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Old 02-05-2013, 09:19 PM   #1
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DCL Magical Recipes

This link to Magical Recipes was shared on the Restaurant Board - here is the link to the DCL recipes!
WDW 6/14 - Off-site; 2/14 - AoA; 12/13 - Off-site; 1/13 - AKL; 10/12 - Pop; 4/12 - Off-site; 11/10 - BWI CL; 8/10 - POR; 7/09 - POFQ; 4/04 - ASMo; 2/97 - CBR ~ DLP 7/2012 ~ DLR - Mother Ship ~ August 6, 2005 - Magical Cruise of the Mexican Riviera ~ Sept. 29, 2012 Fantasy Western Caribbean
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Old 02-05-2013, 09:28 PM   #2
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Originally Posted by Itinkso View Post
This link to Magical Recipes was shared on the Restaurant Board - here is the link to the DCL recipes!
Can someone copy and paste the recipes? I clicked on the links and OMG there is so much spyware and ads in that page....I didn't want to click on the recipes
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Old 02-06-2013, 06:08 AM   #3
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Tomato Basil Soup
1 stick butter
2 carrots, roughly chopped
1 medium onion, roughly chopped
1 stalk celery, roughly chopped
1 leek, washed well, roughly chopped
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/3 cup brown sugar
3/4 cup malt vinegar
1 (12-ounce) can tomato paste
1/2 cup all-purpose flour
5 cups low-sodium vegetable stock
1 (14.5-ounce) can crushed tomatoes
1 cup heavy cream
1/4 cup chopped basil
Melt butter in a large stockpot over medium heat until foamy. Add carrots, onion, and celery. Season with 1/4 teaspoon salt and pepper. Sauté until onions are translucent, about 6 to 8 minutes. Add garlic, and sauté until fragrant, about 2 minutes. Add tomato paste to sautéed vegetables. Cook until mixture is thick and slightly dry, about 3 minutes, stirring often. Sprinkle flour over mixture, stirring to combine. Cook, stirring constantly, for 3 minutes.
Slowly pour in vegetable stock, whisking until smooth. Add crushed tomatoes and remaining 1/2 teaspoon salt, whisking to combine. Cover, and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer for 40 minutes, occasionally whisking bottom of pot.
Meanwhile, combine brown sugar and vinegar in a small saucepan over medium heat. Simmer, stirring occasionally, until mixture is syrupy and reduced by half, about 10 minutes. Set aside.
Add cream and basil to soup, stirring to combine. Add reserved sugar-vinegar mixture, stirring to combine. Purée soup in the pot using a hand blender or puree soup in batches with a regular blender. Pour pureed soup through a fine-mesh sieve into a separate stockpot or serving bowl.
Garnish each serving with cracked black pepper, sour cream, and croutons.

Strawberry Cheesecake Recipe
Ingredients - Graham Cracker Crust
2 cups graham cracker crumbs
1 stick unsalted butter, melted
1/2 cup sugar
1 pinch cinnamon
Ingredients - Strawberry Cheesecake Filling
1 (1-pound) bag frozen strawberries, thawed
5 (8-ounce) blocks cream cheese, at room temperature
1 1/4 cups sugar
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
3 large eggs
1 drop red food coloring
1/4 cup heavy cream
Directions - Graham Cracker Crust
Preheat oven to 325°F. Combine graham cracker crumbs, butter, sugar and cinnamon in a medium bowl. Stir until mixture is uniform and clumps together like wet sand. Press mixture into the bottom and 1 inch up the sides of a 10-inch springform pan. Bake for 10 minutes, then cool completely before using.
Directions - Strawberry Cheesecake Filling
Preheat oven to 325°F. Puree strawberries in a food processor. Set aside.
Combine cream cheese, sugar, lemon juice and vanilla extract in a large bowl. Beat with an electric mixer at low speed until combined, and then increase mixer speed to medium. Beat until batter is very smooth, about 5 minutes, scraping the sides of the bowl occasionally. Sift the flour into the cream cheese mixture and beat until fully combined. Add eggs, one at a time, beating until mixture is smooth. Slowly add reserved strawberry puree, red food coloring and heavy cream, and beat until mixture is completely combined.
Scrape the sides of the bowl to ensure the batter is mixed well. Pour batter into prepared crust, smoothing the top. Bake until cheesecake is set, but still wobbles slightly, about 55 minutes to 1 hour. Cool in pan on a wire rack for 2 hours, then refrigerate overnight.
Dip a long, thin knife in hot water, and run it along the sides of the cheesecake to loosen it from the pan. Carefully remove the ring.

Mozzarella and Tomato Salad Recipe
8 Tbsp. balsamic vinegar
4 Tbsp. Extra virgin olive oil
4 cups mixed greens
8 oz fresh mozzarella cheese, sliced into 1/4" rounds
4 plum tomatoes, quartered and seeded
4 Tbsp. Basil pesto (can be purchased at the grocery store)
1 tsp. chopped fresh chives
4 chives, cut in half, for garnish
Sea salt, to taste
Freshly ground black pepper, to taste
Mix the balsamic vinegar with the olive oil in a small bowl. Toss the greens with half of the balsamic vinaigrette and portion onto 4 plates. Place the mozzarella on top of the greens. Lay the tomatoes on top of the mozzarella.
Add pesto and drizzle remaining vinaigrette onto cheese and tomatoes. Sprinkle with chopped chives. Place the lengthwise-cut chives on top of the salad. Sprinkle with salt and pepper to taste.

Stack of Vegetables Recipe
Yield: 4 Servings
1/2 cup olive oil, as needed for cooking
2 yellow squash, sliced 1/4" thick on angle
1 zucchini, sliced 1/4" thick on angle
8 ounces fresh spinach
2 red onions, sliced into 1/4" thick rings
1 beefsteak tomato, sliced into 1/4" thick slices
4 Portobello mushrooms, cleaned, with stems removed
12 cherry tomatoes
1 cup freshly grated Parmesan cheese
1 cup tomato sauce, warmed
Salt and freshly ground black pepper, to taste
Preheat the oven to 350°F. Heat a sauté pan and add 1 tablespoon of olive oil. When the pan is hot, add the yellow squash, and sauté on both sides. Season with salt and pepper to taste; set aside. Repeat process with a zucchini, spinach, red onions, beefsteak tomato rings, and portobellos until all have been sautéed. Cool and set aside.
Place the cherry tomatoes into the pan without oil, topside down, and cook until the tops of the tomatoes have turned dark brown.
Begin making the stacks by placing the sautéed portobellos smooth side down onto a baking sheet. Sprinkle with Parmesan cheese and then make a layer of yellow squash. Sprinkle with Parmesan cheese, then continue making layers of vegetables and cheese, alternating colors, until the stacks are complete. Bake for 10 minutes, or until all cheese is melted and vegetables are warm.
When the vegetables are warm, placed each stack in the middle of a plate. Spoon some tomato sauce around the edge of each stack. Arrange three cherry tomatoes around the vegetables.

Popcorn Soup Recipe
2 quarts heavy cream
2 cups butter
8 quarts regular popped popcorn (about 1 cup unpopped Kernels)
Vegetable Stock (If Needed)
Kosher Salt to taste
Ground white pepper to taste
Place Heavy Cream into a heavy bottom soup pot. Add the butter and a little Kosher Salt and Ground White Pepper. Bring to a boil and then add half of the popcorn. Stir with whisk until popcorn dissolves. Add 3/4th remaining popcorn and whisk. Taste for salt, pepper, and popcorn flavor. Slowly simmer until desired thickness and strain with fine mesh strainer. Use Vegetable Stock if needed to adjust the thickness. Place soup in glass and top with 3-5 pieces of the Caramel Popcorn.

Konk Cooler Recipe
3 oz. Light Rum (Suggestion - Malibu or Parrot Bay)
3 oz. Dark Rum (Suggestion - Cruzan Black Strap)
4 oz. Orange Juice
8 oz. Cream of Coconut (Suggestion - Coco Casa)
6 oz. Passion Fruit Juice Concentrate (Suggestion - Welches)
3 oz. Ice
Mix in blender until slushy.

Double Chocolate Yule Log Recipe
Ingredients - Sponge Cake
1/4 cup Dutch-process unsweetened cocoa powder
1/4 cup all-purpose flour
4 Large eggs, room temperature
1/2 cup plus 2 tablespoons sugar
Ingredients - Chocolate Ganache
6 ounces (about 3/4 cup) chopped bittersweet chocolate
1/2 cup heavy cream
Chocolate Mousse
5 ounces dark chocolate, coarsely chopped
1 tablespoon dark rum
3/4 cup heavy cream
Ingredients - Chocolate Glaze
3/4 cup chopped dark chocolate
I tablespoon light corn syrup
Ingredients - Chocolate Mousse
5 ounces dark chocolate, coarsely chopped
1 tablespoon dark rum
3/4 cup heavy cream
Directions - Sponge Cake
Preheat oven to 400 degrees. Line the bottom of a 13 x 9 x 2 metal baking pan with parchment paper. Spray generously with nonstick spray with flour and set aside.
Sift flour and cocoa powder into a small bowl and set aside.
Crack eggs into a large bowl. Beat eggs with an electric mixer on low speed for 1 minute. Increase speed to medium - high and add sugar. Beat until mixture is thick and pale, about 3 minutes. Sift dry ingredients over egg mixture and fold until just blended. Transfer batter to prepared pan, spreading evenly to edges. Bake until cake springs back when pressed gently with your fingertips. 10 to 12 minutes. While cake is still warm, slide it out of the pan, with the parchment still attached, onto a clean kitchen towel.Beginning at one narrow end, use the kitchen towel to roll the cake along with the parchment paper into a cylinder.
Directions - Chocolate Ganache
Place chocolate in a medium heat-safe bowl, heat cream in a small saucepan until hot (do not boil). Pour cream over chocolate and stir until chocolate melts.
Directions - Chocolate Glaze
Bring a small pot of water to a gentle simmer over medium heat. Combine chocolate and com syrup in a medium heat-safe bowl that can sit atop the pot of water without touching the water. Heat in bowl until chocolate melts and ingredients are well combined.
Directions - Chocolate Mousse
Bring a few inches of water in a small pot to a gentle simmer over medium heat. Combine chocolate and rum in a medium heat-safe bowl that can sit atop the pot of water without touching the water. Place the bowl on the pot and heat until chocolate is melted, stirring often. When mixture is smooth, remove from heat and set aside to cool until no longer warm to the touch.
Whip cream at high speed to stiff peaks, about 2 minutes; do not overbeat.
Stir 1/4 of whipped cream into chocolate to lighten. Gently fold 1/3 of remaining whipped cream into chocolate until combined but not fully incorporated and some streaks remain. Fold in remaining cream in two batches, mixing to fully incorporate when the last batch is added.
Directions - Assembly
Carefully unroll cake from the towel; remove towel. Spread 2/3 of mousse over cake surface. Roll cake back up, over the mousse, peeling off the parchment paper as you go. Once the cake is rolled, wrap the parchment paper around it to keep it round, place it seam side down on a platter, and refrigerate cake for about an hour, until firm.
Remove parchment paper from cake and evenly spread remaining mousse over cake. Pour glaze over top; refrigerate until glaze has set, about 30 minutes.
Drizzle with ganache.

Curried Carrot and Apple Soup
Yield: 4 servings
1/4 cup vegetable oil
1 tablespoon plus 1 teaspoon curry powder
1 cup diced carrots (about 4 medium carrots) plus 1 whole carrot, divided
1 medium onion, chopped
2 Granny Smith apples, peeled and chopped
4 cups vegetable broth
Coarse salt, to taste
Freshly ground black pepper, to taste
Plain yogurt, fresh parsley, for garnish
Heat the oil in a large, heavy bottomed pot over medium heat. Add curry powder and cook, stirring, for 2 to 3 minutes. Add diced carrots, onions and apple, and stir until coated with the curry powder. Sauté for 5 minutes. Add broth, stirring to combine. Cover the pot. Simmer, stirring occasionally, until carrots and apples are very soft, about 20 to 25 minutes. Puree in a blender, or with a hand-held blender. Taste, and add salt and pepper, if desired.
While soup is cooking, preheat oven to 400°F. Peel remaining whole carrot and cut into very thin curls. Roast for 3 to 5 minutes, or until ends are browned and crisp. Top each bowl of soup with yogurt, roasted carrot curls and fresh parsley. Serve warm.

Chocolate Souffle
Ingredients - Chocolate Souffle
3 tablespoons butter, plus more for greasing the soufflé cups
6 tablespoons sugar, plus more for dusting the soufflé 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
Ingredients - Vanilla Sauce
1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks
Directions - Chocolate Souffle
Preheat oven to 350 degrees F. Set a full kettle of water on to boil. Butter six 4-ounce soufflé cups and coat with sugar; set aside. Bring the milk to a boil in a small saucepan, meanwhile; melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk to a smooth, paste-like consistency. Reduce heat and cook for 1 minute. Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, 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 a large baking dish and add enough boiling water to reach halfway the sides of the souffle cups. Bake for 20 minutes. Serve immediately, with warm vanilla sauce.
Directions - Vanilla Sauce
Bring cream and vanilla bean to a low boil in saucepan over medium heat. Combine sugar and egg yolks. Add 2 spoonfuls 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.

Baked Salmon Royale
Yield: 4 servings
Ingredients - Truffled Cauliflower Puree
2 tablespoons unsalted butter
1 shallot, chopped
1 pound cauliflower, cored and cut into small florets
1 cup heavy cream
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
1 tablespoon white truffle oil
Ingredients - Sautéed Swiss Chard
1 tablespoon olive oil
1/2 small onion
2 cloves garlic
1 1/2 pounds Swiss chard (about 1 large bunch), cut into strips
1/2 cup dry white wine (such as Chardonnay)
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper
Directions - Truffled Cauliflower Puree
Heat butter in a large stockpot over medium heat. Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper. Stir to combine. Cover pot and bring mixture to a boil. Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes. Add salt and white pepper; stir in truffle oil. Transfer mixture to a blender. Blend until smooth and creamy.
Ingredients - Baked Salmon
1 cup panko (Japanese bread crumbs)
1/3 pound smoked salmon, very finely chopped
1/3 cup prepared horseradish
1/3 cup plus 2 teaspoons olive oil, divided
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground white pepper
4 (6-ounce) filets salmon
Directions - Sautéed Swiss Chard
Heat oil in a large skillet. Add onion and garlic, and sauté until fragrant. Add the Swiss chard and sauté until slightly wilted, about 4 minutes. Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes.
Directions - Baked Salmon
Preheat oven to 280°F. Combine panko, smoked salmon, horseradish, 1/3 cup olive oil, salt and pepper in a medium bowl. Stir until breadcrumbs absorb oil and mixture is combined. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear salmon on both sides, about 2 minutes per side. Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets. Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.
Ingredients - Beurre Blanc
1/2 pound (2 sticks) unsalted butter, divided
1 shallot, finely diced
1 celery stalk, sliced
1/2 leek, cleaned and sliced
1/2 cup dry white wine (such as Chardonnay)
1/2 cup fish stock
1/2 cup heavy cream
1 1/2 teaspoons coarse salt
1 1/2 teaspoons freshly ground white pepper
Freshly chopped chives, optional
Directions - Beurre Blanc
Cut butter into tablespoons. Reserve 2 tablespoons; set remaining butter aside. Heat the reserved 2 tablespoons butter over medium heat. Sauté the shallot, celery and leek for 2 minutes. Add the wine and fish stock. Simmer until reduced by 2/3, about 10 minutes. Add heavy cream and simmer until mixture is reduced by 1/3. Turn heat to low. Whisk remaining butter into wine mixture, one piece at a time, allowing each piece to melt fully before adding the next one. Season with salt and white pepper. Strain mixture through a fine-mesh sieve into a bowl. Keep warm until ready to serve.
Serving Instructions
Spoon truffled cauliflower puree onto the center of a plate and top with sautéed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.
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