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[madison66]

.

 

[Brook1099]

My husband loved the salad dressing from the Luau I believe it was MANGO POPPYSEED so he whipped up a batch not as good as what they made now that I had the website I'm definately going to try something. thanks

 

[Minnie]

I've only tried 2 and they were both a big flop.....

O'hanas pineapple bread and the bread pudding dessert.

I think I'll leave it to the experts

 

[PlutoLuvr]

I try to incorporate ideas from my restaurant dining experiences into my meals at home, whether the ideas come from WDW, USO, SW, I-Drive or even here at home.

While I didn't love LeCellier as much as some, I did enjoy the veal demi-glace and a bed of frisee beneath the steak. I purchased a veal demi-glace base from Williams-Sonoma (I ain't got three days to boil veal bones), am able to buy frisee from a produce wholesaler and now incorporate that into some of my steak meals.

Same with mac & cheese with filet from Jiko. Even just the Kraft Deluxe is delicious with filet at home. I use some of the veal demi-glace to make a wine reduction using a good South African wine and -- this is key -- a tablespoon of tomato paste. It's not Jiko, but it's pretty durn close. DH even says he likes mine better, but I think he's biased because (a) it's me and (b) my meal costs us about $20 instead of the $70 we pay at Jiko

Our trip a few weeks ago included several lunches at Mythos at IOA. Blueberries were the theme of the menu for that week. While I didn't try to replicate any specific item, I have been incorporating blueberries into meals at home I would have never thought to if not for those lunches.

I've seen those websites with restaurant recipes, and I've just never really followed them. It's easier to just incorporate certain ingredients or ideas into my own way of cooking. Plus, then it's truly your own creation

 

[wildernesslodgelover]

I made this from Boma's Breakfast Buffet, and I gotta say, it was perfect! This is the first recipe I have made from WDW.

*Sausage Breakfast Skillet*

Ingredients

1 lb bulk sausage
1 green pepper, diced
1 red pepper, diced
2 yellow squash, large dice
1 zucchini, large dice
2 russet potatoes, medium dice
1 T granulated garlic
1T ground cumin
1 T ground coriander
1 tsp. tumeric
1 T salt
1 tsp. cayenne pepper
1 T black pepper

Boursin Cheese Sauce
2 oz butter
2 oz flour
1 pint heavy cream
1 package boursin cheese
1 T fresh thyme
salt and pepper to taste

Instructions:
1. in a skillet over medium high heat, add the sausage and cook
until brown. While the meat is cooking, add half the spices.

2. Once the meat cooks for 10 minutes, add all the veggies
including the potatoes. Add the remaining half of the spices.
Cook for another 10 minutes until the veggies are tender.

3. Remove the skillet from the heat and drain the fat. Set aside
the sausage mixture for later.

4. To make the boursin cheese sauce, in a saucepan over medium
high heat, melt the butter. Slowly add the flour using a whisk to
form a roux. cook the roux for 1 minute. Add the heavy cream,
whisking as you go, to incorporate the cream. Turn the heat down
to low and cook for 5 mins.

5. Add the cheese and fresh thyme, sitrring as you cook for an
additional 5 mins. Add salt and pepper to taste. Remove from heat
and chill.

6. When it is time to serve this dish, place the sausage mixture
in a large mixing bowl. Slowly add the cheese sauce to make the
mixture similar to a potpie filling

7. Preheat oven to 350. Place the sausage and cheese mixture into
a casserole dish and top with your favorite raw store bought
biscuits. Bake about 20 mins or until the biscuits are brown.
Serve immediately.

*notes*

I omitted the potatoes...I don't remember potatoes being in the dish. If I used them, I think sweet potatoes would be nice.

Also, instead of using premade biscuits, I used bisquick and made the biscuit mix and dollopped it on the top. I put the sausage mixture in a 2 quart 11 x 7 casserole dish, and put about 6 (or was it 8?) "blobs" of biscuit mix on top. It was great cuz the creamy casserole sauce soaks into the bicuits as they cook.

Boursin is really expensive...I think you could substitute cream cheese. That's what I will do next time

 

[wildernesslodgelover]

BTW-wdwrecipes.com is a great site!

 

[oybolshoi]

We've made the Creamy Goat Cheese Polenta from the California Grill and it turned out really well.

We also have some cookbooks from different Food & Wine Festivals and have made some of those items as well...tomato and goat cheese tarts, beef tenderloin with pepperberry suace to name a couple, and most of them turn out pretty good.

 

[bolgers love wdw]

I make the Artist Point Cobbler every year for my DH on his birthday. It is his absolute favorite dessert. I have made it 3 times now and I am getting better and better at it. I serve it with vanilla ice cream though instead of the homemade raspberry. It is very yummy!!

 

[Tink10]

I've made the Le Cellier soup on several occasions (recipe from the Food & Wine Festival cookbook)....It turned out great!!

Other Things I Make:

Dole Whip (I make it all the time)
Beef Brewat Rolls (Morocco)
Chicken Bastilla & Jasmina Salad (also Morocco)
Cream Cheese Mashed Potatoes (Le Cellier)
Fried Cheese (50's Prime Time)
Bavarian Cheesecake (Germany)
Rice Cream (Norway)
Lobster Rolls (Food & Wine)
Kerydopita (Food & Wine)

I've had to tweak on a few of them, but all have turned out good!

 

[BigDis]

We have made the strawberry soup from 1900 Park Fare. It was perfect.

 

[MemoryMakers2669]

We have made the Cheddar Cheese soup, and it was awesome...except the bacon. We just couldn't get it crisp enough or something, can't remember. The second time, we left it out and added it to the top when we ate it. YUM!

 

[KCMiller]

We tried the mushroom ragout from Rose and Crown, and it wasn't very good, but I think that was because we cooked the living heck out of it. OK, I wasn't doing the cooking, my brother was, and yeah, not so good. But I'm going to try it again one of these days, and I'm going to do something totally radical - I'm going to follow the recipe exactly. I'll let you know how it goes . .

KC

 

[OKWMom]

I made Le Cellier's maple creme brulee for my husband's birthday and I made the 'Ohana scalloped potatoes to go with some steaks. The creme brulee turned out really good, but the potatoes just didn't taste the same. They were good and we ate all of them, they just weren't as good as I remembered.

 

[Christine]

My friend made the Smoky Portobello Mushroom Soup from Artist Point and it was DELICIOUS!

 

[kathymc]

cheddar soup from all ears. its good but just not quite the same

 

[Princess_Michelle]

Where do I get me a Food & Wine Festival cookbook???? I was there last year and never saw such a thing (b/c if I did I would have for sure bought it ).
I will be there again this year, so if someone tells me where to get it, I would LOVE LOVE LOVE to have one!!! Thanks!!!

 

[Tink10]

I purchased mine at the tent that was set up just as you enter WS from FW. We visited in early Novenber last year & they were 50% off.....I think I paid $6.00 for it....

 

[Dizneydaz]

I've made Kona Sticky Chicken Wings and they were good.

 

[ParkPrincess]

I purchased one of their cookbooks when I was there and have made several things. Some turned out good, and others...well, not quite as good as WDW. I plan to buy the other one when we go back.

 

[ufgator]

The only thing we've made so far is the apple viniagrette from Boma. It was good but didn't quite taste like the Boma one. DH wants to make the watermelon rind salad next.