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

[Tatania]

I'd love to have the recipe for the Mediterranean Pasta Salad that is served at Crystal Palace for lunch and dinner.

Mediterranean Pasta Salad
The Crystal Palace, MK, WDW (with gratitude to Executive Chef Robert Adams)
Servings: 8 - 12

2 lbs pasta
½ cup red onions (julienne)
¼ cup red peppers (julienne)
¼ cup green peppers (julienne)
¼ cup red beefsteak tomatoes (julienne)
½ cup feta cheese (crumbled)
½ cup Parmesan cheese (shredded)
½ cup Kalamata olives (rough chopped)
1 cup white balsamic vinaigrette
¼ cup olive oil
2 Tablespoon chives
Salt and pepper to taste

Gather all of the ingredients and mix well.

I am looking for the quinoa salad recipe from Crystal Palace. If anyone has it, please share. It was quite yummy and it's good for you!

Shrimp, Heart of Palm & Quinoa Salad
The Crystal Palace, MK, WDW (with gratitude to Executive Chef Robert Adams)
YIELD: 6 Servings

1 lb steamed & chilled shrimp
2 ½ cups cooked quinoa
1 can hearts of palm
2 oz fresh baby arugula roughly chopped
½ cup diced red peppers
¼ cup chopped cilantro
1/3 cup mustard dressing

Mustard Dressing
1 oz lemon juice
2 oz rice wine vinegar
1 oz chopped shallots
1 tbs chopped fresh ginger
2 oz dijon mustard
3 oz olive oil blend
1 tbs celery salt
1 tsp Tabasco
Salt & pepper to taste

METHOD:
Cook the quinoa in a large quantity of salted boiling water (4 times the volume of the quinoa) for about 20 minutes. This washes out the slight natural bitterness of the grain.
Strain and cool off
Steam and cool off the shrimp
Cut the hearts of palm into ¾ inch coins or half coins depending on size. Blend together all the ingredients for the mustard dressing. Assemble everything together in a mixing bowl.

 

[gismo1554]

Does anyone have the recipe for the crab mac and cheese at Shula's Steakhouse? It looks wonderful in the pictures I've seen. I would love to make it this weekend. Anyone have it??

Anyone have a recipe?

http://www.disboards.com/showthread.php?p=24669492&posted=1#post24669492

 

[Tatania]

anyone have a recipe for macaroni au gratin from chefs de france?? Thanks! This was a fabulous list of recipes by the way!

Gratin de Macaroni
Chefs de France, France, Epcot
Serves 6

Macaroni
Salt, pepper, and nutmeg
Gruyere cheese
Unsalted butter
Milk

Make a white roux using clarified butter and flour. After the roux is made, add milk, stirring constantly until the mixture is the consistency of a sauce.
Cook the macaroni, drain and run cool water over to stop the cooking. Place macaroni in a bowl. Mix together the sauce mixture and macaroni, sprinkle with a pinch of salt & pepper, add a dash of grated nutmeg, mix well.
Put macaroni in a baking dish, put on top the cheese, and bake in a 325° oven until the cheese is melted and brown on top.

Goat Cheese Salad photo by "Mischief_Managed"

Salade de Chevre Chaud (Goat Cheese Salad)
Chefs de France, France, Epcot

Goat cheese
Egg wash
Bread crumbs

Dip goat cheese slices in egg wash and then coat with bread crumbs; fry in pan until warm.

For the salad

Mix Field greens
Arugula
Grapes
Grape tomatoes
Walnuts

Vinaigrette:
Mix together the following ingredients:
1 tbsp. French mustard
2 tbsp. red wine vinegar
1 oz. salt
½ oz pepper
1 egg

Then slowly add 10 tablespoons of oil.

 

[Tatania]

AllEars.net has updated. In the past, llyninpa asked us to post the recipes here so we don't use links. How do we all feel about that? Would you rather just go to All Ears net? They posted quite a few of my submissions so those are already posted here. The Tusker House Caple Malay Lamb Curry is the same recipe as Boma's and is already posted the difference is the Tusker House recipe makes at least double the portion.

Review: I made the Roasted Vegetable Pizza (p. 139) and the Roasted Shallot Vinaigrette (page 140) last night and the pizza is very good. The Vinaigrette is one of the best dressings I've ever had. It makes you want to eat lots of salad!


Watercress Salad
Boma, Animal Kingdom Lodge
Yield: 6 servings

½ cup Golden Raisins, soaked in hot water and drained
½ cup Raisins, soaked in hot water and drained
½ cup Carrots, diced small and roasted
½ cup Parsnips, diced small and roasted
2 ounces Safflower Oil
To Taste Salt and Pepper
½ head Bok Choy, very finely thin sliced
2 bunches Watercress, washed, dried and cut into 3 sections
¼ cup Almonds, roasted

Raisin Vinaigrette
½ cup Raisins, soaked in hot water and drained
3 tablespoons Sugar
½ cup Rice Vinegar
1 teaspoon Ground Ginger (dry)
½ teaspoon Ground Coriander (dry)
¼ teaspoon Ground Turmeric (dry)
½ cup Safflower Oil

1. Soak both raisins in hot water for 5 minutes or until soft. Set aside.
2. Place diced parsnips and carrots in a bowl. Add oil and salt and pepper.
3. Place on a sheet pan and roast in the oven at 350 o for 10 minutes or until soft and caramelized.
4. Let cool and set aside.
5. Wash the bok choy and slice thin. Set aside. Wash the watercress and cut into 3 segments. Set aside.
6. To make vinaigrette: Soak the raisins in hot water for 5 minutes or until the raisins are soft. Drain. In a small bowl, place all the vinaigrette ingredients except the oil. Using a blender, puree the ingredients and add oil slowly until emulsifies. Set aside.
7. Mix all the ingredients together and add the vinaigrette. Mix well and serve.


Buffalo Mozzarella & Tomato Panzanella Salad
Spoodles, Boardwalk

Croutons
4 each 1 ½ inch square, grilled focaccia. (you can toast them in oven, if no grill)

Buffalo Mozzarella Cheese
3 each wedges, Fresh Buffalo Mozzarella or any fresh mozzarella will work

Ugly Ripe Tomatoes
3 each wedges, Ugly ripe tomatoes (Ugly ripe tomatoes are heirloom tomatoes) (any tomato will work, though)

Basil Vinaigrette (makes 3 cups)
1 each Shallot, brunoise (finely chopped)
2 ounces Basil, chopped
6 ounces White Balsamic Vinegar
18 ounces Olive Oil Blend
To taste Kosher Salt and Black Pepper

Method of Preparation
Chop shallots and basil separately. In a small bowl place the vinegar and chopped shallots. Slowly add the oil while stirring briskly, with a whip. Add the chopped basil and season with salt and pepper.

Plating
1 ounce Mixed Greens or and leafy blend
1 portion Ugly-ripe Tomato (3 pieces)
1 portion Buffalo Mozzarella (3 wedges)
4 each Croutons
2 ounces Vinaigrette
1 teaspoon Pesto (you can buy this in the store)

On the serving plate, place the croutons. On top of the croutons place a small amount of mixed greens. In a small bowl, toss the tomatoes in 3oz. of the vinaigrette. Season with salt and pepper. Place the tomatoes on top of the mixed greens and pour all of the vinaigrette, evenly over the mixed greens and croutons. In a small bowl, toss the mozzarella cheese with a little bit of pesto. (enough to coat the cheese evenly). Place the cheese on top of the salad. Ready to serve.

Olive Tapenade Bread Dip
Spoodles, Boardwalk

14 ounces Green Olives Stuffed with Pimiento
7 ounces Kalamata Olives
2 ounces Pickled Onions
4 ounces Pepperocini
6 ounces Carrots
5 ounces Celery
1 Tablespoon Minced Garlic
¾ Teaspoon Celery Salt
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
½ Teaspoon Ground Black Pepper
1 cup Olive Oil
2 ounces Red Wine Vinegar

Place Olives, Onions, Peppers, Carrots and Celery in a food processor. Pulse until all ingredients are finely chopped, but not pureed.
Fold in remaining ingredients and season with Kosher Salt and Black Pepper For bread dip, mix 2 tablespoons of the Tapenade with ¼ cup of Olive Oil.


Tomato Basil Cream Soup
Grand Floridian

8 each plum tomatoes, chopped
1 small onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
1 medium carrot, chopped
1 teaspoon dry oregano
1 teaspoon dry basil
1 teaspoon dry thyme
1/4 cup white wine
3 cups heavy cream

Sauté first 8 ingredients in medium size sauce pot for about 8 minutes. Deglaze with white wine. Simmer for 5 more minutes. Add cream and simmer for 20-30 minutes. Remove from heat. Puree mixture with emulsion blender or in food processor. Strain through fine strain. Season with salt and pepper.

White Balsamic Vinaigrette
Grand Floridian
Yield: 3/4 cup

1/2 ounce Dijon mustard
3 ounces blended olive oil
2 1/2 ounce white balsamic vinegar
1 pinch salt
1 pinch ground black pepper

1. Combine mustard, vinegar, salt, pepper.
2. Using a wire whisk, slowly incorporate the oil into the vinegar mixture to form vinaigrette.


Cornbread
Whispering Canyon Cafe, Wilderness Lodge

1/2 pound Cornmeal
12 ounces Granulated Sugar
1/2 ounce Salt
1 ounce Baking Powder
1 pound All-Purpose Flour
1/4 cup Salad Oil
1 Whole Egg, beaten
1 Pint Milk

1. Place all dry ingredients in mixing bowl and mix slowly for one minute.
2. Blend milk, egg, and oil together.
3. Slowly add step 2 to dry ingredients, while on slow speed. Don't over mix, only mix to incorporate product.
4. Spray pan with a food release oil spray or line bottom of the pan with parchment paper.
5. Pour batter in pan and bake at 350°F for 15 to 20 minutes or until bread is firm and golden brown.


Could this be the request for the Western Chicken Pasta?

Katie Coyote's Grilled Chicken Pasta
Whispering Canyon Cafe, Wilderness Lodge
Yield 4 servings

Boursin Cream Sauce
1 Cup White Wine
2 Cups Heavy Cream
2 tablespoons Shallots, finely diced
1 Cup Boursin Cheese
1/2 tablespoon Thyme, fresh
1/2 tablespoon Garlic, fresh, chopped
To Taste Salt and Pepper

1. In a stockpot, add White Wine, chopped Thyme, chopped Garlic, and Shallots and reduce by half.
2. Add Heavy Cream and Boursin Cheese and bring to a boil, then turn down to low heat for about 8 minutes.
3. Season with Salt and Pepper to taste.
4. Strain and set aside.

Roasted Poblano Pepper
1/2 tablespoon Olive Oil
To Taste Salt and Pepper
2 Each Poblano Peppers

1. In a small bowl, add the Olive Oil, Salt, and Pepper, and toss the Poblano Peppers in the mixture to coat.
2. If you have a gas-top stove, place your Poblano Peppers right on top of the burner. Roast the Poblano Peppers on all sides until they are blackened.
3. If you do not have a gas-top stove, you can put them on a baking
sheet in the oven under the broiler, but be sure to keep an eye on them so they do not burn. Broil Poblano Peppers on all sides until they are blackened.
4. Under cold water, peel and de-seed the Peppers and dice. Set aside.

Blackened Chicken Breast
2 - 8 ounce Chicken Breasts
To Taste Blackening Seasoning of your choice
1 tablespoon Olive Oil

1. Season both sides of the Chicken Breasts with the Blackening Seasoning.
2. Add the Olive oil to a sauté pan and sauté both sides of the
Chicken Breasts until done, then cut into very thin strips (julienned.) Set aside.

Mixed Vegetables
1 Each Carrot, sliced
1 Each Red Onion, sliced
1 Each Squash, sliced
1 Each Zucchini, sliced
1 Each Broccoli, chopped
1 Each Red Pepper, sliced very thin (julienned)

1. Combine all the vegetables together and set aside.


Kate Coyote’s Grilled Chicken Pasta

1 tablespoon Olive Oil
Boursin Cream Sauce, prepared as directed
Roasted Poblano Peppers, prepared as directed
Blackened Chicken Breast, prepared as directed
Mixed Vegetables, prepared as directed
Penne Pasta, prepared as directed on the box

Method of Preparation
1. In a sauté pan, add 1 tablespon Olive Oil and pre-heat the pan.
2. Add the Chicken and sauté for 5 minutes.
3. Add the Mixed Vegetables, diced Poblano Peppers, and Boursin Cream Sauce. Add Salt and Pepper to taste.
4. Serve over a bed of cooked Pasta.
5. Top with grated Romano Cheese.


Potato-Chive Pot Stickers with Edamame, Mizuna & Spinach
Artist Point, Wilderness Lodge
Yield: 1 serving

5 Each Gyoza Wrappers
2 1/2 ounces Yukon Gold Potatoes, puréed
1/2 ounce Chives, shaved
1 ounce Canola Oil
2 ounces Water
To Taste Salt
To Taste Pepper
3 ounces Edamame (Soy Beans)
2 ounces Mizuna
3 ounces Spinach
1 ounce Canola Oil
To Taste Salt
To Taste Pepper
2 ounces Artist Point Soy Vinaigrette (see sub-recipe)
1/2 teaspoon Hot Sesame Oil
1/2 teaspoon Chive Oil
1/2 ounce Lotus Root, sliced thin (#10 on slicer) and fried crisp
To Taste Togarashi Spice
To Taste Kosher Salt

1. Peel and slice the lotus root on #10 on the slicer. Deep Fry in a separate pot of fry oil at 325° F until crisp and golden brown. Drain on paper towels and season with Kosher Salt and Togarashi Spice to taste. Set aside for final plating.
2. Mix the shaved Chives with the Potato Purée. Season with Salt and Pepper to taste.
3. Place .5 ounce of Potato Purée in the center of each of the 5 Gyoza wrappers.
4. Dab water on the outer rim of the wrappers.
5. Seal the wrappers well in half-moon shapes.
6. Sauté the pot stickers in 1 ounce of Canola Oil until light golden brown.
7. Add the 2 ounces of water and cover the pan. Cook for 2 minutes until most of the water is evaporated.
8. Sauté the Mizuna, Spinach and Edamame (Soy Beans) together in and season with Salt and Pepper.
9. Arrange the greens mix on the center of the plate.
10. Arrange the 5 pot stickers around the greens.
11. Drizzle the pot stickers and the plate with the Soy Vinaigrette, Hot Sesame Oil and Chive Oil.
12. Top the dish with the crispy Lotus Root chips.

Soy Vinaigrette
Yield: 3 Quarts
1 1/2 quarts Soy Sauce
15 Each Limes, zested and juiced
1/2 Cup Rice Wine Vinegar
4 ounces Ginger, peeled and micro-grated
12 ounces Granulated Sugar
3 ounces Vietnamese Hot Chili Sauce
2 Cups Sesame Oil, regular
6 Cups Canola Oil
To Taste Salt
To Taste Pepper

Method of Preparation
• Place all ingredients in a mixing bowl and mix well. Do not emulsify.
• Store in an airtight container in a refrigerator.


Sukiyaki (Sweet Soy Beef and Vegetable Hot Pot)
Yakitori House, Japan - Epcot
Yield: 4 serving servings
Prep time: 45 minutes

1 pound Beef (paper thin slice)
1 large Onion
1 Bunch Green Onion
½ pound Carrot
2 Packs Japanese Noodle

Sukiyaki Sauce
1/5 Cup Soy Sauce
1/5 Cup Mirin (Sweet cooking Sake)
1 Cup Dashi (Fish Stock)

Dashi
1 Cup Water
1 inch square Konbu (Sea Weed)
1/2 Cup Bonito Flakes

How to make dashi:
1. Place in a saucepan with konbu and water and soak for 2 hours.
2. Bring saucepan to a rapid simmer over high heat.
3. Remove saucepan from heat, adding bonito flakes.
4. Let stand for 3 minutes, strain through into a bowl.

Method of Preparation
Cut all ingredients into bite-sized pieces. Arrange all ingredients on a large plate and place the plate at the table. Mix Sukiyaki Sauce ingredients. Heat sukiyaki pot at table (electric fry pan or skillet is OK) and heat 1 tablespoon oil in pot. Add beef slices and sear on both sides, then pour sukiyaki sauce in the pan. Add other ingredients when the sauce starts to boil. Simmer until all ingredients are softened.

Cooks Note: Sukiyaki is a very popular one-pot meal in Japan. The main ingredient is thin sliced beef, and it is simmered in a skillet or pan in the sukiyaki sauce with many vegetables and other ingredients. The quality of beef used in Sukiyaki is very important. You might want to ask a butcher to slice the tender part of the beef into very thin slices. The best beef for sukiyaki is called "shimofuri" beef in Japan. Shimofuri beef has lots of fat, but it's very tender and is also very expensive. Sukiyaki is usually cooked at the table, and it's common to eat with others from the same pan.

 

[solferino]

I don't know if anyone posted this link already, or even if there are different recipes than already posted, but thought I'd pass this along-

http://www.magicalkingdoms.com/wdw/recipes/index.html

 

[NMW]

Does anyone have the recipe for the crab mac and cheese at Shulas? I have looked everywhere I can think of!

 

[piratesmate]

Does anyone have the recipe for the crab mac and cheese at Shulas? I have looked everywhere I can think of!

I'll add it to the request list when I do the update today. I checked the Swan & Dolphin archives & it isn't there and I don't have it on my list either. The archives only go back to Jan 2004, but I have a couple that are from 2002 & 2003. I'm really upset that I didn't keep up with the recipe club back then. I thought the recipes would stay online...didn't realize they'd get bumped off.

For anyone who hasn't found the archives list, here is the link: http://www.swandolphin.com/recipeclub/archives.html
If you want to join their monthly recipe mailing list, there is a link at the bottom of this page: http://swandolphin.com/dining/index.html You only need to provide an email & first name - even though they ask for more.

 

[piratesmate]

In the past, llyninpa asked us to post the recipes here so we don't use links. How do we all feel about that? Would you rather just go to All Ears net?

Since no one else has answered, I'll give my opinion. I used to go out & search for new recipes all the time. But more recently, I've gotten lazy about it. I'm really getting spoiled with all the recipes being in one spot (here) & find that I really like it. So I'd like to see them posted - but will be happy with what everyone else wants to do.

Thanks for all the new recipes! And can I just say that the use of color for the recipe names is really a nice touch. It really makes them stand out even more than just adding the bold.

Since we were talking about the Swan & Dolphin today, I thought I'd post a few of those recipes.

Shrimp Cake Sandwich
from Swan & Dolphin

14 oz Shrimp (rough chop, ¼ x ¼ inch)
9 oz Artichoke Hearts (rough chopped)
Salt and White Pepper to Taste

Shrimp Mousse
11 oz Shrimp
½ c Heavy Cream
¼ oz Garlic (peeled)
¼ oz Cilantro
5c Bread Crumbs (panko)

Scallion Aïoli
2c Mayonnaise
1½ oz Scallions (finely sliced)

Garnish:
Shredded Romaine
Scallion Aïoli

Bread
6 Brioche Buns
4 Tbl Whole Butter

1. Rough chop 14 ounces of shrimp and place in large bowl.
2. Rough chop artichoke hearts and add to the bowl, set aside.
3. To make the mousse, place 11 ounces of shrimp, heavy cream, garlic and cilantro in a food processor and allow it to run until a paste consistency.
4. Fold mousse into the bowl with diced shrimp and artichokes. Mix thoroughly.
5. Season with salt and pepper.
6. Form shrimp mixture into 5 ounce patties and roll them in breadcrumbs.
7. Melt butter in a medium heated sauté pan.
8. Brown the shrimp patties. (You want a golden brown color on both sides.)
9. Bake in a 350° oven for about 15 minutes.
10. Mix mayonnaise and scallions together.

To set up for service:
Toast buns, place aïoli on bottom of bun, put shrimp cake on top and garnish with lettuce.

= = = = = = = = =
Spring Rolls
from Swan & Dolphin, WDW

2 Tbl vegetable oil
1 oz garlic, chopped fine
4 oz Tasso ham, julienne (or other spicy ham)
½ carrot, shredded
½ red pepper, julienne
¼ head Nappa Cabbage, julienne
2 Tbl scallions
1 tsp sesame oil
to Taste salt and pepper
16 spring roll skins
1 large Egg, slightly beaten

Heat vegetable oil in a pan. Add garlic and ham and sauté. Add carrots and peppers and continue cooking. Add cabbage, scallions, and sesame oil, season with salt and pepper to taste. Remove from heat and drain in colander until cool. Place 2 oz. of mix into spring roll skin and roll. Re-roll in second skin sealing edges with beaten egg. Place in 350-degree oil and cook until lightly brown. Drain on paper towel.

= = = = = = = =

Rock Shrimp Pad Thai Salad
from Swan & Dolphin

3 Oz Pad Thai Noodles
4 Oz Oriental Marinated Rock Shrimp
1 Oz Shredded Napa Cabbage and Bok Choy
¼ C Beet and Carrot Curls
½ C Bean Sprouts
1 Oz Julienne Red Peppers
3 Fl Oz Lime Vinaigrette (1/3 lime juice, 2/3 peanut oil, Salt and Pepper to taste)
5-6 Each Cilantro Sprigs
1 Oz Chopped Peanuts
¼ C Diced Scallions

Mix all items, except shrimp and vinaigrette, in a bowl. Sauté the shrimp. Place in a salad bowl. Top the salad with Vinaigrette. Serve.

= = = = = = = = = =

Angel Hair Harlan
from Swan & Dolphin

1 Fl Oz Extra Virgin Olive Oil
1 Tbl Minced Garlic
6 Oz Pulled Rotisserie Chicken
3 Fl Oz Basil Pesto
5 Fl Oz Lemon Juice
1 Oz Marinated Red Tomatoes
1 Oz Marinated Yellow Tomatoes
6 Oz Cooked Angel Hair
3 Oz Goat Cheese
1 Basil Sprig

In a medium sauté pan, sauté the olive oil and garlic until aroma starts to form. Add chicken, pesto, lemon juice, red tomatoes and yellow tomatoes. Sauté for approximately 3 minuntes or until chicken is warm. Add heated angel hair and check seasoning. Place in a bowl and garnish with goat cheese and basil.

 

[Tatania]

I just wrote the Swan and Dolphin that they should be publishing recipes from the actual restaurants (or crediting them) when they send that monthly recipe because I want to see recipes from Blue Zoo, Il Mulino, Garden Grove and Fresh.

They wrote back: "Glad to see you like the recipes as much as we do! Recipes actually come from our chefs throughout the property, not just the restaurants. Naturally, some recipes are "top-secret", so they do not give them out!
Thanks for being a member of our club!"

NMW - maybe you can contact Audrey Cornu (who wrote back to me) at acornu@swandolphin.com and see if she'd pass on the request for Shulas Crab Mac and Cheese.

Below are some recipes from Disneylands Grand Californian Hotel Pastry Chef, Jorge Sotelo who provides desserts for all the restaurants and catering events in the hotel, at movie premiere's etc. These are from 2005 and are beyond the scope of most home kitchens but one could make parts of the recipe.

Apple Crisp with Bourbon Ice Cream
Disney's Grand Californian Hotel, Recipe courtesy of Jorge Sotelo, Executive Pastry Chef,
Serves 10

Apple Crisp
4 Lbs. Apples, peeled and cored (Gala, Granny Smith, or Fiji )
1 Lb. Sugar
¼ Cup Jack Daniels
1 Oz. Corn starch
1 Cup Lemon juice, fresh
1 Cup All purpose flour
½ Cup Granulated sugar
½ Cup Brown sugar
½ Cup Butter, chilled, cut into small pieces
¼ Cup Slivered almonds (toasted)

Bourbon Ice Cream
1 Qt. Milk
1 Qt. Cream (manufacturing)
2 Each Vanilla beans
12 Oz. Granulated sugar
20 Each Egg yolks
¼ Cup Bourbon (whiskey)

Caramel Sauce
14 Oz. Granulated sugar
2 Cups Water
1 ½ Cups Heavy cream
1 Oz. Whiskey
1 Oz. Butter

Sour Cream Sauce
2 Cups Milk
2 Cups Cream
1 Cup Sugar
10 Each Yolks
8 Oz. Sour cream
Powdered sugar, for garnish

For Apple Crisp:
In a saucepan, melt butter and add sugar. Mix together. Add apples then Jack Daniels. Cook until tender. Mix corn starch with lemon juice, add to the apples. Cook for 3 to 5 minutes. Remove from heat. Cool in an ice bath.

Combine flour and sugars in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Add almonds and toss well. Build apples into circular mold and top off with crisp. Cook in 350° F oven for 30 minutes or until golden.

For Bourbon Ice Cream:
In a saucepan, combine milk, cream, vanilla beans and ½ of sugar. Bring to a boil. In a bowl, place yolks, remaining sugar and whiskey, stirring to combine. Quickly temper cream into the yolks mixture. Strain through a fine sieve. Cool mixture in an ice bath. Once it has cooled, process in an ice cream machine.

For Caramel Sauce:
In a heavy saucepan, combine sugar and water. Bring to a boil. Cook until the sugar is deep amber. Add cream slowly and whisk together the remaining ingredients. Pass through a chinois, cool at room temperature.

For Sour Cream Sauce:
In a saucepan, bring the milk, cream and half of sugar to a boil. Reduce heat and maintain at a simmer. In a medium bowl, combine the remaining sugar and yolks, whisk until smooth. Temper the egg yolks by adding one third of the hot cream and place over medium heat, stirring constantly with spatula. When the mixture thickens enough to coat the back of the spoon, remove from heat and strain through a fine sieve. Add sour cream and whisk to combine. Chill in an ice bath.

For Final Presentation:
Bring apple crisp out of the oven. Use spatula to remove ring place on plate. Sprinkle with powdered sugar and drizzle with sour cream and caramel sauce. Top with Bourbon ice cream and garnish.


Apple Crepe with Ginger Ice Cream
Disney's Grand Californian Hotel, Recipe courtesy of Jorge Sotelo, Executive Pastry Chef

Crepes
¾ Cup All purpose flour
¼ Tspn. Ground cinnamon
2 Each Egg yolks
2 Each Whole eggs
1 Cup Milk
¼ Cup Unsalted butter, melted
½ Each Vanilla bean

Apple Filling
4 Each Apples
½ Cup Granulated sugar
2 Tspn. Lemon juice
¼ Cup Colvados brandy
½ Cup Light brown sugar
½ Cup Unsalted butter, melted

Applesauce
4 Cups Apples, diced & unpeeled
3 Cups Water
½ Cup Granulated sugar
Juice of a Lemon
½ Each Cinnamon stick

Ginger Ice Cream
4 Cups Heavy cream
2 Cups Milk
1 ½ Cups Granulated sugar
1 ½ Cups Chopped fresh ginger
12 Each Egg yolks

Cabernet Reduction Sauce
1 Cup Cabernet sauvignon
6 Oz. Granulated sugar

Tahitian Cream Anglais
2 Cups Milk
2 Cups Cream
4 Each Vanilla beans
1 Cup Granulated sugar
10 Each Egg yolks

Fillo Crisp
4 Each Fillo dough sheets
1 Cup Clarified butter
1 Cup Granulated sugar for sprinkling

For Crepes:
Place flour and cinnamon in a medium mixing bowl. In a separate small bowl, combine and whisk together yolks, whole eggs and milk. Slowly whisk the wet ingredients into the dry until smooth. Combine butter and vanilla bean in a saucepan; melt butter and whisk together. Add melted butter to crepe batter. Using an 8” nonstick sauté pan, make crepes. Stack crepes on top of each other, cover with a damp cloth until ready for use.

For Apple Filling:
Peel, core and cut apples into a large dice. Preheat a large sauté pan. When it is very hot, add the sugar and allow to melt and caramelize until amber in color. Add the diced apples and lemon juice. Sauté quickly, then add the brandy. The brandy will flame up so be careful. Remove from stove and pour the diced apples into a large bowl.
In a food processor, place one third of the sautéed apples, all of the brown sugar and the melted butter. Pureé until smooth. Stir back into the remaining sautéed apples and allow the filling to cool.

For Applesauce:
Place ingredients in a saucepan and bring to a simmer. Simmer for 10 minutes then remove from heat and allow to steep for 10 to 20 minutes. Strain through a cloth. Cool in an ice bath. Refrigerate until ready to use.
Mix with apple filling and place 3 tablespoons of apple mixture in the center of a cinnamon crepe. Fold over the edges to create a round puck shape. Fill remaining crepes and cover with a damp towel until ready to serve.

For Ginger Ice Cream:
Place the cream, milk, 1 cup of sugar and the ginger in a saucepan over medium heat. Bring to a simmer then remove from heat and allow to steep for 20 to 30 minutes. Place the egg yolks and remaining ½ cup sugar in a medium bowl and stir to combine. Put the ginger mixture back on the heat and bring to a full boil. Quickly whisk the boiling mixture into the yolks and sugar. Strain the mixture through a fine chinois and place into an ice bath to cool. Process in an ice cream machine.

For Cabernet Reduction Sauce:
Bring the cabernet and sugar together in a saucepan on a medium heat for about 15 to 20 minutes or until mixture reaches a thick consistency. Let cool and set aside.

For Tahitian Cream Anglais:
In a saucepan, bring the milk, cream, vanilla beans and half of sugar to a boil. Reduce heat and maintain at a simmer. In a medium bowl, combine the remaining sugar and yolks. Whisk until smooth. Temper the egg yolks by adding one third of the hot cream and place over medium heat, stirring constantly with a spatula. When the mixture thickens enough to coat the back of the spoon, remove from heat and strain through a fine sieve. Chill in an ice bath.

For Fillo Crisp:
Preheat oven to 350 degrees. Carefully spread a sheet of fillo dough on a flat surface. Lightly brush the dough with the butter. Place another sheet of dough on top. Repeat the process until all four sheets have been used. Cut the dough into desired shape. Lightly sprinkle sugar on a parchment-lined sheet tray. Place the dough shapes on the sugar and lightly sprinkle the dough with more sugar. Place a second sheet of parchment paper on top of the dough. Cover with another sheet tray, creating a sandwich. Bake until golden brown, 15 minutes. Allow to cool. Store in an airtight container.

For Final Presentation:
Place crepe on middle of plate on top of Tahitian crème sauce. Top with a scoop of ginger ice cream. Place a fillo triangle on top. For garnish, drizzle with cabernet sauce.

 

[Tink-aholic]

Does anyone have the recipe for the Banana and Butterscotch "Buzz from California Grill?

Thanks,
A

 

[Tinker_Belle]

Does anyone have the recipe for the Pan-Seared Tilapia with the green & white bean salad from Coral Reef? It doesn't look that difficult, but it was so good!

 

[piratesmate]

I'm on a sauce quest here... anyone have the recipe for these sauces...

'Ohana: Peanut Sauce, Chimichurri Sauce, Sweet and Sour Sauce?

Concourse Steakhouse: dips for the onion rings?

I have a basic p-nut sauce recipe, but just wondered how it compared.

Thanks

I just noticed that I have a Sweet & Sour Sauce recipe from the Polynesian. We're still searching for the recipes displayed above in blue.

SWEET AND SOUR SAUCE
POLYNESIAN

½ c water
1 c white vinegar
1 c granulated sugar
2 tsp red food coloring, optional
2 Tbl cornstarch
2 Tbl water
½ c diced green pepper
½ c diced onion
½ c diced pineapple

In a saucepan, combine ½ cup water, the vinegar, sugar and food coloring if desired. Bring to a boil. Dissolve cornstarch in 2 tablespoons water and stir into vinegar mixture, using a whisk. Cook and stir 5 minutes. Add green pepper, onion and pineapple. Serve on shrimp, chicken or pork. Refrigerate leftovers.

= = = = = = = =
A few others from Epcot that I don't see on the index list...

Plantain Fried Catfish
From Garden Grill, EPCOT

1/16 lb Plantain chips - ground
1/16 lb Corn flakes - ground

Mix ingredients together.
Coat fish and deep fry.
Serves: 4 (Makes 2 ounces of coating.)

[NOTE: We tried this coating, but didn't deep fry it. We spayed a non-stick pan with olive oil. The result was nothing like what's served at GG...it was very bland. Everyone agreed that it wasn't so much the difference in frying method as much as it was the oil in the deep fryer picks up flavor from everything else that's been fried in it. We tried it a 2nd time & put a bit of cajun spice in with the plantain/corn flake mix and quite liked it. But in the end decided that we'd just sprinkle the cajun spice on the fish & bake it.]

= = = = = = = = =
Pasta Salad
from Le Cellier, Canada, Epcot
Serving Size : 8

6 7/8 oz penne pasta, cooked
6 7/8 oz Zucchini, grilled
6 7/8 oz yellow squash, grilled
6 7/8 oz red onion, grilled
2¼ oz yellow pepper, roasted
2¼ oz red pepper, roasted
½ oz salt
3/8 oz pepper
2 7/8 oz pasta salad dressing

Grill yellow squash, and onions. Roast and peel red peppers. Roast asparagus. Toss pasta and vegetables with dressing & season with S & P.

Pasta Salad Dressing
Serving Size : 8

2/3 ounce white balsamic vinegar
1/16 ounce dry mustard
1/3 ounce sugar
1/16 ounce salt
1/16 ounce pepper
2 1/16 ounces garlic oil (extra Virgin Olive oil)
3/8 teaspoon fresh lemon juice
Mix all ingredients. Toss pasta & vegetables in dressing.

= = = = = = = = = = = = = =
Nachos Del Pollo y Chorizo
from San Angel Inn Restaurante, Epcot
Yield: 4 servings.

1½ lb chicken breast strips
½ tsp minced garlic
½ tsp salt
½ tsp black pepper
1 lb peeled, diced, cooked chorizo
10 c corn chips
6 c shredded Monterey Jack cheese
1½ c diced tomatoes
1 c sliced jalapeño peppers
1 c sour cream

Red sauce:
8 oz tomatoes, canned
2 Tbl chopped white onion
1 garlic clove
to taste Salt

1. Heat oven to 350 F. Season chicken breast strips with garlic, salt and black pepper. Lightly coat a heavy skillet with cooking spray. Cook chicken in skillet until meat is no longer pink in the center.

2. For the sauce, in a blender, combine the canned of tomatoes, onion and garlic clove. Blend all until puréed. Place mixture in a saucepan and bring to a boil. Add salt to taste; set aside.

3. Place the corn chips on oven-safe baking dish. Add the cooked chicken strips and chorizo on top of the corn chips Cover with the shredded cheese. Place in oven, uncovered, for 5 minutes or until cheese is melted. Remove from the oven and top with diced tomatoes, jalapeño peppers and sour cream. Add red sauce on top to taste.

<Source>Orlando Sentinel: Thought You'd Never Ask

= = = = = = = = = = = =
Orange Chicken
from Epcot's Lotus Blossom Café
Yield: 4 servings

8 oz boneless, skinless chicken breasts, cut into thick strips

Marinade:
Dash white pepper powder
Salt to taste
Sugar to taste
1 tsp water
1 tsp cooking wine
½ tsp Sesame oil

Batter:
¾ c all-purpose flour
¼ c cornstarch
1 heaping Tbl baking powder
½ egg, beaten
2 Tbl oil
2/3 c water
Pinch salt

Orange sauce:
¼ c ketchup
1/5 c (about 3¼ Tbl) sugar
1/5 c (about 3¼ Tbl) white vinegar
1 Tbl light soy sauce
Peel from ¼ small orange, chopped
½ Tbl chili paste
½ Tbl chicken base
1 Tbl cornstarch
Pinch salt
1 Tbl cooking oil

1. For sauce, mix all ingredients except oil and orange peel. Heat oil in frying pan. Stir-fry chopped orange peel until fragrant. Pour orange-sauce mixture into frying pan and heat sauce over medium high heat. Stir until mixture bubbles. Set aside and keep warm.

2. For chicken, mix dry ingredients. Add oil. Stir in water. Put mixture aside 30 minutes. Heat cooking oil to 320 F. Dredge chicken in batter mixture, coating well. Using tongs, lower chicken pieces into hot oil. Fry until golden brown. Drain on paper towels.

3. Mix chicken pieces into warm orange sauce. Place on serving dish and serve immediately with steamed or fried rice.

[Recipe note: Garnish with orange slice and chopped green onions.]
{Editorial note: Nutty sesame oil is a key ingredient, and you'll notice it is used sparingly. That's because the flavor is so distinctive. Sesame oil is high in polyunsaturated fats ranking fourth behind safflower, soybean and corn oil.}


<Source>Orlando Sentinel: Thought You'd Never Ask

 

[Tatania]

Thanks for so the new recipes piratesmate. I had requests forwarded to Ohana about 3 weeks ago but haven't heard back.



Mixed Berry Shortcake
Animator's Palette, Disney Cruise Line (from Cooking with Mickey, 2004)
Yield: 10 servings

Pound Cake
1 cup (2 sticks) plus 1 tablespoon butter, softened
1 1/2 cups plus 3 tablespoons sugar
1/2 cup egg yolks (about 6 large)
1/4 cup plus 1 tablespoon sour cream
1 teaspoon vanilla extract
2 egg whites
1/4 teaspoon cream of tartar
4 tablespoon sugar
1 1/2 cups plus 3 tablespoons cake flour
1/2 teaspoon salt
1/4 teaspoon baking powder

1. Preheat the oven to 350°F. Beat butter and sugar in large bowl of an electric mixer at medium speed, until mixture is light and fluffy and the sugar has almost dissolved. Add egg yolks a little at a time until the sugar has completely dissolved. Beat in sour cream. Add vanilla and continue mixing until completely blended.
2. In a separate large bowl, whisk egg whites with electric mixer at high speed until soft peaks form. Reduce speed to medium and add the cream of tartare. Gradually add sugar. Beat at high speed until the sugar has dissolved into the whipped egg whites. Fold into the butter mixture.
3. Sift together flour, salt, and baking powder. Gently fold into the butter mixture.
4. Scoop into a 9.5" x 5" x 3" loaf pan (or muffin molds) and bake for 50 to 60 minutes for loaf pans (or 20 minutes for muffin molds), or until cake is golden brown and toothpick inserted in cake comes out clean. Cool on wire rack.

Mixed Berries
1/2 cup raspberries
1/2 cup blueberries
1/2 cup blackberries
1/2 cup strawberries, halved

Mix all assorted berries together.

Sugar Syrup
1/2 cup sugar
1/2 cup water

Bring sugar and water to a boil in a small saucepan. Simmer for about 5 minutes, until syrupy consistency is achieved.

Whipped Cream
2 cups heavy cream
4 tablespoon sugar
1/2 teaspoon vanilla extract

Beat ingredients together using an electric mixer until light and fluffy.

To Serve: Cut the pound cake into 1/4" thick slices. (You should get 30 slices, or 10 muffins cut into three slices each.)
Layer whipped cream between three slices of cake. Mix warm syrup with the Mixed Berries and scoop it next to layered cake.
Top with additional whipped cream.
Cook's notes: the berry mixture could be flambéd with brandy liqueur before serving.



Vegetable Strudel
Victoria & Albert's, Courtesy of Chef Scott Hunnel, 1997
Yield: 8 8-inch strudels

1/2 c Julienne carrots
1/2 c Julienne celery
1/2 c Julienne zucchini
1/2 c Julienne red and green peppers
1 Minced shallot
1 tb Fresh thyme
1 tb Fresh basil
3 tb Canola oil
1/4 c White wine
1/4 c Boursin cheese or light cream cheese
Salt and pepper to taste
1 Box phyllo dough
1/4 c Margarine (melted) or canola oil


Saute first ten ingredients in 3 tablespoons canola oil until al dente. Add
white wine, cook an additional five minutes. Remove from heat, add cheese
and mix thoroughly. Set aside to cool. Take two sheets of phyllo dough and
using pastry brush, brush with margarine or oil. Cut phyllo into 8-inch by
8-inch squares. Place the vegetable mixture in the bottom of the phyllo
square, fold over sides and roll up. Brush outside of strudels with
margarine or oil. Bake on rack on a sheet tray at 350 degrees F for 15-18
minutes or until golden brown.
(Nutritional Information per serving: 125.8 Calories, 12.1 grams of fat)

INFUSED TOMATO OIL
Victoria & Albert's
1 c Ripe tomatoes, chopped
2 c Olive oil or canola oil

Place tomatoes and oil in a pot and bring to a boil. Remove from heat and cool. Once cooled, place oil and tomato mixture in a food blender. Blend until well-blended. Strain through a sieve or cheesecloth. Yield: 2 cups

CHAMPAGNE CAVIAR VINAIGRETTE
Victoria & Albert's
1/4 c White balsamic vinegar
1/8 c Champagne
Juice of 1 lemon
1/2 c Olive oil
1/2 c Canola oil
1 ts Fresh dill, chopped
1 ts Beluga caviar

Place vinegar, champagne and lemon juice in a tall container. With an emulsion blender(can use regular househould blender), blend slowly while adding both oils. Blend until emulsified; vinaigrette will be slightly foamy but ingredients will not mix. Fold in caviar and fresh dill.
Yield: 2 cups
(Nutritional Information per serving: Per tablespoon: 82.9 Calories, 9.1
grams of fat)




COCONUT PINEAPPLE CARAMEL DELITE DOME
Animal Kingdom Lodge, from Pastry Chef Edward Villacorta (from the Orlando Sentinel)
Yield: 12 servings.

4 boxes Caramel deLite cookies *

Coconut pineapple filling:
3 cups coconut milk
1 cup water
1 2/3 cups sugar
1 cup cornstarch
1/2 cup water
2 cups pineapples, diced and cooked
1 tablespoon brown sugar for pineapples
1/2 cup shredded coconut, toasted

1. In a saucepan, cook the diced pineapples with the brown sugar for about 3 minutes. Set aside to completely cool.
2. To prepare coconut pineapple filling, using a medium-size stainless-steel pot, combine coconut milk, sugar and 1 cup water and bring to a boil. Make a slurry with the cornstarch and 1/2 cup water in a separate bowl. As soon as the coconut milk boils, stir in the dissolved cornstarch and stir vigorously until the mixture thickens and boils for the second time. Add the cooked pineapples in the mixture and then set aside the filling to cool in room temperature.
3. Toast shredded coconut in a 325 F oven for about 7 minutes or more until you get a golden brown color. Set aside to cool.
4. To assemble the dome, prepare 10-inch-by-3 1/2-inch-deep metal bowl, by lining the inside with plastic wrap. Place 1 layer of Caramel deLite Cookies (about 24 pieces or 1 1/2 boxes) on the bottom of the bowl, the top of the cookies facing down. Start from the center of the bowl and work your way up the sides of the bowl. Go all the way to the top. Use cookies cut in half for the top, so that you can get a straight edge on the top. This is to ensure a straight edge when the dome is inverted for the finished cake.
5. Place a third of the slightly cooled filling over the cookies and sprinkle a layer of roughly chopped Caramel deLite cookies ( about 10 pieces) over it. Spread the rest of the filling over the middle cookie layer evenly and lay one layer of Caramel deLite Cookies (about 20 pieces) with the chocolate side up. This will serve as the bottom of the cake when inverted. Place the bowl in the refrigerator and let it set for an hour.
6. To unmold, lay a 10-inch cakeboard on the top of the bowl and gently invert the dome. Remove the plastic wrap. Cover the bottom edge of the dome with toasted coconut and serve.

Cooks Note: These Girl Scout cookies are wafers covered in chocolate, caramel and coconut.

Chocolate Spice Soufflé
Disney's Grand Floridian Resort Bakery, Chef Erich Herbitschek (Cooking with Mickey 1998)
Serves 6 - 8

2 tablespoons butter, softened, plus additional for soufflé dish
1/2 cup granulated sugar plus additional for soufflé dish
1/4 cup all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk
5 large eggs
5 ounces bittersweet or semisweet chocolate, melted and cooled (do not use unsweetened)

1. Lightly butter and sugar a 1 1/2-quart soufflé dish, shaking out any excess sugar.
2. In a small bowl, whisk together the flour, ginger, allspice, cinnamon, nutmeg.
3. In a 2-quart saucepan, melt the remaining 2 tablespoons butter and stir in the flour mixture. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, whisking constantly. Return to the heat and cook, stirring, for 2 minutes, or until the mixture boils. Cook, stirring, about 2 minutes longer, or until the batter pulls away from the side of the pan.
4. Remove the sauce pan from the heat and stir in the egg yolks and the melted chocolate. Transfer to a bowl and set aside to cool completely.
5. Preheat the oven to 375°F. In a bowl with an electric mixer, beat the egg whites and the remaining 1/2 cup sugar just to stiff peaks. Fold the egg whites into the cooled chocolate batter.
6. Transfer the cooled chocolate batter to the prepared soufflé dish; it should be about one quarter full. Bake for 15 to 20 minutes, or until well risen. Serve immediately.

Cooks Note: the spices add truly distinctive, unexpected flavors to the classic chocolate soufflé.

 

[TheGoofyMama]

Creamed Spinach Yachtsman Steakhouse

1/4 cup Spanish onion
1/8 tsp. garlic, minced
1/8 cup butter, whole
1 - 16-oz pkg. frozen chopped spinach
3 oz. cream sauce
1/8 teaspoon ground white pepper

METHOD:
1.Combine onion, garlic, and butter in skillet and sauté quickly.
2.Add spinach (drained) and quickly cook for five (5) minutes.
3.Add cream sauce and white pepper. Stir to blend.
4.Heat on low heat for five (5) more minutes; remove from heat and cool.

To Serve:
Place mixture into a casserole dish.
Sprinkle Parmesan Reggiano and Monterrey jack cheese.
Broil in oven for 2 min. until cheeses are melted.

 

[TheGoofyMama]

Open Face Mushroom Ravioli Yachtsman Steakhouse

Ingredients:
1/2 oz Garlic, minced
1/2 oz Shallot, minced
2 oz. Shiitake mushroom, sliced
2 oz. Portabella mushrooms, sliced
2 oz. Cremini mushrooms, quartered
1/2 oz. Olive oil
1 oz. White wine
2 oz. Heavy Cream
3 oz. Goat cheese
1 ea. Spinach pasta, fresh, blanched
1/2 oz. Diced Tomato
1/4 oz. Chives, minced

Method:· Blanch pasta sheet and set aside·
Heat pan, add olive oil, garlic, shallots, mushrooms and sauté· Deglaze with white wine and finish with goat cheese, place on top of pasta sheet, sprinkle with tomato and chives
Serving: 1

 

[disney54us]

Mmmmm, Goofymamma, those recipes sound good. Anyone have a clue about the 3oz cream sauce for the spinach???? So looking forward to having dinner there on our next trip.

 

[Carrie772]

'Ohana: 'Ohana Bread Pudding with Bananas Foster Sauce a la mode

[SIZE=-1]5 large eggs
1⁄2 teaspoon salt
1 1⁄2 cups sugar
1⁄2 teaspoon cinnamon
1⁄8 teaspoon nutmeg
3 cups whole milk
1 loaf challah bread or egg-style bread (large enough to fill 10 cups)
1⁄2 cup crushed, canned pineapple
1⁄4 cup sweetened shredded coconut
1⁄4 cup raisins (optional)
1 tablespoon unsalted butter
1⁄2 gallon of vanilla bean ice cream
[/SIZE]

[SIZE=-1]Sauce:

1 cup dark brown sugar 1⁄2 cup each: corn syrup and unsalted butter
1 cup each: heavy cream and spiced or dark rum
1 teaspoon vanilla extract
3 bananas

[/SIZE][SIZE=-1]Heat oven to 350 F. In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg. Cut bread in 1⁄2-inch cubes. Add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. Grease large baking dish with butter. Add bread custard mix to the greased baking dish. Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.
[/SIZE]
[SIZE=-1]In a sauce pan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes and add remaining heavy cream. Let it boil additional minute. Now add the rum and vanilla extract. Carefully flambé pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula.

Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.
[/SIZE]
[SIZE=-1]Place scoop of ice cream on top of each portion of bread pudding. Top with bananas Foster sauce.

[/SIZE]

When the recipe says to "grease a large baking dish" how large is large? A 13X9" pyrex pan? Or a deep casserole dish?

Just hoping someone responds!

 

[piratesmate]

When the recipe says to "grease a large baking dish" how large is large? A 13X9" pyrex pan? Or a deep casserole dish?

Just hoping someone responds!

My suggestion would be to put the bread into whatever you want to use before you start. Just to test it out. Make sure you have enough room for the pineapple, etc & some room to rise.

Most of Disney's other bread pudding recipes seem to call for similar amounts of eggs, milk & cream. You could check some of those to see what pan they tell you to use: The Chocolate Silk Bread Pudding posted on page 138 says to use a 10" cake pan. One of the Boma Banana Bread Pudding recipes on page 12 says to use a 9x9 square pan. The 1900 Park Fare recipe on page 55 says to use a loaf pan.

 

[Carrie772]

Thanks Piratesmate!

I am going to try it soon. Our VBS this year is a Hawaiian theme and I wanted to make this recipe for our teacher's breakfast mtng.

 

[Tatania]

Does anyone have the recipe for the Banana and Butterscotch "Buzz from California Grill?

Thanks,
A

Banana and Butterscotch "Buzz" - Caramelized Bananas and Butterscotch Custard Stack with Caramel Sauce, Cocoa Nib and crunchy Plantain
California Grill, Contemporary Resort

Butterscotch Crème Brûlée
16 - 20 servings

7 cups heavy cream
2 Tahitian vanilla beans
12 ounces dark brown sugar
4 ounces water
½ tsp. white vinegar
1 cup heavy cream
1 ounce dark rum
Pinch salt
12 egg yolks

Split the vanilla beans and scrape the seeds from the pods. Add the seeds and the scraped husks to the heavy cream and bring to a boil. Allow the vanilla to steep in the cream for a minimum of 30 minutes.
Combine the dark brown sugar, water, and the vinegar in a heavy saucepan and cook, WITHOUT stirring, to 240°. Remove from the heat and stir in the remaining heavy cream, dark rum, and salt.
When the cream and vanilla have steeped enough, strain the cream to remove the husks. Whisk the yolks lightly to blend them. Add the vanilla flavored cream to the beaten egg yolks, slowly, whisking until well combined.
Whisk the butterscotch mixture into the yolk and cream mixture. At this point, time permitting, the crème brûlée base should be rested overnight. Rest the base under refrigeration due to the uncooked egg yolks it contains.
Divide the base equally between 15 shallow gratin dishes set on a very flat sheetpan. Place the pan directly on the deck of a 325° oven and add boiling water to the sheetpan until the water is a ¼ inch below the rims of the dishes. Bake until lightly set. Remove the pan of crèmes carefully from the oven and allow to cool in it. When they have come to room temperature, chill them.

(Different sugar toppings to try if serving on it’s own:
1. Dried brown sugar that is spread on a baking sheet and dry in oven or leave it out for a day or two.
2. In a blender, add brown sugar and blend until not quite a powder. Mix equal portions of granulated sugar and place on sheetpan lined with parchment. Dry in oven at 200° for an hour or so.)

Filo Squares
Yield: 15 each

5 Sheets Filo
½ pound butter
8 ounces Granulated Sugar

Butter first 3 sheets of filo. Brush butter on the 4th and 5th layer then sprinkle with Granulated Sugar. Score 3 X 5 on the entire pile of filo. Bake till golden brown.

Butterscotch Sauce
Yield: 1 cup

1 stick Butter, unsalted
1 cup Brown Sugar

Melt Butter in sauce pan. Add Brown Sugar and melt together, reduce until caramel forms.

Caramelized Bananas
2- 3 bananas, halved lengthwise and cut into 3” lengths
Sugar, for caramelizing

The restaurant dusts the bananas with sugar and caramelizes with a blowtorch. Alternatively, at home, you can roll the bananas in sugar, until coated. Spray cooking spray in a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar. Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula to peak). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). They should not be too soft. Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute. Set aside.

Edit: CG sent the 2 missing recipes so here goes:

Cocoa Nib/Hazelnut Tuile
YIELD: 4 5/8 pounds

16 Ounces Butter
16 Ounces Granulated Sugar
5 Ounces Glucose
5 Ounces Whole Milk
16 Ounces Hazelnut (chopped)
16 Ounces Cocoa Nibs

1. Melt Butter, Sugar and Glucose.
2. Add milk
3. Add chopped Hazelnuts and Cocoa Nibs
4. Form a ball using 100 scoop. Flatten and Bake at 310° for approximately 12 minutes.

FRIED PLANTAINS
YIELD: 40 orders

5 each green plantains; peel keep in natural shape; slice thin #15 on deli slicer
1 ounce coffee-cocoa mix - see batch recipe below

1. Carefully peel 5 green plaintains trying best to retain natural shape. This should be done no earlier than 4:30 pm.
2. Slice plaintains on deli slicer #8 setting down the whole length of the plaintain trying to retain the natural shape. See chef for demo if unsure.3. In batches or 8-10, fry plaintains in fryer @ 350° turning plaintains to ensure crispy coloring evenly throughout chip while trying to keep their natural shape. If unsure see chef for demo.
4. Once plaintains are crispy on both sides let drain on marituffs and season both sides generously immediately so cocoa-coffee mix will adhere.
5. Store on a large plate lined with marituffs for service. Do not wrap.

COFFEE/COCOA MIX FOR PLAINTAINS
YIELD: 26 ounces
1 cup Valrhona cocoa powder
1 cup coffee grounds (fresh grind)
1 cup granulated sugar
¼ cup Kosher salt

Using a clean, dry stainless steel bowl, combine above ingredients and mix together very well to super combine.
Store, covered for up to 7 days.

To Assemble: Spoon Caramel Sauce on the dessert plate. Place the crème brûlée “napoleon” on this (2 squares of Filo that have been filled with Butterscotch Crème Brûlée) and spoon on more Caramel Sauce. Top with 2 slices of Caramelized Banana. Garnish with Cocoa Nib/Hazelnut Tuile, whipped cream and 1 slice of Crunchy Plantain.


*PS - piratesmate - you can probably remove the Blueberry Bliss request from the list. It was a seasonal dessert late last summer/early fall and is off the menu. It's doubtful anyone got the recipe and there's not much point keeping it on the request list
Regarding: 1439 & 1516: Jungle Juice page 97 - the Boma and Tusker House recipe are the same.

Can our resident chef tell us what a marituff is? - as in

Once plaintains are crispy on both sides let drain on marituffs