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Tatania
Disney Foodie
- Joined
- Jul 26, 2007
Here's the rest of one of the recipes that go with the Cream Cheese Mashed Potatoes.
Seared Beef Medallions with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth
Le Cellier Steakhouse, Canada, Epcot Center (Chef Brian Piasecki )
8 Beef Tenderloin Medallions, 2 - 3 oz each
1 TBSP canola oil
1/4 cup Herb Vinaigrette (recipe follows)
1 watercress salad batch (recipe follows)
1 batch Cream Cheese Mashed Potatoes (recipe follows)
1 batch Roasted Vidalia Onion Broth (recipe follows)
kosher salt to taste
black pepper to taste
Place a heavy skillet or a cast iron skillet over medium high heat. Season the beef tenderloins with salt and pepper. Add the canola oil to the skillet. Sear the beef to medium rare, or 2 to 3 minutes per side. When the meat is finished cooking, place on a plate until service.
To Assemble: Add a scoop of mashed potatoes to the center of a pasta style bowl. Make the watercress salad with the herb vinaigrette, and place on top of potatoes. Place beef on top of the salad. Finish plate with the Roasted Vidalia Onion Broth. (This means to pour the broth around the base of the potatoes).
Herb Vinaigrette
1 shallot, finely minced
1 garlic clove, finely minced
1 tsp chives, finely chopped
1 tsp parsley, finely chopped
1/2 tsp picked thyme
1/2 tsp rosemary, finely chopped
1/4 cup white balsamic vinegar
2 TBSP white wine (Sauvignon Blanc)
2/3 cup extra virgin olive oil
kosher salt to taste
black pepper to taste
In a saucepot, bring shallots, garlic, thyme, rosemary, and vinegar to a boil. Boil for one minute then remove from heat. Pulse blend with a hand blender. Allow to cool to room temperature. Add the wine, chives, parsley, oil, salt and pepper. Whisk all together to blend well. Adjust the seasoning with salt and pepper as needed.
Watercress Salad:
1 cup watercress, washed and dried
1/2 cup arugula, washed and dried
1/2 cup red (bell) pepper, julienne
1/2 cup red onion, julienne
1/2 cup herb vinaigrette (see recipe)
kosher salt to taste
pepper to taste
Just prior to service, add all ingredients into a medium sized mixing bowl. Season with salt and pepper. Mix well to coat with the herb vinaigrette.
Cream Cheese Mashed Potatoes
2 lbs Idaho potatoes, peeled and diced
1/2 stick unsalted butter, room temperature
1/2 cup whole milk, warm
2/3 cup cream cheese, room temperature
kosher salt to taste
black pepper to taste
Place the diced potatoes in a medium saucepot and cover with cold water. Add about 1 TBSP of kosher salt. Boil the potatoes over medium high heat until just tender and cooked through. Drain water from potatoes. Process the cooked potatoes in a ricer or a food mill over a bowl that contains the butter and cream cheese. When finished, add the warm milk and fold together with a wooden spoon or rubber spatula to mix well. Make sure butter and cheese is fully melted. Add salt and pepper to taste. Reserve warm for service.
Roasted Vidalia Onion Broth:
3 lbs Vidalia onions, peeled and cut in half
1 lb whole shallots, peeled
2 sprigs of thyme
1/4 cup pure olive oil
1/2 gallon chicken stock or broth
kosher salt to taste
pepper to taste
In a large mixing bowl, toss the Vidalia onions, shallots, thyme and olive oil together to coat. Place these ingredients on a cookie sheet and roast in a 400 deg oven for 30-45 minutes or until the onions and shallots start to turn brown and caramelize. Once onions and shallots are dark brown and tender, place all of the roasting ingredients into a stock pot and cover with the chicken stock or broth. Bring to a light simmer for 45 minutes. Pull from the heat and puree with a hand blender well. Place back on the heat and reduce by about half. Remove the sauce and strain well. Adjust the seasoning with salt and pepper. Keep warm for service.
A note: While all these are extraordinary together, they are each worthwhile in their own right. This salad is a delight anytime you need a salad. This salad dressing is great with any simple salad. The onion broth will bring any beef dish to life.
Seared Beef Medallions with Watercress Salad, Cream Cheese Mashed Potatoes and Vidalia Onion Broth
Le Cellier Steakhouse, Canada, Epcot Center (Chef Brian Piasecki )
8 Beef Tenderloin Medallions, 2 - 3 oz each
1 TBSP canola oil
1/4 cup Herb Vinaigrette (recipe follows)
1 watercress salad batch (recipe follows)
1 batch Cream Cheese Mashed Potatoes (recipe follows)
1 batch Roasted Vidalia Onion Broth (recipe follows)
kosher salt to taste
black pepper to taste
Place a heavy skillet or a cast iron skillet over medium high heat. Season the beef tenderloins with salt and pepper. Add the canola oil to the skillet. Sear the beef to medium rare, or 2 to 3 minutes per side. When the meat is finished cooking, place on a plate until service.
To Assemble: Add a scoop of mashed potatoes to the center of a pasta style bowl. Make the watercress salad with the herb vinaigrette, and place on top of potatoes. Place beef on top of the salad. Finish plate with the Roasted Vidalia Onion Broth. (This means to pour the broth around the base of the potatoes).
Herb Vinaigrette
1 shallot, finely minced
1 garlic clove, finely minced
1 tsp chives, finely chopped
1 tsp parsley, finely chopped
1/2 tsp picked thyme
1/2 tsp rosemary, finely chopped
1/4 cup white balsamic vinegar
2 TBSP white wine (Sauvignon Blanc)
2/3 cup extra virgin olive oil
kosher salt to taste
black pepper to taste
In a saucepot, bring shallots, garlic, thyme, rosemary, and vinegar to a boil. Boil for one minute then remove from heat. Pulse blend with a hand blender. Allow to cool to room temperature. Add the wine, chives, parsley, oil, salt and pepper. Whisk all together to blend well. Adjust the seasoning with salt and pepper as needed.
Watercress Salad:
1 cup watercress, washed and dried
1/2 cup arugula, washed and dried
1/2 cup red (bell) pepper, julienne
1/2 cup red onion, julienne
1/2 cup herb vinaigrette (see recipe)
kosher salt to taste
pepper to taste
Just prior to service, add all ingredients into a medium sized mixing bowl. Season with salt and pepper. Mix well to coat with the herb vinaigrette.
Cream Cheese Mashed Potatoes
2 lbs Idaho potatoes, peeled and diced
1/2 stick unsalted butter, room temperature
1/2 cup whole milk, warm
2/3 cup cream cheese, room temperature
kosher salt to taste
black pepper to taste
Place the diced potatoes in a medium saucepot and cover with cold water. Add about 1 TBSP of kosher salt. Boil the potatoes over medium high heat until just tender and cooked through. Drain water from potatoes. Process the cooked potatoes in a ricer or a food mill over a bowl that contains the butter and cream cheese. When finished, add the warm milk and fold together with a wooden spoon or rubber spatula to mix well. Make sure butter and cheese is fully melted. Add salt and pepper to taste. Reserve warm for service.
Roasted Vidalia Onion Broth:
3 lbs Vidalia onions, peeled and cut in half
1 lb whole shallots, peeled
2 sprigs of thyme
1/4 cup pure olive oil
1/2 gallon chicken stock or broth
kosher salt to taste
pepper to taste
In a large mixing bowl, toss the Vidalia onions, shallots, thyme and olive oil together to coat. Place these ingredients on a cookie sheet and roast in a 400 deg oven for 30-45 minutes or until the onions and shallots start to turn brown and caramelize. Once onions and shallots are dark brown and tender, place all of the roasting ingredients into a stock pot and cover with the chicken stock or broth. Bring to a light simmer for 45 minutes. Pull from the heat and puree with a hand blender well. Place back on the heat and reduce by about half. Remove the sauce and strain well. Adjust the seasoning with salt and pepper. Keep warm for service.
A note: While all these are extraordinary together, they are each worthwhile in their own right. This salad is a delight anytime you need a salad. This salad dressing is great with any simple salad. The onion broth will bring any beef dish to life.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
Flank Steak Marinade
Boma, Animal Kingdom Lodge
Yield: 4 1/2 cups
1/4 cup Ginger
1/4 cup Garlic
1/4 cup Sugar
1 Tbsp Cardamom, ground
2 Tbsp Coriander, ground
1 Tbsp Turmeric, ground
2 Tbsp Thyme
1 Tbsp Crushed Pepper
1 cup Worcestershire Sauce
1 cup Soy Sauce, low sodium
1/4 cup Balsamic Vinegar
1/2 cup Malt Vinegar
1/4 cup Safflower Oil
1/2 cup Olive Oil
1 Flank Steak
Mix all ingredients in a large bowl. Add flank steak and marinate for 24 hours.
Over medium high heat, preferably over an open fire for the best flavor, sear the flank steak until the meat is easily released from the grate. Turn and sear the other side. Cook for 10 to 12 minutes or until desired temperature. Remove from high and rest for 5 minutes. Slice thin and serve.
Note: This marinade can be made up to three days in advance and stored in a refrigerator.
I made this over the weekend and it's delicious. The steak marinated for 48 hours and was so tender - despite being a flank steak.
Boma, Animal Kingdom Lodge
Yield: 4 1/2 cups
1/4 cup Ginger
1/4 cup Garlic
1/4 cup Sugar
1 Tbsp Cardamom, ground
2 Tbsp Coriander, ground
1 Tbsp Turmeric, ground
2 Tbsp Thyme
1 Tbsp Crushed Pepper
1 cup Worcestershire Sauce
1 cup Soy Sauce, low sodium
1/4 cup Balsamic Vinegar
1/2 cup Malt Vinegar
1/4 cup Safflower Oil
1/2 cup Olive Oil
1 Flank Steak
Mix all ingredients in a large bowl. Add flank steak and marinate for 24 hours.
Over medium high heat, preferably over an open fire for the best flavor, sear the flank steak until the meat is easily released from the grate. Turn and sear the other side. Cook for 10 to 12 minutes or until desired temperature. Remove from high and rest for 5 minutes. Slice thin and serve.
Note: This marinade can be made up to three days in advance and stored in a refrigerator.
I made this over the weekend and it's delicious. The steak marinated for 48 hours and was so tender - despite being a flank steak.
DisneyRN51207
DVC Member
- Joined
- Oct 11, 2007
Does anyone have the recipe for the Clam Chowder from Cape May Cafe? I was just there Friday and didn't think to ask, but it was delicious!
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
New England Clam Chowder
Beach Club, Cape May Cafe Clambake
Yield: 1 gallon
1/2 lb onion, diced
1/2 lb celery, diced
12 oz red potatoes, large diced
2 cans chopped clams and juice
32 oz half & half
32 oz clam juice
1 tsp thyme
1/2 tsp basil
To Taste - white pepper
4 drops Tabasco
1 oz bacon grease (or oil)
1/2 lb roux
Roux:
1/4 lb butter & 1/4 lb flour
Melt butter, blend in flour to make roux.
1. In a 2 gallon stockpot, cook onion and celery in bacon grease until translucent.
2. Pour in chopped clams in juice, clam juice, diced potato and seasoning; blend well.
3. Bring to simmer over medium heat, for 5 - 10 minutes.
4. Add half & half, increase heat until it comes to a slow boil.
5. Add roux slowly, mixing well. Keep mixing until well incorporated.
6. Reduce heat - simmer for 15 minutes.
New England Clam Chowder (Version 2)
Beach Club, Cape May Cafe Clambake from Chef Barry Fisher in "Cooking With Mickey" Recipe Book
Serves 8 as a first course or 4 as a main course (8 cups of soup)
1/2 cup (1 stick) butter
1/3 cup all-purpose flour
2 Tbsp vegetable oil
1 large onion, finely chopped
1 large onion, finely chopped
3 stalks celery, finely chopped
2 cups clam broth
3 medium-sized red potatoes, cut into 1/2" dice (about 3 cups)
2 6 1/2 ounce cans chopped clams, liquid reserved
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon dried basil leaves, crumbled
1/2 teaspoon salt, or to taste
1/4 tsp freshly ground pepper, or to taste
4 drops Tabasco sauce, or to taste
2 cups half-and-half
In a 2-quart saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 3 minutes. Remove the sauce pan from the heat and set aside.
In a 4 to 5 quart Dutch oven, heat the oil over medium heat until hot but not smoking. Add the onion and the celery and cook, stirring, until the onion is softened, about 5 minutes.
Stir in the clam broth, potatoes, chopped clams with their liquid, thyme, basil, salt, pepper, and Tabasco sauce. Bring the mixture to a simmer over medium heat and simmer for 5 minutes, or until the potatoes are cooked through.
Add the half and half and bring to a low boil over medium-high heat. Slowly add the butter and flour mixture, whisking constantly, until well blended. Reduce the heat to low and simmer the soup for 10 minutes, stirring occasionally.
Beach Club, Cape May Cafe Clambake
Yield: 1 gallon
1/2 lb onion, diced
1/2 lb celery, diced
12 oz red potatoes, large diced
2 cans chopped clams and juice
32 oz half & half
32 oz clam juice
1 tsp thyme
1/2 tsp basil
To Taste - white pepper
4 drops Tabasco
1 oz bacon grease (or oil)
1/2 lb roux
Roux:
1/4 lb butter & 1/4 lb flour
Melt butter, blend in flour to make roux.
1. In a 2 gallon stockpot, cook onion and celery in bacon grease until translucent.
2. Pour in chopped clams in juice, clam juice, diced potato and seasoning; blend well.
3. Bring to simmer over medium heat, for 5 - 10 minutes.
4. Add half & half, increase heat until it comes to a slow boil.
5. Add roux slowly, mixing well. Keep mixing until well incorporated.
6. Reduce heat - simmer for 15 minutes.
New England Clam Chowder (Version 2)
Beach Club, Cape May Cafe Clambake from Chef Barry Fisher in "Cooking With Mickey" Recipe Book
Serves 8 as a first course or 4 as a main course (8 cups of soup)
1/2 cup (1 stick) butter
1/3 cup all-purpose flour
2 Tbsp vegetable oil
1 large onion, finely chopped
1 large onion, finely chopped
3 stalks celery, finely chopped
2 cups clam broth
3 medium-sized red potatoes, cut into 1/2" dice (about 3 cups)
2 6 1/2 ounce cans chopped clams, liquid reserved
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon dried basil leaves, crumbled
1/2 teaspoon salt, or to taste
1/4 tsp freshly ground pepper, or to taste
4 drops Tabasco sauce, or to taste
2 cups half-and-half
In a 2-quart saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 3 minutes. Remove the sauce pan from the heat and set aside.
In a 4 to 5 quart Dutch oven, heat the oil over medium heat until hot but not smoking. Add the onion and the celery and cook, stirring, until the onion is softened, about 5 minutes.
Stir in the clam broth, potatoes, chopped clams with their liquid, thyme, basil, salt, pepper, and Tabasco sauce. Bring the mixture to a simmer over medium heat and simmer for 5 minutes, or until the potatoes are cooked through.
Add the half and half and bring to a low boil over medium-high heat. Slowly add the butter and flour mixture, whisking constantly, until well blended. Reduce the heat to low and simmer the soup for 10 minutes, stirring occasionally.
DisneyRN51207
DVC Member
- Joined
- Oct 11, 2007
Thanks Tatania. I really appreciate it. Will share how it comes out.
fireworks fan
Mouseketeer
- Joined
- Jul 31, 2007
rcraw45425
<font color=darkorchid>I'm a 43 year old mom with
- Joined
- Aug 26, 2004
I'm looking for the Corn Chowder recipe from Cape May.
I just wanted to thank everyone for the new recipes 
rcraw45425
<font color=darkorchid>I'm a 43 year old mom with
- Joined
- Aug 26, 2004
Thanks Lynn. BTW, We'll be in "the world" in two weeks and I'll see if I can get some recipes. Our usual are 'Ohana & Nine Dragons and we'll be trying Yachtsman this time as well. May hit Planet Hollywood & Cape May too.
liamandcaili
DIS Veteran
- Joined
- Aug 22, 2005
I was wondering if anyone had the Rose and Crown's smoked salmon appetizer recipe. We liked how it was more of a mousse or spread rather than the traditional layers of cream cheese, smoked salmon and capers.
Thanks!
Thanks!
gismo1554
DIS Veteran
- Joined
- Jul 11, 2005
Any ideas?
D
dahirsh
Guest
interesting. Guess it's changed over the years because in '03 it was sliced smoked salmon
Ghirardelli's Turtle Brownies 
Source of Recipe: Ghirardelli, Downtown Disney Marketplace
Brownies:
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter/margarine, melted
3/4 cup Ghirardelli Sweet ground chocolate and cocoa
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1 cup Ghirardelli Semi-sweet chocolate chips
Topping:
3/4 cup sugar
Pinch salt
1/3 cup light corn syrup
3 tablespoon water
1/3 cup heavy whipping cream
1 teaspoon vanilla
1 1/2 cup chopped pecans
(Using the brownie ingredients): Using a spoon stir eggs with sugar
and vanilla; add butter. Sift ground chocolate with flour, baking
powder and salt. Stir into egg mixture; add chips and nuts. Spread
into greased 8" square pan. Bake 20-23 minutes. Cool completely.
(Using topping ingredients): In a 3 quart saucepan, bring sugar, corn
syrup, water and salt to a boil until it turns a golden caramel.
Remove from heat and slowly add cream and vanilla. Quickly stir in
pecans, pour over brownie. Cool on rack. Chill brownies, covered,
until caramel is firm, about 2 hours.
Source of Recipe: Ghirardelli, Downtown Disney Marketplace
Brownies:
2 eggs
3/4 cup sugar
1 teaspoon vanilla
1/2 cup butter/margarine, melted
3/4 cup Ghirardelli Sweet ground chocolate and cocoa
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
1 cup Ghirardelli Semi-sweet chocolate chips
Topping:
3/4 cup sugar
Pinch salt
1/3 cup light corn syrup
3 tablespoon water
1/3 cup heavy whipping cream
1 teaspoon vanilla
1 1/2 cup chopped pecans
(Using the brownie ingredients): Using a spoon stir eggs with sugar
and vanilla; add butter. Sift ground chocolate with flour, baking
powder and salt. Stir into egg mixture; add chips and nuts. Spread
into greased 8" square pan. Bake 20-23 minutes. Cool completely.
(Using topping ingredients): In a 3 quart saucepan, bring sugar, corn
syrup, water and salt to a boil until it turns a golden caramel.
Remove from heat and slowly add cream and vanilla. Quickly stir in
pecans, pour over brownie. Cool on rack. Chill brownies, covered,
until caramel is firm, about 2 hours.
Tatania
Disney Foodie
- Joined
- Jul 26, 2007
Thanks for the yummy Turtle Brownie recipe!
Is anyone going to be trying out Disney recipes over Christmas? For Christmas Day I'll be making the "Turkey with Chanterelle Mushroom Merlot Gravy" from Andrew Sutton of the Napa Rose. (Mom is doing the cranberry sauce so won't be trying that recipe).
The side dish I'm trying is the Sweet Potato & Hazelnut Gratin (see page 24).
Someone else is doing dessert but I'll include a Xmas dessert recipe - also from Andrew Sutton at the Napa Rose.
American Heritage Turkey with Chanterelle Mushroom Merlot Gravy & Crannie Relish
Napa Rose restaurant at the Grand Californian Hotel at Disneyland (from Chef Andrew Sutton)
There are several types of American Heritage turkeys, the most popular being the American bronze turkey and the Bourbon red turkey. These birds were the first to be bred for domestic consumption in the Americas and have a superior flavor to the mass-produced turkeys in your local supermarket. (They also tend to cost more.) Be careful not to overcook them, because they can dry out easily. This is why they should be marinated in a flavored brine, such as the Autumn Brine detailed below. (This brining method can also be used with any other type of turkey.)
18- to-22-pound American Heritage turkey
Autumn Brine (see recipe below)
3 tablespoons kosher salt
1-1/2 tablespoons black pepper
2 tablespoons fresh thyme, chopped
1 tablespoons fresh sage, chopped
2 bay leaves
1 orange, quartered
1 sprig thyme
1 sprig sage
Rinse the turkey in cool running water to clean. Soak the bird in the brine (see recipe below) for 2 to 3 days prior to roasting.
Remove the bird from the brine and place in a large roasting pan. Evenly season the whole turkey with salt, pepper, chopped thyme and sage. Place the bay leaves, orange quarters and remaining herbs inside the cavity of the bird. Place the turkey into a 400F oven for 20 minutes, then reduce the heat to 300F and allow to roast for 2 to 2-1/2 hours. Use a meat thermometer to test the temperature by piercing the turkey along the breastbone. The internal temperate should be 140 degrees. Allow the bird to rest for 30 minutes before carving. The turkey will reach the necessary 160 degrees while it is resting. Carve the turkey the way you might carve a chicken. Remove the legs first so that the breast is exposed.
Cut along the breastbone and completely remove the breast from the body before you begin slicing the breast. Cut the breast into quarter inch slices, cutting the breast crosswise. The breast will be more tender and juicy than it would be if you cut the bird lengthwise with the grain.
Autumn Brine
1 cup brown sugar
1/2 cup kosher salt
8 cups water
1 tablespoon orange zest
1/2 cup orange juice
1 bay leaf
3 thyme sprigs
1 sprig fresh sage
15 black peppercorns
Place all the ingredients into a large saucepan and bring to a simmer. Simmer for 30 minutes, then allow the brine to cool. Place the turkey in a large roasting pan, then pour cooled brine over the turkey. Refrigerate and allow the turkey to marinate for two to three days. Turkey should be turned over and rotated every 24 hours to allow even marinating. The purpose of the brine is to allow your seasoning to penetrate the thick skin and breasts of a large turkey. It will also help to keep the bird moist.
Chanterelle Mushroom Merlot Gravy
Yield: 10-12 servings
2 tablespoons butter
1 cup sliced onions
1/2 cup sliced carrots
1/2 cup sliced fresh fennel bulb
1/2 cup sliced celery
1 cup Merlot
3 cups chicken demi-glace (sold at Bristol Farms)
8 cups chicken broth or turkey broth
1 cup sliced white button mushrooms
1 tablespoon fresh sage
1 tablespoon fresh thyme
Optional: All roasted turkey bones that you have available, such as neck and lower wings
Salt and pepper
1 1/2 cups quartered chanterelle mushrooms sautéed lightly in butter
1. Melt butter in large pot on medium-high heat. Add onions, carrots, fennel and celery. Cook, stirring frequently, until vegetables start to brown. Add Merlot and increase heat to high. Bring to boil; boil until reduced by half in volume.
2. Add demi-glace and broth. Add button mushrooms, herbs and bones. Bring to boil. Reduce heat to medium-low and simmer 1 to 1 1/2 hours uncovered. Stir occasionally so that sauce does not stick to bottom and burn. As sauce simmers, it will reduce in volume. You want it to reduce so that it becomes a little thicker. The sauce is ready when it is thick enough to coat a spoon (when sauce is on the back of a wooden spoon, run your finger over the spoon; its ready when the trail left by your finger remains in place). Strain. Taste and add salt and pepper as needed. Add sautéed chanterelle mushrooms.
Nutritional information for gravy (per serving):Calories 112 (70 percent from fat), fat 8.7 g (sat 3.6 g), protein 1.7 g, carbohydrates 8.5 g, fiber 0.4 g, cholesterol 21 mg, sodium 1,281 mg, calcium 14 mg
Crannie Relish: Chef Sutton uses the meat-grinding attachment to his Kitchen-Aid mixer to make this addictive relish. I've adapted his recipe to use a food processor fitted with the metal blade. He likes to use frozen cranberries, but fresh can also be used.
To make this perky relish, cut a large orange into eighths, leaving skin intact. Place orange in food processor along with 1/4 bunch clean cilantro and 1 seeded jalapeño chili (use caution when working with fresh chilies - do NOT touch face or eyes). Pulse until very roughly chopped. Add 1 bag (16 ounces) fresh cranberries and process until chopped. Add 1/2 cup sugar and 2 tablespoons maple syrup; pulse to combine. Refrigerate, stored in airtight container. Serve at room temperature.
Serves 8 to 10.
Crème Brûlée with Sugar Cookies and Candy Canes
Napa Rose Restaurant, Grand California Hotel, Downtown Disneyland, courtesy of Chef Andrew Sutton
Serves 6
7 Cups Heavy Cream
3 Cups Egg Nog (Store bought, high quality)
2 Vanilla Beans not to dry
14 oz. Sugar
18 Egg Yolks
Pinch of Nutmeg
2 Oz. Brandy, optional
Pinch of Salt
In a heavy bottomed saucepan bring the Cream, Egg Nog, Vanilla Bean and half of the sugar, to a boil, over medium heat.
Combine egg yolks and the other half of the sugar, brandy, salt andnutmeg in mixing bowl.
Whisk the egg and sugar mixture together for 5 minutes or until mixture becomes creamy, white and ribbons. Pour the boiled cream on to the eggs whisking constantly. It is best to add liquid in thirds This is now custard. Strain the custard to remove any lumps.
Pour custard into shallow baking dishes and bake in a 275-300* oven for 20 minutes or until custard is just set. Jiggle the dish or touch lightly and you can tell.
***Note you can also bake in individual Brûlée dishes for a more elegant service approach.Remove from the oven and bench cool. Once cool transfer to the refrigerator on a cookie sheet and cool. This is best done the day before.
To Serve:
It is now time to Brûlée or to (burn the cream). Remove the Crème Brulee Custard from the fridge when you a ready to serve. Sprinkle evenly and liberally with granulated sugar on to the surface of the Crème.
Using a Propane Torch, 6 inches from the surface, caramelize the sugar. Make sure that you move the flame constantly sweeping from side to side for an even browned.
Serve with Sugar Cookies, Candy Canes and really good coffee.
Is anyone going to be trying out Disney recipes over Christmas? For Christmas Day I'll be making the "Turkey with Chanterelle Mushroom Merlot Gravy" from Andrew Sutton of the Napa Rose. (Mom is doing the cranberry sauce so won't be trying that recipe).
The side dish I'm trying is the Sweet Potato & Hazelnut Gratin (see page 24).
Someone else is doing dessert but I'll include a Xmas dessert recipe - also from Andrew Sutton at the Napa Rose.
American Heritage Turkey with Chanterelle Mushroom Merlot Gravy & Crannie Relish
Napa Rose restaurant at the Grand Californian Hotel at Disneyland (from Chef Andrew Sutton)
There are several types of American Heritage turkeys, the most popular being the American bronze turkey and the Bourbon red turkey. These birds were the first to be bred for domestic consumption in the Americas and have a superior flavor to the mass-produced turkeys in your local supermarket. (They also tend to cost more.) Be careful not to overcook them, because they can dry out easily. This is why they should be marinated in a flavored brine, such as the Autumn Brine detailed below. (This brining method can also be used with any other type of turkey.)
18- to-22-pound American Heritage turkey
Autumn Brine (see recipe below)
3 tablespoons kosher salt
1-1/2 tablespoons black pepper
2 tablespoons fresh thyme, chopped
1 tablespoons fresh sage, chopped
2 bay leaves
1 orange, quartered
1 sprig thyme
1 sprig sage
Rinse the turkey in cool running water to clean. Soak the bird in the brine (see recipe below) for 2 to 3 days prior to roasting.
Remove the bird from the brine and place in a large roasting pan. Evenly season the whole turkey with salt, pepper, chopped thyme and sage. Place the bay leaves, orange quarters and remaining herbs inside the cavity of the bird. Place the turkey into a 400F oven for 20 minutes, then reduce the heat to 300F and allow to roast for 2 to 2-1/2 hours. Use a meat thermometer to test the temperature by piercing the turkey along the breastbone. The internal temperate should be 140 degrees. Allow the bird to rest for 30 minutes before carving. The turkey will reach the necessary 160 degrees while it is resting. Carve the turkey the way you might carve a chicken. Remove the legs first so that the breast is exposed.
Cut along the breastbone and completely remove the breast from the body before you begin slicing the breast. Cut the breast into quarter inch slices, cutting the breast crosswise. The breast will be more tender and juicy than it would be if you cut the bird lengthwise with the grain.
Autumn Brine
1 cup brown sugar
1/2 cup kosher salt
8 cups water
1 tablespoon orange zest
1/2 cup orange juice
1 bay leaf
3 thyme sprigs
1 sprig fresh sage
15 black peppercorns
Place all the ingredients into a large saucepan and bring to a simmer. Simmer for 30 minutes, then allow the brine to cool. Place the turkey in a large roasting pan, then pour cooled brine over the turkey. Refrigerate and allow the turkey to marinate for two to three days. Turkey should be turned over and rotated every 24 hours to allow even marinating. The purpose of the brine is to allow your seasoning to penetrate the thick skin and breasts of a large turkey. It will also help to keep the bird moist.
Chanterelle Mushroom Merlot Gravy
Yield: 10-12 servings
2 tablespoons butter
1 cup sliced onions
1/2 cup sliced carrots
1/2 cup sliced fresh fennel bulb
1/2 cup sliced celery
1 cup Merlot
3 cups chicken demi-glace (sold at Bristol Farms)
8 cups chicken broth or turkey broth
1 cup sliced white button mushrooms
1 tablespoon fresh sage
1 tablespoon fresh thyme
Optional: All roasted turkey bones that you have available, such as neck and lower wings
Salt and pepper
1 1/2 cups quartered chanterelle mushrooms sautéed lightly in butter
1. Melt butter in large pot on medium-high heat. Add onions, carrots, fennel and celery. Cook, stirring frequently, until vegetables start to brown. Add Merlot and increase heat to high. Bring to boil; boil until reduced by half in volume.
2. Add demi-glace and broth. Add button mushrooms, herbs and bones. Bring to boil. Reduce heat to medium-low and simmer 1 to 1 1/2 hours uncovered. Stir occasionally so that sauce does not stick to bottom and burn. As sauce simmers, it will reduce in volume. You want it to reduce so that it becomes a little thicker. The sauce is ready when it is thick enough to coat a spoon (when sauce is on the back of a wooden spoon, run your finger over the spoon; its ready when the trail left by your finger remains in place). Strain. Taste and add salt and pepper as needed. Add sautéed chanterelle mushrooms.
Nutritional information for gravy (per serving):Calories 112 (70 percent from fat), fat 8.7 g (sat 3.6 g), protein 1.7 g, carbohydrates 8.5 g, fiber 0.4 g, cholesterol 21 mg, sodium 1,281 mg, calcium 14 mg
Crannie Relish: Chef Sutton uses the meat-grinding attachment to his Kitchen-Aid mixer to make this addictive relish. I've adapted his recipe to use a food processor fitted with the metal blade. He likes to use frozen cranberries, but fresh can also be used.
To make this perky relish, cut a large orange into eighths, leaving skin intact. Place orange in food processor along with 1/4 bunch clean cilantro and 1 seeded jalapeño chili (use caution when working with fresh chilies - do NOT touch face or eyes). Pulse until very roughly chopped. Add 1 bag (16 ounces) fresh cranberries and process until chopped. Add 1/2 cup sugar and 2 tablespoons maple syrup; pulse to combine. Refrigerate, stored in airtight container. Serve at room temperature.
Serves 8 to 10.
Crème Brûlée with Sugar Cookies and Candy Canes
Napa Rose Restaurant, Grand California Hotel, Downtown Disneyland, courtesy of Chef Andrew Sutton
Serves 6
7 Cups Heavy Cream
3 Cups Egg Nog (Store bought, high quality)
2 Vanilla Beans not to dry
14 oz. Sugar
18 Egg Yolks
Pinch of Nutmeg
2 Oz. Brandy, optional
Pinch of Salt
In a heavy bottomed saucepan bring the Cream, Egg Nog, Vanilla Bean and half of the sugar, to a boil, over medium heat.
Combine egg yolks and the other half of the sugar, brandy, salt andnutmeg in mixing bowl.
Whisk the egg and sugar mixture together for 5 minutes or until mixture becomes creamy, white and ribbons. Pour the boiled cream on to the eggs whisking constantly. It is best to add liquid in thirds This is now custard. Strain the custard to remove any lumps.
Pour custard into shallow baking dishes and bake in a 275-300* oven for 20 minutes or until custard is just set. Jiggle the dish or touch lightly and you can tell.
***Note you can also bake in individual Brûlée dishes for a more elegant service approach.Remove from the oven and bench cool. Once cool transfer to the refrigerator on a cookie sheet and cool. This is best done the day before.
To Serve:
It is now time to Brûlée or to (burn the cream). Remove the Crème Brulee Custard from the fridge when you a ready to serve. Sprinkle evenly and liberally with granulated sugar on to the surface of the Crème.
Using a Propane Torch, 6 inches from the surface, caramelize the sugar. Make sure that you move the flame constantly sweeping from side to side for an even browned.
Serve with Sugar Cookies, Candy Canes and really good coffee.
Have a fabulous adventure!
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Dreams Unlimited Travel is committed to providing you with the very best vacation planning experience possible. Our Vacation Planners are experts and will share their honest advice to help you have a magical vacation.
Let us help you with your next Disney Vacation!
