Restaurant reviews and recipes...formerly Disney QOTD

[Meriweather]

ROTD.....2-16

Cinderella's Royal Table

 

[Meriweather]

* Exported from MasterCook *

Au Gratin Potatoes

Recipe By :Cinderella's Royal Table, Disney's Magic Kingdom
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
1/2 teaspoon salt -- optional
3 cups milk
1 cup shredded mild cheddar cheese
4 cups diced and cooked potatoes
1/2 cup flour
1/2 cup fresh and cooked bacon bits
1/2 cup diced onions
1/4 cup melted butter

Preheat oven to 350 degrees F.
Dice and cook the potatoes.
Dice onions.
Gather remaining ingredients.
Melt butter. Add onion and saute. Add bacon and cook for 2 minutes. Add flour and stir to make a paste. Cook for 5 minutes. Add 3 cups milk. Stir until lumps are gone.
Cook mixture 10 minutes and continue stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted.
Bake at 350 for 10 minutes.

 

[Meriweather]

* Exported from MasterCook *

Cinderella's Cheese French Toast

Recipe By :Cinderella's Castle, Magic Kingdom
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
2 cups milk
1 tablespoon vanilla extract
3 tablespoons baking powder
6 tablespoons sugar
2 cups all-purpose flour
1 quart frying oil
6 cheese Danish -- cut into quarters

Mix eggs, milk and vanilla together and set aside.
Sift baking powder, sugar and flour together and add to egg mixture. Allow to stand for 10 minutes.
Bring Shortening to 375º.
Dip cheese Danish in egg batter and place dipped bread in fryer until golden brown on one side and turn over to brown the other side.
Roll in cinnamon/sugar and serve.

 

[Meriweather]

* Exported from MasterCook *

Major Domo's Favorite Pie

Recipe By :Cinderella's Royal Table, Magic Kingdom
Serving Size : 4 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Puff pastry shells -- baked
1/2 batch Cabernet Sauce (below)
1/2 batch Red skinned mashed potatoes
1 1/2 pounds cooked shaved beef (we use prime rib -- below)
1/2 batch Aioli (below)
1 1/2 pints Sauteed vegetables (we use red pepper -- spinach, mushrooms
and yellow squash)

Re-heat the shaved beef in the cabernet sauce.
Hollow out the middle of the puff pastry shells.
Fill shells with red skinned mashed, top with hot shaved beef.
Spoon the mixed vegetables on top of the beef.
Using a ketchup bottle filled with aioli, squirt a zig-zag pattern of aioli over the top of your creation.

Aioli (Servings: 25)

2 ounces Granulated garlic
3/8 pound Garlic, minced
5 each egg yolks
1/4 cup Dijon mustard
3/8 teaspoon tabasco sauce
1/4 cup lemon juice, concentrate
1/2 cup Water
3/8 ounce Kosher salt
1/4 ounce White pepper
1/4 gallon Olive oil
3/4 quart Canola oil

Place all ingredients except canola oil and olive oil in a large stainless steel mixing bowl.
Using wire ship slowly incorporate the oils one at a time drizzling in the oil while constantly whisking the ingredients to create an emulsion.
When all the oil is incorporated, taste and adjust seasoning, then store in squeeze bottles for service.

Cabernet Sauce (Servings: 12)

1 pint Cabernet Sauvignon
3 each Shallot, minced
1 quart Demi glace
2 tablespoons Sugar
2 tablespoons Cracked Black Pepper
2 tablespoons Heavy cream
1 tablespoon Butter

Saute shallots in butter, add cabernet and reduce by half.
Add demi-glace and reduce by a third.
Add sugar, black pepper, and heavy cream; strain and serve.

Red Skinned Mashed Potato (Servings: 12)

4 1/8 pounds Red potatoes, washed
3 tablespoons Chives, cut into 2" pieces
1 cup Milk
1 cup Heavy cream
3 tablespoons Butter, cut in large chunks
1/2 teaspoon Granulated garlic
Salt and pepper

Place potatoes in a pot and cover with cold water.
Boil potatoes until they are cooked thoroughly and mash.
Add heavy cream, butter and milk and incorporate.
Season, garnish with chives and serve.

Roasted Prime Rib (Servings: 8)
Preparation time: 15 minutes

7 pounds Beef rib eye roast
3/4 cup Kosher salt
3/4 cup Black pepper, cracked

Combine salt and pepper; rub evenly over surface of beef rib roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat.
Do not add water. Do not cover.
Roast in 350 degrees F (moderate) oven to desired degree of doneness.
Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Remove roast when meat thermometer registers 125 degrees F for rare; 135 degrees F for medium.
Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes.

 

[Meriweather]

* Exported from MasterCook *

Royal Raspberry Cheesecake

Recipe By :Cinderella's Royal Table, Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 1/4 cups fine graham-cracker crumbs
3 tablespoons sugar
1/4 cup butter -- melted
Filling
12 ounces frozen unsweetened raspberries -- thawed
24 ounces reduced-fat cream cheese (Neufchatel) -- softened
3/4 cup sugar
1/3 cup cornstarch
3 large eggs -- at room temperature
1 large egg yolk -- at room temperature
1 cup white chocolate chips -- melted
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
12 drops red food color
Garnish: fresh raspberries and mint leaves

Heat oven to 350ºF. Lightly grease a 9-in. springform pan.
Crust: Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.
Filling: Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl (you should have 1 1/2 cups puree) Discard seeds and pulp.
Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs and yolk until blended, scraping down sides of bowl twice. Beat in melted chips, then 2/3 cup of the raspberry puree (refrigerate rest to serve with cake), the lemon juice, vanilla and food color. Pour over crust.
Bake 15 minutes. Reduce oven temperature to 250ºF and bake one hour longer or until cake is almost set at center. Cool completely in pan on a wire rack, then refrigerate at least two hours or until cold.
To serve. Release pan sides. Remove cake from pan with a wide spatula. Slide onto serving plate. Garnish with raspberries and mint.
Serve with raspberry puree.

 

[Missy1961]

ROTD.....2-16

Cinderella's Royal Table

I've never eaten there & have to admit I don't want to.

 

[Meriweather]

I have never done the character breakfast or lunch.
Did go to lunch years ago before it was Princess. Liked it.
I do love dinner in the castle.....been a few times.
The castle is so nice. And I havn't had bad food there at all. Liked it all a lot and will be going there again.

 

[leith78]

ROTD.....2-16

Cinderella's Royal Table

Haven't been....not really interested in the character meal there, but it would be neat to eat in the castle at some point.

 

[Pooh67_68]

Have not eaten there.

 

[Luv2Roam]

Thanks for sharing the photo, Missy. Very cool!

Have not eaten at CRT since the princess takeover. If they had regular meals, I would again. But I doubt that will happen...

 

[Missy1961]

thanks guys!

I should say that I would love to go inside the castle, but spending a lot of money to do it doesn't interest me.

 

[Meriweather]

ROTD.....2-17

Raglan Road

 

[Meriweather]

* Exported from MasterCook *

Guinness Brown Bread

Recipe By :Raglan Road, Downtown Disney
Serving Size : 0 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cups Guinness
3/4 pound Whole meal flour (whole wheat)
4 pounds All Purpose Flour
1 Tablespoon Salt
1 Tablespoon Baking soda
4 cups Oats -- rolled
4 ounces Molasses
2 quarts Buttermilk

Preheat oven to 350.
Place all dry ingredients in a large bowl and add in the buttermilk in three batches as you mix and fold by hand lightly; the mixture should be quite sticky.
Portion in to greased or buttered muffin pans.
Bake in the oven until golden brown and it makes a hollow sound when tapped on the bottom.
Enjoy with Kerry gold butter or Guinness reduction and Olive oil.
Guinness Reduction:
1 pint Guinness
1 pint Sugar
Combine the Guinness and sugar in a large stockpot. Bring to a boil and reduce to simmer until reduced by half (approx 1 hour). Remove from the heat and allow to cool at room temperature. Do not leave the pot unattended while it is coming to a boil as it may boil over.

 

[Meriweather]

* Exported from MasterCook *

Keen Eye for the Shepherd's Pie

Recipe By :Raglan Road, Downtown Disney
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 shallot
1 teaspoon caster sugar
1 pound potatoes -- well scrubbed
1 1/4 Tablespoons olive oil
1 small onion -- finely chopped
1 small leek -- finely chopped
1 small carrot -- finely chopped
1 garlic clove -- crushed
8 ounces lean minced lamb
1 1/4 Tablespoons tomato purée
2 tablespoons butter
2 teaspoons herb oil (recipe below)
salt and freshly ground black pepper
fresh thyme leaves -- to garnish

Preheat the oven to 350°F.
Cut the shallot in half and then cut into thin slices lengthways, leaving the root intact.
Arrange the slices on a non-stick baking sheet and sprinkle with the caster sugar.
Bake for 5 minutes until lightly golden caramelized. Remove from the heat and leave to cool completely.
Cover the potatoes with cold water in a pan and add a pinch of salt.
Bring to a boil, then simmer for 15 to 20 minutes or until completely tender when pierced with the tip of a sharp knife. Drain in a colander and peel the potatoes while they are still hot.
Meanwhile, heat the olive oil in a pan. Add the onions, leeks, carrot and garlic and sauté for 3 - 4 minutes until just beginning to soften but not color.
Stir the minced lamb into the pan and cook for 3 - 3 minutes until browned., breaking up any lumps with the back of a wooden spoon. Stir in the tomato purée and cook gently for another 10 minutes until completely tender.
Season to taste and keep warm or reheat as needed.
Push the cooked peeled potatoes through a potato ricer or a sieve, using a spatula.
Quickly heat the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth but firm puree. Season to taste.
To serve, spoon than mince mixture into 2 1/2 inch ring moulds set on warmed serving plates. Carefully remove the molds.
Using two dessert spoons, shape the potato purée into quenelles and arrange 4 on top of each serving (or use a piping bag).
Top with the caramelized shallot slices and drizzle and around the herb oil. Garnish with thyme leaves.

Herb Oil:
4 ounces fresh basil sprigs
2/3 cup olive oil
Pick the leaves from the basil and then blanch them in a large pan of boiling water for 1 minute. Drain in a sieve and then rinse under cold running water to prevent them from cooking any further. Squeeze off any excess water and then tip on to kitchen paper and pat dry.
Place the blanched basil leaves into a food processor with the olive oil and process to a very fine purée, scraping down the sides of the container once or twice. Pass the purée through the sieve set over a jug or bowl, pressing down with the back of a ladle or wooden spoon until all of the liquid has gone through the sieve. Pour the herb oil into a squeezy bottle and leave to settle for at least 30 minutes to clear before using as required. Store in a cool place.

 

[Meriweather]

* Exported from MasterCook *

Bailey's Coffee Cream Pots

Recipe By :Raglan Road, Downtown Disney
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups cream
5 tablespoons Bailey's Irish cream
1/4 cup freshly brewed espresso -- cooled
9 ounces mascarpone cheese
2 1/2 tablespoon sifted icing sugar -- plus extra for dusting
cocoa powder, for dusting
For the shortbread cookies:
1 1/2 cups plain flour -- plus a little extra
pinch salt
1/2 cup butter -- at room temperature
1/4 cup caster sugar
1 egg
Optional - chocolate curls and spun sugar
corkscrews -- to decorate

Whip the cream in a bowl until soft peaks have formed.
Place the Bailey's Irish cream in a bowl with the espresso, mascarpone cheese and icing sugar. Beat until well combined, then fold in the cream.
Divide between 4 X 7 fluid oz ramekins or cups and chill for at least 2 hours, or overnight if convenient.
To make the shortbread cookies, preheat the oven to 350°F.
Sift the flour and salt into a bowl and set aside.
Cream the butter and sugar in a separate bowl until pale and fluffy.
Slowly beat in the egg and then worked in the sifted flour until you have achieved a fairly soft dough.
Knead the dough lightly on a lightly floured work surface, then roll out to 1/4" thickness.
Using a heart-shaped cutter, stamp out cookies, and then arrange them on nonstick baking sheets.
Bake for 8 to 10 minutes until cooked through and lightly golden.
Leave to cool for 5 minutes, then transfer to a wire rack and leave to cool completely.
To serve, arrange the Bailey's Cream Pots on serving plates and decorate with chocolate curls and spun sugar corkscrews. Add the shortbread biscuits and dust lightly with icing sugar and cocoa powder.
Sugar corkscrew - To make spun sugar corkscrews, place 1/2 cup caster sugar in a heavy-based pan over a low heat and heat gently to dissolve.
Bring to a boil and boil fast until the resulting syrup begins to turn pale brown, gently swirling the pan to ensure even cooking. When the caramel is rich golden brown, dip the base of the pan into a sink of cool water to prevent further cooking.
Using a clean, small metal spoon and a knife-sharpening steel, dip the spoon into the caramel and lift it out again, then twist it around the steel to create some corkscrews.
Use within one hour.
Chocolate curls - place 3 ounces of plain chocolate (at least 50% cocoa solids) in a heatproof bowl set over a pan of simmering water and heat gently until the chocolate has melted. Remove from the heat and stir in an additional 1 ounce of chocolate.
Continue to stir until the chocolate is smooth and glossy. This will help temper the chocolate.
Pour the chocolate onto a very cold marble slab and allow to set at room temperature.
If you put it in the fridge the chocolate will lose its wonderful sheen.
Using a large sharp knife, pare long curls off the surface of the hardened chocolate, carefully adjusting the angle of the knife as you work.

 

[KimRaye]

ROTD.....2-16

Cinderella's Royal Table

Once was enough, thank you.

ROTD.....2-17

Raglan Road

Never been.

 

[Pooh67_68]

No on Raglan Road

 

[Missy1961]

ROTD.....2-17

Raglan Road

never been there.

 

[Meriweather]

I've been a couple of times.
First time was a DIS meet a few years ago.
Food was good......way too loud there for my taste though.
I would go back though. Entertainment was fun.

 

[JLitfin]

ROTD.....2-16

Cinderella's Royal Table

I ate there for the first time January, 2009 and we really enjoyed it. The food was good and the princesses were great. My nieces really had a great time.

ROTD.....2-17

Raglan Road

Haven't eaten there.