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

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

  1. Dizneydaz

    Dizneydaz DIS Veteran

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    I already heard back from Food & Beverages at Poly (wow that was less than 24 hrs, more like 12!) and IT IS the same recipe Tatania posted on previous page (post #1330) even though the name on the menu is different. So, you can remove it from the requested recipes list and I'll let you know how it turns out when I make it. :goodvibes

    They also sent me the 'Ohana pototoes, but you already have that one.

    Thanks again for the help.
     
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  3. LUVMYTINK

    LUVMYTINK <font color=red>Very Proud Marine & <img src=http:

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    I just received my recipe request from WDW :woohoo:

    Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce
    Crystal Palace

    Servings: 4 to 6

    Asiago Basil Cream Sauce:
    3 cups heavy cream
    2 tablespoon fresh basil (washed, stemmed and chopped)
    1 pinch white pepper
    1 teaspoon Italian herb seasoning
    1 teaspoon onion powder
    1 tablespoon chicken base or powdered chicken bullion
    1 teaspoon fresh minced garlic
    ½ cup shredded Asiago cheese

    Bring heavy cream, all seasonings, garlic, basil and chicken base to a low simmer in a 2 quart saucepan. Let it simmer for 10 minutes to develop flavors.
    Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time.
    Cover the sauce and set it aside from the heat until you are ready to add it to the pasta.

    Pasta completion:
    1 pound Apple-wood Smoked Bacon, diced
    1 teaspoon kosher salt
    1 pinch white pepper
    1 teaspoon granulated garlic
    1/2 cup sliced button mushrooms
    1/2 cup sliced ****ake mushrooms (be sure to discard the stems)
    1/2 cup diced Portobello mushroom
    Asiago Basil Cream Sauce (full amount)
    1 ½ pounds cooked Penne pasta
    2 tablespoons Chiffanade (thinly sliced)
    Fresh Basil leaves
    ¼ cup shredded Asiago cheese

    In a large sauté pan, over medium high heat, add bacon and stir occasionally
    Once bacon is about 3/4 cooked, season with salt, white pepper and granulated garlic, add mushrooms and cook them thoroughly.
    Add pasta to the sauté pan and stir well.
    Now, add the sauce and bring to a simmer for approx. ten minutes.
    Remove pasta from the heat and place it on a serving dish. Garnish with basil and Asiago cheese
     
  4. Tatania

    Tatania Disney Foodie

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    Actually llyninpa posted that one though I had it in my collection :)

    Right now Guest services is REALLY good about getting back on requests. They've sent me all the requests I've made in the past month (many on behalf of the Dis Boards) and I'm very impressed with the fast and friendly response. I don't want to wear out my welcome with them so if any of you still have requests on the list I'd urge you to write to Disney Guest Services ASAP and you'll probably get a swift response.

    Don't forget to post all the new recipes here! :goodvibes
     
  5. Tatania

    Tatania Disney Foodie

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    I also received my beloved dessert - the Caramel Apple Shooter from California Grill.

    On the menu it's one of 3 offerings in the "Caramel Apple - which consists of Apple Jalousie Tart with Caramel Foam, Caramel Apple Shooter, and Green Apple Meringue with Apple Sorbet" - but it's by far the best one. They may send the Apple Meringue later when it's available.


    [​IMG]

    Caramel Apple Shooter
    California Grill, Disney&#8217;s Contemporary Resort
    Yield: 4 to 6 servings

    Almond Crumble
    Caramel Sauce
    Poached Apples
    Caramel Mousse
    Sponge Cake (Yellow Cake)

    Almond Crumble Ingredients
    3 ounces almond paste
    ¾ cup sugar
    6 tablespoons shortening
    1 cup cake flour
    1 stick melted butter

    Method of Preparation

    1. In a bowl, combine almond paste and sugar. Mix together. Add shortening, a little at a time and combine. Alternate adding the flour and melted butter a little at a time until mixture is smooth.
    2. Pour mixture into a parchment-lined baking pan and smooth to flat. Cut into strips and freeze.
    3. Grind into small pieces, place on baking sheet, bake at 350°F for approximately 12 to 15 minutes until golden brown.
    4. Cool and store in airtight container.

    Ingredients for Caramel Sauce

    ½ cup corn syrup
    ¾ cup granulated sugar
    ¼ cup + 1 tablespoon water
    3 tablespoons butter
    ¾ cup heavy cream, warmed
    1 teaspoon vanilla

    Method of Preparation

    1. Combine the corn syrup, sugar, and water in a saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel, approximately 350° F. Do not let the mixture smoke and burn.
    2. Carefully add the butter and the warmed cream to the caramel mixture; be aware that the mixture will raise high in the pan. Stir, and then bring back to a boil for 2 minutes. Remove from the heat and let cool to 86° F. Add the vanilla. Set aside.

    Ingredients for Poached Apples

    1 cup water
    1 cup sugar
    1 each Granny Smith apple (cut into small cube)
    1 each Braeburn apple (cut into small cube)

    Method of Preparation

    1. Bring together water and sugar, and cook until boiling stage is reached.
    2. Add cubed apples, and cook until apples are al dente (tender but still crunchy).
    3. Take off heat and cool.

    Ingredients for Caramel Mousse

    ½ cup corn syrup
    ¾ cup granulated sugar
    ¼ cup + 1 tablespoon water
    3 tablespoons butter
    ¾ cup heavy cream, warmed
    4 tablespoons powdered gelatin, bloomed in ¼ cup cold water
    1 tablespoon vanilla extract
    1 tablespoon Grand Marnier
    ½ cup egg yolks
    2 ½ cups heavy cream

    Method of Preparation

    1. Combine the corn syrup, sugar and water in a saucepan. Stir while bringing the mixture to a boil. Wash away the sugar crystals from the sides of the pan. Without stirring any further, cook the mixture to an amber caramel; approximately 350°F. Do not let the mixture smoke and burn.
    2. Carefully add the butter and the warmed cream to the caramel mixture; be aware that the mixture will raise high in the pan. Stir, and then bring back to a boil for 2 minutes. Remove from the heat and add gelatin; let cool to approximately 140°F. Add the vanilla and liqueur, temper (slowly adding into eggs while mixing causing the temperature of the eggs to rise. This prevents the eggs from curdling) into egg yolks. Add to a mixing bowl with whip attachment and whip until cool, approximately 86°F.
    3. Whip heavy cream until soft peak stage is reached. Then fold the whipped cream and caramel together.
    4. Use immediately and pipe into desired serving vessel.

    Assembly

    Caramel Sauce
    Sponge Cake (yellow cake) small slice
    Poached Apples
    Caramel Mousse
    Almond Crumble

    1. Use your favorite serving container (small rocks glass, champagne glass, etc.)
    2. Add caramel sauce first, cut small circle of sponge cake, and place on top of caramel sauce, add poached apples next, then the caramel mousse, and top with almond crumble.
    3. Portions of each item in glass can vary depending on your personal taste.
     
  6. JodyLynC

    JodyLynC <font color=darkorchid>I remember scooping the gra

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    Curse your wickedness!! You evil temptresses making me so hungry with your cheesecakes and shooters and other yummy desserts! :stir:

    Now I can make these scrumptious goodies in my home! What is the world coming to!!!! But I am on a diet!! No!!!!!!!!!!!!!!!!!!! :scared1:

    Seriously, I've got to stop visiting this thread until I lose some more weight. :laughing:

    :dance3:
     
  7. lynninpa

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

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    :wave2: Tatania Thanks for the cheesecake recipes from The Wonderland Cafe!
     
  8. lynninpa

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

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    This recipe sounds delicious, LUVMYTINK! A fellow Diser requested this one a while back. I just let them know it was posted tonight. Thank you! :thumbsup2
     
  9. lynninpa

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

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    You must be so excited to have received this one, Tatania! Can't wait to hear your review! :)
     
  10. lynninpa

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

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    :rotfl: :rotfl: Welcome to The Recipe Exchange, JodyLynC! :upsidedow
     
  11. sconnell

    sconnell DIS Veteran

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    I just got the Delicious Disney cookbook. Do we already have all of these recipes?
     
  12. lynninpa

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

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    :wave2: I guess the only way to see what recipes we already have posted from that cookbook is to compare it to the index on page one. Looking forward to seeing your posts, sconnell! :cool1:
     
  13. lynninpa

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

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    Sometimes I get so busy reading posts, searching for recipes & updating recipe lists that I forget to ask questions I have! :rotfl:
    I have a couple of questions about making Fried Boursin like they serve at the PTC. Is this something that needs to be eaten soon or can it be allowed to sit like at a cocktail party? Also, has anyone tried this recipe with the apple & cranberry Boursin? I thought that would be a nice evening treat. :upsidedow
     
  14. Tatania

    Tatania Disney Foodie

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    I haven't made the fried Boursin but I did make the Flame Tree BBQ Sauce & Rub for an oven baked chicken tonight. It's a really yummy sauce and the only thing I might change is using less Worcestershire sauce as the taste is quite strong.
     
  15. Tatania

    Tatania Disney Foodie

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    I started to post the ones that are not found online and posted some where the version was different than what was online but haven't done them all by a long shot. Thanks for offering to post the missing ones :banana: :hippie:
     
  16. bnf2

    bnf2 DIS Veteran

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    A few Qs for anyone that has made the Main Street Bakery Cinnamon Rolls.

    I consider myself fairly good in the kitchen, but I'm not a baker- aside from simple cakes, pies, etc. So if it's not in my bread machine- yeast projects are never attempted! I got up at 7:30 to start these and need a little help/clarification while this is fresh in my mind:

    1. When you mix the pudding, do you mix it until it's really thick like pudding? It just seemed so strange to me- almost taking on a curdled look when the flour started going in.

    2. My standard Kitchen Aid mixer w/the dough hook is what I used... not big enough! Did you all just mix by hand? Anyone use their bread machine?

    3. Anyone start them the night before and put in fridge before the first rise? Again, I'm not a yeast baker.

    OK, that's all for now. I'm sure I'll be back with more Qs later :) They are in the first rise right now... told the kids to eat a bowl of cereal and we'd have them for lunch!

    Natalie
     
  17. lynninpa

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

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    :wave2: By this time, you have probably already gobbled up the cinnamon buns yet I will answer your questions anyway going by my experience when I made them a few weeks ago. By the way, they came out great! ;)

    1. I mixed the milk & pudding mix with a hand mixer until well blended but not too thick, about 2 minutes as it says on the package.

    2. I used a very large bowl and mixed the ingredients at first with a hand mixer. I then mixed by hand until well blended and the dough was smooth.

    3. I started in the morning. The yeast bloomed beautifully. The water temp and the sugar are key!

    What did you think of the frosting, bnf2? Please let us know how they turned out! :upsidedow
     
  18. bnf2

    bnf2 DIS Veteran

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    Actually... no. They are in the oven now; didn't rise very quickly. They look amazing- about 10 min. left to go.

    The pudding- yep, that's what I did- about 2 min.

    Yeast seemed fine and I know the water temp was good.

    Now I'm mad because I *always* have cream cheese... so I didn't buy any... I'm out!!! Now we'll have just plain icing :(

    I think next time I will make them the night before- to the point of rising after rolling- put them in the fridge, and pull out the next morning to rise the last time. My bunch is patient- we made muffins for breakfast and will now have a cinnamon roll before lunch :upsidedow

    I'll be back in bit to report on the finished product.

    Oh- made the Maui Scalloped Potatoes for dinner last night... big hit!
     
  19. bnf2

    bnf2 DIS Veteran

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    Yummy! The Main Street Bakery Cinnmon Rolls are a hit! I think the rolls are missing something, but I can't quite put my finger on it. Had to make do with regular powdered sugar icing as I was out of cream cheese (maybe that's the something!)

    My kiddos... still in jammies at 1:00... enjoying the cinnamon rolls :) The rolls were huge... as big as saucers-and they had the *small* ones!
    [​IMG]
     
  20. lynninpa

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

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    Looking at the pic of your children I can tell they were a big hit! :goodvibes I used the cream cheese frosting and although it was good, I think I will use the traditonal powdered sugar icing next time.
    How many rolls did your recipe make? I actually cut the recipe in half and made them a bit smaller and ended up with 12 yummy rolls.
     
  21. bnf2

    bnf2 DIS Veteran

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    I made the full batch and ended up with 17 saucer sized ones and 2 about half that size (the end pieces). I think next time I'll just make half- maybe then my mixer can handle it!

    I didn't frost the whole batch so I can store them easier... will put cream cheese frosting on a few tomorrow morning.

    OK- now off to make sure I have everything for tonight's dinner: San Angel's Pollo A Las Rajas & the Sopa de Elote :) Had both of those on our December trip...it's a Disney food weekend here!
     

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