Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.
I believe its Kona Cafe
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Tatania, thanks for the yummy desert ideas, I especially like the carrot cake. thanks again
Wow, thanks for all of those recipes!
I didn't get a chance to look to see if this is on there but this cornbread is absolutely wonderful at Crystal Palace-dinner! I was just looking at the recipe this morning and funny that I found this post on there later! I'm going to attempt to make this recipe for Thanksgiving dinner!
Here's the link to the recipe on allearsnet...
I've ordered the 2007 Epcot Food and Wine Recipe book and it has that recipe in it. I'll add any missing ingredients, if necessary, when I get the recipe.
One of the great things about the Internet and the Boards where people can share their interests, are the wonderful and big-hearted folks one meets online. In a previous post I mentioned a fellow Disboard member who has been extremely generous about scanning and sharing the recipes from the many Disney cookbook she owns. She never fails to astound me and brighten my day with all the many recipes she sends. I figure the least I can do, is transcribe the scanned .jpgs and post the recipes for all of us Disney food & recipe lovers to share. I can't do it all at once, but will post them slowly but surely as I transcribe them. These are all from the latest book - Delicious Disney - and are ones I haven't seen online so far. I'll start with the drinks and desserts.
A very big thanks and shout out to Dis Board member TWyn for sharing.
Big Apple Sunset
Walt Disney World Resort (from Delicious Disney cookbook)
1 1/4 ounces Van Gogh Wild Apple Vodka
3/4 ounce sour apple schnapps
1/2 ounce sour mix
1/4 ounce Chambord Raspberry liqueur
Apple slices for garnish
In a shaker with ice, mix vodka, schnapps, and sour mix. Strain. Finish with Chambord (do not stir). Serve in a chilled martini glass garnished with apple slices.
Walt Disney World Resort (from Delicious Disney)
1/2 ounce Vincent van Gogh Dutch Chocolate Vodka
3/4 ounce Godiva White Chocolate Liqueur
4 ounces cappuccino
Freshly whipped cream, for garnish
White and dark chocolate shavings, for garnish
Mix the first four ingredients in a warm 12 ounce coffee glass. Garnish with freshly whipped cream and white and dark chocolate shavings.
Walt Disney World Resort (from Delicious Disney)
1 1/4 ounces water melon schnapps
3/4 ounce Midori
2 ounces cranberry juice
Watermelon wedge, for garnish
Fresh mint, for garnish
Blend the first 4 ingredients with just enough ice to make a loose slush. Pour into a martini glass and garnish with a wedge of watermelon and fresh mint.
Peanut Butter Pie
from Disney Wonder & Disney Magic, Disney Cruise Line
1 1/2 cups creamy peanut butter
8 ounces cream cheese, softened
3/4 cup sugar
2 tablespoons butter, melted
1 cup heavy cream, whipped stiff
1 baked 8- inch pie shell
With an electric mixer, blend the peanut butter and cream cheese until smooth. Add the melted butter to peanut butter mixture, then fold in whipped cream
Pour into the baked pie shell and refrigerate for 1 hour. Glaze with Ganache (recipe below) if desired.
1/2 cup heavy cream
4 ounces dark chocolate, chopped
In a saucepan over medium heat, bring the cream to a boil. Remove from heat and fold in chocolate until no streaks of white remain. Cool unto lukewarm, then glaze cake. Refrigerate for at least two hours before serving.
Cooks Note: Ganache is a fancy word for a rich icing of semisweet chocolate and whipping cream.
Boardwalk Bakery, Disney's Boardwalk Resort
Makes one 9-inch cheesecake
1 1/4 cups sugar-free vanilla wafer cookies, crushed
4 tablespoons butter, melted
4 tablespoons sugar-free sweetener
2 tablespoons cornstarch
24 ounces (3 8-ounce packages) cream cheese, softened
1 egg white
1/2 cup sour cream
1 1/2 teaspoons fresh lemon juice
1 teaspoon Vanilla extract
Preheat oven to 375° F. In a mixing bowl, combine cookie crumbs and butter. Press into the bottom of a 9-inch round pan (a spring form pan is best).
Bake for 7 to 8 minutes. Allow to cool completely. Reduce oven temperature to 325° F.
In a large mixing bowl, sift together sweetener and cornstarch. Add cream cheese, then beat at low speed with an electric mixer until creamy.
Add eggs, egg whites, and sour cream; beat at low speed for 1 minute. Stop the mixer and scrape the sides of the bowl with a spatula; add the lemon juice and vanilla extract, beating 1 more minute.
Pour into prepared crust. Bake at 325°F for 45 to 50 minutes, or until firm and golden around the edges but slightly moist in the center. Let cool thoroughly.
Cooks' Notes: To slice, dip a knife into hot water and then dry it before cutting. Top with favorite seasonal berries or no-sugar added preserves.
from Beach Club Marketplace, Disney's Yacht and Beach Club Resorts, WDW
Serves 4 to 6
1 cup granulated sugar
1/2 cup spring water
1 cup raspberry purée or 4 cups fresh or frozen raspberries
juice of 1/2 lemon
two tablespoons Chambord liqueur
1 egg white
In a medium saucepan, heat the sugar and water until the sugar dissolves. Remove from heat and cool.
In a blender or food processor, purée the raspberries and strain the seeds. Add the sugar syrup along with the lemon juice and Chambord liqueur. Refrigerate until cold.
When cold, pour the mixture into an ice cream maker. Fill the machine only halfway, as the mixture expands as it freezes. Freeze according to ice cream maker instructions.
As it starts to freeze, add the egg white and freeze until firm. (The egg white will give the gelato are creamy texture.)
Cooks Notes: For festive occasions, serve gelato in a martini glass with fresh mint leaves and a splash of champagne.
It was the "Chocolate On Chocolate Whiskey Cake" that was served with a "Tarragon Angelaise" in a little pitcher on the side. The Tarragon sauce is what made this cake sooo good!
These both sound perfect for this time of year. Thanks Tatania.
Thank you, gismo1554, for all of the great recipes!
Crystal Palace: Fire Roasted Spoon Cornbread link posted by sethsmama Thank you, sethsmama!
1 fresh poblano pepper minced
1 yellow pepper, small, diced
1 red pepper, small, diced
1/2 red onion, small, diced
2 1/2 cups roasted or grilled corn
1/2 oz. butter
1 TB sugar
3/4 tsp. cayenne pepper
3/4 TB black pepper
2 tsps. kosher salt
1 quart milk
1 quart heavy cream
4 cups corn meal
4 egg yolks
1 1/4 cups buttermilk
4 egg whites[FONT=Verdana, Arial, Helvetica, sans-serif]
1. In a pot over medium heat, sweat peppers, onions and chilies in butter.
2. Add spices and stir to incorporate.
3. Add milk and cream. Bring to a boil.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]4. Reduce heat. Slowly whisk in corn meal. Cook for 5-10 minutes or until it thickens.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]5. Remove from heat.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]6. In a mixing bowl, whisk together egg yolks and buttermilk.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]7. Temper yolk mixture and add back to base.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]8. Completely cool corn meal mixture in the refrigerator.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]9. Remove from refrigerator and break into small pieces. Leave at room temperature.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]10. Whip egg whites to soft peaks. Fold into corn meal mixture and place in a baking dish.[/FONT] [FONT=Verdana, Arial, Helvetica, sans-serif]11. Bake 30 minutes at 350 degrees or until golden brown.[/FONT]
Thanks for the info, gismo!
Tatania & TWyn: Thank you both for more great recipes!
No problem Ill try and post some more next week as I have loads lol
The description of this desert sounds heavenly and it must be a fairly new item on the menu:
Though I haven't seen any recipes for this particular one yet, you could probably make something similar out of the existing recipes for chocolate cake, and chocolate mousse.
Star Chef, Charlie Trotter, has a recipe for tarragon anglaise sauce in his "Desserts" Cookbook and I'll post that because all his recipes are about as good as it gets. (Not to hijack a Disney recipe thread or anything, )
Yield: 1 cup
1/4 cup plus 2 tablespoons heavy cream
2 sprigs tarragon
2 egg yolks
1 tablespoon sugar
Bring the cream and tarragon to a boil. Whisk together the egg yolks and sugar and slowly pour in some of cream to temper the eggs. Pour the mixture into the cream and cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top. Just prior to serving, blend with handheld blender until frothy.
BTW, he serves this with Meyer Lemon Pudding Cakes:
1/4 cup unsalted butter
1-1/4 cups sugar
Pinch of salt
3 tablespoons Meyer lemon zest
6 egg yolks
6 tablespoons flour
1/2 cup freshly squeezed Meyer lemon juice (a sweet lemon that is a cross between a lemon and sweet orange or mandarin)
2 cups milk
8 egg whites
4 ripe persimmons, peeled
2 tablespoons Simple Syrup, plus additional as needed (below)
1 tablespoon julienned fresh tarragon
Yield: Approximately 3 cups
2 cups water
2 cups sugar
Bring the water and sugar to a boil, remove from the heat and let cool. The syrup may be kept for up to 1 month in the refrigerator.
To make the pudding cakes:
Cream the butter, 1 cup plus 2 tablespoons of the sugar, the salt, and lemon zest. Add the egg yolks one at a time, mixing well after each addition. Add the flour and mix well. Add 1/4 cup of the lemon juice and the milk and mix until combined. Beat the egg whites to stiff peaks and fold into the batter.
Immediately pour the batter into a plastic wrap-lined 9 by 13 inch pan and bake in water bath at 325 degrees for 35 to 45 minutes, or until golden brown and firm. Let cool and then invert onto a sheet pan an refrigerate to chill. Use a ring cutter to cut out eight 3 inch circles just prior to serving.
To prepare the persimmons:
Slice 2 of the persimmons into 1/8 inch wedges and set aside.
To make the persimmon chips:
Cut 1 of the persimmons in half lengthwise and then cut one of the halves into paper thin slices. Lay the slices on a Silpat-lined or nonstick sheet pan and sprinkle with 1 to 2 tablespoons of the sugar. Bake at 225 degrees for 45 minutes, or until dry. Remove the persimmon chips from the pan while still warm, twist slightly, and cool. Store in a airtight container until ready to use.
To make the persimmon sauce:
Purée the remaining 1-1/2 persimmons with the remaining 1/4 cup lemon juice and the Simple Syrup for 2 minutes, or until smooth. Strain through a fine-mesh sieve and thin with additional Simple Syrup, if necessary.
Place a circle of cake in the center of each plate and arrange the persimmon slices on top in a pinwheel. Drizzle the persimmon sauce and the Tarragon Anglaise around the plates and sprinkle with the julienned tarragon and persimmon chips.
You're welcome. Thank you, Tatania for posting them for me.
This dessert is wonderful, although not a new item on the menu at Le Cellier. Thank you for the Tarragon Anglaise recipe.
TWyn! Thank you so very much for all of the wonderful recipes!
I have not tried this recipe but it does sound yummy! However, I personally will leave out the pickled ginger when I make it.
JIKO: Curry Buttermilk Marinade for Shrimp
1 cup buttermilk
1/4 pound plain yogurt
1/2 tsp whole cumin seeds, toasted
1/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 tsp madras curry powder
1/8 cup lemon juice
1/2 tsp garlic, minced
1/2 tsp pickled ginger, minced
1/2 cup sagh dhal**
Salt & pepper
Mix all ingredients thoroughly and chill until ready to marinate shrimp.
**Sagh dhal (or sag dhal) is a hot & spicy South African spinach and lentil based condiment.
The recipe I found for the Oreo Bon Bons says that in place of the gelatin sheets, you can use "2 Tablespoons of powdered gelatin placed in 3 ounces of water." Hope that helps and if you make them, please do let us know how they turned out!
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