<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

[gismo1554]

OK so I dont check the thread over Christmas as went home to folks, come back and have about a hundred different drinks to try out! I think its going to be a very drunken weekend

[CrazedDisFan]

Originally Posted by Tatania

Good thing I have the ticker because I can't believe I have one day before I fly to Orlando. Especially when I look at my remaining "to do" list. Anyway, I've copied the requests for the restaurants I'm going to and might be going to and will do my best to badger the staff for recipes.

I'm confused about The Cellier request: 621: Sweet Potato Puree because I don't see it on the menu I looked at. What dish does it go with? I also don't see the 698: Ice Wine Martini listed on the online menu.

The Ultimate Lemon Martini can come off the request list because we have it here. I made a large pitcher for New Years and it was very strong. Because I did 20X the amount my sugar syrup may have been off a bit because it was a touch sweet for me.

The Ice Wine Martini is not on the menu, but you can order it. I must say it is fantastic! I strongly advise you don't have more than 2 unless you want to have a stellar day and not remember a thing. :D I think they are stronger than the Lapu Lapu at the Poly!

[tiggerfan1]

Originally Posted by liamandcaili

I was wondering if anyone had the Rose and Crown's smoked salmon appetizer recipe. We liked how it was more of a mousse or spread rather than the traditional layers of cream cheese, smoked salmon and capers.

Thanks!

I found a Wilderness Lodge recipe for smoked salmon pate that sounds a lot like the smoked salmon appetizer that you had at Rose and Crown. Here's the recipe (from wdwrecipes.com):

Wilderness Lodge - Smoked Salmon Pate

1 lb. smoked salmon
1/8 cup heavy cream
1-2 drops Tabasco sauce
1/2 tsp. horseradish, drained
1/2 cup (1 stick) unsalted butter, softened
1/2 tsp. chives
salt and white pepper to taste (I'm sure you could use black pepper, too.)

In a food processor, puree salmon until smooth. Add all remaining ingredients and blend until well combined.




I'm sure that if you tweak the recipe a bit, you'll end up with a good recreation of Rose and Crown's smoked salmon appetizer. I hope this helps!

[lynninpa]

Originally Posted by Donald & Daisy Duck

This has to be one of my favorite threads! Of course, I don't cook all that often, but I sure do like to read the recipes!!

Welcome! Hope you find something that you will like to try!

[lynninpa]

Originally Posted by Tatania

Good thing I have the ticker because I can't believe I have one day before I fly to Orlando. Especially when I look at my remaining "to do" list. Anyway, I've copied the requests for the restaurants I'm going to and might be going to and will do my best to badger the staff for recipes.

Oh, I am sooo jealous, Tatania! I want to thank you for taking the time to try and get some of the Requested Recipes for us while you are in Disney-it's a wonderful gesture!
And thanks for posting two more great recipes. Salmon is my youngest son's favorite dish and so I will have to try out one of them!
Have a wonderful adventure, my friend! Looking forward to your return!

[lynninpa]

Originally Posted by tiggerfan1

Wilderness Lodge - Smoked Salmon Pate

Yumm! Thanks, tiggerfan1!

[lynninpa]

Originally Posted by gismo1554

OK so I dont check the thread over Christmas as went home to folks, come back and have about a hundred different drinks to try out! I think its going to be a very drunken weekend

And I have more drink recipes to post!

[quiltymom]

If anyone's going to Kona Cafe soon, could you please request the Tuna Oscar recipe? I forgot to ask for it and I'm dying to try it at home!

Yum Tuna Oscar!

Thanks...

[MickeyWanaBe]

Adding to the

Hula Hoop from Classic Concoctions at the Pop Century


1 ounce Malibu Rum
1/2 ounce Banana Liquor
1/2 ounce Melon Liquor
3 ounces Pineapple Juice
Splash of Grenadine

Serve on the rocks!

[MickeyWanaBe]

Palo Chocolate Souffle I didn't see this one...
3 tablespoons butter, plus more for greasing the souffle cups
6 tablespoons sugar, plus more for dusting the souffle cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa
2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
4 eggs, separated

-Preheat over to 350. Set a full kettle of water on to boil.
-Butter six 4-ounce souffle cups and coat with sugar, set aside.
-Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
-Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
-Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
-Pour the batter into prepared souffle cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups.
-Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.

Vanilla Sauce
-Bring 1 1/4 cups heavy cream and 1/4 vanilla bean (split lengthwise) to low boil in saucepan over medium heat.
-Combine 3 tablespoons sugar and 2 small egg yolks.
-Add 2 spoonfulls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.

Makes 6 servings.

[TigerKat]

lynninpa - I saw this thread today and directed the OP here, haven't seen a post yet. Just wanted you to know.

http://www.disboards.com/showthread....4#post22365444

[lynninpa]

Originally Posted by MickeyWanaBe

Adding to the Hula Hoop from Classic Concoctions at the Pop Century

Cool! Thanks, MickeyWanaBe!

[lynninpa]

Originally Posted by MickeyWanaBe

Palo Chocolate Souffle

Yum! Sounds delish, MickeyWanaBe! Thank you for postingg!!

[lynninpa]

Originally Posted by TigerKat

lynninpa - I saw this thread today and directed the OP here, haven't seen a post yet. Just wanted you to know.

http://www.disboards.com/showthread....4#post22365444

Cool! I just found your Dining Review tonight, TigerKat. Just wanted to say that you have done a fantastic job! Your reviews make me wish I was in WDW right now! Great job!

[MickeyWanaBe]

Monte Cristo
Blue Bayou Restaurant - Disneyland

1 egg
1 3/4 cups plus 2 tablespoons water
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 slices egg bread (challah works well), sliced 1/2 thick
8 thin slices ham
8 thin slices turkey
8 thin slices swiss cheese
3 cups canola oil
confectioners' sugar
blackberry preserves

-Line a cookie sheet with paper towels;set aside.
-Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes, or until smooth, scraping side of bowl.
-On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally.
-Heat oil between 365 and 375 in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil.
-Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sanwiches. Cook one at a time, and allow the oil to reach the desired temperature between each.
-Sprinkle with confectioners' sugar, and serve with blackberry preserves on the side.

Serves 4