Looking for recipes from Grand Floridian's Garden Tea. We ate there last week and loved everything we ate. I will take any recipe, but here are our biggest requests:
1) Scones - super yummy and served warm
2) Roasted Pear and Gorgonzola tea sandwich
3) Chicken Salad from the Mrs. Potts tea (for kids)
4) Chicken Salad tea sandwich (made with orange marmalade and almonds(?))
5) Onion Tart
Also, I thought there was a previous post for Boma's Apple Vinagrette, but for some reason I can't find it.
Thank you! Thank you! Thank you!
Boma's Apple Vinaigrette can be found on page 136, post 2039. There is a sticky at the top of the Cooking board with the index for this thread. Posts 1 & 2 are by course and posts 7 & 8 are by restaurant.
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Scones
from the Afternoon Tea at the Garden View Lounge, Grand Floridian Resort & Spa
Yield: 24
4 c All-Purpose Flour
3 Tbl Baking Powder
½ c Sugar
3 eggs
2 Tbl Shortening
2 Tbl Margarine
1¼ c Milk
1 tsp Salt
1 c Golden Raisins
1. Mix flour, baking powder and sugar with margarine, shortening and salt.
2. Add eggs.
3. Slowly add milk, blending well until smooth.
4. Fold in raisins
5. Roll out to about 1/2 inch thickness.
6. Cut out with 2" round cutters; bake on lightly greased sheet pan in 425 degree oven for 10-15 minutes.
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I have an Onion Tart recipe from Citrico's which is probably close if not the same.
Onion Tart
Citrico’s – Grand Floridian, Chef Gray Byrum
Yield: 4 to 6 servings.
2 Tbl olive oil
1 large onion
2 cloves garlic
1 bay leaf
Salt and white pepper to taste
1 pckg puff pastry, thawed
2 eggs
2 Tbl milk
2 Tbl heavy cream
¼ c shredded manchego** cheese, plus additional cheese for sprinkling
1. Heat oven to 400 F.
2. Peel and slice the onion. Add olive oil to a large skillet over medium heat. Add onions. Chop the garlic cloves and add to the pan along with a bay leaf. Season with salt and white pepper to taste. Let the onions sizzle until golden and caramelized.
3. Cut puff pastry into circles using a 31/2-inch ring molds and carefully stretch dough to fit snugly into greased four-inch tart pans. With the tip of knife or the tines of a fork, prick dough with the tip of a knife; set aside.
4. In a large mixing bowl, combine the eggs, milk, heavy cream and shredded Manchego cheese.
5. To assemble, mound the caramelized onions in the prepared tart pans. Top off with some of the egg mixture. Sprinkle with additional Manchego cheese and bake the tarts for 10 to 12 minutes or until golden brown and set. Serve warm.
Step 1: The chef cuts puff pastry into circles to fit into tart pans
Step 2: The dough is gently stretched to fit up the sides of the pan.
Step 3: Caramelized onions are mounded into the tart pans.
Step 4: The egg-and-cheese mixture is poured over the onions.
**Manchego (mahn-CHAY-goh) cheese adds a rich, mellow layer to this tart. From Spain, it was originally made only from the milk of Manchego sheep that grazed the famous plains of La Mancha, according to the Food Lover's Companion by Sharon Tyler Herbst. The two that are most commonly exported are curado and viejo.
<Source> Orlando Sentinel
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I think this is from the tea, although it isn't on your list.
Prosciutto & Melon Salad with Honey Lavender Vinaigrette
from Grand Floridian
Serves 6
1½ cantaloupes, peeled and sliced into wedges
½ lb prosciutto, sliced
½ cantaloupe, scooped into melon balls
1¼ c Honey Lavender Vinaigrette (see below)
Wrap the cantaloupe wedges with slices of prosciutto and arrange on a serving platter. Decorate with cantaloupe balls and drizzle with vinaigrette. Marinate covered in the refrigerator at least 1 hour.
Honey Lavender Vinaigrette
½ c olive oil
¼ c water
¼ c white wine vinegar
1/8 c lavender
1 Tbl steak sauce
1 Tbl Pernod (or any anise liquor)
1 Tbl chopped fresh basil
Salt and white pepper, to taste
Crushed red pepper to taste
Combine all ingredients in a cruet and shake well.
and I've edited the Whispering Canyon recipes so they have the same titles as on the menu. Sometimes when they are sent they have a different name. 
