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Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.

  1. Tatania

    Tatania Disney Foodie

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    This is one of the very popular signature dishes at Napa Rose.


    Cabernet Blackberry Braised Prime Beef Short Ribs
    Napa Rose Restaurant Disney's Grand Californian, Chef Andrew Sutton

    6 each prime short ribs (each bone-in short rib should weigh about 16 oz.)
    1 bottle cabernet sauvignon
    1 can frozen blackberries with juice (thawed)
    1 large diced onion
    2 coarse sliced carrots
    1 fennel bulb
    1/2 bunch fresh thyme stems
    5 sage leaves
    3 TB kosher salt
    2 TB Coarse ground black pepper
    4 C veal demi glace
    2 C chicken stock
    1/4 C neutral cooking oil

    Season short ribs with salt and pepper 2 hours before you sear them. Keep them cold in the refrigerator. Brown the seasoned short ribs in a sauté pan; set on medium-high heat. Add the sliced vegetables. Reduce the heat to medium and brown all vegetables. Once all vegetables are evenly browned, add one bottle of good cabernet sauvignon and simmer the liquid and vegetables until the liquid is reduced by 75% to 80%. Transfer wine, vegetables and beef short ribs to a crock pot/sauce pan. Add demi glace, chicken stock and thawed blackberries to the ribs and wine. There should be enough liquid to cover the ribs completely by at least 2 inches. Bring to a boil, cover and reduce to a slow simmer. Continue simmering the short ribs for 2 ½-3 hours or until tender. Allow ribs to cool in the liquid at room temperature for one hour. Remove ribs from liquid and remove the bones from the short ribs. Reduce the liquid to sauce consistency, strain and pour over the short ribs and refrigerate until ready to use.


    Notes: Chef's Notes: Short Ribs are a great cut of meat but get nice 2 inch thick prime short ribs if you can. It is worth the extra money. As for Wine pairing this is a great dish it would work well with, Zinfandel, Cabernet Sauvignon, Pinot Noir or Syrah. Almost any good red wine with medium low tannin and good fruit characteristics. This Recipe works best made a day ahead.
     
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  3. irenep

    irenep DIS Veteran

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    Does anyone have the recipe for the pumpkin soup served at Tony's Town Square this Halloween season? My DD and I both really loved the soup - so thick and creamy and with a bit of a kick.
    I have tried two different recipes from Boma for their pumpkin soup thinking it might be the same - but both nothing like it!

    here's hoping
     
  4. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thanks, Tatania! :goodvibes
     
  5. Happydinks

    Happydinks Just Bob and Leslie (Okay, Buddy and Gracie too!)

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    We are going for dinner - but if you want something from the breakfast menu let me know. It certainly won't hurt to ask for it!:goodvibes
     
  6. Rustyflwr3

    Rustyflwr3 <font color=teal>"I only hope that we never lose s

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    Thank you so much for all of these recipes; I can't wait to make them all! :)

    Does anyone have the recipe for the Breakfast Pocket from Fountain View Bakery?

    To my dismay, our favorite breakfast location has closed and I would love to make the breakfast pocket for DH!

    Thanks in advance!
     
  7. LUVMYTINK

    LUVMYTINK <font color=red>Very Proud Marine & <img src=http:

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    It was for the dinner buffet. The name skips my mind for the moment, but it was the penne pasta dish with the Asiago cheese & bacon. If I remember the name I will let you know.
     
  8. DISNEYmooner2008

    DISNEYmooner2008 Mommy to a Princess

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    Great thread!!! Wish I had recipes to offer but I've never been to WDW. Going for the first time (and my honeymoon) in January and can't wait to try some of these dishes at the restaurants!!! I would love to make a few before I go though!!!
     
  9. TwingleMum

    TwingleMum DIS Veteran

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    Anyone ever make the Oreo Bon Bons from Cape May??? Are they very difficult to make??? Where do you get gelatin sheets??? Thanks for the input.
     
  10. teruterubouzu

    teruterubouzu DIS Veteran

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    The Orlando Sentinel posted the recipe for the grapefruit cake served at the Brown Derby.

    Disney-MGM Studios' Brown Derby Grapefruit Cake
    Yield: 10 servings.
    1 1/2 cups sifted cake flour
    3/4 cup granulated sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon salt
    3 eggs, separated
    1/4 cup each: vegetable oil and water
    3 tablespoons grapefruit juice
    1/2 teaspoon grated lemon zest
    1/4 teaspoon cream of tartar
    16-ounce can grapefruit sections, well-drained

    Cream-cheese frosting:
    16 ounces cream cheese
    1 teaspoon each: lemon juice and freshly grated lemon zest
    1 cup sifted powdered sugar
    6 drops yellow food coloring, or as desired

    1. For frosting, beat cream cheese on high speed until light and fluffy. Add lemon juice and zest. Gradually add powdered sugar, beating until blended. Add food coloring as desired.

    2. Heat oven to 350 F. Lightly grease 9-by-2-inch round cake pan. Line bottom of pan with wax paper. Lightly grease paper.

    3. Sift together flour, sugar, baking powder and salt.

    4. Whisk egg yolks, oil, water, grapefruit juice and zest until smooth. Whisk in flour mixture.

    5. Using an electric mixer, beat egg whites and cream of tartar just to stiff peaks. With a rubber spatula, gently fold egg whites into yolk mixture, until just blended. Pour into prepared pan. Bake 25-30 minutes, or until the cake springs back when touched lightly in the center. Invert cake, still in pan, and cool on wire rack. Run a spatula or a table knife around the edge of the cake. Carefully remove cake from pan. With serrated knife, cut cake in half horizontally.

    6. Spread frosting on bottom half of cake. Top with several grapefruit sections (see note). Cover with second layer of cake; then frost top and sides. Garnish with remaining grapefruit sections.

    Recipe note: At the Brown Derby, the cake is garnished with ultra-thin dried sweetened grapefruit slices.
     
  11. Buckeye Gal

    Buckeye Gal Beach Girl Deep in the Land

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    I'm certain sure this is different than what you had, but I thought I would post it anyways. It comes from "Cooking with Mickey" Volume II.

    Fried Mahi Mahi & Sauce
    from Tahitian Terrace in Disneyland

    Yield: 6 servings

    1 cup cold water
    1 egg
    1 tsp salt
    2 tsp vegetable oil
    1 cup flour
    1/8 tsp yellow food coloring
    6 boinless mahi mahi steaks or dolphin fillets

    • Prepare sauce first (see recipe below) so it's ready for your hot meal.
    • In a mixing bowl, combine water, egg, salt, and vegetable oil. Beat slowly to blend.
    • Gradually add flour, beating to form a smooth batter.
    • Add food coloring if desired.
    • Dip fish fillets into batter and fry in hot oil (350 degrees), until golden brown (5-6 minutes)
    • Remove and drain on absorbent towels.
    Sauce

    2 cups pineapple juice
    1 cup sugar
    2 1/2 Tbl cornstarch
    3/4 cup cidcer vinegar
    1/2 cup tomato ketchup
    1/2 cup pineapple tidbits

    • In a small saucepan, combine and whisk pinapple juice, sugar, and cornstarch.
    • Add remaining ingredients and cook until mixture comes to a boil, stiring frequently, until sauce is thickened.
     
  12. Buckeye Gal

    Buckeye Gal Beach Girl Deep in the Land

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    Cream of Shrimp with Leeks
    Coral Reef Restaurant, EPCOT
    Source: "Cooking with Mickey" Volume II

    Yield: 8 to 10 appetizer servings

    2 quarts chicken stock or broth
    1 pound raw small shrimp (40-50 count)
    8 slices bacon, diced small
    2 cups leeks, finely diced
    1/2 cup carrots, chopped
    1/2 cup shallots, chopped
    1/4 cup butter
    1/2 cup dry white wine
    2 bay leaves
    1 sprig thyme
    4-5 parsley stems
    4-5 peppercorns
    1 cup heavy cream
    Salt
    Pepper

    Garnish: 1/4 cup leeks, blanched and julienned

    • Bring chicken stock to a boil.
    • Add shrimp and cook until tender (just until they become pink)
    • Remove shrimp and cool in cold water to stop cooking process. Save stock for use later.
    • In a heavy pot, cook bacon until tender. Drain the fat.
    • Add butter, leeks, carrots, shallots, herbs, and peppercorns.
    • Cook until tender.
    • Add wine and reduce by half.
    • Add chicken stock and simmer for 45 minutes.
    • Place everything in a food processor and puree.
    • Strain back into pot through a fine-mesh strainer and bring back to a boil.
    • Add cream and salt and pepper to taste.
    • Cut shrimp in half and add back into soup.
    • Garnish individual cups of soup with blanched leeks.
     
  13. Buckeye Gal

    Buckeye Gal Beach Girl Deep in the Land

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    This one will give the kids a jolt of energy, but it is a favorite for a special treat!

    Peanut Butter PlayDough
    Coral Reef Restaurant, EPCOT

    1 cup smooth peanut butter
    1/2 cup light corn syrup
    1/2 tablespoon vanilla extract
    1 1/4 cups powdered sugar

    • Mix peanut butter, corn syrup, and vanilla together by hand or in an upright electric mixer with paddle.
    • Gradually add powdered sugar.
    • Use an ice cream scoop to serve. Decorate with cookies, candies, and pretzels or your favorite goodie. Also good to roll up into little balls and put in some chocolate ice cream!!
    • If it's not used immediately, store covered at room temperature.
     
  14. ILuvDVC2

    ILuvDVC2 Mouseketeer

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    Ingredients:

    CRUST
    1/2 cup all-purpose flour
    13 1/2 oz. package refrigerated sugar cookie dough at close to room temperature

    FILLING
    2 1/4 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch thick slices (I sliced them thinner)
    1/2 cup granulated sugar (cut back if desired)
    1/8 cup all-purpose flour
    3/4 tablespoon chopped candied ginger
    3/4 cup caramel topping

    CRUMB TOPPING
    2 1/4 cups all-purpose flour
    1/2 cup granulated sugar (cut to 1/3 cup if desired)
    1/2 cup dark brown sugar, packed (same as above)
    3/4 cup (1 1/2 sticks) butter or margarine, melted
    1 1/2 teaspoons vanilla extract

    ICING
    3/4 cup confectioners' sugar (but icing not really needed)

    Baking Instructions:


    Preheat oven to 350 degrees F.

    Coat the bottom and inside of a 9-inch springform pan with nonstick cooking spray.

    At medium-low speed, beat the flour and the dough until combined.

    Press the sugar cookie dough into sides and bottom of pan, creating a 1/4-inch thick crust.

    In a mixing bowl, toss the apples with sugar, flour, ginger and cinnamon. Spoon into prepared crust.

    Spoon on caramel topping.

    Cover tightly with aluminum foil and bake one hour.

    While pie is baking, in a mixing bowl at low speed, combine flour, granulated sugar, brown sugar and cinnamon.

    Increase speed to medium; gradually add butter and vanilla, beating until wet crumbs form.

    After pie has baked for one hour, remove from oven and uncover.

    Sprinkle crumb mixture over top of warm pie.

    Cover exposed edges of crust with aluminum foil to prevent burning.

    Bake, uncovered, for 20-25 minutes or until lightly browned.

    Cool on rack and remove sides from the pan.

    Stir together the confectioners' sugar with enough water (but not too much!) to make icing. Transfer to a plastic food storage bag, snip one corner, and drizzle over crumbs. Serve with vanilla ice cream, if desired.

    The apple peeling, coring & slicing takes the most time of anything else. I peeled first, and as I did each apple, I coated each with a dash of lemon juice to prevent browning. I also used a mandoline slicer to slice the apples about 1/8 of an inch thick, which made a difference in how dense & flavorful the apples were in the pie.

    Hope you enjoy it!
     
  15. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thanks for posting, teruterubouzu! :thumbsup2
     
  16. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Sounds yummy! Thanks, Buckeye Gal! :upsidedow
     
  17. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Cool idea! Thanks for posting the recipe! :)
     
  18. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Yummmy! Thanks, ILuvDVC2! :upsidedow
     
  19. debbiedoo

    debbiedoo DIS Veteran

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    Thanks for posting, I am subscribing to come and look through all these :thumbsup2
     
  20. insoin

    insoin <a href="http://www.wdwinfo.com/dis-sponsor/" targ

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    Has anyone ever gotten one for the Sticky Toffee Pudding at the Rose and Crown? That is just so yummy!
     
  21. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Rose & Crown: Sticky Toffee Pudding


    12 oz. dates, chopped and blanched
    8 oz. hot water
    2 tsp. vanilla bean
    2 tsp. baking soda
    1 lb. all-purpose flour
    2 tsp. baking powder
    4 oz. unsalted butter
    12 oz. sugar
    2 whole eggs
    1/4 tsp. salt

    Chop dates and add to hot water. Stir in vanilla and baking soda. Cream butter and sugar, then add eggs one at a time. On low speed add half flour and baking powder and all of the liquid; mix until combined. Fold in rest of flour to mixture. Fill greased molds halfway and bake 15 minutes at 325 degrees F.

    Butter Rum Toffee Sauce
    1 oz. butter
    4 oz. heavy cream
    3 oz. dark brown sugar
    1/2 oz. dark rum
    Combine butter, sugar, and cream; bring to a boil. Remove from heat and add rum. Stir until all is incorporated.

    Custard Sauce
    8 egg yolks
    3 oz. castor sugar
    1 vanilla bean
    ½ pint milk
    ½ pint heavy cream
    Beat the egg yolks and sugar together in a bowl until well blended. Scrape the insides of the vanilla pod into the milk and cream, adding the pod too, and bring to the boil. Sit the bowl over a pan of hot water and whisk the cream into the egg yolks and sugar. As the egg yolks cook, the custard will thicken. Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and the pod from the custard. Stir the sauce occasionally until cool, to prevent a skin forming.
     

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