry Sauce

Chocolate Ganache (Yields 1.5 Cups)
1 cup heavy cream
1 ounce sweet butter
1 pound sweet dark chocolate

Chop chocolate into fine pieces. Place the cream and butter in a saucepan. Bring the mixture to a boil. Remove from heat. Add chopped chocolate and stir constantly until the chocolate is completely melted.

Raspberry Sauce (Yields Two Cups)
1 pound fresh ripe raspberries
2 ounces granulated sugar
½ cup water
1 lemon

Juice lemon. Combine all ingredients in a small saucepan. Bring to a boil. Allow to cool. Puree in a blender. Strain ingredients and discard pulp.
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Old 12-22-2009, 09:13 AM   #2878
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Tatania, thanks...simply amazing!
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Old 12-30-2009, 06:50 PM   #2879
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Is the Blueberry Cheese Buckle from CRT the same recipe that they serve for breakfast? It sounds close, but it had a blueberry sauce maybe. Thanks for any info!

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Old 12-30-2009, 11:21 PM   #2880
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Wow!I just spent the past few days reading this thread - amazing! I have so many recipes I want to try! I'll definitely keep following this thread, and next time I get to go back to the World, I'll be requesting some recipes! Thanks to all who've posted here!
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