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[TheGoofyMama]

Epcot International Food and Wine Festival 1998

NEW ZEALAND

Lamb Chops With Mango Chutney

Serves 4 people

4 each Lamb Chops
2 oz. Vegetable Oil
1 tsp. Thyme, chopped
1 tsp. Rosemary, chopped
Salt & Pepper to taste

METHOD:
Pour the oil into a plastic container, then
add chopped thyme, and rosemary.
Marinate the lamb chops in this mixture
for a few minutes before grilling.
Preheat the grill at 350º or on medium.
Grill the lamb chops to the desired tem-
perature. Serve the chutney on the top
of the lamb or on the side.

Mango Chutney
1 each Mango, ripened
3/4 oz. Ginger, chopped
1/2 each red Bell Pepper, chopped
1 tsp. Coriander, chopped
1/2 oz. Vegetable Oil
3 oz. Malt Vinegar
1 oz. Raisin Midget
2 oz. Red Onion, chopped
3 oz. Brown Sugar
1/2 tsp. Tabasco Sauce

METHOD:
Sauté the onions in a pan until golden brown, then add sugar and
vinegar. Simmer for 5 minutes. Add all remaining ingredients and
simmer for 35 minutes over a low heat until the mixture is thick
and pulpy, stirring occasionally. Should the chutney still seem a lit-
tle too liquid, boil on a high heat to allow the excess liquid to evap-
orate. Let the chutney cool slightly, then serve with the lamb chops.
source: http://pages.prodigy.net/stevesoares/food.htm

 

[disneyfav4ever]

I know llyn hasn't been around to update since Feb. 27 and I've PMed her but have no response so far. I hope she's back soon or lets us know what's happening.

I hope she's okay, that's quite awhile since the last time she has posted.

 

[Tatania]

Celtic Chique
Raglan Road Restaurant and Pub, Pleasure Island
Serves 4

12 spring onions, trimmed
2 1/2 tablespoons olive oil
4 oven-ready poussins (These are the smallest chickens available to buy. Each one is a perfect portion size.)
3 oz (3/4 stick) butter (at room temperature)
8 fresh sage leaves, plus extra to garnish
2 garlic cloves, thinly sliced
8 ounces Swiss chard, thick stalks removed and roughly chopped
coarse sea salt and freshly ground black pepper

Preheat the oven to 350°F. Arrange the spring onions in a roasting tin. Season generously and toss in half the olive oil until evenly coated.
Loosen the skin around the neck of each poussin and push under a little of the butter until evenly spread over the breast, then push a sage leaf down each side that they are clearly visible.
Arrange the poussins on the bed of spring onions and scatter over the garlic. Drizzle over the remaining olive oil and season to taste. Roast for 35 minutes until the poussins are completely tender and golden brown. Leave to rest in a warm place for at least 10 minutes.
To serve, heat the remaining knob of butter in a pan and quickly sauté the chard for a minute or two until wilted. Season to taste and divide it among warmed serving plates. Add some of the roasted spring onions to each one and sit a poussin on top. Scatter over the sage leaves to garnish.

 

[Tatania]

It's Not Bleedin' Chowder
Raglan Road Irish Pub and Restaurant at Downtown Disney
Serves 4 -6

1 oz (1/4 stick) butter
1 small onion, diced
1 leek, diced
1 small carrot, diced
1 potato, cubed
2 oz smoked salmon slices, cut into julienne
½ cup dry white wine
2 cups fennel scented fish stock or water (recipe below Recipe below
8 ounces mixed fresh fish fillets , skinned and cut into bite size pieces (such as cod, haddock, hake, and salmon)
6 ounces raw prawns (Dublin Bay if you can get them) and mussels, scrubbed clean
1 1/4 tablespoons chopped fresh flat- leaf parsley
3/4 cup cream
salt and freshly ground black pepper

Heat a large pan over medium heat. Add the butter and when it is foaming, tip in the onion, leeks, carrot, potato and smoked salmon. Sauté for 2 to 3 minutes until softened.
Pour the wine into the pan and allowed to bubble down and reduce by half. Add the fish stock or water and bring to a simmer, then add a fresh fish and shellfish.
Return the pan to a simmer and add the parsley and cream, then season to taste. Cover with a lid and simmer gently for another 2 to 3 minutes until the fish and prawns are tender and all of the mussels have opened; discard any that do not.
To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the center of each one and garnish with chopped parsley.
Note: the secret of this soup is not to overcook the fish, so bear in mind that everything continues to cook even after it has taken off the heat.

Fennel Scented Fish Stock
Makes 2 liters

1 onion, chopped
1 leek, chopped
1 celery stick, chopped
2 garlic cloves, not peeled
1/2 cup olive oil
3 pounds white fish bones and head, well rinsed and roughly chopped
2 each fresh flat leaf parsley and thyme sprigs tied together with string
1 1/3 cups white wine
1/2 lemon, sliced
1/4 teaspoon white peppercorns
3 fresh fennel sprigs

Place the onion, leek, celery and garlic in a large stock pot with a lid. Add the oil and heat until the vegetables start to sizzle. Cover and gently sweat the vegetables over a low heat for about 15 minutes until softened but not colored.
Stir the fish bones and head into the pan with the wine and cook until almost all of the liquid has evaporated. Pour in (2 liters) 2 quarts plus 1 cup of water with the herbs, lemon and peppercorns. Bring to a boil, skimming off the scum from the surface with a spoon. Reduce the heat and simmer uncovered for 20 minutes- no longer or the bones will become bitter. Remove from the heat, stir in the fennel sprigs and set aside for 10 minutes to allow the flavors to infuse.
Line a large colander with wet muslin and set over a large bowl. Carefully strain through the liquid discarding the bones, vegetables and herbs. Leave to cool, cover with Saran wrap and place in the fridge. Use within three days, or freeze and use within a month.

 

[Tatania]

Diligently Selected Cheese Plate
Napa Rose, Grand Californian Hotel, Disneyland

This is served for dessert.
Start by arranging 8 small cheese samples on a large plate like the numerals on a clock. Use domestic and European cheeses. Chef Andrew Sutton generally includes cheese from Northern California, others from Spain, England or France. The selection usually includes one semi-firm sheep's milk cheese; two or three goat's milk cheeses; one triple-cream and one double-cream cow's milk cheese; and two blue-veined cheeses. An assortment of delectable rustic breads accompanies the display.
In the center of the ``clock,'' put 3 dollops of colorful chutneys: apricot chutney sweetened with late-harvest Riesling; dried cherry chutney flavored with ruby port; and toasted pecan chutney, a mixture of nuts, Dijon mustard, honey and orange zest. Recipes below. The chutneys add sweetness, earthiness and complexity to balance the taste of the cheeses. The chutneys can be made in advance and refrigerated, well- sealed, for up to two weeks.

Apricot Chutney
Yield: About 1 1/2 cups

1 cup dried apricots
1 cup late-harvest Riesling
2 tablespoons orange blossom honey
1 tablespoon lemon juice

1. Place all ingredients in medium saucepan; bring to boil on high heat. Reduce heat to medium and simmer 12-15 minutes or until apricots are very soft.
2. Using slotted spoon, place apricots in food processor or blender, reserving liquid (if you use blender, you will need to process in 2 or 3 batches). Process until smooth, adding enough reserved liquid to make moist and jam-like. Serve small spoonful with goat cheese or soft-ripened cheese with bloomy rind, such as brie or Camembert. Can be made in advance and refrigerated up to 2 weeks.
Cooks Note: Chef Sutton suggests that the apricot chutney be paired with a soft, goat's milk cheese such as Humboldt Fog, an irresistible California chèvre that has a center layer of ash and a soft, runny edge.

Nutritional information (per tablespoon): Calories 94 (less than 1 percent from fat); fat 0.1 g, (sat fat less than 1 g); protein 0.2 g; carbohydrates 24.2 g; fiber less than 1 g; cholesterol less than 1 g; sodium 30 mg; calcium 23 mg.


Dried Cherry Chutney
Yield: About 1 1/2 cups

1 cup dried cherries
1 cup ruby port
2 tablespoons sugar
1 tablespoon lemon juice

1. Place all ingredients in medium saucepan and bring to boil on high heat. Reduce heat to low and gently simmer 11-12 minutes or until cherries are soft; watch carefully and add a little water or port if pan goes dry.
2. Place mixture in food processor or blender (if using blender, process in 2 batches). Process until smooth. Serve small spoonful with blue-veined cheese. Can be made in advance and refrigerated up to 2 weeks.
Cooks Note: This teams well with Shropshire blue-vein cheddar or a rich, double-cream such as Pont-l'Évêque or Livarot.

Nutritional information (per tablespoon): Calories 96 (less than 1 percent from fat); fat 0.4 g (sat less than 1 g); protein 0.1 g; carbohydrates 24.6 g; fiber less than 1 g; cholesterol 24.6 g; sodium 60 mg; calcium 34 mg.

Toasted Pecan Chutney
Yield: About 2 cups

1 1/2 cups toasted pecan halves; see cook's notes
1 teaspoon Dijon mustard
1 tablespoon honey
1/2 teaspoon orange peel (zest), colored part only
1 teaspoon lemon juice
1 tablespoon water
1/2 cup pecan oil OR walnut oil

Cook's notes: To toast nuts: Place nuts on baking sheet and toast in 350-degree oven until lightly browned, about 3-5 minutes. Watch carefully because nuts burn easily.

1. Place all ingredients in food processor except oil. Process until chopped. With motor running, add oil in thin stream. The mixture should have texture of wet sand. You can make it smoother by adding 1 tablespoon water or oil. Serve spoonful with semi-firm manchego-style sheep's milk cheese from the La Mancha region of Spain or a P'tit Basque or Etorki, similar cheeses made in the Pyrenees.

Nutritional information (per tablespoon): Calories 150 (78 percent from fat); fat 13 g (sat 2 g); protein 5 g; carbohydrates 6 g; fiber less than 1 g; cholesterol less than 1 g; sodium 150 mg; calcium 15 mg.

 

[TigerKat]

Yeah, odd that she's been away for so long- looks like her last post on this thread was nearly 2 weeks ago.

Sure hope all is well Lynninpa!

In her profile it says she last logged in on the DIS on 3/8, so hopefully she's just got a lot going on and all is well.

 

[disney54us]

I'm trying again today to get a corrected cornbread recipe from the Yacht Club. It takes persistence, LOL.

Was the Chanterelle recipe from the DVC mag? It sounds amazing and I want to make it when chanterelles are in season. I have friends who pick them in our forests.

It was from Disney Files, it use to be called Vacation Magic, it is sent to DVC owners quarterly. They always put in a recipe, my favorite part.
About Lynninpa, hope all is well, and she comes back soon. I've been thinking about printing out this thread, in case it gets to long and the earlier pages get removed.

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998
N O R W A Y

Marinated Salmon Rolled in Lefse

1 ea. Lefse (or tortilla)
2 oz. Cream Cheese
1 1/2 tblsp. Chives, chopped
2 oz. Marinated Salmon

METHOD:
Blend cream cheese and chives together and spread over lefse. Lay
marinated salmon on top and roll into log. Slice diagonally into two
to four pieces to serve.


source: http://pages.prodigy.net/stevesoares/food.htm

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998
N O R W A Y

Lefse With Cinnamon & Sugar

1 ea. Lefse
1 tblsp. Butter
1 tblsp. Sugar
1/2 tblsp. Cinnamon, ground

METHOD:
Spread butter over lefse, sprinkle with sugar and cinnamon, and roll
into log.

source: http://pages.prodigy.net/stevesoares/food.htm

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998
P O L A N D

Pierogi

2 each Eggs
1/2 cup Water
2 cups Flour
1/2 tsp. Salt

METHOD:
Mound flour on kneading board and
make hole in center. Drop eggs into
hole and cut into flour with knife. Add
salt and water and knead until firm.
Let rest for 10 minutes covered with a
warm bowl. Divide dough in halves
and roll thin. Cust circles with large
biscuit cutter. Place a small spoonful
of filling a little to one side on each
round of dough. Moisten edge with
water, fold over and press edges
together firmly. Be sure they are well
sealed to prevent the filling from run-
ning out. Drop pierogi into salted boil-
ing water. Cook gently for 3 to 5
minutes. Lift out of water carefully
with perforated spoon.

The dough has a tendency to dry
while you are waiting. A dry dough
will not seal completely. We suggest
rolling out a large circle of dough, placing small mounds of filling
far enough apart to allow for cutting, and folding the dough over
the mounds of filling. Then cut with small biscuit cutter and seal
firmly.
Never crowd or pile pierogi. The uncooked will stick and the
cooked will lose shape and lightness.

Cheese & Potato Filling
2/3 cup Mashed Potato
1/2 cup Dry Cottage Cheese
1 tbsp. Sugar
1 each Egg
1 each Egg Yolk
1 tsp. Lemon Juice
Saltdash

METHOD:
Force cottage cheese through a sieve. Mix with other ingredients
thoroughly.

8 oz. Kielbasi
4 oz. Sour Cream

METHOD:
Cut kielbasi into 2 oz. portions. Grill until done. Serve with pierogi
and sour cream.

source: http://pages.prodigy.net/stevesoares/food.htm

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998
RUSSIA AND EASTERN EUROPE

Baba Au Rum

Dough:
3/4 oz. Yeast
1/2 cup Milk, lukewarm
8 oz. Flour
1/2 oz. Sugar
4 Eggs
1/8 oz. Salt
1 tsp Lemon, zest

Dissolve the yeast in lukewarm milk and mix
in a little flour until a soft dough is formed.
Allow dough to proof in warm place until dough
doubles.
Add the other ingredients and work into dough.
This must be kneaded until bubbles form.
Butter ring shaped molds and dust with flour.
Fill rings 1/2 full, and allow to rise to top of the
mold.
Bake at 375° for 30 minutes.
Turn out and allow to cool.

Syrup
1 cup Water
4 oz. Sugar
Skin of 1/4 Lemon
1/4 stick Cinnamon
1/2 oz. Rum
Place all ingredients except rum in sauce pan and bring to
a boil.
Remove from heat, strain and add rum.
When ready to serve ladle warm syrup over and serve.

Serve with fresh fruits.

source: http://pages.prodigy.net/stevesoares/food.htm

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998

RUSSIA AND EASTERN EUROPE

Borscht

Yields 1 Gallon

2 pounds Beets, whole, skin on
1 gallon Chicken Stock
4 oz. Leeks, julienne
3 oz. Cabbage, julienne
3 oz. Onions, julienne
3 oz. Celery, julienne
Sachet of parsley, black pepper corns,
bay leaf, thyme and fennel
Beef Brisket, cooked, julienne
Red Wine Vinegar Garnish
Creme Fraiche
Fresh dill

1) Cook the beets in half of the stock until tender, drain and
reserve the liquid.
2) Sweat the remaining vegetables until the onions are translucent.
3) Add the remaining stock and sachet and simmer the vegetables
until tender.
4) Peel the cooked beets and juliene.
5) Add the beets and reserved cooking liquid to the simmering
vegetables.
6) Degrease the soup.
7) Add the beef.
8) Add the vinegar and adjust the seasoning with kosher salt and
freshly ground pepper.
9) Garnish each serving with the creme fraiche and dill sprig.

source: http://pages.prodigy.net/stevesoares/food.htm

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998

RUSSIA AND EASTERN EUROPE

Siberian Milk Shake

3 oz. Milk
1 oz. Chocolate sauce
1 oz. Decaf Coffee
4 oz. Ice

Place all ingredients in blender and mix until smooth.


source: http://pages.prodigy.net/stevesoares/food.htm

 

[TheGoofyMama]

Epcot International Food and Wine Festival 1998
SOUTHEAST ASIA

Chicken Satay

Serves: 4 people

1 lb. Chicken Thigh Meat, thinly cubed

Marinating Ingredients
1 oz. Coriander Powder
1 oz. Cumin Powder
1 oz. Tumeric Powder
2 oz. Sugar
2 cups Chicken Stock
2 oz. Vegetable Oil
1 oz. White Vinegar
Salt and Pepper to taste

METHOD:
Marinate chicken thigh overnight with all the marinating ingredients.
Skewer chicken thigh, and grill it until cooked. Serve satay chicken
with peanut sauce and cucumber wedges.

source: http://pages.prodigy.net/stevesoares/food.htm

 

[greeneeyes]

Epcot International Food and Wine Festival 1998
P O L A N D


2 each Eggs
1/2 cup Water
2 cups Flour
1/2 tsp. Salt
METHOD:
Mound flour on kneading board and
make hole in center. Drop eggs into
hole and cut into flour with knife. Add
salt and water and knead until firm.
Let rest for 10 minutes covered with a
warm bowl. Divide dough in halves
and roll thin. Cut circles with large
biscuit cutter. Place a small spoonful
of filling a little to one side on each
round of dough. Moisten edge with
water, fold over and press edges
together firmly. Be sure they are well
sealed to prevent the filling from run-
ning out. Drop pierogi into salted boil-
ing water. Cook gently for 3 to 5
minutes. Lift out of water carefully
with perforated spoon.

The dough has a tendency to dry
while you are waiting. A dry dough
will not seal completely. We suggest
rolling out a large circle of dough, placing small mounds of filling
far enough apart to allow for cutting, and folding the dough over
the mounds of filling. Then cut with small biscuit cutter and seal
firmly.
Never crowd or pile pierogi. The uncooked will stick and the
cooked will lose shape and lightness.

Cheese & Potato Filling
2/3 cup Mashed Potato
1/2 cup Dry Cottage Cheese
1 tbsp. Sugar
1 each Egg
1 each Egg Yolk
1 tsp. Lemon Juice
Saltdash

METHOD:
Force cottage cheese through a sieve. Mix with other ingredients
thoroughly.

8 oz. Kielbasi
4 oz. Sour Cream

METHOD:
Cut kielbasi into 2 oz. portions. Grill until done. Serve with pierogi
and sour cream.
source: http://pages.prodigy.net/stevesoares/food.htm

Just want to add that the pierogi dough is better made without the eggs and instead of using cottage cheese and sieving it use the same amount of Farmer's Cheese as its very dry and crumbles easily. I love to fry them up in butter and onions after boiling, but then you don't use the sour cream to garnish.

And for the kielbasa, slicing it like that before grilling will dry it out. If you want to grill it buy a one pound ring, cut it at the bend and then slice open lengthways. Quickly grill and then slice into bite size pieces.

 

[Tatania]

This dish appears under the main courses on the Raglan Road menu and not as a side dish or appetizer. http://www.intercot.com/infocentral/dining/menus/downtown/raglanroad.asp


Rising Road - Cabbage and Potato Soufflé
Raglan Road Irish Pub, Downtown Disney
Serves 4

2 oz (1/2 stick) butter
2 oz dried white breadcrumbs
2 oz ground walnuts
8 oz smoked cheese, grated (such as Gubbeen)
2 egg yolks
4 oz Savoy cabbage, thick stalks removed and finely shredded
4 oz cooked peeled potato, grated
5 egg whites

For the Béchamel Sauce
4 oz (1 stick) butter
1 cup plain flour
1 1/3 cups milk
salt and freshly ground black pepper
watercress sprigs, to garnish (optional)

Preheat the oven to 350°F. Grease 4 x 200 ml (7 oz) capacity ramekins or heatproof cups with a little of the butter and freeze until firm. Repeat this 3 times in order to obtain a good coating. Mix together the breadcrumbs and walnuts and use to lightly coat the final layer of butter.
To make the Béchamel Sauce, melt the butter in a pan. Slowly add the flour and cook for 1 minute, stirring constantly until the mixture becomes a light colored roux. Gradually pour in the milk, whisking constantly. Bring to a boil, again whisking constantly, then reduce the heat and simmer for2 to 3 minutes until thickened and smooth. Stir the cheese into the sauce until melted, then remove from the heat and leave to cool a little. Season to taste and fold in the egg yolks.
Heat the remaining knob of butter in a frying pan. Add the cabbage and grated potato and cook over a low heat for about 5 minutes, tossing occasionally. Fold into the thick béchamel and then transfer to a large metal bowl.
Beat the egg whites in a separate bowl until soft peaks have formed, and carefully fold into the cabbage mixture. Divide among the prepared at ramekins and gently tap each one on the work surface to expel any air bubbles. Arrange on a baking sheet and bake for 15 - 20 minutes or until well risen and lightly golden.
To serve, set each soufflé on a warmed serving plate and garnish with the flowered watercress sprigs, if desired.

 

[Tatania]

Just want to add that the pierogi dough is better made without the eggs and instead of using cottage cheese and sieving it use the same amount of Farmer's Cheese as its very dry and crumbles easily. I love to fry them up in butter and onions after boiling, but then you don't use the sour cream to garnish.

And for the kielbasa, slicing it like that before grilling will dry it out. If you want to grill it buy a one pound ring, cut it at the bend and then slice open lengthways. Quickly grill and then slice into bite size pieces.

Those are excellent tips - thanks. It would be very impractical to grill a sliced sausage I'd think. I'd always slice it afterwards.

 

[magicmouse2]

Great thread

I'd really like the recipe for cheese danishes. They are my favorite WDW breakfast food, and the ones from Walmart just dont taste anywhere near as good as the Disney ones.

 

[TheGoofyMama]

Just in!
The Restaurant Marrakesh just e-mailED 3 NEW recipes to me.

ENJOY!

MOROCCAN ROAST LAMB (Meshoui)


In a roasting pan place:



4 lamb shanks (14 - 16 oz. each)

1 celery stalk

1 tomato cut into quarters

1 carrot sliced

½ onion sliced

1 zucchini sliced

1 green pepper

1 yam

1 can chickpeas drained

½ head cabbage julienne

½ bunch parsley and ½ bunch cilantro tied together

½ tbl tumeric

salt and pepper to taste

½ tbl. paprika

½ tbl. Cumin

1 pinch saffron

½ tbl of ground ginger

1 Tsp. chopped garlic

1 Tsp. olive oil

1/2 stick of butter



Roast at 300 degrees for 30 minutes, or until meat is brown. Brown the
onion in half the butter and olive oil and add to lamb. Then add the
vegetables (except the carrots, yams, green peppers and zucchini), and then
add the spices.



Add 2 cups water and roast until meat is tender. Add the carrot, yam and
cook for 10 minutes, then add the green pepper and zucchini and cook until
they are tender.



Remove the meat, and reduce the sauce a little. Then strain the sauce and
serve over the lamb.

 

[TheGoofyMama]

The Restaurant Marrakesh

LAMB (TAGINE)


4 pounds cubed lamb

1 medium onion finely chopped

½ bunch coriander finely chopped

½ bunch parsley finely chopped

1 Tbsp. Salt

1 tsp. ginger

1 tsp. white pepper

½ cup olive oil

1 Tbsp. Garlic

pinch of saffron

4 cups water

2 cans peas drained

1 can artichoke bottoms drained and cut into quarters



Season lamb cubes. Brown in olive oil. Add onions, parsley, coriander,
saffron and water. Cook 2 hours or until tender. Remove lamb from pot, add
the drained peas and drained and quartered artichoke bottoms. Reduce sauce
until thick and serve over the lamb.