I’m wondering if anyone can help me with this. A while ago I was looking for a Mango Salsa recipe & someone sent this one to me saying it was from Disneyland. When I Google it, however, I see this identical recipe on Family Fun Magazine. Does anyone know if this is truly from DL? I'd just like to get it identified correctly.
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Mango Salsa
Makes 1 cup.
1 ripe mango
2 Tbl minced cilantro leaves
1 tsp of olive oil
juice from 1 lemon
¼ c diced red bell pepper
¼ c diced green bell pepper
1. Peel and dice 1 ripe mango.
2. In a mixing bowl, combine the mango, cilantro, olive oil, lemon juice & bell pepper.
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And here are several from Disneyland Paris...
LEMON TART
from Disneyland Paris
Ingredients for Pate Sucreé:
1 1/8 c sifted, white all-purpose flour
3½ Tbl cold, unsalted butter
3/8 c lightly packed confectioner's sugar
1 large, fresh egg
pinch salt
Filling:
9 large, fresh whole eggs
3 large, fresh egg yolks
9 fresh lemons, juiced
zest 4 fresh lemons
Filling: Whisk all of the ingredients together, refrigerate overnight.
Pate Sucreé: Beat the sugar, eggs, and salt together in a bowl, using a whisk, until the mixture is foamy, and has doubled in volume. Add the sifted flour all at once and incorporate quickly into the egg mixture, using a wooden spoon. Lift the egg/flour mixture from the bowl and rub it between your fingers until it resembles very coarse meal. Tip the mixture onto a lightly floured pastry board, quickly work in the cold butter. Work the pastry only until the mixture will for a loose ball. Wrap in very lightly floured pastry board, and roll it to about 1/4 inch thickness, 11 inches in diameter. Fill a 9-inch pastry shell with the pastry, trim excess. Dock the bottom of the pastry all over with the tines of a fork, cover and let rest for 45 minutes. Bake in a pre-heated 350 degree oven on a sheet pan, until just blonde, about 10 to 15 minutes. Let cool.
Tart: If filling mixture has separated, lightly whisk to re-incorporate. Brush the tart shell with egg white or milk, place in pre-heated 350-degree oven for one to two minutes. Fill the tart with lemon filling, place in pre-heated 350-degree oven on the center of a sheet pan, and bake for 20 to 25 minutes until set. Chill and serve, garnish with soft whipped cream, if desired.
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Saumon Roti a L'Effilochee D'Endives
(Roasted Salmon over Shredded, Sautéed Endives)
Disneyland Paris
2 filets salmon, about 8 oz each
1 Tbl olive oil
salt and pepper to taste
1 lb endives
1½ Tbl butter
salt, pepper, lemon juice to taste
Red Bell Pepper Sauce
1½ Tbl shallots, finely chopped
½ c white wine
1/3 c fish stock
2/3 c heavy cream
½ c red bell pepper, very finely chopped
Sauce
In a saucepan, sauté shallots in a teaspoon or so of butter until transparent. Add white wine and reduce (simmer) the mixture until it reaches a pasty consistency (about 1/2 hr). Add fish stock, heavy cream and bell pepper. Simmer slowly until creamy (40 minutes or so, depending on desired consistency).
Endives
After washing endives, cut in two lengthwise then remove the tough centers and bases. Cut julienne style into very thin strips and stack together. Melt butter in large frying pan and add endives. Sauté for about 1/2 hr at medium heat until cooked through. When finished, the endives should be soft, moldable, brownish, almost transparent and their sharp bitterness should be replaced by a milder taste. Lightly salt and pepper, then add a little lemon juice.
Salmon
Preheat oven to 400 degrees F, and stove to high heat. In a nonstick frying pan, heat olive oil until very hot, then sear the salmon on both sides until brown. Salt and pepper both sides of salmon, place in a roasting pan and roast for about 5 minutes.
Dish Display
Place half of the sautéed endives on the left side of the plate in a rounded, flattened shape to create a "carpet" on which to place the salmon. Using half of the sauce, pour most of it on the lower portion of the plate, drizzle some of it around and over the endives and save the rest. Place the salmon filet on top of the endive "carpet" and pour the remaining sauce portion over the salmon. Serve with colorful steamed baby vegetables if desired and French bread on the side.
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Tarte Chaude Au Chocolat
Disneyland Paris
8 oz Bitter sweet chocolate
¼ c Sugar
½ c Heavy cream
2 Whole eggs
1 tsp Rum
1 tsp Extract of coffee (made by preparing a very strong expresso)
1/8 tsp Vanilla
6 Non-stick tart molds, buttered and floured
6 Pie crust -- shaped into shapes comparable in size to the tart molds, baked to a golden brown, cooled and set aside
Melt the chocolate in a double boiler (chocolate should be 125 degrees). In a mixing bowl, combine the eggs with the sugar, rum, extract of coffee and vanilla. Turn the melted chocolate in to the mixture and stir. Add the heavy cream and mix with a fork until smooth. Divide the mixture into molds and bake at 250 degrees for 20-25 minutes. Let cool for 20 minutes. Turn out molds and serve each atop a disc of pie crust. A tea biscuit can be used for tart crust, such as a Rich Tea Biscuit by Peek feans or Marias by Mother's cookies. If desired, serve with Creme anglaise and a small scoop of vanilla or *Marsala Ice Cream.
Marsala Ice Cream
1 qt vanilla ice cream, softened
½ c marsala wine (or to taste)
Mix the wine into the softened ice cream (or add towards the end of the mixing procedure of your own ice cream recipe). Re-freeze.
<Source> Disney Magazine, Spring 1996
Indexes are complete through this post.
