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

  1. bkyrdmoviemom

    bkyrdmoviemom Mouseketeer

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    OH MY GOSH! That sounds TO DIE FOR!!! I'm a big Baileys fan (with Vodka ususally) but I'm up for somethin' different. Can't wait to see the recipe!!!!
     
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  3. Tatania

    Tatania Disney Foodie

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    This was the recipe I used last summer and here are my comments from that time:
    Cook's Note: "I had to use 2 cake pans (1 – 9” and another 12”) because I didn't have 6” pans. I doubled the amount of berries because they looked very sparse in the cake pan. If one makes this in 4 - 6" cake pans (as this recipe calls for) then ½ cup berries per dessert might work but I think more is better because there’s a fair amount of dough. My pans baked far longer than 15” (more like 45 – 55") and the edges were done well before the middle. The dessert tastes delicious. 4 portions would be a LOT per person. "


    This recipe is also in the Delicious Disney Cookbook and since the measurements are a little different (and make a lesser amount) I'll post the recipe for comparison purposes.

    Artist Point Berry Cobbler
    from the Delicious Disney cookbook
    Serves 6 to 8

    1 1/2 cups all-purpose flour
    1/2 cup granulated sugar
    2 tsp. baking powder
    1/2 teaspoon salt
    1/2 cup (1 stick) plus 2 tablespoons cold butter, cut into small pieces
    1 large egg
    1 cup heavy cream
    12 ounces fresh blueberries
    2 tbsp. light brown sugar
    1/2 pint each fresh raspberries and blackberries, and 8 strawberries for garnish
    Vanilla ice cream

    1. In a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. With a pastry blender, or your hands, blend in one half cup butter until crumbly. With a fork, stir in the egg and mix just enough to blend. Add heavy cream and mix just enough to incorporate; do not overmix.
    2. Preheat oven to 350°. Lightly grease a 9-inch round cake pan, line the bottom with waxed paper, and grease the paper.
    3. Press the dough evenly into the bottom of the cake pan. Place the blueberries on top of the dough and sprinkle with the brown sugar. Place remaining two tablespoons butter pieces over berries.
    4. Bake for 20 to 25 minutes, or until golden brown. Cool on a wire rack. Remove the cake from the pan, cut into wedges, and serve with the fresh raspberries, blackberries, and strawberries. Top with vanilla ice cream.

    Note: Fruit sorbets can be substituted for vanilla ice cream. And you can use any seasonal fruit.
     
  4. Tatania

    Tatania Disney Foodie

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    I have the cookbook and have been transcribing recipes here slowly but surely. There are 77 pages of recipes and now that I've added the ones I received from my visit a couple weeks ago, I'll start transcribing the Epcot ones again.
     
  5. tiggerfan1

    tiggerfan1 DIS Veteran

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    It's funny that you should include that because I happened to come across that exact same recipe after I had already posted the version that I gave. I was going to ask lynninpa if I should post both versions of the recipe, but now I don't have to. Thanks! Oh, by the way, I'll be on the lookout for those Food and Wine festival recipes. :thumbsup2
     
  6. tiggerfan1

    tiggerfan1 DIS Veteran

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    Thanks for that note. I thought that it was a little weird that it said that you only had to bake the cobbler for 15 minutes. All the cobbler recipes that I've seen have a minimum bake time of 25-30 minutes. This version of the recipe is a little screwy, but there are so many copies of it floating around on the web. :confused:
     
  7. akalittleeva

    akalittleeva Mouseketeer

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    I make these somewhat regularly and never have found it too be too much liquid...
     
  8. lynninpa

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

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    Thanks for posting, Tatania! :upsidedow
     
  9. lynninpa

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

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    House of Blues: Swamp Water :drinking1

    1 teaspoon Skyy Vodka
    Splash of blue
    Curacao
    Orange juice


    Fill a very tall glass with ice, pour in alcohol, fill the rest of the way with orange juice; mix and enjoy! Use a plastic glow stick as a swizzle stick to give the drink and eerie, magical radiance.
     
  10. lynninpa

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

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    Pioneer Hall Sangria :drinking1
    Pioneer Hall
    Fort Wilderness Campground resort


    4 qts water, chilled
    4 qts Inglebrook burgundy, chilled
    3 cups sangria mix, chilled
    Ice


    Combine water, wine and sangria mix. Serve over ice.
     
  11. bnf2

    bnf2 DIS Veteran

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    I've truly enjoyed this thread and just wanted to thank everyone for all the great recipes... and to Lynninpa for keeping it so organized!

    I wanted to report that we just had these wings for our "SuperBowl" party (just DH, me & the kids!) They were fabulous... and really sticky!!

    Next time we will adjust the chilil powder and cayenne pepper down just bit- we usually like spicey, but this we just a bit much for us. I also only used half the sauce for the amount of wings the recipe called for- maybe I misread something somewhere... but that was a lot of sauce :) Other than that-- perfection! We ate at 'Ohana in December and the kids had been really excited about trying these at home... my 8 year olds are real foodies!! :laughing: Thanks!

    (The recipe is on pg. 25)
     
  12. lynninpa

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

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    Thanks for letting us know how they turned out, bnf2-and thanks for your great tips!! :cool1:
     
  13. akalittleeva

    akalittleeva Mouseketeer

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    I made them, too and they were very good and also spicy (dh and I managed fine, but the kids said their mouth was on fire) and I used 1/2 the sauce as well - I've never had them before - how do they compare to the real thing? I was going to make Kona's, but still not sure of the mustard sauce?...Does anyone know where I could find it - the recipe on page 4 (which I posted) only lists it, but doesn't describe how to make it...

    I also had the cheddar soup - awesome, as usual and I made the No Way Jose Sundaes - yummy! I was going to make a couple more recipes but dh/ds just got over a stomach bug and didn't want to tempt them to overdue it.

    Lynninpa - did you make the PEI Mussels - did I miss the review?
     
  14. deekaypee

    deekaypee <font color=deeppink>Mouseketeer<br><font color=te

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    Just checking in with feedback. My DMIL made this cake and told me that it was quite tasty--especially the day after it was made. But the amount of crunch, syrup, and whipped cream was way too much for the cake itself; she said there was enough left over to finish 2 or 3 more cakes.

    As feedback on other recipes suggests, this quantity issue seems to be a regular occurrence: the toppings, sauces, glazes, etc. tend to make more than actually needed for the dishes themselves. Just something to keep in mind when buying ingredients.
     
  15. ms.ojo

    ms.ojo DIS Veteran

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    Thanks for the recipe!!! I can't wait to try it. Though I'm surprised there isn't some sort of cheese in the ingredients. Pehaps it was just the 1/2 and 1/2...but it certainly seemed thick and creamy like some cheese was in there too.
     
  16. bnf2

    bnf2 DIS Veteran

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    RE: 'Ohana wings
    This is bad... but I don't remember exactly how they compared! We ate at 'Ohana on the first full day of our vacation and had TS meals everyday... so after 8 days and then... BAM- right home to Christmas...it all started to run together!

    The kids said it was just like at the Poly, DH doesn't remember either... man- you pass 40 and the memory just isn't what it used to be :rotfl:

    I plan to use the rest of the sauce on chicken tenders tonight- I'm cutting the fire and will have no bones to fight!
     
  17. Tatania

    Tatania Disney Foodie

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    Disney recipes can definitely be a challenge esp. with the many versions around that don't always agree. The recipe for the 'Ohana Honey-Coriander Chicken Wings is a case in point. The version on page 25 mixes the seasoning from 1 version with the sauce from another version to come up with a 3rd version.
    For comparison and research here are 2 different versions and then the one on page 25.


    Version 1 is from the Orlando Sentinel and is for 4 pounds of chicken drummettes:

    Wing seasoning: Combine
    2 tablespoons Kosher salt,
    2 tablespoons ground paprika
    2 tablespoons sugar,
    1⁄2 teaspoon ground black pepper,
    1⁄2 teaspoon turmeric
    1⁄2 teaspoon ground cinnamon,
    1⁄2 teaspoon granulated garlic
    1⁄4 teaspoon cayenne pepper

    Sauce Mix simmer
    1 cup honey
    1⁄2 cup soy sauce
    1 tablespoon chili powder
    1 tablespoon lime juice
    1 tablespoon ground coriander
    1⁄2 teaspoon ground ginger
    Mix 2 tablespoons cornstarch and 1 tablespoon water

    Version 2 is what I was given at the restaurant many years back and calls for 5 pounds of drummettes

    Wing seasoning:
    1 tablespoon kosher salt
    1 tablespoon ground paprika
    1 tablespoon sugar
    1/4 teaspoon pepper
    1/4 teaspoon turmeric
    1/4 teaspoon cinnamon
    1/4 teaspoon garlic powder
    1/8 teaspoon cayenne pepper

    Wing sauce:
    1/2 cup honey
    1/4 cup low-sodium soy sauce
    1/2 tablespoon chili powder
    1/2 tablespoon fresh lime juice
    1/2 tablespoon ground coriander
    1/4 teaspoon ground ginger
    1 tablespoon cornstarch

    So they use much less sauce and seasoning for more chicken.

    Version 3 from page 25 uses the seasoning from Version 2 and the Sauce from Version 1 which could explain why there's too much sauce:

     
  18. Tatania

    Tatania Disney Foodie

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    THanks so much for the feedback and I'll add this note to my recipe. Did your DMIL find a litte sweet as that's what I felt this time around - esp. compared to the other dessert I had.
     
  19. tiggerfan1

    tiggerfan1 DIS Veteran

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    Tatania: I just had a quick question. When you made the version of the berry cobbler that I gave, did you have to correct the measurements of the salt and baking powder? The measurements say "Tbsp.", but I'm pretty sure that it should be "tsp." Please let me know so I can change it if I need to. Thanks!
     
  20. bnf2

    bnf2 DIS Veteran

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    Well, how 'bout that! Thanks Tatania! I'm definitely going to try your version... straight from the place... next time :thumbsup2 Good thing I love to cook and my family loves to eat!!
     
  21. Tatania

    Tatania Disney Foodie

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    According to what's printed in the Delicious Disney Cookbook they use:
    1/2 teaspoon salt and 2 teaspoons baking powder to 1 1/2 cups flour, 1/2 cup sugar and 1 stick plus 2 tbsp. butter.
     

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