Palo Recipes?

[pdarrah]

I thought I had seen a recipe posted here for the chocolate souffle, but I have searched and just cannot find it!

Does anyone have a recipe for the souffle or for the Panna Cotta (I'm not sure if that is spelled right ...) at Palo. We loved these and we belong to a group that does a progressive dinner every so often (we all have old houses and this encourages us to get projects done since we are having 14 people over to our house!) and we have the dessert course coming up in a month or two. Since I'm not a great cook, I figure I better start practicing now (and hopefully the mistakes will still taste good! )

Thanks for any help,

pdarrah

 

[mommyz]

Just found this on another site...never tried it but hope it's good:

Palo Chocolate Souffle




3 T butter, plus more for greasing the souffle cups
6 T sugar, plus more for dusting the souffle cups
1 C milk
3 T flour
3 T Dutch processed cocoa
2 oz (1/3 cup) semi-sweet or bittersweet chocolate, melted
4 eggs, separated


Preheat the oven to 350 degrees and set a full kettle of water on to boil.


Butter 6 four-oz souffle cups and coat with sugar. Set aside. Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk until it has a smooth, paste-like consistency. Reduce heat and let the mixture cook 1 minute. Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Set aside to cool for 5 minutes, then stir in egg yolks.


In a separate bowl beat egg whites until frothy. Slowly add sugar, 1 T at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined. Pour the batter into the prepared souffle cups. Place the cups in a large baking dish and add enough boiling water to reach halfway up the sides of the souffle cups. Bake for 20 minutes. Serve immediately with vanilla and/or chocolate sauces. Serves 6.


Vanilla Sauce


1 1/4 C heavy cream
1/2 vanilla bean, split lengthwise
3 T sugar
2 small egg yolks


Bring cream and vanilla bean to a low boil over medium heat. Combine sugar and egg yolks. Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly, for 3 to 4 minutes.


Chocolate Sauce


3/4 C boiling water
4 T sugar
6 oz dark chocolate, chopped
3 T cocoa


Bring water and sugar to a boil. Remove from heat and add chocolate. Cover pan and let sit a few minutes until melted. Stir in cocoa until smooth.

 

[MamaCrush]

I'm looking for the brandy sauce they served at Palo's brunch with the shrimp and crab legs. Any ideas?

 

[alexandrew]

Not to be cynical, but good luck trying to replicate...

 

[pdarrah]

mommyz -THANK YOU! I'm sure I've seen it before, but I wasn't having any luck searching the boards or with Google.

alexandrew - I don't really expect to duplicate it! None of the others have ever been on DCL, so if it isn't exactly the same, they will never know Hopefully, it will still be good even if it isn't great!

pdarrah

 

[poconoboatniks]

The souffle recipe is in the Cooking with Mickey and the Disney Chefs. I picked it up at the Earport Store in MCO. We wanted the crab ravioli and eggplant from Palo, but it's not in the book.

 

[umber]

This thread is killing me..... drool
Just a mere week ago I was on the ship.... readjusting to "real" life has been difficult.
Anybody have any ideas how to make the Grand Marnier Souffle? Or the Lva Cake..... sigh, to die for.

 

[MrsMork]

I have made the recipe from the Cooking with Mickey Book and it was VERY good. It is alot of work, so that is ALL we had for dinner!

 

[umber]

Chocolate souffle for dinner? MrsMork, I'm movin' in!!!!!

 

[SailorMinnie]

I have made the chocolate souffle' a couple of times now and am thrilled to say it has come out great. It wasn't as "hard" as I thought it would be, but is time consuming. And I did make it and bake it so it would come out hot for dessert. So I missed half of our dinner conversation in the kitchen whipping up the souffle batter. I did the sauces and prepared the ramikins ahead of time but thought that you had to make the batter fresh. I mentioned this in January at Palo's and our server, Anne-Marie, said that the chef actually makes up the batter up to 24 hours in advance, generously butters and sugars the ramikins, covers and refrigerates. Then he bakes as ordered. This will make chocolate souffle much more available at our house! I love things that can be made ahead of time and still be great!

 

[cryssi]

If you e-mail DCL and ask for a recipe, if they are able to give it to you, I believe they will. Unfortunately, I wanted the Italian seafood soup recipe from Palo, which they were unable to give it out. I have never tasted anything like it, does anyone have an idea of a similar recipe? It was a white soup with hints of citrus...? This was of course 2.5 years ago.

thanks!

c

 

[oybolshoi]

Just a heads up for those of you who really want a recipe... if you do a Google search on panna cotta you'll get recipe hits. DH and I just made it this weekend and it was very easy and turned out fabulously.

Try it, you'll like it!!!

 

[liliagm]

I have it!!!! The recipe for Panna Cota was published on the Disney Magazine Fall 2004 issue, I basically purchased it just for that recipe, I just love it! Here it goes:

Panna Cotta
Palo, Disney Wonder and Disney Magic


For the fruit compote topping:
1/2 pund fresh raspberries
1/2 cup sugar

For the panna cotta:
1 1/2 cups heavy cream
1 1/2 teaspoons powered gelatin
3 tablespoons sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese
1 pint fresh berries of your choice
4 light, sweet cookies


The compote needs to be refrigerated overnight, so make that first. Using a blender, puree the raspberries and sugar until smooth. Pour the mixture trough a fine strainer to remove the seeds, then refrigerate overnight.

To make the panna cotta, pour 1/4 cup of the heavy cream into a small bowl and sprinkle the gelatin on top. Let the cream stand until the gelatin is softened, about 5 minutes. Meanwhile, heat the remaining cream, sugar and vainilla in a saucepan for a few minutes until it steams and the sugar dissolves. Add the gelatin mixture and stir to dissolve. Remove from heat and add the mascarpone cheese. Whisk until smooth. Pour into four 4-ounce ramekins. Cover and chill until firm, at least 4 hours. To unmold, dip the ramekin in hot tap water for 20 seconds, run an knife along the inside edge, an invert onto a plate. Surround with compote and fresh berries. Serve with a light, sweet cookie. Makes 4

Enjoy!!

 

[pdarrah]

Thank you! I LOVED this at Palo and I am going to attempt it. Although I'm not a great cook, I tend to do fairly well at deserts Hopefully, I can pull this off!!!!

pdarrah

 

[umber]

I've never had this but it sounds DEEE-LISH! What kind of cookies would you suggest to use for this?

 

[liliagm]

The picture on the magazine has a thin, waffle like cookie.... I had mine so long ago I can't really remember if i even got a cookie!!! I just remember the softness and deliciousness.....

 

[bbowers]

our server, Anne-Marie, said that the chef actually makes up the batter up to 24 hours in advance, generously butters and sugars the ramikins, covers and refrigerates. Then he bakes as ordered.

Thanks to everyone for the recipes - they turned out great! I just wish I had read the above so I, too, didn't miss the dinner chatter! I did find this out by accident, though, because the recipe calls for 6 ramikins and I had batter left over, so after I had washed a ramikin I baked it with the leftover and it came out fine. Perhaps I got carried away with the eggs, or use larger eggs, but I think I could have had 8 instead of 6 based on this recipe - definitely 7 (which is what I ended up with and I still had some batter left over).

 

[2disneycruzrs]

I have made the chocolate souffle' a couple of times now and am thrilled to say it has come out great. It wasn't as "hard" as I thought it would be, but is time consuming. And I did make it and bake it so it would come out hot for dessert. So I missed half of our dinner conversation in the kitchen whipping up the souffle batter. I did the sauces and prepared the ramikins ahead of time but thought that you had to make the batter fresh.

I agree...it was easier than I thought it would be but time-consuming. My DH thought it was great, and I used the recipe posted above. Earlier this year, DCL mailed the recipe to Castaway Club members, and it differed slightly from the one above. When I sailed in 2003, I asked the chef for the recipe, and he gave me a copy and signed it (the only bad part was the recipe was for 60 and in metrics but he gave me a metric conversion chart). I think they'll give you a recipe you request if you're on the ship as they did with me.

 

[cryssi]

I've been dying to try the souffle as well...maybe for a special occasion? Hubby would think I was strange if I whipped it up randomly in the middle of the week...LOL

BTW, Does anyone know if they still serve pumpkin ravioli at Palo? If so, has anyone been able to get the recipe? I have a recent obsession with pumpkin ravioli (had it at my wedding), and was looking for the recipe from Palo.

Thanks in advance!

c

 

[Tenorsinging]

Hey Everyone!!!!

The DCL web page has added a new feature. It is the Castaway Cay Club members link. On it, there are now going to be recipies!!!!! Right now, there are one's for the souffle, souffle sauce, and the Konk Koolers, but I am sure that they will be adding more as time goes by. Don't know about you, but I will be checking it from time to time!!!!!

Have a nice week,

Lynne