Does Anyone Have The Recipe For The Cranberry Cole Slaw From Cape May
Hearts8701 posted this request & I'm placing it here for the sake of continuity. Does anyone know if this is a different dish than their Broccoli Cranberry Salad? That's the only thing I could find that was even close.
When checking to see if it was posted here, I found a few others in my "Boardwalk-Yacht-Beach Club" folder that haven't been posted yet.
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Broccoli salad is a very popular dish in this area at picnics during the summer. The recipe is very similar to this, and has onions & bacon but no cranberries. I've found that Disney's recipe always disappears more quickly than our "standard" version...and adding bacon to it (but not the onions) is even better!
Broccoli Cranberry Salad
from Cape May Café
4 cups broccoli flowerettes (chopped fine)
¼ cup diced celery
8 oz. pkg. dried cranberries
¼ cup shelled sunflower seeds
Dressing:
1 cup mayonnaise
¼ cup sugar
¼ cup vinegar
In a large bowl, combine broccoli, cranberries, sunflower seeds and celery. Pour dressing over and toss. Keep refrigerated.
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ARUGULA AND PEAR SALAD WITH POMEGRANATE
Spoodles
½ c Balsamic vinegar
4 oz Arugula, washed well and dried
3 Seckel pears, peeled and sliced
Kosher salt and fresh ground black pepper
3 Tbl extra virgin olive oil
Juice of ½ a lemon
2 Tbl roasted walnut pieces
3 Tbl Gorgonzola cheese
1 pomegranate, seeded
Make Balsamic syrup by placing vinegar in a small saucepan and cooking over low heat until thickened (starts bubbling). Cool. Place the arugula and pears together in a mixing bowl. Season with salt and pepper. Dress with olive oil and lemon juice. Divide salad onto 4 chilled plates and garnish with walnuts, cheese and pomegranate seeds. Drizzle with a spoonful of balsamic syrup.
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Arugula Salad
from Disney's BoardWalk Resort
Yield: 8 servings.
½ lb fresh arugula leaves, cleaned
1/8 lb fresh spinach leaves, cleaned
½ c diced granny Smith apples
1/8 lb gorgonzola, crumbled
¼ c toasted walnuts
Warm bacon vinaigrette:
¼ lb applewood smoked bacon
¼ c diced Spanish onion
½ c white vinegar
1 Tbl white wine
1 Tbl finely chopped pimento
2 Tbl olive oil
2 Tbl sugar
1½ c chicken stock
2 tsp cornstarch
¼ c cold water
Dash garlic powder
¼ tsp Dijon mustard
½ tsp kosher salt
1/8 tsp freshly-cracked black pepper
1. To make vinaigrette, sauté bacon. Add onion, vinegar and wine. Add pimento and olive oil. Stir in sugar and chicken stock. Whisk cornstarch and cold water until completely blended. Add to chicken stock mixture. Add garlic powder, Dijon mustard, salt and pepper.
2. Combine arugula and spinach in a large salad bowl. Ladle warm dressing over greens and toss to combine. Add apples, crumbled cheese and toasted walnuts.
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Banana Napoleons
Chef John State from Flying Fish Café
Serving Size: 6
Custard
3 large egg yolks
1½ cups heavy cream
1/3 cup sugar
1 vanilla bean -- OR
2 teaspoons vanilla extract
Fillo Crisps
1½ tablespoons unsalted stick butter
3 sheets (17x12" each) fillo pastry, thawed -- cut in half crosswise
¼ cup confectioners' sugar
Caramel Sauce
1 cup sugar
4 tablespoons unsalted butter
½ cup heavy cream
2 large ripe bananas
unsweetened whipped cream -- garnish
grated chocolate -- garnish
Heat oven to 300º. Have ready an 8" square pan, a larger pan (13x9" works well) and 2 rimmed baking sheets (both same size). Line 1 baking sheet with parchment paper or foil.
Custard: Whisk yolks and ¼ cup cream in a medium bowl until blended. Set aside. Put remaining 1¼ cups cream in a medium bowl until blended. Set aside. Put remaining 1¼ cups cream and the sugar into a heavy 1 quart saucepan. If using vanilla bean, cut bean in half lengthwise, scrape seeds into saucepan and add bean. Watching carefully, bring just to boil, stirring once to dissolve sugar. Remove from heat. Discard bean. Gradually whisk about ¼ hot mixture into yolk mixture, then whisk yolk mixture into saucepan. If not using bean, whisk in extract. Skim any bubbles off top. Pour into 8" pan. Place into a larger pan. Place in oven and add hot tap water to large pan to come ½ up sides of 8" pan. Bake 30-40 minutes until custard is firm when gently shaken. Carefully lift 8" pan from water to a wire rack. Cool, cover and refrigerate 2 hours or until cold.
Fillo Crisps: Meanwhile increase oven to 375º and melt the butter. Stack fillo. Cover with plastic wrap to prevent drying. Remove 1 sheet to work surface, brush with butter, dust with confectioner sugar. Repeat with remaining fillo, stacking sheets on top of each other. Cut stack in quarters from the 12" side and in thirds from the 8½" side (you'll have 12 squares). Place stacks ½ inch apart on lined baking sheet. Cover with parchment paper or foil. Top with other baking sheet. Bake fillo until golden, 8-12 minutes (start checking after 8 minutes by lifting off top pan and paper. Fillo browns quickly). Remove stacks to a wire rack to cool.
Caramel Sauce: Stir sugar and butter in a heavy 2-3 quart saucepan over medium heat 3-6 minutes until caramel-colored. Slowly stir in cream (mixture will bubble vigorously). Boil 1 minute to thicken slightly.
To assemble: Cut custard into 6 rectangles (vanilla seeds will have settled to bottom). Using a wide straight-edged spatula, transfer 1 rectangle to each dessert plate. Drizzle a little Caramel Sauce around custard. Top each with a fillo crisp. Slice bananas into a bowl; gently stir in remaining caramel sauce. Spoon over each dessert. Top with another crisp, then the cream and grated chocolate.
<Source> Woman's Day
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Chocolate Coconut Confection Bars
from Yacht & Beach Club
3 cups graham cracker crumbs
2/3 cup butter, melted
½ cup sugar
¾ tsp. ground cinnamon
4½ cups sweetened flaked coconut
½ cup semisweet chocolate chips
½ cup chopped pecans
2 cans (14 oz EACH) sweetened condensed milk
Red and green jimmies or sprinkles, optional
Preheat oven to 325 degrees. Line 13" X 9" pan with enough foil to overhang long sides by 2"; coat with cooking spray. Combine crumbs, butter, sugar, and cinnamon. Press onto bottom of pan.
Combine coconut, chips and pecans. Spread evenly over crumb mixture. Pour milk over coconut mixture. If desired, sprinkle with jimmies. Bake 30 minutes or until lightly browned and center is just set. Cool. Using foil, lift from pan.
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Chocolate-dipped Almond Biscotti
from BoardWalk Bakery
Makes 36 biscotti.
¾ cup unsalted butter, at room temperature
¾ cup sugar
4 large eggs
1 tbsp. vanilla
2 tsp. almond extract
3¾ cups all-purpose flour
2 tsp. baking powder
1 tsp. kosher salt
2 tsp. lemon zest
2 tsp. orange zest
1 cup almonds, toasted
Preheat the oven to 350 degrees. Line the cookie sheet with parchment paper or lightly grease. Sift flour, baking powder and salt together, and set aside. In a large mixing bowl, cream the butter and sugar. Add eggs, vanilla, almond extract and lemon and orange zest, and beat until the mixture is combined (it will be soupy and a bit lumpy). Add half the flour mixture and beat until it is just combined. Use a wooden spoon to stir in the remaining flour mixture and the nuts. Shape the dough into two 15- x 3 1/2- x 1/2-inch logs and place them on the cookie sheet about 3 inches apart. Bake 32 to 35 minutes or until golden brown. Cool 2 hours.
Using a long serrated knife slice the logs diagonally into 1/2-inch slices. Arrange cut-side down on a baking sheet and bake at 300 degrees for 7 minutes. Flip the biscotti over and bake an additional 4 to 5 minutes. Cool on a wire rack.
Double Chocolate Coating -
6 oz. high-quality bittersweet chocolate
5 tbsp. unsalted butter
2 oz. white chocolate
Melt the bittersweet chocolate and butter in a double boiler over gently simmering water (or melt in a microwave, stirring every 15 seconds until nearly melted, then remove and stir until fully melted). Dip half of each biscotto in chocolate, then let dry on a cooling rack. Melt white chocolate in a double boiler over gently simmering water (or melt in a microwave, stirring every 15 seconds until nearly melted, then remove and stir until fully melted) and place in a pastry bag with a œne writing tip (or in a plastic freezer bag with a tiny piece of the corner cut off). Drizzle white chocolate over the dark chocolate.
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Cinnamon Yummies
from the BoardWalk Bakery
Serves 4
For the sweet dough:
¾ cup flour
2¼ cups bread flour
2 tablespoons sugar
1 tablespoon powdered milk
¾ teaspoon salt
6½ tablespoons butter, softened
1 package dry active yeast (¼ oz.)
2 eggs
½ cup water
Mix all ingredients together in a large bowl and stir until combined. Turn the dough out onto work surface and knead until soft and elastic, about 10 minutes. Cover with plastic wrap and let sit 30 minutes.
For the pan smear:
1 cup plus 2 tablespoons butter, softened
6 tablespoons light brown sugar
1½ tablespoons cinnamon
1½ tablespoons all-purpose flour
¾ cup light corn syrup
While the sweet dough rests, prepare the pan smear. Cream together butter, sugar, cinnamon, and flour in a medium bowl. Add the corn syrup and mix well until blended. Spread into bottom of a 9- by 9-inch baking pan. Set aside.
For the filling:
¼ cup sugar
½ teaspoon cinnamon
1 egg, beaten
Place the sugar and cinnamon together in a small bowl and stir with a fork until well mixed. Set aside.
When the dough is ready, roll it out into a rectangle about 6 by 12 inches and ½ thick. Brush the dough with the beaten egg and sprinkle with the cinnamon-sugar mixture. Starting with the short end, roll the dough into a log shape, keeping it tight. Seal the edge by pinching the dough together. Slice the roll into four pieces and place them in the pan on top of the smear. Cover with plastic and let rise until doubled, about 1½ to 2 hours.
Bake at 350 degrees for 30 minutes or until a deep golden brown. Let cool for 5 minutes, then invert onto a large plate and serve immediately.
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Index thread updated through this post.
Don't expect it to look like the photo the first couple times you try this either. It took me a few times to get it so it looked as good as it tasted. 
so I may be wrong though. 
