<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

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

  1. Hessian

    Hessian Earning My Ears

    Joined:
    Nov 11, 2011
    Messages:
    1
    Hello,

    I am thrilled to have the recipe for the Prime Rib and Cajun potatoes but recently they have a New York Steak that was roasted over rock salt and had a rub of seven types of pepper. Does anyone have this recipe.


    Also, when they had a larger desert cart there was a type of pecan pie that had a bit of chocolate in it. I always had it during the Holiday season at Disneyland. I would love to have these recipes.
     
  2. Avatar

    Google AdSense Guest Advertisement


    to hide this advert.
  3. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,128
    Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce
    Epcot Food and Wine Festival 2011, American Adventure pavilion
    Makes 6-8 servings.

    1 store-bought spice cake mix, prepared per package directions and cooled
    1/3 cup plus 2 tablespoons old-fashioned oats
    1/4 cup plus 2 tablespoons flour
    1/4 cup brown sugar
    1/4 cup granulated sugar
    5 tablespoons butter, melted
    1/2 cup apricot jam
    1/4 cup orange juice
    1 egg yolk (or 1/4 cup pasteurized egg yolks)
    3/4 cup canned pumpkin pie filling
    3/4 cup white chocolate chips
    1 cup heavy cream
    1/2 cup Ocean Spray® Craisins® Original Dried Cranberries , plus extra as garnish

    Prepare cake as following package directions. Cool completely. Cut into cubes and set aside.

    To make streusel:
    Preheat oven to 325°F. Line a sheet pan with foil; set aside.
    Combine oats, flour, brown sugar and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly. Pour onto prepared sheet pan. Bake 15 to 20 minutes, or until golden brown. Set aside to cool; crumble into small pieces. Set aside.

    To make apricot-orange sauce:
    Combine apricot jam and orange juice in a medium mixing bowl. Whisk together until smooth. Set aside.

    To make pumpkin mousse:
    Combine egg yolk and pumpkin pie filling in a medium mixing bowl. Place white chocolate chips in a microwave safe bowl. Microwave on HIGH for 2 minutes or until melted and smooth, stopping every 30 seconds to stir. Stir melted white chocolate into pumpkin mixture. Using an electric mixer on high speed, whip cream in a medium mixing bowl until stiff peaks form. Gently fold whipped cream into pumpkin mixture.
    To assemble trifle:

    Place a dollop of mousse at the bottom of a serving dish. Top with Craisins® dried cranberries and a drizzle of sauce. Place a few cubes of cake over mousse. Top with another layer of mousse, Craisins® and sauce, then top with streusel. Garnish with a few Craisins® on top.


    Baked Pumpkin Cheesecake
    Raglan Road, Downtown Disney
    Serves 12

    Crust:
    550g/1lb 4 oz. digestive biscuits (editor’s note: a common USA substitute is graham crackers)
    225g/8 oz. /2 sticks butter, melted

    Spiced Topping:
    1 medium pumpkin (35g/12oz/3 cups of pumpkin flesh peeled, seeded and chopped) (you can substitute canned pumpkin for fresh pumpkin in the same amounts)
    ½ tsp. ground cinnamon
    ½ tsp. ground cloves
    ½ tsp. ground nutmeg
    ½ tsp. ground ginger
    375g/13oz/generous 1 ½ cups cream cheese
    225g/8 oz. /scant 1 ¼ cups (solidly packed) Demerara sugar (You can substitute light brown sugar)
    3 large free-range eggs
    ½ tsp. vanilla extract
    50ml/2fl oz. / ¼ cup Baileys cream liqueur
    Honey, for drizzling
    Icing/Confectioner’s sugar, for dusting
    Fresh mint sprig, to decorate

    1. Preheat the oven to 170°C/325°F/Gas Mark 3. Break the biscuits up in a crumb like consistency in the food processor or by placing them in a freezer bag and bashing them with a rolling pin. Tip into a bowl and mix in the melted butter. Using a large spoon or a potato masher, press the mixture onto the base of a 20cm/8in loose-bottomed spring form tin. Bake in the oven for 8-10 minutes, or until just firm. Remove from the oven and allow the mixture to cool down.
    2. Place the pumpkin chunks on a baking tray and bake in the oven for 35 – 45 minutes, or until they have softened completely. Transfer to a food processor or blender, then add the spices and blend until completely smooth – leave the blender running for at least 3 minutes. Allow to cool thoroughly.
    3. In a large mixing bowl, cream the cheese with the sugar until light and fluffy. Mix in the eggs, spiced pumpkin puree, vanilla extract and Baileys. Make sure the mixture is completely blended together. Pour the mixture on top of the biscuit base and transfer to the oven for 40 – 45 minutes, or until the mixture is set around the edges but still slightly wobbly in the centre. Allow to cool slightly, then refrigerate for at least 3 hours but preferably overnight.
    4. Drizzle with just a little honey if you like and slice with a hot sharp knife. A shake of icing sugar and a sprig of fresh mint on each slice will finish it perfectly.


    Chocolate Peanut Butter Marshmallow Squares
    Epcot and Disney’s Hollywood Studios Private Events Menu
    Makes approximately 40 squares.

    1 cup butter
    1 cup peanut butter
    24 ounces semisweet or milk chocolate
    10.5-ounce bag mini marshmallows
    12-ounce bag peanut butter chips (or salted peanuts)

    Combine butter, peanut butter and chocolate in a double boiler, stirring just until smooth. Remove mixture from heat. Stir in 4 cups of mini marshmallows, followed by 1 cup of peanut butter chips. Working quickly so the chips don’t completely melt, spread mixture into a buttered 9×13-inch baking dish. Scatter remaining peanut butter chips and marshmallows across the top and lightly press them into the surface to set. Cool in refrigerator before cutting into squares. Store in an airtight container at room temperature.


    Olive Tapenade Stuffed Lamb with Balsamic Fig Glaze
    Epcot Food & Wine Festival 2010, Robert Irvine Demo
    Serves 4

    2 racks domestic lamb
    2 cups breadcrumbs
    1 cup Kalamata olives - pitted and diced
    1/2 cup rehydrated sun-dried tomatoes - minced
    2 tablespoons minced garlic
    1 tablespoon basil, minced
    1 tablespoon rosemary, minced
    1 tablespoon grape seed oil

    Method for Lamb:
    Season exterior of a lamb with salt and pepper, then in saucepan over medium-high heat, bring grape seed oil to verge of smoking. Once oil is hot, add the seasoned lamb, to hot oil and sear to a golden-brown; this should take 4 to 5 minutes, reduce heat to medium and repeat searing process on both sides, then remove lamb from heat.
    Allow lamb too cool to the touch then spread top of lamb rack with apricot glaze and finished with breadcrumbs, evenly topping, then finish in 400°F oven for 10 to 12 minutes or until desired temperature is achieved.
    Remove lamb from oven and Handel, allowing rack to rest for five minutes. Slice and serve with balsamic fig glaze and starch of choice.

    Method for Stuffing:
    In mixing bowl blend, by hand or with a wooden spoon, olives, basil, rosemary, salt, pepper, tomatoes, olive oil and garlic. This mixture will be our stuffing for the lamb. Next with a knife steel, knife or dowel create a 1/4 inch hole through I of lamb chop, side to side. Carefully fill lamb with previous stuffing and hold cold preparing sauce.

    Balsamic Fig Glaze
    1 quart Balsamic vinegar, dark, Modena Vinegar
    1/4 cup figs, fresh
    salt and pepper to season
    1 tablespoon granulated sugar
    2 tablespoons grape seed oil, optional cooking method

    In heavy bottomed sauce pot, over low heat reduce vinegar by 50%, then reduce to minimum heat, add sugar and figs and further reduced by 30% volume, remove from heat when you have 3/4 cup vinegar remaining.
    Remove from heat and pour through strainer to remove remaining figs.
    Note: the vinegar needs to be stirred throughout the process, to not burn.


    Roast Beef Tenderloin with Cranberry-Red Wine Sauce
    Epcot Food & Wine Festival 2011, Chef Ming Tsai Cooking Demo
    Serves 6

    1 tablespoon olive oil
    1 (2 lb.) center-cut beef tenderloin
    salt and pepper
    3 tablespoons butter
    1/3 cup minced shallots
    2 garlic cloves, minced
    1 cup red wine
    1 cup Ocean Spray® 100% Juice Cranberry Juice Blend
    3/4 cup beef broth
    1 teaspoon chopped fresh thyme

    Heat oven to 425°F. Spray small rimmed baking sheet with cooking spray. Heat oil in large wide skillet over medium-high heat until hot. Add beef and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium if necessary. Place beef on baking sheet; season beef with salt and pepper. Reserve skillet.
    Bake 20 to 25 minutes or until internal thermometer reaches 132 to 135 for medium-rare. Let stand loosely covered 10 minutes before slicing.
    Meanwhile, add 1 tablespoon of the butter to reserved skillet and melt over medium heat. Add shallots and cook 1 minute. Add garlic and cook 20 seconds. Add wine and increase heat to high. Add cranberry juice, beef broth and thyme and boil 10 to 15 minutes or until slightly thickened (you’ll see the bottom of the pan as you stir). Reduce heat to medium and whisk in remaining 2 tablespoons butter; strain. Serve with Cranberry Gingered Sweet Potatoes and Bok Choy with Fermented Black Beans and Ginger.

    Cranberry Gingered Sweet Potatoes
    Serves 4

    6 Tablespoons Butter
    6 Garlic Cloves, Peeled
    2 Tablespoons Finely Chopped Fresh Ginger
    1 1/2 Cups Heavy Cream
    1/2 Cup Chopped Ocean Spray® Craisins® Dried Cranberries
    4 Medium Sweet Potatoes, Forked, Wrapped in Foil and Baked Through
    Salt and Freshly Ground Black Pepper to taste

    Set oven to 350ºF and bake foil wrapped Sweet Potatoes until they can be pierced easily with the tip of a knife, 45-60 minutes. Heat a small saucepan over medium heat. Add 1 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and ginger and sauté, stirring occasionally until the garlic is brown, 3 to 4 minutes. Add the cream and reduce by one-third over low heat, about 10 minutes. Keep warm.
    Prepare sweet potato mash: unwrap hot sweet potatoes and scoop flesh into a food processor. Add the cream and process until well blended. Add the remaining butter and season with salt and pepper, add Ocean Spray® Craisins® Dried Cranberries and pulse until smooth.
    For a more country style mix in a heat proof bowl with a potato masher instead of a food processor. Add the cream and process until well blended. Add the remaining butter and season with salt and pepper, add Crasins and blend until smooth.

    Bok Choy with Fermented Black Beans and Ginger
    Serves 4

    1 tablespoon of garlic, minced
    1 tablespoon of ginger, minced
    ½ tablespoon of fermented black beans, minced
    6 heads of baby bok choy, cut in half, cored and rinsed
    6 scallions, sliced, whites and greens separated
    ¼ cup of fresh chicken stock or low sodium store bought chicken broth
    1 tablespoon Wan Ja Shan naturally brewed soy sauce
    Kosher salt and freshly ground black pepper to taste
    Canola oil for cooking

    In a sauté pan over medium high heat, add oil and swirl to coat the pan. Add garlic, ginger and fermented black beans and sauté for about 30 seconds or until the aroma is apparent. Add the bok choy and the scallion whites, toss to coat. Continue to cook for 1 minute. Add the chicken stock and soy sauce, and season. Continue to cook for 2-3 minutes. Check for seasoning. Garnish with scallion greens.

    Minced ‘Dragon and Phoenix’ in Lettuce Cups
    Epcot Food & Wine Festival 2011, Andrew Zimmern’s Culinary Demonstration
    Servings: 6

    2 whipped egg whites
    2 tablespoons cornstarch
    4 tablespoons Chinese rice wine or sake
    2 tablespoons real soy sauce, get a high-quality soy like Yamasa from Japan
    1 pound boneless and skinless chicken thighs, minced fine by hand
    1 pound wild ocean caught u-15 shrimp, peeled and de-veined and finely diced
    4 cups peanut oil
    2 tablespoons hot chili paste, Sambal Oleek
    1 teaspoon sugar
    1 tablespoon +2 teaspoons Toban Djan, Lee Kum Kee Brand is best (fermented bean paste with chilies and garlic)
    1 tablespoon minced ginger
    1 tablespoon minced garlic
    1 dried hot chili
    1/4 cup minced scallions
    1/2 cup minced red bell pepper
    1/2 cup minced celery
    1/2 cup diced fresh water chestnuts
    1/2 cup refreshed /rehydrated diced wood ear or cloud mushrooms
    3 heads iceberg lettuce

    Place the egg, cornstarch, half the rice wine, the chili paste and half the soy in a large zip lock bag. Add the meat/shrimp and let marinate for 12 to 16 hours. Remove meat/shrimp from marinade. Heat peanut oil in a wok to 375°F
    Fry the meat until cooked through in batches and, using a spider wand, reserve to a plate. When finished, pour off the oil through a strainer and refrigerate for another use. Do not wipe the wok. There will be residual oil remaining behind in the pan. This is intended.
    Return the wok to high heat and when smoking, add the ginger, sugar, garlic and dried chili. Stirfry for a moment and add the vegetables. Stir fry for a moment and add the meat/shrimp back to the wok.
    Add the remaining rice wine, Toban Djan, remaining soy sauce and cook, stirring, until sauce is reduced to proper syrupy consistency and binds around the other ingredients.
    Serve with the lettuce, allowing the guests to spoon a few morsels of meat mixture into the lettuce leaves at the table.

    Sweet and Sour Bangkok Style Quail with Red Chiles

    Epcot Food & Wine Festival 2010, Andrew Zimmern’s Culinary Demonstration
    Serves 6

    12 boneless whole quail
    2 teaspoons salt
    1 tablespoon turmeric
    2 teaspoons cinnamon
    10 dried whole California or Mexican chilies (arbols or other long red thin chiles)
    5 fresh red Thai chiles or 1 scotch bonnet/habanero chile
    6 minced shallots
    4 garlic cloves, minced
    4 stalks lemon grass, clean, trimmed and minced
    3 tablespoons peanut oil
    1 cup ketchup
    2/3 cup white vinegar
    5 tablespoons sugar
    1 tablespoon salt
    1 cup diced carrots, blanched and cooled
    1 cup cooked peas (frozen are fine)
    40 fresh mint leaves

    Toss the quail with the salt turmeric and cinnamon. Reserve. Cut off and discard the chile stems, shake out the seeds. Place the dried chiles into a cup of boiling water and refresh for 10 minutes. Drain and purée them with the fresh chiles, the shallots, garlic and lemon grass in a food processor. Reserve.
    Heat the peanut oil in a very large pan or wok over high heat. Brown the quail and set aside. Add the chile mixture to the pan and cook for 4 minutes until fragrant and mahogany colored. Add the quail back to the pan and cook, tossing, until they are all cooked thoroughly. Stir in the ketchup and vinegar, the salt and the sugar. Cook for several minutes after the mixture boils, to heat through and consolidate the flavors, add the vegetables and mint.
    Toss and serve immediately with side bowls of steamed Thai sticky rice served at room temperature

    Chili
    Roaring Fork, Disney's Wilderness Lodge resort
    Serves 4 to 6

    2 pounds ground beef
    2 cups diced sweet yellow onion
    1 cup each: diced green bell pepper and celery
    1 tablespoon chopped garlic
    2 teaspoons seasoned salt
    2 tablespoons onion powder
    1 tablespoon each: celery salt and chili powder
    1/2 tablespoon ground cumin
    1 teaspoon ground black pepper
    1 cup full-flavored beer
    24-ounce can diced tomatoes
    14.5-ounce can kidney beans, drained and rinsed
    1 cup low-sodium vegetable juice
    1 tablespoon hot sauce, or more to taste
    1 tablespoon barbecue sauce

    1. Brown beef in heavy-bottomed pot on medium-high heat. If needed, drain excess fat from pan, leaving about a tablespoon. Add onion, green pepper, celery, garlic and seasoned salt. Stir to combine, cover pot. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.
    2. Stir in onion powder, celery salt, chili powder, cumin and pepper. Add beer, and scrape any bits from bottom of pan. Add tomatoes, beans, vegetable juice, hot sauce and barbecue sauce.
    3. Cover pan and simmer until vegetables are tender and flavors are well combined, 25-30 minutes.



    Capellini con Gamberi Piccanti Angel hair pasta with spicy shrimp.
    Italy Kiosk Epcot, Food and Wine Festival, 2011
    Serves 4-6

    8 ounces capellini pasta
    1 lb large shrimp peeled, deveined, tails removed (about 30-35 shrimp)
    1 tsp salt
    1 1/2 tsp crushed red pepper
    1 small yellow onion, chopped
    1 tsp minced garlic (about 2 cloves)
    1 cup vermouth or dry white wine
    2 cups tomato sauce
    2 tablespoons chopped fresh oregano
    2 tablespoons chopped fresh basil
    coarse salt, fresh ground pepper to taste

    1. Cook pasta al dente in salted water according to package directions. Drain,reserving4 tablespoons of cooking water.
    2. Toss shrimp in medium bowl with the salt and crushed red pepper; set aside.
    3. Heat olive oil in a large skillet over medium-high heat. add shrimp, stirring frequently until the shrimp just turns opaque, about 2 minutes. remove from pan and set aside.
    4. Reduce heat to medium low. add onion and cook for 5 minutes or until soft and translucent. add garlic and cook another 2 minutes.
    5. Pour in vermouth or white wine, stirring and scraping bottom of the pan. cook for 5 minutes, or until the liquid is mostly reduced.
    6. Reduce heat to low. add tomato sauce and cook 5 to 7 minutes, stirring occasionally. add oregano and basil, cooked shrimp, and reserved pasta water. cook for 2 minutes. season to taste with salt and pepper.
    7. Toss with pasta and serve immediately.
     
  4. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,128
    The recipe for the Jack Skellington Sugar Cookies uses the basic Disney sugar cookie recipe.


    [​IMG]

    Jack Skellington Sugar Cookies
    Tony’s Town Square, Magic Kingdom
    Makes 18 cookies

    2 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    3/4 cup butter, softened
    1 cup sugar
    2 eggs
    1/2 teaspoon vanilla extract
    Icing
    2 egg whites
    3 cups confectioner’s sugar
    1/2 teaspoon almond extract
    Black food coloring paste

    Combine flour, baking powder and salt in a medium bowl and whisk until combined. Set aside.
    Combine butter and sugar in the bowl of an electric mixer and beat until smooth. Beat in eggs and vanilla. Add flour mixture in three parts. Once dough comes together, cover bowl with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 400°F.
    On a floured surface, roll out dough to 1/4-inch thickness. Using a round cookie cutter or an overturned cup, cut dough into circles about 3 1/4 inches in diameter. Place cookies 1 inch apart on an ungreased cookie sheet.
    Bake 8 to 10 minutes or until golden brown. Cool completely before icing.
    For icing:
    Place egg whites in bowl of an electric mixer; whisk until frothy. Add confectioners’ sugar a little at a time, until thick but still spreadable.
    Place 1/3 of icing in a separate bowl. Add black food coloring paste to reserved icing and stir until color is uniform.
    Decorate cooled cookies by covering with white icing and letting it dry (placing cookies in the refrigerator will speed up this process).
    Place black icing in a pastry bag or a plastic resealable bag and cut off a tiny bit of the corner to create a very small hole. Use black icing to draw eyes, nostrils and stitched mouth on each cookie.
     
  5. 3pletprincesses

    3pletprincesses DIS Veteran

    Joined:
    Aug 25, 2010
    Messages:
    2,993
    Does anyone have by any chance the Braised lamb ( I think it was lamb) recipe from Akershus? It was served around 2006 with the Rutabaga mashed.
     
  6. jets

    jets Earning My Ears

    Joined:
    Aug 11, 2007
    Messages:
    23
    Does anyone have the recipe for “Char-crusted Certified Black Angus New York Strip Steak” from the flying Fish?
     
  7. disneygal6568

    disneygal6568 making dreams come true

    Joined:
    Jun 13, 2011
    Messages:
    458
    :cheer2:
    THANK YOU SO MUCH!!!!!
     
  8. rusafee1183

    rusafee1183 DVC Owner Since 2012!

    Joined:
    Mar 11, 2008
    Messages:
    3,108
    Hi everyone! My name is Heather :wave:

    I am going to be making a nice dinner for my family a few weeks before Christmas and I am not sure which recipes to use. I think I am going to make beef wellington and possibly a fish dish (I am thinking of the crusted mahi mahi)

    But I'm not sure which sides are best...

    Any menu suggestions? popcorn::

    Thanks!! :goodvibes
     
  9. Anna114

    Anna114 Pluto Rocks!

    Joined:
    Feb 19, 2006
    Messages:
    8,262
    I've made the Cheddar Cheese Soup from Le'Cellier and I've made the Tortilla Soup from San Angel Inn. My family likes either. The good thing about the cheddar cheese soup is that it can be made the day before.
     
  10. dznygrl

    dznygrl Earning My Ears

    Joined:
    Jan 27, 2007
    Messages:
    64
    Hi, Does anyone have the recipe for the Coq au vin served at the F&W this year in France??? It was one of our favorites!! Also the Fishermans pie in Ireland!
    Thanks!!
     
  11. CrsT65

    CrsT65 Earning My Ears

    Joined:
    Nov 22, 2011
    Messages:
    1
    Does anyone know how to prepare the beef in the beef couscous dish from restaurant marrakesh in Epcot? This is my favorite meal! Thanks, Christina
     
  12. greeneeyes

    greeneeyes Mouseketeer

    Joined:
    Feb 16, 2008
    Messages:
    459
    Is this it?

    Couscous Mrouzia
    Restaurant Marrakesh


    Ingredients:

    2 onions sliced
    1 cup dry raisins soaked in hot water
    1 tablespoon ground ginger
    1 tablespoon turmeric
    1/2 cup sugar
    1 tablespoon cinnamon
    1 pinch saffron
    1 cup honey
    salt and black pepper to taste


    In a small pot, sweat onions. Add all ingredients and cook for at least 45 minutes

    Beef Tagine for Mrouzia:

    Ingredients:

    1 pound stew beef cut into cubes
    1/2 cup chopped tomatoes
    1/2 cup chopped onions
    1 tablespoon ginger
    1 tablespoon black pepper
    1 tablespoon turmeric
    1 tablespoon salt
    1 cup water


    In a large pot, sauté all ingredients except water until brown. Add 1 cup of water and cook until tender.

    Both items are served on Couscous.
     
  13. Tatania

    Tatania Disney Foodie

    Joined:
    Jul 26, 2007
    Messages:
    1,128
    It's a little tricky to know what's been posted because I don't think the index is being updated (though I could be wrong). Anway, the Fisherman's Pie was posted in many places last year and is easy to find with a basic Google search.
    Lobster and Scallop Fisherman’s Pie
    Ireland Kiosk, Epcot ® International Food & Wine Festival
    Serves 8

    Lobster Bisque
    2 tablespoons butter
    2 tablespoons olive oil
    1 1/2 cups chopped onion
    2 cups chopped celery
    1 1/2 cups chopped fennel
    2 lobster shells, meat removed
    1/2 cup tomato purée
    2 tablespoons flour
    1 tablespoon cognac
    4 cups fish or chicken stock
    2 cups heavy whipping cream
    1/4 teaspoon cayenne pepper
    1 teaspoon crushed garlic
    1 teaspoon chervil
    1/2 teaspoon coarse salt
    1/4 teaspoon freshly ground black pepper

    Mashed Potatoes
    4-6 large potatoes, peeled and cubed
    4 tablespoons butter
    1/2 cup heavy whipping cream or milk

    Lobster and Scallop Fisherman’s Pie
    2 tablespoons butter
    1 tablespoon olive oil
    1 cup diced onion
    1 cup diced celery
    1 cup diced carrot
    3 1/2 tablespoons flour
    2 tablespoons brandy
    1 pound bay scallops
    1 quart lobster bisque (recipe below)
    1 pound lobster meat, cooked and chopped
    1/2 teaspoon tarragon
    1/8 teaspoon hot pepper sauce
    2 cups shredded Irish cheddar cheese

    For lobster bisque:
    1. Place butter and olive oil in a large heavy bottomed saucepan over medium heat. Sauté the onions, celery, and fennel for 6-7 minutes or until they are tender. Add the lobster shells and tomato purée and continue to cook for 1-2 minutes. Add the flour and stir until combined and continue to cook for another 1-2 minutes.
    2. Add the cognac and stock and continue cooking for 30 minutes. While cooking, stir and scrape the bottom of the sauce pan with a wooden spoon to loosen any brown bits.
    3. Add the heavy whipping cream and bring mixture to a boil and continue cooking for 15 minutes. Add the cayenne pepper, garlic, and chervil and stir to combine.
    4. Remove the lobster shells and carefully place mixture in a blender and blend on medium for 15-20 seconds, or until combined and smooth. Stop the blender to scrape the sides and blend for another 5 seconds.
    5. Pour the bisque through a fine strainer lined with cheesecloth to remove any shell pieces.
    6. Pour the bisque back into the saucepan over medium heat and bring it back to a boil. Season to taste with salt and pepper. Set aside.

    For mashed potatoes:
    1. Place the potatoes in a large stockpot of boiling, lightly salted water over high heat for 15 – 20 minutes or until the potatoes are soft.
    2. Drain the water and whip the potatoes with a hand held mixer on low speed until soft.
    3. Add butter and heavy whipping cream and mix until combined. Season to taste with salt and pepper. Set aside.

    For lobster and scallop fisherman’s pie:
    1. Preheat the oven to 350º.
    2. Place butter and olive oil in a large stockpot over medium heat. Sauté the onions, celery, and carrots for 6-7 minutes or until they are tender. Add the flour and stir until combined and continue to cook for another 1-2 minutes.
    3. Add the brandy and stir while cooking for 1-2 minutes to cook off the alcohol.
    4. Add the scallops and lobster bisque and stir to combine. Continue to cook for another 8-10 minutes or until the mixture comes to a boil.
    5. Add the cooked lobster, tarragon, and hot pepper sauce and stir to combine. Season to taste with salt and pepper.
    6. Carefully pour the mixture into a 3 quart baking dish. Top with the mashed potatoes, covering the entire dish and sprinkle with the Irish cheddar cheese.
    7. Place the baking dish in the preheated oven and cook for approximately 25 minutes, or until bubbling and the cheese is completely melted.

    Cook’s Notes: If you cannot find Irish cheddar cheese, you may substitute your favorite cheddar cheese.


    Coq Au Vin Du Beaujolais
    Epcot Food and Wine Festival, FRance (from F & W Festival cookbook)
    Serves 4.

    2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs)
    ½ tsp coarse salt
    ½ tsp freshly ground pepper
    1½ ounces salt-pork fat
    2 tbsp butter
    6 pearl onions, peeled
    ¼ pound whole mushrooms, washed and stems trimmed
    2 tbsp flour
    1 garlic clove, peeled and crushed
    1 750 ml-size bottle of Beaujolais wine
    2 sprigs fresh thyme or 2 tsp dried
    2 sprigs fresh parsley or 2 tsp. dried
    2 dried bay leaves
    1 to 1½ cups chicken stock

    Season the chicken with salt and pepper and set aside.
    Cut the pork fat into ½ -inch cubes and place in small skillet. Cover with cold water and bring to a simmer over medium heat. Reduce heat to low and simmer for 5 minutes. Drain and pat the cubes dry with paper towels.
    Preheat oven to 350 degrees.
    In a large, ovenproof pan, heat butter, pork fat, and pearl onions over medium-high heat on the stove top. When onions are golden brown, remove them and the pork fat with a slotted spoon and set aside.
    In the same butter, cook the mushrooms over high heat until slightly brown. Remove with a slotted spoon and set aside with the onions.
    Saute the chicken in the same pan, over high heat until brown, about 3 minutes on each side until brown. Sprinkle the chicken with flour and place uncovered in the oven for 5 minutes.
    Remove chicken from the oven and reduce heat to 250 degrees. Add the garlic to the chicken and stir for 1 minute.
    Return to the stove top, add wine, and bring to a boil, stirring continuously.
    Add herbs, onions, pork fat, and mushrooms. Add stock if necessary to cover the meat completely. Cover the pan with a lid or foil and bake in oven for 1½ hours.
    Remove from oven, place chicken in a serving dish, strain sauce to remove vegetables, discard fresh herbs, and set aside. Taste sauce, adding salt and pepper if desired. If you prefer a thicker sauce, return to stovetop over medium heat. Knead together 1 TBSP butter and 1 TBSP flour and stir into sauce, whisking for 4 to 5 min.
    Serve the chicken, onion and mushrooms with the sauce and vegetables poured over it, accompanied by potatoes, rice or hot buttered noodles.
     
  14. Diznut84

    Diznut84 SoCal

    Joined:
    Jun 22, 2000
    Messages:
    612
    I'm looking for the Crepes LaFayette recipe that I believe was published in Mickey's Cooking Around the World cookbook. Unfortunately, it got lost in the move. If you can help me out, I'd be very grateful! It was a family favorite!
     
  15. Tikitoi

    Tikitoi DIS Veteran

    Joined:
    Apr 23, 2006
    Messages:
    2,051
    Just wanted to say, I am so grateful for this thread! Now that school is over (college semester) and we have been back for 2 months, so I am definitely missing it! I can get into making some good hearty Disney food! Feel like I am there. I've made a few like, Walts Chili (oh Happy Birthday, Walt), the Paella and POP's Century Fried Chicken, but looking forward to making more and more in the next few weeks. :goodvibes
     
  16. Hollywood Glitter

    Hollywood Glitter DIS Veteran

    Joined:
    Jun 28, 2011
    Messages:
    803
    Gingerbread Beignets
    Makes 24 beignets
    1 cup evaporated milk, heated until warm but not hot
    1 envelope dry active yeast
    1 egg, lightly beaten
    1/2 cup molasses
    2 tablespoons plus 1/4 cup sugar, divided
    1 tablespoon vegetable oil
    4 1/2 cups all-purpose flour, divided
    1 teaspoon salt
    1/2 teaspoon plus 1 teaspoon ground cinnamon, divided
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground ginger
    1/2 teaspoon ground cloves
    1/3 cup shortening
    Vegetable oil for deep-frying
    Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
    Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
    Add half of flour mixture to milk mixture. Mix well.
    Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
    On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
    Line a plate with paper towels; set aside.
    Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375°F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
    Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.

    Eggnog Crème Anglaise
    2 cups eggnog
    1/2 cup milk
    1/4 cup sugar
    6 egg yolks
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cinnamon (optional)
    Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
    Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
    Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
    Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
    Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon, if using. Serve warm with Gingerbread Beignets.
     
  17. Poohs Pal

    Poohs Pal DIS Veteran<br>Beautiful and smart so she says<br>

    Joined:
    Feb 29, 2000
    Messages:
    1,990
    I just came back from Disney while visiting with a friend. She can't stop talking about the Boardwalk Bakery's Pumpkin Cubcake with frosting. Does anyone have this recipe? Susan
     
  18. 3pletprincesses

    3pletprincesses DIS Veteran

    Joined:
    Aug 25, 2010
    Messages:
    2,993
    WARM BANANA MOUSSE TART
    Disney’s Grand Floridian Resort & Spa

    Ingredients
    1 lb semi-sweet chocolate
    2 tablespoons expresso coffee
    2 tablespoons rum
    5 each eggs
    1/3 cup sugar
    1 cup heavy cream

    Method of Preparation
    1. Melt chocolate in a bowl over pot of boiling water or in a
    microwave then place on side
    2. Whip cream to soft peaks and store in refrigerator
    3. In a bowl whisk sugar and eggs over boiling pot of water until warm
    and frothy
    4. Remove from stove and pour into a mixer with a whip attachment.
    Whip on medium speed until thickened and doubled in volume
    5. Add coffee and rum and melted chocolate
    6. Fold in the whip cream
    7. Prepare chocolate sugar dough tarts with one layer of sliced
    bananas on the bottom
    8. Spoon chocolate mixture into tart shells (full but not running
    over)
    9. Bake at 300 degrees F until firm but not cracked – 20 to 30 minutes

    Ingredients for Chocolate Sugar Dough
    1 stick plus 2 tablespoons butter
    1 1/3 cup powder sugar
    1 egg
    1 tablespoon corn syrup
    1 teaspoon cream of tartar
    1/3 cup cocoa powder
    ¼ teaspoon baking soda
    ¼ teaspoon baking powder
    ¼ teaspoon salt
    2 ½ cups all purpose flour

    Method of Preparation
    10. Sift dry ingredients together and put aside
    11. In a mixer cream butter and sugar together until well blended
    12. Add egg mix well then add corn syrup
    13. Slowly add dry ingredients – scrape bowl often – mix well
    14. Remove dough from bowl and knead to form one piece. Roll to
    1-inch thick and place on cookie sheet and chill overnight
    15. Remove dough from refrigerator 30 minutes before using
    16. Roll dough to 1/8-inch thick and cut to fit your tart mold that
    has been greased
    17. Bake at 350 degrees F for 10 minutes
     
  19. hlrababy

    hlrababy Disney Princess ~Tinkerbell, sprinkle me with

    Joined:
    Apr 6, 2006
    Messages:
    5,083
    I am looking for the cotton tini recipe from T-Rex..yum!!
     
  20. thwinters

    thwinters Mouseketeer

    Joined:
    Sep 28, 2005
    Messages:
    94
    We just returned from WDW. Cindy's Table has changed their menu. Major Domo's pie is no longer an option.

    They do have the best macaroni and cheese I have ever eaten. Does anyone have the recipe for the mac and cheese at Cinderella's Royal Table?

    Thanks.:flower3:
     
  21. st2826

    st2826 Earning My Ears

    Joined:
    May 12, 2008
    Messages:
    3
    Hi, does anyone have the Paddy's pork recipe from Raglan Road? :thumbsup2
     

Share This Page