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

[Tatania]

I think pyrxtc was refering to the 1900 Park Fare recipe for bread pudding. It says to use the butter in two different places but doesn't show two amounts.

If that's the case, the recipe calls for 4 ounces (1 stick) of butter to one loaf of bread whereas most basic bread pudding recipes call for 1/2 to 1/4 stick for the pudding. I would use 1/2 the stick for the topping and 1/2 for the pudding.

 

[Tatania]

Yay!! I'm getting Email notifications again. Thanks for letting me know it was a board glitch.

I made the Caramel Banana Crème Brulée from Kona Cafe on Sunday and Ithink I left it baking to long as it was not quite as creamy as in the restaurant. I was watching the finale of the Amazing Race and didn't want to go to the kitchen, LOL.

I'm also very sure the Café version put the layer of caramel on the bottom (because I commented to the waitress on it) and the rest of the crème brulée was light colored. This one is caramel colored with everything mixed. This makes 8 very small servings – smaller than at the café. Lastly, if using a broiler I would do the bananas separately so the sugar is caramelized properly and the bananas not too raw. The taste is very good but not as good as the café.

 

[marc1477]

where is the cinnamon roll recipe from main st bakery at?????

i can sit and eat them all day.

 

[lynninpa]

where is the cinnamon roll recipe from main st bakery at?????

i can sit and eat them all day.

It was posted on page 32. Post 1 has a complete index of all recipes here on the Recipe Exchange

Disney Cinnamon Rolls

1/2 cup warm water
2 packages yeast
2 tablespoons sugar
1 (3 1/2 ounce) package instant vanilla pudding
2 cups milk
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 teaspoon salt
8 cups all-purpose flour
1 cup unsalted butter, melted
2 cups brown sugar
2 tablespoons cinnamon

In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set
aside.

In large bowl, mix pudding according to package instructions with milk. To
this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast
mixture and blend well. Gradually add flour and knead until smooth. Place in
a very large greased bowl. Cover and let rise in a warm place until double
in size. Punch down and let rise again for second time.

Roll dough on a very large floured surface. Dough should roll out to a long
rectangle, about 34 x 21 inches in size. Take the 1 cup of melted butter and
spread over entire dough surface, using a pastry brush.

In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top
of buttered dough. Roll dough up like a jelly roll.

Measure dough every 2 inches and cut with a knife. Take each roll into the
palm of your hand and gently pack the roll (this keeps it from coming apart
during baking).

Place each roll in a buttered baking pan and allow to rise in a warm place
for about 20 minutes. Bake in a preheated 350ª oven until golden brown in
color, about 15-20 minutes. Frost rolls while still warm.

Since we are going to cheat, let's fo all the way with the frosting. I know
your children will love this production.

Cream Cheese Frosting
1 8-ounce package cream cheese, softened (room temperature)
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
3 cups powdered sugar
2 tablespoon milk

In mixing bowl, combine all ingredients and mix until smooth. Spread on the
very warm rolls. Enjoy!

 

[disney54us]

Hi, this is a great thread, except it makes me very hungry. I use to have the recipe from Olivia's for there Shrimp & Artichoke dip. When we moved, I must have misplaced it. I have posted on the DVC boards hoping that someone over there would maybe have it and have received no replies. One of the threads that I go on regularly gave me the link to this one. I saw the dip from the SciFi, but that's not it. They had this on there menu for years, when we were there in Oct. of 06, new chef had taken it off the menu. It was served in a shallow baking dish w/ tomato basil 'chips' which were tomato/basil wraps brushed w/ oil and baked in the oven to make them crispy and cut into chips. If anyone has come across this recipe, I would love to have it again. Thanks.

 

[Tatania]

Hi, this is a great thread, except it makes me very hungry. I use to have the recipe from Olivia's for there Shrimp & Artichoke dip. When we moved, I must have misplaced it. I have posted on the DVC boards hoping that someone over there would maybe have it and have received no replies. One of the threads that I go on regularly gave me the link to this one. I saw the dip from the SciFi, but that's not it. They had this on there menu for years, when we were there in Oct. of 06, new chef had taken it off the menu. It was served in a shallow baking dish w/ tomato basil 'chips' which were tomato/basil wraps brushed w/ oil and baked in the oven to make them crispy and cut into chips. If anyone has come across this recipe, I would love to have it again. Thanks.

The recipe isn't published in any of the 4 "Disney Cookbooks" but I'm wondering if it was in the "Olivia's Kitchen" cookbook apparently put out by the restuarant itself. Here are some selections from that cookbook but no dip:

http://disneyrecipes.homestead.com/okwrecipes.html

However, maybe someone still has the cookbook.

 

[Tatania]

Hi fellow Dis Recipe fans,

Good news from le Cellier today as Chef Albert Riviello has sent me 8 recipes. All except the sweet potato puree are in .xls format so will take a while to transcribe. He also says:

"The stir fry beef tips have been off of our menu for quite a while now and the only item that I could find was the sauce that we used for it which I have attached."

Mashed Sweet Potato
Le Cellier, courtesy of Albert Riviello, Sous Chef
Serving Size: 8 portions

1 pounds Idaho potato (peeled)
1 Pound sweet potato(peeled)
1/8 quart Unsalted butter
1 cup Cream Cheese
1-cup milk (warmed)
1-tablespoon kosher salt
Black Pepper to taste



Boil or Steam potatoes until tender. Using a Food mill or mixer, incorporate all ingredients together and adjust seasonings as necessary.

 

[Prinny27]

Does anyone have the recipes for the Oak-Grilled Filet and the Zebratini from Jiko? Thanks!

 

[lynninpa]

Olivia's: Shrimp & Artichoke Dip

Glad you are enjoying the Recipe Thread, disney54us! I have added your request to the list of Requested Recipes. If I or another Diser comes across the recipe and posts it, I will let you know! And thanks for the "recipe" on how to make Tomato Basil Chips!

 

[disney54us]

The recipe isn't published in any of the 4 "Disney Cookbooks" but I'm wondering if it was in the "Olivia's Kitchen" cookbook apparently put out by the restuarant itself. Here are some selections from that cookbook but no dip:

http://disneyrecipes.homestead.com/okwrecipes.html

However, maybe someone still has the cookbook.

Thanks so much. I never new they had a cookbook.

Glad you are enjoying the Recipe Thread, disney54us! I have added your request to the list of Requested Recipes. If I or another Diser comes across the recipe and posts it, I will let you know! And thanks for the "recipe" on how to make Tomato Basil Chips!

love it, though I don't know if my body will! Thanks for adding it to the list, maybe someone will come up with it. If I do by some chance find it I will make sure to post it, since it is soo good on those Tomato Basil Chips!

 

[lynninpa]

Le Cellier: Mashed Sweet Potato

Thank you for yet another great recipe, Tatania! And more Le Cellier recipes to come?! "You Go Girl!!" heehee I have never used that phrase before!

 

[lynninpa]

Does anyone have the recipe for the Zebratini from Jiko? Thanks!

Here you go, Prinny!

Jiko: Zebratini

1 ounce Stoli vanilla vodka
1 ounce Godiva white chocolate liqueur
1 ounce Frangelico
1 ounce Amarula cream liqueur
2 ounces (1 shot) espresso
whipped cream, optional



Stripe a martini glass with chocolate syrup.
Combine first 4 ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into striped martini glass. Shake espresso shot in shaker with ice and strain into center of martini.
Top with a layer of whipped cream if desired.

 

[Prinny27]

Here you go, Prinny!

Jiko: Zebratini

1 ounce Stoli vanilla vodka
1 ounce Godiva white chocolate liqueur
1 ounce Frangelico
1 ounce Amarula cream liqueur
2 ounces (1 shot) espresso
whipped cream, optional



Stripe a martini glass with chocolate syrup.
Combine first 4 ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into striped martini glass. Shake espresso shot in shaker with ice and strain into center of martini.
Top with a layer of whipped cream if desired.

Thank you lynn! DH cannot wait to try this one. I'll let you know how it comes out this weekend.

 

[Prinny27]

Just realized I had this!

Sausage Gravy
Whispering Canyon Cafe


3/4 Cup ground breakfast sausage, chopped
3 Tbsp butter
3 Tbsp flour
1 1/2 cup milk
to taste salt
to taste pepper


Place the sausage and butter in a heavy saucepan. Melt the butter over medium heat.
Stir in the flour. Keep stirring for 2 minutes, this will remove the flour taste.
Slowly add the milk while stirring.
Bring to a boil. Boil for 1 minute, then reduce the heat.
Add the salt and pepper to taste.
Serve hot (over hot buttermilk biscuits).

 

[Tatania]

Does anyone have the recipes for the Oak-Grilled Filet from Jiko? Thanks!

The Oak-Grilled Filet Mignon is served on a bed of Macaroni and Cheese with a Red Wine Sauce.

Preheat an outdoor grill - preferably wood fired with oak wood to medium heat. Oil the grill and place steaks on the grill. Season the top side of each Filet Mignon with seasoning salt. Turn the filets before the heat pushes juices out the top (and continue to turn using this timing method throughout cooking). Season after each turn, 4 times per side. Continue turning until the steaks are done to your liking.


South African Red Wine Sauce
Jiko, Animal Kingdom Lodge
This sauce is served with Oak-Grilled Filet Mignon and Macaroni & Cheese.
Yield: 30 servings

1 recipe for Demi-Glace (see below)
1 recipe for Red Wine Sauce (see below)
1/2 cup red beet juice, fresh squeezed
1/4 pound butter
1/4 pound flour
2 TB kosher salt
1 tsp. fresh ground black pepper

Reduce the demi-glace and the red wine sauce by a quarter. Add in the fresh beet juice and bring the sauce to a quick boil. Add in the flour butter ("beurre Manie") and simmer for 5 minutes. Adjust the seasoning with kosher salt and black pepper.

Red Wine Sauce Yield: 1 1/2 quarts
3 bottles red wine, South African or your preference
10 garlic cloves
10 red peppercorns
10 black peppercorns
2 thyme sprigs
1 bay leaf
1 bottle port wine
1/4 cup pomegranate syrup
Place all the ingredients in a stainless steel pot and bring to a boil. Simmer for 2-3 hours and reduce by half. Strain through a chinois and chill. Keep refrigerated until ready to use.

Demi-Glace - Yield: 1 1/2 quarts
10 pounds veal bones, roasted
1 1/2 pounds Roma tomatoes, quartered
1 Spanish onion, large slice
1/2 pound celery stalks, cut 1-inch thick
10 garlic cloves
1/2 pound mushroom pieces, trim if you have to
1/4 pound tomato paste

In a 350º F oven, roast the veal bones until very well caramelized. Cut all the vegetables and roast them as well until nicely caramelized. Spread the tomato paste over the bones and vegetables and place all of them in a large stainless steel pot. Fill the pot with water and bring to a boil.
Simmer for 4-5 hours, then strain first through a large-hole chinois, and then again through a small-hole chinois.
Reduce all by half. Reserve, chilled and covered.

Macaroni and Cheese

Mornay Sauce

1/4 cup butter
1/4 cup flour
1 quart whole milk
1 1/4 cups Quattro Fromage (4-cheese mixture of asiago, provolone, fontina, and gruyere cheeses)

2 pounds elbow macaroni

1. Prepare the macaroni according to the directions on the package.
2. Make a roux with the flour and butter over low heat. Bring the milk to a simmer and work in the roux.
3. Add cheese and salt to taste. Pour over the macaroni and heat through in a moderate oven.

 

[lynninpa]

Thank you lynn! DH cannot wait to try this one. I'll let you know how it comes out this weekend.

Please do! It sounds yummy!!

 

[lynninpa]

Whispering Canyon Cafe: Sausage Gravy

Thank you for posting a great recipe, Prinny!

 

[brandijo5]

Anyone have the recipe for Bacon and Cheese Potatoes from Chef Mickey's.

TIA

 

[Tatania]

Thanks for the Zebratini recipe. All I need is the Godiva's and I can give it a try. It sounds so yummy.

 

[Tatania]

Spiced Black Bean Cake - Roasted red pepper stuffed with black bean and corn dressing served with noodle salad and peanut sauce.
Le Cellier Steakhouse, courtesy of Albert Riviello, Sous Chef
1 serving

1 cup Thai Noodle Salad (recipe below)
1 red bell pepper
1 tsp. Arugula Pesto (recipe below)
1 cup Black Bean Cake (recipe below)
1 slice Pepper jack cheese (a derivative of Monterey Jack that combines spicy hot peppers for a zesty flavor)
1 slice black diamond cheddar

Roast bell pepper over open flame on grill. Peel skin.
Cut pepper in half, stuff with Black Bean Cake mixture.
Top with cheese. Bake in oven until cheese is melted.
Place noodle salad on plate, serve 2 stuffed pepper halves on top.
Drizzle arugula pesto around plate.

Thai Noodle Salad
Yield – 4 ½ – 5 cups

1 cup canola oil
1/2 cup chunky peanut butter
1/4 cup soy sauce
1/4 cup sesame oil
1/2 carrot, shredded
1/2 cup sweet chili sauce
2 cups udon noodles, cooked
1 tablespoon chives, chopped fine

Blend peanut butter, soy sauce & chili sauce in a bowl until smooth. Toss pasta with sauce; add chives and carrots. Serve immediately.

Arugula Pesto
Yield – 1 ¼ cups

*1 cup Extra Virgin olive oil
3 tablespoons Canola oil
1/4 cup fresh Arugula, packed tight
1 tablespoon garlic, minced
3 tablespoon Parmesan cheese, grated
1/8 cup pine nuts, toasted
Kosher salt and black pepper, to taste

Combine all ingredients except the olive oil in the robot coupe and process well. On low speed, add the olive oil until fully incorporated. Adjust seasoning with salt and pepper as/if needed.
Note: * I don't know if this is a typo though the recipe clearly states all these amounts. It seems like WAY too much oil as most pesto's use 4 cups packed leaves to 1 cup oil. I may write back to clarify this or assume he meant 1/4 cup olive oil to 1 cup arugula.

Black Bean Cake
Yield – 3.9 cups

1 can black beans, drained and rinsed
1 chipotle pepper, chopped
1 teaspoon fresh cilantro, chopped
1/4 cup red onion, diced
1/4 cup yellow frozen corn, sliced
1/4 teaspoon Tabasco sauce
1/8 teaspoon chives, julienned
Salt and black pepper to taste

Mix all the ingredients together.