We ate there last Thurs for the first time and loved it too! I was on here looking for the recipe for the chocolate mouse with olive oil and salted caramel sauce. It was part of the creamy indulgance dessert trio and it was amazing!
Unfortunately, when contacted, the Chef's at The Wave are unable to give this recipe for home use.
Instead we have:
picture from the Disney Food Blog which has a detailed cross section picture. http://www.disneyfoodblog.com/2010/10/31/the-red-velvet-cheesecake-cupcake/
The Red Velvet Cheesecake Cupcake
Starring Rolls Cafe, HS, Epcot
Red Velvet Cupcake
2 1/2 cups All-Purpose Flour
1 1/2 cups Sugar
2 tablespoons Cocoa Powder
1 pinch Salt
2 eggs
1/2 cup Oil
1 cup Butter Milk
2 ounces Red Food Coloring
1 teaspoon Vanilla Extract
Preparation: Place all dry ingredients in bowl. Blend eggs and oil and add to dry ingredients. Mix until smooth. Add buttermilk. Pour into lined muffin
pan and bake at 350*F. for 30 min or until done.
Cheesecake Frosting
2 pounds cream cheese
1 1/2 cups sugar
1 tablespoon lemon juice
1/2 tablespoon vanilla extract
1/4 cup cornstarch
1 cup egg whites
Preparation:
Preheat oven to 320°F.
In a mixing bowl, add cream cheese, sugar, lemon juice, and vanilla
extract. Add cornstarch, eggs, Cream together for 3 minutes.
Fill in molds or rings and bake in a water bath for 45 minutes or until
firm.
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Assembly:
Make Cheese cake batter. After the cheese cake is baked and cooled add
into mixing bowl and cream. Pipe on to red velvet cup cakes and roll in
Heath bar crunch.
Note: The mound of cheesecake is surrounded by white frosting. Use a good recipe. The whole thing is drizzled with chocolate and covered in Heath bar crunch.
Lobster Summer Rolls With Sweet Chili Dipping Sauce
From the kitchens of the Walt Disney World Swan and Dolphin Resort
4 1½ Lb. Maine lobster
1/4 Cup Julienne Carrot
1/4 Cup Julienne Cucumber
1/4 Cup Julienne Daikon Radish
16 Mint Leaves
16 Thai Basil Leaves
8 Sheets 6" Round Rice Paper
Warm Water
8 Leaves Bib Lettuce
1/2 Cup Fish Sauce
1 Tsp. Honey
1 Tsp. Soy Sauce
1 Lime (juiced)
2 Jalapeno Peppers (sliced into rings)
2 Tsp. Thai Sweet Chili Sauce
METHOD FOR THE ROLLS:
1. Steam the lobster and remove the claw and knuckle meat from the shell.
2. Split the tails in half the long way, remove the meat. Set aside along with the rest of the ingredients.
3. Fill a bowl with enough warm water to submerge the rice paper.
4. Place one rice paper in the warm water for about 15 seconds. The paper should have softened slightly when removed from the water.
5. Place the rice paper on your work surface and rub lightly with your hands, until no excess water is apparent and the rice is soft and pliable.
6. Begin assembling the roll. Place one line of the cucumber, another of the carrot and one more of the daikon in the center of the rice paper leaving about one inch on either side.
7. On top of the vegetables place 2 mint leaves and 2 basil leaves.
8. Top with 1/2 of a lobster tail and some of the claw and knuckle meat.
9. From the bottom (closest to you) fold the paper over the filling and roll forward 1/2 way. Fold the sides over to close the ends, (like an envelope). Continue to roll forward to finish.
10. Repeat for the remaining 7 rolls.
11. Place each roll in a leaf of lettuce.
METHOD FOR THE DIPPING SAUCE:
1. Combine fish sauce, honey soy, lime juice, and sweet chili sauce and stir well.
2. Slice the Jalapeno into thin rings and stir into the sauce.
Potato Salad
Chef Mickey's, Contemporary Resort, WDW
12 ½ pounds Red Skin Potatoes, Cut in 1/4
11 each Hard Boiled Eggs, Chopped
6 ounces Celery
6 ounces Onion
.75 ounce Lemon Juice
1 teaspoon Parsley
1/3 Pound Mustard
4 Pounds Mayonnaise
Salt & Pepper To Taste
Steam potatoes about 12 minutes, or until tender. Chill to 40 degrees. Mix Together all ingredients except chopped eggs. Toss potatoes and dressing together. Add chopped eggs.
Season with salt & pepper to taste.
Tomato Basil Soup
Disney Cruise Line
Yield: 6 servings
1 stick butter
2 carrots, roughly chopped
1 medium onion, roughly chopped
1 stalk celery, roughly chopped
1 leek, washed well, roughly chopped
3/4 teaspoon salt, divided
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/3 cup brown sugar
3/4 cup malt vinegar
1 (12-ounce) can tomato paste
1/2 cup all-purpose flour
5 cups low-sodium vegetable stock
1 (14.5-ounce) can crushed tomatoes
1 cup heavy cream
1/4 cup chopped basil
Garnish: cracked black pepper, sour cream, and croutons
1. Melt butter in a large stockpot over medium heat until foamy. Add carrots, onion, and celery. Season with 1/4 teaspoon salt and pepper. Sauté until onions are translucent, about 6 to 8 minutes. Add garlic, and sauté until fragrant, about 2 minutes.
2. Add tomato paste to sautéed vegetables. Cook until mixture is thick and slightly dry, about 3 minutes, stirring often. Sprinkle flour over mixture, stirring to combine. Cook, stirring constantly, for 3 minutes.
3. Slowly pour in vegetable stock, whisking until smooth. Add crushed tomatoes and remaining 1/2 teaspoon salt, whisking to combine. Cover, and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer for 40 minutes, occasionally whisking and scraping bottom of pot to keep from scalding.
4. Meanwhile, combine brown sugar and vinegar in a small saucepan over medium heat. Simmer, stirring occasionally, until mixture is syrupy and reduced by half, about 10 minutes. Set aside.
5. Add cream and basil to soup, stirring to combine. Add reserved sugar-vinegar mixture, stirring to combine. Purée soup in the pot using a hand blender; alternatively, puree soup in batches with a regular blender. Pour pureed soup through a fine-mesh sieve into a separate stockpot or serving bowl.
6. Garnish each serving with cracked black pepper, sour cream, and croutons.
Polpettine Toscane
Italy, Epcot Food and Wine Festival 2010
1 Cup (1 inch) bread cubes made from day old, crustless bread
¾ cup Milk
1 pound ground veal (or beef, turkey, pork etc.)
½ cup grated Parmesan cheese
2 eggs
1 tablespoon of fresh Chopped Parsley
1 clove of Garlic, minced
½ tsp coarse salt (any salt will do)
¼ tsp freshly ground pepper (again, any pepper will do)
1. Soak bread in milk in a small bowl until softened (about 10 min). Preheat oven to 350 degrees F. Combine meat, parmesan cheese, eggs, parsley, garlic, salt & pepper in a large bowl. Squeeze the milk from the bread until bread is damp but not soaking wet, and add it to the meat mixture. Using your hands, mix thoroughly. Shape into 24 (1 inch) meatballs. Transfer to a baking sheet or mini muffin pan. Bake for 20 minutes. Transfer cooked meatballs to a serving bowl.