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

[piratesmate]

There seem to be multiple recipes for Tonga toast. One version calls for the bread to be dipped in an egg and milk mixture another does not, both say to deep fry the bread.

Blueberry French toast one version says it is Tonga toast but with blueberries instead of bananas. Another calls for the egg milk dip and then fried in butter.

So for those who have eaten Tonga toast was it dipped in the egg mixture before deep frying? For the blueberry French toast eaters was it pan fried or deep fried?

Hopefully we will be having both for breakfast tomorrow.

I'm sorry for the confusion...I think I'm the one who equated the Blueberry French Toast with the Tonga Toast. I only meant that it was thick slices of bread stuffed with fruit. As for dipping them in egg/milk, isn't that a given with French toast??

I do have both versions of that recipe saved in my file & I copied them both on the same day in 2001 - so I don't know if one is an older version or what the deal is. The one where you soak it calls for 4" of oil to fry it in. The other is actual deep frying & requires a much shorter cooking time.

The WL toast is definitely pan fried in butter.

However you decide to make it, I hope you enjoy your toast!

 

[piratesmate]

I'm going to try to finish off my Disneyland folder today, but it will take a couple posts.
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Mint Julep
New Orleans Square

1 cup Sugar
3 tsp Lime Juice Concentrate
3 cups Soda Water
6 Tbl Crème de Menthe
6 oz thawed Lemonade Concentrate

Dissolve sugar into soda water. Add lime juice and lemonade and bring to boil. Remove from heat and add Crème de Menthe. Chill. To serve, combine 3 parts syrup to 5 parts water.

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Choux Fritters
New Orleans Square
Yield: 3 dozen
½ cup butter or margarine
1 cup water, boiling
¼ tsp salt
1¾ cup all-purpose flour
4 eggs
4 cups vegetable oil
Granulated sugar
Melt butter in boiling water, add salt and flour and beat vigorously. Remove from fire as soon as mixture leaves side of pan. Transfer to mixer bowl, cool slightly. Add eggs, one at a time, beating after each addition.

Heat oil to 375 degrees. Dip a tablespoon first in hot oil, then in batter. Carefully drop tablespoonfuls of batter into hot oil and cook until brown on all sides. Remove from oil with a slotted spoon and drain on paper towels. Roll in granulated sugar and serve hot.
<Source> Guest Courtesy card via Internet

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Clam Chowder
New Orleans Square, Chef Ricky Hidalgo
Yield: 4-6 servings.
¼ lb butter
1½ cups chopped onion
1 cup chopped celery
¾ cup all purpose flour
1 quart milk
1½ cups chopped clams, reserving juice
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 cube instant chicken broth
¾ tsp salt
¼ tsp white pepper
¼ tsp thyme
1½ cups cooked and diced potatoes
In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Sautee until tender. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.

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New Orleans Square Gumbo (Steak, Chicken, Seafood, or Veggie)

1 lb Butter
1 lb Flour
22 cups Chicken Stock
6.5 oz Diced Celery
6.5 oz Diced Onions
½ lb Cooked Rice
¾ lb Diced Meat (Chicken, Steak, or Seafood)
2 cups Diced Tomatoes
½ lb Cut Okra
(To taste) Salt
1/8 oz White Pepper
1/8 oz Cayenne Pepper
1/8 oz Gumbo File
4 oz Roux (2 oz. Flour & 2 oz. Butter)
Melt butter in a sauce pan, add flour to make a roux (mix of butter and flour). Cook for ¼ hour, add onion and celery, cook for five minutes, add stock (can be made with a mix of water and chicken base) making sure roux is dissolved completely, simmer for 10 minutes, add remaining ingredients, return to a simmer. Adjust salt to taste.

(Note: if using seafood, add seafood at the last minute, making sure seafood is cooked before removing from pot).

[NOTE: You may notice by the amounts mentioned in the ingredients below that this is the mass-production recipe; you will probably want to adjust the quantity.]

<Source> Obtained from City Hall – via the Internet

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Rice Pilaf with Nuts
Aladdin's Oasis, Disneyland

2 c rice (parboiled)
¼ lb butter
1 oz pistachio nuts, shelled
1 oz pine nuts
1 oz hazelnuts, shelled
¼ tsp salt
1 oz raisins
1 oz canola oil
1 tsp chicken base or bouillon
5 c water

Roast nuts in oven at 315 degrees F for three minutes. Heat oil in sauce pan over medium heat. Add rice, roasted nuts and chicken base; sauté for about one minute. Add water and let rice cook for 10 minutes. Once all of the water is absorbed, add butter and raisins. Mix lightly. Serve hot with kebabs, steaks or chicken.

<Source> Disney Magazine, Fall 1994

 

[piratesmate]

Roasted Red Pepper Dressing
Chef Ricky Hidalgo, Blue Bayou

2 Cups Roasted Red Pepper Puree
1 Pinch Cayenne Pepper
1 Pinch Black Pepper
2 Cups Italian Dressing
¼ tsp Salt (To Taste)

1. Rub peppers with salad oil. Roast about 1.5 pounds of red bell peppers, either over the flame or by placing the peppers in the oven at 400 degrees. Bake peppers for about 10 minutes or until the skin looks brown in color, as soon as they come out of the oven put them in a plastic bag and let them rest for about half an hour. Peel the peppers, get rid of all the skin and seeds. Put the peppers in a blender to make the puree.
2. Mix all the ingredients in a bowl and combine together well.

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SEAFOOD PASTA
DL Stromboli's Ristorante, Chef Shane Cassidy
Serves four

1 Tbl salt
2 Tbl olive oil
8 oz medium shrimp, peeled and deveined
8 oz sea scallops, whole
½ cup mushrooms, sliced
4 tsp garlic, chopped
4 tsp fresh basil, chopped, or 1 tsp dried
4 tsp fresh thyme, chopped, or 1 tsp dried
1 cup white wine
1 lb linguine
8 oz lobster meat, cooked and cut into chunks
1 cup fresh tomatoes, diced
Lemon, quartered, for garnish
Fresh basil sprigs, for garnish

In large pot bring 4 quarts of water to a boil; add salt. Place olive oil in large sauté pan. Add shrimp and scallops and sauté over moderately high heat until cooked through (2 to 3 minutes); add mushrooms, garlic and herbs. Add wine and deglaze pan, scraping up brown particles; cook until liquid is reduced by half.
Meanwhile, cook pasta according to manufacturer's directions; drain. Return cooked pasta to pot. Add lobster to seafood mixture and heat until warmed through. Add seafood mixture and tomatoes to pasta and toss gently. Place in warm bowls and garnish with a lemon wedge and fresh basil sprigs, if desired.


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Stuffed Andouille Mushroom
Blue Bayou, Chef Ricky Hidalgo

4 Mushroom Cups
½ oz Green Bell Pepper
½ oz Yellow Bell Pepper
2 Tbl Olive Oil
1 Pinch Salt
3 oz Andouille Sausage
½ oz Red Bell Pepper
½ oz Red Onion, thin sliced
2 Tbl Balsamic Vinegar
1 Pinch White Pepper

1. Stuff mushroom cups with Andouille sausage and place them on a cookie sheet.
2. Place mushroom in preheated oven for 350 degrees and cook for approximately 15 minutes or until they reach the 155 degree internal temperature. Place on the side.
3. In a sauté' pan, add the oil, bell peppers and onions. Cook for approximately 4 minutes or until the onion looks translucent. Add vinegar and cook for 30 seconds, add the salt and white pepper.
4. Place this pepper mix on a medium plate with the stuffed mushrooms on top.


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Thin and Crispy Turkey Pizza
Mission Tortilla Factory , DCA DL
Serves 4-6

6 Mission® Soft Taco Size Flour Tortillas
1 tsp Basil
1 tsp Oregano
¼ tsp Garlic Powder
3 tsp Olive Oil
¾ cup Mozzarella Cheese shredded
½ cup Turkey diced
1 Green or Red Bell Pepper diced
¾ cup Tomatoes diced

Heat oven to 400 degrees F. In a small bowl combine basil, oregano and olive oil. Lightly brush one side of each tortilla with the oil mixture. Sprinkle equal amounts of turkey, green pepper and tomatoes over tortillas. Top each pizza with cheese. Place directly on rack in middle of oven and bake for 8 minutes until crisp.

<Source> Mission Foods


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Tonkatsu Sauce (Chicken Marinade)
1 cup Teriyaki Sauce
1 cup Soy Sauce
1 Tbl Red Wine Vinegar
1 cup Brown Sugar
½ cup Sherry Cooking Wine
2 Whole Bay Leaf
1 Tbl Ground Black Pepper
3 Tbl Fresh Ginger Root
2 Tbl Fresh Garlic

Mix ingredients and marinate chicken overnight in your refrigerator.

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Yogurt and Dill Dip
Aladdin's Oasis, Disneyland

1 c full fat yogurt
¼ tsp garlic puree
½ c cucumber, peeled and chopped
¼ tsp salt
1 tsp fresh dill, chopped
3 Lahvash/Lavosh bread
1 pita bread

Sprinkle salt over chopped cucumber and let stand for 10 minutes. Wrap cucumbers in cheese cloth and gently squeeze out the water. Mix all remaining ingredients in a mixing bowl and serve cold in a deep dish as a dip for Lahvash/Lavosh and pita bread.


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Does anyone have the recipe for the Valrhona Chocolate Truffle Cake served at Artist Point? I don't know if they'd even give that out or sell it, but I had some at our Disneymoon a couple of years ago and have been CRAVING it for some time now. If only they could MAIL me some... I'm getting DESPERATE to have it!

I have 2 versions of a Warm Valrhona Chocolate Cake in my file. This first is a clone/copycat/great pretender version. The 2nd comes from a chef that I don’t know ever worked for Disney. Maybe one of these will satisfy your craving in lieu of the original.

**Warm Valrhona Chocolate Cake**
from California Grill **Great Pretender**
Yields: 6-4 ounce individual chocolate cakes

6 oz butter
8¾ oz (by weight) Valrhona chocolate or extra bitter chocolate
3 whole eggs
3 egg yolks
2¾ oz (by weight) sugar
2 oz (by weight) all purpose flour

Melt butter and chocolate over double boiler. Whip the eggs, egg yolks and sugar until fluffy (approximately 10 minutes) on high speed in mixer. Reduce speed and slowly add flour. Then add melted chocolate and butter mixture until incorporated on low speed. Finally, butter and lightly flour the small molds and fill halfway with cake batter and bake 7-8 minutes at 400 degrees in convection oven.
Serve with a scoop of vanilla ice cream.

<Source> http://www.starprovisions.com/

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**Warm Valrhona Chocolate Cake**
from Chef Curt Wagner of Vong **Substitute only**
Makes 4 servings

½ c unsalted butter; plus extra for buttering the molds
4 oz good quality bittersweet chocolate; such as Valrhona
2 eggs
2 egg yolks
¼ c sugar
2 tsp flour; plus extra for dusting the molds

1. Lightly butter and flour 4 (4-ounce) molds, custard cups or ramekins. Tap out the excess flour, then butter and flour the molds again. Set aside.

2. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted, about 15 minutes.

3. In a large bowl of an electric mixer, beat together eggs, egg yolks and sugar until light and thick, about 5 minutes.

4. Remove melted chocolate from heat. With a wire whisk, beat the chocolate-butter mixture, by hand, until combined. Pour in the egg-sugar mixture and quickly beat in the flour, just until combined (do not overmix).

5. Equally divide the batter among the reserved molds. Place molds on a baking sheet in a preheated 450-degree oven. Bake for 7 to 10 minutes or until the sides are set but the center is still quite soft and wiggly. Remove from oven and invert each mold onto individual serving plates. Let stand for about 30 seconds. Unmold by lifting up one edge of the mold; the cake will fall out onto the plate. Serve immediately.

<Source> chef2chef.net

Indexes complete through this post.

 

[Tatania]

Hi, I am looking for the recipie for BREAKFAST PIZZA that is sevred at the CP Buffet in the morning?? My DS would like to make it in his Home Ec class at school. (the home ec teacher has asked for suggestions!) I LOVE to cook and bake so I LOVE this thread!! Joan

Breakfast Pizza
The Crystal Palace, Magic Kingdom, WDW
for 1 pizza

1 Pizza crust
1 cup scrambled Eggs
3 ounces Mozzarella cheese, shredded
3 ounces Cheddar cheese, shredded
2 ounces Sausage gravy (recipe below)

Spread gravy on pizza crust and top with eggs and cheeses. Place in oven and allow cheese to melt. Cut into sixteen pieces and place in pizza pan. Place in warmer until needed.

Sausage Gravy
Serves 6-8 people

2 cups milk -- hot
3 tablespoons flour
2 tablespoons yellow onions -- chopped
½ pound bulk sausage -- pork
Salt and pepper -- to taste

Heat a skillet and fry the sausage and onions until sausage is brown and onion is clear.
Drain off all grease except for 2 tablespoons. Stir in the flour and cook for just a minute, add the hot milk, stirring constantly until the mixture thickens. Season with salt and pepper.

 

[Joan S.]

Breakfast Pizza
The Crystal Palace, Magic Kingdom, WDW
for 1 pizza

1 Pizza crust
1 cup scrambled Eggs
3 ounces Mozzarella cheese, shredded
3 ounces Cheddar cheese, shredded
2 ounces Sausage gravy (recipe below)

Spread gravy on pizza crust and top with eggs and cheeses. Place in oven and allow cheese to melt. Cut into sixteen pieces and place in pizza pan. Place in warmer until needed.

Sausage Gravy
Serves 6-8 people

2 cups milk -- hot
3 tablespoons flour
2 tablespoons yellow onions -- chopped
½ pound bulk sausage -- pork
Salt and pepper -- to taste

Heat a skillet and fry the sausage and onions until sausage is brown and onion is clear.
Drain off all grease except for 2 tablespoons. Stir in the flour and cook for just a minute, add the hot milk, stirring constantly until the mixture thickens. Season with salt and pepper.

Hi, THANKS so much for taking the time to post this!! It is still one of my DS favorites!! And we just dined at the CP two weeks ago! Joan

 

[Tatania]

Posted on another thread.

Italian Margarita

Here's the recipe I got from the bartender at Alfredo's
6oz margarita mix
1oz Julia grappa
1oz lemonchello
Mix and freeze

We did find that it makes a BIG difference if you use a different kind of grappa.
These are a huge hit at all our parties!
Enjoy!

 

[Mrs. M. Mouse]

Loving this thread! I am on pg 33 and have also checked the index and didn't find this recipe. if anyone has come across it or is heading down and eating at Akershus in Norway for the storybook lunch or dinner could you please ask for the recipe for their

Traditional Kjottkake
Ground beef and pork patty served with garlic mashed potatoes,
seasonal vegetables and Lingonberry sauce

it was my husband's favorite at our meal and I didn't think to ask for a recipe! thanks.

now off to read the rest lol...

 

[Tatania]

Loving this thread! I am on pg 33 and have also checked the index and didn't find this recipe. if anyone has come across it or is heading down and eating at Akershus in Norway for the storybook lunch or dinner could you please ask for the recipe for their

Traditional Kjottkake
Ground beef and pork patty served with garlic mashed potatoes,
seasonal vegetables and Lingonberry sauce

it was my husband's favorite at our meal and I didn't think to ask for a recipe! thanks.

now off to read the rest lol...

Kjottkaker
Akershus Royal Banquet Hall, Norway, Epcot

1 pound ground pork
1 pound ground beef
2 ounces minced shallots
2 ounces minced capers
5 ounces steamed beets
2 tablespoons Dijon mustard
to taste kosher salt
to taste pepper
olive oil

Steam beets just until knife tender, peel and small dice. Mince all vegetables and mix all ingredients together. Test a small amount for seasoning. Form 1 to 1 ½ ounce portion patties. Pan fry in olive oil to medium well.
Note: Canned beets can be used.

 

[Mrs. M. Mouse]

CORN CHOWDER

3 tbsp Butter
2/3 cup Flour
7 oz Diced Onion (1 medium)
7 oz Peeled Diced Potato (1 medium)
1 quart Milk
¼ cup Chicken Stock
13 oz Creamed Corn (1 small can)
10 oz Frozen Corn (1 small box)
2 tbsp Salt
¼ tsp White Pepper

Over low heat, melt butter, onions and sauté’ until tender/translucent. Add flour, cook approx. 5 minutes stirring continuously. Add remaining ingredients and whisk together. Simmer ½ hour or until potatoes are tender. Adjust seasoning and serve. Yield: Eight, 8 oz portions

I just finished making this chowder. It tastes delish! the only thing I would change in future is the ammount of salt. 2 tbsp is alot of salt and I ended up having to put in an extra peeled potato to try to cut down of the salt.

I also made some biscuits from my own recipe book in the shape of mickey heads to go along...will take a pic later to share.

 

[Mrs. M. Mouse]

Kjottkaker
Akershus Royal Banquet Hall, Norway, Epcot

Thank you so much! Dh will Love this!!!

 

[PennieGirl]

I would love the recipe for the Sauerbraten from Biergarten if anyone has it.

 

[Tatania]

I would love the recipe for the Sauerbraten from Biergarten if anyone has it.

Sauerbraten
Served at Biergarten Restaurant, Germany Pavilion, Epcot

Sauerbraten Marinade
1 pound onions, peeled, diced
½ pound carrots
½ pounds celery, diced
1 ounce minced garlic
1 quart red wine vinegar
1 quart red wine, 3 liter bottles
½ ounce fresh thyme
3 each whole cloves
1 each bay leaves
1 teaspoon salt
2 teaspoons cracked black pepper
10 pounds beef eye round

1. Combine all of the ingredients except the beef.
2. Mix thoroughly.
3. Add the beef eye round, and let marinade for at least 4-5 days.


Sauerbraten Sauce

6 ounces ginger snap cookies
¼ cup tomato paste
8 ounces burgundy wine
64 ounces sauerbraten drippings
64 ounces demi-glaze
16 ounces sauerbraten marinade
8 ounces roux

1. Heat sauerbraten drippings, sauerbraten marinade, and demi-glaze to a simmer.
2. Add the tomato paste.
3. Let simmer for about 30 minutes.
4. Mix together the ginger snap cookies and burgundy wine in a separate container.
5. Add this to the demi-glace mixture.
6. Let simmer for another 30 minutes.
7. If the sauce is too thin add enough roux to thicken.
8. Strain sauce.

Sauerbraten Cooking

Method
1. Braise the marinated eye rounds of beef.
2. Sauté until all sides have been browned.
3. Place in a roasting pan. Place half sauerbraten marinade and half demi-glace in the pan to cover 3/4 of the browned eye rounds of beef.
4. Cover with foil.
5. Place in a 375 degree oven.
6. The sauerbraten can be removed from the oven when the meat is tender by the feel of a meat fork. Approximately 3-4 hours.

NOTE: Reserve the liquid that the eye rounds were cooked. This will be used for the sauerbraten sauce. Also the sauerbraten is best when the marinated eye rounds are cooked the day before. Slice the cooked sauerbraten, and place in a pan. Ladle the sauerbraten sauce over the cooked sauerbraten and reheat in a 350 degree oven for approximately 30-45 minutes.

 

[Tatania]

I just finished making this chowder. It tastes delish! the only thing I would change in future is the ammount of salt. 2 tbsp is alot of salt and I ended up having to put in an extra peeled potato to try to cut down of the salt.

I also made some biscuits from my own recipe book in the shape of mickey heads to go along...will take a pic later to share.

That dish looks gorgeous and the Mickey shaped biscuits are TOO cute. It's inspired me to try it. There's a thread for sharing your Disney dishes in this section and you could also show this dish there.

 

[Mrs. M. Mouse]

Thanks Tatania. I'll take a look there once I've finished reading this one...on pg 68....just about 100 more to go lol...

Oh my So soory tatania I spelled your name wrong to begin with. must pay more attention to the little details!!!

 

[greeneeyes]

My DD now wants to make Mickey head biscuits.

That looks great and the soup is yummy.

 

[piratesmate]

I'm adding a few recipes from Epcot restaurants today.

Asian Shrimp Cocktail Plate
from Le Cellier, Epcot
Yield: 6 servings

1 medium peeled carrot, julienned
½ red onion, julienned
½ c julienned napa cabbage
½ red bell pepper, julienned
1 tsp freshly chopped cilantro, plus 6 whole stems for garnish
1½ lb poached shrimp (see note)
¼ c horseradish chili sauce (see note)
3 Tbl wasabi dressing (see note)
Kosher salt to taste
Finely ground black pepper to taste
6 (16-ounce) Asian style to-go boxes

1. Combine carrots, onions, cabbage, bell pepper, chopped cilantro, salt, pepper and 3 tablespoons wasabi dressing in a bowl. Toss until all vegetables are coated with dressing.

2. Mix shrimp and half of horseradish chili sauce.

3. Divide wasabi slaw among boxes. Lean boxes on sides onto plates. Divide shrimp to place over slaw. Spoon remaining chili sauce on plates. Drape box with a whole cilantro stem.

Wasabi dressing

1 Tbl sugar
¼ c rice-wine vinegar
1½ Tbl dry wasabi powder
2/3 c mayonnaise
to taste salt & pepper

Dissolve sugar in rice-wine vinegar. Mix in dry wasabi powder until mixture becomes a thick paste. Whisk in mayonnaise until smooth. There should be no lumps. Season with salt and pepper.

Horseradish chili sauce

2/3 c cold ketchup
1 tsp prepared horseradish
4 drops Tabasco
4 drops Worcestershire
¼ lemon, juice only
to taste salt & pepper
2/3 c Asian Chili Sauce

Mix cold ketchup, prepared horseradish, Tabasco, 4 drops Worcestershire and lemon juice. Season with salt & pepper. Mix 2/3 cup of ketchup mixture with 2/3 cup Asian chili sauce. Season with salt & pepper.

Poached shrimp

1 gal water
2 Tbl Kosher salt
2 Tbl Tabasco
2 lemons, juice only
1 tsp crushed red pepper flakes
1 tsp black peppercorns
1½ lb shrimp, 48-52 count

Mix water, Kosher salt, Tabasco and lemon juice in pot. Place crushed red pepper flakes and black peppercorns in coffee filter. Tie with string to secure. Add to water. Boil. Add peeled, deveined (tail-off) shrimp. Cook 5-7 minutes or until shrimp turn pink and curl tightly. Remove shrimp. Chill in freezer until cold. Refrigerate until ready to serve.

<Source> Orlando Sentinel

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ASIAN SLAW AND VINAIGRETTE
Mitsukoshi Restaurant, Japan

1 c Edible-pod pea slivers
1 c Carrots, shredded
2 c Finely cut shreds cabbage
½ c Fine slivers fresh ginger
1½ Tbl Oriental sesame oil
¼ c Reduced-sodium soy sauce
1½ Tbl Rice vinegar
1½ Tbl Mirin (sweet sake)
1½ Tbl Sugar
1½ Tbl Lime juice
1 Small garlic clove, minced

In a bowl, mix peas, carrots and cabbage. In a 6-8" frying pan on medium-high heat, mix ginger and sesame oil; stir until golden, 2-3 minutes. Remove from heat and stir in soy sauce, rice vinegar, mirin, sugar, lime juice, and garlic.

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Beef Barley Soup
from Le Cellier
servings: 8

2/3 lb onion - diced medium
2/3 lb celery - diced medium
5 1/3 oz carrot - diced medium
5 1/3 oz leeks - sliced 1/2 " thick
2 2/3 oz butter
2 oz roasted garlic puree
1 1/3 qt beef stock, broth or low sodium bouillon
1 lb Prime rib chunks - medium dice
1/3 oz kosher salt
1/3 oz black pepper
2 tsp dried oregano
2 tsp dried basil
1/3 tsp crushed red pepper
5 1/3 oz precooked barley
2 fl oz red wine

In a large sauce pot, heat the butter until fully melted. Add the onion, celery, carrot, and leeks and sauté until tender, about 6 to 7 minutes over medium heat. Add the red wine and scrape the bottom of the pot, and reduce the wine by ¾. Add the beef stock, puree of roasted garlic, meat and spices. Cook together for 1½ hours or until the flavors have blended together. Add the pre-cooked barley.

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Black Forest Cake
Biergarten, Germany

Cake
5 eggs
¼ tsp baking powder
3 egg yolks
¼ tsp baking soda
2/3 c sugar
1½ tsp pure vanilla extract
¾ c cake flour, sifted
6 Tbl cocoa, unsweetened (use a Dutch brand if possible, e.g. Droste)

Preheat oven to 350F. Grease 3 8-inch round cake pans and line bottoms with waxed paper. In a medium sized mixing bowl, combine eggs, egg yolks, and sugar. Beat until thick and light. Sift together flour, cocoa, baking powder, and baking soda. Gradually fold flour mixture into egg mixture. Add vanilla extract last and pour batter into 3 cake pans. Bake for 18 to 20 minutes, or until tops spring back when pressed lightly with your finger. Cool on wire rack for 10 minutes before removing from pan.

Syrup

1/3 c water
3 Tbl kirsch (cherry liqueur)
½ c sugar

Combine water and sugar in a small saucepan and bring it to a boil. Remove mixture immediately and let cool. Stir in kirsch.

Filling & Frosting

1¼ c cherry pie filling
2½ c heavy whipping cream, whipped
3 Tbl kirsch
340 g dark chocolate, shaved

Mix together cherry pie filling and kirsch. Put 1 layer of cake on a flat plate. Brush top of first layer with syrup. Spread a layer of cherry mixture over syrup, spreading evenly. Add second layer of cake and spread with more syrup. Add another layer of cherry mixture, then a layer of whipped cream on top of that. Top with third layer of cake and brush with any remaining syrup. Frost top of cake with a thick layer of whipped cream, leaving sides exposed to show layers, and decorate with additional cherries. Sprinkle entire cake with shaved chocolate and refrigerate for 1 hour.

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Blueberry Muffins
The Land, Epcot
Makes 12

¾ c bread flour
¾ c cake flour
½ c sugar
¾ tsp salt
2 Tbl dry milk powder*
3 tsp baking powder
¼ c shortening
½ c water*
2 egg whites
½ c blueberries, fresh or frozen

Preheat oven to 350 degrees F. In a bowl, sift together flours, sugar, salt, dry milk powder and baking powder. Cut in shortening with a pastry cutter and blend until lumps are about the size of peas.

Combine the water and egg whites with a fork, do not whip. Add to dry ingredients and mix only long enough to moisten. Batter will be lumpy. Add blueberries.

Spoon into paper-lined muffin tins and bake for 20-25 minutes or until nicely browned.

*Can use liquid milk instead of milk powder and water, if desired. They can be topped with sugar crystals, found in gourmet food shops.

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Braised Napa Cabbage
Coral Reef Restaurant, Epcot

3 slices bacon minced
2 purple shallots minced
1 tsp white vinegar
8 c napa cabbage shredded ,
salt , pepper, sugar
Sauté minced bacon in a large hot skillet until crispy, Add Shallots and continue cooking until transparent. Deglaze pan with white vinegar, and add shredded cabbage. Reduce heat and cook until just tender ( approx 15 minutes) Season with salt and pepper to taste and add sugar if cabbage is at all bitter.

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Butterfinger Cheesecake
Epcot Catering

1 lb cream cheese
1 c powdered sugar
¼ c sour cream
3 eggs
¼ c caramel
¼ c chocolate covered peanut butter bars, coarsely chopped (recommended: Butterfinger)
Preheat oven to 300 degrees F.
Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.
<Source> Food Network: “This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.”

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Butterscotch Bread Pudding
from Le Cellier Steakhouse, Epcot
Yield: 12 servings

1 1/16 lb Texas Toast
¾ lb milk
1 1/8 lb eggs
¼ lb condensed milk, sweetened
1 ½ fl oz orange juice
1/8 oz salt
1/8 oz nutmeg
¾ oz fresh vanilla

Cut Bread into cubes. Mix wet ingredients & spices together. Soak bread in wet mixture for about 1 hour. Fill ramekins ½ full with bread mixture.
Place butterscotch candy in center & fill up with more bread. Bake for 20-25 min. at 285.

Butterscotch Candy
Yield: 20 servings

¼ lb butterscotch chips
¼ lb white chocolate chips
2 fl oz heavy cream

Melt white chocolate & butterscotch chips in a microwave. 1 min. to start then 10 seconds at a time until smooth. Heat cream just to boiling. Add to chocolate & chips. Mix well. Place in a small baking dish lined with plastic wrap. Cool & cut into cubes about .75 ounces each.

Indexes updated through this post.

 

[piratesmate]

I'm copying this request into our thread to keep all requests together.

Hey everyone! I really, really want the recipe for the mini lemon tarts from the concierge lounge at the Grand Floridian Resort. I love those things and I really want to make them, so if you have the recipe please let me know. Thanks!

 

[hepkat17]

Boma - Butternut Squash soup

Crystal Palace - not sure the name, but it was a penne pasta with chicken, mushrooms in a alfredo like sauce

Wolfgang - their butternut squash soup

Boardwalk Hotel - One of their restaurants makes a very very good creamy beer cheese soup.

Any of this would be much appreciated.

 

[piratesmate]

First, let me you to The DIS! It's always nice to "see new faces." There are lots of great Disney recipes here.

Boma - Butternut Squash soup

Crystal Palace - not sure the name, but it was a penne pasta with chicken, mushrooms in a alfredo like sauce

Wolfgang - their butternut squash soup

Boardwalk Hotel - One of their restaurants makes a very very good creamy beer cheese soup.

Any of this would be much appreciated.

We can help with most of these right off. There is an index for this thread "stuck" to the top of this forum: http://www.disboards.com/showthread.php?t=1777635 - in case you need to look for any others.

Boma Butternut Squash Soup - There are 2 versions posted: page 22 & the Fall version on page 136

Crystal Palace pasta dish - Maybe you mean their Wild Mushroom Bacon Pasta with Basil Asiago Cream Sauce? That recipe can be found on page 90.

Wolfgang Puck Café Butternut Squash Soup - That was posted on page 22.

Boardwalk's Big River Grille - Someone posted a clone/copycat/similar recipe for the Bailey's Beer Cheese Soup on page 26. So far, no one has been able to get the original recipe, which is why a clone is posted.

If you want to request a recipe directly from WDW, there are some links & tips for doing so in the index thread (link above) - in post #4.

 

[disney54us]

Hi everyone, been MIA for way to long. Wow over 1000 recipes!!! I received my Summer DVC mag and for this seasons recipe they have Pan Roasted Gulf Red Snapper with Zucchini, Confit Tomatoes and Artichoke-Fennel Nage from the Flying Fish. It is very long and has many ingredients so b/f posting just want to make sure there is interest in it being posted. Let me know