Cooking Disney

[mickeys#1fan]

I've tried a handful of Disney recipes with some success and some failure. I'm a good cook and a passable baker at best. Is there anyone out there who would like to swap tips and tricks for successful Disney cooking?

I've noticed that some recipes assume the home cook knows some technique already. For example, when making the Cheddar Cheese Soup from Le Cellier, make sure you cook the flour taste out of your roux before adding the rest of the ingredients.

I made the Hollywood Brown Derby Grapefruit Cake a couple of weeks ago, and it was tough. Not only that, it didn't look like the picture I saw in the "food porn" thread. I can't figure out why.

More and more DW and I go to WDW for the food. If anyone has a favorite Disney recipe and knows ways to make it as good as at the World, please share. Lets eat the magic!

 

[Alesia]

This recipe for Pop Century's Twinkie Tiramisu is pretty simple




Yield: 8 – 10 servings.


ESPRESSO SYRUP

1/3 cup water
½ cup sugar
2/3 cup strong brewed espresso coffee
¼ cup Italian brandy (optional)

Combine water and sugar in small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and opt. brandy.

MASCARPONE FILLING

1 ½ cup heavy whipping cream
1/3 cup sugar
2 tsp. vanilla extract
1 lb. mascarpone cheese, room temp.

Whip cream, sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.

12 Twinkies, sliced ½-inch thick

Cocoa powder for light dusting

ASSEMBLY

1. Place a layer of the Twinkie slices in the bottom of a shallow 2-quart baking dish.

2. Drizzle with half the espresso syrup.

3. Spread with half the mascarpone filling.

4. Repeat with remaining twinkie, syrup and mascarpone filling.

5. Smooth top with spatula.

6. Cover with plastic wrap and refrigerate for up to 24 hours.

 

[quiltymom]

I've made some of the recipes in the past and they've turned out great. But have found that they are entirely too rich for our tastes (lots of butter, heavy cream). I substituted buttermilk for the cream and halved the butter amounts and they've still turned out fine.

I've not tried to bake anything, just the pasta and seafood dishes. They do take a lot of work and you do need a working knowledge of more than basic cooking skills, but if you do lay out the ingredients ahead of time and do a the steps that you can in advance (like roasting peppers or mincing garlic, onions, herbs), it takes a lot of the "am I doing this right" panic away.