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[Tatania]

I'm sorry if I get excessive here, but I have quite a few recipe requests and if anyone has any of these I would be very grateful if you shared them.

Old Key West:
Olivia's: Coconut encrusted mahi mahi with spiced citrus glaze and mashed boniato; also their Banana Bread Pudding Sundae

Magic Kingdom:
Main Street Bakery: Banana Bread Pudding

Have you Emailed Guest relations? It's as fast as posting here and with MUCH better odds of getting the recipe. We don't get many people sharing new recipes here though we get LOTS of people posting requests. I'd love to see this thread go back to being one where people actually post new recipes, either from the cookbooks, from the restaurants or answered requests from Guest relations. Guest relations sent this one within a day of requesting because I wanted to see if they're responding. Clearly they are, but it's up to each person to request what they want and then PLEASE share them here. The Mahi Mahi recipe may be following if Olivia's is sharing the recipe.

The Banana Bread Pudding from Olivia's and Main Street Bakery are the same recipe:


Banana Bread Pudding
Main Street Bakery, Magic Kingdom
Yield 20 servings cups

2 lb. Banana Bread, Cubed (recipe below)
24 oz. Milk
3 ea. Eggs, Whole
1 oz. Bananas, Peeled and Pureed
4 oz. Sugar, Granulated
¼ oz. Vanilla, Imitation
½ oz. Cinnamon, Ground
pinch Nutmeg, Ground


In mixing container, combine all ingredients except cubed banana bread
to form custard base. Spray muffin pan/forms with quick release spray.
Fill each round/form with enough cubed banana bread to be level with top
of form. Pour custard base into each round/form to cover/soak the
banana bread cubes. Cook in oven at 325 F until custard base sets.
Chill pans/forms, then remove pudding rounds for service.

Banana Bread Recipe
Yield 3 lbs.

14 oz. Flour
6 oz. Sugar, Granulated
¼ oz. Baking Powder
¼ oz. Cinnamon, Ground
2 Eggs, Whole
4 oz. Butter, Unsalted
24 oz. Bananas, Peeled and Pureed
¼ oz. Vanilla extract
Pinch Salt, Kosher

In mixer combine dry ingredients and blend well, in separate container
blend wet ingredients till combined, then slowly add to dry ingredients
in mixer with paddle attachment moving. Spray baking pans/forms with
quick release spray, and fill with batter. Cook in oven at 325 F until
an inserted toothpick in bread comes out dry. Remove from oven and pans
and cool.




Banana Bread Pudding Sundae
Olivia's Cafe, Old Key West Resort
1 serving

1 Banana Bread Pudding Cup (see Main Street Bakery recipe)
3 oz. Edy's Vanilla Ice Cream
3 oz. Banana Rum Sauce (below)

In a bowl place a warm Banana Bread Pudding cup in center. Scoop
Vanilla Ice Cream on top of round. Pour Rum sauce (with garnished banana
slices) over both.

Banana Rum Sauce
Yield 2.5 lbs.

6 oz. Butter, Unsalted
4 oz. Sugar, Brown, Light
32 oz. Banana, Peeled and Pureed
Pinch Nutmeg, Ground
1.5 oz. Captain Morgan Spiced Rum
1 oz. Banana Liquor
¼ oz. Vanilla, Imitation

In sauce pan on med high heat, combine Rum and Banana Liquor. Allow
alcohol to flame to cook out alcohol. Once alcohol is cooked out, add
butter, light brown sugar, pureed banana. Allow butter and sugar to
melt and combine. Season at end with nutmeg and vanilla. Keep warm for
service. Sauce can also be garnished with sliced bananas at service
time.

 

[Tinker_Belle]

Does anyone have the recipe for La Cava's Avocado Margarita? That was the best margarita I've had in my life!

 

[kidcoos3]

From the Disney Food Blog:

Avocado Margarita
1/2 ripe Haas avocado
2 oz. white 100% agave Tequila
1 oz. Midori melon liquor
juice of one lime (about 1 oz.)
1 oz. Agave Syrup
Ice

Blend all ingredient in blender until very smooth and creamy. Serve in a salt-rimmed glass

http://www.disneyfoodblog.com/2010/12/14/reader-recipe-la-cava-del-tequila-avocado-margarita/

 

[Tinker_Belle]

Thank you, kidcoos! I can't wait to make it!

 

[NPD]

This is an awesome thread, I checked for the Main Street Bakery Crumb Cake, my wife just adored it.

If anybody has that recipe, because it's much different than any other crumb cake we've had, very moist in the middle, please share! Thank you.

 

[ready to relax]

a MAY zing! Love this thread...what a way to hype up our trip! CANNOT WAIT!

 

[ducklovr]

Does anyone have the corned beef hash recipe from Crystal Palace breakfast? It was so yummy!!!!:

 

[Tatania]

The Avocado Martini from the Disney Food blog isn't from the bar itself but was recreated by the blogger. It must be very close but the actual recipe from the bartender was:
Place approximately 1/3 of a very ripe avocado in the bottom of your glass and mash with just a little lime juice until fairly smooth. Top with ice and add 2 parts tequila, 1 part Midori liquour, 2 parts lime juice, 1 part agave syrup. Shake to combine and serve in a salt rimmed glass.


Mixed Greens Salad
Mama Melrose, Disney Hollywood Studios
4 servings

Candied walnuts:
2 cups water
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup shelled walnuts, halved
Oil for deep frying
1/8 teaspoon each: coarse salt, cayenne pepper

Cherry vinaigrette:
1/4 cup each: maraschino cherry juice, dried cherries
2 tablespoons red wine
1/2 cup each: red-wine vinegar, orange juice
1 shallot, peeled and quartered
1 cup olive oil
1/4 teaspoon coarse salt

Mixed green salad:
4 cups mixed baby greens
1 cup candied walnuts
3 tablespoons dried cherries
1/2 cup cherry vinaigrette
Coarse salt, ground black pepper
1 small pear, cored and thinly sliced
3/4 cup crumbled Gorgonzola

1. For nuts, simmer water, sugar, vanilla on medium. Add nuts; cook 15-20 minutes. Put nuts on parchment paper in one layer. Heat oil to 350F. Add a few nuts. Let foam subside; add more. Fry 2 minutes. Toss with salt, pepper.
2. For vinaigrette, simmer juices, cherries, wine, vinegar, shallots on low 10-15 minutes. Let cool. Puree until smooth. With machine on high, slowly add oil until emulsified. Season with salt.
3. Toss greens, nuts, cherries, vinaigrette, salt, pepper. Toss pears in remaining vinaigrette. Add to salads with cheese.



Braised Beef Short Ribs
Portobello’s, Downtown Disney
4 servings

4 (12-ounce) boneless short ribs
1 cup all-purpose flour
Freshly ground pepper and kosher salt to taste
Olive oil for browning meat

Braising liquid:
1 bottle dry red wine
2 cups chicken stock
2 cups diced onion
1 cup each, diced: carrot and celery
1/4 cup sliced garlic

1. To brown meat, season generously with salt and pepper. Dredge in flour, shaking off excess. Heat heavy skillet on medium to medium-high and add enough oil to thinly cover bottom of pan. Brown meat well on all sides, a total of 15-20 minutes. Set aside.
2. For braising liquid, season vegetables with salt and pepper. On medium, cook vegetables and garlic in same skillet used for ribs, adding more olive oil if needed, 10-15 minutes. Deglaze pan with wine. Let cook to evaporate alcohol. Add stock and reduce mixture volume by half.
3. Heat oven to 300F. Put ribs and juices in roasting pan. The beef should fit with a bit of space between ribs. Add braising liquid. Cover pan. Place in oven 3-4 hours, checking liquid level periodically.
4. Strain braising liquid; discard solids. Skim fat from liquid. Pour into pan. Cook on medium-high until liquid becomes sauce consistency. Liquid should be thick, rich and coat back of a spoon.
Recipe note: Whisk in butter to finish sauce, if desired. Serve ribs with polenta.


Pumpkin Beignets
Club 33, Disneyland Park
Makes 24 beignets

Pumpkin Beignets
1/2 teaspoon dry yeast
1/4 cup warm water (105º)
4 cups all-purpose flour
1 cup canned pumpkin puree
1/4 cup sugar
1/4 cup heavy cream
1/4 cup hot water
1 egg
2 tablespoons vegetable shortening
1/2 teaspoon salt
Vegetable oil, for frying

Maple Glaze
3 tablespoons butter
1/4 cup maple syrup
1 cup powdered sugar

For pumpkin beignets:
Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
Combine flour, pumpkin puree, sugar, heavy cream, hot water, egg, shortening, and salt in a large bowl; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes.
Transfer dough to a well-floured surface. Pat to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours.
Heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs or a slotted spoon and place on paper towels to drain.

For maple glaze:
Combine butter and maple syrup in a medium microwave-safe bowl. Microwave until butter melts. Whisk in powdered sugar until smooth. Drizzle warm beignets with maple glaze and serve immediately.

 

[Tatania]

If anyone has any of these I would be very grateful if you shared them.

Old Key West:
Olivia's: Coconut encrusted mahi mahi with spiced citrus glaze and mashed boniato also their Banana Bread Pudding Sundae

Coconut Encrusted Mahi Mahi, spiced Citrus Glaze, with mashed Boniato,
Olivias Cafe, Old Key West, WDW

Citrus Glaze: Yield 12 oz.
12 oz. Orange Marmalade
1 oz. Grapefruit Juice
1 oz. Key Lime Juice
1 oz. Rice Vinegar
1 tsp. Crush Red Pepper Flakes

Combine all ingredients in container and blend.

Mashed Boniato: Yield 1 portion

Red Boniatos 1.5 lbs
Heavy Cream 4 oz
Butter 2 oz
Nutmeg To Taste
Salt To Taste
Pepper To Taste

Peel Boniato's Cut into small pieces, boil until tender ready for
mashing. On stovetop warm butter and cream. Strain potatoes mashed
until smooth. Season with salt, pepper, and nutmeg.

Coconut Crust
Shredded Coconut 3 oz.
Egg white .5 oz.
All purpose Flour 1 oz.
Salt To Taste
Pepper To Taste
Mahi filet 7 oz

Season 7 oz Mahi filet on both sides with salt and pepper. Dust fish
with flour, removing as much excess flour as possible. Dredge fish in
egg white and then bread fish with shredded coconut to cover.
Refrigerate briefly to help coating set.

In sauté pan, heat olive oil. Place coated mahi in pan and brown both
sides of filet. Remove fish from sauté pan and place on sheet tray and
bake in 350 degree oven until fish reaches internal temperature of 145
or above.
On serving plate place warm potato salad on side of plate, spoon 2 oz of
citrus glaze on other side of plate. Place finished mahi between both
resting on potato salad.


Tiramisu
Epcot Food and Wine Festival 2011, Epcot center demo, “Cake Boss” Chef Buddy Valastro

2 1/4 cups brewed espresso
1 1/4 cup granulated sugar
6 Tablespoons plus 1 Tablespoon coffee liqueur
4 extra large egg yolks
1 pound mascarpone cheese
2 Tablespoons sweet marsala
1 cup heavy cream
48 store-bought ladyfingers
1/2 cup cocoa powder

Put the espresso, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium-high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.
Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tablespoon of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. (If you don’t have a stand mixer, you can use a hand mixer fitted with the whip attachments.) Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.
Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.
One by one, dip the ladyfingers in the espresso syrup and arrange a layer in the bottom of a 13-inch x 9-inch pan. (3 rows of 7 across the width worked perfectly, each layer) Spoon a layer of cream over the ladyfingers. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of ladyfingers over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.
Dust the tiramisu with cocoa powder. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 3 days. To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.

 

[Camno's Mama]

I have a question about the Guinness Brown Bread, if anyone can answer.

3/4 lb whole wheat flour
4 lb AP flour

Is this correct? It just seems like a lot, and I want to make sure before I make it.

TIA!

 

[GazerBeam]

I have a question about the Guinness Brown Bread, if anyone can answer.

3/4 lb whole wheat flour
4 lb AP flour

Is this correct? It just seems like a lot, and I want to make sure before I make it.

TIA!

It is a lot. That is the recipe the restaurant uses to make one 'batch' of the brown bread muffins. What I usually do is divide that recipe by 4, and that is enough to make one healthy 9x5 or so loaf, (which I think is better than the muffins anyway)

 

[Camno's Mama]

It is a lot. That is the recipe the restaurant uses to make one 'batch' of the brown bread muffins. What I usually do is divide that recipe by 4, and that is enough to make one healthy 9x5 or so loaf, (which I think is better than the muffins anyway)

Thank you! Made it and cannot wait to try it!

 

[hlrababy]

I have no clue if this one has been asked for. But, I fell in LOVE with the carrot cake cookie from DHS!!! Yum!!

 

[randumb0]

i am trying to find a recipe for the griddled greek cheese that was at f and w

 

[disneygal6568]

Does anybody have the recipe for the sugar cookies from anywhere (Perferably the Crystal Palace) in Disney World????They are my absolute FAVORITE!!!!!! Please let me know!!!!!!

 

[disneygal6568]

Apple Strudel Recipe from Biergarten




Ingredients


Strudel Dough:
½ cup bread flour
1 cup all-purpose flour
½ tsp salt
1 egg yolk
¼ cup warm water
2 tsp vegetable oil

Apple Filling:
2 lb apples, sliced
½ cup melted butter
4 Tbsp toasted breadcrumbs
¼ cup raisins
4 Tbsp granulated sugar
¼ tsp cinnamon

Yield: 8 servings

--------------------------------------------------------------------------------
Method
--------------------------------------------------------------------------------

Mix together the bread flour, all purpose flour, and salt in a mixing bowl using the dough hook on a mixer.

Slowly add the egg yolks, oil and warm water on medium speed until the dough pulls away from the side of the bowl, but slightly sticks to the bottom of the bowl. Remove from the mixing bowl and place in a sealed container, covering with vegetable oil.

Place dough in refrigerator overnight.

Remove from refrigerator and gently wipe off the excess oil from the dough. For best results, place a clean, lint free towel on the kitchen counter and gently pull the dough with your hands until the dough is paper thin, shaping into a rectangle.

Once you have stretched out the dough, place 3 Tbsp of the breadcrumbs on the long end of the dough closest to you approximately 3" wide.

Mix together apples and raisins and place on top of bread crumbs.

Mix together sugar and cinnamon. Sprinkle over apple mixture. Sprinkle remaining breadcrumbs over apple mixture.

With a pastry brush, brush melted butter on the dough that is exposed. Grabbing the towel with the side where the apple mixture, roll the dough to the other end making sure that the apple mixture inside is even.

Brush the outside of the dough with more of the melted butter.

Bake at 400ºF degrees for approximately 25 to 30 minutes or until dough is golden brown. Let cool at room temperature for approximately 30 to 45 minutes, then slice with a serrated knife into 8 equal portions.




I tried this and it was REALLY GOOD!!!!

 

[ChesC12]

Subbing!! So many yummy recipes

 

[disneygal6568]

Still wondering about the sugar cookies....

 

[jojo9610]

I emailed guest relations for the recipe for Magic Cookie Bars from POR. Here's what I received from Peggy Bishop:

MAGIC COOKIE BARS

INGREDIENTS
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce can) Eagle Brand Sweetened Condensed Milk
6 oz package semisweet chocolate morsels
1 1/3 cup flaked coconut
1 cup chopped nuts
6 oz Butterscotch morsels

DIRECTIONS
Preheat oven to 350 degrees F (325 for glass dish) In 13x9 in baking pan melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND evenly over crumbs. Layer evenly with remaining ingredients. press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

 

[greeneeyes]

I emailed guest relations for the recipe for Magic Cookie Bars from POR. Here's what I received from Peggy Bishop:

MAGIC COOKIE BARS

INGREDIENTS
1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 (14 ounce can) Eagle Brand Sweetened Condensed Milk
6 oz package semisweet chocolate morsels
1 1/3 cup flaked coconut
1 cup chopped nuts
6 oz Butterscotch morsels

DIRECTIONS
Preheat oven to 350 degrees F (325 for glass dish) In 13x9 in baking pan melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND evenly over crumbs. Layer evenly with remaining ingredients. press down firmly. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

I love magic cookie bars, I've been making them for years! There are so many variations and so easy to make!