Berry Compote for Cheesecake Coral Reef
Thanks so much for posting this recipe. At least they're writing back to somebody
Well I can't believe I just found out this thread existed....and I've been on the DIS boards for years!! I'm so excited to find all these recipes, especially the Kona sticky wings.
I'm also trying to locate the recipe for the sweet bread that Kona serves at dinner with the macadamia butter. I see a recipe for the dinner bread at Ohana, but I don't think it's the same thing....??
Thanks for any help...looking forward to trying many more Disney recipes!
Sammy
I'm just as excited to find another Disney recipe fan. I loved that sweet bread with the Macadamia butter as well and got in touch with one of the managers at the Polynesian in the hopes of getting the bread recipe. He wrote me that he had forwarded my request to the kitchen and that they'd get back to me. This was months ago and they never did. Do you think you could send in a request and see if you have better luck?
I made several Disney recipes this week including some for dinner party tonight. It's very late and I'm tired (almost 4 am) but I'll write a very quick review.
Dijon Rubbed Beef Tenderloin (
DCL) - basic garlic and mustard rub but works well.
Balsamic Smothered Mushrooms (page 143). These are part of the Grilled Pork Tenderloin dish at the California Grill with the idea being that the balsamic sauce gets ladled over the polenta. On its own there is too much sauce for the mushrooms and unless you're using a fabulous balsamic vinegar, I'd definitely use less as it's a little heavy on the vinegar taste.
Curried Butternut Squash Soup & Samosa's with Tamarind Chutney (Food and Wine Festival 2007, India) - These 2 recipes from the Food and Wine Festival cookbook were part of an Indian menu made for a dinner party and they were very successful starters. The soup was absolutely delicious with a slightly sweet taste and a smooth, silky texture. The samosas didn't have the crispy texture of the deep-fried ones but I prefer them baked because I don't like wasting oil and calories in deep frying unless it's absolutely necessary. The recipe wasn't strictly authentic in any case because it used phyllo rubbed with oil for the pastry casing - something no self-respecting Indian cook would ever use. Having said that this was a popular dish and they vanished as quickly as they were put on the table. The Tamarind Chutney had everyone asking for the recipe as it's a complex flavor of cumin, black mustard and sesame seeds with dates and tamarind. I can transcribe the recipes later this week if anyone is interested and thinks they might like to make this.
Alfajores de Lúcuma (page 138) I mail ordered the Lúcuma puree from Peru and used Dulce de Leche from Argentina. Having good Lúcuma puree it is important and I think fresh would have been the best. This is a very rich dessert - tasting a little like puréed figs mixed with cream and Dulce de Leche. I liked it but wouldn't rush to make it again.
Cornmeal Cake with Peaches
Spoodles Restaurant (CHEF Bart Hosmer)
Prep: 25 min Bake: 30 min
Cake
4 large eggs, whites and yolks separated
3/4 cup granulated sugar
1 1/2 tsp each freshly grated lemon and orange peel
2 Tbsp orange juice
1 1/2 tsp vanilla extract
3/4 cup all purpose flour
1/4 cup yellow or white cornmeal
3/4 cup raspberry jam (or your favorite jam or jelly)
4 cups sliced fresh peaches
2 Tbsp sugar
1 tsp lemon juice
Garnish: confectioners' sugar
1 . Heat oven to 350'F. Lightly grease an 8 x 2-in. round cake pan. Line bottom with waxed paper. Grease paper.
2. Cake: Beat egg whites in a large bowl with mixer on medium speed until foamy. Increase speed to high, gradually add 1/4 cup of the sugar and beat until stiff peaks form when beaters are lifted.
3. Beat yolks in a medium bowl with mixer on high speed (no need to wash beaters), gradually adding remaining 1/2 cup sugar. Beat until thick, lighter in color and doubled in volumes Beat in grated peels, orange juice and vanilla.
4. Gently fold yolk mixture into whites, then fold in flour and cornmeal just until blended. Spread batter evenly in prepared pan.
5. Bake 25 to 30 minutes until golden brown and pick inserted near center carries out clean. Cool completely in pan on a retire rack. Invert onto rack peel off paper, and place right side up on serving plate. Split into 2 layers. Remove top layer; spread jam to within 1/2 in. of edge of bottom layer; replace top.
6. About 30 minutes before serving: Mix peaches, sugar and lemon juice in a bowl. Leave at room temperature. Dust cake with confectioners' sugar stirred through a strainer. Serve with the peaches.
Grilled Salmon, Balsamic Onions And Polenta
Flying Fish Café, (Chef John State)
4 salmon fillets (5 oz. each)
I Tbs. olive oil
1/4 tsp. each salt and freshly ground pepper
Balsamic Onions
2 large red onions, each cut into
8 wedges with root end and skin attached
3 Tbs. balsamic vinegar
1/4 tsp. each salt and freshly ground
black pepper
2 tsp. honey
2 thyme sprigs
1 roll (24 oz) heat and serve polenta, sliced in 12 rounds (often in the produce section)
Nonstick cooking spray
1. Heat barbecue grill, ridged grill pan or broiler. Have ready two 12 in. long pieces heavy duty foil. Rub salmon with the oil; sprinkle with salt and pepper.
2. Balsamic Onions: Turn up edges of both pieces foil. Place ingredients near I end of each sheet. Fold other half of foil over onion filling. Fold edges over tightly to prevent leaks. Grill or broil 10 minutes, turn over and cook 5 to I 0 minutes longer until onions are tender when packets are pierced. Open carefully; discard onion skins and thyme.
3. Spray polenta slices with cooking spray; grill or broil 3 minutes per side.
4. Grill or broil salmon (see Tip) 4 to 5 minutes per side until opaque in center. Serve with the onions and polenta.
Cooks Note:
If you can't fit everything on your grill at once, grill the onions and polenta first and keep warm on a covered serving platter, then grill the salmon.
Butterscotch Flan with Napoleons, Banana-Caramel Sauce and Rum Cream
Flying Fish Café (Chef John State)
Prep. 45 min Bake: I hr 25 min Cool: 45 min Chill: At least 3 hr
Butterscotch Flan
2 1/4 cups heavy (whipping) cream
1/2 cup butterscotch chips
1/3 cup sugar
2 Tbsp dark rum
Yolks from 6 large eggs
1 box (I7 1/4 oz) frozen puff pastry, thawed
Rum Cream
3/4 CUP heavy (whipping) cream
2 Tbsp each sugar and dark rum
Banana-Caramel Sauce
10 oz commercial caramel sauce or topping
6 bananas, peeled and sliced
1. Place oven rack in middle of oven. Heat to 300'F. Have ready a 9 x 5-in. oven roof glass loaf pan, a large roasting pan, 2 large cookie sheets and a 31/2 x 21/2-in. Mickey Mouse cookie cutter (see Tip and Notes).
2. Butterscotch Flan: Bring 1 3/4 cups of the heavy cream, the butterscotch chips, sugar and rum to a simmer in a medium saucepan, stirring until chips are melted.
3. Whisk yolks and remaining 1/2 cup cream
in a large bowl until blended. Whisk in about 1 cup hot butterscotch mixture. Then whisk yolk mixture back into saucepan. Stir over medium-low heat, scraping bottom of saucepan, 3 to 5 minutes or just until mixture starts to thicken on bottom (don't let it boil; it will curdle). Pour into loaf pan.
4. Put roasting pan on middle oven rack; set loaf pan in center. Add hot water to roasting pan to come 2/3 up sides of loaf pan.
5. Bake 1 hour 15 minutes or until a knife inserted in center of flan comes
almost. clean. Remove loaf pan to a then with plastic wrap. Refrigerate 3 until cold.
6. Heat oven to 400F. Unfold puff pastry and cut out 8 Mickey Mouse heads from each sheet. Place on ungreased cookie sheets.
7. Bake 10 minutes or until puffed and golden brown. With a spatula, remove immediately to a wire rack to cool.
8. Just before serving: Beat Rum Cream ingredients in a small bowl with mixer on medium speed until soft peaks form.
9. Banana-Caramel Sauce. Bring caramel to a simmer in a large skillet. Add-bananas; heat through. Remove skillet from beat.
10. To assemble: Cut flan in 8 portions. To remove from pan, lightly coat a broad spatula with nonstick spray, slide under
and lift out. Place 1 portion on each dessert plate. Top with 1 Mickey pastry, the bananas, a dollop of Rum Cream, then another Mickey.
Serve immediately. Serves 8.
NOTE I The Mickey cookie cutter may be found in stores selling Wilton cake decorating supplies. For the store nearest you or to order, call Wilton Enterprises at 630- 963-7100 ext. 320.
NOTE 2 To prepare pastry without a Mickey cutter, thaw any I sheet of puff pastry. With a ruler and sharp knife, cut sheet in half lengthwise, then crosswise in quarters making eight 21/2-in. squares. Bake and cool as directed. Split squares in half. Place boftom half on flan, top with bananas, top of pastry and Rum Cream.
Meatball Kebobs
Restaurant Marrakesh, Epcot
I lb lean ground beef or lamb
3/4 cup chicken broth
1/2 cup plain dry
bread crumbs
1/2 cup finely
chopped onion
1/3 cup each chopped cilantro and parsley
I Tbs. paprika
I tsp. each ground cumin, salt and pepper
1. Mix ingredients until very well blended. Form into 12 balls. Thread 3 on each of four 12 in. Iong skewers (see Tip).
2. Grill or broil 5 minutes per side or until cooked through and a thermometer inserted in centers registers 160'F.
Shrimp With Linguine
Narcoossee's Restaurant (Chef Anette Grecchi –Gray)
Prep: 25 min Cook: 8 min
1 lb linguine pasta
2 Tbs. extra virgin olive oil
I lb medium shrimp, peeled and deveined
2 tsp. chopped garlic
I tsp. each salt and pepper
I cup chicken broth
1/2 tsp. crushed red pepper optional
I Tsp. freshly grated lemon peel
1/4 CUP fresh lemon juice
1/2 cup chopped Italian parsley
1/3 cup grated Parmesan cheese
Garnish: lemon slices and parsley sprigs
I . Cook pasta according to package directions. Drain well.
2. While pasta cooks, heat I Tbs. of the oil in a large skillet over medium high heat. Add shrimp, garlic and 1/2 tsp. each of the salt and pepper. Sauté 2 minutes or until shrimp are barely pink. Add broth and crushed pepper, if using. Increase heat to high and cook I minute or until shrimp are cooked through. Stir in lemon peel and juice.
3. Put pasta in a serving bowl, add remaining Tbs. oil and 1/2 tsp. each salt and pepper; toss to coat. Add shrimp mixture, parsley and cheese. Toss to mix. Garnish with lemon and parsley.
Grilled Pork Chops with Shiitake Mushrooms and Port Wine Sauce
Yachtsman Steakhouse (Chef Roger Hill)
Four 3/4 in. thick center cut or loin park chops (about 10 oz each)
1 tsp. each salt and pepper
1 Tbs. butter
12 oz shiitake mushrooms sliced
2 bags (I0 oz each) fresh spinach
Port Wine Sauce
1 tsp. plus I Tbs. cold butter
1/4 cup minced sweet onion
1/2 cup each balsamic vinegar and port wine
1. Heat barbecue grill, ridged grill pan or broiler. Season chops with 114 tsp. each of the salt and pepper.
2. Grill or broil chops, 10 to 15 minutes, turning over once, until barely pink when cut near the bone.
3. While chops cook, heat butter in a late skillet over medium high heat. Add mushrooms and sauté about 5 minutes. Add spinach, a handful or two at a time, and stir just until wilted. Season with remaining 3/4 tsp. each salt and pepper. Set aside until chops are done.
4. Port Wine Sauce: Melt the I tsp. butter in a medium saucepan. Add onion and sauté until translucent. Add vinegar and simmer until syrupy, about 6 minutes. Add wine and simmer until reduced by about half. Remove from heat; swirl in remaining I Tbs. butter. Pour into a sauce boat.
Grand Floridian Cafe Mango Chicken
Grand Floridian Cafe (Chef Dan Kniola)
Serves 8
Prep: 30 min; Marinate- At least 2 hr; Bake.- 55 min
MARINADE
I cup orange juice
1/2 cup frozen pineapple juice concentrate
2 Tbs. fresh lime juice
I Tbs. coarsely ground black pepper
2 tsp. salt
I tsp. minced garlic
2 broiler fryer chickens (about 3 lb each), quartered
MANGO SAUCE
2 cups fresh mango chunks
3/4 cup ketchup
1/2 cup chopped onion
1/4 cup packed brown sugar
I Tbs. Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. each ground cinnamon and cumin
Garnish - lime wedges
1. Mix Marinade ingredients in a jumbo zip lock bag. Add chicken, seal and refrigerate at least 2 hours or up to 12, turning over bag 2 or 3 times.
2. Heat oven to 375'F. Line a large jelly- roll pan with aluminum foil (for easy cleanup). Arrange chicken in pan; discard the marinade.
3. Bake 45 to 55 minutes or until juices run clear when legs are pierced and a meat thermometer inserted in thickest part of a leg not touching bone, registers 170'F.
4. Meanwhile puree Sauce ingredients in a food processor. Pour into a saucepan and simmer 30 minutes. Spoon over chicken; garnish with lime.
Cooks Note: Serve with French fries and cut-up fresh fruit such as mango, kiwi and strawberries.
I admit I used it as an excuse to let our new posters know about our index & where it was located.
I'm still using my original f rom 33 yrs ago! 
You always helpful information & thoughtful insights. Working through the recipes at times is a bit daunting. 
which is why I'm pretty frazzled afterwards. 
