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

  1. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

    Le Cellier: Maple Dip Dressing

    *Serve with fresh fruit.

    1/4 cup maple syrup
    2 Tbsp light brown sugar
    1 & 1/4 cups sour cream
    2 Tbsp whipping cream

    Mix maple syrup & sugar together. Blend in sour cream and whip on low speed with an electric mixer until smooth. Add whipping cream and whip on high until mixture is light & creamy. Serve with fresh fruit. Keep any unused portion refrigerated.
     
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  3. Tatania

    Tatania Disney Foodie

    Well, 11.40 and the kitchen is sort of clean and I can finally rest. To be totally honest I wasn't in the best mood by the time everyone drifted over for Xmas dinner. By that time Mom and I had been working in the kitchen non-stop for over 5 hours while the 8 family members coming for dinner had been able to have a relaxing day. I announced that next year I'll be spending Xmas in Disney World and won't be cooking!

    Anyway, the consensus was that the dinner was one of the best in everyone’s memory because the recipes could not have been better.

    Andrew Sutton’s American Heritage Turkey and Gravy (p. 43) was superb. I used a normal Grade A turkey and had it in the brine for about 1 ½ days but it was so tender and flavorful. Since he had no stuffing recipe I made a pecan/raisin/bread stuffing that was excellent. After simmering the sauce on low for almost 3 hours it still wasn't thickening the way the recipe described so I made a roux and added it. That it made it the right thickness for me.

    The Sweet Potato Hazelnut Gratin was (p. 24) was divine as well. My food processor broke today (long story involving me making a bad miscalculation which caused the processor to rip apart) so all the nuts and potatoes had to be processed by hand. Next time I’d cut the nuts a little finer – especially for the topping and try it with half and half. But the dish got praise all round. I’ll definitely make it again.

    Hope everyone else had a fabulous Xmas dinner. Besides the Ohana Potatoes did anyone try some Disney recipes?

    8 days till WDW!!! :banana: :banana: :banana:
     
  4. jimmytammy

    jimmytammy <font color=purple>Swivel, it's a hard habit to br

    We have made pretzel bread twice according to the recipe on page 16 of this forum. It has been good both times and taste very much like the pretzel bread at Biergarten. Only problem is...it doesnt brown. It stays white! Help me, what are we doing wrong? We put the eggwash on top like it says which should help give it that golden brown color. So what else can we do, Any suggestions would be great!
     
  5. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

    I compared a few different recipes for Pretzel Bread after reading your post. Although the "Disney" recipes all called for the same egg wash, a few recipes said to bake at 450 rather than 400 degrees. Maybe that would make the difference? An many "non Disney" pretzel bread recipes said to simply brush with beaten egg without the water. Hope this info helps! :)
     
  6. TigerKat

    TigerKat <font color=coral>HOPE YOUR DAY IS FILLED WITH JOY

    lynninpa - Just wanted to say "Thank You" for all the work you do maintaining this thread. I LOVE the way it's organized by the type of dish on the first page, it makes it so easy to find what I'm looking for!!!:thumbsup2
     
  7. jimmytammy

    jimmytammy <font color=purple>Swivel, it's a hard habit to br

    Thanks so much! I am going to try them both for good measure.
     
  8. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

    You are most welcome! And "Thank You" for saying "Thank You!" :goodvibes
     
  9. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

    Do let us know how they turn out, jimmy...or tammy! :thumbsup2
     
  10. llmurphy17

    llmurphy17 DIS Veteran

    Just wanted to Thank You again for the recipe. I made the mashed potatoes for Christmas Eve and they came out delicious!!! :love: and very easy to make. :woohoo:
     
  11. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

    :upsidedow You are very welcome! I love when Disers "come back" to let us all know how a recipe turned out! :upsidedow
     
  12. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

    We had this appy at Raglan Road and it was great! This recipe comes straight from RR's Head Chef's cookbook. :upsidedow

    Raglan Road: Dalkey Duo (Beer Battered Cocktail Sausages with Mustard Mayonnaise)

    Sunflower oil for frying
    1 pound cocktail sausages, skinned

    Beer Batter
    1 & 3/4 cups regular flour, plus extra for dusting
    1/2 cup corn flour
    1/2 cup lager
    1 & 1/4 Tbsp wholegrain mustard

    Mustard Mayonnaise
    10 Tbsp mayonnaise
    7 & 1/2 Tbsp wholegrain mustard
    Juice of 1/2 lime
    Salt & freshly ground black pepper

    Heat oil in a deep-fryer (or a deep-sided pan half full) to 350 degrees.
    To make the batter, sift the flours into a bowl. Make a well in the center and add the lager & the mustard. Whisk the liquid ingredients together and then slowly whisk in dry ingredients until you have a smooth batter. Season to taste.
    Dust the sausages in a light coating of flour and then dredge in the batter, shaking off any excess. Deep fry for about 5 minutes or until cooked through and golden brown. Drain well.
    To make the Mustard Mayonnaise, place ingredients in a bowl. Season to taste and mix until well combined. Serve on the side for dipping.
     
  13. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

    Just wanted to note that this is not a Disney recipe. Yet many people claim that they are just like the ones that used to be sold in Canada in EPCOT.

    Beaver Tails

    1 pkg frozen whole wheat bread dough, thawed
    oil or crisco for frying

    Toppings: cinnamon/sugar, powdered sugar, honey, jam, chocolate syrup

    Break off fistfulls of dough and shape into elongated slabs, the shape of your hand. Heat oil or crisco in a large, heavy fry pan. Drop dough, one or two at a time, into the hot oil and fry until both sides are golden brown. Drain on paper towels and serve with your choice of topping.
     
  14. Tatania

    Tatania Disney Foodie

    I read on the Disboards that the pretzel bread is imported from Canada and is not the same as the soft pretzel recipe. Pretzel Bread information
     
  15. Tatania

    Tatania Disney Foodie

    In case you have the cookbook, is there a recipe for his Banoffi pie or "Bates Banagher Banoffi Beauty". I had Banoffi Pie last summer in Ireland and it was crazy good. If Kevin's cookbook has a recipe I'd love to try it!
     
  16. Tatania

    Tatania Disney Foodie

    Wild Forest Mushroom Chowder (Eatin'n'Drinkin')
    Raglan Road, Downtown Disney
    Serves 4 – 6

    2 teaspoons olive oil
    9 T butter, diced (at room temperature)
    3/4 cup onion, finely chopped
    1 garlic clove, crushed
    1 1/4 lb wild mushrooms, chopped (such as chantarelle, oyster and ****ake)
    2 fl oz white wine
    4 cups vegetable stock or water
    5 fl oz (1/4 pint) cream
    salt and freshly ground black pepper


    Heat a heavy-based pan and add the olive oil and about 2 T of the butter. Once the butter is foaming, add the onion, garlic and mushrooms to the pan and cook slowly for 4 to 5 minutes until tender but not colored. Take out and reserve some of the mushroom mixture to garnish the chowder.
    Add the wine to the pan and cook until reduced by half, then season to taste with salt and pepper.
    Add the vegetable stock or water, stirring to combine and bring to a boil. Reduce the heat and simmer for 15-20 minutes until slightly reduced and all the flavors have had a chance to combine.
    Stir the cream into the pan and leave to simmer for another few minutes, then transfer to a food processor and whiz to a puree.
    To serve, remove the soup from the heat and whisk in the remaining butter. Season to taste and ladle into warmed serving bowls, then garnish with the reserved mushrooms.
     
  17. Simbee3

    Simbee3 New Member

    I absolutely love this thread.
    Thanks for all of the hard work. But, I do have a request. Does anyone have the Beef Teriyaki? This one one of our familes favorites and I would love to recreate this dish for them.
     
  18. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

    Happy to hear you are enjoying the Recipe Exchange, Simbee! Are you looking for the Beef Teriyaki from Kona Cafe or another Disney dining spot? :upsidedow
     
  19. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

    :wave2: I no longer have his cookbook. :guilty: Thankfully, I had copied a few of my favorites recipes! I do not recall a recipe for Banoffi Pie. I'll search around for you though!
     
  20. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

    How I wish I was at Raglan Road right now! Thanks for a great recipe, Tatania. :cool1: By the way, you must try Ger's Bread & Butter Pudding from Raglan Road! If you can't make it to RR, the recipe is on page one. ;)
     
  21. Simbee3

    Simbee3 New Member


    Thanks. I am looking for the recipe from Kona Cafe.
     

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