Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.
Thank you for more great recipes, Tatania! And the "Cook's Notes" you add are great! Thanks!
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Thank you for the awesome updated index, lynninpa!!
You are most welcome, Buckeye Gal! I am having great fun with this thread. Hope everyone else is enjoying it, too!
Boma: Mustard Sauce
1/2 can (3 ounces) chipotle pepper
1/2 cup teriyaki sauce (can be a store bought brand)
1 Tbsp Coleman dry mustard
1 cup brown sugar
1 & 1/2 cups Dijon mustard
1 & 1/2 cups honey
In a blender or food processor, place the chipotle pepper & teriyaki and process until smooth. Add remaining ingredients and continue to process until smooth.
Thank you so much for posting this recipe - I've had this dish twice at Le Cellier, and both times other people at my table kept eating out of my bowl because it was so delicious - I may make this for Christmas Eve!!
Sounds wonderful for Christmas Eve, kimisabella! It is one of my all time favorite dishes from Disney. Enjoy!
It took me awhile, but I think I found the recipe for the Cinnamon Rolls, allison. This recipe was given by a Pastry Chef in DL who said that the same recipe is used at The Main Street Bakery in WDW. I hope it is the one you are looking for!
Disney Cinnamon Rolls
1/2 cup warm water
2 packages yeast
2 tablespoons sugar
1 (3 1/2 ounce) package instant vanilla pudding
2 cups milk
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1 cup unsalted butter, melted
2 cups brown sugar
2 tablespoons cinnamon
In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set
In large bowl, mix pudding according to package instructions with milk. To
this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast
mixture and blend well. Gradually add flour and knead until smooth. Place in
a very large greased bowl. Cover and let rise in a warm place until double
in size. Punch down and let rise again for second time.
Roll dough on a very large floured surface. Dough should roll out to a long
rectangle, about 34 x 21 inches in size. Take the 1 cup of melted butter and
spread over entire dough surface, using a pastry brush.
In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top
of buttered dough. Roll dough up like a jelly roll.
Measure dough every 2 inches and cut with a knife. Take each roll into the
palm of your hand and gently pack the roll (this keeps it from coming apart
Place each roll in a buttered baking pan and allow to rise in a warm place
for about 20 minutes. Bake in a preheated 350ª oven until golden brown in
color, about 15-20 minutes. Frost rolls while still warm.
Since we are going to cheat, let's fo all the way with the frosting. I know
your children will love this production.
Cream Cheese Frosting
1 8-ounce package cream cheese, softened (room temperature)
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
3 cups powdered sugar
2 tablespoon milk
In mixing bowl, combine all ingredients and mix until smooth. Spread on the
very warm rolls. Enjoy!
Anyone have the shnitzel recipe from Biergarten? DD loves it!
Is this the one you are looking for, tortoni? let me know!
Biergarten: Schnitzel with Tomato and Mushroom Sauce
(4) 3 oz. portions of Veal, Chicken, or Pork Cutlets
Salt and Black Pepper to taste
1/2 cup Bread Crumbs
[FONT=Verdana, Arial, Helvetica, sans-serif]Sauce [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]4 oz. Demi-glaze (dry package classic sauce mix, look for brands such as Knorr)
1 cup diced onion
1/2 cup large diced plum tomatoes
1 tsp. minced garlic
2 fresh rosemary sprigs
4 cups water
1 cup sliced mushrooms
1/2 cup small diced plum tomatoes
Salt and Pepper to taste
1 tbsp. freshly chopped parsley
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]
Pound desired meat cutlet to tenderize. Rub in salt and pepper. Beat egg and dip each cutlet in the egg then the bread crumbs. Saute until golden brown. Keep warm.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]For the sauce, prepare the demi-glaze as directed on the package. Set aside. In a saucepan, saute the onion. Add large diced tomatoes, garlic, and rosemary and continue to saute until the onions are golden brown. Pour water to another saucepan and add the prepared demi-glaze sauce mix. Bring to a boil, stirring constantly. Reduce the heat and simmer 3-5 minutes, stirring occasionally until it thickens. Add the sauteed vegetable mixture to the demi-glaze and let simmer 8-10 minutes. Strain. Saute the mushrooms in a skillet. Add small diced tomatoes and cook until there is a little liquid left in the skillet. Season with salt and black pepper. Add the chopped parsley. Mix with the demi-glaze sauce.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]To serve, place prepared cutlet on plate and spoon tomato and mushroom sauce over cutlet.[/FONT]
The cinnamon rolls sound fabulous. Can't wait to try them. I made the Mustard Sauce with the Boma Prime Rib and it's delicious.
I did the gingerbread house thing when my son was small and have saved the house because it tooks weeks to make and looks so cool. Now I wrap it up after Xmas and take it out again the next year. For those still wanting to make one in time for Xmas:
From the kitchens of the Walt Disney World Swan and Dolphin Resort
Ingredients for Gingerbread:
6 Cups All-Purpose Flour
1.75 Cups Sugar
2/3 Cups Shortening
1 Tbsp. Ground Cinnamon
1 Tbsp. Ground Ginger
2 Tsp. Double-Acting Baking Powder
1.25 Tsp. Salt
1 Tsp. Baking Soda
1 Tsp. Vanilla Extract
1 Each 8 Oz. Container Sour Cream
Ingredients for Icing:
3 Egg Whites
1/2 Tsp. Cream of Tartar
1 Each 16 Oz. Box of Confectioners Powdered Sugar
Method of Preparation for Gingerbread:
To Prepare Dough: Into large bowl, measure 3.5 cups flour and remaining ingredients. With mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. With hands, knead in remaining 2.5 cups of flour to make a soft dough. Wrap dough in plastic wrap and refrigerate 2 hours or until dough is not sticky and is of easy kneading consistency.
To Roll Dough: Keep refrigerated until ready to use. Working with half of a batch at a time on a lightly floured work surface, with lightly floured hands, knead dough until smooth. Roll dough on a greased and floured 17" x 14" cookie sheet, with lightly floured rolling pin, to 3/16" or 1/8" thickness (for easy rolling, place cookie sheet on a damp cloth to prevent it from slipping).
To Cut and Bake Dough: Preheat oven to 350°. Make your pattern pieces of heavy cardboard. Lay them on the dough and using a sharp knife, use as many pieces as you can from the rolled dough on your cookie sheet (leaving at least ½" between the pieces). Remove scraps and reserve for re-rolling. Bake until golden brown and very firm. Remove cookie sheet from oven and cool on wire rack 5 minutes. Carefully remove the baked pieces from cookie sheet and place on wire rack to cool completely.
Special Notes: If you need to do some trimming, do it while the cookie dough is warm out of the oven. You may need to make several batches of dough to complete your project, but be sure to make each batch separately. Do not double the ingredients to make a double batch.
Method of Preparation Icing:
In a large bowl, combine all ingredients. Beat 7 minutes with an electric mixer until smooth and thick. A good test is when a knife blade drawn through the icing leaves a clean cut. This icing needs to be as stiff as possible or it will not support the house. Store in a tightly sealed container if you are not using it right away. (Makes 2 cups, you'll probably have to make several batches).
Tips for Perfect Icing:
Coloring Icing: Color small batches of this icing as needed with decorating pastes, which are much more intense and not watery like liquid food colors.
Using the Pastry Bags and Tips: Use disposable plastic pastry bags and several sizes and shapes of tips. This is a simple matter of practice. Practice on wax paper before you try and decorate on the house. Keep toothpicks handy for cleaning out tips and for helping correct errors.
Painting: Another technique to try is "painting". Put a little icing into a small container or bowl. Wet the paintbrush with water and dip it into the icing. Paint the gingerbread pieces. The result will be that the icing dries as a smooth coating with no visible brush lines.
To Assure Proper Fit: Check gingerbread pieces before assembling; if necessary, shave edges. When assembling gingerbread pieces with icing, work with pastry bag with medium tip. Check vertical angles of major pieces with a right triangle or carpenter's square.
To Attach Right Angle Pieces: Pipe a line along the edge of one piece; press it against the adjoining piece and hold it in place for several minutes, until the icing sets. Let dry thoroughly, propping attached pieces with a sturdy small object. When dry, smooth seams with a damp cloth; fill in any spaces with more icing. For extra stability, pipe icing along the inside seams as well. Allow to stand for an hour until the icing has completely dried before decorating.
Sometimes it is better to decorate elaborate pieces flat, and then assemble the pieces. Use your imagination! Pretzels become windows. Gum drops trim the roof like holiday lights. Use marshmallows, chocolate chips or flat mint candies for shingles. Candy canes and lollipops decorate the garden. Butterscotch doorknobs and licorice shutters complete the house! Any colorful, small candies will do the trick. Use the icing to attach the candies to the house.
Display your gingerbread house on a large sheet of white cotton to help create a winter wonderland!.
And for something seasonal, yet simpler:
Pastry Chef Stefan Riemer, Disney's Beach Club Resort
Yield: about twenty 3-inch cookies
10 tbsp. unsalted butter
2/3 cup granulated sugar
1/2 cup corn syrup
1/3 cup milk
14 oz. bread flour
2/3 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1. Place butter, sugar, corn syrup and milk in a sauce pan. Heat to about 110 degrees F., stirring the mixture into a smooth paste at the same time.
2. Sift flour, baking soda and spices together. Incorporate into the butter mixture.
3. Line the bottom of a sheet pan with baking paper. Dust the paper with flour and place the dough on top. Flatten the dough, cover and refrigerate overnight.
4. Roll out a small portion of the dough to 1/16 inch thick. (Keep the dough you are not working with in the refrigerator.) The dough will feel sticky, but don't be tempted to mix in additional flour. The flour used in rolling the dough will be enough -- too much flour will make the baked cookies too hard and not pleasant tasting.
5. Cut out cookies using a 3-inch heart-shaped or star-shaped cookie cutter. Place the cookies on sheet pans lined with baking paper.
6. Bake the cookies at 400 degrees F. for about 10 minutes until they have a rich brown color.
7. Decorate with icing made out of powdered sugar.
And lastly for today - the Crab Cakes that accompany the Barley-Lentil Salad which tasted even better the second day. I could become addicted.
New England Crab Cakes with Barley-Lentil Salad
Epcot Food and Wine Festival, Hops and Barley Market
1 pound lump crab, picked through and shells removed
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
1 tablespoon finely chopped parsley
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons Old Bay Seasoning
1/2 cup shredded cheddar cheese
1 egg, slightly beaten
1/2 cup Panko breadcrumbs
1/2 cup mayonnaise
Salt and freshly ground pepper
2-3 tablespoons canola oil
4 tablespoons balsamic vinegar
in a medium-size bowl, combine the crab meat with the celery, onion, parsley, mustard, Worcestershire sauce, lemon juice and Old Bay seasoning. Add the cheese, egg, breadcrumbs, mayonnaise, and mix thoroughly. Add salt and pepper to taste.
Divide the mixture into four portions and shape each portion into a patty. Reserve in the refrigerator.
Heat a large sauté pan over medium-high heat. Add the canola oil and continue to heat for 2 minutes. Sauté the crab cakes until golden brown, about 3 to 4 minutes per side.
To serve, place a crab cake on a serving plate, top with 1/4 of the *Barley-Lentil salad and drizzle 1 tablespoon of balsamic vinegar around the crab cake. Repeat with the remaining ingredients.
Serve with Samuel Adams Black Lager.
* posted previously.
Thank you. This sounds like the one.
Subscribing. . .
This is a great thread - thank you so much for it! I do have a request...anyone have the recipe for the Baked French Onion Soup at Chefs De France?
I am glad you are enjoying The Disney Recipe Exchange, TyRy! I have a recipe for the Baked Onion Soup from Bistro de Paris, the restaurant upstairs from Chefs de France. Does anyone know if it is the same recipe they use downstairs at Chefs?
Thank you, Tatania. The crab cakes sound yummy! I know what you mean about becoming addicted. That is the way I feel about the Prince Edward Island Mussels from Le Cellier!
I also want to thank you for the great gingerbread recipes!
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