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

[redzinner]

Red Snapper in Escabeche
Barcelona, Spain, Epcot Food and Wine Festival 2009

Muchas Gracias, Tatania!

 

[Msblowfish]

If anyone has the recipe for the cabernet braised short ribs from France I would be eternally grateful. I could have eaten 20 plates of this. My favorite of the F&W festival this year.

Thanks
Sharon

 

[Hmbldr]

If anyone has the recipe for the cabernet braised short ribs from France I would be eternally grateful. I could have eaten 20 plates of this. My favorite of the F&W festival this year.

Thanks
Sharon

This was posted by kidcoos3 just a short time ago (11/1)....

Beef Short Ribs with Mashed Potatoes


Paris, France Kiosk

Ingredients for Beef Short Ribs:
2 cups cabernet wine
3 sprigs of rosemary
3 springs of thyme
1 whole garlic clove, minced
½ cup pearl onions
½ cup chopped button mushrooms
1 teaspoon black peppercorns
To taste salt
To taste pepper
4 pounds beef ribs

Method of preparation:
In an oven-safe dish, add all ingredients together.
Cover dish and refrigerate for 12 hours.
Uncover the dish and place in a 280° - 300° for 2 ½ hours or until tender.

Ingredients for Mashed Potatoes:
4-6 potatoes, peeled
1/4 cup butter
1/2 cup heavy cream or milk
To taste salt
To taste pepper

Method of Preparation:
In a large pot, place peeled potatoes and cover with water. Bring to a boil. Let them cook until soft.
Drain the water and place the potatoes in a large bowl. Using a hand mixer, mash the potatoes first.
Add butter and heavy cream. This will make for smoother mashed potatoes.
Season with salt and pepper.

 

[piratesmate]

Florentiner cookies at Biergarden
Does anyone have the recipe for these cookies? Thanks.

<snip>
But I am wondering if anyone has a recipe to the California Grill 3 cheese flatbread with sun dried tomatoes? I looked at other websites and this one is no where to be found so I was just curious if anyone has it Thanks

Thanks to Tatiana, I sent in a request for a new version of the chimichurri served at Argentina. There is a recipe on the boards - but it was definitely incorrect. Well, it took a couple of weeks to get a response, but I got one! She even sent along a couple of other recipes for our files. <snip>

I've already added these to the index, but just for clarification...were all of those from the '09 F&W Festival? I like to keep them marked appropriately in the index. Thanks

Does anyone have the recipe for the potato soup at Biergarten? I love that stuff, and I had the recipe, but can't find it!!!!

One of the WDW menu sites lists this as: "Cream of Potato and Leeks with Pretzel Croutons" I've added it to the request list as well as the others in this post.

Indexes complete through this post.

 

[kidcoos3]

I had the chimichurri at the 08 F&W - I believe they also had it at the 09 Festival. The original recipe was supposed to be from 07. When I sent my e-mail request in, I asked for the Chimichurri that was served during 08.

 

[Tatania]

Yay, I finally managed to get my favourite dessert in WDW! Big thanks to Grand Floridian Pastry Chef Erich Herbitschek.


TROPICAL FRUIT CREME BRULEE
Citricos, GRAND FLORIDIAN RESORT & SPA
Yield – 10 -12 servings – depending on size of dish

1 ¼ cup Heavy cream
2 Cups Tropical Fruit Puree
2 Cups Egg yolks
10 Oz Sugar


Set oven to 300 degrees. Place cream, tropical fruit puree and sugar into kettle. Bring temperature up to 160°. Add egg yolks to cream mixture while whisking continuously. Pour into bowls right away before mixture cools. Place 2 quarts of HOT water into the pans holding bowl after the bowl are full. Place into oven preset to 300°. – bake approximately 45 minutes. After 45 minutes check to see if firm – if firm remove from oven and slowly cool. Then chill. Before serving sprinkle with sugar and torch with appropriate gas torch

NOTE***It is important to get the cream and milk temperature as hot as possible without cooking the yolks when tempering.

NOTE**** Tropical fruit puree may not be readily available at your local supermarket. The fruit puree we use comes from Boiron, in France, and contains passion fruit, mango, pineapple, and lime in equal parts.

 

[Tatania]

Got some really good recipes today including from the Party for the Senses. Enjoy!


Blood Orange Margarita
La Cava del Tequila, De San Angel Inn, Epcot

Serving: 1
1/8 Cup Triple Sec Arrow
3/4 Cup Puree Orange Blood
1/8 Cup Tequila El Mayor Blanco
1/2 Fresh lime
3/8 Cup Hibiscus Syrup
1 Small container of Hibiscus Salt

Combine the Blood Orange puree, Triple Sec Arrow, Tequila Blanco or Silver, Hibiscus Syrup, and lime. Add ice and shake or mix well.
Spread a small amount of the hibiscus salt on a small plate. Moisten the outer rim of the serving glass. Then dip the rim into the salt to lightly coat.

Pastelon De Verduras con Salsa De Tomatillo y Culantro(Latin Style Lasgana)
Party for the Senses 2009, Chef Jarrod Pearman, BoardWalk Catering, Disney’s BoardWalk
Yield: 8 servings

Pastelon De Verduras

Boca, Rice, and Veggie:
• 1 lb. Boca Burger
• ½ lb Cooked Brown Rice
• ½ cup Chopped Broccoli
• ½ cup Cut Corn
• ½ cup Finely Chopped Carrot
• ½ cup Diced Yellow Onion
• ¼ cup Diced Red Bell Pepper
• ¼ cup Diced Green Bell Pepper
• ¼ cup Diced Yellow Bell Pepper
• 2 tbls Olive Oil

• 4 Large Ripe Plantains Sliced Length wise ¼ “ thick

Sauce:
• 2 cups Crushed Tomato
• ¼ cup Chopped Spanish Green Olives
• ½ lb Chopped Pimientos
• 2 tbls Capers
• ½ cup Chopped Yellow Onion
• 2 tbls Fresh Chopped Garlic
• 2 tbls Olive Oil
• 1 tsp Sea Salt
• 1 tsp Table Grind Black Pepper
• 1 tsp Cumin Powder

Topping:
• 1 lbs Black Diamond Cheddar (shredded)
• 1 lbs Manchego Cheese
• ½ lbs Asiago Cheese (shredded)
• ¼ cup Fresh Oregano (chopped)
• 3 each Whole Eggs (whip till mixed)

Salsa De Tomatillo y Culantro

• 8 each Fresh Whole Tomatillos (Husked)
• ½ each Poblano Pepper (chopped)
• 1 each Jalapeno Pepper (chopped)
• ½ each Red Bell Pepper (chopped)
• ½ each Green Bell Pepper (chopped)
• ½ each Yellow Bell Pepper (chopped)
• 3 Tbls Fresh Culantro or Cilantro (chopped)
• 2 cloves Garlic (chopped)
• ½ Small Sweet Onion (chopped)

Method of Preparation

1. Boca, Rice, and Veggie: In a skillet heat up Olive Oil, add the Yellow Onion, Red, Green, and Yellow Bell Peppers, Carrot, and Broccoli. Sautee till tender. On Low heat add the Boca Burger, Brown Rice, and Cut Corn. Continue to mix and cook on Low heat for 5 minutes. Remove from heat and set aside.
2. Sauce: In Sauce Pot heat Olive Oil. Add Yellow Onion, cook till tender. Add Garlic, Pimientos, Green Olives and Capers. Sautee ingredients for 2 minutes. Add Crushed Tomato Sea Salt, Black Pepper, and Cumin. On Low Heat bring sauce to simmer. Allow to simmer for 5 minutes. Remove from Heat.
3. Filling: In Large Mixing Bowl Blend the Boca, Rice, and Veggie with Sauce till Thoroughly Mixed. Set Aside.
4. Topping: In Mixing Bowl, Blend the Black Diamond Cheddar, Manchego, and Asiago Cheese with Fresh Oregano, and Whipped Eggs. Set Aside.
5. Salsa: Take the Husked Tomatillos and cut 4 sections. Place on sheet pan. Roast in oven at 350 F for 15 to 20 minutes. Transfer Tomatillos to Sauce Pan. Add Remaining Ingredients. On Medium Heat blend ingredients together for 5 minutes. Set aside.
6. Assembly: Using a Non-Stick 15 ½“ x 10 ½” Lasagna Pan.
• Step One: Start with a ½ ” Layer of the Filling spread evenly across bottom of Pan
• Step Two: Take sliced Plantains and layer evenly across Filling.
• Step Three: Spread another ½ “ layer of filling and layer of Plantains
• Step Four: Add final layer of filling spreading evenly.
• Step Five: Take the Cheese Topping and spread evenly across top

7. Cooking: Pre-Heat Oven to 350F, Place Pastelon in Center of Oven. Bake for 40 minutes.
8. Remove Pastelon form Oven. Place on Cooling Rack; allow to rest for 10 minutes.
9. Cut Pastelon into Triangles.


Presentation or Assembly

1. Place the Triangle Cut of Pastelon in center of Dinner Plate. Ladle 2oz. of the Salsa across center of Pastelon. Triangle. You are now ready to serve.
*Optional: You can also accompany the Pastelon with Micro, or Baby Greens gently tossed with fresh squeezed Lime, Olive Oil, and Salt and Pepper to taste.

Party for the Senses 2009 - Coconut Yogurt Green Tea Cup is at the back.

Coconut Yogurt Green Tea Cup -
Party for the Senses 2009, Carlos Salazar, MGM Grand Hotel, Las Vegas
X1 serving/X20 servings

Mango Passion Jelly
Passion Fruit Puree 250 gr/5000 gr
Mango Puree 250 gr/5000 gr
Sugar 75 gr/1500 gr
Gelatine Sheets 2.5 /50

Coconut Yogurt
Yogurt 135 gr/2625 gr
Powdered sugar 85 gr/1680 gr
Coconut puree 525 gr/10500 gr
Gelatine Sheets 1.25 each/25 each
Whipped cream 265 gr/5250 gr
Coconut Compound 5 gr/100 gr
Vanilla beans 0.5/10 each

Green Tea Mousse
Heavy cream 188 gr/3750 gr
White Chocolate 282 gr/5625 gr
whole eggs 94 gr/1875 gr
Sugar 19 gr/375 gr
Gelatine sheets 4 each/80 each
Green tea powder 1.5 gr/30 gr
Whipped cream 63 gr/7500 gr

Procedure:
Mango Passion Jelly:
Boil fruit purees with sugar. Presoak gelatine in cold water and add. Pour into 3 oz cups and refrigerate for 1 hour.

Coconut Yogurt:
Heat up coconut puree with vanilla beans and sugar. Presoak gelatine and add. Add coconut flavor and cool down to about 80 °F. Add yogurt and fold in whipped cream. Pour into cups half way and refrigerate for two hours.

Green Tea Mousse:
Boil heavy cream. Mix eggs and sugar in separate bowl. temper mix with 1/4 of the boiling cream. Mix all togheter as making Creme Anglaise. Add presoaked gelatine and chopped white chocolate. coold down over ice to 80 °F. Fold in whipped cream. Pour into cups and refrigerate for two hours.
Garnish with diced mangos.


Raspberry Hazelnut Chocolate Cake
Party for the Senses 2009, Carlos Salazar, MGM Grand Hotel, Las Vegas
For 1/4 sheet/5 sheets

Hazelnut Biscuit (Sponge Cake)
Yield 1/4 sheet/5 sheets
Clarified butter 75/1500 gr
Sugar 112/2225 gr
Hazelnut Flour 75/1500 gr
Almond Flour 75/1500 gr
Whole eggs 112/2225 gr
Vanilla extract 3/60 gr
Sea salt 0.5/10 gr
A.P. bread flour 30/600 gr

Chocolate Raspberry Silk
Raspberry puree 250 gr/5000 gr
Heavy Cream 500 gr/10000 gr
Chocolate 64% 470 gr/9400 gr
Butter 70 gr/1400 gr
Raspberry Compound 70 gr/1400 gr


Praline Chocolate Milk
Half & Half 188 gr/3750 gr
Sugar 18 gr/375 gr
Egg Yolks 38 gr/750 gr
Gelatine 2.5 each/50 each
Chocolate 64% 65 gr/1300 gr
Milk chocolate 25 gr/500 gr
Gianduja Chocolate 25 gr/500 gr
Whipped cream 300 gr/6000 gr

Procedure
Hazelnut Biscuit : Combine all ingredients, except the flour, in order with the whisk. Whisk at high speed for 10 minutes. Fold in the flour. Pipe into molds. Bake at 375 °F/190 C for about 15 minutes.

Chocolate raspberry silk : Whip heavy cream and raspberry puree to soft peak. Melt chocolate in microwave with butter to 110 °F. Fold in chocolate into cream and add compund. Spread ontop of biscuit and refrigerate for 2 hours.

Praline Milk chocolate mousse: Boil half & half. Mix yolks and sugar in a separate bowl and temper with hot half & half. Cook together as Creme Angalise to 80 °F. Remove from heat and add pre-soaked gelatine. Add finely chopped chocolates and stir until disolved. cool down to 70 ° F and fold in soft peak whipped cream. Spread mixture on top of chocolate silk and freeze overnight.

 

[Blytheny]

Does anyone have a current recipe for the Oreo Bon Bons at Cape May Cafe?? We were there in late October, and the waiter gave our e-mail info to the chef/staff, who then nicely sent me an e-mail w/ the recipe..... that I somehow deleted.

I've looked it up, and have found it on here as well as other sites... and all the recipes are the same.

The problem?? It doesn't match what we ate!!

Our oreo bon bons were dusted in some kind of cocoa powder, with a little flower of icing on top, not dipped in a ganache.

If anyone has this most recent recipe, I would greatly appreciate it... I'd like to make them over Thanksgiving!!

Thanks!

 

[Tatania]

Does anyone have a current recipe for the Oreo Bon Bons at Cape May Cafe?? We were there in late October, and the waiter gave our e-mail info to the chef/staff, who then nicely sent me an e-mail w/ the recipe..... that I somehow deleted.
Thanks!

Originally Posted by cnorth
Does anyone have the recipe for the potato soup at Biergarten? I love that stuff, and I had the recipe, but can't find it!!!!

One good reason to post your Disney recipes here (if they are not already listed in the index), is because you have access to them should you lose them, accidently delete them from your computer, or lose them in a computer meltdown. We get people posting here quite frequently looking for "lost" recipes - which would be available if they had been posted and shared initially. My recipe collection is in a Word doc. but when I post them here, I know I can always come back and retrieve the recipes in case the document gets wiped out.



POTATO LEEK SOUP
Biergarten Restaurant, Epcot Walt Disney World
Serves: 8 people

3 cups Potatoes (peeled and diced)
1 cup Onions (peeled and diced)
1 cup Leek (cleaned and diced)
5 cups Chicken Stock 1 cup Heavy Cream
2 tsp Butter
Salt, to taste.
White ground Pepper, to taste
¼ cup Chives, chopped for garnish

Sauté the onions and leeks with the butter in a medium size pot. Then add the diced potatoes and cover with chicken stock. Cook until the potatoes are soft. Use hand blender and blend the soup till smooth, being careful as it will be hot. Stir in the heavy cream. Taste and season with salt and pepper. Just before serving garnish with the chopped chives and sautéed sliced leeks.


LINZER TORTE
Biergarten Restaurant, Epcot Walt Disney World
Serves: 8 people

½ cup Soft Butter
½ cup Granulated Sugar
2 cups Ground Hazelnuts
3 each Eggs
1½ teaspoon Cinnamon
1 cup All Purpose Flour
½ teaspoonBaking Powder
1 cup Raspberry Jam Filling

Mix flour, baking powder, hazelnuts and cinnamon together.
Cream butter and sugar. Alternate, adding 1/2 cup of flour mixture at a time, adding 1 egg at a time while mixing. Grease 8 inch pan and spread half of the cake mixture on the bottom of the pan. Spread raspberry jam on top of the cake mixture. With the remainder of the mixture, use a pastry bag and pipe lattice design across the pan. Bake at 325°F for approximately 40 minutes, or until firm to touch. Let the cake stand for 10 minutes, then carefully flip cake out of the pan. Cool overnight.


Country Potato and Cabbage Soup
From the kitchens of the Swan & Dolphin
Serves 4

3 Tbsp extra virgin olive oil
4 ounces thick cut bacon diced
1 large onion thinly sliced
1/2 cup dry white wine
6 parsley sprigs
6 thyme sprigs
1 bay leaf
1 lb small red potatoes thinly sliced
1 large leek thinly sliced and rinsed well
6 cups chicken stock
1 lb green cabbage finely shredded to = 4 cups
salt and freshly ground pepper
2 tbsp snipped chives
three 1/2 inch thick slices of country bread cut into cubes
2 garlic cloves lightly smashed
2 Tbsp minced parsley

In a soup pot, heat 1 tablespoon of the oil. Add the bacon and cook over moderately high heat until crisp, 5 minutes. Add the onion and leek and cook over low heat until softened, 10 minutes. Add the wine and simmer until nearly evaporated, 5 minutes.

Tie the parsley sprigs, thyme sprigs, and bay leaf with strings. Add to the pot along with the potatoes and stock. Bring to a boil then simmer until the potatoes are tender, about 10 minutes. Add the cabbage.
Season with salt and pepper, simmer until the cabbage is tender, 10 to 15 minutes longer. Discard the herb bundle. Stir in the chives.

Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil. Add the bread and garlic. Cook over moderate heat, stirring until the croutons are golden brown, 6 minutes. Discard the garlic. Season with salt and sprinkle with the minced parsley.

Presentation:
Ladle the soup into deep bowls. Sprinkle with the croutons and serve.

 

[princess110607]

Does anyone have the recipe for the Back Country Cobbler at Boatwrights...Port Orleans Riverside? Thanks!

 

[Tatania]

Does anyone have the recipe for these cookies? Thanks.

RASPBERRY FLORENTINE COOKIE
Biergarten Restaurant, EPCOT WALT DISNEY WORLD
Serves: 8 people

1 sheet (24 x 16 x ½ inches) Cookie dough (see below)
2 cups Raspberry jam
1½ cup Almond slices, blanched

Lay short cookie dough on sheet tray. Smear with jam (apricot, raspberry, or jam of your choice). Sprinkle with almonds. Bake at 375 degrees for 15-18 minutes. When cooled, cut into pieces.

*Short dough is a simple recipe that has many uses. The kitchen uses it to create cookies of different flavor or line tart pans.

Press-In Pan Cookie Dough
• 2 cups a.p.flour
• ½ t table salt
• ½ t baking powder
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1.2 tsp. vanilla

Whisk together in a bowl and set aside; flour, baking powder, salt.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld.
Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined - not a second longer.
Place the dough on a paper lined sheet pan and press the dough out as flat as possible so it can cool quickly. Cover in plastic wrap refrigerate from 30 minutes - 4 hours, so it is firm.
Roll out the dough into a rectange sheet - 3 mm thick. Put on 24 x 16 x ½ sheet.

My note: The dough recipe makes enough to spread into a jelly roll pan - so about half the sheet size. When the edges where done the middle is still very soft, so may need to keep it in longer. Tastes very good.

Gingerbread Cookies
Disney’s Grand Floridian Resort & Spa
Makes 36 cookies

2 sticks softened butter
2 1/2 cups confectioner’s sugar, sifted
2 eggs
1 1/4 teaspoon baking powder
1/2 teaspoon salt
3 2/3 cups all purpose flour
2 1/2 teaspoons ground cinnamon
2 1/4 teaspoons ground coriander
2 teaspoons ground star anise
1 teaspoon ground fennel
1 teaspoon ground ginger
1 teaspoon ground clove
1/4 teaspoon ground mace

Ingredients for decorations optional
1/4 cup milk
1 cup colored sugar granules

Directions
1. Cream the butter and sugar in a large mixing bowl until smooth using an electric mixer. Add the eggs and mix until combined.
2. Sift all the remaining dry ingredients in a separate large mixing bowl and mix well. With the mixer on low, slowly add the dry ingredients to the butter mixture until a dough forms
3. Remove dough from the bowl and wrap in plastic wrap; place in refrigerator until firm, two to four hours.
4. Preheat oven to 350 degrees and grease cookie sheets.
5. Remove dough from refrigerator and allow dough to sit at room temperature for about 15 minutes, until pliable. Divide dough in half and place on floured work surface. Using a rolling pin, roll the dough out until about 1/8 inch thick. While rolling, flour the work surface and rolling pin as needed.
6. Cut out desired cookie shapes with cookie cutters. Transfer cookies to a greased cookie sheet, placing them 1 inch apart.
7. Lightly brush cookies with milk and sprinkle with sugar granules as desired.
8. Bake until firm and edges begin to darken, 10-14 minutes. Allow cookies to cool on the cookie sheet for a minute, then transfer to wire racks to cool completely.

Cook’s notes:
You can find star anise in the ethnic aisle in your local grocery store. To get the best flavor from this spice, you will need to grind the whole star anise pod. For the neatest edges, dip your cookie cutters in flour before cutting out each cookie.

 

[Tatania]

Chicken and Coconut Soup
Bangkok, Thailand, Epcot Food and Wine Festival 2009
Serves 6

1 medium onion, diced small
1 clove garlic, minced
1 tablespoon grape seed or vegetable oil
2 teaspoons red curry paste
1 lemon grass stalk, trimmed and chopped
2 tablespoons peeled and chopped ginger
3 kaffir lime leaves
4 cups chicken stock
1 2/3 cup coconut milk
12 ounces boneless chicken breast, cut into 1/2 inch cubes
2 cups freshly sliced shiitake mushrooms
1/4 cup fresh lime juice
2 tablespoons Thai fish sauce
3 scallions, trimmed and thinly sliced
1/4 cup chopped fresh cilantro

1. Sauté the onion and garlic in the oil in a large saucepan over medium heat. Add the curry paste, lemongrass, ginger and lime leaves. Cook, stirring, until browned and fragrant, about 4 minutes.
2. Add the chicken stock and bring the mixture to a boil; lower heat and simmer for 15 minutes to let the spices infuse the stock. Stir in the coconut milk, chicken, and mushrooms and simmer until the chicken is cooked through and the mushrooms are tender, about 5 minutes.
3. Stir in the lime juice and fish sauce; taste and adjust seasonings. To serve, garnish with scallions and cilantro. (You may remove the lemongrass and lime leaves before serving.)


Oatmeal Raisin Cookies
Gasparilla Grill, Disney's Grand Floridian Resort, WDW
1 dozen cookies

3/4 cup raisins
2 tablespoons rum
1 stick of butter, softened
1 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon molasses
1 1/4 cup pastry flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 cup granola cereal without raisins
3/4 cup oatmeal

Preheat oven to 350°F. Lightly grease two cookie sheets. Soak raisins and rum and a shallow bowl; set aside. Cream butter, salt and both sugars with an electric mixer on medium speed. Add the egg and mix thoroughly. Blend in molasses. Add both flours, baking powder, baking soda, cinnamon, granola, and oatmeal and mix thoroughly. Fold in rum-soaked raisins. Drop batter by heaping tablespoons onto cookie sheet, leaving 2 inches between rounds. Bake for 10 to 12 minutes or until they are a light golden brown.

Note: These crunchy, trans-fat-free cookies are addictive - the secret ingredients are raisins soaked in the little rum, a dollop of thick dark molasses and crisp granola.

 

[piratesmate]

Please note: The index thread had to be re-ordered due to the sheer number of recipes we have included there. They no longer fit into 2 posts for each list. The index "by course" is still first - posts 1 through 3. The "by restaurant" index is no longer last...the reviews/tips/tweaks index now occupies that spot. ...just so you know in case you're directing people to particular areas of the index.

And thanks to everyone who continues to post the recipes they've collected! We all appreciate it!

So I don't know if this counts as a Disney recipe, but it's what I have to share. It's from Andrew Zimmern, he demonstrated making this dish at the Epcot F&W Festival. I thought it was really wonderful, but I haven't tried making it myself yet.

He said that almost any type of protein works well with this dish - chicken, pork, fish, shellfish, tofu, etc. The only thing he advised against making it with is beef.

It was paired with Meeker FroZin wine, and I thought they really went well together.

Sweet and Sour Bangkok Style Quail with Red Chiles

Makes 6 servings

Ingredients:
12 boneless whole whole quail
2 tsp salt
1 tbsp turmeric
2 tsp cinnamon
10 dried whole California or Mexican chiles (arbols or other long red thin chiles)
5 fresh red Thai chiles or 1 scotch bonnet/habanero chile
6 minced shallots
4 minced garlic cloves
4 stalks lemongrass, cleaned, trimmed, and minced
3 tbsp peanut oil
1 cup ketchup
2/3 cup white vinegar
5 tbsp sugar
1 tbsp salt
1 cup diced carrots, blanched and cooled
1 cup of cooked peas (frozen are fine)
40 fresh mint leaves

Method:
1. Toss the quail with the salt, turmeric, and cinnamon. Set aside.
2. Cut off and discard the chile stems and shake out the seeds.
3. Place the dried chiles in to a cup of boiling water to refresh for 10 minutes.
4. Drain and puree them with the fresh chiles, shallots, garlic, and lemon grass in a blender or food processor. Set aside.
5. Heat the peanut oil in a very large skillet or wok over high heat. Brown the quail and set aside.
6. Add the chile mixture to the pan and cook for 4 minutes until fragrant and mahogany colored. Add the quail back to the pan and cook, tossing, until they are all cooked thoroughly.
7. Stir in the ketchup, vinegar, remaining salt, and sugar.
8. Cook for several more minutes after the mixture has reached a boil in order to heat through and consolidate the flavors. Add the vegetables and mint towards the very end.
9. Toss and serve immediately with a side of steamed Thai sticky rice served at room temperature.

If you would like a few tips for the dish, here is a 3.5 minute video clip of Andrew Zimmern cooking it at the demo - http://s61.photobucket.com/albums/h70/cbg1027/Nov Disney/?action=view&current=DSCN0284.flv

Indexes are updated through this post - including the request list.

 

[kateymcg]

Do you think the strawberry tart recipe would still work if I made the crust in a cupcake tin instead of using the flan ring? The ring is way too expensive for a poor college student!

 

[MazdaUK]

you need something fairly shallow I think - if you check out charity shops you might find a ceramic flan dish or something similar.

 

[Tatania]

Moqueca de Camarão (Shrimp Stew with Coconut Milk)

Just wanted to say that I think the recipe book version of this dish is better than what I had at Epcot. First off, there's no ridiculous popcorn garnish. The big complaint about this dish was that you couldn't taste the lime, so I used a whole lime (4 TBSP), and this time you could taste it. I also left out the butter (in the last step), because one doesn't need those calories - and the dish was delicious.

This dessert has a lot of steps but it's probably the best apple crisp I've had in a long time. The Biscuit crust was very rich and a little thick - so I would reduce it next time.

Apple Crisp
Napa Rose, Disney's Grand California Resort, DL
Serves 12

Apple Filling
6 Fuji Apples
1/2 cup butter, cut into small pieces
1 cup granulated sugar
2 tablespoons cornstarch
1/4 cup lemon juice
4 tablespoons apple brandy or brandy

Peel, core, and thinly slice the apples. Melt butter and sugar in a large saucepan over medium heat. Add apples and cook for two minutes.
Combine cornstarch and lemon juice in a small bowl, then stir thoroughly and to apple mixture. Continue to cook over medium heat until liquid thickens and apples are tender. Stir in brandy. Remove from heat; cool completely.

Crumble Topping
1/2 cup all-purpose flour
1/2 cup brown sugar, divided
1/2 cup granulated sugar, divided
6 tablespoons butter, divided
1/2 cup oats
3/4 cup pecans, chopped
3/4 cup walnuts, chopped
1/4 cup shredded coconut

Pre-heat oven to 350°F. Combine flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 2 tablespoons butter in a food processor, grinding until uniform. Combine remaining brown sugar and granulated sugar, oats, pecans, walnuts, and coconut in a large mixing bowl. Melt remaining 4 tablespoons butter and add to dry it mix. Stir in flour mixture. Pour onto an ungreased baking sheet and bake about 15 minutes, or until golden brown. Set aside.

Biscuit Crust
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 1/2 tablespoons granulated sugar
1 vanilla bean, cut in half lengthwise, seeds scraped out, or 2 teaspoons vanilla extract
1 cup cold butter, cut into small pieces
1 cup heavy cream

Combine flour, salt, baking powder, sugar, vanilla, and butter in an electric mixer with a paddle attachment. Mix well. Add cream, mixing just until ingredients are combined. Do not over mix. Wrap dough in plastic wrap and refrigerate for 1 to 2 hours, until firm. Preheat oven to 350°F. On a floured surface, roll out dough to about 1/4 inch thickness. Press evenly into the bottom of an ungreased 13 X 9 X 2-inch baking pan. Bake about 15 minutes, or until golden brown.

Caramel Syrup
1/2 cup granulated sugar
1/2 cup +2 tablespoons water

Pour sugar evenly into the bottom of a small saucepan over high heat. When sugar begins to melt, stirred gently with a spoon, and reduce heat to medium. When sugar turns dark amber and begins to smoke slightly, carefully add water. Stir over medium heat until sugar is completely dissolved, about 5 minutes. Remove from heat (syrup will thicken as it cools).

To serve: Preheat oven to 350°F. Pour cooled apple filling over already-baked biscuit base. Spread the crumble topping over apples. Bake for 5 minutes, just to warm through. Cut into 12 squares and drizzle with caramel syrup. Serve with Vanilla ice cream. (optional)

 

[shovan]

nevermind I found the answer to my question!

 

[Tatania]

Japanese Noodle Salad
Japan pavilion, Epcot Food & Wine Festival 2008
Serves 4

2 3-ounce packages of ramen noodles (without seasoning pack)
1 tbsp sesame oil
½ cup chicken stock
1/3 cup white vinegar
1/3 cup soy sauce
4 tbsp sugar
2 tbsp finely chopped onions
1 tsp finely chopped fresh ginger
1/3 cup cooked seaweed
4 large boiled shrimp
12 ¼-inch slices of peeled cucumber
½ tsp lightly toasted sesame seeds

1. Cook ramen noodles as directed on package/ Drain and rince noodles under cold water than toss with sesame oil. Place in refrigerator for about 20 - 30 minutes

2. Combine the chicken stock, vinegar, soy sauce and sugar in a medium saucepan. Bring to a boil over high heat, the reduce heat to medium and simmer for 7 to 7 minutes. Stir in the green onions and ginger, set aside for 20 minutes to cool.

3. Divide the chilled noodles among 4 soup bowls. Top each bowl with seaweed, a shrimp and 3 cucumber slices. Ladle 1.4 cup of the sauce onto each portion and sprinkle with a pinch of sesame seeds.

 

[haleofafamily]

Does anyone have the recipe for the macaroni and cheese from the Garden Grill? My son loves it! I wanted to surprise him with it for Thanksgiving.

 

[greeneeyes]

Saw a recipe request in a separate thread and since it wasn't listed in our Index I'll post it here...found this by doing an internet search

1900 Park Fare - Creamed Spinach

2 tbsp olive oil
3/4 cup finely diced yellow onion
2 tsp minced garlic
2 10-ounce packages frozen chopped spinach, thawed and drained well
1 cup heavy cream
1/2 cup grated Parmesan cheese
Kosher salt and black pepper to taste

Heat the oil in a sauté pan over medium heat. Add the onion and garlic and sauté until they are translucent. Mix in the spinach. Mix in the cream and Parmesan cheese and bring to a simmer. Salt and pepper to taste. Makes 2-1/2 cups.