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

[Tatania]

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

I'm vacationing in Hilton Head right now but would love to have this recipe because we have a kitchen and I could try it.

 

[disney54us]

Wow have a great time in Hilton head. From reading some of the pages I missed you have been so many places this Summer.

 

[piratesmate]

While browsing the Web this morning I came across a bunch of Disney recipes I didn't have & that weren't posted here. Here are the bar recipes I found:

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Haole's Passion
Polynesian Village Resort

2½ oz light rum
2 oz chilled papaya juice
1 oz chilled pineapple juice
¾ oz chilled lime juice
Crushed ice, if desired

Mix rum with juices. Serve in an 8 oz beer glass with crushed ice, if desired

<Source> Cooking with Mickey around Our World 1986

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Hawaiian Sunset
Polynesian Village Resort

3½ oz pineapple wine
½ oz grenadine
2 oz orange juice
½ oz mai tai rum
½ oz crème de banana
4¾ oz lemon bar mix
crushed ice
orange slices
maraschino cherries
straws

Blend pineapple wine with grenadine, orange juice, rum, crème de banana and lemon mix. Pour into 2 8 oz footed glasses. Fill with crushed ice. Garnish each with an orange slice and a cherry. Serve with straws.

<Source> Cooking with Mickey around Our World 1986

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LEI LANI VOLCANO
Polynesian Village Resort

1 fresh coconut
2½ oz light coconut rum
3 oz chilled guava juice
1½ oz chilled pineapple juice
¾ oz chilled lime juice
¼ oz rock candy syrup
orange slice
maraschino cherry
straw

Cut a small piece off bottom of coconut to provide a flat surface. Cut off top of coconut 1½ to 2 inches down from top. Drain off liquid. Mix rum with fruit juices and syrup. Pour into coconut. Garnish with orange and cherry flag made by pinning cherry into center of orange with a toothpick. Serve with a straw.

<Source> Cooking with Mickey around Our World 1986

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Mai Tai
Polynesian Village Resort

1 scoop (½ cup) cracked ice
1½ oz lime juice
1½ oz lemonhart mai tai rum
3 oz mai tai mix
9 oz water
lime wedge
pineapple spear
cherry

Combine ice, lime juice, rum, mai tai mix and water. Pour into a large glass and garnish with lime wedge, pineapple spear and cherry.

<Source> Cooking with Mickey around Our World 1986

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Gin Fizz
Rose & Crown Pub & Dining Room

¾ oz gin
4 oz lemon bar mix
ice cubes
1 split chilled champagne

Mix gin and lemon bar mix with ice cubes. Strain into a 10 oz glass and add chilled champagne.
NOTE: Lemon bar mix can be purchased at your liquor store

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Matsu
Mitsukoshi Restaurant, Japan

½ oz gin
1 oz melon liqueur
2 oz pineapple juice
1 oz lemon bar mix
4 oz crushed ice
straw

Mix all ingredients in a blender until frothy. Serve in a tall glass with a straw.

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Melon Colada
Polynesian Revue

¾ oz melon liqueur
1¼ oz light rum
5 oz pineapple juice
3 oz cream of coconut
crushed ice
pineapple wedge or melon ball
straw

Blend melon liqueur and rum with pineapple juice and cream of coconut. Pour over crushed ice in a 16 oz glass. Garnish with a pineapple wedge or melon ball. Serve with a straw.

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Navy Grog
Polynesian Village Resort

1 scoop (½ cup) cracked ice
½ oz grapefruit juice
½ oz lime juice
1 bar spoon honey
1¼ oz amber rum
½ oz Lemonhart 151 rum or other dark rum
1 dash Angostura bitters
½ oz club soda
jumbo straw

Blend and pour in 14 oz lowball glass. Fill with cracked ice and serve with a jumbo straw.

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Scorpion
Polynesian Village Specialty

1¼ oz lemon sour mix
1¼ oz orange juice
½ oz Orgeat syrup
1½ oz silver rum
cubed ice
Gardenia
Blend and pour into scorpion bowl. Fill with cubed ice. Garnish with gardenia.

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Spanish Coffee
Village Restaurant

½ oz brandy
1½ oz Kahlua
5 oz hot coffee
whipped cream
cherry
Mix brandy, Kahlua and coffee and pour into an Irish coffee mug. Top with whipped cream and a cherry.

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Strawberry Daiquiri
Barefoot Bar, Polynesian Village Resort

1½ oz dark rum
2½ oz lemon bar mix
½ oz strawberry syrup
2 scoops crushed ice
fresh strawberry with stem
straws

Blend all ingredients with crushed ice until stiff, about 1 minute. Serve in a large cocktail glass. Garnish with a strawberry and serve with straws.

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Strawberry Margarita
Cap'n Jack's Oyster Bar; also Coconino Cove, Contemporary Resort

1 c strawberries, fresh or frozen
1 oz tequila
1 oz strawberry tequila
2 oz lime juice
crushed ice
salt
lime slice
straws

Mix strawberries, tequilas and lime juice in a blender with 4 ounces crushed ice. Blend thoroughly, adding more ice until mixture is thick. Pour into glass rimmed with course salt. Garnish with lime slice. Serve with straws
NOTE: Dip rim of glass in lemon juice and then in course salt.

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Chi Chi
Polynesian Village Resort

½ Cup Ice
1½ Ounces Silver Rum
¾ Ounce Coconut Cream
2½ Ounces Pineapple Juice
Pineapple Spear
Maraschino Cherries
Jumbo Straw

Blend ice with rum, coconut cream and pineapple juice. Pour into a
hurricane glass (or tall glass) without straining. Add additional ice to
fill glass. Garnish with a spear of fresh pineapple and a cherry. Serve
with a straw.
<Source> Cooking with Mickey Around the World, 1986

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French 75
Top of the World, Contemporary Resort

¾ Cup Crushed Ice
1¼ Ounces Gin
2 Ounces Sour Mix
Rock Candy Syrup -- to taste
2½ Ounces Champagne

Put crushed ice in an 8-oz beer glass. Add gin, sour mix and a little rock
candy syrup. Stir with bar swizzle stick to blend. Top with champagne.

<Source> Cooking with Mickey around Our World 1986

 

[disney54us]

Recipe: Pan Roasted Gulf Red Snapper with Zucchini, Confit Tomatoes and Artichoke-Fennel Nage
Prepare this popular dish from Chef Tim Keatin of the Flying Fish Cafe at Disney's BoardWalk Resort

Recipe serves four

ARTICHOKE-FENNEL NAGE INGREDIENTS:
4 - large artichokes
1/2 sliced fennel bulb
Juice of one lemon
2 garlic cloves, split then smashed with back of knife
2 Roma tomatoes, cut in 1/8ths
1/2 teaspoon fennel seeds, toasted and crushed
1 small onion, sliced
2 leeks (white and half of green part), sliced
4 cups dry white wine
2 cups water (plus extra to soak artichokes in step 1)
1 teaspoon salt

Steps:
1. Peel artichokes down to choke, removing leaves and trimming away the fuzzy choke. (If thats to big a pain, just use canned artichoke hearts with their liquid.) Place peeled, cleaned artichokes in water with lemon juice and a teaspoon of salt (to stop discoloration).
2. In a large saucepan, heat olive oil over medium-high heat.
3. Add onions and sweat for 3-4 minutes, stirring constantly.
4. Add leeks, artichokes, fennel, garlic, tomatoes and fennel seeds, and
continue to sweat 4-5 minutes.
5. Add white wine and enough water to just cover the top of the mixture.
6. Bring to a boil over medium heat, then reduce heat and continue to cook
for 30 minutes.
7. Strain through a fine mesh strainer and heat to reduce by one quarter.
Set aside.

TOMATO CONFIT INGREDIENTS:
6 large Roma tomatoes, peeled
1 oz. picked fresh thyme
6 gloves of garlic, finely diced
4 oz. extra virgin olive oil
Sea salt and fresh ground pepper to taste.

Steps:
1. Preheat oven to 400 degrees.
2. Split peeled tomatoes in half (tip: to peel, cut a small cross-hatch slit in
bottom of each tomato and immerse in boiling water for 30-40s seconds,
the immerse in ice water and peel away skin), cut side down, in a flat
saute pan. Sprinkle tomatoes with chopped thyme and garlic, and season
with salt and pepper. Coat with olive oil and place pan in preheated oven
to roast until tomatoes begin to soften (usually 6-8 minutes).
3. Remove and set aside. (Here's another tip: save the remaining liquid
vegetable. from the confit process and use it to toss with your favorite
pasta or vegetable.

SNAPPER INGREDIENTS:
4 six-pz Gulf red snapper filets
3 oz. extra virgin olive oil
12 halves of tomato confit
2 zucchini (sliced on a bias)
2 oz. julienne fennel bulb
2 oz. julienne roasted and peeled red peppers
1 oz. leeds (white part only, bias cut)
8 oz. artichoke-fennel nage
1/2 oz. basil infused olive oil
2 tablespoons fresh ground pepper
2 tablespoons kosher salt
2 tablespoons fines herbs*
*Typically a pre-mixed blend of chopped aromatic herbs, such as parsley, chervil, tarragon and chives.

Steps:

1. Season fish with a bit of wxtra virgin olive oil, fresh ground pepper,
kosher salt and fine herbs.
2. Saute fish, beginning with skin side down, pressing down firmly with a
spatula for the first 10 seconds to prevent curling.
3. Once skin is cooked crisp, turn and cook other side for about 20 seconds.
4. Transfer fish to a 350 degree oven and roast for 4-6 minutes until firm to
touch.
5. While the fish is roasting, blanch zucchini in salt water
(blanching involves boiling vegetables briefly and then chilling them in ice
water before reheating) and then saute in 1/2 oz. of extra virgin olive oil.
Season to taste.
6. Fan zucchini around plate and top with three confit tomato halves.
7. Saute fennel in 1 oz. extra virgin olive oil over medium heat for 4-5
minutes until translucent. Add leeks and continue to cook for 1-2
minutes. Add roasted pepper and mix thoroughly. Season with salt and
pepper
8. Place this fennel mixture in center of plate between tomatoes and
zucchini.
9. Top with roasted fish and ladle nage over top. To finish, sprinkle basil
chiffonade arownd plate and drizzle with basil-infused olive oil.
10. Enjoy!

From The Disney Files Summer 2008

 

[piratesmate]

Here are a few of the others I found:

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Wild Mushroom Risotto
Wolfgang Puck Cafe, Downtown Disney
Yield: Serves 8

½ c peanut oil
1 medium onion, minced fine
1 large clove garlic, minced
2 c arborio rice
1 c dry white wine
7 c chicken stock, heated
3 Tbl olive oil
½ lb wild mushrooms, stems reserved
salt
¼ tomato, chopped
4 Tbl unsalted butter, chilled and cut
½ c grated Parmesan
1 large pinch chopped Italian parsley
freshly ground pepper

In medium size heavy saucepan, heat peanut oil. Over medium-high heat, sauté onion and garlic just to soften, stirring constantly, 3 to 4 minutes. Add rice and continue to stir, using wooden spoon, and coating rice with oil and onion. Deglaze with white wine and cook until liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until liquid is absorbed. Meanwhile, in medium skillet, heat olive oil.

Cut mushrooms into bite-size pieces and sauté over medium-high heat just to soften, 3 to 4 minutes. Pour 3 cups stock into rice, turn flame to high, and stir in pinch of salt and tomatoes. Stir until almost al dente. Stir in mushrooms and remaining 1 cup stock, as needed. Remember that risotto should be creamy, not runny. Remove from flame and vigorously beat in chilled butter and ¼ cup Parmesan until completely dissolved. Stir in the parsley and season with salt and pepper to taste.

Divide among 4 heated plates and serve immediately. Pass remaining Parmesan.

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Bongos Ropa Vieja
Bongo's, Downtown Disney

2 Tbl olive oil
1 onion, julienned
1 green pepper, julienned
1 red pepper, julienned
1½ lb sliced flank steak
1 ripe tomato
1 bay leaf
1 tsp ground cumin
1 tsp garlic powder
1 Tbl dried oregano
White rice, for serving
Black beans, for serving
Fried plantains, for serving

In a large skillet, heat olive oil over medium heat. Add onion and peppers and saute until translucent. Add steak, tomato, bay leaf, cumin, garlic, and oregano. Stir to combine and cook for 25 minutes.
Serve with white rice, black beans, and sweet fried plantains.

<Source> The 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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Kahlua Mousse
Ghirardelli, Downtown Disney
Serves 6

2 oz Kahlua
½ c sugar
1 Tbl fine instant coffee (your choice)
2 Tbl ground Ghirardelli chocolate
2 c whipping cream

Chill a bowl and a beater. Put all ingredients into the chilled bowl and whip until stiff. Spoon into dessert glasses or put the mixture into a pastry bag and pipe it into the glasses. Serve topped with whipped cream and a liberal sprinkle of grated chocolate or if you're feeling extravagant, garnish with a piece of chocolate lace as shown or grated chocolate.

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Tavern Lemon Sherbet Punch
Liberty Tree Tavern

juice from 4 lemons
2 quarts lemon sherbert
2 quarts club soda
ice
fresh strawberries
straws

Blend lemon juice, sherbet and club soda thoroughly. Serve at once over ice in stemmed glasses, garnished with a fresh strawberry and with a straw. Makes 1 gallon or 25 - 5oz servings.

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Sangria Flan
2003 Food & Wine Festival – Spain
Yield: 6 Servings

Flan

2½ c heavy whipping cream
¼ c granulated sugar
5 egg yolks

Topping

½ c red wine
½ c orange juice
1 Tbl lemon juice
12 oz apricot jam

1. Flan: Heat the cream and sugar over a double boiler until the sugar dissolves and reaches a temperature of 100ºF, stirring constantly. Place the egg yolks into a medium mixing bowl. Slowly mix in the cream in 1/3 increments until the mixture is completely blended.
2. In a flat bottom baking dish, place 6 custard cups and fill the baking dish with water until the level reaches halfway up the custard cups. Evenly portion the flan mixture between the 6 custard cups.
3. Place into a 350ºF oven for 1½ hours. Cool overnight. Top with sangria topping (below) before serving.
4. Sangria Flan Topping: Mix red wine, orange juice, lemon juice and apricot jam until smooth.

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Tomato Onion and Herb Salad
Mama Melrose's

4 fresh, vine-ripened tomatoes, sliced
½ medium red onion, thinly sliced
¼ c chopped fresh basil
1/8 c chopped fresh sage
1/8 c chopped fresh mint
1/3 c extra-virgin olive oil
3 Tbl balsamic vinegar
Salt and pepper to taste

Mix all the ingredients thoroughly. Serve chilled.

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Lo Mein Chili
Coral Isle Café, Polynesian Resort
2 servings

1/3 lb ground beef
¼ c onions, diced
1 Tbl garlic powder
2 tsp salt
1 tsp cayenne pepper
1 dash Tabasco sauce
2 tsp chili powder
2 tsp cumin
1 c tomatoes, diced
1 Tbl tomato paste
¼ c water
2 c lo mein noodles, cooked
¼ c scallions, sliced
¼ c cheddar cheese, shredded

1. Brown ground beef in a 10-inch skillet for about 10 minutes. Drain any excess fat.
2. Add diced onions and spices.
3. Sauté for 3 to 5 minutes and add diced tomatoes, tomato paste and water.
4. Reduce heat and simmer for 8 to 10 minutes, stirring occasionally.
5. To serve, place 1 cup of cooked lo mein noodles in a bowl. Top with half the chili and garnish top with sliced scallions and grated cheese.

<Source> Cooking with Mickey Volume II

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Chocolate Chip Crumb Cakes
Chef Andreas Born, Disney's Boardwalk Bakery

1½ Tbl + 2 tsp sifted cake flour
1 c cornstarch
½ tsp baking powder
1½ c granulated sugar
1¼ c butter at room temp (2½ sticks)
1¼ tsp pure vanilla extract
½ tsp lemon extract
4 large eggs
1 c semi-sweet chocolate chips

1. Preheat oven to 350°F. Lightly grease and flour three 3" x 5" mini loaf pans.
2. In a medium bowl combine 1 cup plus 2 teaspoons of the cake flour with the cornstarch and baking powder.
3. In a medium bowl, using and electric mixer beat 1 cup sugar and 1 cup plus 2 table spoons of the butter, ½ teaspoon vanilla, and the lemon extract for about 5 minutes or until light and creamy. Add the eggs one at a time, beating well after each addition and adding 2 to 3 tablespoons of the flour mixture with the last egg; the mixture may seem curdled. Beat for 3 or 4 minutes or until creamy again.
4. With a rubber spatula, fold in the remaining flour mixture until thoroughly incorporated. Stir in the chocolate chips.
5. In a small bowl, with a fork mix together the remaining ¼ sugar, 2 tablespoons butter and ¾ teaspoons vanilla. Add the remaining ½ cup flour and mix until crumbly.
6. Fill the prepared loaf pans with the crumb cake batter and sprinkle the crumb mixture over the top
7. Bake the crumb cake for 35 to 40 minutes or until the middle of the cake springs back when touched lightly or a wooden toothpick inserted in the center comes out clean.

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Blue Cheese Patties
Gulf Coast Room, The Contemporary

3 slices white bread, Fresh
6 oz bleu cheese, room temperature
6 oz cream cheese, room temperature
1/3 c flour
2 eggs, beaten
2 Tbl milk
Butter

Process bread slices in a food processors or a blender to make fine
crumbs. Place in a pie pan. In a food processor using steel blade, process
half blue cheese and half cream cheese until well blended. Transfer to a
bowl and process remaining cheese. Add to cheese in bowl. Mix and shape
into 12 small balls. Flatten to form patties. Dip patties in flour, then
in eggs mixed with milk and lastly in bread crumbs. Brown on both sides in
butter in skillet, 3 to 4 minutes.

 

[hepkat17]

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

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.

.

Thanks for the welcome, that index is great. I'm gonna try that bacon recipe, I coulda sworn it had chicken but that could be it.

I had the original recipe for that Beer Cheese soup but lost it. I'm gonna get it again in about 2 weeks then. I had to ask the chef and he came out and told me, they don't have it written anywhere.

 

[piratesmate]

Thanks for the welcome, that index is great. I'm gonna try that bacon recipe, I coulda sworn it had chicken but that could be it.

I had the original recipe for that Beer Cheese soup but lost it. I'm gonna get it again in about 2 weeks then. I had to ask the chef and he came out and told me, they don't have it written anywhere.

Hmmm....that's interesting. I just went back & checked the original posting & there's no chicken in it. However, the name of the dish on the menu is "Wild Mushroom and Chicken Pasta with Basil Asiago Cream Sauce." Maybe you could poke your head in & ask while you're there in 2 weeks? Or you could just try adding some diced chicken with the diced bacon?

If you get the Beer Cheese Soup (and/or an answer about the Chicken Pasta) please come back & share with us!

 

[hepkat17]

Here are some GREAT recipes that I didn't see on the index you all may like.

CHICKEN CORN CHOWDER - from BOMA - VERY VERY GOOD


Yield: 8 servings
Ingredients:


2 each Chicken Breast, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 each Chicken Bouillon Cube

Preparation Time: 2 hours

Method:

Bring chicken stock to a boil.
Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes.
Add parsley and hot sauce, simmer for five minutes.
Serve hot.


I'm guessing the

BANANA BREAD PUDDING version 1 I saw might have been a condensed version of this, but this is the original I got directly from them. It's the size they originally served it in, will be a big hit at parties.

BANANA BREAD PUDDING(original) - BOMA
Yield: 12 servings

Ingredients:


1 quart Milk
19 ounces Sugar
1 quart Heavy Cream
27 ounces Fresh Eggs
1/3 ounce Cinnamon
4 ounces Butter
5 each Bananas, sliced
2 pounds Croissants, brioche, or challah, sliced



Method:

Cut day-old croissant, brioche, or challah into pieces. Place them in a deep dish pan.
Mix custard mix except for butter.
Soak the bread pieces with the custard.
Slice bananas and incorporate into the pudding.
Place butter chunks on top of bread pudding.
Bake bread pudding in a hot water bath oven at 275o for about 45 minutes to an hour until an inserted knife comes out clean.










VANILLA SAUCE - BOMA



Ingredients:


24 ounces Heavy Cream
12 ounces Milk
¼ ounce Vanilla Extract
4 ½ ounces Sugar
1 ounce Cornstarch
6 each Egg Yolks



Method:

Heat up milk, vanilla, and heavy cream.

Dissolve cornstarch with egg yolks. Add sugar.

Once liquid boils, temper some of the liquid into the yolks and stir vigorously. Then return tempered yolks into the pot.

Turn off the heat and stir continuously until well combined and thickened.

Transfer the sauce into a bowl and set over an ice bath to cool.


FLANK STEAK MARINADE - BOMA


Yield: 1 5/8 cups

Ingredients:


1/16 quart Ginger
1/16 quart Garlic
1/16 quart Sugar
1/16 cup Cardamom, ground
1/8 cup Coriander, ground
1/16 cup Turmeric, ground
1/8 cup Thyme
1/16 cup Crushed Pepper
1/16 gallon Worcestershire Sauce
1/16 gallon Soy Sauce, low sodium
1/16 quart Balsamic Vinegar
1/8 quart Malt Vinegar
1/16 quart Safflower Oil
1/8 quart Olive Oil
1 each Flank Steak



Method:

Mix all ingredients in a large bowl. Add flank steak and marinate for 24 hours.

Over medium high heat, preferably over an open fire for the best flavor, sear the flank steak until the meat is easily released from the grate. Turn and sear the other side. Cook for 10 to 12 minutes or until desired temperature. Remove from high and rest for 5 minutes. Slice thin and serve.


Note: This marinade can be made up to three days in advance and stored in a refrigerator.

 

[hepkat17]

Hmmm....that's interesting. I just went back & checked the original posting & there's no chicken in it. However, the name of the dish on the menu is "Wild Mushroom and Chicken Pasta with Basil Asiago Cream Sauce." Maybe you could poke your head in & ask while you're there in 2 weeks? Or you could just try adding some diced chicken with the diced bacon?

If you get the Beer Cheese Soup (and/or an answer about the Chicken Pasta) please come back & share with us!

Yes that's def it, I'm gonna try to get the Chicken version if I get into Magic Kingdom. I'm def gonna stop at Boardwalk to get the Beer Cheese Soup.

 

[Tatania]

Recipe: Pan Roasted Gulf Red Snapper with Zucchini, Confit Tomatoes and Artichoke-Fennel Nage
Prepare this popular dish from Chef Tim Keatin of the Flying Fish Cafe at Disney's BoardWalk Resort

Thanks SO much for this. How often does the magazine come out and are there new recipes in every issue?

 

[PennieGirl]

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.

Thanks so much Tatania - this is a real help!

 

[disney54us]

Thanks SO much for this. How often does the magazine come out and are there new recipes in every issue?

I new you would enjoy making this one Please take pic's and post. I don't think I will venture doing this one.
The mag comes out four times a year and yes there is always a recipe in it. They have made many changes to it the past year, which I don't care for. The one thing that I look forward to is the Domestic Disney page to see what recipe and from where. If they every stop that I will scream.

 

[Tatania]

I'm not a DVC member because it makes more sense for me to rent as I go but would LOVE if you can post the recipes as they appear in the magazines. Had lunch today at Wilkes Boarding House in Savannah and I think it'll be a couple days till I can think about food again - the table was groaning with dishes and I ate like a pig. :

 

[LUVMYTINK]

Thanks for the welcome, that index is great. I'm gonna try that bacon recipe, I coulda sworn it had chicken but that could be it.

Here's the recipe with the chicken:

Wild Mushroom Chicken Pasta with Basil Asiago Cream Sauce
Serves 4 to 6 people

1/2 pound Mini Penne Pasta (dry/uncooked)

1. Follow direction on the package to cook the pasta to al dente.
2. Cool pasta with cold tap water and set aside at room temperature.

ASIAGO BASIL SAUCE:
11/2 cups heavy cream
1 tablespoon fresh basil (wash, stemmed, and chopped)
1/4 teaspoon ground white pepper
1/2 teaspoon Italian herb seasoning
1/2 teaspoon chicken base or powdered chicken bullion
1 teaspoon fresh minced garlic
1/4 cup shredded Asiago cheese

1. Bring heavy cream, all seasonings, garlic, basil, and chicken base to a low simmer in a 2-quart saucepan. Let it simmer to 10 minutes to develop flavors.
2. Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time.
3. Add the butter to thicken the sauce slightly. Cover the sauce & set it aside from the heat until you are ready to add it to the pasta.

Pasta Completion:

6 each skinless boneless chicken thighs
1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon white pepper
1 teaspoon granulated garlic
1/4 cup sliced button mushrooms
1/4 cup sliced ****ake mushrooms (be sure to discard the stem)
1/4 cup diced Portobello mushrooms
1 cup Basil Asiago Cream Sauce (full amount from recipe above)
1-1/2 pounds cooked Gimelli pasta (full amount from recipe above)
2 tablespoons chiffonade (thinly sliced) fresh basil leaves
1/4 cup shredded Asiago cheese

1. Dice chicken and remove excess fat.
2. In a large saute pan, heat oil until it begins to smoke.
3. Add chicken and season with salt, white pepper, and granulated garlic.
4. Once chicken is fully cooked, add mushroom and cook them thoroughly.
5. Add the pasta to the saute pan and stir for three minutes.
6. Now add the sauce and bring to a simmer for 10 minutes.
7. Remove the pasta from the heat and place it on to serving dishes and garnish with basil and Asiago cheese.

 

[piratesmate]

Thanks LUVMYTINK! I see this is basically the same as the bacon recipe - just with chicken instead. I didn't realize they served it 2 different ways. Frankly, I think it would be excellent with both the bacon & chicken.

I'm going to share a couple I have from the Animal Kingdom park & Caribbean Beach Resort.

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Cheesy Potatoes
Donald's Breakfastosaurus

3 lb shredded potatoes (Hash Browns)
¼ lb sliced onions
½ c Nacho cheese sauce
pinch salt
pinch pepper
¼ lb diced ham
pinch garlic powder
pinch onion powder
2 Tbl Butter
3 oz shredded cheese (your favorite)

Sauté onions and ham in butter. Add dry ingredients, then mix in potatoes, and
let cook until a nice golden brown. In a separate container heat the Nacho
cheese sauce (microwave). After potatoes are ready, mix together and place in an
oven safe container. Top with the shredded cheese. Bake in oven for 15 minutes
at 325o.

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Chipotle Flatbread
Disney's Animal Kingdom

4 c flour
½ tsp salt
1¼ c coconut milk
1 c goat cheese
1 c chopped chipotle peppers
Vegetable oil, for shallow frying


Place the flour and salt in a large bowl and gradually stir in the coconut milk to make a soft dough. Gather together with your hand. Turn the dough out onto a floured work surface and knead with your hands to form a firm but pliable dough, adding more flour if the dough is on the sticky side. Break the dough into nine equal-size balls, and roll our each ball on a lightly floured surface to an 8½ inch round. Brush the rounds with oil, roll up and twist into a ring, tucking the ends into the middle. Place a floured board and set aside for 15 minutes. Roll out each of the dough rings to a 2 inch round. Spread lightly with goat cheese. Sprinkle generously with chipotle peppers. Fold over and roll out again. Brush a heavy frying pan with oil and cook the chappatis for 3-4 minutes on each side until golden brown. Serve hot as an accompaniment.

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Caribbean Sand Bars
Caribbean Beach Resort

1¼ sticks butter
1¼ c light brown sugar
1 c flour
1/2 tsp salt
1 tsp baking powder
2 eggs
1 tsp vanilla extract
1 c chopped walnuts
4 c chopped pecans

Preheat oven to 375 degrees. Butter a 9x9 inch pan.
Sift flour, salt, and baking powder and set aside. Cream butter and brown sugar until smooth. Add eggs, one at a time, and beat until smooth and creamy. Add vanilla and stir well. Add flour mixture and blend well. Fold in nuts and spread batter evenly in greased pan. Bake 25-30 minutes. Remove and cool completely before cutting.

[NOTE: For maple bars, add 2 tablespoons maple syrup. For chocolate chip
bars, reduce pecans by 1 cup and add 1 cup chocolate chips.]

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Jamaican buns
Cinnamon Bay Bakery, Caribbean Beach Resort
Yield: 24 servings

3½ c flour
½ c sugar
2 tsp baking powder
½ tsp salt
2 Tbl lemon rind OR
1 Tbl lemon extract
1 c butter or shortening
3 eggs
¾ c milk
1 c raisins
1¼ c shredded coconut
2 egg whites; lightly beaten

Preheat oven to 350 F.

In a large mixing bowl, combine flour, sugar, baking powder, salt & lemon rind. Cut in butter until mixture is crumbly in texture. Beat eggs with milk & add to flour mixture. Blend until just moistened. Do not over mix. Add raisins & coconut and mix again, just enough to incorporate. Using an ice-cream scoop or tablespoon, portion dough onto a greased cookie sheet. Brush the tops of each bun with beaten egg whites & sprinkle with sugar.

Bake for about 25 minutes. Buns should be golden brown and firm to touch.

<Source> Cooking with Mickey - Volume II

 

[piratesmate]

...And a few from Coronado Springs.

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Cafe Con Leche Flan
Maya Grill, Coronado Springs
Serves 6

Caramel coating

1 c white sugar
¼ c water
1 Tbl corn syrup

Butter six 8” ramekins. Place all ingredients in a heavy saucepan and cook over high heat, stirring constantly with a wooden spoon, until caramel turns golden brown and runs clear (without traces of granulated sugar). Pour the caramel into prepared ramekins and set aside to cool.

Flan

2 c milk
2 c sweetened condensed milk
2 Tbl coffee extract
5 large eggs
3 large egg yolks

Heat both milks and the coffee extract in a heavy saucepan over medium heat until just before boiling; when bubbles begin to form around the edges of the pan, remove from heat. Whisk the eggs and egg yolks into the milk mixture. Pour the mixture into the prepared ramekins. Place ramekins in a casserole pan and fill pan with hot water to reach ½ to 2/3 of the way up the sides of the ramekins. Bake at 325 degrees for 30 to 45 minutes or until the skin on the top of the custard is set (no longer sticky). Remove from oven and let cool.

Garnish

1½ c sugar
¼ c water

Heat sugar and water in a heavy saucepan over medium heat until the mixture turns a golden color (to about 270 degrees; when mixture forms brittle threads when dropped into ice water, it is ready). Drizzle onto greased aluminum foil or greased parchment paper in swirls and other desired designs. Allow to cool (this takes only a few minutes). Remove swirls with a spatula and use to garnish cooled flan, as liberally as desired.

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TROPICAL FRUIT CAESAR SALAD
Maya Grill, Coronado Springs
Serves 6

Fruit Salad

1 mango
1 papaya
½ pineapple
1 star fruit
1 c strawberries
2 kiwifruit

Garnish

1 c coconut flakes
8 oz pound cake
1 lemon, zest only
1/3 c unsalted butter
1 Tbl mint leaves, finely chopped

Dressing

1¼ c chopped white chocolate
2 oranges, zest & juice
1¼ c heavy cream, room temperature
1/8 tsp vanilla
1 tsp poppy seeds

Preheat oven to 350o. Cut all the fruit into medium-size pieces and mix in a large bowl. Refrigerate until needed.

Place coconut flakes on an ungreased baking sheet and toast in the oven, stirring twice, until golden brown (4 – 8 min). Remove from the oven and set aside to cool. Leave oven at 350o.

To make croutons, cut the pound cake into ½” cubes. Place lemon zest & butter in a medium saucepan and cook over low heat until butter melts; remove from heat. Add cake cubes & stir until well-coated. Place croutons on an ungreased baking sheet & bake, stirring twice, until golden brown (12 to 15 minutes). Sprinkle with mint and set aside.

Melt the white chocolate in a double boiler or microwave. Add the remaining ingredients and stir until thoroughly mixed. Let cool to room temperature. When cooled, add the dressing to the salad ½ cup at a time and toss, until you have the desired amount. Portion fruit salad onto 6 plates. Garnish each plate with 4 or 5 croutons, then sprinkle with toasted coconut flakes and serve.


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White Chocolate Bread Pudding with Raspberry Truffles
Maya Grill, Coronado Springs

Pudding

5 c chopped day-old (but not stale) croissants or white bread
1 c coarsely chopped white chocolate
½ c golden raisins
1½ c milk
½ c white sugar
5 eggs
½ vanilla bean, seeds only (slice bean lengthwise & scrape)
½ c sweetened condensed milk

Combine all ingredients and let soak at room temperature for 1 hour. Preheat the oven to 350o. Grease 9 holes of a muffin pan and fill with the bread pudding mixture. Set a pan of water on the lowest oven shelf and bake pudding on middle oven shelf for 20 minutes or just until the centers bounce back when touched. Use a spatula to unmold. Cover to keep warm.

Vanilla Sauce

1 c milk
1 c heavy cream
1 vanilla bean, seeds only (slice bean lengthwise & scrape)
1¼ c sugar, divided
6 large egg yolks

Place the milk, heavy cream, vanilla bean seeds, and ¾ cup of the sugar into a heavy saucepan and cook over medium heat, stirring occasionally. Heat to just before the boiling point (when bubbles for around the edges of the pan). Remove from heat and set aside. Place egg yolks and remaining ½ cup of sugar into a small bowl, mix until well-blended, and add to milk mixture. Return to medium heat for about 1½ minutes; do not let boil. Set aside.

Truffles

1 pt raspberry sorbet
¾ c coconut flakes
¾ c almond slices
2½ c chopped white chocolate

Using the large end of a melon baller, scoop raspberry sorbet into 18 1-inch balls and freeze overnight. Spread coconut and almonds onto separate ungreased baking sheets and toast at 350o, stirring at least twice, until golden brown (3 to 5 minutes for the almonds; 4 to 8 minutes for the coconut). Mix the toasted coconut and almonds together and set aside. Melt the white chocolate in the microwave or a double boiler and stir until smooth.
Dip frozen sorbet balls into melted chocolate and roll in the coconut-almond mix. (You can use a skewer or a small fork for this step.) Return to freezer immediately.

Garnish

27 fresh raspberries
9 fresh mint leaves
9 praline or other light cookies

Pour ¼ cup vanilla sauce into the center of each of 9 plates; top with a bread pudding; add two truffles, three raspberries, a mint leaf, and a cookie. Serve.

Index updated through this post.

 

[hepkat17]

Here's the recipe with the chicken:

Wild Mushroom Chicken Pasta with Basil Asiago Cream Sauce
Serves 4 to 6 people

.

Thanks for the recipe Luvmytink......2 days ago I couldn't wait so I improvised and made it exactly as the bacon one, but with Chicken instead and it came out great. I made it a little different, I used 3 chicken breasts, I boiled them until they were almosted cooked. Then I cut them into thin strips (same as usually chicken ceasar salads), then cooked in a pan just as the recipe said. It came out just as I remembered. As much as the bacon would be good, I live alone and all those calories plus a 1lb of bacon as my meal for 3 days just wouldn't work, so the chicken is a good healthier version. If I had guests, etc, and wouldn't have to eat it for a few days straight, then I'm gonna try the bacon version.

 

[shaggysbride]

I'm looking for the polynesian luau rib recipe...well actually the barbaque sauce recipe. It's in the book "Cooking With Mickey All Around Our World" I have the book but can not find it at the moment....in the middle of totally remodeling the house. Can anyone help me please?!?!? I'm desparite and need to make the ribs for an event. Everything I've seen for the rib recipe isn't the right one.....HELP!!!!

 

[piratesmate]

ETA: I missed that this was your first post. to the DIS! I hope you'll come back & post often. This is a great group!

I'm looking for the polynesian luau rib recipe...well actually the barbaque sauce recipe. It's in the book "Cooking With Mickey All Around Our World" I have the book but can not find it at the moment....in the middle of totally remodeling the house. Can anyone help me please?!?!? I'm desparite and need to make the ribs for an event. Everything I've seen for the rib recipe isn't the right one.....HELP!!!!

By any chance is it the one on page 99? http://www.disboards.com/showthread.php?t=1575103&page=99
It's shown as Island BBQ Pork Ribs as served at the Spirit of Aloha Dinner Show.

If not, I know someone here has that cookbook. Hopefully they'll post it for you.

 

[shaggysbride]

Yeah I saw that one....I don't remember making it that way though. Maybe it has changed...I'm actually making it tonight to see..haha. I hope to come across that book though it has some really great stuff in it!!